PENGEMBANGAN KREATIVITAS GENERASI MUDA DALAM DIVERSIFIKASI OLAHAN IKAN DANAU TEMPE UNTUK MENUNJANG POTENSI WISATA KULINER DAERAH
Keywords:
Youth creativity, Fish processing, local gastronomy, Lake Tempe, traditional cuisine, young generation, cultural preservation, Culinary tourism, Product diversificationAbstract
This community service program aims to develop youth creativity in processing fish-based products from Lake Tempe to support regional culinary tourism potential. The program was implemented through training and mentoring activities involving 25 young people from the Lake Tempe area. The method used includes theoretical training, practical demonstrations, and direct practice in processing various fish-based products. The program resulted in five innovative fish-based products: fish crackers, fish balls, fish nuggets, fish abon, and fish sticks, which were developed while maintaining local taste characteristics. The participants also gained knowledge in product packaging, basic marketing, and food photography. The evaluation showed an 85% increase in participants' knowledge and skills in fish processing. This program has successfully encouraged youth participation in developing local culinary products while contributing to regional tourism potential. The sustainability of this program is supported by establishing a youth culinary business group that continues to develop Lake Tempe's fish-based products.
Keywords: youth creativity, fish processing, Lake Tempe, culinary tourism, product diversification
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Copyright (c) 2024 Hasri Amaliah Sapri, Ekawati Hamzah, Muhsyanur, Samsuddin, Muh. Yasin Ceh Nur, Haling Danil
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