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All Journal Ekuitas: Jurnal Pendidikan Ekonomi JMM (Jurnal Masyarakat Mandiri) JPEK (Jurnal Pendidikan Ekonomi dan Kewirausahaan) Jurnal Akuntansi dan Keuangan Syariah - ALIANSI Ekuitas Jurnal Pnedidikan Ekonomi
Inayati, Siti Reuni
Fakultas Ekonomi, Universitas Gunung Rinjani
Economics, Econometrics & Finance Education Social Sciences Other

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Journal : JPEK (Jurnal Pendidikan Ekonomi dan Kewirausahaan)

 1 
Identifikasi Potensi Ciri-ciri Wirausaha Dengan Model Anggadiredja dan Djajamihardja Pada Mahasiswa Universitas Gunung Rinjani Siti Reuni Inayati; Lalu Rizal Ihwandi
JPEK: Jurnal Pendidikan Ekonomi dan Kewirausahaan Vol 4, No 2 (2020): JPEK (Jurnal Pendidikan Ekonomi dan Kewirausahaan)
Publisher : Universitas Hamzanwadi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29408/jpek.v4i2.2733

Abstract

This study aims to determine how high the potential for entrepreneurial characteristics of Gunung Rinjani University students using the Anggadiredja and Djajamihardja models. This type of research is a quantitative research which is descriptive statistics. Data were collected using a questionnaire with a total of 150 respondents. There are 4 stages in this research, in the first stage making a list of 96 statements regarding 12 characteristics of entrepreneurship according to Anggadiredja and Djajamihardja (1991). The second stage, respondents simply answer or provide an opinion on the 96 statements in the table. Furthermore, the third and fourth stages, namely the assessment of entrepreneurial characteristics and knowing the potential level of respondents using descriptive analysis. Research results show that, Based on the results of the questionnaire from 150 respondents, the average value for the first characteristic is 24.7, the second characteristic is 24.6, the third characteristic is 24.7, the fourth feature is the average value is 24.7. 25.4, the fifth feature has an average value of 25.37, the sixth feature has an average value of 25.5, the seventh characteristic has an average value of 24.75, the eighth characteristic is obtained an average value of 24.6, the ninth feature has an average value -the average value is 24.2, the average value of the ten characteristics is 24.45, the average value of the eleventh characteristic is 25.1 and the average value of the twelfth feature is 25.1. So it can be concluded that the potential for entrepreneurial characteristics of each respondent is in the medium category because it has a value range between 17-31
Eksistensi Grab Food Terhadap Omzet Bisnis Kuliner Di Kabupaten Lombok Timur Sirrul Hayati; Siti Reuni Inayati
JPEK: Jurnal Pendidikan Ekonomi dan Kewirausahaan Vol 6, No 1 (2022): JPEK (Jurnal Pendidikan Ekonomi dan Kewirausahaan)
Publisher : Universitas Hamzanwadi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29408/jpek.v6i1.5722

Abstract

The development of information technology in the era of the industrial revolution 4.0, increasingly affects the order of life. Ease of ordering, time and cost efficiency make online transportation superior to conventional transportation. In 2019, the people of East Lombok were introduced to online transportation, namely Grab. From 2019 to 2020 the number of culinary businesses that have joined Grabfood is 183 businesses. This study aims to determine the effect of the existence of the Grabfood service in increasing the turnover of culinary sales. The research location was conducted in East Lombok, especially in the city of Selong. Determination of respondents as the selected data source using purposive sampling technique. Collecting data using observation, interview and documentation techniques. Qualitative data analysis: data reduction, data exposure, and drawing conclusions. According to the results of interviews, observations and data collection, the results show that the more users of e-commerce, the more culinary transactions increase. The existence or existence of online transportation grabfood is influential and has a big impact on the culinary business in East Lombok, especially in the city of Selong. Not only in terms of increasing turnover but also providing free promotional media to introduce the location and menu so that it can be known by the wider community
Co-Authors Heri Rospandani Ihwandi, Lalu Rizal Muhammad Anwar Muhammad Joni Iskandar Sirrul Hayati