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Pengaruh Green Product dan Green Innovation Terhadap Kinerja Organisasi Dimediasi Lingkungan Bisnis Pada Pariwisata Hijau Hernum Daya Wati
Jurnal Manajerial Vol. 12 No. 03 (2025): Jurnal Manajerial
Publisher : Program Studi Manajemen Universitas Muhammadiyah Gresik

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30587/jurnalmanajerial.v12i03.10576

Abstract

Background – Rapid changes in the business environment, especially from external factors, require business people to be able to choose and develop the right business. The right choice of business can lead to optimal organizational performance. Aim – The purpose of this study is to examine and analyze (1) the effect of green products on organizational performance; (2) the effect of green innovation on organizational performance; (3) the effect of green products on the business environment; (4) the effect of green innovation on the business environment; (5) the effect of the business environment on organizational performance; (6) the effect of green products on organizational performance through the business environment; (7) the effect of green innovation on organizational performance through the business environment. Design / methodology / approach – The respondents in this study were business actors and strategic decision makers in green tourism businesses located in Gresik Regency and Bojonegoro Regency. The analysis tool used was SEM with SmartPLS software. Findings – The results of the study indicate that green products and green innovation have a positive and significant effect on organizational performance, and green innovation has a positive and significant effect on the business environment. However, green products do not have a positive and significant effect on the business environment. The business environment also does not have a positive and significant effect on organizational performance. Meanwhile, the business environment fully mediates the effect of green products on organizational performance, and the business environment also fully mediates the effect of green innovation on organizational performance. Conclusion – (1) Green products can improve organizational performance, but cannot improve the business environment; (2) Good green innovation can improve organizational performance and the business environment; (3) The business environment cannot improve organizational performance; (4) The business environment cannot mediate the influence of green products on organizational performance; (5) The business environment cannot mediate the influence of green innovation on organizational performance. Research implication – (1) The results of this study indicate that business environment variables and organizational performance have the lowest average values compared to other variables, so the business environment, such as Volatility, Uncertainty, Complexity, and Ambiguity, faced by decision-makers in tourism needs to be further improved; (2) Decision-makers in tourism, for the most part, have innovative ideas that leverage the unique potential of each location; however, these innovations cannot be implemented due to the limited capital available to organizations. Therefore, in the future, the tourism sector must collaborate with investors by promoting its tourism potential. Limitations – (1) Future researchers need to consider a broader scope of research objects, both in the same object of green tourism and on a larger scale such as green entrepreneurship, in order to enrich the results and findings of the research; (2) This study only uses a few indicators to reflect the existing variables, so that future research can expand and integrate the research model by including several other indicators that are considered appropriate for the object taken.
Collaboration of the 'Merah Putih' Village Cooperative Business Model and Public Kitchens in Supporting Local Food Security Sukaris Sukaris; Havy Wardana; Anik Nur Cholifah; Tomi Indarto; Suwandi Suwandi; Hernum Daya Wati; Suwarno Suwarno; Wiwik Widiyawati; Endah Mulyani
International Journal of Management Science and Information Technology Vol. 6 No. 1 (2026): January - June 2026
Publisher : Lembaga Komunitas Informasi Teknologi Aceh (KITA), Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35870/ijmsit.v6i1.6542

Abstract

Local food security is a strategic issue in sustainable development, especially amidst challenges in food distribution, unequal access, and increasing nutritional needs of the community. Strengthening community-based food systems has encouraged the emergence of the Merah Putih Village Cooperative (KDMP) as a village economic aggregator and the Free Nutritional Meal Program (MBG) through public kitchens as food providers for vulnerable groups. The collaboration between these two institutions is seen as capable of shortening the supply chain, increasing the absorption of local products, and strengthening the people's economy. Data were collected through in-depth interviews, observations, documentation studies, and focus group discussions, then analyzed using thematic analysis techniques to obtain a comprehensive contextual understanding. The research findings indicate that collaboration between KDMP and public kitchens has significant potential to build a more organized food distribution chain, provide a stable market for village products, and create economic opportunities for local communities. However, institutional fragmentation, technological limitations, varying procurement mechanisms, and the lack of quality standards remain key obstacles. This study concludes that collaborative business models can be an effective strategy for building an inclusive and resilient local food ecosystem if supported by strengthened governance, supply chain digitalization, and cross-sector partnerships. Theoretically, this research contributes to the development of collaborative governance and community-based business models by demonstrating that synergy between local organizations can increase food system resilience while expanding the role of cooperatives as community economic institutions. Consequently, local governments and program managers need to promote collaborative regulation, institutional capacity building, and investment in logistics infrastructure to ensure the sustainability of village-based food systems.