The concept of social innovation is increasingly being discussed to pursue sustainable development. New terms and keywords are created to cope with new ideas in various contexts. How these terms are developed in the current structure of knowledge and how we can reinterpret the semantic networks with the empirical context are the primary motivation of this paper. The rural social innovation knowledge structure is constructed to understand the phenomena better and cope with future needs. A multi-methods methodology is applied to construct the knowledge structure with the primary method being topic modeling. The results from topic modeling, co-word analysis, and co-citation are combined to co-construct the knowledge structure. The narratives for the built knowledge structure are then developed in the context of rural social innovation to enhance our understanding. This study found three findings. First, the trend of keywords “community”, “governance”, and “rural” have increased significantly in the field of social innovation. Second, an investigation of the intensity of the topics found six dominant groups of topics, namely actor, business model, natural resources, food security, governance, and urban. Third, the co-word analysis shows that the word innovation is closely related to the terms: sustainable development, social entrepreneurship, social enterprise, rural community, electronic commerce, co-design, and social behavior. The mapping of key terms shows that the structure of the global social innovation research landscape is quite complex. However, it can be broken down into five main parts: objectives, inputs, transformations, outputs, and outcomes.

This study aims to analyze the effect of gamification on the intention of engagement and brand attitude. This study also aims to identify and analyze user involvement in gamification activities as an open innovation process in the field of marketing. Questionnaires were distributed to 170 respondents and analyzed using SEM-PLS. The results of this study are the dimensions of perceived enjoyment have a positive and significant effect on the intention of engagement and brand attitude. The dimensions of perceived usefulness and perceived social influence only affect brand attitude. The perceived ease of use has no significant effect on the intention of engagement and brand attitude. In the context of user participation in open innovation, collaboration between users and Shopee does not seem to have a strong level of involvement. In the protection dimension, all games presented at Shopee Games have met the element of protection of intellectual property, which indicates an element of unique ideation as part of the sustainability of open innovation practices.

Entrepreneurial motivation is divided into three factors, namely mixed motivation, opportunity motivation, and necessity motivation. Business actors in developing countries tend to have mixed motivation. Entrepreneurial motivation affects the growth of a number of businesses in the Special Region of Yogyakarta, particularly in Gunungkidul District. This study has three objectives: to define the entrepreneurial motivation using Exploratory Factorial Analysis, to determine the level of entrepreneurial motivation, and to test the effect of entrepreneurial motivation on business growth of indigenous enterprises in Gunungkidul District using simple linear regression. This study applies a quantitative approach with a mixed data collection method. Quantitative data are collected using a questionnaire, while qualitative data are collected through in-depth interviews with indigenous enterprises and the Office of Industry and Trade. This study employs purposive sampling with the following criterion: entrepreneurs of small and medium-sized industries (known as Industri Kecil Menengah) in the field of craft and fashion business. The results of this study illustrate that entrepreneurial motivation in Gunungkidul District is mixed motivation. Even though entrepreneurial motivation is low, it has an effect on business growth.

This study aims to analyze the process of knowledge acquisition in the culinary business, and the factors that influence knowledge acquisition. This research uses a qualitative approach with a case study method. Case study was selected  in this research is Macaroni Panggang, where Macaroni Panggang became one of the culinary businesses that carried out knowledge acquisition on food menus and restaurant management. The data analyzed collected from interviews with owners, supervisors and vice supervisors of Macaroni Panggang. The results of the study found that there are four knowledge acquisition processes in Macaroni Panggang namely planning, taking knowledge, testing stage, and revision stage. Factors that inhibit knowledge acquisition in Macaroni Panggang are human resource factors. At present Macaroni Panggang does not yet have the resources to conduct knowledge acquisition. This makes not all the knowledge taken can be a real product in Macaroni Panggang.

Abstrak: Disrupsi teknologi dan iklim bisnis yang semakin kompetitif membuat setiap UMKM perlu memiliki kemampuan untuk mengembangan model bisnis yang adaptif. Kecenderungan konsumen untuk mengakses media digital dalam melakukan pencarian informasi mengenai brand membuat setiap bisnis perlu memperhatikan strategi digital marketing. Kegiatan pengabdian yang dilakukan melalui pelatihan daring ini bertujuan untuk meningkatkan kemampuan UMKM dalam mengembangkan model bisnis dan optimalisasi media sosial. Mitra pengabdian adalah Saudari Grace Sisca Sibarani, seorang pengusaha yang menjual serbuk kopi dalam kemasan. Pelatihan dilakukan dalam dua hari. Hari pertama diisi dengan pembukaan pelatihan dan penyampaian materi pengembangan model bisnis. Hari kedua diisi dengan praktik pengembangan model bisnis dan penyampaian materi optimalisasi media sosial untuk promosi. Evaluasi kegiatan ini dilakukan melalui wawancara . Berdasarkan hasil wawancara, diketahui bahwa peserta sudah mencapai 87% penguasaan terhadap materi.Abstract: Disruption of technology and an increasingly competitive business climate make every MSME needs to have the ability to develop adaptive business models. The tendency of consumers to access digital media in searching for information about brands makes every business need to pay attention to digital marketing strategies. This service activity carried out through online training aims to improve the ability of MSMEs in developing business models and optimizing social media. The service partner is Sister Grace Sisca Sibarani, an entrepreneur who sells packaged coffee grounds. The training was carried out in two days. The first day was filled with the opening of the training and the delivery of business model development materials. The second day was filled with business model development practices and the delivery of social media optimization materials for promotion. Evaluation of this activity was carried out through interviews. Based on the results of interviews, it is known that participants have achieved 87% mastery of the material.