Strategies for optimizing traditional food products to improve Halal industry competitiveness and food sustainability

Abstract

Business opportunities in the traditional food sector in Indonesia are categorized as very profitable opportunities. Public interest in traditional cuisine is very high. Indonesia, with its large Muslim population, has great potential as a key player in the development of the halal industry. Indonesia accounts for around 11,7% of the total Muslim population in the world, with the Muslim population reaching around 242,7 million by 2024. This figure is equivalent to about 87% of Indonesia's total population. In addition, Indonesia ranks 2nd in the category of halal food producers, indicating that the market potential is still very large to be utilized. This research is a literature study that uses secondary data from scientific articles and other relevant documents using SWOT and PESTEL methods. The optimization of traditional food products is important to improving Indonesia's halal industry's competitiveness. With the application of modern technology and innovative strategies, traditional food products can be transformed into products that not only meet halal standards but also support food sustainability. This is in line with global efforts to achieve the Sustainable Development Goals (SDGs), particularly food security and responsible production. Thus, optimizing traditional food products not only supports national economic growth but also strengthens Indonesia's position as a major player in the global halal industry.