%L repoupi139053
%K Studi Komparatif, Makanan tradisional, Indonesia, Malaysia, SWOT, Strategi Pengembangan, Gastronomi Kuliner

Comparative study, Traditional food, Indonesia, Malaysia, SWOT, Development Strategy, Culinary Gastronomy
%I Universitas Pendidikan Indonesia
%O https://scholar.google.com/citations?user=SB1_ulwAAAAJ&hl=id&authuser=1

Woro Priatini: 6148424
Dias Pratami Putri: 6745906
%T STUDI KOMPARATIF MAKANAN TRADISIONAL INDONESIA-MALAYSIA YANG SERUPA
%X 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.
%D 2025
%A - Khamelya Shafira Kurniawan
%A - Woro Priatini
%A - Dias Pratami Putri