The Influence of entrepreneurship determinants on traditional culinary business performance in The Bangkalan District

Department of Agribusiness, Faculty of Agriculture, University of Trunojoyo Madura, Bangkalan, Indonesia

^* Corresponding author: resti.destiarni@trunojoyo.ac.id

Abstract

Traditional culinary is a product made from local raw materials processed using unique methods and has distinctive characteristics. However, despite its leading role as a potential culinary business substance, traditional culinary business players tend to pay little attention to their business performance. This research was conducted on Micro, Small, and Medium Enterprises (MSMEs) in Bangkalan District, which were selected purposively. This research was conducted with the aims of (1) Identifying and describing the characteristics of traditional culinary MSMEs in Bangkalan District and (2) Analyzing the influence of entrepreneurial characteristics, motivation, and innovation on business performance in traditional culinary MSMEs in Bangkalan District. This research was carried out using a quantitative approach with descriptive analysis methods and path analysis. The research results show that entrepreneurial motivation and innovation positively and significantly influence business performance. Entrepreneurial characteristics have entirely a direct but not significant influence on business performance. Meanwhile, the results of path analysis show that the characteristics and motivation of entrepreneurs through entrepreneurial innovation do not have a significant influence on business performance, meaning that entrepreneurial innovation cannot mediate the variables of entrepreneurial characteristics and motivation on business performance.