269 Arkus Vol 9 Issue 1 2022 1. Introduction The development of various business fields in Indonesia will have an impact on the tight competition in SMEs, one of which is the culinary field. Competitive advantage is the advantage of a business in presenting the value of a product or service that is superior to competitors' products and provides benefits to customers. Business competitive advantage is defined as the ability to achieve economic profit by earning a profit over its competitors in the same market and industry. 1 This can be realized through the provision of more discounts and benefits at an appropriate price. Based on data from the Indonesian Ministry of Cooperatives and SMEs, there are 163,713 SME actors affected by the Covid-19 pandemic, especially the food and beverage sector. 2 The Ministry of Cooperatives and SMEs has also prepared a number of stimuli for SMEs in an effort to revive the Indonesian economy by presenting quality products, being disciplined, focused, creative, innovative, able to see opportunities, and daring to take risks. Competitive strategy, in general, can be interpreted as a process of building and developing various strategic resources that have the potential to generate a competitive advantage within a company. These advantages have two roles, namely as a tool to Competitive Advantage of SMEs Through Innovation to Reach International Markets Ivan Armawan 1* , Imam Mukhlis 2 , Danardana Murwani 2 1 Faculty of Economy and Business, Universitas Mulia, Balikpapan, Indonesia 2 Faculty of Economy and Business, Universitas Negeri Malang, Malang, Indonesia ARTICLE INFO Keywords: Scoping review Competitive advantage International market Small-medium enterprise Economy *Corresponding author: Ivan Armawan E-mail address: ivan.armawan@universitasmulia.ac.id All authors have reviewed and approved the final version of the manuscript. https://doi.org/10.37275/arkus.v9i1.199 A B S T R A C T This study aims to identify various characteristics related to competitive advantage in SMEs through innovation. This research is a scoping review using PRISMA. The stages in conducting a scoping review that must be carried out are the focus of the review, using the PEO framework (problem, exposure, and outcome), identification of relevant studies, process descriptions, and identification of literature with PRISMA flowcharts, data extraction, and mapping or scoping. The inclusion criteria used in selecting the scoping review study were publication of manuscripts in the last five years (2018-2022), nationally accredited and internationally indexed journals, original articles, and articles in Indonesian or English. The keywords used in the article search were "SME" OR "competitive advantage" OR "innovation" OR "culinary" AND "international market." SME product innovation must continue to be carried out in the face of current market competition to reach the international market, especially MSMEs engaged in traditional food or culinary. SMEs must innovate in products, namely innovation in shape, taste, color, and innovation in packaging. The role of using social media to introduce culinary products in the international market is an effective way to expand the market share of culinary SMEs in the international market. ARKUS Journal Homepage: https://hmpublisher.com/index.php/arkus