Rice Bowl Tuna Balado: Inovasi Usaha Rumahan untuk Kemandirian Ekonomi Kelurahan Kampung 4.
DOI:
https://doi.org/10.62951/karya.v2i2.1355Keywords:
Food Product Innovation, Economic Independence, Milkfish Pesmol, Youth Empowerment.Abstract
Kampung 4 Village has great potential in developing home-based culinary businesses as a strategy to increase family economic independence. One promising business opportunity is Tuna Balado Rice Bowl, a practical food product that combines tuna as the main ingredient with the distinctive flavor of balado. This product has broad market prospects because it is easy to produce, has high nutritional value, and is in line with the trend of fast food that is in demand by various groups. In addition, this business can be run with relatively affordable capital and has broad marketing potential through digital strategies such as social media and delivery services. Seeing these opportunities, the Tuna Balado Rice Bowl business can be an alternative home-based business that is competitive, able to increase family income, and contribute to strengthening the local economy in a sustainable manner.
References
Abraiana, A., Saragih, J., Wijaya, H., Haryanto, T., & Widyaningsih, S. (2021). Inovasi produk kuliner dan dampaknya terhadap UMKM. Jurnal Ekonomi Kreatif, 6(1), 55–68.
Badan Pusat Statistik Kota Tarakan. (2023). Statistik kelautan dan perikanan Kota Tarakan tahun 2023. BPS Tarakan.
Depkes RI. (2019). Tabel komposisi pangan Indonesia. Kementerian Kesehatan Republik Indonesia.
Haryanto, T., & Widyaningsih, S. (2021). Inovasi produk olahan ikan untuk pemberdayaan ekonomi masyarakat pesisir. Jurnal Pengabdian Masyarakat, 5(2), 45–56.
Kotler, P., & Keller, K. L. (2016). Marketing management (15th ed.). Pearson.
Rahmawati, D., & Kusumaningrum, D. (2020). Analisis sensorik produk kuliner berbasis ikan laut di wilayah pesisir Indonesia. Jurnal Teknologi Pangan dan Gizi, 13(1), 22–35.
Saparinto, R. (2018). Manajemen usaha kuliner: Strategi dan teknik pemasaran produk makanan. Andi Offset.
Saragih, J. (2020). Peran UMKM dalam meningkatkan perekonomian masyarakat. Jurnal Ekonomi Kreatif, 5(2), 112–124.
Sari, N. P., & Hidayat, R. (2021). Potensi ekonomi olahan ikan tuna sebagai produk unggulan daerah pesisir. Jurnal Ekonomi Maritim, 6(1), 40–50.
Suprapti, S. (2020). Analisis kandungan gizi dan nilai ekonomi produk olahan ikan tuna. Jurnal Teknologi Pangan, 14(1), 30–42.
Suryana, Y. (2013). Kewirausahaan: Kiat dan proses menuju sukses. Salemba Empat.
Widodo, W., & Setiawan, H. (2022). Strategi pemasaran digital untuk UMKM kuliner berbasis hasil laut di Indonesia. Jurnal Ekonomi Kreatif, 7(1), 15–28.
Wijaya, H. (2018). Strategi inovasi produk kuliner berbasis lokal. Jurnal Manajemen Pemasaran, 10(1), 45–57.
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2025 Masyarakat Berkarya : Jurnal Pengabdian dan Perubahan Sosial
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
