Pelatihan Pastry Dan Bakery Dalam Mendukung Ekonomi Lokal Berkelanjutan Di Daya Tarik Wisata Jatiluwih, Desa Jatiluwih, Tabanan, Bali
DOI:
https://doi.org/10.59525/aij.2089Keywords:
pastry and bakery; tourist villages; creative economy; Community EmpowermentAbstract
Jatiluwih Village holds a strategic position as a tourism village characterized by its cultural landscape and agricultural heritage. However, the economic opportunities generated by tourism activities have not yet been fully supported by the development of local culinary skills. This community service program aimed to strengthen the capacity of local residents and youth in Jatiluwih Village through pastry and bakery training focused on the development of market-ready culinary products and sustainable local economic growth. The program employed a participatory and hands-on training approach covering the introduction of ingredients and equipment, basic pastry and bakery processing techniques, production procedures, product finishing, packaging, and discussions on business development. The program partner was the operational management of the Jatiluwih Tourist Attraction, while the target participants consisted of local residents and youth interested in developing culinary businesses to support tourism activities. The needs assessment indicated the importance of strengthening competencies in production, product quality, packaging, and business orientation to enable the community to better capitalize on opportunities arising from tourist visits. The training was designed to produce at least 20 skilled participants and pastry and bakery products with the potential to be developed as local culinary commodities. The program highlights that culinary skills transfer, when integrated with entrepreneurial orientation and continued mentoring, can serve as an effective instrument for community empowerment, tourism product diversification, and the strengthening of the creative economy in tourism villages.
Downloads
References
Anggraini, C. R., & Nusanto, B. (2024). Pemberdayaan ekonomi kreatif masyarakat melalui pengolahan makanan pada Pokdarwis Desa Wisata Sidomulyo Kecamatan Silo Kabupaten Jember. Jurnal Abdi Insani, 11(4), 2230–2237. https://doi.org/10.29303/abdiinsani.v11i4.1612
Chelsea, S. P. N., & Suryasih, I. A. (2021). Bentuk pemberdayaan masyarakat lokal dalam pengembangan Desa Wisata Mengesta, Kabupaten Tabanan, Bali. Jurnal Destinasi Pariwisata, 9(1), 148–151. https://doi.org/10.24843/JDEPAR.2021.v09.i01.p18
Jaya, P. H. I., Izudin, A., & Aditya, R. (2022). New age of Indonesian local tourism development: Community bonding, youth work, and selling tourism. Komunitas: International Journal of Indonesian Society and Culture, 14(2), 157–171. https://doi.org/10.15294/komunitas.v14i2.35915
Julianti, E., Irni, J., Zuliyanti, A., Batubara, R., Pinem, L. J., & Pratomo, B. (2024). Pelatihan packaging teh herbal dari bahan alam Desa Namo Sialang Kabupaten Langkat Sumatera Utara. Jurnal Pengabdian UNDIKMA, 5(1), 115–124. https://doi.org/10.33394/jpu.v5i1.9937
Mekaniwati, A. (2023). Pelatihan kewirausahaan UKM dalam upaya mendukung pengembangan kampung wisata di Kota Bogor bersama Dinas Pariwisata dan Kebudayaan (DISPARHUB) Kota Bogor. Jurnal Abdimas Dedikasi Kesatuan, 4(1), 89–94. https://doi.org/10.37641/jadkes.v4i1.1757
Ngo, T. H., & Creutz, S. (2022). Assessing the sustainability of community-based tourism: A case study in rural areas of Hoi An, Vietnam. Cogent Social Sciences, 8(1), 2116812. https://doi.org/10.1080/23311886.2022.2116812
Priatmoko, S., Kabil, M., Purwoko, Y., & Dávid, L. D. (2021). Rethinking sustainable community-based tourism: A villager’s point of view and case study in Pampang Village, Indonesia. Sustainability, 13(6), 3245. https://doi.org/10.3390/su13063245
Rozdianda, U., & Gultom, Y. M. L. (2024). The impact of regional tourism development on the food tourism industry: Case study of tourism village assistance policy in Indonesia and the influence of regional disparity on its effectiveness. International Review of Humanities Studies, 9(1), Article 10. https://doi.org/10.7454/irhs.v9i1.1277
Simanjuntak, D., Sukriadi, E., & Sunarja, D. (2023). Pelatihan inovasi produk makanan singkong dan penataan homestay. BERNAS: Jurnal Pengabdian Kepada Masyarakat, 4(1), 531–543. https://doi.org/10.31949/jb.v4i1.3756
Sonjaya, A. M., Pratama, M., & Theresia S., K. (2023). Pelatihan penggunaan kemasan gastronomi pada lemang Desa Tanjung Sirih sebagai daya tarik oleh-oleh Kabupaten Lahat. Bubungan Tinggi: Jurnal Pengabdian Masyarakat, 5(4), 1637–1644. https://doi.org/10.20527/btjpm.v5i4.9844
Susanti, P. H., Wilyadewi, I. D. A. Y., Oktarini, L. N., & Purnami, N. L. T. A. (2022). Pengembangan Bukit Cemara menuju wisata ramah melalui community based tourism di Kabupaten Karangasem. Jurnal Kajian Bali (Journal of Bali Studies), 12(2), 512–531. https://doi.org/10.24843/JKB.2022.v12.i02.p10
Suwintari, I. G. A. E., Wirawan, P. E., Muliadiasa, I. K., Ekasani, K. A., & Prastio, T. (2023). Increasing the capacity of community resources through hospitality training. Community Empowerment, 8(3), 341–350. https://doi.org/10.31603/ce.8285
Utami, D. D., Dhewanto, W., & Lestari, Y. D. (2023). Rural tourism entrepreneurship success factors for sustainable tourism village: Evidence from Indonesia. Cogent Business & Management, 10(1), 2180845. https://doi.org/10.1080/23311975.2023.2180845
Wijayanto, F., & Susilawati, E. (2023). Dampak sosial ekonomi program pengembangan pariwisata Tangga Seribu: Studi di Desa Cibiru Wetan, Kecamatan Cileunyi, Kabupaten Bandung. Eastasouth Journal of Effective Community Services, 2(2), 106–117. https://doi.org/10.58812/ejecs.v2i02.179
Wirawan, P. E., Sudjana, I. M., Arianty, A. A. A. S., Arnawa, I. G. S., & Tunjungsari, K. R. (2021). Training on processing Buleleng local wine into sustainable culinary tourism products in Banjar Village, Buleleng. Community Empowerment, 6(10), 1880–1891. https://doi.org/10.31603/ce.5953
Yuniastuti, M. C., Sanggramasari, S., Novianti, S., & Luthfi, T. F. (2023). Membangun identitas wisata gastronomi dengan peningkatan kemampuan pengolahan makanan berbahan baku lokal di Desa Pandanrejo. Masyarakat Pariwisata: Journal of Community Services in Tourism, 4(1), 17–25. https://doi.org/10.34013/mp.v4i1.872
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2026 Luh Eka Susanti, Widya Paramitha, Bagus Putu Wahyu Nirmala, Putu Eka Wirawan, Anak Agung Ayu Arun Suwi Arianty, Ni Luh Gde Sari Dewi Astuti, Ni Nyoman Febi Karisma Putri, Ni Desak Putu Listya Candra Dewi
This work is licensed under a Creative Commons Attribution 4.0 International License.
