Analisis Inovasi UMKM Subsektor Kuliner di Kecamatan Sumbersari Kabupaten Jember

Abstract

MSMEs have a major contribution to economic development in Indonesia. There is an increase in the number of MSMEs and the emergence of market share competition problems as well as product competition faced by MSME actors. This encourages MSMEs in Sumbersari District, Jember Regency to adapt and innovate with the current industrial revolution. Innovations carried out by MSMEs in Sumbersari District, Jember Regency are implemented through changes in form, design, complementary materials, flavors, packaging, reduced labor and equipment and processing techniques. This researcher aims to describe the innovations that have been carried out by MSME owners in an effort to develop businesses in gaining competitive advantage for MSMEs, especially Sumbersari District, Jember Regency. With the aim of this study, researchers used descriptive research methods with a qualitative approach. So as to produce an analysis of MSME innovation in the culinary sub-sector in Sumbersari District, Jember Regency with different implementations carried out among the 5 MSME's. So it was found that the three MSMEs had carried out product innovations with the five product innovation approaches, while 2 of them chose not to innovate with the design approach due to maintaining the characteristics of the product shape. Then in process innovation it shows that the four SMEs in Sumbersari District have carried out process innovations with a technical approach and processing equipment, but 1 UMKM has not taken a processing engineering approach with the aim of producing an original product. The results of the analysis show that MSMEs have innovated by presenting products that are creative, innovative and in accordance with market needs. Shown by the products presented continue to experience development from various product elements to the quality of the products offered. Through these innovations, MSMEs are able to improve efficiency and cost-effectiveness as well as production operational time.