Rachman, Muhammad Raihan (2022) PEMBERDAYAAN PENGUSAHA KULINER LAKSA DI MASA PANDEMI OLEH DINAS PERINDUSTRIAN, PERDAGANGAN, KOPERASI, DAN UKM DI KOTA TANGERANG PROVINSI BANTEN. Diploma thesis, Institut Pemerintahan Dalam Negeri.
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Abstract
ABSTRACT Problem Statement/Background (GAP): The author focuseson the decrease in sales turnover of laksa business actors during the COVID-19 pandemic compared to before the pandemic. Therefore, The Department of Industry and Trade of Tangerang city has a role to empower the laksa culinary entrepreneur.Purpose: This study aims to find out how the Tangerang City Department of Industry, Trade, Cooperatives and SMEs (Disperindagkop) empowers laksa culinary entrepreneurs during the pandemic. Method: The research method used by the author is a qualitative method with a descriptive approach based on Suharto's theory (2014), This study used some of the techniques of data collection, including interviews, observations, and documentation. The author performs data processing by presenting data, analyzing data, and drawing conclusions. The empowerment of the laksa culinary entrepreneurs has not been implemented optimally andthere were still obstacles in the empowerment process.Result:the empowerment of the laksa culinary entrepreneurs has not been implemented optimally andthere were still obstacles in the empowerment process.Conclusion:The results showed that the empowerment of the laksa culinary entrepreneurs by The Disperindagkop has not been implemented optimally, especially in enabling, empowering, and supporting dimensions. Several obstacles exist in the field such as lack of innovation and level of understanding, lack of dissemination of information, socialization, and training as well as the development of empowerment locations and partnership networks. Keywords:Empowerment, Laksa CulinaryEntrepreneurs, MSMEs ABSTRAK Permasalahan/LatarBelakang (GAP): Penelitimemfokuskanpenelitian pada penurunan omset penjualan para pelaku usaha laksa di masa Pandemi COVID-19 dibandingkan dengan sebelum pandemi.Oleh karena itu Disperindagkop Kota Tangerang mempunyai peran untuk melakukan pemberdayaan kepada pengusaha kuliner laksa tersebut. Tujuan:Penelitianinibertujuanuntuk mengetahui bagaimana Dinas Perindustrian, Perdagangan, Koperasi dan UKM Kota Tangerang (Disperindagkop) dalammelakukanpemberdayaan pengusaha kuliner laksa di masa pandemi. Metode:Metodepenelitian yang digunakanpenulisadalahmetodekualitatifdenganpendekatandeskriptifberdasarkanteori Suharto (2014), denganteknikpengumpulan data yang digunakanadalahwawancara, observasi dan dokumentasi. Penulisdalammelakukanpengolahan data denganmelakukanpenyajian data, analisis data dan penarikankesimpulan. Hasil/Temuan:Hasil penelitian menunjukan bahwa pemberdayaanpengusahakuliner laksa belum optimal dan masihterdapathambatandalam proses pemberdayaannya. Kesimpulan:Hasil penelitian menunjukan bahwa kegiatan pemberdayaan pengusaha kuliner laksa oleh Disperindagkop Kota Tangerang belum terlaksana secara optimal terutama pada dimensi pemungkinan (enabling), dimensi penguatan (empowering) dan dimensi penyokongan (supporting). Terdapat beberapa hambatan yang ada di lapangan seperti kurangnya inovasi dan tingkat pemahamanpengusaha laksa, kurangnya penyebarluasan informasi sosialisasi dan pelatihan oleh Disperindag serta kurangnyapengembangan lokasi pemberdayaan dan jejaring kemitraanbagipengusahakuliner laksa. Kata kunci:Pemberdayaan, PengusahaKuliner Laksa, UMKM
| Item Type: | Thesis (Diploma) |
|---|---|
| Subjects: | H Social Sciences > H Social Sciences (General) |
| Divisions: | Faculty of Politics and Government > Community Economic and Rural Development |
| Depositing User: | Pembangunan Ekonomi dan Pemberdayaan Masyarakat FPP |
| Date Deposited: | 27 May 2022 07:34 |
| Last Modified: | 27 May 2022 07:34 |
| URI: | http://eprints.ipdn.ac.id/id/eprint/6738 |
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