Linking personal attributes, technical skill and managerial competence towards entrepreneurial orientationand the success of traditional home culinary industry

Surveys had shown that there are lots of people who work in the culinary business industries in Seberang Kota Jambi, and even though they were not managed professionally they had survived for quite some time. This study aimed to test the relationship between personal attributes, technical skill and managerial competence toward entrepreneurial orientation and successes. The data were collected through the questionnaire for 44 people who owned small culinary businesses in several districts in Seberang, then were analyzed using Partial Least Squares Path Modeling (PLS-SEM). The result had shown that the personal attributes and technical skills have no siginificant influence on the entrepreneurial orientation, but their managerial competence had a significant influence on their entrepreneurial orientation. Then the entrepreneurial orientation have positive influence on the success of business. So in a way, the managerial competence determine their success in business. That’s why it was needed a lot of help from the government and academicians to increase their managerial competence by giving them special guidance, counselings and trainings continuously.


INTRODUCTION
In the midst of the rapid flow of competition in goods and services as in the current situation, competitiveness can no longer rely solely on the wealth of natural resources, low wages of labor and other non-renewable resources. The economic structure has shifted from natural resource-based economy towards human resourcesbased called creative economy. This means that the creative economy is strongly supported by information and creativity in the form of ideas and knowledge of human resources. The implementation of creative economy concept in Indonesia aims to improve the domestic industry, especially small and medium industries commonly known as Small and Medium Enterprises (SMEs). The successful implementation of the creative economy will be realized if there is synergy between government, business and academia (http://www.bekraf.go.id/profil/tugas).
Across the city of Jambi which is the center of Jambi indigenous people also do not want to miss in stimulating the creative economy. Local government support is obvious, with many established craft centers, such as the center of Jambi batik, hand embroidered centers, crackers centers and various other centers. But there is a center that has not been much touched, the traditional culinary centers such as cake craftsmen rocking, maximal cake, 8-hour cake, gandus cake, apam, putu, jando bergoyang, sumping soil and other pastries. They exist, but their existence is not traced. This is because their business is still traditional. Their potential for growth is quite wide open, given the cakes they make are delicious, different flavors of the modern cake, using natural ingredients and preservative-free.
From the initial survey conducted showed that their numbers are quite large and spread in eleven villages along Seberang City. The effort they do generally involves the family and has been running for a dozen years. They are actually creative economic actors who have a creative idea to keep the traditional traits in the midst of community behavior that tends to side with western cuisine such as pizza hut, hamburger, dunkin donut, papa bread and others.
There is one interesting phenomenon of the personality of the traditional cake entrepreneurs They persisted despite sales growth on a stable chart. The high harvest will be enjoyed only during Ramadan and Idul Fitri, the rest is stable and only produce based on order. They have a high self efficacy that their cake will be sold out because of the belief that every business will have its sustenance.
Referring to the opinion of Hellriegel et al. (2016) , the success of selfemployment is influenced by personality attributes, technical skills and managerial competence. Atirbut personality includes characters who have " need for achievement ", desire to be free (desire for independence), confidence (self-efficacy) and are willing to sacrifice (self-sacrifice). Technical skills have a meaning to understand the field of business that they do. For example the traditional culinary entrepreneur, then he must understand about the world of traditional cakes, ranging from recipes to creativity in processing. Managerial competence includes the ability to plan and strategize, cooperate, communicate and manage oneself (self management). Hellriegel et al. (2016) also affirms that entrepreneurs are not born , but are formed. Because the development of personality with the ability to adapt to the environment that causes the entrepreneurial spirit was formed, not because of being born as a factor of heredity or talent. There are indeed entrepreneurs who only continue the efforts of previous generations, but if they do not have the personality attributes of entrepreneurship, technical skills and managerial skills, then the effort will slowly crumble. As the phrase is often heard, that the first generation finds, the second generation enjoys and the third generation destroys.
Another opinion about the factors that influence the success of self-employment is proposed by Nicolas (2009). Nicolas (2009) shares the factors that influence entrepreneurship into internal and external factors. Internal factors include firm size, stakeholder personality, educational background (owner and worker), and corporate culture. Meanwhile, external factors include national culture, a country's economic system, regional economic integration, and people's purchasing power. Furthermore, Nicolescu (2009) stated that internal factors more influence SME's performance than external factors by considering the economics scale of SME's. The combination of external and internal variables can be an example of how it can affect the survivability of MSMEs.
Base on combining the two opinions, then in this study will use the attributes of personality, technical skills and managerial competence as a factor that affects the success of self-employment. However, the success of entrepreneurship will also be influenced by carefulness to respond to changes in the external environment as reflected in the courage to take risk, speed and flexibility and never give up, or known as the concept of entrepreneurship orientation (Debbie et al., 2001). The entrepreneurial orientation emphasizes the spirit to create business innovation, as a refresher of business congestion, often accompanying the initial step of innovation (Zhou et al . 2005). Therefore, the attributes of personality, technical skills and managerial competence will affect the entrepreneurial orientation and the success of the business.
Referring to the results of previous studies and origin of the fact initial survey results showing that entrepreneur unique culinary Jambi still doing business the traditional way, it is felt necessary to test more about the factors that affect the success of the entrepreneur and how the mechanism of factors it can affect the success of selfemployment. By knowing the factors and how the mechanism of these factors affect the success of self-employment, is expected to provide input to improve the success of their business. The success of the entrepreneurship of one of the culinary sub-sectors, is expected to be transmitted to other entrepreneurs, so that the traditional culinary home industry develops and ultimately will drive the creative economy of culinary sub-sector and other sub-sectors.

METHODS
This research is quantitative because it wants to test the correlation between personal attribute, technical skill and managerial competence to entrepreneurial orientation and linkage between entrepreneurship orientations with home industry success. The main data in this study is primary data obtained directly by distributing questionnaires to selected respondents.
The number of samples is determined based on the Kretjie table using 5% significance level of 44 people. The sampling technique used in this study is proportional cluster sampling distribution . The sample taken is based on the domicile of the business unit concerned .
Measurement of each variable based on indicators with reference to previous research (Table 1).

Tabel 1. Concept and indicator variable Variable
Concept The character or characteristics possessed by the business owner is a strong driver from within himself for entrepreneurship and consistent in running his business.  Hellriegel et al. (2016) To obtain the primary data compiled research instrument in the form of questionnaires n compiled in the form of a closed statement. Questions or statements arranged in the questionnaire are in the form of multiple choices using Likert scale 1-5 . Choice 1 indicates strongly disagree whereas option 5 indicates strongly agree.
Then data analyzed using Partial Least Square (PLS), which is a powerful analytical method because it can be applied to any data scale, does not require many assumptions and the sample size does not have to be large .

Description of Respondents
Respondents were randomly selected from culinary entrepreneurs scattered across Seberang Jambi City with the criteria of having been in business for at least two years. Respondents were selected by chance all of female effort pastries (Bangkit, Kembang Goyang and Semprong) and traditional cakes (Putu, Apam, Gandus, Bolu Kemojo, Padamaran, Kue Lapis Ketan and a variety of traditional cakes more) as many as 32 people ( 72.73%) and crackers as many as 12 people (27.27%).
Based on Education level, most of entrepreneurs were primary school graduated as many as 19 people (43.18%), high school graduated as many as 18 people (40.91 %) and the rest 7 people graduated from junior high school (15.9%). Of the age range, 20 people (45.46%) were aged 40-49 years old, 12 people (27.277%) were aged 50-59 years, 7 people (15.91%) were aged 30-39 years and the remaining 5 people (11.36%) aged 60 and over.
This fact indicates that the interest in the culinary business is dominated by the older generation earlier just graduated from elementary school had the opportunity to school and mothers who do not have the opportunity to enroll in the higher level. Most of them running theirs business since a dozen years with recipe from the family derivation heritage. From the result of the respondent's answer, only 5 people (11%) stated that they chose this business as the main search while the remaining 39 people (89%) reasoned to get additional income beside their husband's income as the head of the family.

Validity and reliability test Convergent validity
An indicator is said to have good reability, if the outer value of loading is above 0.70 (Sarwono, 2014  Here is the model picture along with the value of cross loading after issuing the indicator which is valued below 0.70:

Discrimant Validty
The first criterion for measurement discriminated validity can be seen on cross loading between indicator and construct. Here's the cross loading table. From table 4 it is seen that the correlation of the construct between business orientations with the indicator is higher than the correlation of other construct indicators that is personality attribute, technical skill, managerial competency, home industry successful. This suggests that latent constructs predict indicators on their blogs better than other blog indicators.
Second criteria for discriminates validity is by comparing the roots of Average Variance Extracted (Fork AVE) is a Fornell Larcker value for each construct with a correlation between constructs with other constructs in the model. Model has discriminant validity that is enough if value Fornell Larcker for each construct is greater than the correlation between the other construct constructs. The following table is Fornell-Larcker Criterion. Based on the value Fornell Larcker can be seen that all the value is greater than the value of correlation between latent variables then the outer model is valid. The following table is Average Variance Extracted (AVE). Based on Average Variance Extracted (AVE) can be seen all above 0,5 means valid outer model so no longer need to eliminate indicator variable and can be continued inner model analysis (structural model).

Reliability test
In addition to construct validity test also conducted testing of reliability of the constructs measured by two criteria, namely: Cronbach 's Alpha and Composite Reliability . This value reflecting the reliability of all indicators in the model. The minimum value value is 0.7 is ideally 0.8 or 0.9. Otherwise, to Cronbach's Alpha composite also used on interpretation of composite reliability who equal in Croach's Alpha. The value of Cronbach 's Alpha and Composite Reliability and its graphs in this study can be seen in table 7 below: In Table 7 it appears that all the indicator variables has Cronbach 's value Alpha and Composite Reliability above 0.7 so that the outer model is declared reliable.

Evaluation inner the model and structural equation model
The inner model evaluation is to test the significance of the latent independent variable or to test the hypothesis. The statistical t-value becomes the size of the assessment via resampling with bootstrapping. Re-sampling is a way of multiplying data from existing samples that meet statistical rules.
The research model with bootstrapping technique can be seen as follows:  To hypothesis test is done by comparing the value of t statistics with t-table or compare P value at significance level α = 5%. The number of samples are 44 respondents then t-table (df=n-k, 44-5=39) is 2.022. If t-arithmetic is greater than t-table and P-value less than 0.005 then hypothesis is accepted. The following table recapitulation of hypothesis result test.  9 it is seen that the one hypothesis that states there is a positive and significant influence between the attributes of personality to the orientation of entrepreneurs rejected. This means that personality attributes have no significant positive effect on entrepreneurial orientation. Likewise with the second hypothesis that there is a positive and significant influence between technical skills and entrepreneurial orientation is also rejected. This means that technical competence also has no significant positive effect on entrepreneurial orientation. The third hypothesis that states there is a positive and significant influence between the managerial competences of entrepreneurial orientation is accepted. This means that the higher the managerial competence the higher the effect on the entrepreneurial orientation. The fourth hypothesis that there is a significant positive influence between entrepreneurial orientation and business success is accepted. This means that the higher the entrepreneurial orientation the higher the success of the business.

Discussion
The results of statistical tests show that of the four hypotheses proposed there are only two accepted hypothesis, the remaining two hypotheses again rejected. In other words, among the variables of personality attributes, technical competence and managerial competence that are suspected to have a significant positive effect on entrepreneurial orientation , only managerial competence has a significant positive effect . Although conceptually these three variables have a significant positive effect on entrepreneurial orientation, but the results of statistical tests based on respondents' answers denied it.
This finding becomes interesting because there is a difference of context between conceptual and factual in this research. The fact that the respondents in this study are the mothers who entrepreneurship is dominated because they want to just get extra income with armed with technical skills to make culinary pickup derived from family derivatives, without any special education about culinary and entrepreneurship. They also sell their products passively, in the sense that passively awaiting the arrival of the buyer and in general their buyers are old customers . Even if there are new customers , they are the ones who come by chance or who get word of mouth recommendations through old customers . The cakes they make do not change from time to time, in the sense they retain their traditional self-esteem. This condition causes why attributes of personality and technical skills have no significant effect on their entrepreneurial orientation.
However, behind all these facts, they have a high confidence for continuity of business even though not progressive. This condition causes entrepreneurial orientation to be heard by managerial competence. By having the ability to manage the resources owned by indicated by having a plan and strategy though simple, able to work together and communicate with customers who come and able to manage they to keep production despite sales stagnant, hence it will affect of entrepreneurs orientation which indicated into innovative behavior , proactive and willing to face and manage risk. The higher the managerial competence possessed the higher the entrepreneurial orientation. Having a high entrepreneurial orientation will influence the increase of culinary business success as indicated by the increasing number of customers, competiveness, the awakening of good image in the eyes of the customers and the increase of operating income and profit.
Thus, if the culinary business wants to improve the success of its business then it must first improve the orientation of entrepreneurship in the field of culinary and improve the managerial competence of culinary craftsmen.

Conclusions
From the results of statistical tests can be concluded that the attributes of personality and technical skills have no significant effect on the orientation of entrepreneur, meanwhile managerial competency has significant positive effect on entrepreneurial orientation and entrepreneurial orientation significant positive effect on business success. This means that the higher the managerial competence will be higher also the effect on entrepreneur orientation and the higher of entrepreneur will be the shrub in high success its business .

Recommendations
To increase the success of the culinary business, the first things to do is increase the orientation of entrepreneurship in the culinary field and improve the managerial competence of the culinary craftsmen. To make it happen, it needs the support of various parties, both academics and related institutions to provide continuous training and assistance in the field of management of small and entrepreneurial enterprises. From self craftsmen's also need to continue to improve self-competence and follow the development of consumer tastes without leaving the uniqueness of the product.