KEMAMPUAN PENGUSAHA KECIL MAKANAN KEMASAN DALAM MENINGKATKAN KUALITAS PRODUK DAN HASIL PENJUALAN DI KOTA TANJUNG SELOR
ABSTRACT THE ABILITY OF PACKAGED FOOD ENTREPRENEURS IN IMPROVING PRODUCT QUALITY AND SALES PRODUCTS IN TANJUNG SELOR CITY By: Suharman 201441063 This study aims to determine the ability of small packaged food entrepreneurs to improve product quality and sales results in the city of Tanjung Selor, which is useful for knowing how much economic improvement is. This research method uses quantitative research methods. The technique used to collect data using primary data collection techniques (questionnaire method) and secondary data methods (literature review). The results of this study (1) Small Entrepreneurs (X1) with Product Quality (Y1) is 0.94 with a p-value of ***. Because the p-value 0.05 indicates that small entrepreneurs have a very significant effect on product quality. Because the coefficient which is positive indicates a unidirectional relationship. (2) Small Entrepreneur (X1) with sales revenue (Y2) is 0.20 with a p-value of 0.616. Because the p-value> 0.05 indicates that small entrepreneurs have no significant effect on sales results. (3) Product Quality (Y1) with Sales Results (Y2) is 0.75 with a p-value of 0.071. Because the p-value> 0.05 indicates that Production Quality has no significant effect on Sales Results. Because the coefficient which is positive indicates a unidirectional relationship.