Published: 2026-01-01
Indikator Keberhasilan Usaha Mikro Kecil dan Menengah (UMKM) Kuliner di Kota Bogor
DOI: 10.35870/emt.v10i1.5372
Hera Ermilia, Yunus Arifien, Anna Fitriani
- Hera Ermilia: Universitas Nusa Bangsa
- Yunus Arifien: Universitas Nusa Bangsa
- Anna Fitriani: Universitas Nusa Bangsa
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Abstract
This study analyzes the influence of capital (X1), business experience (X2), business knowledge (X3), and labor (X4) on the success of culinary MSMEs in Bogor City. The research method uses a qualitative and quantitative approach with multiple linear regression analysis based on primary data from 100 culinary MSME respondents in six subdistricts. The results indicate that all four variables collectively have a significant influence (sig. 0.025 < 0.05), contributing 72.1% (Adj. R² = 0.721) to business success. Partially, all variables also have a positive influence. The remaining 27.9% is influenced by factors outside the model. These findings reinforce the importance of capital support, human resource capacity building, and business experience in the development of culinary SMEs, in line with the Bogor City Government's strategy focusing on digitalization and access to capital.
Keywords
Capital; Business Experience; Business Knowledge; Labor; The Success of MSMEs
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Article Information
This article has been peer-reviewed and published in the Jurnal EMT KITA. The content is available under the terms of the Creative Commons Attribution 4.0 International License.
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Issue: Vol. 10 No. 1 (2026)
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Section: Articles
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Published: 2026-01-01
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License: CC BY 4.0
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Copyright: © 2026 Authors
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DOI: 10.35870/emt.v10i1.5372
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Hera Ermilia, Universitas Nusa Bangsa
Program Studi Ekonomi Pembangunan, Fakultas Ekonomi dan Bisnis, Universitas Nusa Bangsa, Kota Bogor, Provinsi Jawa Barat, Indonesia.
Yunus Arifien, Universitas Nusa Bangsa
Program Studi Ekonomi Pembangunan, Fakultas Ekonomi dan Bisnis, Universitas Nusa Bangsa, Kota Bogor, Provinsi Jawa Barat, Indonesia.
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