Pendampingan Diversifikasi Olahan beong (Hemibagrus nemurus) Kaleng Kuliner Khas Borobudur Dengan Metode Pasteurisasi Pada UMKM Sebagai Uapaya Peningkatan Ekonomi Berbasis Gastronomy Tourism

Abstract

Magelang Regency is a cultural and heritage-based tourist destination. Various historical relics are found in this area, one of which is the largest temple in the world, namely Borobudur temple. Apart from cultural tourism, Magelang Regency also has Gastronomy Tourism-based tourism which is very promising to be developed as a supporter of cultural tourism, one of which is culinary processed fish typical of the Progo River, in the Magelang region, namely beong fish (Hemibagrus nemurus). Partners have the following problems: 1). The demand of consumers (tourists) to bring processed beongs as typical Borobudur souvenirs have not been fulfilled by partners because the level of security is low if stored for more than one day; 2) Partners do not yet have the skills to diversify beong processing into canned processing; and 3). Partners are constrained by the marketing system because so far they still use traditional systems. The aim of the mentoring process for the diversification of processed mangut beong is to resolve the problems faced by partners. Data from pre and post-test results in graph 1, pasteurization process training activities and halal training for diversified beong processed products shows an increase in partners' knowledge of pasteurization training for processed beong where the average pretest score is 5.8 ± 3.966, while the average score -The post-test average was 10.1 ± 3.107. Meanwhile, based on data from Graph 1, it was found that there was an increase in partners' knowledge of the halal registration process for processed beong fish products, where the average pre-test value was 8 ± 4.546 and post-test 11.6 ± 2.757. Based on the results of statistical tests on partner knowledge between before and after training on the pasteurization process and halal products, it shows a P value <0.05, namely 0.002 as shown in table 1, that there is a significant difference in partner knowledge before and after training on the pasteurization process and halal products. Training and mentoring on the diversification of canned mangut beong processing shows a significant increase in partners' knowledge of the pasteurization process and halal products.