Faktor-Faktor Yang Mepengaruhi Daya Saing UMKM Kuliner Di Kota Semarang

Muchayatin Muchayatin · Auliya’ Lianita Purwiardhani

7 citations0/0 files storedSerat Acitya

No readable copy stored yet — this record is metadata only.

No open-access location is known for this record yet.

Literature note Cite in a project Citation map

SMEs Development and Digital Marketing Management and Organizational Practices Global Trade and Competitiveness

Abstract

Penelitian ini bertujuan untuk menganalisis faktor-faktor yang mempengaruhi Daya Saing UMKM dengan menggunakan model analisis Regresi untuk mengetahui pengaruh Teknologi Informasi, Sumber Daya Manusia, Modal Usaha dan Kemampuan Inovasi terhadap Daya Saing UMKM Kuliner di Kota Semarang. Penelitian ini dilakukan dengan melakukan survei lapangan melalui penyebaran kuesioner kepada pemilik UMKM Kuliner di Semarang. Populasi penelitian sebanyak 5.282 pelaku UMKM Kuliner, dengan rumus sloven diperoleh sample 98.14 dibulatkan menjadi 100 responden. Sampel penelitian diambil dengan cara proportionate stratified cluster random sampling. Data yang diperoleh dalam penelitian ini menggunakan metode analisis regresi linier berganda. Hasil penelitian ini menunjukkan bahwa variabel teknologi informasi, dan kemampuan inovasi memiliki pengaruh positif dan signifikan terhadap daya saing UMKM Kuliner di Kota Semarang, sedangkan sumber daya manusia dan modal usaha memiliki pengaruh positif namun tidak signifikan terhadap daya saing UMKM Kuliner di Kota Semarang. Kata kunci : Daya Saing UMKM. Teknologi Informasi, Sumber Daya Manusia, Modal Usaha, Kemampuan Inovasi Abstract This research aims to analyze the Competitiveness of MSMEs by using regression analysis models to find out the influence of Information Technology, Human Resources, Business Capital and Innovation Capabilities on the Competitiveness of Culinary MSMEs in Semarang City. This research was conducted by conducting field surveys through the dissemination of questionnaires to culinary MSME owners in Semarang. The research population of 5,282 culinary MSMEs, with the sloven formula obtained a sample of 98.14 rounded to 100 respondents. The study sample was taken by proportional stratified cluster random sampling. The data obtained in this study use multiple linear regression analysis methods. The results of this study show that information technology variables, and innovation capabilities have a positive and significant influence on the competitiveness of Culinary MSMEs in Semarang City, while human resources and business capital have a positive but insignificant influence on the competitiveness of Culinary MSMEs in Semarang City. Keyword: Competitiveness of MSMEs. Information Technology, Human Resources, Business Capital, Innovation Capabilities

Paper brief

Loading…

Cite this work

Citation unavailable for this work.

BibTeX RIS CSL-JSON

No public copy is stored for this record, so only the metadata is cited.

Citations in this library

Citation map →

Stored only when both papers are in the corpus — 7 citations exist upstream.

References

2008METODE PENELITIAN KUANTITATIF 2003Managing creativity and innovation 2011management information system 2009Human Resource Management 2016Ekonomi Pembangunan Syariah 2019Drivers and Outcomes of Business Model Innovation—Micro, Small and Medium-Sized Enterprises Perspective 2014Kewirausahaan (Edisi Revisi)

Explore the map →

Papers that cite the same references — the relational fallback while embeddings are still backfilling.

Imported from OpenAlex (CC0) — nothing here is generated.