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All Journal AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment)
Putri, Aisyah Shakira
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Agriculture, Biological Sciences & Forestry Earth & Planetary Sciences Education Energy Environmental Science

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Beyond Soft Power: A Critical Review of Inequality, Authenticity, and Sustainability in Food Diplomacy Nazir, Novizar; Putri, Annisyia Zarina; Putri, Aisyah Shakira; Hariry, Amelia
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 9 No. 3 (2025)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29165/ajarcde.v9i3.856

Abstract

Food diplomacy has increasingly attracted scholarly attention as a potent form of soft power used to shape national images and influence foreign publics. However, while much of the existing literature celebrates food diplomacy as an effective and benign instrument of cultural exchange, fewer studies critically interrogate its limitations, power dynamics, and long-term implications. This critical literature review evaluates key academic contributions by examining dominant theoretical perspectives, assessing empirical case studies, and identifying significant conceptual gaps. Moving beyond the standard narrative of "winning hearts and minds" , this paper argues that food diplomacy functions as a site of political contestation where authenticity is constructed and regulated for state interests. The review identifies critical tensions, including the commodification of culinary heritage, the marginalization of local producers in favor of elite actors, and the conflict between export-oriented diplomacy and domestic food security. Furthermore, it highlights the lack of robust empirical evidence linking gastrodiplomacy to measurable diplomatic outcomes and questions the superficial use of sustainability narratives. The paper concludes by proposing a future research agenda that integrates political economy, ethics, and rigorous impact evaluation to provide a more holistic understanding of food’s role in international relations. Contribution to Sustainable Development Goals (SDGs):SDG 2: Zero HungerSDG 10: Reduced InequalitiesSDG 12: Responsible Consumption and Production.SDG 17: Partnerships for the Goals
Static Retort Thermal Processing for Shelf-Life Extension of Traditional Rendang: Preliminary Study of Quality Attributes and Consumer Acceptance Nazir, Novizar; Azima, Fauzan; Yasman, Rendri; Azmi, Aida Firdaus Nurul; Putri, Aisyah Shakira
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 10 No. 1 (2026)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29165/ajarcde.v10i1.939

Abstract

Rendang, a traditional Indonesian meat dish with significant cultural and economic value, faces distribution challenges due to its short shelf life. This study evaluated static retort thermal processing to improve rendang’s physicochemical properties, microbiological safety, and consumer acceptance. Rendang samples were sterilized at 125 °C for 0, 5, 10, 15, and 20 minutes, then analyzed for composition, Total Plate Count (TPC), and sensory properties. Sterilization affected product composition, with moisture, ash, and protein showing biphasic trends, while fat content increased steadily with increasing processing time. Microbiological analysis showed that TPC dropped from 70 CFU/g in untreated samples to 15 CFU/g or below-detectable levels (<10 CFU/g) after retort processing, confirming effective sterilization. Sensory evaluation found that all treatments maintained acceptable colour, aroma, and flavour. Consumer acceptance was high for up to six months of storage, but declined for longer shelf lives, suggesting psychological factors may influence acceptability. Overall, static retort processing at 125 °C for 10–15 minutes offers an optimal balance of safety and quality, making it suitable for extending rendang’s shelf life. Contribution of This Research to the Sustainable Development Goals (SDGs)SDG 2 – Zero Hunger.SDG 3 – Good Health and Well-being.SDG 9 – Industry, Innovation, and Infrastructure.SDG 12 – Responsible Consumption and Production.
Co-Authors Azmi, Aida Firdaus Nurul Fauzan Azima Hariry, Amelia Novizar Nazir Putri, Annisyia Zarina Yasman, Rendri