Online Conference Systems, Seminar Nasional Teknologi Pendidikan

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Kajian Peluang dan Tantangan UMKM: Sanggupkah Sektor Kuliner Bertahan di Masa Pandemi COVID-19?
Syamsu Rijal, Muhammad Ihsan Said Ahmad, Nur Arisah, Nurdiana Nurdiana, Muhammad Hasan

Last modified: 2021-07-10

Abstract


This study is designed to reveal whether culinary MSMEs can survive the COVID-19 This study is designed to reveal whether culinary MSMEs can survive the COVID-19 pandemic, especially Coto Makassar culinary MSMEs. This study was conducted using a qualitative approach. Researchers observe, approach or interact with all related people, namely actors in micro, small and medium enterprises in the Coto Makassar culinary sector which is the focus of this study with the aim of obtaining the necessary information and data. The main instrument that has a role to interpret and collect data in this study is the researcher. Data collection tools used were direct observation, in-depth interviews, and document study. While the truth and reliability of the data uses triangulation with the inductive method. The results of this study indicate that (1) the pandemic period has an effect on decreasing the income of the MSME sector; (2) Coto Makassar culinary SMEs have an effect on the impact of the pandemic, namely a decrease in income. (3) Coto Makassar Culinary MSMEs are able to survive a pandemic period.

Keywords


Opportunities; Challenges; MSME; Culinary Sector; COVID-19

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