Technopreneurship Based Product Innovation: a Case Study on Small Entrepreneur

Tri Wibawa, Hendro Widjanarko, Humam Santosa Utomo, Suratna Suratna, Endah Wahyurini



Small businesses experience problems in creating product innovations in order to meet consumer expectations. This study aims to determine the role of technology and SME resources in creating food product innovation. In addition, the purpose of this study also describes the role of stakeholders in assisting small businesses in creating innovative products and product marketing. The study was conducted on a small company that produces processed salak food in Sleman, Yogyakarta. The analysis technique uses qualitative analysis. Data were collected from SMEs, local governments, and industry associations by means of observation, interviews, and focus group discussions. The study results show that technical assistance from higher education can be applied by SMEs in creating various kinds of innovative salak processed foods. In addition, economic feasibility studies have also been carried out so as to provide financial benefits for small entrepreneurs. The government as a stakeholder helps facilitate SMEs by providing promotions and product sales.


Technopreneurship, innovation, stakeholders, small and medium entrepreneurs

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Proceeding of LPPM UPN “Veteran” Yogyakarta Conference Series 2020 – Engineering and Science (ESS). 

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