ENTREPRENEURIAL SPIRIT ON ENTREPRENEURIAL INTENTION OF INDONESIAN TRADITIONAL FOOD (CASE STUDY ON STUDENTS AND ALUMNI OF CIPUTRA UNIVERSITY TOURISM-CULINARY BUSINESS STUDY PROGRAM)

Gladys Rebecca, J. E. Sutanto, Michael Ricky Sondak

Abstract

The purpose of this study is to find out how the role of entrepreneurial spirit on entrepreneurial intention of Indonesian traditional food in students and alumni of Tourism-Culinary Busieness study program. The informants in this study are students, alumni, and an expert. This research uses qualitative methods. Data collection were carried out by initial survey, and followed by interviews to depeen the application of entrepreneurial spirit in traditional food business. Based on the results of the interview, it was concluded that entrepreneurial intention must go hand in hand with entrepreneurial spirit so that one's entrepreneurial activities can be run. The characters that must be contained in an entrepreneur include passion character in the form of passion of fighting in business, independent character in the form of the ability to position the business well, marketing character as sesnsitivity in the form of the ability to see and take opportunities by paying attention to customers, creative and innovative character as an effort to differentiate and add business value, calculated risk taker in the form of risky decision making by doing calculations, persistence in the form of perseverance and unyielding spirit when through obstacles, and high ethical standards in the form of ethics in doing business to build a good business image. But in reality the cultivation of characters and interests that should be, a little contrary to the character of today's students as millennials. Millennials have a tendency to want to be fast-paced, instant, and do not want to trouble themselves.

Full Text:

PDF

References

Andriana, A. N. dan Fourqoniah, F. (2020). Pengembangan Jiwa Entrepreneur dalam Meningkatkan Jumlah Wirausaha Muda. Jurnal Pelayanan Kepada Masyarakat. 2 (1):43-51.

Ardiansari, A., Ahmadi, F., Ridloah, S., dan Widia, S. (2020). Innovation and Commercialization of Indonesia Traditional Food in the Industrial Era 4.0. International Journal of Research Innovation and Entrepreneurship (IJRIE). 1 (1):43-47.

Astuti, E. D. (2019). Kompetensi Lulusan Perguruan Tinggi Vokasi dalam Strategi Mewujudkan Sumber Daya yang Berwawasan Entrepreneur. Jurnal Abiwara. 1(1):1-7.

Badan Pusat Statistik. (2020). Retrivied December 14, from bps.go.id: https://www.bps.go.id/indicator/9/1217/1/proporsi-tenaga-kerja-pada-sektor-industri-manufaktur.html

_________________. (2021). Retrivied January 12 2022, from Bps.go.id: https://www.bps.go.id/indicator/6/674/1/-pengangguran-terbuka-menurut-pendidikan-tertinggi-yang-ditamatkan.html

Bhadange, S., Jadhav, J., dan Raju, S. (2020). Entrepreneurial Spirit in COVID-19 Pandemic. Dogo Rangsang Research Journal. 10 (6):53-59.

Ciputra, Tanan, A., dan Waluyo, A. (2011). Ciputra Quantum Leap 2. Jakarta: PT Elex Media Komputindo.

Detik.com. (2021). Bamsoet Ajak Milenial Terjun ke Bisnis Kuliner, Ini Sebabnya. Retrivied December 14 2021, from finance.detik.com: https://finance.detik.com/berita-ekonomi-bisnis/d-5773561/bamsoet-ajak-milenial-terjun-ke-bisnis-kuliner-ini-sebabnya

Efendi, M. Y., Patriasih, R., dan Setiawati, T. (2018). Minat Intrinsik dan Ekstrinsik Wirausaha Pada Siswa SMK Negeri 9 Bandung. Media Pendidikan, Gizi dan Kuliner. 7 (2):51-56.

Famila, G. C., Reza, dan Astuti, R. F. (2021). Pengaruh Pendidikan Kewirausahaan dan Lingkungan Keluarga Terhadap Minat Berwirausaha Mahasiswa di Kota Samarinda. Jurnal Pendidikan Ekonomi dan Kewirausahaan. 4 (2):88-95.

Garnida, A. (2021). Analisis Spirit Entrepreneur Bisnis Coffee to go dalam Membidik Kaum Millenian di Indonesia. Jurnal Sekretaris dan Administrasi Bisnis. 5 (1):86-92.

Hasriyani, E. (2021). The Behaviour of Millenial Generations to Ward the Interests in Traditional Foods in Kecamatan Ajibata Kabupaten Toba Samosir. Jurnal Akademi Pariwisata Medan. 9 (1):68-79.

Istiatin dan Marwati, F. S. (2021). Sosialisasi Berbagai Peluang Usaha UMKM dan Ekonomi Kreatif di Era New Normal di Dusun Pinggir Desa Telukan Sukoharjo. Jurnal Budimas. 3 (1):129-140.

Kemdikbud. (2021). Retrivied December 14, 2021 from kemdikbud.go.id: https://dikti.kemdikbud.go.id/pengumuman/tawaran-program-kewirausahaan-mahasiswa-indonesia-2021

Koerniawan, S., dan Dewi, L. (2016). Implikasi Penerapan Seven Spirit pada Diri Pebisnis, Terkait Keberlanjutan Bisnis Entrepreneurship. Jurnal Entrepreneur dan Entrepreneurship. 5 (1):11-18.

Kompas.com. (2020). Apkulindo: Pada 2021, Makanan Tradisional Akan Naik Daun. Retrivied December 14 2021, from money.kompas.com: https://money.kompas.com/read/2020/12/16/150000826/apkulindo-pada-2021-makanan-tradisional-akan-naik-daun

Noor, L. S., Derriawan, dan Soebagyo. (2018). Innovasi UMKM Boga Tradisional dalam Mencapai Keunggulan Bersaing. Jurnal Riset Bisnis. 2 (1):70-83.

O, A. M. A, dan O, A. M. A. (2013). Invigorating Entrepreneurial Spirit Among Workforce. International Journal of Management and Sustainability. 2 (5):107-112.

Panturanews.com. (2020). Kurangnya Minat Pada Makanan Tradisional. Retrivied February 26 2022, from panturanews.com: http://panturanews.com/index.php/panturanews/baca/254074/19/01/2020/kurangnya-minat-pada-makanan-tradisional

Septia, A. (2016). Peran Karakter Passion dan Presistent dalam Perkembangan Bisnis Sobaloe. Jurnal Manajemen dan Start-Up Bisnis. 1 (5):617-626.

Shoimah, S. (2019). Pengaruh Self-Efficacy, Lingkungan Keluarga dan Pendidikan Kewirausahaan Terhadap Minat Berwirausaha Mahasiswa Fakultas Ekonomi UNISDA Lamongan. J-MACC: Journal of Management and Accounting. 2 (2):189-203.

Sugiyono. (2013). Metode Penelitian Kuantitatif Kualitatif dan R&D. Bandung: ALFABETA, CV.

Refbacks

  • There are currently no refbacks.