Literature Review: Traditional Indonesian Cakes as a Medium of Cultural Diplomacy
(1) Universitas Negeri Surabaya
(2) Universitas Negeri Surabaya
(*) Corresponding Author
Abstract
Food is widely recognized as a universal medium of communication that transcends linguistic and geographical boundaries. Within this context, culinary diplomacy emerges as an important strategy, where food embodies identity, history, and values. Indonesian traditional cakes (kue tradisional), such as Bika Ambon, Klepon, and Kue Clorot, carry cultural narratives that integrate heritage, symbolism, and local wisdom. Yet, their role in international cultural diplomacy has received limited attention. This study explores the potential of Indonesian traditional cakes as cultural ambassadors that reinforce the nation’s global presence. It addresses three central questions: (1) What symbolic meanings are embedded in traditional cakes? (2) How are these culinary traditions represented in practices of cultural diplomacy such as festivals and intercultural exchanges? (3) What challenges and opportunities arise in positioning them within Indonesia’s soft power framework? Applying a qualitative descriptive approach through literature review, cultural analysis, and case studies of culinary events, the study reveals that traditional cakes provide more than sensory enjoyment; they convey values of togetherness, hospitality, and cultural resilience. As accessible cultural symbols, they foster deeper connections and cross-cultural understanding. The paper concludes that Indonesian traditional cakes hold strong potential as instruments of cultural diplomacy, and their strategic promotion internationally can enhance Indonesia’s cultural image while nurturing intercultural harmony.
Keywords
References
Abhiyoga, N. (2021). Padjadjaran Journal of International Relations ( PADJIR ) Strategi Gastrodiplomasi Tempe oleh Diaspora Indonesia di Amerika Serikat. Padjadjaran Journal of International Relations ( PADJIR ), 3(2), 1–10. https://doi.org/10.24198/padjir.v3i2.31172.31172
Adawiyah, R., & Rais, S. (2023). Gastrodiplomasi Sebagai Strategi Dalam Memperkenalkan Kuliner Indonesia Di Hungaria. Jurnal Ilmiah Hospitality, 9(9), 175–185. https://doi.org/ 10.47492/jih.v12i2.2981
Andriyanti, A., & Setiawan, B. (2024). Upaya Pelestarian dan Pengembangan Kue Tradisional Betawi. Jurnal Pariwisata Dan Perhotelan, 1, 1–14.
Aryand, A. D., Mardiawan, O., & Nurdiyanto, F. (2020). Proses Adaptasi Kaum Muda yang Bermigrasi ke Kota Yogyakarta dan Bandung. 25, 215–228. https://doi.org/10.20885/psikologika.vol25.iss2.art4
Basthomi, I., & Siti Nur Laili Rahmawati. (2022). Urun Daya Masyarakat Dalam Reaktualisasi Kipo Sebagai Jajanan Khas Kotagede Yogyakarta. Aplikasia: Jurnal Aplikasi Ilmu-Ilmu Agama, 22(1), 37–48. https://doi.org/10.14421/aplikasia.v22i1.2805
Elsty, K., & Nahdlah, Z. (2020). Penelusuran Sejarah, Filosofi Dan Budaya Makan Kue Geplak Khas Betawi. Jurnal Pariwisata Pesona, 5(2), 69–75. https://doi.org/10.26905/jpp.v5i1.4745
Febriandhany, A., Naufal, K. D. A., & Fatima, A. J. (2025). Gastrodiplomasi Indonesia di Belanda Melalui Program “Indonesia Spice Up the World.” JSIM: Jurnal Ilmu Sosial Dan Pendidikan, 5(6), 1464–1469. http://doi.org/10.36418/syntax-imperatif.v5i6.594
Ghafiqi, A. F. Al. (2023). Gastrodiplomasi: Strategi Indonesia Dalam Membangun Nation Branding Di Kancah Internasional. Jurnal Hubungan Internasional, 9, 140–152.
Harsana, M., & Triwidayai, M. (2020). Kata Kunci:Wisata Kuliner, Makanan Tradisional 1 2. 15(1).
Iskandar, J. S., & Kristianto, R. P. (2023). Pengenalan dan Klasifikasi Ragam Kue Indonesia menggunakan Arsitektur ResNet50V2 pada Convolutional Neural Network ( CNN ). Prosiding Seminar Nasional AMIKOM Surakarta, 1(November), 81–92. https://ojs.amikomsolo.ac.id/index.php/semnasa/article/view/53
Junia, M., Claresya, C. F., Firmansyah, M., Gita, L., Girsang, P., Hasibuan, A., Esvika, D., Husna, A., Zahwa, S., & Nur, F. A. (2025). Filosofi Nilai Budaya Tradisional : Melalui Makanan yang Sedap yaitu Bolu Kemojo sebagai Ikon Khas Masyarakat Melayu Riau. Jurnal Pengabdian Masyarakat Dan Riset Pendidikan, 4(1), 2166–2172. https://doi.org/https://doi.org/10.31004/jerkin.v4i1.1873
Kim, J., Jang, J., Kim, B., & Lee, K. H. (2022). Effect of the Precede-Proceed model on health programs: a systematic review and meta-analysis. Systematic Reviews, 11(1), 1–12. https://doi.org/10.1186/s13643-022-02092-2
Ningrum, A. T. P., Dalimunthe, A. A., & Khoirala, A. C. (2024). The Relevance Of Simalungun Dayok Nabinatur Specialties In Cross-Cultural Learning. Jurnal Intelek Insan Cendekia, 1, 501–510.
Ramadhan, F., & Dermawan, W. (2019). Budaya Kuliner sebagai Soft Power : Studi Perbandingan Thailand dan Republik Korea. 6(2), 137–153.
Sophiana Widiastutie. (2021). Diplomasi Ekonomi Dalam Mendukung Penguatan Ekonomi Digital Indonesia Studi Kasus: Gastrodiplomasi Dalam Program Indonesia Spice Up The World. Jurnal Education and Development, 9(4), 677–680.
Tyas Untari, D., Nidaul Khasanah, F., Sandha Perdhana, T., Sukreni, T., & Satria, B. (2025). Gastrodiplomasi: Menilik Peran Makanan dalam Memperkuat Hubungan Antarbangsa. Jurnal Komunikasi Dan Ilmu Sosial, 2(4), 180–185. https://doi.org/10.38035/jkis.v2i4.1524
Wibowo, R. A., Ichdah, M., & Hayau, A. (2024). Kuliner Tradisional Nusantara Sebagai Bentuk Adaptasi Budaya pada Channel Youtube Shanty di China. Jurnal Teknik Informatika, Sains Dan Ilmu Komunikasi, 2(4), 23–36. https://doi.org/https://doi.org/10.59841/saber.v2i4.1660
Wulandari, A. (2024). Makna Filosofis Iwel-iwel dalam Selamatan Bayi di Jawa: Kajian Linguistik Antropologis. Sasdaya: Gadjah Mada Journal of Humanities, 8(1), 53–78. https://doi.org/10.22146/sasdaya.12353
Yayusman, M. S., & Mulyasari, P. N. (2024). Indonesia’s Spice-Based Gastrodiplomacy: Australia and Africa continents as the potential markets. Journal of ASEAN Studies, 12(1), 51–77. https://doi.org/10.21512/jas.v12i1.8004
DOI: 10.24036/jptbt.v7i1.27083
Article Metrics
Abstract View : 96 times; PDF : 28 times
Refbacks
- There are currently no refbacks.
Copyright (c) 2026 FEBRIANI LUKITASARI
This work is licensed under a Creative Commons Attribution 4.0 International License.
2.jpg)
