Pendampingan Optimalisasi Branding Pada Produk Kue Bangkit sebagai Makanan Tradisional
DOI:
https://doi.org/10.24014/menara.v18i1.25127Keywords:
Branding, Kue Bangkit, traditional foodAbstract
The purpose of this service is to provide assistance in optimizing branding on Kue Bangkit products to be able to maintain the sustainability of its business Kue bangkit is usually consumed as a complementary food and mandatory snack for the people of Kundur Island during religious holidays such as Eid al-Fitr, Eid al-Adha, and Chinese New Year. The prospects for traditional foods such as Kue Bangkit to develop at this time are actually quite good because such rapid communication and information technology can improve the promotion of its development. The method carried out in this devotion is the method of lectures and discussions or questions and answers. The socialization program on optimizing branding on local products Kue Bangkit typical of Kundur Islands goes through 4 stages, namely the licensing, preparation, implementation, and evaluation stages. This activity provides positive results in understanding and strengthening branding for Kue entrepreneurs rising in the Kundur area, with this activity entrepreneurs increasingly understand and can manage their business better.
References
Aaker, D A. 2008. Managing Brand Equity: Capitalizing on the Value of A Brand Name. New York, NY. New York: Free Press.
Anholt, S. 2003. Brand New Justice: The Upside of Global Branding. London: Butterworth- Heinemann.
Belch, G.E & M. Belch. 2007. Advertising and Promotion an Integrated Marketing Comunication Perspective. New York: International Edition. McGraw Hill/Irwin.
Devidly. 2019. “Analisis Strategi Pemasaran Makanan Tradisional Kue Bangkit Kembang Melati Di Pekanbaru.”
Gelder, S.V. 2005. Global Brand Strategy. London: Kogan Page.
Harsana, Minta, Muhammad Baiquni, Eni Harmayani, and Yulia Arisnani Widyaningsih. 2019. “Potensi Makanan Tradisional Kue Kolombeng Sebagai Daya Tarik Wisata Di Daerah Istimewa Yogyakarta.” Home Economics Journal 2 (2): 40–47. https://doi.org/10.21831/hej.v2i2.23291.
Kartika Ayu Ardhanariswari, Ari Wijayanti, Ninik Probosari. 2019. “PENDAMPINGAN OPTIMALISASI BRANDING DAN SOSIALISASI HKI PADA KOMUNITAS UMKM KOMPAK JOGIS DI YOGYAKARTA.” Pengembangan Risek Dan Pengabdian Menuju Hilirisasi Industri, 1344–49.
Kotler, P., dan Pfoertsch, W. 2008. B2B Brand Management. Jakarta: PT. Bhuana Ilmu Populer.
Kotler, Philip. 2022. Manajemen Pemasaran. Jilid 2. Jakarta: PT Prenhallindo.
Landa, Robin. 2006. Designing Brand Experiences. New York: Thomson Delmar Learning.
Rangkuti, Freddy. 2008. Analisis SWOT Teknik Membedah Kasus Bisnis. Jakarta: PT. Gramedia Pustaka Utama.
Schultz, D.E.& Bames, B.E. 1999. Strategic Brand Communication Campaigns. Illionis: NCT Business Books.
Soelaiman, Lydiawati. 2022. “Pendampingan Rencana Bisnis Guna Pengembangan Usaha Kuliner Jajanan Tradisional Khas Jambi.” Jurnal Bakti Masyarakat Indonesia 4 (3): 612–18. https://doi.org/10.24912/jbmi.v4i3.13294.
Weilbacher, william M. 1993. Brand Marketing: Building Winning Brand Strategies That Deliver Value and Customer Satisfaction. USA: NTC Publishing.
Downloads
Published
Issue
Section
License
The Authors submitting a manuscript do so on the understanding that if accepted for publication, copyright of the article shall be assigned to Menara Riau and published by Lembaga Penelitian dan Pengabdian kepada Masyarakat (LPPM) of Universitas Islam Negeri Sultan Syarif Kasim Riau as publisher of the journal.
Authors who publish with this journal agree to the following terms:
Authors automatically transfer the copyright to the journal and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution-ShareAlike (CC BY SA) that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
Authors are able to enter into separate permission for non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).
