Technopreneurship Based Product Innovation: a Case Study on Small Entrepreneur

Authors

  • Tri Wibawa Universitas Pembangunan Nasional Veteran Yogyakarta
  • Hendro Widjanarko Universitas Pembangunan Nasional Veteran Yogyakarta
  • Humam Santosa Utomo Universitas Pembangunan Nasional Veteran Yogyakarta
  • Suratna Suratna Universitas Pembangunan Nasional Veteran Yogyakarta
  • Endah Wahyurini Universitas Pembangunan Nasional Veteran Yogyakarta

DOI:

https://doi.org/10.31098/ess.v1i1.137

Keywords:

Technopreneurship, innovation, stakeholders, small and medium entrepreneurs

Abstract

AbstractSmall businesses experience problems in creating product innovations in order to meet consumer expectations. This study aims to determine the role of technology and SME resources in creating food product innovation. In addition, the purpose of this study also describes the role of stakeholders in assisting small businesses in creating innovative products and product marketing. The study was conducted on a small company that produces processed salak food in Sleman, Yogyakarta. The analysis technique uses qualitative analysis. Data were collected from SMEs, local governments, and industry associations by means of observation, interviews, and focus group discussions. The study results show that technical assistance from higher education can be applied by SMEs in creating various kinds of innovative salak processed foods. In addition, economic feasibility studies have also been carried out so as to provide financial benefits for small entrepreneurs. The government as a stakeholder helps facilitate SMEs by providing promotions and product sales.

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Published

2020-10-27

Issue

Vol. 1 No. 1 (1): October 2020

Section

Articles

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