DETERMINATION OF COMPETITIVENESS OF LEADING CULINARY PRODUCTS IN MATARAM CITY USING AHP AND DRCR METHODS

This study aims to identify the leading culinary products in Mataram City and to evaluate their competitiveness using the Analytic Hierarchy Process (AHP) and Domestic Resource Cost Ratio (DRCR) methods. Five traditional culinary products—Ayam Taliwang, Sate Rembiga, Salted Egg, Lombok Coffee, and Beef Skin Crackers—were assessed based on five criteria: availability of raw materials, regional uniqueness, market potential, labor, and capital. The AHP results indicate that Ayam Taliwang ranks first with a priority weight of 47%, followed by Sate Rembiga (26%), Lombok Coffee (13%), Salted Egg (8%), and Beef Skin Crackers (6%). Abundant local raw materials, a strong cultural identity, high market demand, and adequate labor availability support Ayam Taliwang's superior position. Furthermore, the DRCR analysis conducted on 11 Ayam Taliwang MSMEs produced an average value of 0.6889, which is below one, indicating strong competitiveness and high economic efficiency. Although most MSMEs show competitive performance, one enterprise remains inefficient due to high non-tradable costs. The integration of AHP and DRCR confirms that Ayam Taliwang is the most competitive culinary product and is feasible for sustainable development. These findings are expected to support policy formulation and improve the competitiveness of culinary MSMEs in Mataram City.