Preservation of Traditional Food of “Jenang” Based on Science and Technology at Kedunggudel Village in Sukoharjo Regency

Denillia Atsiska Yuniar(1), Aflit Nuryulia Praswati(2), Anida Latifah(3), Nuri Amriyatul Khasanah(4),

(1) Universitas Muhammadiyah Surakarta
(2) Universitas Muhammadiyah Surakarta
(3) Universitas Muhammadiyah Surakarta
(4) Universitas Muhammadiyah Surakarta


The preservation of traditional food of jenang can be an attractive tourism in a region. jenang Kedunggudel is a special traditional food that been potentially improved in economic as a souvenir from creative tourism village of Kenep. The implementation team of student creativity – social dedication (PKM-M) did “training and guidance with the theme of Brand Inovation , Packaging Design and E-Marketing for the Jenang producerof traditional food jenang Kedunggudel in Sukoharjo Regency. Creating a brand is important for a product, packaging design for introducing the traditional food product, through a better packaging, so it can keep the quality og a product and it can give information of the product. The Jenang producer capability to have e-marketing will expand the market and improving to sell the product. The result of the dedication, the partner has chosen a brand of its product, the two new packaging design and the Jenang producerare able to make an adverstisement in electronic media. Hopefully, for the next project of PKM-M activity are the Jenang producerwillalways produce the traditional food. So it can increase the economical welfare and the preservation of making jenang will continue through the tourism package of making jenang that coorperate with POKDARWIS Sanga Kenep Village in Sukoharjo.


PKM-M; jenang; brand; packaging; e-marketing






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