PEMBERDAYAAN KULINER LOKAL DAN BUDAYA ORGANISASI NASI MANDHI RABEG BERBASIS CREATIVITY DIGITAL MARKETING OF VEGETARIAN FOOD DI KOTA CILEGON
Abstract
During the current pandemic, the COVID-19 virus has worsened the state of the Indonesian economy.
What's more, our society is required to be able to fulfill daily nutrition as a preventive measure from the
Corona virus. So, in order to improve the basic nutrition of the community every day, the PPM team created
a program based on Creativity Digital Marketing of Vegetarian Food with the theme of local culinary
Rabeg Vegetarian and Nasi Mandhi. Before the PPM program was implemented, Rabeg from Cilegon was
a culinary dish in the form of mutton stew that has a spicy taste. After the PPM program was implemented,
Rabeg had a unique taste because it was made from soybeans in the form of tofu and tempeh combined with
Rabeg spices. Meanwhile, Nasi Mandhi, before the PPM program was implemented, was in the form of
spiced rice which was usually served with mutton or chicken. After the PPM program was implemented,
Nasi Mandhi was combined with Vegetarian Rabeg as a meat substitute, as well as emping crackers and
balado egg sauce as a complement. The method/approach used to manage the Vegetarian Rabeg and Nasi
Mandhi is participatory, from planning to evaluation, which is carried out directly or indirectly, for
example through seminars, coaching home industry owners for Vegetarian Rabeg and Nasi Mandhi. As
well as information about local culinary rabeg and the process of making it through electronic media in
the form of Instagram @kelclgraberian.
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