Kontribusi Inovasi dan Sertifikasi Produk dalam Penguatan Daya Saing Ekspor Dimsum Frozen Indonesia

Abstract

In the era of globalization, export competitiveness has become a key factor for Indonesia’s success in entering the international market. Frozen dimsum, as one of Indonesia’s processed food products, holds great potential to become a leading export commodity. This study aims to analyze the role of product innovation and certification in enhancing the export competitiveness of Indonesian frozen dimsum. The research method used is a literature review, examining various relevant scientific sources. The findings show that innovation plays an important role in creating added value through the development of unique local flavors, attractive packaging design, and the application of efficient and hygienic processing technology. Meanwhile, product certifications such as Halal, HACCP, ISO 22000, and BPOM are essential in ensuring product safety, quality, and global consumer trust. The combination of innovation and certification forms a strategic synergy that strengthens the position of Indonesian frozen dimsum in international markets. Therefore, implementing continuous innovation and complying with international certification standards are strategic steps to improve the export competitiveness of national processed food products