Adaptation strategies for traditional Minangkabau Rendang preparation among the diaspora amid raw Material constraints

Abstract

Rendang is a typical Minangkabau dish that currently plays an important role in Indonesia's cultural diplomacy and gastrodiplomacy on the international stage. However, most previous studies have primarily focused on macro-government policies or static cultural symbolic meanings. This study aims to analyze the micro-practical strategies employed by Indonesian culinary entrepreneurs and the diaspora abroad, particularly regarding recipe adaptation, raw material supply management, digital media utilization, and their impact on nation branding. The research method applied is the historical method using a literature study and document analysis approach, which encompasses four
stages: heuristics, data verification, interpretation, and historiography. The results indicate that the diaspora adapts recipes by adjusting spiciness levels and gravy texture (kalio) to suit local market preferences without compromising authentic flavors. To overcome supply constraints and the high cost of fresh beef as the primary raw material, business actors utilize local beef in their host countries while combining it with instant processed spices from Indonesia, which are efficiently marketed through digital platforms. The success of these independent, community-based (bottom-up) actions has proven effective in reinforcing the government's official diplomacy programs, such as Indonesia Spice Up The World, and strengthening Indonesia's nation branding globally. This study concludes that the active role of the diaspora as non-state actors serves as a primary key to maintaining the sustainability and competitiveness of traditional cuisine in the era of globalization.