Abstract
The culinary delights that are sold in front of the house entrance gate (angkul-angkul) are currently starting to develop rapidly in Peliatan Village, Ubud, Gianyar, Bali. The research objectives are: (1) to prove that empowerment of angkul-angkul culinary ergo-entrepreneurship oriented can improve entrepreneurial and environmental care attitudes and (2) to know how to solve ergonomic and entrepreneurial problems faced by culinary sellers. This quasi-experimental research used the same subject design. The subjects were 25 angkul-angkul culinary sellers who were randomly selected from 37 available populations. The independent variable in this study is the empowerment of angkul-angkul culinary with ergo-entrepreneurship orientation. The dependent variable is an entrepreneurial attitude and an environmental care attitude which is recorded before and after empowerment. The data obtained were analyzed using paired t test at a significance level of 5%, because the data were normally distributed. The results showed that the entrepreneurial attitude of sellers increased by 20.13% and the attitude of caring for the environment increased by 20.01% and the obstacles faced related to the empowerment of sellers were more technical and economic in nature which could be overcome through awareness programs. The conclusion is that the empowerment of angkul-angkul culinary with ergo-entrepreneurship orientation can significantly improve entrepreneurial attitudes and environmental care attitudes (p <0.05).
Highlights
The economy of the people in Peliatan Village has been slumping, since Mount Agung erupted, because many foreign tourists have canceled their tourist visits to Bali in general and to Peliatan Village in particular
Starting from the identification of these problems, problem formulations can be made: (1) can the entrepreneurial attitude of sellers be improved through empowerment of ergonomically oriented angkul-angkul culinary based on ergonomics?, (2) can the empowerment of angkul-angkul culinary based ergo-entrepreneurship oriented improve people's awareness of environmental conditions?; and (3) how to handle ergonomics and entrepreneurship problems that have been accompanying angkul-angkul culinary sellers in Peliatan Village? The research objectives are: (1) proving that the empowerment of ergoentrepreneurship oriented angkul-angkul culinary can improve the entrepreneurial attitude of sellers, (2) prove that empowerment of ergo-entrepreneurship oriented angkul-angkul culinary can increase people's awareness of environmental conditions; and (3) knowing how to handle ergonomic and entrepreneurial problems that have been accompanying angkul-angkul culinary sellers in Peliatan Village
The benefits of the research are: (1) it can be used by culinary sellers as a reference in developing ergo-entrepreneurship-oriented culinary businesses and (2) it can be implemented by related agencies, especially in improving the working conditions of angkulangkul culinary which is currently being developed by the community
Summary
The economy of the people in Peliatan Village has been slumping, since Mount Agung erupted, because many foreign tourists have canceled their tourist visits to Bali in general and to Peliatan Village in particular. Based on the synthesis of the relevant literature with the research variables used to solve the problems found, it is necessary to conduct research in the form empowerment of angkulangkul culinary based ergo-entrepreneurship oriented This statement is strengthened by the results of a preliminary study in the form of problems found, namely: (a) minimal business capital; (b) do not have the courage to borrow capital from a bank; (c) lack of entrepreneurial knowledge; (d) low processing quality; and (e) difficult product marketing. The research objectives are: (1) proving that the empowerment of ergoentrepreneurship oriented angkul-angkul culinary can improve the entrepreneurial attitude of sellers, (2) prove that empowerment of ergo-entrepreneurship oriented angkul-angkul culinary can increase people's awareness of environmental conditions; and (3) knowing how to handle ergonomic and entrepreneurial problems that have been accompanying angkul-angkul culinary sellers in Peliatan Village. The benefits of the research are: (1) it can be used by culinary sellers as a reference in developing ergo-entrepreneurship-oriented culinary businesses and (2) it can be implemented by related agencies, especially in improving the working conditions of angkulangkul culinary which is currently being developed by the community
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