Determining Factors for Culinary MSME Income in Simpang IV Sipin Subdistrict, Jambi City
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Abstract
This study aims to analyze the effect of price, business duration, education level, and working hours on the income of Micro, Small, and Medium Enterprises (MSMEs) in the culinary sector located in Simpang IV Sipin Subdistrict, Telanaipura District, Jambi City. The research employed a quantitative approach with a descriptive-associative method. The study population consisted of 324 culinary MSME owners, and using the Slovin formula with a 10% margin of error, 39 respondents were selected as samples. Data were collected through questionnaires and analyzed using multiple linear regression with SPSS program. The results indicate that, simultaneously, price, business duration, education level, and working hours have a positive and significant influence on MSME income (Fcount = 14.336 > Ftable = 2.64; Sig = 0.000). Partially, business duration, education level, and working hours have a positive and significant effect, while price has a positive but insignificant effect on income. The Adjusted R Square value of 0.584 shows that the independent variables explain 58.4% of the variation in MSME income, while the remaining 41.6% is influenced by other factors such as capital, business location, promotion strategy, and product innovation. The study concludes that the increase in culinary MSME income in Jambi City is not primarily driven by pricing strategies but rather by business experience, entrepreneurial education, and effective working hours management. Therefore, human resource capacity building, managerial training, and digital marketing adoption are essential strategies to enhance competitiveness and ensure the sustainable growth of culinary MSMEs.
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