PENGARUH EFIKASI DIRI (SELF -EFFICACY) DAN KEUNGGULAN BERSAING (COMPETITIVE ADVANTAGE) TERHADAP KEBERHASILAN USAHA MIKRO KECIL DAN MENENGAH (UMKM) KULINER KECAMATAN MEDAN SELAYANG

Abstract

The purpose of this study is to test the influence of self-efficacy and competitive advantage on the success of the Culinary MSME business in Medan Selayang District. The population of this study is 46 MSME owners in the culinary sector. The sample in this study is forty-six culinary MSME owners. The sampling method used is the saturated sample method. The data collection method uses a questionnaire and then the data is processed with SmartPLS version 4.0. The result of this study is that for the self-efficacy variable, there is a t-statistical value of 1.338 smaller than 1.96 with a p-value of 0.083 greater than 0.05, therefore the first hypothesis is rejected. The rejection of the first hypothesis means that self-efficacy does not have a positive and significant effect on business success in micro, small and medium enterprises (MSMEs) in Medan Selayang sub-district. As for the competitive advantage variable seen from the results of data processing, there is a t-statistic value of 5.604 greater than 1.92 with a p-value of 0.000 smaller than 0.05, therefore the second hypothesis is accepted. . With the acceptance of the second hypothesis, it means that competitive advantage has a positive and significant effect on business success in micro, small and medium enterprises (MSMEs) in Medan Selayang district. This means that competitive advantage has an important role in increasing business success. From the results of the research and discussion, it is better for MSME entrepreneurs in Medan Selayang District to improve their self-efficacy by participating in training for entrepreneurs because later entrepreneurs will be able to solve problems related to culinary businesses.