Determinant factors of entrepreneurship intention to Robusta coffee business around students

Abstract

The entrepreneurial intention of students is the main factor that will be used as output in carrying out a job in addition to the ability of students. Behind the superiority of the Robusta coffee commodity, it turns out that the downstream sector of Robusta coffee still has problems in developing this commodity, namely the limited innovation in processed coffee products to be used as entrepreneurial products. So that this study aims to analyze the determinants of the entrepreneurial intention of processing Robusta coffee in Bengkulu university students. The research was conducted on students who intend to do entrepreneurship at Bengkulu University. The selection of the respondent group was done purposively because processed coffee is the product that is most in demand by young people in Bengkulu Province. The number of respondents needed is 100 student respondents. The data that has been collected is then analyzed quantitatively. Analysis is conducted using a different test model approach and Partial Least Square as well as descriptive analysis. Based on the results of the analysis, it was found that attitude had a significant effect on intention with a significance value of 0.015. Meanwhile subjective norms and behavioral control have no significant effect with significance values of 0.573 and 0.482. Attitude Toward the Behavior refers to the extent to which individuals judge something that is favorable and unfavorable. This factor is a crucial factor for an entrepreneur.