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Peran Teknologi Adaptabilitas Informasi, Lingkungan Usaha, Orientasi Kewirausahaan, Dan Sertifikasi Halal Terhadap Kinerja Umkm Kuliner Halal Di Jawa Barat
"Goal : This study aims to examine the role of information technology, business
environment adaptability, entrepreneurial orientation, and halal certification on
the performance of halal culinary MSMEs in West Java.
Methode : Using the Slovin technique which aims to determine the representative
sample size of a population. By using the Slovin formula, researchers can estimate
the minimum sample size needed to achieve accurate and general research results.
In addition, this method allows researchers to determine an acceptable level of
error to provide flexibility in adjusting the accuracy of the study according to
available resources. The Slovin method also considers the Margin Of Error which
in this study uses a margin of error of 10% so that respondents in this study can be
determined to be 100 people conducted by survey to collect data through the
distribution of questionnaires distributed online to MSME actors with the following
criteria: domiciled in a Regency or city in West Java, have a minimum business
period of 2 years, have a culinary business, either food or beverage, and have a
digital platform payment. The number of respondents studied was 100 respondents
who were analyzed using SEM-PLS (Strutural Equation Modeling) and the
SmartPLS application version 4.1.0.9
Fact/Finding : The results of this study indicate that the variables of business
environment adaptability and information technology were found to have a positive
and significant effect on the performance of halal culinary MSMEs in West Java.
While the variables of entrepreneurial orientation and halal certification did not
have a significant effect on the performance of halal culinary MSMEs in West Java.
Overall, the variable of business environment adaptability is very dominant and
has a positive and significant effect on the performance of halal culinary MSMEs
in West Java"
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