Optimization of Local Culinary Entrepreneurship through the Utilization of Pek Nga and Perlis Fish Curry Innovation in North Sumatra


Authors

  • Nilawati Nasti Universitas Islam Sumatera Utara, Medan, Indonesia
  • Mohd Imran Bin Ahmad Kamal Kolej Komniti Arau, Perlis, Malaysia
  • Zenni Riana Universitas Islam Sumatera Utara, Medan, Indonesia
  • T. Ahmad Helmi Universitas Islam Sumatera Utara, Medan, Indonesia
  • Hasrita Lubis Universitas Islam Sumatera Utara, Medan, Indonesia
  • Sri Rahayu Universitas Islam Sumatera Utara, Medan, Indonesia
  • Yusnita Yusnita Universitas Islam Sumatera Utara, Medan, Indonesia
  • Venny Fraya Hartin Nst Universitas Islam Sumatera Utara, Medan, Indonesia

DOI:

https://doi.org/10.47065/jpm.v6i3.2990

Keywords:

Pack; Perlis Fish Curry; Culinary Entrepreneurship; Community Empowerment; Participatory Rural Appraisal

Abstract

This community service program aims to strengthen the culinary entrepreneurship of the people of Kampung Pengmemor Al-Qur'an, Mekar Jaya Village, Lalat Regency, through the innovation of Pek Nga and Fish Curry products typical of Perlis Malaysia. The program was implemented as a collaboration between the Islamic University of North Sumatra and the Arau Community College Perlis, Malaysia, involving 30 participants from the local community and MSME managers. This activity is motivated by the low capacity of culinary innovation, limited production skills, and the lack of optimal management of culinary tourism potential in Al-Qur'an Village which has a high flow of tourist visits. The implementation method uses the Participatory Rural Appraisal (PRA) approach through the stages of needs identification, participatory planning, production training, market testing, monitoring, and evaluation. The results of the program showed a significant increase in the knowledge and skills of the participants, which was reflected in the increase in the production technique understanding score from 30% to 85%. A market test of 50 visitors showed a positive response, with 80% expressing willingness to buy the product. As many as 73% of participants also expressed interest in continuing their culinary business independently. This program has resulted in a positive transformation in the readiness of the entrepreneurial community, expanded economic opportunities, and opened up the potential for cross-border culinary development as a superior product of tourist villages. The success of this program also encourages the need for further assistance in the aspects of access to capital, digital literacy, and strengthening branding to ensure business sustainability.

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Published: 2026-01-31
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