Pengaruh Modal Usaha Dan Penetapan Harga Terhadap Pendapatan Usaha Kuliner Pada Usaha Mikro Di Kecamatan Tidore Selatan

Abstract

This study aims to determine the effect of business capital and pricing on culinary business revenue in micro-enterprises in South Tidore District. This study uses a quantitative method with a population of 77 active culinary businesses in South Tidore District. The results of the study indicate that the business capital variable has a positive and significant effect on revenue, as indicated by a coefficient value of 0.423, with a calculated t-value of 4.069 > t-table 1.992 and a significance level of 0.000 < 0.05. The pricing variable also has a positive and significant effect on revenue, with a coefficient value of 0.498, a calculated t-value of 5.283 > t-table 1.992, and a significance level of 0.000 < 0.05. Simultaneously, business capital and pricing have a significant effect on culinary business revenue, as evidenced by a calculated F-value of 228.719 > F-table 3.119 and a significance level of 0.000 < 0.05. Thus, it can be concluded that the greater the business capital and the more appropriate the pricing applied, the higher the income obtained by micro culinary businesses in South Tidore District.