MODEL ADOPSI INOVASI TEKNOLOGI PADA UMK TEMPE : STUDI PADA PENGRAJIN TEMPE ANGGOTA KOPTI DI KOTAMADYA SALATIGA DAN KABUPATEN BOYOLALI, JAWA TENGAH

Abstract

Tempe is a traditional food in Indonesia, which has been recognized to have a high nutrient content and good for health. Nevertheless, until now, tempe is still better known as a cheap food consumed more by rural communities. To improve the competitiveness of micro and small scale industries which produce tempe, applying an hygienic technological innovations and efficient in the production of tempe becomes a necessity. This research aims to generate a model of adoption of technological innovations in micro and small scale of tempe industry, and to find out what factors that motivate as well as inhibit the adoption of technology. The study was conducted on 68 tempe producers whom are members of Koperasi Tahu dan Tempe Indonesia (KOPTI) in the municipality of Salatiga and Boyolali district. The data was collected using combination of several techniques such as FGD (focus group discussion), in depth interview and survey using a questionnaire. In terms of technology adoption rate, the results showed the majority of tempe producers are classified as laggards and early adopters. Factors associated with technology and external environmental conditions were found to be motivating factors in the adoption of technology. Further, results of the study also showed a number of factors related to the quality of human resources and organizational readiness become inhibiting factors that quite prominent in the adoption of new technologies among tempe producers.