STRATEGY FOR INCREASING COMPETITIVE ADVANTAGES BASED ON HUMAN RESOURCES COMPETENCE AND ORGANIZATIONAL CULTURE IN UMKM ISLAMIC FOOD IN EAST JAVA
M. Naely Azhad, Seno Sumowo, Anwar, Nurul Qomariah

Universitas Muhamamdiyah Jember

Abstract

Improving the quality of food produced by MSMEs in East Java is urgently needed. Improving food quality is closely related to the competitive advantage of MSMEs. If the quality of food produced by MSMEs is good, the competitive advantage of MSMEs will increase. Competitive advantage is one of the factors that influence the sustainability of an organization. MSMEs are one organization that has a very high level of competition because this food sector is a sector that has many interested parties. The research objective in the first year was to find out to develop a competitive advantage model based on HR competency and the application of a good organizational culture. The research population is all MSME leaders in East Java, covering 6 districts. The districts that were the object of the study were Jember Regency, Bondowoso, Situbondo, Banyuwangi and Lumajang Regency. Sampling was carried out using the Stratified Random Sampling method for each district. The research sample was determined using the Slovin formula and obtained as many as 133 MSMEs who became respondents. This study was analyzed using SEM analysis. The results showed that HR competencies had a significant influence on the competitive advantage of Food MSMEs in East Java and organizational culture had a significant influence on the competitive advantage of Food MSMEs in East Java.

Keywords: competetive advantage, human resources competence, organizational culture, UMKM, performance

Topic: Social Sciences