Pengemasan Produk Kuliner Opak Sebagai Oleh- Oleh Dalam Rangka Menunjang Sektor Pariwisata

Authors

  • Rudi Suprianto Ahmadi Universitas Winaya Mukti
  • Rakhmia Nalibratawati Universitas Winaya Mukti
  • Anne Lasminingrat Universitas Winaya Mukti
  • Ardiansyah Ardiansyah Universitas Winaya Mukti
  • Juwita Asri Permata Sari Universitas Winaya Mukti

DOI:

https://doi.org/10.56655/winco.v4i1.206

Keywords:

culinary business, souvenirs, packaging

Abstract

Sumedang Regency has abundant cultural and natural wealth. Its culinary riches include Sumedang Tofu, Cilembu Sweet Potatoes and Peuyeum. Opak typical of Sumedang Regency is one of the superior products which has a savory and crunchy taste, very suitable as a snack while working or relaxing. However, due to minimal marketing and unattractive packaging, the typical Sumedang Regency opak is not very popular as a typical Sumedang Regency souvenir. One of the opak business owners in Sumedang Regency who has been producing and selling opak in her home since 1990 is Mrs. Atikah. The product packaging is still simple. The packaging process is a priority problem that needs to be addressed, considering the important role of packaging as a marketing medium and conveying product information. The product packaging process begins with discussions about the product brand, creating a product logo design, determining and creating packaging and applying opak packaging.

References

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Published

2024-04-07

How to Cite

Suprianto Ahmadi, R., Nalibratawati, R., Lasminingrat, A., Ardiansyah, A., & Asri Permata Sari, J. (2024). Pengemasan Produk Kuliner Opak Sebagai Oleh- Oleh Dalam Rangka Menunjang Sektor Pariwisata. Prosiding Seminar Nasional Wijayakusuma National Conference , 4(1), 185–190. https://doi.org/10.56655/winco.v4i1.206

Issue

Vol. 4 No. 1 (2023): 4th Winco 2023

Section

Articles

License

Copyright (c) 2024 Rudi Suprianto Ahmadi, Rakhmia Nalibratawati, Anne Lasminingrat, Ardiansyah Ardiansyah, Juwita Asri Permata Sari

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.