Culinary Startups and Agroproduct Quality: Strengthening Food Security in East Java
Abstract
This study investigates the crucial issue of food security during the COVID-19 pandemic by examining the quality management practices of culinary startups in East Java Province, Indonesia. The primary objectives of this research are to evaluate the existing quality governance within these startups, identify challenges brought about by the pandemic, and recommend improvements. Employing a combined descriptive approach, the data were gathered from twenty-three selected culinary startups through interviews, observations, and questionnaires. The statistical validity of the sample was assessed using tests such as the Kaiser-Meyer-Olkin measure, measurement system analysis, and Bartlett’s test. Using a Likert scale, this study comprehensively examines six critical quality governance indicators: quality standards, assessment, control, reporting, management, and improvement, all of which are integral to food security. The findings underscore the potential of culinary startups, including those specializing in agro-products, to significantly enhance food security by improving these governance practices. Prioritizing these practices is recommended to ensure a resilient and dependable food supply chain amidst the COVID-19 pandemic. This research offers valuable insights into enhancing quality management within culinary startups, highlighting their innovative potential to strengthen food security during challenging times.
Keywords: food security; culinary startups; quality management; agro-products
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