Article Per Year (5 Year)
p-Index From 2021 - 2026
0.408
P-Index
This Author published in this journals
All Journal JEMSI (Jurnal Ekonomi, Manajemen, dan Akuntansi) EKOBIMA Ekonomi Bisnis dan Manajemen
Rinda Sekar Arum
Universitas Garut
Economics, Econometrics & Finance Social Sciences Other

Published : 2 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 2 Documents
Search

 1 
Pengaruh Destination Image dan Aktivitas Media Sosial terhadap Minat Berkunjung melalui Destination Personality pada Taman Wisata Alam Gunung Papandayan Rinda Sekar Arum; Dini Turipanam Alamanda; Husni Muharam
Jurnal Ekonomi Bisnis dan Manajemen Vol. 4 No. 1 (2026): EKOBIMA: Jurnal Ekonomi Bisnis dan Manajemen - Juni 2026
Publisher : POLITEKNIK LP3I

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.38204/ekobima.v4i1.2980

Abstract

This study investigates the influence of destination image and social media activities on tourists’ intention to visit through the mediating role of destination personality at Gunung Papandayan Nature Tourism Park. A quantitative explanatory approach was applied in this research. The study involved 200 respondents selected through purposive sampling, consisting of individuals who were familiar with or had received information about Gunung Papandayan from social media platforms. Data were collected using Likert-scale questionnaires and analyzed through Structural Equation Modeling–Partial Least Squares (SEM-PLS) supported by SmartPLS software. The findings indicate that both destination image and social media activities have a positive and significant effect on destination personality. Furthermore, destination personality significantly enhances tourists’ intention to visit. In contrast, destination image and social media activities do not directly affect visit intention in a significant way. Mediation analysis reveals that destination personality acts as an intervening variable linking destination image and social media activities with tourists’ visit intention. These results suggest that establishing a strong destination personality can effectively strengthen tourists’ interest in visiting Gunung Papandayan Nature Tourism Park.
Analisis Faktor-Faktor Yang Mempengaruhi Keberlanjutan Usaha Umkm Bakso Ciwang Mang Ono Kabupaten Garut Jihan Al Mahera; Helviani Rifdah Nazwa; Rinda Sekar Arum; Sofi Fadhilah Soliha; Nazwa Kameliah
JEMSI (Jurnal Ekonomi, Manajemen, dan Akuntansi) Vol. 12 No. 3 (2026): Juni 2026
Publisher : Lembaga Komunitas Informasi Teknologi Aceh (KITA), Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35870/jemsi.v12i3.6339

Abstract

The rapid growth of the culinary industry in Garut Regency, particularly within the Micro, Small, and Medium Enterprises (MSMEs) sector, has intensified competition and increased the need for businesses to maintain long-term sustainability. One notable phenomenon is the rising popularity of the MSME Bakso Ciwang Mang Ono, which went viral on social media despite the absence of a structured digital marketing strategy, yet remains able to sustain sales performance and consumer loyalty. This phenomenon indicates that business sustainability is not solely determined by economic factors but is also influenced by social, operational, and environmental dimensions. This study aims to analyze the factors affecting the business sustainability of Bakso Ciwang Mang Ono in Garut Regency. The research employs a mixed-method approach, combining quantitative analysis using Confirmatory Factor Analysis (CFA) with qualitative data obtained through observation and interviews. The research sample consists of 100 respondents selected through purposive sampling, specifically consumers who have made at least two purchases and are active users of social media. The CFA results reveal seven key factors influencing business sustainability: service and consumption experience, operational consistency, social factors, transparency and hygiene, product information, material efficiency, and community acceptance. Among these, service and consumption experience emerged as the most dominant factor. These findings reinforce the Triple Bottom Line concept, which emphasizes the integration of economic, social, and environmental aspects in the sustainability of culinary MSMEs. This study provides practical implications for MSME practitioners to prioritize service quality, operational consistency, and resource efficiency to ensure business sustainability in the digital era.
Co-Authors Dini Turipanam Alamanda Helviani Rifdah Nazwa Husni Muharam Jihan Al Mahera Nazwa Kameliah Sofi Fadhilah Soliha