Dissertation Examination of Velwin Wibowo

On Tuesday, 05 March 2024, a Dissertation Examination for a DRM student, Velwin Wibowo [2140003194 ] entitled “Enhancing Sustainability of Small-Medium Culinary Industry Through Personal Branding, Corporate Branding, Open Innovation, And Competitive Advantage Moderated By Financial Literacy” was held Alam Sutera, R. B0301, Bina Nusantara University.

The dissertation examination was led by Prof. Dr. Ir. Harjanto Prabowo, M.M. and attended by a team of promotors and examiners. There were three promotors in attendance with Prof. Idris Gautama So, S.E., S.Kom., M.M., Ph.D. as a Promotor, Prof. Dr. Engkos Achmad Kuncoro, S.E, M.M. as Co-Promotor 1, and Agustinus Bandur, Ph.D. as Co-Promotor 2. There were also examiners present, with Dr. Asnan Furinto, S.T., M.M. as Examiner 1, Dr. Ir. Sri Bramantoro Abdinagoro‬ as Examiner 2, and Dr. Ir. Hari Santosa Sungkari, M.H. as Examiner 3. Dr. Susanti Margaretha was also present during the dissertation examination.

DISSERTATION SUMMARY

This research aims to analyze the influence of Personal Branding, Corporate Branding, Open Innovation, and Competitive Advantage on the sustainability of culinary Small and Medium Enterprises (SMEs), mediated by Competitive Advantage and moderated by Financial Literacy. The research employed a mixed-method approach with a concurrent design. The sample consisted of SME owners from 10 major cities in Indonesia. Data were analyzed using Structural Equation Modeling (SEM) with the help of SmartPLS 3.0 software.

The results show that Personal Branding and Open Innovation have a significant impact on Competitive Advantage, while Corporate Branding does not significantly affect Competitive Advantage. Personal Branding, Open Innovation, and Competitive Advantage significantly influence sustainability, but Corporate Branding does not significantly impact sustainability. Competitive Advantage mediates the relationship between Personal Branding and Corporate Branding on sustainability. However, Competitive Advantage does not mediate the relationship between Open Innovation and sustainability. Financial Literacy does not moderate the relationship between Competitive Advantage and sustainability.

The conclusion of this study emphasizes the importance of Personal Branding, Open Innovation, and Competitive Advantage in supporting the sustainability of culinary SMEs, suggesting that SME owners need to enhance these values to achieve better sustainability. This study provides insights into the key factors that contribute to the sustainability of culinary SMEs in an era of complex and dynamic competition.

BACKGROUND

Velwin completed his Bachelor’s degree in Computer Science in 2009 and earned a Master’s degree in Information Systems from Curtin University, Perth, Australia, in 2011. During his studies, he worked part-time at a vocational school in Perth, where he was responsible for website development, IT support, and internal server management. Additionally, Velwin obtained a Certificate IV in Training & Assessment from the same vocational school. After completing his Master’s degree, he worked full-time for two years at LG Accounting Solutions, a public accounting firm, where he served as a Website Developer and Server Support, roles he learned through self-study.

Despite obtaining Permanent Residency, Velwin chose to return to Indonesia in 2013 to assist his parents in managing STMIK Pontianak and Tunas Bangsa School, the only international (SPK) school in West Kalimantan. In 2015, he launched a culinary SME through a franchise collaboration, which later became the inspiration for his research.

In 2018, Velwin resumed active duties as Director and content creator at Tunas Bangsa School, a role he continues to hold. He also became the Chair of the Senate and a full-time lecturer at STMIK Pontianak, while running his culinary business. Encouraged by Prof. Sasmoko, Velwin pursued a Doctoral Program in Research in Management at Binus University in 2019. Throughout his studies, he has been a speaker at international conferences and co-authored three SCOPUS-indexed international journal articles with his supervisors.

Velwin hopes that his research will contribute not only to the short-term success of culinary SMEs but also to their long-term sustainability, enabling them to grow and thrive for generations. His combined experiences as an educator, director, entrepreneur, and researcher continue to shape his professional journey and drive his passion for innovation in education and business.

PUBLICATION

During his time enrolled in the Doctoral Program, Velwin Wibowo has published several publication which was submitted to Conference and Journals. Here are examples of his works:

The dissertation examination of Velwin Wibowo can be seen as below.