STUDI KOMPARATIF MAKANAN TRADISIONAL INDONESIA-MALAYSIA YANG SERUPA

    Khamelya Shafira Kurniawan, - and Woro Priatini, - and Dias Pratami Putri, - (2025) STUDI KOMPARATIF MAKANAN TRADISIONAL INDONESIA-MALAYSIA YANG SERUPA. S1 thesis, Universitas Pendidikan Indonesia.

    Abstract

    Penelitian ini bertujuan untuk mengkaji karakteristik tampilan makanan tradisional Indonesia dan Malaysia yang serupa melalui lima indikator, yaitu bentuk, penyajian, porsi, warna, dan variasi, serta merumuskan strategi pengembangan kuliner tradisional di kedua negara melalui pendekatan analisis SWOT. Metode yang digunakan adalah deskriptif kualitatif dengan pendekatan studi komparatif, didukung oleh data primer berupa wawancara dengan wisatawan dan akademisi dari kedua negara, serta data sekunder dari literatur akademik. Hasil penelitian menunjukkan bahwa makanan tradisional Indonesia maupun Malaysia yang serupa ternyata memiliki berbagai perbedaan baik dalam detail penampilan, maupun filosofi budaya dan konteks penyajiannya. Melalui analisis SWOT, ditemukan bahwa kuliner Indonesia berada pada Kuadran II (diversifikasi) yang mengindikasikan perlunya strategi diversifikasi untuk mempertahankan eksistensi kuliner di tengah tantangan global. Sementara itu, kuliner tradisional Malaysia berada pada Kuadran I (agresif) yang mengindikasikan perlunya strategi diversifikasi untuk mempertahankan eksistensi kuliner di tengah tantangan global. Penelitian ini menyimpulkan bahwa pelestarian dan pengembangan makanan tradisional membutuhkan sinergi antara kreativitas visual, narasi budaya, promosi digital, serta adaptasi terhadap tren kesehatan dan gaya hidup masa kini. This study aims to examine the characteristics of similar traditional food displays in Indonesia and Malaysia through five indicators, namely shape, presentation, portion, color, and variety, and formulate traditional culinary development strategies in both countries through a SWOT analysis approach. The method used is descriptive qualitative with a comparative study approach, supported by primary data in the form of interviews with tourists and academics from both countries, as well as secondary data from academic literature. The results showed that similar Indonesian and Malaysian traditional foods have various differences in both appearance details, as well as cultural philosophy and context of serving. Through SWOT analysis, it was found that Indonesian cuisine is in Quadrant II (diversification) which indicates the need for a diversification strategy to maintain culinary existence amid global challenges. Meanwhile, traditional Malaysian cuisine is in Quadrant I (aggressive) which indicates the need for a diversification strategy to maintain culinary existence amid global challenges. This study concludes that the preservation and development of traditional food requires a synergy between visual creativity, cultural narratives, digital promotion, and adaptation to today's health and lifestyle trends.

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    Official URL: https://repository.upi.edu/
    Item Type: Thesis (S1)
    Additional Information: https://scholar.google.com/citations?user=SB1_ulwAAAAJ&hl=id&authuser=1 Woro Priatini: 6148424 Dias Pratami Putri: 6745906
    Uncontrolled Keywords: Studi Komparatif, Makanan tradisional, Indonesia, Malaysia, SWOT, Strategi Pengembangan, Gastronomi Kuliner Comparative study, Traditional food, Indonesia, Malaysia, SWOT, Development Strategy, Culinary Gastronomy
    Subjects: H Social Sciences > H Social Sciences (General)
    H Social Sciences > HN Social history and conditions. Social problems. Social reform
    L Education > L Education (General)
    Divisions: Fakultas Pendidikan Ilmu Pengetahuan Sosial > Manajemen Industri Katering
    Depositing User: Khamelya Shafira Kurniawan
    Date Deposited: 14 Sep 2025 07:46
    Last Modified: 14 Sep 2025 07:46
    URI: http://repository.upi.edu/id/eprint/139053

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