ABSTRAK

Usaha di bidang pengolahan pangan memegang peranan penting dalam perekonomian nasional. Menghadapi Masyarakat Ekonomi Asean (MEA), kinerja industri pangan perlu ditingkatkan agar mampu bersaing di kawasan ASEAN. Salah satu lembaga yang berperan dalam pendampingan usaha adalah Inkubator Bisnis. Penelitian ini bertujuan untuk mengkaji kinerja Inkubator Bisnis Perguruan Tinggi dalam pendampingan usaha tenant dan mengkaji pengaruh program inkubasi terhadap kinerja usaha tenant dalam bidang pangan. Penelitian dilakukan pada beberapa Inkubator Bisnis Perguruan Tinggi dengan mewawancarai pengelola dan tenant inkubator yang memiliki fokus usaha di bidang pangan. Data yang diperoleh dianalisis dengan pendekatan balanced scorecard (BSC). Hasil penelitian menunjukkan bahwa sebagian besar Inkubator Bisnis Perguruan Tinggi memiliki kinerja  cukup (75 ) dan hanya sebagian kecil yang berkinerja baik (17 ) dan sangat baik (8 ). Inkubator Bisnis secara umum memiliki beberapa keterbatasan, yaitu keterbatasan dalam hal proses, kualitas, dan sarana inkubasi serta keterbatasan dalam hal rendahnya efisiensi dan kemandirian secara finansial. Inkubator Bisnis telah berperan dalam peningkatan kinerja usaha tenant, dimana UKM tenant mengalami peningkatan jumlah tenaga kerja, peningkatan omzet, perluasan wilayah pemasaran, dan peningkatan akses ke sumber permodalan.

Kata kunci: balanced scorecard, Inkubator Bisnis, kinerja usaha, UKM pengolahan pangan

ABSTRACT

Businesses in food processing plays an important role in the national economy. Facing the ASEAN Economic Community (AEC), the performance of the food SMEs needs to be improved in order to compete in the ASEAN region. One of the institutions that play a role in nurturing the business SMEs is Business Incubators. This study aimed to assess the performance of University Business Incubators in nurturing the incubator tenants and to assess the effect of incubation program on the performance of Food SMEs tenants. Research was conducted at several Business Incubators belong to universities by interviewing managers and tenants of the Business Incubators that have focus on the food processing sector. Data were analyzed using balanced scorecard (BSC).  The results showed that most of the University Business Incubators have sufficient performances (75 ) and only a small portion performs well (17 ) and excellent (8 ). Business Incubators in general have several limitations such  as limitations in process, quality, and facility in incubation program, low efficiency and financial independence. Business Incubators have contributed in improving the business performance of the tenants by increasing the number of labor, the turnover, the market region, and the access to financial sources.

Keywords: balanced scorecard, Business Incubation, business performance, food processing SMEs