Creativity and Opportunity on Traditional Food Products: Business quality in competitive environment | Zendy

Fatkhurahman Fatkhurahman | Zendy; Hadiyati Hadiyati | Zendy; Bambang Suroto | Zendy

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Creativity and Opportunity on Traditional Food Products: Business quality in competitive environment

Author(s) -

Fatkhurahman Fatkhurahman,

Hadiyati Hadiyati,

Bambang Suroto

Publication year - 2020

Publication title -

iop conference series earth and environmental science

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 0.179

H-Index - 26

eISSN - 1755-1307

pISSN - 1755-1315

DOI - 10.1088/1755-1315/469/1/012066

Subject(s) - creativity , excellence , marketing , entrepreneurship , quality (philosophy) , business , product (mathematics) , new product development , mathematics , psychology , political science , social psychology , philosophy , epistemology , geometry , finance , law

Traditional food products have become an icon of a region. The uniqueness of the food product being offered to the visitors will give some uniqueness values and will consequently influence the business development of a region. This survey study was conducted among 247 entrepreneurs producing the traditional food products by distributing questionnaires employing proportional random sampling. The data was analyzed using SEM analysis via WarpPLS program. Based on the result of the study, it was found out that the entrepreneurship creativity in manufacturing new products significantly influenced the excellence of Riau traditional food products either directly or indirectly. In addition, this was also determined by the quality of the business operation. Besides, the local entrepreneurs’ ability in seeing opportunities significantly influenced the excellence of the food products either directly or indirectly.

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