Abstract
The Village Community Empowerment With Traditional Culinary Business in the Group of Boga Ganesha Buleleng
 The development of fast food must be balanced with the consumption of traditional foods because fast food is allegedly to be a risk factor for the emergence of various diseases. This study aimed to analyze the behavior of IbIKK group of Boga Ganesha. The choice of location of the research was determined purposively with the consideration that the Boga Ganesha is one of the groups to empower the people with the traditional culinary efforts. The method used in collecting the data in this study was interviews with questionnaire instruments. Based on the research results, the potential of the IbIKK of Boga Ganesha is a kosher, hygienic and healthy traditional food processing. Behavior that was demonstrated by the members can be classified into an excellent category (4,6). The achievement of the implementation of the empowerment program that is included in the category of successful (4,2). Empowerment of program aimed to improve the quality of human resources. In this regard, members of the group should implement their skills so that they can open up business opportunities in order to improve the economy of the family. To support this, the facilitator should use the appropriate method so that all participants can obtain information equally.
Highlights
The development of fast food must be balanced with the consumption of traditional foods because fast food is allegedly to be a risk factor for the emergence of various diseases
This study aimed to analyze the behavior of IPTEK bagi Inovasi Kegiatan Kampus (IbIKK) group of Boga Ganesha
The choice of location of the research was determined purposively with the consideration that the Boga Ganesha is one of the groups to empower the people with the traditional culinary efforts
Summary
Mereka cepat memahami berbagai informasi dan inovasi yang disalurkan dalam program pemberdayaan. Saat ini para anggota tidak hanya sekedar mengetahui proses pengelolaan makanan namun mereka mampu menerapkan informasi yang diperoleh sehingga menghasilkan makanan yang sehat dan higienis. Keikut sertaan dalam program pemberdayaan menyebabkan para anggota memperoleh informasi mengenai kandungan gizi pada setiap bahan baku, baik ketika sebelum diolah hingga setelah mengalami proses pemasakan. Mereka memiliki keyakinan terhadap kehigienisan alat dan bahan yang digunakan oleh IbIKK Boga Ganesha dalam memproduksi makanan. Para anggota juga setuju bahwa promosi produk IbIKK Boga Ganesha dilakukan dengan cara yang tepat. Pengalaman pribadi harus meninggalkan kesan yang kuat sehingga dapat menjadi dasar pembentukan sikap.Para anggota yang pada awalnya kurang menerima budaya baru yang coba dibiasakan pada program pemberdayaan secara perlahan mengikuti hingga akhirnya menerima kebudayaan baru tersebut. Pengujian tersebut dimaksudkan untuk meningkatkan nilai ekonomis bahan baku lokal sehingga secara psikologis memberi pengaruh positif
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