Pengaruh organizational culture, absorptive capacity dan organizational innovation terhadap organizational performance pada usaha mikro dan kecil di Jakarta = The effect of organizational culture, absorptive capacity and organizational innovation on organizational performance in culinary micro and small businesses in Jakarta

Gian, Benedict (2020) Pengaruh organizational culture, absorptive capacity dan organizational innovation terhadap organizational performance pada usaha mikro dan kecil di Jakarta = The effect of organizational culture, absorptive capacity and organizational innovation on organizational performance in culinary micro and small businesses in Jakarta. Bachelor thesis, Universitas Pelita Harapan.

[img] Text (Title)
Title.pdf
Restricted to Registered users only
Available under License Creative Commons Attribution Non-commercial Share Alike.

Download (679kB)
[img]
Preview
Text (Abstract)
Abstract.pdf
Available under License Creative Commons Attribution Non-commercial Share Alike.

Download (375kB) | Preview
[img]
Preview
Text (ToC)
ToC.pdf
Available under License Creative Commons Attribution Non-commercial Share Alike.

Download (743kB) | Preview
[img]
Preview
Text (Chapter 1)
Chapter1.pdf
Available under License Creative Commons Attribution Non-commercial Share Alike.

Download (1MB) | Preview
[img] Text (Chapter 2)
Chapter2.pdf
Restricted to Registered users only
Available under License Creative Commons Attribution Non-commercial Share Alike.

Download (2MB)
[img] Text (Chapter 3)
Chapter3.pdf
Restricted to Registered users only
Available under License Creative Commons Attribution Non-commercial Share Alike.

Download (3MB)
[img] Text (Chapter 4)
Chapter4.pdf
Restricted to Registered users only
Available under License Creative Commons Attribution Non-commercial Share Alike.

Download (1MB)
[img] Text (Chapter 5)
Chapter5.pdf
Restricted to Registered users only
Available under License Creative Commons Attribution Non-commercial Share Alike.

Download (486kB)
[img]
Preview
Text (Bibliography)
Bibliography.pdf
Available under License Creative Commons Attribution Non-commercial Share Alike.

Download (1MB) | Preview
[img] Text (Appendices)
Appendices.pdf
Restricted to Repository staff only
Available under License Creative Commons Attribution Non-commercial Share Alike.

Download (497kB)

Abstract

Usaha Mikro dan Kecil merupakan tulang punggung perekonomian Indonesia. Pertumbuhan usaha mikro dan kecil sangat signifikan. Meskipun banyak juga usaha mikro dan kecil yang tutup di masa pandemic ini namun jumlah yang tumbuh juga tidak kalah besar. Tingginya pertumbuhan usaha mikro dan kecil di Jakarta tidak dibarengi dengan pertumbuhan kemampuan pelaku usaha untuk beradaptasi terhadap perubahan cara menjual dan sistem pembayaran elektronik saat ini. Pandemic memaksa mikro dan kecil untuk membekali diri dengan pengetahuan dasar menjalankan usaha dan pengetahuan baru yang terkait dengan teknologi. Untuk itu penelitian ini meneliti pengaruh organizational culture, absorptive capacity, dan organizational innovation terhadap organizational performance pada usaha mikro dan kecil bidang kuliner di Jakarta. Penentuan sampel dilakukan dengan teknik non-probability sampling dengan metode purposive sampling dengan jumlah sampel sebanyak 200 responden. Alat pengujian yang digunakan dalam penelitian ini adalah pengujian hipotesis (hypothesis testing) dengan menggunakan Structural Equation Model (SEM) - SmartPLS 3.0. Hasil dari penelitian ini menunjukkan pengaruh langsung dari organizational culture terhadap organizational innovation dan organizational performance terbukti didukung. Pengaruh langsung dari absorptive capacity terhadap organizational innovation terbukti didukung sedangkan pengaruh langsung absorptive capacity terhadap organizational performance tidak didukung. Penelitian ini memberi gambaran kondisi pelaku usaha mikro dan kecil bidang kuliner di Jakarta yang mengandalkan budaya perusahaan dan lingkungan untuk mempertahankan dan mengembangkan usaha yang ada. Kemampuan beradaptasi dengan mengidentifikasi dan mengasimilasi informasi baru untuk menghasilkan inovasi baru yang dapat meningkatkan kinerja perusahaan masih sangat rendah. Namun kesadaran pelaku usaha akan pentingnya kecepatan beradaptasi terhadap perubahan pada perusahaan maupun pasar sudah cukup baik. Keterbatasan dalam penelitian ini pada penggunaan variabel yang terbatas pada organizational culture, absorptive capacity, organizational innovation, dan organizational performance. Selain itu penelitian ini hanya meneliti pelaku usaha bidang kuliner saja. Hal tersebut diatas dapat menjadi saran untuk penelitian selanjutnya yaitu menambah variabel lain seperti knowledge management dan networking, serta meneliti di bidang lain. / Micro and small enterprises are the backbone of the Indonesian economy. The growth of micro and small businesses is very significant. Although many micro and small businesses have closed during this pandemic, the number that has grown is no less. The high growth of micro and small businesses in Jakarta has not been accompanied by a growth in the ability of business actors to adapt to changes in the way of selling and the current electronic payment system. Pandemic forces micro and small businesses to equip themselves with basic knowledge of running a business and new knowledge related to technology. For this reason, this study examines the influence of organizational culture, absorptive capacity, on organizational performance mediated by organizational innovation in micro and small businesses in the culinary sector in Jakarta. This research is a quantitative research by distributing questionnaires to micro and small culinary entrepreneurs in the Jakarta area. The sample was determined by using non-probability sampling technique with purposive sampling method with a total sample of 200 respondents. The testing tool used in this research is hypothesis testing using the Structural Equation Model (SEM) - SmartPLS 3.0. The results of this study indicate the direct influence of organizational culture on organizational innovation and organizational performance is proven to be supported. The direct effect of absorptive capacity on organizational innovation is proven to be supported, while the direct effect of absorptive capacity on organizational performance is not supported. This research provides an overview of the conditions of micro and small culinary entrepreneurs in Jakarta who rely on corporate culture and the environment to maintain and develop their existing businesses. The ability to adapt by identifying and assimilating new information to produce new innovations that can improve company performance is still very low. However, business actors' awareness of the importance of speed in adapting to changes in companies and markets is quite good. The limitations in this study are the limited use of variables in organizational learning, absorptive capacity, organizational innovation, and organizational performance. In addition, this study only examines business actors in the culinary field. The above matters can be a suggestion for further research, namely adding other variables such as knowledge management and networking, as well as researching in other fields.

Item Type: Thesis (Bachelor)
Creators:
CreatorsNIMEmail
Gian, BenedictNIM00000021261bonanggian@gmail.com, bg1261@student.uph.edu
Contributors:
ContributionContributorsNIDN/NIDKEmail
Thesis advisorHutabarat, ZoelNIDN0304128001zoel.hutabarat@uph.edu
Uncontrolled Keywords: organizational culture; absorptive capacity; organizational innovation; organizational performance
Subjects: H Social Sciences > HD Industries. Land use. Labor > HD28 Management. Industrial Management
Divisions: University Subject > Current > Faculty/School - UPH Karawaci > Business School > Management
Current > Faculty/School - UPH Karawaci > Business School > Management
Depositing User: Users 13444 not found.
Date Deposited: 22 Feb 2021 09:21
Last Modified: 22 Feb 2021 09:21
URI: http://repository.uph.edu/id/eprint/21932

Actions (login required)

View Item View Item