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September 5, 2025Room of Civil Society DevelopmentOpen Access

Integrating Aquaculture and Culinary Tourism: Community based development of the Sriharjo culinary centre

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Authors

WWWardiyanta WardiyantaIRIfada RahmayantiPPPalupi Melati Pangastuti

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Overview

Community-based program enhanced culinary skills and digital marketing knowledge, suggesting participatory governance can boost local economies.

Key Points

  • Participants showed a significant improvement in product processing knowledge, with a 70.59% increase post-program.
  • The study utilized a one-group pre-test–post-test quasi-experimental design and various participatory activities to facilitate engagement.
  • Gains were also observed in nutrition knowledge and marketing strategies, highlighting the potential of community collaboration.
  • The uneven outcomes across different knowledge domains indicate a need for focused interventions to strengthen digital and financial literacy.

Cite This Study

Wardiyanta et al. (2025) studied this question.

synapsesocial.com/papers/68c23922b210217d6477ab1bhttps://doi.org/10.59110/rcsd.703
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Also Consider

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  1. 1Improving Food Security with Aquaculture: A Collaborative Effort to Empower Tilapia Farmers in Kemiri Village, Mojokerto2025
  2. 2Community Participation in the Development of Ketapang Urban Aquaculture (KUA), Tangerang Regency, Banten Province2025
  3. 3Efforts to Increase Gourami Production by Utilizing Spirulina as a Media Cultivation in Pokdakan Mina Perkasa, Purbalingga2025
  4. 4From ponds to prosperity: Empowering Kalukku Barat Village through participatory resource mapping and aquaculture product development2025
  5. 5Authentic Culinary Business for Sustainable Tourism: Strategy, Experience, Motivation and Value2025 · 1 citations