TRAINING FOR MAKING KALANG BEVERAGE USING REED ROOTS FOR EMPOWERMENT OF PKK MOTHERS IN CAFE JLAMPRANG KELURAHAN KRAPYAK, PEKALONGAN

Abstract

Pekalongan is one of the tourism destinations in Indonesia. Some cultures of Pekalongan can be developed and promoted especially in the culinary field. Pekalongan's special food and beverage offerings are one of the most potential products in attracting both local and foreign tourists. Not only because of its unique name but also because of the process of making and philosophy in a product that makes Pekalongan culinary specialties. But on its journey, Pekalongan cuisine has not been able to make the reason tourists come to visit Pekalongan.  Akar alang-alang which is one of the special traditional drink ingredients of Pekalongan which is expected to be better known and available at Café Jlamprang, Krapyak Lor Village so that it can introduce Pekalongan's culinary culture more easily to the community and can embrace the young generation to get to know the Pekalongan culture. Because what is currently available are some drinks that use root-alang alang ingredients that can only be found in certain regions or in the form of instant drinks that can be found in souvenirs. In this study shows that Kalang has a unique taste and presentation. Then the production system can be done simply. Kalang has a high enough potential to be sold at Cafe Jlamprang, Krapyak Lor village so that if it is able to be developed and managed properly, efforts to preserve traditional drinks should be done not only by producers, but the government must also involve all elements of society.