Pertumbuhan UMKM Bakery dan Kue di Kabupaten Bantul Saat Pandemi Covid-19 (Analisis Pada Karakteristik Kewirausahaan Karakteristik Individu dan Aktivitas Wirausaha)

Abstract

This entrepreneurship study aims to determine the economic growth of the MSMEs of Bakery and cake businesses in Bantul Regency, Yogyakarta in the Covid-19 pandemic. One of the businesses that can survive in the pandemic period is a small business in the culinary field. This study uses entrepreneurship characteristics and Vidu as two of several factors that influence entrepreneurial activities. Furthermore, entrepreneurial activity is thought to influence the business growth of the business actors MSMEs Bakery and cakes in Bantul Regency. The sample used in the study was 107 respondents, and data were processed using WarpPLs. Data processing results show that entrepreneurial characteristics and individual characteristics affect entrepreneurial activities. In contrast, entrepreneurial activity is also proven to affect the growth of bakeries and cakes. The results of this study provide insight for the world of small and medium micro-enterprises in Indonesia, among others: 1) Bakery MSMEs business actors and cakes are proven to be able to survive the economic lethargy due to Pandemic Covid-19, 2) so that businesses can grow and develop characteristics of entrepreneurship and characteristics Quality Personal from business actors, and 3) MSMEs business actors who have carried out their business activities properly and maximally will have an impact on sustainable business growth.