UBAIDILLAH, RIAN (2022) ANALISIS PENINGKATAN NILAI TAMBAH EKOSISTEM STARTUP EKONOMI KREATIF SUB SEKTOR KULINER (STUDI KASUS PEMENANG 1 FOOD STARTUP INDONESIA 2020). S2 thesis, Universitas Mercu Buana Jakarta-Menteng.
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Abstract
This study aims to analyze the Increasing Added Value of the Culinary Sub-Sector Creative Economy Startup Ecosystem (Case Study of Winner 1 Food Startup Indonesia 2020). observations on one of the programs or activities organized by the Ministry of Tourism and Creative Economy through the Deputy for Industry and Investment, namely Food Startup Indonesia and one of the winners from the Food Startup Indonesia program. The research method is qualitative using an exploratory descriptive approach. This study was made to analyze and comprehensively describe a situation and phenomenon related to increasing the added value of the culinary sub-sector creative economy ecosystem and compiled into a strategic plan. Food Startup Indonesia improves the creative economy ecosystem of the culinary sub-sector that is conducive, increases the capacity of actors, expands networks, opens access and financial support as well as intermediation and investment opportunities for creative economy actors. From the AHP, criteria can be obtained that can increase the added value of the creative economy ecosystem of the culinary sub-sector, namely, key people, attractiveness, financial performance, and also the application of CHSE. The most important criteria are financing and the essential sub-criteria including innovation, risk mitigation, financial performance, and health. Furthermore, the first winner of FSI 2020, Kato Dehydrated Food, gets an added value increase by opening up access to financing and marketing to participate in Dubai Expo 2022. This study aims to analyze the Increasing Added Value of the Culinary Sub-Sector Creative Economy Startup Ecosystem (Case Study of Winner 1 Food Startup Indonesia 2020). observations on one of the programs or activities organized by the Ministry of Tourism and Creative Economy through the Deputy for Industry and Investment, namely Food Startup Indonesia and one of the winners from the Food Startup Indonesia program. The research method is qualitative using an exploratory descriptive approach. This study was made to analyze and comprehensively describe a situation and phenomenon related to increasing the added value of the culinary sub-sector creative economy ecosystem and compiled into a strategic plan. Food Startup Indonesia improves the creative economy ecosystem of the culinary sub-sector that is conducive, increases the capacity of actors, expands networks, opens access and financial support as well as intermediation and investment opportunities for creative economy actors. From the AHP, criteria can be obtained that can increase the added value of the creative economy ecosystem of the culinary sub-sector, namely, key people, attractiveness, financial performance, and also the application of CHSE. The most important criteria are financing and the essential sub-criteria including innovation, risk mitigation, financial performance, and health. Furthermore, the first winner of FSI 2020, Kato Dehydrated Food, gets an added value increase by opening up access to financing and marketing to participate in Dubai Expo 2022.
| Item Type: | Thesis (S2) |
|---|---|
| NIM/NIDN Creators: | 55119110083 |
| Uncontrolled Keywords: | Ekonomi Kreatif, Food Startup Indonesia, Kuliner, Nilai Tambah,Peningkatan,Added Value, Creative Economy, Culinary, Food Startup Indonesia, Improvement |
| Subjects: | 600 Technology/Teknologi > 650 Management, Public Relations, Business and Auxiliary Service/Manajemen, Hubungan Masyarakat, Bisnis dan Ilmu yang Berkaitan > 658 General Management/Manajemen Umum |
| Divisions: | Pascasarjana > Magister Manajemen |
| Depositing User: | Priyo Raharjo |
| Date Deposited: | 15 Sep 2022 04:19 |
| Last Modified: | 15 Sep 2022 04:19 |
| URI: | http://repository.mercubuana.ac.id/id/eprint/69104 |
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