BELAJAR ONLINE MELALUI AKTIVITAS PENGEMBANGAN WIRAUSAHA KULINER BERBASIS KOMUNITAS ONLINE (Studi Pada Komunitas Online “LE” Media Sosial Facebook)

Nia Oktaviani, - (2018) BELAJAR ONLINE MELALUI AKTIVITAS PENGEMBANGAN WIRAUSAHA KULINER BERBASIS KOMUNITAS ONLINE (Studi Pada Komunitas Online “LE” Media Sosial Facebook). S2 thesis, Universitas Pendidikan Indonesia.

Baca Full Text klik disini
[img] Text
T_PMA_1604806_Title.pdf
Download (236kB)
[img] Text
T_PMA_1604806_Asbtract.pdf
Download (227kB)
[img] Text
T_PMA_1604806_Table_of_content.pdf
Download (161kB)
[img] Text
T_PMA_1604806_Chapter 1.pdf
Download (254kB)
[img] Text
T_PMA_1604806_Chapter 2.pdf
Restricted to Staf Perpustakaan
Download (713kB)
[img] Text
T_PMA_1604806_Chapter 3.pdf
Download (384kB)
[img] Text
T_PMA_1604806_Chapter 4.pdf
Restricted to Staf Perpustakaan
Download (512kB)
[img] Text
T_PMA_1604806_Chapter 5.pdf
Download (157kB)
[img] Text
T_PMA_1604806_Bibliography.pdf
Download (318kB)
[img] Text
T_PMA_1604806_Appendix.pdf
Restricted to Staf Perpustakaan
Download (1MB)
Official URL: http://repository.upi.edu

Abstract

Penelitian dilatarbelakangi oleh minimnya aktivitas pengembangan melalui wirausaha pada komunitas online. Tujuannya untuk mendeskripsikan dan menganalisis belajar online melalui aktivitas pengembangan wirausaha kuliner berbasis komunitas online LangsungEnak (LE). Kerangka konsep yang digunakan antara Pembelajaran Online, Model Blended Learning, Pendekatan Experiential Learning, Kewirausahaan, Komunitas Online dan Pendidikan Masyarakat. Penelitian ini menggunakan pendekatan kualitatif dengan desain Netnografi. Teknik pengumpulan data menggunakan teknik wawancara, observasi, dan studi dokumentasi dengan melibatkan sebelas partisipan. Analisis data dilakukan dengan melakukan analisis emik secara triangulasi sumber dan analisis etik (interpretasi). Hasil penelitian menunjukkan bahwa: (1) Desain komunitas dalam aktivitas pengembangan wirausaha kuliner menggunakan desain pengembangan jaringan, (2) Aktivitas belajar dalam komunitas online LE bertumpu pada dua proses aktivitas belajar yaitu aktivitas online dan offline sebagai bentuk model pembelajaran Blended Learning, (3) Aktivitas wirausaha kuliner anggota Komunitas, berkembang dengan baik karena adanya inspirasi, motivasi serta tambahan pengetahuan, pengalaman serta keterampilan, (4) Hasil yang dicapai dari aktivitas pengembangan wirausaha kuliner berbasis komunitas online terbagi dalam dua bagian, yaitu hasil individu dan hasil kolektif. Dengan demikian, ditemukan proses aktivitas pembelajaran yang melibatkan media sosial sebagai sumber pembelajaran, sehingga mendorong individu agar memiliki keterampilan di bidang wirausaha kuliner. Selain itu, didapati adanya proses pembentukan ekosistem wirausaha yang bertumpu pada pengembangan kewirausahaan yang didukung oleh: (1) Penguatan ekosistem kewirausahaan melalui peningkatan kapasitas dan pengembangan kelembagaan, (2) Perluasan kemampuan wirausaha untuk memaksimalkan potensinya dengan berorientasi pada pertumbuhan (growth oriented), (3) Peningkatan daya tahan wirausaha melalui inovasi dan kreativitas untuk memperoleh keunggulan daya saing dan keberlanjutan usaha;---This study was motivated by the lack of entrepreneurial development activities in the online community. The aim is to describe and analyze the development activities of culinary entrepreneurs based on the LangsungEnak (LE) online community. The conceptual framework used included Online Learning, Blended Learning Model, Experiential Learning Approach, Entrepreneurship, Online Community and Community Education. This study uses a qualitative approach to Netnographic designs. Data collection techniques used interview, observation, and documentation study techniques involving eleven participants. Data analysis was carried out by conducting emical analysis in source triangulation and ethical analysis (interpretation). The results showed that: (1) Community designs in culinary entrepreneurship development activities using network development designs, (2) Learning activities in the online LE community rested on two learning activity processes, namely online and offline activities as a form of Blended Learning model, (3) Culinary entrepreneurial activities of members of the Community are well developed due to inspiration, motivation and additional knowledge, experience and skills, (4) The results achieved from online community-based culinary entrepreneurship development activities are divided into two parts, namely individual results and collective results. Thus, the process of learning activities is found which involves social media as a source of learning, thus to encourage individuals having skills in the field of culinary entrepreneurship. In addition, it was found that there was a process of forming entrepreneurial ecosystems that was based on entrepreneurship development supported by: (1) Strengthening entrepreneurial ecosystems through capacity building and institutional development, (2) Expanding entrepreneurial capabilities to maximize their growth-oriented potential, (3) Increasing entrepreneurial resilience through innovation and creativity to gain competitive advantage and business sustainability.

Item Type: Thesis (S2)
Additional Information: No. Panggil : T PMA NIA b-2018; Nama Pembimbing : I. Oong Komar II. Asep Saepudin; NIM : 1604806;
Uncontrolled Keywords: Belajar Online, Media Sosial, Komunitas Online, Wirausaha,Online Learning, Social Media, Online Community, Entrepreneurship.
Subjects: L Education > L Education (General)
Divisions: Fakultas Ilmu Pendidikan > Pendidikan Masyarakat-S1
Depositing User: Ryan Taufiq Qurrohman
Date Deposited: 10 Feb 2020 02:34
Last Modified: 10 Feb 2020 02:34
URI: http://repository.upi.edu/id/eprint/46360

Actions (login required)

View Item View Item