Kajian Peluang dan Tantangan UMKM: Sanggupkah Sektor Kuliner Bertahan di Masa Pandemi COVID-19?

Syamsu Rijal(1*), Muhammad Ihsan Said Ahmad(2), Nur Arisah(3), Nurdiana Nurdiana(4), Muhammad Hasan(5),

(1) Universitas Negeri Makassar
(2) Universitas Negeri Makassar
(3) Universitas Negeri Makassar
(4) Universitas Negeri Makassar
(5) Universitas Negeri Makassar
(*) Corresponding Author


This study is designed to reveal whether culinary MSMEs are able to survive during the COVID-19 pandemic, especially the Culinary MSMEs of Coto Makassar. This study was conducted using qualitative approach. Researchers observe, approach or interact with all related people, namely actors in micro, small and medium enterprises in the culinary sector of Coto Makassar which is the focus of this study with the aim to obtain the necessary information and data. The main instruments that have a role to interpret and collect data in this study, namely researchers. Data collection tools used are direct observation, in-depth interviews, and document studies. While the truth and reliability of the data using triangulation with inductive methods. The results of this study show that (1) the pandemic period has an effect on the decrease in revenues of the MSME sector; (2) Coto Makassar culinary MSMEs affected by the COVID-19 pandemic, namely the decrease in revenue; and (3) UMKM Culinary Coto Makassar able to survive the pandemic.

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