The Potential of Itiak Lado Hijau by Dapur Bundo N-3 as a Traditional Minangkabau Culinary Specialty

Abstract

This study aims to analyze the potential of Itiak Lado Hijau, produced by Dapur Bundo N-3, as a ready-to-serve traditional Minangkabau dish. The study employed a qualitative descriptive approach through direct interviews, observations, and documentation to explore the production process, marketing strategies, and the economic and cultural impacts of the business. The results demonstrate that Dapur Bundo N-3 has successfully transformed Itiak Lado Hijau into a practical, preservative-free food product while maintaining its authentic flavor profile. The business contributes to the preservation of Minangkabau culinary heritage and supports local economic development through job creation and international market expansion. Leveraging digital marketing strategies and innovative packaging, Itiak Lado Hijau holds significant potential to become a competitive traditional culinary icon in both national and international markets