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Pengaruh Green Management, Digital Transformation, Dan Innovation Capability Terhadap Msmes Performance (Studi Kasus Pada Kuliner Di Bogor) Galuh Sekar Kinasih; Budi Setiawan; Aang Munawar
Jurnal Aplikasi Bisnis Kesatuan Vol. 6 No. 2 (2026): JABKES Edisi Agustus 2026
Publisher : Program Vokasi dan LPPM IBI Kesatuan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37641/jabkes.v6i2.5783

Abstract

Micro, Small, and Medium Enterprises (MSMEs) in the culinary sector in Bogor City and Regency play a strategic role in the regional economy, yet still face challenges in enhancing competitiveness and sustainable performance amid the demands of digitalization and environmental sustainability. This study aims to analyze the influence of Green Management (GM), Digital Transformation Management (DTM), and Innovation Capability (IC) on MSMEs Performance (MP). This quantitative research employs an explanatory research design, collecting data through questionnaires distributed to 200 culinary MSME actors in Bogor City and Regency, selected using purposive sampling. The data were analyzed using SPSS, grounded in the Resource-Based View and Dynamic Capabilities Theory. The results show that GM, DTM, and IC have a positive influence on MP. These findings indicate that strengthening green practices, digital transformation, and innovation capability collectively contribute to improving the performance of culinary MSMEs. This confirms that the improvement of culinary MSME performance can be driven through the integrated optimization of these three factors