Utilization of Local Wisdom “Anglo” as an Effort to Increase the Competitiveness of Fried Rice Business
Article Sidebar
Main Article Content
Abstract
Research aim : Analyzing the utilization of local wisdom anglo as a strategy to improve the competitiveness of fried rice businesses, through a product differentiation.
Design/Methode/Approach : This research uses descriptive qualitative methods with data collection techniques through in-depth interviews. Informants were selected purposively based on the 5R criteria.
Research Finding : Based on the results of the research, it was found that the utilization of the Anglo as an effort to increase competitiveness can be seen from its distinctive characteristics derived from clay, the
unique taste produced, and the attractiveness it offers to consumers.
Theoretical contribution/Originality : This research adds insight into the importance of local wisdom integration in culinary business development, especially in popular products such as fried rice, which has not been widely explored from the perspective of local culture and marketing strategies.
Practitionel/Policy implication : This research can provide practical insights for culinary business owners, especially fried rice businesses, to understand the importance of local distinctiveness in improving the
competitiveness of their products. This research can also provide practical benefits for other researchers by providing insight into how local distinctiveness can be utilized as a differentiation strategy in improving the competitiveness of culinary products
Research limitation : This research is limited to the Kediri City area and uses a small number of respondents, The research also has not explored the potential for business collaboration or changes in consumer trends at large.
Article Details
Section
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
How to Cite
References
[1] E. T. Rahmawati, “Implementasi Penggunaan Sistem Informasi Akuntansi Umkm Dalam Menghadapi Revolusi Industri 4.0,” Cahaya Akt., vol. 9, no. 2, pp. 159–174, 2019, [Online]. Available: https://ojs.cahayasurya.ac.id/index.php/CA/article/view/58
[2] A. Hidayat, “Peran Umkm (Usaha, Mikro, Kecil, Menengah) Dalam Pembangunan Ekonomi Nasional,” J. Inov. Penelit., vol. 3, no. 6, pp. 6707–6714, 2022.
[3] Subagyo, Meningkatkan Daya Saing dan Kinerja UMKM Tinjauan dari perspektif Karakter, Pembelajaran dan Kompetensi Wirausahawan. 2020.
[4] N. Nurmala et al., “Usaha Kuliner Sebagai Penggerak Umkm Pada Masa Pandemi Covid 19,”AKM Aksi Kpd. Masy., vol. 3, no. 1, pp. 65–74, 2022, doi: 10.36908/akm.v3i1.458.
[5] M. Harsana and M. Triwidayati, “Potensi Makanan Tradisional Sebagai Daya Tarik Wisata Kuliner Di D.I. Yogyakarta,” Univ. Negeri Yogyakarta, vol. 15, no. 1, pp. 1–24,2020,[Online].Available:https://journal.uny.ac.id/index.php/ptbb/article/view/36472
[6] Ety Setiawati and Khairil Sungkawa, “Analisa Potensi Wisata Kuliner dalam Mempertahankan Kearifan Lokal Kuliner Tradisional di Pasar Kanoman Kota Cirebon,” Glob. Leadersh. Organ. Res. Manag., vol. 2, no. 3, pp. 278–299, 2024, doi: 10.59841/glory.v2i3.1585.
[7] M. S. S. Ahayu et al., “Optimalisasi Usaha Kuliner Berbasis Kearifan Lokal dan Technopreneurship,” Abdi J. Pengabdi. dan Pemberdaya. Masy., vol. 4, no. 1, pp. 233–241, 2022, doi: 10.24036/abdi.v4i1.241.
[8] A. Nizhamuddin and H. Irawati, “Faktor-Faktor Yang Berpengaruh Terhadap Daya Saing Usaha ( UKM ) Kuliner di Kota Tarakan,” J. Ilm. Multidisiplin, vol. 1, no. 9, pp. 170–178, 2023.
[9] M. Z. Berampu, T. Yunita, U. Bhayangkara, and J. Raya, “Analisis SWOT Pada UMKM Nasi Goreng (Nasgor Meleda),” vol. 6, no. 4, 2024.
[10] nasution abdul Fattah, metode penelitian kualitatif. 2023.
[11] S. L. Deviana, Subagyo, and M. W. Widodo, “Strategi Pengelolaan Dana Prodamas Kelurahan Ngronggo Kecamatan Kota Kota Kediri,” Semin. Nas. Manajemen, Ekon. dan Akunt. Fak. Ekon. dan Bisnis UNP Kediri, no. September, pp. 67–68, 2020.
[12] B. Paramita, F. Azzahra, and S. Mayawi, “Pemanfaatan dan Pengembangan Produk UMKM Berbasis Kearifan Lokal Guna Meningkatan Pendapatan Masyarakat di Kepulauan Riau,” Bahtera Inov., vol. 5, no. 2, pp. 106–144, 2022, doi: 10.31629/bi.v5i2.4016.
[13] A. H. Syarif, S. Hudallah, Q. Azriansyah, I. L. Putri, and N. Nopriyanti, “Pemberdayaan UMKM Gula Aren Berbasis Kearifan Lokal di Desa Kota Jawa Kecamatan Way Khilau Kabupaten Pesawaran,” J. Penelit. dan Pengabdi. Masy., vol. 1, no. 4, pp. 311–320, 2023, doi: 10.61231/jp2m.v1i4.158.