Strategi resiliensi UMKM sektor kuliner dalam menghadapi fluktuasi harga bahan baku global

Analisis peran kebijakan publik dalam mendukung ketahanan pangan usaha kecil

Authors

  • amalia sitta14 Program Studi Akuntansi, Universitas Islam Negeri Maulana Malik Ibrahim Malang

Keywords:

MSME resilience, culinary sector, public policy, food security, global price fluctuations

Abstract

Global raw material price fluctuations have become a significant challenge for the sustainability of Micro, Small, and Medium Enterprises (MSMEs) in the culinary sector. This study aims to identify and analyze the resilience strategies implemented by culinary MSME actors to maintain operational stability amidst international market price uncertainty. The research method employed is descriptive qualitative, with data collection techniques including in-depth interviews and observations of several culinary MSMEs. The results indicate that key resilience strategies include local supplier diversification, raw material substitution without compromising flavor quality, product re-sizing, and the utilization of digital technology for marketing efficiency. Furthermore, strong community networking and financial literacy serve as crucial supporting factors in facing economic shocks. This research concludes that high adaptability and product innovation are the primary keys for culinary MSMEs to remain resilient against global economic dynamics.

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Published

2026-11-02

How to Cite

sitta14, amalia. (2026). Strategi resiliensi UMKM sektor kuliner dalam menghadapi fluktuasi harga bahan baku global : Analisis peran kebijakan publik dalam mendukung ketahanan pangan usaha kecil. Maliki Interdisciplinary Journal, 4(11), 279–287. Retrieved from https://urj.uin-malang.ac.id/index.php/mij/article/view/27684

Issue

Vol. 4 No. 11 (2026): NOVEMBER

Section

Articles

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Copyright (c) 2026 amalia sitta14

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