MEMBANGUN KEUNGGULAN BERSAING MELALUI ALIANSI STRATEGIS DAN INOVASI PRODUK SEHINGGA MENINGKATKAN KINERJA PERUSAHAAN : STUDI PADA UMKM MAKANAN DAN MINUMAN DI KOTA SEMARANG

Anisa Herianti, Amie Kusumawardhani

Abstract


Penelitian ini meneliti tentang pengaruh aliansi strategis dan inovasi produk terhadap keunggulan bersaing sehingga meningkatkan kinerja perusahaan dengan studi pada UMKM makanan dan minuman di Kota Semarang. UMKM makanan dan minuman mengalami per-saingan yang meningkat selama pandemi covid-19. UMKM diharuskan memiliki keunggulan bersaing sehingga dapat bertahan di kondisi yang tidak baik. Penelitian ini bertujuan untuk menganaliis mengenai pengaruh aliansi strategis terhadap keunggulan bersaing dan kinerja bisnis pada UMKM makanan dan minuman di Kota Semarang, untuk menganalisis inovasi produk terhadap keunggulan bersaing dan kinerja bisnis pada UMKM makanan dan minuman di Kota Semarang. Populasi pada pada penelitian ini adalah UMKM makanan dan minuman di Kota Semarang yang melakukan aliansi strategis untuk perusahaannya. Dalam pengambilan sampel digunakan teknik purposive sampling dan diperoleh sebanyak 130 UMKM makanan dan minuman di Kota Semarang. Analisis data pada penelitian ini menggunakan teknik SEM dengan bantuan software AMOS 24. Hasil penelitian ini menunjukkan bahwa aliansi strategis berpengaruh positif dan signifikan terhadap keunggulan bersaing dan kinerja perusahaan. Inovasi produk berpengaruh positif dan signifikan terhadap keunggulan bersaing dan kinerja perusahaan. Keunggulan Bersaing dapat menjadi variabel intervening antara pengaruh aliansi strategis terhadap kinerja perusahaan, inovasi produk terhadap kinerja perusahaan.
Kata Kunci : Aliansi Strategis, Inovasi Produk, Keunggulan Bersaing, Kinerja Perusahaan

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