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All Journal Jurnal Ilmiah Edunomika (JIE) Jurnal Cahaya Mandalika Journal Research of Social Science, Economics, and Management
Agoes Tinus Lis Indrianto
Universitas Ciputra
Humanities Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Environmental Science Languange, Linguistic, Communication & Media

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PENGEMBANGAN WISATA KULINER DI KOTA SEMARANG Tinus Lis Indrianto, Agoes; Tourism; Anna Kristanti, Dwi
Jurnal Cahaya Mandalika ISSN 2721-4796 (online) Vol. 5 No. 1 (2024)
Publisher : Institut Penelitian Dan Pengambangan Mandalika Indonesia (IP2MI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36312/jcm.v5i1.2633

Abstract

ABSTRACT In addition to the tourism industry's explosive growth, Semarang City hosts a large number of visitors who come to savor the local cuisine. The purpose of this study is to discover culinary tourism destinations in Semarang City and to ascertain the typical cuisine of the city, which attracts tourists. This study also examines the traits of visitors to Semarang City in relation to the development of the culinary arts. This study uses a survey approach and is descriptive quantitative research. employing incidental sampling, a non-probability sampling approach, on a sample of one hundred respondents. Several culinary districts are included in the research location. The findings indicated that the numerous gastronomic attractions in Semarang draw visitors. Among the delectable dishes are Nasi Kucing, Mie Kopyok, Tahu Gimbal, and Soto Semarang. Lunpia, Wingko Babat, and Bandeng Presto are examples of side dishes. Gilo-Gilo, Blanggem, Tahu Petis, and Gandos are examples of snacks. The five locations that make up Semarang City's culinary are Taman KB, jl. MT. Haryono, jl. Pandanaran, intersection five, and Sri Ratu Mall. The majority of visitors are between the ages of 31 and 35, have completed high school, and work as public servants. Most of the guests are from outside the city and are female. They travel with relatives and gather knowledge from friends and family. Keywords: Semarang City, tourism development, culinary tourism.
Strategi Digital Marketing Rustic Market Forest Tree Untuk Tetap Bertahan dan Berkembang di Tengah Kompetisi Cafe Viral dan Kekinian di Surabaya Nengrugaya; Agoes Tinus Lis Indrianto
JURNAL ILMIAH EDUNOMIKA Vol. 10 No. 2 (2026): EDUNOMIKA
Publisher : ITB AAS Indonesia Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29040/jie.v10i2.19849

Abstract

The growth development of digital technology and social media has changed how culinary businesses promote their products and connect with customers. In Surabaya, the café industry is now more competitive because many viral and trendy cafés use digital platforms to attract consumers. This situation means businesses need effective digital marketing strategies to survive and grow. Rustic Market Forest Tree is a café that uses social media for promotion, focusing on its nature-theme concept. However, there is still limited research on how marketing strategies help business growth. This study aims to analyze the role of digital marketing in supporting the growth and sustainability of Rustic Market Forest Tree and to identify the strategies used to compete with viral cafés in Surabaya. The research uses a qualitative case study approach. Informants were chosen through purposive sampling and include digital marketing team members, operational staff, and active customers, with a total of 15 participants. Data were collected through in-depth interviews, observation, and documentation, then analyzed using an interactive analysis model. The results show that digital marketing is important for increasing customer engagement, strengthening brand positioning, and encouraging visits through content planning, authentic visual, digital interaction, and combining online and offline branding.
ANALISA KEPUASAN PELANGGAN TERHADAP PRODUK DAN LAYANAN DI LE BLÉ BOULANGERIE SURABAYA Samantha Jane Hampton; Sherryn Sheronna; Agoes Tinus Lis Indrianto; Ivana Grasielda
JURNAL ILMIAH EDUNOMIKA Vol. 10 No. 2 (2026): EDUNOMIKA
Publisher : ITB AAS Indonesia Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29040/jie.v10i2.19878

Abstract

This study seeks to examine customer satisfaction with the products and services offered at Le Blé Boulangerie Surabaya. Customer satisfaction serves as a key measure of business performance, indicating the extent to which a company fulfills or surpasses customer expectations. A qualitative case study approach was employed to gain an in-depth understanding of customers’ perceptions and experiences. Data were gathered through in-depth interviews, observations, and documentation, involving both new and repeat customers, as well as internal stakeholders. The results reveal that customer satisfaction is shaped by several important factors, including product quality (such as taste, presentation, and variety), service quality, pricing, café ambiance, and location. Most customers expressed satisfaction with the consistency and quality of the products, along with the friendly and responsive service provided. Furthermore, emotional aspects such as comfort and overall atmosphere significantly contribute to the level of satisfaction experienced by customers. The study concludes that sustaining high product quality, enhancing service consistency, and continuously innovating menu offerings are crucial strategies for increasing customer satisfaction and fostering customer loyalty. These findings are expected to offer practical insights for improving customer experience within the culinary business industry.
Analysis of the Relationship Between Factors of the Health Belief Model (Perceived Benefit and Perceived Barrier) and Service Quality (Reliability and Responsiveness) on Outpatient Satisfaction, Controlling for Sociodemographic Characteristics, at the Cardiology Clinic of Hospital X in Indonesia Michael Aditya Lesmana; Agoes Tinus Lis Indrianto
Journal Research of Social Science, Economics, and Management Vol. 5 No. 11 (2026): Journal Research of Social Science, Economics, and Management
Publisher : Publikasi Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59141/jrssem.v5i11.1509

Abstract

Patient satisfaction is a critical measure of healthcare quality, particularly in cardiac outpatient services where cardiovascular disease constitutes a major global health burden. In Indonesia, stroke and ischemic heart disease represent the leading causes of mortality, emphasizing the need for effective and responsive cardiac care. Despite a national hospital satisfaction rate of 82.7%, this figure remains below the government target of 90–95%, highlighting gaps in service delivery, especially in responsiveness and reliability. This study aims to examine the influence of Health Belief Model dimensions (perceived benefits and perceived barriers) and SERVQUAL service quality attributes (reliability and responsiveness) on outpatient satisfaction at a cardiac polyclinic, while controlling for sociodemographic factors such as age, gender, education, and marital status. A quantitative cross-sectional design was employed, collecting data from 146 adult patients using structured questionnaires. Data were analyzed through hierarchical multiple regression to determine the partial and combined effects of the independent variables. The findings indicate that responsiveness is the most dominant predictor of patient satisfaction, followed by reliability and perceived barriers, whereas perceived benefits and sociodemographic factors showed no significant influence. These results suggest that operational efficiency and barrier mitigation are more impactful than inherent medical benefits in determining patient satisfaction. The study concludes that prioritizing responsiveness, reliability, and the reduction of procedural barriers can substantially improve patient satisfaction, providing actionable insights for healthcare management and policy optimization.
Co-Authors Anna Kristanti, Dwi Ivana Grasielda Michael Aditya Lesmana Nengrugaya Samantha Jane Hampton Sherryn Sheronna Tourism