Faktor-faktor Penentu Keunggulan Daya Saing UMKM Makanan dan Minuman di Jakarta Barat
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Abstract
The purpose of this research is to investigate the effect of knowledge management, information technology, process innovation, product innovation, and employee involvement on competitive advantage in food and beverage SMEs in West Jakarta. The design in this research is causal-comparative non-experimental research. The sample was selected using an accidental sampling method amounted to 100 respondents in West Jakarta. Data analysis in this research used the Partial Least Square (PLS) analysis method using SmartPLS 3.3.3 software. The results of this research indicate that knowledge management, information technology, process innovation, product innovation, and employee involvement have a positive and significant impact on competitive advantage.
Tujuan penelitian ini adalah untuk mengetahui pengaruh manajemen pengetahuan, teknologi informasi, inovasi proses, inovasi produk, dan keterlibatan karyawan terhadap keunggulan daya saing pada UMKM makanan dan minuman di Jakarta Barat. Desain pada penelitian ini merupakan penelitian non-eksperimen kausal komparatif. Sampel dipilih menggunakan metode sampling aksidental berjumlah 100 responden di Jakarta Barat. Analisis data pada penelitian ini menggunakan metode analisis Partial Least Square (PLS) dengan menggunakan software SmartPLS 3.3.3. Hasil penelitian ini menunjukkan bahwa manajemen pengetahuan, teknologi informasi, inovasi proses, inovasi produk, keterlibatan karyawan berpengaruh secara positif dan signifikan terhadap keunggulan daya saing.
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