Perancangan Desain Pengembangan Industri Makanan Tradisonal Minangkabau yang Berdaya Saing Global

Abstract

This study aims to discuss the design strategy of traditional minangkabau food development in West Sumatra Province and to provide policy recommendation for traditional minangkabau food to be globally competitive. Tourism in the Minangkabau region is known in three things: culinary tourism (traditional food), nature tourism and cultural tourism. Ideally, whatever the destination in West Sumatra, each region always highlight the uniqueness of traditional food, but it is difficult to find traditional minangkabau food, especially in tourist areas. Culinary business that grow precisely fast food. The study was conducted on all regencies / cities in West Sumatra. Data collection techniques through interviews and questionnaires and FGDs. The data analysis was performed by IFAS analysis tool, EFAS.

Strategi Pengembangan Bisnis Rumah Makan Padang Di Sekitar Lingkar Kampus IBI Kosgoro 1957

“…Namun ironisnya di daerah Padang sendiri, saat ini banyak bermunculan waralaba makanan cepat saji dari negara luar. Sebagai pelaku bisnis kecil menengah dan mikro, hantaman globalisasi disektor pangan akan memperparah kondisi bisnis rumah makan padang (Syuhardi, 2018;Rosalina & Ahmad, 2017;Fatmiasih, 2014). Sebagai Nilai Kaiser-Meyer-Olkin menunjukkan nilai di atas 0,5 yang menandakan seluruh faktor kunci valid dengan signifikan di bawah 0,05 dan nilai cronbach's alpha diatas nilai 0,7 maka seluruh faktor kunci adalah valid.…”