Pengembangan Jenang Jubung dalam Melestarikan Makanan Tradisional Khas Gresik

Abstract

Gresik is a district that has a variety of traditional foods, one of which is jenang jubung. Jenang jubung is made from black sticky rice and packaged using dried areca nut leaves. The weakness of jenang jubung so far is that it could be faster to keep up with the times, so this typical food has been slightly displaced by imported food entering Indonesia. This research aims to increase the value of jenang jubung products without reducing their quality. The research method used to identify and streamline costs is the value engineering method, which can produce cheaper design costs than previously planned costs. The research results show that expert respondents want the development of Penang tubing products in terms of taste, packaging, net weight, and level of maturity. Therefore, jenang jubung products have the potential for development. The development of jenang jubung is expected to attract consumer interest, strengthen the reputation of business actors and help preserve traditional food.