Culinary Competitiveness : A Systematic Literature Review and Bibliometric Analysis
DOI:
https://doi.org/10.47709/jebma.v6i2.8662Abstract
Industri kuliner saat ini mengalami transformasi yang sangat pesat sebagai dampak dari globalisasi, digitalisasi, serta perubahan preferensi konsumen yang semakin dinamis. Kondisi tersebut menjadikan culinary competitiveness sebagai faktor strategis dalam meningkatkan daya saing usaha di sektor kuliner. Namun demikian, kajian mengenai daya saing kuliner masih bersifat terfragmentasi dan belum memiliki kerangka konseptual yang komprehensif. Penelitian ini bertujuan untuk menganalisis perkembangan literatur culinary competitiveness, mengidentifikasi pola distribusi penelitian, serta mengeksplorasi implikasi teoritis dan praktis bagi penelitian di masa mendatang. Penelitian ini menggunakan pendekatan Systematic Literature Review (SLR) yang dikombinasikan dengan analisis bibliometrik berbasis perangkat lunak VOSviewer dan data dari basis Scopus. Proses seleksi artikel dilakukan berdasarkan pedoman PRISMA, sehingga diperoleh 73 artikel yang memenuhi kriteria inklusi dari total 2.806 dokumen awal yang diidentifikasi. Hasil analisis menunjukkan bahwa konsep culinary competitiveness berkembang menjadi konsep multidimensional yang dipengaruhi oleh inovasi, keberlanjutan (sustainability), transformasi digital, identitas budaya, serta kapabilitas dinamis organisasi. Penelitian berfokus pada culinary tourism, inovasi, dan keberlanjutan. Secara geografis, Indonesia menjadi salah satu negara dengan jumlah publikasi terbanyak terkait culinary competitiveness. Kesimpulannya, daya saing kuliner memiliki relevansi strategis dalam pengembangan industri kuliner dan ekonomi kreatif. Penelitian selanjutnya disarankan untuk mengeksplorasi lebih lanjut peran teknologi digital, kecerdasan buatan, dan media sosial dalam meningkatkan daya saing kuliner yang berkelanjutan.
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