IDENTIFIKASI RISIKO BISNIS UMKM WARUNG MAKAN: STUDI KASUS DI KOTA TEGAL

Abstrak

Penelitian ini bertujuan mengidentifikasi profil risiko bisnis yang dihadapi UMKM warung makan melalui pendekatan studi kasus di Kota Tegal. Pendekatan kualitatif digunakan dengan metode studi kasus, di mana informan dipilih secara purposive dari pemilik warung makan yang telah menjalankan usaha sekurang-kurangnya dua tahun dan memiliki lokasi usaha permanen. Data dikumpulkan melalui wawancara mendalam, observasi langsung di tempat usaha, serta kuesioner pendukung yang berfungsi memetakan persepsi risiko secara kuantitatif sederhana. Analisis data mengikuti model Miles dan Huberman yang mencakup proses reduksi data, penyajian data, dan penarikan kesimpulan, kemudian dimatrikskan ke dalam kategori risiko operasional, keuangan, sumber daya manusia, dan pasar. Hasil penelitian menunjukkan bahwa risiko operasional dan keuangan merupakan bentuk risiko yang paling menonjol, tercermin dari permasalahan ketidakkonsistenan bahan baku, kerusakan peralatan, sisa makanan setiap hari, fluktuasi harga bahan pokok, serta ketiadaan dana cadangan yang memadai. Risiko sumber daya manusia dan pasar juga teridentifikasi melalui isu kedisiplinan karyawan, peningkatan jumlah pesaing sejenis, dan rendahnya pemanfaatan media promosi digital. Secara keseluruhan, praktik pengelolaan risiko masih bersifat reaktif dan sangat bergantung pada figur pemilik, sehingga diperlukan penguatan manajemen risiko melalui formalisasi SOP sederhana, peningkatan kedisiplinan pencatatan keuangan, serta optimalisasi strategi pemasaran berbasis teknologi digital guna memperkuat ketahanan usaha warung makan di tengah persaingan yang dinamis.

This study aims to identify the business risk profile faced by micro scale food stall MSMEs through a case study approach in Tegal City. A qualitative case study design was employed, with informants selected purposively from food stall owners who had operated their businesses for at least two years and maintained permanent business premises. Data were obtained through in depth interviews, direct on site observations, and a supporting questionnaire designed to capture risk perceptions using simple quantitative scoring. The data analysis adopted the Miles and Huberman framework comprising data reduction, data display, and conclusion drawing and was further structured into a risk matrix covering operational, financial, human resource, and market risk categories. The findings indicate that operational and financial risks constitute the most salient risk types, as evidenced by inconsistent raw-material quality and availability, sudden equipment failures, daily food leftovers, volatility in input prices, and the absence of adequate contingency funds. Human resource and market risks are also evident, particularly in relation to employee discipline issues, the growing number of competitors offering similar products, and the limited use of digital promotion channels. Overall, risk management practices remain largely reactive and highly owner dependent, suggesting the need to strengthen risk management through the formalization of simple standard operating procedures, more disciplined financial record-keeping, and the optimization of technology based marketing strategies to enhance the resilience of food-stall MSMEs in an increasingly competitive environment.