Adriani, Iyyud and Jeddawi, Murtir (2025) PEMBERDAYAAN UKM COTO TURATEA MELALUI KULINER COTO KUDA DALAM MENINGKATKAN PEREKONOMIAN MASYARAKAT DI KABUPATEN JENEPONTO PROVINSI SULAWESI SELATAN. Other thesis, IPDN.
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Abstract
ABSTRACT Problem Statement/Background (GAP): This study is motivated by a gap between the strategic potential of Coto Turatea SMEs as local culinary businesses specializing in horse meat (Coto Kuda) and the actual conditions of their development. These businesses still face major constraints such as limited access to capital, conventional marketing approaches, low adoption of digital technology, and a lack of product innovation. These issues have hindered their optimal contribution to improving the local economy in Jeneponto Regency. Purpose: To analyze the empowerment of Coto Turatea SMEs in improving the community’ s economy through the development of Coto Kuda culinary in Jeneponto Regency. Method: This study employs a descriptive qualitative approach with data collection techniques including observation, in-depth interviews, and documentation. Informants were selected purposively and consisted of local government officials, SME owners, and consumers. Data analysis used the Miles and Huberman model, which includes data reduction, data presentation, and conclusion drawing. Results/Findings: The findings show that the empowerment of Coto Turatea SMEs is carried out through four key indicators: (1) capital strengthening through self-funding and facilitated access to financing; (2) local raw material availability through cooperation with horse breeders; (3) production capacity enhancement based on traditional skills and technical training; and (4) marketing strategies which remain mostly conventional with limited digital integration. Major barriers include low digital literacy, lack of product innovation, and narrow market reach. Conclusion: Coto Turatea SMEs have strong potential to become drivers of local economic growth if supported by more adaptive empowerment strategies. Enhancing digital marketing, fostering product innovation, and building sustainable collaboration among government, SMEs, and the community are essential to strengthening the competitiveness and sustainability of these local culinary-based businesses. Keywords: SMEs, Coto Kuda, Economic Empowerment, Local Culinary ABSTRAK Permasalahan/Latar Belakang (GAP): Penelitian ini dilatarbelakangi oleh kesenjangan antara potensi strategis UKM Coto Turatea sebagai pelaku usaha kuliner lokal berbahan dasar daging kuda dengan kenyataan pengembangan usahanya yang masih terhambat. Beberapa kendala utama yang dihadapi adalah keterbatasan akses permodalan, strategi pemasaran yang masih konvensional, rendahnya pemanfaatan teknologi digital, serta minimnya inovasi produk yang mengakibatkan belum optimalnya kontribusi terhadap peningkatan perekonomian masyarakat Jeneponto. Tujuan: Menganalisis bentuk pemberdayaan UKM Coto Turatea dalam meningkatkan perekonomian masyarakat melalui pengembangan kuliner Coto Kuda di Kabupaten Jeneponto. Metode: Penelitian ini menggunakan pendekatan deskriptif kualitatif dengan teknik pengumpulan data berupa observasi, wawancara mendalam, dan dokumentasi. Informan dipilih secara purposive, terdiri dari pihak pemerintah daerah, pelaku UKM, dan konsumen. Analisis data dilakukan dengan model Miles dan Huberman melalui tahap reduksi data, penyajian data, dan penarikan kesimpulan. Hasil/Temuan: Penelitian menemukan bahwa pemberdayaan UKM Coto Turatea dilakukan melalui empat indikator: (1) penguatan permodalan melalui dana mandiri dan fasilitasi akses kredit; (2) ketersediaan bahan baku lokal melalui kerja sama dengan peternak; (3) peningkatan kemampuan produksi berbasis ketrampilan tradisional dan pelatihan teknis; serta (4)pemasaran yang masih terbatas secara konvensional, dengan digitalisasi yang belum optimal. Hambatan utama mencakup rendahnya literasi digital, minimnya inovasi produk, dan distribusi pasar yang sempit. Kesimpulan: UKM Coto Turatea memiliki potensi besar sebagai penggerak ekonomi lokal jika didukung oleh strategi pemberdayaan yang lebih adaptif. Digitalisasi pemasaran, inovasi produk, dan kolaborasi antara pemerintah, pelaku usaha, dan masyarakat menjadi faktor kunci dalam memperkuat daya saing dan keberlanjutan UKM berbasis kuliner lokal ini. Kata Kunci: UKM, Coto Kuda, Pemberdayaan Ekonomi, Kuliner Lokal
| Item Type: | Thesis (Other) |
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| Subjects: | H Social Sciences > H Social Sciences (General) |
| Depositing User: | Pembangunan Ekonomi dan Pemberdayaan Masyarakat FPP |
| Date Deposited: | 16 May 2025 01:26 |
| Last Modified: | 16 May 2025 01:26 |
| URI: | http://eprints.ipdn.ac.id/id/eprint/20676 |
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