THE CHALLENGE OF GENERATIONAL SUCCESSION IN THE TRADITIONAL FOOD FAMILY BUSINESS: A CASE STUDY OF KNOWLEDGE TRANSFER AT KERIPIK KACA SADULUR

Abstract

This study analyzes the factors influencing the success of succession and tacit knowledge transfer in the traditional family business Keripik Kaca Sadulur in Tasikmalaya. A qualitative approach with a case study design was employed. The research subjects consisted of five individuals: the founder and successor family members actively involved in production and business management. Their varied ages and genders reflected cross-generational roles in sustaining the business. Data were collected through in-depth interviews, direct observation of the production process, and internal company documentation. Data analysis followed Miles and Huberman’s interactive model, including data reduction, data display, and conclusion drawing. Triangulation was applied to enhance the reliability and validity of the findings.The results indicate that effective tacit knowledge transfer, strong emotional communication between generations, and adaptive capacity toward innovation are key factors supporting successful succession. Knowledge transfer through hands-on practice enables successors to internalize the founder’s values, skills, and work philosophy. Maintaining a balance between preserving traditional practices and adopting modern innovations strengthens business resilience. Theoretically, this study contributes to the application of the SECI model and family systems theory in the context of traditional food SMEs in Indonesia. Practically, it recommends formal mentoring systems, digitization of knowledge documentation, and adaptive marketing strategies to enhance the long-term sustainability of family-owned traditional enterprises.