PENGARUH ORIENTASI KEWIRAUSAHAAN TERHADAP KINERJA UMKM BIDANG KULINER DI YOGYAKARTA

Abstract

The purpose of this study is to examine partial affect and simultaneous variables
entrepreneurial orientation consisting of the dimensions innovativeness, risk taking and
proactiveness towards performance micro small and medium enterprises (SMEs) in the culinary.
The population in this study is SMEs in the culinary is located in Bantul, precisely SMEs
that are around the campus in UMY, ALMA ALTA, STIKES Ayani and BSI. Reasons sampling at
this location because there are many SMEs in the location form stall engaged in the culinary and
culinary activities in this are growing rapidly. The purposive sampling is used in this research with
sample criteria that SMEs in the culinary has one year running the business.
Based on hypothesis testing using multiple regression showed that the variables
simultaneously and parsial variable entrepreneurial orientation consisting of the dimensions
innovativeness, risk taking and proactiveness significantly affect the performance of SMEs.
Keywords : entrepreneurial orientation, innovativeness, risk taking, proactiveness, business
performance