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All Journal Jurnal Manajemen Bisnis Kewirausahaan Maeswara: Jurnal Riset Ilmu Manajemen dan Kewirausahaan
Ira Sukma Panggabean
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Decision Sciences, Operations Research & Management Economics, Econometrics & Finance

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Analisis Manajemen Risiko Keuangan dan Tenaga Kerja pada UMKM Mie Ayam Mbak Yummi Kota Medan Ira Sukma Panggabean; Nur Hamidah; Aidil Anwar Ritonga; Putri Kemala Dewi Lubis; Rossy Pratiwy Sihombing
Maeswara : Jurnal Riset Ilmu Manajemen dan Kewirausahaan Vol. 2 No. 3 (2024): JUNI : Maeswara
Publisher : Asosiasi Riset Ilmu Manajemen Kewirausahaan dan Bisnis Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61132/maeswara.v2i3.957

Abstract

MSMEs (Micro, Small, and Medium Enterprises) are one of the important economic pillars in driving local economic growth in various cities in Indonesia. However, MSMEs often face significant challenges, especially related to financial and labor risk management. This study aims to analyze financial and labor risk management at Mbak Yummi Chicken Noodle MSMEs in Medan City. In this study, a descriptive qualitative approach with interviews was used to collect data from business owners and employees. The analysis was conducted with a focus on financial risk management strategies, such as product and service diversification, creative promotion, cash flow management, and access to capital, and labor risk management strategies, including employee cost management, employee development and retention, and effective performance management. The results show that Mbak Yummi Chicken Noodle MSMEs have implemented various strategies to effectively manage financial and labor risks. Product and service diversification, creative promotions, and utilization of online delivery and ordering services help reduce financial risks and maintain revenue stability. Meanwhile, efficient management of employee costs, employee development, and effective performance management help manage labor risks, improve productivity, and maintain service quality. This research shows that effective financial and labor risk management plays an important role in the operational success of Mbak Yummi Chicken Noodle MSMEs.
Analisis Pengaruh Ketersediaan Bahan Baku serta Mutu Produk Ikan Asin terhadap Keberlangsungan UMKM di Kelurahan Hajoran, Kecamatan Pandan, Kabupaten Tapanuli Tengah Ira Sukma Panggabean; Aprinawati Aprinawati
JUMBIWIRA : Jurnal Manajemen Bisnis Kewirausahaan Vol. 4 No. 3 (2025): Desember : Jurnal Manajemen Bisnis Kewirausahaan
Publisher : BADAN PENERBIT STIEPARI PRESS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56910/jumbiwira.v4i3.3232

Abstract

This research is motivated by the problem of how the availability of raw materials and the quality of salted fish products influence the sustainability of Micro, Small, and Medium Enterprises (MSMEs) in Hajoran Village, Pandan District, Central Tapanuli Regency. The study aims to analyze the extent to which these two factors contribute to the continuity and long-term viability of MSME businesses in the region. The research uses a quantitative approach, with the population being MSME actors engaged in salted fish production in Hajoran Village. The sample consisted of 63 respondents, selected through purposive sampling, with data collected via questionnaire distribution. Data analysis was performed using the Statistical Package for the Social Sciences (SPSS) version 26. The findings indicate that the availability of raw materials has a positive and significant effect on business sustainability, with a standardized coefficient of 0.378 and a significance level of 0.000. Likewise, product quality also shows a positive and significant influence, with a coefficient of 0.455 and the same significance level (0.000). Simultaneously, these two variables contribute a combined influence of 68.4% to the sustainability of MSMEs. The results suggest that improving access to raw materials and enhancing product quality are crucial strategies for ensuring the long-term success of MSMEs in the salted fish industry.
Co-Authors Aidil Anwar Ritonga Aprinawati, Aprinawati NUR HAMIDAH Putri Kemala Dewi Lubis Rossy Pratiwy Sihombing