The existence of Dodol Betawi in the post Covid-19 era: A case study
Dodol Betawi is a specialty food processed by the Betawi people and is one of the archipelago's culinary delights that should be preserved. Dodol Betawi is in great demand by the public, not only from the Betawi tribe of Jakarta but also from people in other regions. The Covid-19 pandemic has devastated the entire small home-based business sector, which is still conservative. In addition, the progress of modern times has also contributed to the decline in Dodol Betawi's competitiveness in the current culinary market. This research was conducted to find the strategy of traditional processed food amid increasingly competitive modern processed food business competition as a study material in developing local wisdom-based entrepreneurship. This research was conducted using qualitative methods through a case study approach. Data collection was done through observation and interviews. The sampling technique used was purposive sampling. Data analysis in this study was carried out through three stages: data reduction, data presentation, and conclusions. The results showed that Dodol Betawi, before the pandemic, was generally used for Betawi community celebrations. This is exacerbated by the competition of various types of processed foods sold online, making Bu Amsah's Dodol Betawi producers experience a drastic decline and even difficulty competing.
Balraj Singh Brar, Punjabi University
Addanki, M., Patra, P., & Kandra, P. (2022). Recent advances and applications of artificial intelligence and related technologies in the food industry. Applied Food Research, 2(2), 100126. https://doi.org/10.1016/j.afres.2022.100126
Akbar, A. M., Rahma, T., Lemuel, Y., Fitriana, D., Fanani, T. R. A., & Sekarjati, R. D. L. G. (2022). Moral education and Pancasila in encouraging the prevention of intolerance in the era of globalization: Experiences of Indonesia and Malaysia. Jurnal Panjar: Pengabdian Bidang Pembelajaran, 4(2), 223–282. https://doi.org/10.15294/panjar.v4i2.55050
Aliyyah, C., Pinem, H. A., & Nababan, V. R. (2023). Analysis of profits for vegetable traders in the MMTC Market. International Journal of Business and Applied Economics, 2(2), 117–128. https://doi.org/10.55927/ijbae.v2i2.2204
Alsunah, M. D. (2022). Synergy of local government and customary institutions in carrying out the preservation of Kenduri SKO culture in the traditional density of Jujun Country. JURNAL ADMINISTRASI NUSANTARA, 5(1), 41–46. https://doi.org/10.51279/jan.v5i1.563
Amal, N. F., Gunawan, R., & Qodariah, L. (2019). Peran Benyamin Suaeb dalam modernisasi kesenian Gambang Kromong di Jakarta Tahun 1970 – 1975. Chronologia, 1(2), 63–83. https://doi.org/10.22236/jhe.v1i2.4719
Andini, M. D. (2023). Characteristics of Indonesian consumers and online purchasing behavior. AKADEMIK: Jurnal Mahasiswa Ekonomi & Bisnis, 3(1), 27–36. https://doi.org/10.37481/jmeb.v3i1.564
Anuradha, C. A., Sivakumar, A., & Sivaraman, M. (2023). Market analysis and forecasting using trending data analytical tool. 2023 International Conference on Sustainable Computing and Smart Systems (ICSCSS), 663–667. https://doi.org/10.1109/ICSCSS57650.2023.10169749
Barbosa-Cánovas, G. V., Bermúdez-Aguirre, D., Goní§alves Franco, B., CandoÄŸan, K., & Shin, G. Y. (2022). Novel food processing technologies and regulatory hurdles. In Ensuring Global Food Safety (pp. 221–228). Elsevier. https://doi.org/10.1016/B978-0-12-816011-4.00006-9
Boccia, F., Alvino, L., & Covino, D. (2024). This is not my jam: an Italian choice experiment on the influence of typical product attributes on consumers' willingness to pay. Nutrition & Food Science, 54(1), 13–32. https://doi.org/10.1108/NFS-04-2023-0076
Corbett, A. C. (2005). Experiential learning within the process of opportunity identification and exploitation. Entrepreneurship Theory and Practice, 29(4), 473–491. https://doi.org/10.1111/j.1540-6520.2005.00094.x
Dahria, M., Gunawan, R., & Lubis, Z. (2019). Implementasi K-means untuk pengelompokan produk terbaik PT. Koko Pelli. Seminar Nasional Sains & Teknologi Informasi (SENSASI), 495–498. http://prosiding.seminar-id.com/index.php/sensasi/issue/archive
Defriani, M., & Jaelani, I. J. (2022). Recognition of regional traditional house in Indonesia using Convolutional Neural Network (CNN) method. Journal of Computer Networks, Architecture and High Performance Computing, 4(2), 104–115. https://doi.org/10.47709/cnahpc.v4i2.1562
Dzulfikri, A., & Kusworo, B. (2017). Sikap, motivasi, dan minat berwirausaha mahasiswa di Surabaya. JKMP (Jurnal Kebijakan Dan Manajemen Publik), 5(2), 183–200. https://doi.org/10.21070/jkmp.v5i2.1310
Elkhattat, D., & Medhat, M. (2022). Creativity in Packaging Design as a Competitive promotional Tool. Information Sciences Letters, 11(1), 135–148. https://doi.org/10.18576/isl/110115
Fatimah, S. (2011). Kue tradisional anti gagal. Gramedia Pustaka Utama.
Fitriana, R., & Kurniawan, W. (2020). Pengendalian kualitas pangan dengan penerapan Good Manufacturing Practices (GMP) pada proses produksi dodol Betawi (studi kasus UKM MC). Jurnal Teknologi Industri Pertanian, 30(1), 110–127. https://doi.org/10.24961/j.tek.ind.pert.2020.30.1.110
Fitriana, R., Kurniawan, W., & Anggoro, B. (2019). Perbaikan kualitas usaha kecil menengah Dodol Betawi. Seminar Nasional Teknik Industri 2019. https://repository.unimal.ac.id/5002/1/20-Paper-SNTI-2019.pdf
Hatthakijphong, P., & Ting, H.-I. (2019). Prioritizing successful entrepreneurial skills: An emphasis on the perspectives of entrepreneurs versus aspiring entrepreneurs. Thinking Skills and Creativity, 34, 100603. https://doi.org/10.1016/j.tsc.2019.100603
Hudiah, A., Pratama, N. H., & Qur'ani, B. (2020). Innovation of traditional cakes made of vegetables and fruits by craft subject teachers' working group. Paulus Journal of Society Engagement, 1(2), 1–6. https://www.academia.edu/65010975/Innovation_of_Traditional_Cakes_Made_of_Vegetables_and_Fruits_by_Craft_Subject_Teachers_Working_Group
Hutahaean, J., Saputra, E., Mulyani, N., Sulistiyani, S., & Julitawaty, W. (2022). E-Commerce during pandemic in Indonesia: Bibliometric analysis. 2022 IEEE International Conference of Computer Science and Information Technology (ICOSNIKOM), 1–6. https://doi.org/10.1109/ICOSNIKOM56551.2022.10034920
Ismayani, Y. (2013). 400 resep kue usaha boga yang paling populer: Step by step. Gramedia Pustaka Utama.
Kotler, P., & Armstrong, G. (2010). Principles of marketing (2nd ed.). Pearson.
Kotler, P., & Keller, K. L. (2012). Marketing Management (15th ed.). Prentice Hall.
Kusuma, T. S., Kurniawati, A. D., Rahmi, Y., Rusdan, I. H., & Widyanto, R. M. (2017). Pengawasan mutu makanan. Universitas Brawijaya Press.
Lie, D., Halim, F., Inrawan, A., Nainggolan, L. E., & Sudirman, A. (2022). Factors affecting satisfaction and its implications for marketplace use behavior in Indonesia. In Acceleration of Digital Innovation & Technology towards Society 5.0 (pp. 9–16). Routledge. https://doi.org/10.1201/9781003222927-2
Miksza, P., Shaw, J. T., Kapalka Richerme, L., Hash, P. M., Hodges, D. A., & Cassidy Parker, E. (2023). Quantitative descriptive and correlational research. In Music Education Research (pp. 241-C12P143). Oxford University PressNew York. https://doi.org/10.1093/oso/9780197639757.003.0012
Miles, M. B., Huberman, A. M., & Saldana, J. (2019). Qualitative data analysis: A methods sourcebook (4th ed.). SAGE Publications, Inc.
Miller, J. P., & Seller, W. (1985). Curriculum perspective and practice. Longman Inc.
Muradyan, A. (2023). Marketing as a tool of anti-crisis management in commercial banks of The RA. Scientific Bulletin, 1(44), 76–95. https://doi.org/10.24234/scientific.v1i44.47
Olatunde, O. O., Bandara, N., Coker, O. J., Ajayi, F. F., Ademola, O. M., Akinmosin, B. O., Kupoluyi, A. O., Olajide, A. M., Owolabi, I. O., Petchkongkaew, A., Olukomaiya, O. O., & Fadimu, G. J. (2023). Novel food processing techniques and application for fermented foods. In Indigenous Fermented Foods for the Tropics (pp. 467–481). Elsevier. https://doi.org/10.1016/B978-0-323-98341-9.00010-4
Rahma, T., Lemuel, Y., Fitriana, D., Fanani, T. R. A., & Sekarjati, R. D. L. G. (2022). Intolerance in the flow of information in the era of globalization: How to approach the moral values of Pancasila and the constitution? Indonesian Journal of Pancasila and Global Constitutionalism, 1(1), 33–118. https://doi.org/10.15294/ijpgc.v1i1.56878
Rahmawati, H. (2017). Nilai-nilai ummatan wasatan untuk melawan intoleran (Studi teks, konteks, dan kontekstualisasi terhadap Q.S. Al-Baqarah ayat 143). Jurnal Ilmiah Mahasiswa Raushan Fikr, 6(2), 193–207. https://doi.org/10.24090/jimrf.v6i2.2741
Sabirin, A., Aryaputera Budi, A., Duta Adhiyaksa, F., Putri Aurelya, B., Ridwan, S., Ramadhan Lesmana, J., & Destiro Alifta, F. (2022). Green economy as a law for the economic recovery post covid-19 amidst the increasing cross-border e-commerce in indonesia. KnE Social Sciences, 25–42. https://doi.org/10.18502/kss.v7i15.12072
Saha, D. (2020). Food processing: Understanding common threads. In Economics of the Food Processing Industry (pp. 13–52). Springer Singapore. https://doi.org/10.1007/978-981-13-8554-4_2
Saha, N. C., & Garg, M. (2022). Packaging techniques for processed food products (pp. 193–225). https://doi.org/10.1007/978-981-16-4233-3_6
Saputra, A. (2021, April 15). Produksi dodol Betawi meroket jelang lebaran. DetikFinance. https://finance.detik.com/foto-bisnis/d-5546956/produksi-dodol-betawi-meroket-jelang-lebaran
Sartono, S., Hermawan, I., Amid, J., Suwondo, A., & Putri, D. N. (2023). Developing business start-up to promote job creation: An entrepreneurship perspective in pandemic era. JDM (Jurnal Dinamika Manajemen), 14(1), 31–43. https://journal.unnes.ac.id/nju/index.php/jdm/article/view/38809
Silva, V. L., Sereno, A. M., & do Amaral Sobral, P. J. (2018). Food industry and processing technology: On time to harmonize technology and social drivers. Food Engineering Reviews, 10(1), 1–13. https://doi.org/10.1007/s12393-017-9164-8
Solehudin, R. H. (2022). Optimization of business strategies for residential properties. KnE Social Sciences, 7(12). https://doi.org/10.18502/kss.v7i12.11521
Solehudin, R. H., Khuluqo, I. El, Budiarti, E., Salman, I., Sulhi, S., & Ma'rifataini, L. (2023). Building an entrepreneurship mindset through social science entering the society 5.0 era (critical review entrepreneurship urgency at Sps Uhamka Jakarta). Journal of Namibian Studies - History Politics Culture, 33, 6–7. https://namibian-studies.com/index.php/JNS/article/view/2307
Strand, J., & Toman, M. (2010). "Green stimulus," economic recovery, and long-term sustainable development. The World Bank. https://doi.org/10.1596/1813-9450-5163
Sugiyono, S. (2014). Metode penelitian pendidikan : Pendekatan kuantitatif, kualitatif, dan R&D. Alfabeta. https://doi.org/979-8433-64-0
Sunarya, P. A., Sudaryono, & Saefullah, A. (2011). Kewirausahaan. CV Andi Offset. https://books.google.co.id/books?id=C5pyDwAAQBAJ&printsec=frontcover&hl=id&source=gbs_ge_summary_r&cad=0#v=onepage&q&f=false
Suswandari, S., & Nadjamuddin, L. (2019). Educational values of social study on betawi art of lenong. Journal of Advanced Research in Dynamical and Control Systems, 11(8 Special Issue), 1621–1631.
Tuffs, R., Larosse, J., & Corpakis, D. (2020). Post-Covid-19 recovery policies: Place-based and sustainable strategies. Symphonya. Emerging Issues in Management, 2, 55–62. https://doi.org/10.4468/2020.2.06tuffs.larosse.corpakis
Tulus, T., Ahmad, A. A., & Suharno, S. (2019). Measuring the effectiveness of inflation control on the Eid Al Fitr religious day in Tegal City. International Conference on Rural Development and Enterpreneurship 2019 : Enhancing Small Busniness and Rural Development Toward Industrial Revolution 4.0, 5(1), 328–338. http://www.jp.feb.unsoed.ac.id/index.php/Icore/article/view/1504
Wahyuningtias, D., Lestari, N. S., & Levyta, F. (2018). Strategi pemasaran dodol Betawi Hb.Toha hb.Toha di Jakarta. Jurnal Hospitality Dan Pariwisata, 4(1), 32–48. https://doi.org/http://dx.doi.org/10.30813/jhp.v4i1.1332
Wibisono, G. (2014, November 27). Dodol betawi tembus pasar ekspor. ANTARA. https://www.antaranews.com/berita/463733/dodol-betawi-tembus-pasar-ekspor
Wu, B., Gao, B., Xu, W., Wang, H., Yi, Y., & R, P. (2022). Sustainable food smart manufacturing technology. Information Processing & Management, 59(1), 102754. https://doi.org/10.1016/j.ipm.2021.102754
Wulandari, N., Gunawan, R., & Bandarsyah, D. (2019). Keberadaan komunitas masyarakat Adat Karuhun Urang (AKUR) dalam pelestarian budaya Sunda Wiwitan: Studi kasus di Cigugur, Kuningan. Chronologia, 1(2), 84–104. https://doi.org/10.22236/jhe.v1i2.4720
Xia, Y. (2023). The 4Ps of marketing and applications in various brands. Journal of Education, Humanities and Social Sciences, 16, 165–170. https://doi.org/10.54097/ehss.v16i.9601
The Authors submitting a manuscript do so on the understanding that if accepted for publication, copyright publishing of the article shall be assigned to Harmoni Sosial: Jurnal Pendidikan IPS
 | Harmoni Sosial: Jurnal Pendidikan IPS by http://journal.uny.ac.id/index.php/hsjpi is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License. |