PENGARUH HUMAN CAPITAL DAN INKLUSI SOSIAL TERHADAP EMPLOYABILITY PELAKU UMKM BIDANG KULINER DI PASAMAN
DOI:
https://doi.org/10.51878/academia.v6i4.13833Keywords:
Human Capital, Inklusi Sosial, Employability, UMKM Kuliner, Ekonomi IslamAbstract
The sustainability and competitiveness of culinary micro, small, and medium enterprises (MSMEs) depend not only on financial resources but also on human resource quality and access to socio-economic opportunities. In Pasaman Regency, the declining number of active culinary MSMEs highlights the need to strengthen business owners' capabilities to adapt to changes and sustain their businesses. This study aims to examine the effects of human capital and social inclusion on the employability of culinary MSME owners in Pasaman Regency. A quantitative approach with an explanatory research design was employed. The sample consisted of 380 MSME owners selected through stratified random sampling. Data were collected using a Likert-scale questionnaire and analyzed through Structural Equation Modeling–Partial Least Squares (SEM-PLS) using SmartPLS 4. The findings indicate that human capital has a positive and significant effect on employability (β = 0.522; t = 4.264; p = 0.000). Social inclusion also has a positive and significant effect (β = 0.480; t = 4.049; p = 0.000). Together, both variables explain 28% of the variation in employability. These findings emphasize the importance of strengthening individual competencies and expanding socio-economic access through training, financing, technology, and business networks to support MSME owners' adaptability and sustainable business development.
ABSTRAK
Keberlangsungan dan daya saing UMKM kuliner tidak hanya ditentukan oleh ketersediaan modal, tetapi juga oleh kualitas sumber daya manusia dan kesempatan memperoleh akses sosial-ekonomi. Di Kabupaten Pasaman, penurunan jumlah UMKM kuliner aktif menunjukkan pentingnya penguatan kemampuan pelaku usaha dalam menghadapi perubahan dan mempertahankan keberlangsungan usahanya. Penelitian ini bertujuan menganalisis pengaruh human capital dan inklusi sosial terhadap employability pelaku UMKM bidang kuliner di Kabupaten Pasaman. Penelitian menggunakan pendekatan kuantitatif dengan desain eksplanatori. Sampel terdiri atas 380 pelaku UMKM yang dipilih melalui teknik stratified random sampling. Data dikumpulkan menggunakan kuesioner skala Likert dan dianalisis dengan Structural Equation Modeling–Partial Least Squares (SEM-PLS) menggunakan SmartPLS 4. Hasil penelitian menunjukkan bahwa human capital berpengaruh positif dan signifikan terhadap employability (β = 0,522; t = 4,264; p = 0,000). Inklusi sosial juga berpengaruh positif dan signifikan (β = 0,480; t = 4,049; p = 0,000). Kedua variabel menjelaskan 28% variasi employability. Temuan ini menegaskan pentingnya peningkatan kompetensi individu dan perluasan akses sosial-ekonomi melalui pelatihan, pembiayaan, teknologi, serta jaringan usaha untuk mendukung kemampuan pelaku UMKM dalam beradaptasi dan mengembangkan usaha secara berkelanjutan.
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