A pilot study on the challenges to sustain the authenticity of the Malay heritage food, dodol, in the southern states of Malaysia
This research is a pilot study using qualitative method with phenomenological case study approach. Its objective is to explore the challenges of sustaining dodol among entrepreneurs in the southern states of Malaysia. In-depth, face-to-face semi-structured interviews were conducted on three informan...
| Main Authors: | , , , |
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| Format: | Article |
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Human Resource Management Academic Research Society
2023
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| Online Access: | http://psasir.upm.edu.my/id/eprint/106632/ |
| _version_ | 1848864794706182144 |
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| author | Ismail, Norsyahidah Ab. Karim, Muhammad Shahrim Ishak, Farah Adibah Che Arshad, Mohd Mursyid |
| author_facet | Ismail, Norsyahidah Ab. Karim, Muhammad Shahrim Ishak, Farah Adibah Che Arshad, Mohd Mursyid |
| author_sort | Ismail, Norsyahidah |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | This research is a pilot study using qualitative method with phenomenological case study approach. Its objective is to explore the challenges of sustaining dodol among entrepreneurs in the southern states of Malaysia. In-depth, face-to-face semi-structured interviews were conducted on three informants who are also dodol entrepreneurs. There are two research questions in this study. The first research question is “How do the entrepreneurs preserve dodol?” in which three subthemes have emerged i.e., (i) maintaining the use of natural ingredients of dodol, (ii) using traditional tips or petua in the process of making dodol and (iii) maintaining traditional skills in the process of making dodol. The second research question is “What are the challenges faced by their businesses to sustain dodol?” in which four themes have emerged i.e., (i) the preservation of dodol’s authentic taste, (ii) the financial challenges in maintaining the business, (iii) the lack of quality ingredients and sources to produce dodol and (iv) the lack of workforce in the process of cooking dodol. The findings of this pilot study revealed the current challenges to sustain dodol business and to preserve dodol as a Malay traditional or heritage food. |
| first_indexed | 2025-11-15T13:54:29Z |
| format | Article |
| id | upm-106632 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| last_indexed | 2025-11-15T13:54:29Z |
| publishDate | 2023 |
| publisher | Human Resource Management Academic Research Society |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-1066322024-09-26T07:14:58Z http://psasir.upm.edu.my/id/eprint/106632/ A pilot study on the challenges to sustain the authenticity of the Malay heritage food, dodol, in the southern states of Malaysia Ismail, Norsyahidah Ab. Karim, Muhammad Shahrim Ishak, Farah Adibah Che Arshad, Mohd Mursyid This research is a pilot study using qualitative method with phenomenological case study approach. Its objective is to explore the challenges of sustaining dodol among entrepreneurs in the southern states of Malaysia. In-depth, face-to-face semi-structured interviews were conducted on three informants who are also dodol entrepreneurs. There are two research questions in this study. The first research question is “How do the entrepreneurs preserve dodol?” in which three subthemes have emerged i.e., (i) maintaining the use of natural ingredients of dodol, (ii) using traditional tips or petua in the process of making dodol and (iii) maintaining traditional skills in the process of making dodol. The second research question is “What are the challenges faced by their businesses to sustain dodol?” in which four themes have emerged i.e., (i) the preservation of dodol’s authentic taste, (ii) the financial challenges in maintaining the business, (iii) the lack of quality ingredients and sources to produce dodol and (iv) the lack of workforce in the process of cooking dodol. The findings of this pilot study revealed the current challenges to sustain dodol business and to preserve dodol as a Malay traditional or heritage food. Human Resource Management Academic Research Society 2023-02-11 Article PeerReviewed Ismail, Norsyahidah and Ab. Karim, Muhammad Shahrim and Ishak, Farah Adibah Che and Arshad, Mohd Mursyid (2023) A pilot study on the challenges to sustain the authenticity of the Malay heritage food, dodol, in the southern states of Malaysia. International Journal of Academic Research in Business and Social Sciences, 13 (2). 403 - 416. ISSN 2222-6990 https://hrmars.com/index.php/IJARBSS/article/view/16367/A-Pilot-Study-on-the-Challenges-to-Sustain-the-Authenticity-of-the-Malay-Heritage-Food-Dodol-in-the-Southern-States-of-Malaysia 10.6007/ijarbss/v13-i2/16367 |
| spellingShingle | Ismail, Norsyahidah Ab. Karim, Muhammad Shahrim Ishak, Farah Adibah Che Arshad, Mohd Mursyid A pilot study on the challenges to sustain the authenticity of the Malay heritage food, dodol, in the southern states of Malaysia |
| title | A pilot study on the challenges to sustain the authenticity of the Malay heritage food, dodol, in the southern states of Malaysia |
| title_full | A pilot study on the challenges to sustain the authenticity of the Malay heritage food, dodol, in the southern states of Malaysia |
| title_fullStr | A pilot study on the challenges to sustain the authenticity of the Malay heritage food, dodol, in the southern states of Malaysia |
| title_full_unstemmed | A pilot study on the challenges to sustain the authenticity of the Malay heritage food, dodol, in the southern states of Malaysia |
| title_short | A pilot study on the challenges to sustain the authenticity of the Malay heritage food, dodol, in the southern states of Malaysia |
| title_sort | pilot study on the challenges to sustain the authenticity of the malay heritage food, dodol, in the southern states of malaysia |
| url | http://psasir.upm.edu.my/id/eprint/106632/ http://psasir.upm.edu.my/id/eprint/106632/ http://psasir.upm.edu.my/id/eprint/106632/ |