Literature Review: Pengaruh Inovasi Produk terhadap Daya Saing UMKM: Studi Kasus pada Mochi Bagja Sukabumi

Abstract

Using Mochi Bagja Sukabumi as a case study, this literature review attempts to compile and critically evaluate various studies on the impact of product innovation on the competitiveness of MSMEs. Product innovation is seen as a primary principle for MSMEs to maintain and improve their competitiveness in facing dynamic markets and intense competition. Primary data sources include scientific journals, conference proceedings, and other related publications that discuss product innovation, MSME competitiveness, and case studies in the food sector or similar MSMEs. The specific objectives of this study are to identify general patterns of product innovation that have proven effective in MSMEs and how these innovations can be applied and reflected in the success of Mochi Bagja Sukabumi. A systematic literature review is the research method used in this study. After the articles were selected based on the pre-determined inclusion and exclusion criteria, a qualitative analysis was conducted to determine important themes, recurring findings, and areas requiring further investigation. The results of this literature analysis indicate that increasing the competitiveness of MSMEs is consistently related to product innovation, including new product creation, flavor differentiation, quality improvement, and packaging design. According to the currently published literature, the success of Mochi Bagja Sukabumi is largely attributed to their capacity to offer a variety of distinctive mochi types and adapt to their clients’ preferences. Through these findings, Mochi Bagja was able to build a solid brand identity, expand its market share, and establish a lasting competitive advantage in the snack market