AN ANALYSIS THE PROFILES OF TRADITIONAL FOOD SMES: A PRELIMINARY STUDY OF MINANGKABAU TRADITIONAL FOOD SUSTAINABILITY IN WEST ,

1ISTETI MURNI, 2WAHYUDI, 3WIRAADINDI PUTRA, 4SRI IMELWATY

1,2STMIK Indonesia, West Sumatera Indonesia 3University International of Batam, Indonesia 4STKIP PGRI,West Sumatera Indonesia E-mail: [email protected]

Abstract- Thespicy and savory Minangkabau traditional foods are well known nationally and globally. However, their sustainability is in big concern. The study is aimed to analyze the entrepreneurial traits and characteristics of the trade and products of Minangkabau traditional food (Small Medium Enterprises) SMEs in , Indonesia. The study was carried out qualitatively with in-depth interview to describe the profiles of 21 traditional foods SMEs in West Sumatra, Indonesia. The results show that 76 percent entrepreneurs run SMEs of family legacy and still preserve the authenticity of the product’s traditional characteristics. In addition, the entrepreneurs face problem of traditional food sustainability due to the scarcity of the raw materials. It is expected that attention is drawn from various parties to develop traditional food entrepreneurs to maintain their continuity and to contribute to the local economic development, Minangkabau culture and Minangkabau society.

Index Terms- entrepreneurship, traditional food, preservation; Smal Medium Entreprise (SME)

I. INTRODUCTION materials. Crisis in the availability disturbs production sustainability since the materials cannot be Psychological characteristics of entrepreneurship are substituted. the important factor in forming qualified and resilient Apart from the product preservation, it is also entrepreneurs. They contribute then improve the Small necessary to study the entrepreneurs involved in and MediumEnterprise (SME) as a pillar of the traditional food business. The business categorized country's economy. There are many characteristics of into the Small and MediumEnterprise (SME) is psychological entrepreneurship in the empirical expected to evolve and create new entrepreneurs. SME studies, such as need for achievement, locus of control, contributes substantially to employment opportunities propensity to take risk, tolerance of ambiguity, self and affects the national and local economies [15]. confidence and innovation [5],[7]. Many researches on entrepreneurship study Minangkabau is an excellent and capable ethnic in entrepreneurial traits that distinguish an individual West Sumatra, Indonesia, known for its Padang from others [8]. The most widely discussed cuisine business. Minangkabau traditional foods are characteristics of psychological entrepreneurship are the original various processed foods typical to the the need for achievement, locus of control and areas/regions in West Sumatra. The traditional foods risk-taking tendency. The most popular theories used as well as the customs are still maintained. Almost in entrepreneurship are the McClelland’s need for every Minangkabau region has certain traditional achievement [1] and Rotter’s locus of control [2] foods which are generally spicy and peppery. This is a which are going to be the main foci of this study. part of the regional identity, the "legacy dishes" of Minangkabau ethnic. II. METHODOLOGY

Various Minangkabau traditional foods with the The study was carried out applying qualitative distinctive taste and appetizing, such as , sate, approach with the data collection techniques of field nasikapau, , lamangtapai, ampiangdadiah, and survey and in-depth interview on 21 SMEs of pangek, attract wider community. Even rendang and Minangkabau traditional foods in West Sumatra, sate are recognized as the tastiest and most famous in Indonesia. This study is aimed to identify the profiles, the world (JPNN). product characteristics and traits of entrepreneurship. Unfortunately, the popularity of Minangkabau cuisine In addition, the pictures of each traditional food is not supported by their sustainability. This is due to location was also taken. Purposive sampling was the cooking materials which are only the natural flora conducted in the regions that have the specific and fauna. For example, rendangdaunkayu Minangkabau traditional food (Figure 1). West (mixed-leaves rendang), pangeklapuak, pangeksasau, Sumatera consists of 19 districts but this study only dadiah (fermented ), jantungpisang (banana chose 8 districts that are Padang, Padang , flower), rebung ( shoots) use the scarce raw Agam, , Lima Puluh Kota, Payakumbuh,

Proceedings of The IRES 13th International Conference, Seoul, South Korea, 24th October 2015, ISBN: 978-93-85832-19-2 4 An Analysis The Profiles Of Minangkabau Traditional Food Smes: A Preliminary Study Of Minangkabau Traditional Food Sustainability In West Sumatra, Indonesia Tanah Datar and Solok (Table 1). The definition of the Minangkabau traditional food SMEs is the family Minangkabau traditional foods used in this study refer business (from parents), about 76.19%. Only 24.81% tothe various traditional processed foods, the complete do not derive from family business. It indicates that the main meals/courses, snacks and drinks with the majority of background is entrepreneurship which distinctive tastes influenced by the eating habits of the cultivates business since young age. local people. This explains the numerous members of Minangkabau ethnic chosen entrepreneurship [3],[4]. The products Table. 1. Traditional food Respondent use a lot of natural raw materials and spices, like sikaduduak (three-flowered desmodium) leaves, mali-mali (leeaaqueta l.) leaves, asamkasambi (gum-lac), bilih fish (Mystacoleucuspadangensis), sasau fish (Hampalamocrolepidota), pensi (lake shells) and spices. However, their availability is limited due to less cultivated and less maintained of exploitation. Analysis of respondent profiles and entrepreneurship traits The analysis covers sex, age, parent occupation, entrepreneurial experience and education level. In general, the majority of the traditional culinary entrepreneurs are female (57.2%). The men are 42.8%. This is a factor that influences children to be entrepreneurs as the mother has shown the role model. Meanwhile, in terms of age, the entrepreneurs are mostly mature (productive), within the age of 40 to 60 years old. The data show 33.34% are 40 - 45, 14:28% are 46-50, 19:04% are 51-55 and 33.34% are 56-60. This shows that the majority is above 50 years (52.38%) indicating that they have a lot of entrepreneurial experience. Then, the majority of the education level is high school (52.39%), followed by primary school (28.57%) and college graduates for only 19:04%. This also indicates that educational background and experience are related to business

failure and success. Someone who wants to run business is suggested to have knowledge and skills as well as experience in order to run the sustained business. In addition, the three elements of entrepreneurial traits of the respondents cover locus of control, need for achievement and motivation.

(i) Locus of control The data from interviews show that the participants have a high commitment with self ability to become the successful entrepreneurs. They are able to organize

Fig.1. Location of West Sumatera Province in Indonesia activities, actions and environment. This is shown from the diligent, tenacious, independent and III. RESULTS AND DISCUSSION trustworthy traits. These factors cause them more responsible for the mistakes and failures so that they The results are described based on the findings of the become more effective in carrying out duties in field data without showing the schedule. Elaboration is managing business [1], [3]. Almost all businesses divided into two, analysis of the business profile and require some attitudes, such as diligence, entrepreneurial traits. commitment, determination and fortitude to overcome Analysis of the business profile obstacles [10]. The problem arose at the initial rank is The analysis covers the business characteristics, age the process to ensure that the business can be and product profiles covering the raw materials. In maintained for a long period. Problem on the general, the age is quite mature; 19:05% (> 50 years), decision-making to join entrepreneurship is in the 19:05% (45- 50 years), 04.76% (40-44 years), 19:05% movement from one to another form, the movement (35-39 years) and 38.09% (<35 years). The majority of from the current life to a new pioneered business. The

Proceedings of The IRES 13th International Conference, Seoul, South Korea, 24th October 2015, ISBN: 978-93-85832-19-2 5 An Analysis The Profiles Of Minangkabau Traditional Food Smes: A Preliminary Study Of Minangkabau Traditional Food Sustainability In West Sumatra, Indonesia decision to leave the existed profession or way of life solve this problem by cultivating the needed raw is not easy. It requires a strong motivation to change materials and improving the quality of the and create new things. An individual needs to have entrepreneurs since the majority of them already have some abilities and reliable personal traits, particularly high entrepreneurial traits. on the mental aspect, which will be a major contribution in achieving success in the pioneered ACKNOWLEDGEMENTS business [12]. This study was conducted by using the research (ii) Need for achievement funding of HibahBersaing. It is funded by Ministry of Successful entrepreneurs usually vision the direction Research, Technology and General of Higher and the goals to achieve. Goals set are the powerful Education Indonesia, Ref. No. drive that will generate them towards the achievement. 39/contract/010/KM/2015, 16 February 2015. The The findings show that the respondents consider it is authors are thankful to Government of West Sumatera important to achieve high achievement. This is for providing data and information. Our sincere indicated in their traits to produce a good thing gratitude goes to all respondents that have participated according to the goals. Age factor does not affect the in the study, for their co-operation and responses. achievement of the respondents, which is different from Norita’s [15]. 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