Pengembangan blue economy melalui branding inovasi kuliner hasil laut di Pantai Konang Kabupaten Trenggalek
DOI:
https://doi.org/10.17977/um022v8i22025p398-406Keywords:
blue economy, branding, inovasi kuliner, hasil lautAbstract
Developing the blue economy through seafood culinary innovation branding at Konang Beach, Trenggalek Regency
One of the beaches with significant potential in Trenggalek Regency is Konang Beach, particularly its marine resources in the form of fish. The local fishing community practices a form of indigenous knowledge known as jaring seret (beach-seine netting). However, Konang Beach’s processed fish products are not yet widely known as culinary specialties or souvenirs associated with coastal tourism in Trenggalek Regency. This community service program aims to develop the Blue Economy by branding innovations in seafood-based cuisine to promote Konang Beach in Nglebeng Village, Trenggalek Regency. The method used involves identifying Konang Beach’s marine resource potential, which is then developed into culinary and souvenir products marketed to visitors. Visual data; photos and videos of seafood culinary products; are showcased virtually through an interactive web platform on Marine-Based Culinary Innovation, facilitating broader promotion to the general public. The results indicate that Konang Beach tourism managers and the Nglebeng Village apparatus have improved their capacity in managing and promoting Blue Economy tourism through the branding of innovative seafood-based culinary products.
Salah satu pantai yang memiliki potensi besar di Kabupaten Trenggalek adalah Pantai Konang terutama potensi hasil laut berupa ikan. Masyarakat nelayan mempunyai kearifan lokal yaitu jaring seret. Hasil olahan ikan yang dimiliki Pantai Konang tersebut belum begitu popular atau terkenal sebagai kuliner dan oleh-oleh wisata pantai di Kabupaten Trenggalek. Tujuan dari pengabdian ini yaitu mengembangkan blue economy melalui branding inovasi kuliner hasil laut untuk mempromosikan Pantai Konang di Desa Nglebeng Kabupaten Trenggalek. Metode yang digunakan untuk mencapai tujuan tersebut yaitu mengidentifikasi potensi hasil laut yang dimiliki Pantai Konang. Potensi-potensi tersebut diolah menjadi produk kuliner dan suvenir yang dipasarkan kepada wisatawan. Data visual berupa foto dan video produk kuliner hasil laut disajikan secara virtual melalui platform web interaktif Inovasi Kuliner Hasil Laut. Hal ini akan memudahkan promosi karena dapat menjangkau khalayak umum secara luas. Hasil pengabdian menunjukkan bahwa pengelola wisata Pantai Konang dan perangkat Desa Nglebeng memiliki kemampuan meningkat dalam manajemen pengelolaan dan promosi wisata blue economi melalui branding inovasi kuliner hasil laut.
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