Identification of Culinary Industry Cluster Development in Madura

DOI

10.2991/978-94-6463-795-3_12How to use a DOI?

Keywords

Culinary Industry; Cluster; Madura

Abstract

This study aims to identify the potential of creative economy in Madura culinary industry subsector that can be developed as economic potential through cluster. This study uses analysis techniques are: PCA which is used to identify the characteristics of factors in each cluster classification and K-Mean is used to determine the distribution of culinary industry sub-sector business actors in Madura. The results of this study indicate that the Madura culinary industry sub-sector is divided into inactive cluster, active clusters and dynamic clusters. The problems that cause several industries are not included in the dynamic cluster are due to weak spatial identity, the absence of specialist suppliers, the absence of economic/industrial specialization, the absence of labor specialization, still using simple production technology and not being able to innovate products, and not having a network of business partners, resulting in minimal development of market information obtained. If these problems are not resolved, it can have an impact such as not be able to drive competitive advantages. Efficiency has not been created, high transaction costs and social costs. Therefore, the strategy needed to develop the culinary industry that is included in the inactive cluster and the active cluster towards a dynamic cluster can be done by: 1) Mapping the potential of local resources; 2) Building and Developing a network of specialist suppliers; 3) Development of economic/industrial specialization; 4) forming labor specialization; 5) Adoption and mastery of renewable technological developments in production activities and increasing business collaboration networks; 6) Expanding access to information exchange.

Copyright

© 2025 The Author(s)

Open Access

Open Access This chapter is licensed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International License (http://creativecommons.org/licenses/by-nc/4.0/), which permits any noncommercial use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license and indicate if changes were made.

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TY  - CONF
AU  - Titov Chuk’s Mayvani
AU  - Sutikno Sutikno
AU  - Henny Oktaviani
PY  - 2025
DA  - 2025/07/24
TI  - Identification of Culinary Industry Cluster Development in Madura
BT  - Proceedings of the 8th International Conference on Business, Economics, Social Sciences, and Humanities - Economics, Business and Management Track (ICOBEST-EBM 2025)
PB  - Atlantis Press
SP  - 136
EP  - 157
SN  - 2352-5428
UR  - https://doi.org/10.2991/978-94-6463-795-3_12
DO  - 10.2991/978-94-6463-795-3_12
ID  - Mayvani2025
ER  -