ANALISIS HUMAN CAPITAL, SOCIAL CAPITAL DAN TECHNOLOGICAL CAPITAL TERHADAP KINERJA UMKM DENGAN KAPABILITAS INOVASI SEBAGAI VARIABEL INTERVENING (Studi Kasus : Usaha Kuliner di Kota Bandung)

Sheny Yulianty, - (2020) ANALISIS HUMAN CAPITAL, SOCIAL CAPITAL DAN TECHNOLOGICAL CAPITAL TERHADAP KINERJA UMKM DENGAN KAPABILITAS INOVASI SEBAGAI VARIABEL INTERVENING (Studi Kasus : Usaha Kuliner di Kota Bandung). S2 thesis, Universitas Pendidikan Indonesia.

Abstract

ABSTRAK
Sheny Yulianty (1803118). “ Analisis Human Capital, Social Capital dan
Technological Capital terhadap Kinerja UMKM melalui variabel intervening
(Studi Kasus : Usaha Kuliner di Kota Bandung)” Survei pada Pelaku UMKM
kuliner di Kota Bandung, dibawah bimbingan Prof. Dr. Eeng Ahman, MS dan Dr.
Hady Siti Hadijah, S.Pd.,MSi.
Potensi UMKM kuliner di Kota Bandung berkembang sangat pesat, tercermin
dengan semakin bertambahnya para pelaku UMKM kuliner di kota ini. Di era
industry 4.0 menuntut para pelaku UMKM agar bisa bersaing untuk memberikan
kinerja terbaiknya. Namun, para pelaku UMKM kuliner dinilai masih belum
memasksimalkan potensi human capital, social capital dan Technological Capital
dalam meningkatkan kinerja UMKM. Berdasarkan uraian tersebut tujuan penelitian
ini adalah untuk menganalisis pengaruh human capital, social capital, dan
technological capital terhadap kinerja UMKM secara langsung dan melalui
kapabilitas inovasi sebagai variabel interveningnya. Penelitian dilakukan di Kota
Bandung. Sampel dalam penelitian ini ditentukan dengan random sampling
sebanyak 200 responden. Data primer diperoleh melalui kuisioner. Structural
Equation Modeling (SEM) yang dijalankan dengan perangkat Lunak Amos 24.
Variabbel independen dalam penelitian ini adalah Human Capital (X1), Social
Capital (X2), dan Technological Capital (X3). Variabel intervening dalam
penelitian ini adalah Kapabilitas Inovasi (X4), dan Variabel dependen dalam
penelitian adalah Kinerja UMKM (Y). Hasil penelitian menunjukkan bahwa semua
variabel independen berpengaruh positif baik secara langsung atau melalui
Kapabilitas Inovasi terhadap Kinerja UMKM di Kota Bandung.
Kata Kunci : UMKM kuliner, Era Industri 4.0, Human Capital, Social Capital, Technological Capital, Kinerja UMKM, Kapabilitas Inovasi

ABSTRACT
Sheny Yulianty (1803118). “ Analysis of Human Capital, Social Capital and
Technological Capital on the UMKM Perfomance through Innovation Capability
as an Intervening Variable (Case Study : UMKM Culinary in Bandung)” Survey
of Culinary UMKM in Bandung, under the guidance of Prof. Dr. H. Eeng Ahman,
MS. and Dr. Hady Siti Hadijah, S.Pd., M.Si.
UMKM Culinary potential in Bandung is developping very rapidly, reflected by the
increasing number of UMKM Culinary in the city. In the industry 4.0 era, it is
demanded that UMKM performance to compete and give their best performance.
However, UMKM Culinary actors are considered to have not maximized the
potential of human capital, social capital, technological capital and innovation
capability in improving the UMKM perfomance. Based on the description, the
purpose of this study is to analyze the effect of human capital, social capital, and
technological capital on UMKM performance directly and through innovation
capability as an intervening variable. The study was conducted in Bandung. The
sample in this study was determined by random sampling of 200 respondents.
Primary data obtained through questionnaires. Structural Equation Modeling
(SEM) which is run with Amos 24 software. The independent variables in this study
are human capital (X1), social capital (X2), and technological capital (X3). The
intervening variable in this study is innovation capability (X4), and the dependent
variable in this study is UMKM perfomance (Y). The results of the study proved that
all variables depend on UMKM performance in Bandung either directly or through
the innovation capability.
Keywords: Culinary UMKM, Industry 4.0 Era, Human Capital, Social Capital, Technological Capital, UMKM Performance, Innovation Capability

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Item Type:	Thesis (S2)
Uncontrolled Keywords:	UMKM kuliner, Era Industri 4.0, Human Capital, Social Capital, Technological Capital, Kinerja UMKM, Kapabilitas Inovasi Culinary UMKM, Industry 4.0 Era, Human Capital, Social Capital, Technological Capital, UMKM Performance, Innovation Capability
Subjects:	H Social Sciences > H Social Sciences (General) H Social Sciences > HD Industries. Land use. Labor H Social Sciences > HD Industries. Land use. Labor > HD28 Management. Industrial Management L Education > L Education (General) L Education > LB Theory and practice of education L Education > LB Theory and practice of education > LB1603 Secondary Education. High schools
Divisions:	Fakultas Pendidikan Ekonomi dan Bisnis > Manajemen (non kependidikan)
Depositing User:	Sheny Yulianty
Date Deposited:	25 Aug 2021 05:41
Last Modified:	25 Aug 2021 05:41
URI:	http://repository.upi.edu/id/eprint/61814

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