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All Journal Al-MIKRAJ: Jurnal studi Islam dan Humaniora Populer: Jurnal Penelitian Mahasiswa
Ady Pratama Sanjaya
Bakpia Djava
Humanities Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Social Sciences Other

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Strategi Mempertahankan Keberlanjutan Usaha pada Bisnis Bakpia Djava Trisari Anggi Wahyuni; Puput Permata Sari; Vidhy Septiawan; Dea Rahma Khoirunnisa; Nayla Salsabilla; Athaya Zakiah Diaz Mawaddah; Farij Ibadil Maula; Ady Pratama Sanjaya
AL-MIKRAJ Jurnal Studi Islam dan Humaniora (E-ISSN 2745-4584) Vol. 6 No. 01: AL-Mikraj Jurnal Studi Islam dan Humaniora
Publisher : Pascasarjana Institut Agama Islam Sunan Giri Ponorogo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37680/almikraj.v6i01.10293

Abstract

The food and beverage (F&B) industry in Indonesia is experiencing rapid growth, intensifying competition and demanding effective business strategies for sustainability. This study aims to analyze the factors supporting the business success of Bakpia Djava in maintaining its business existence from the perspectives of an operational manager and consumers. A qualitative phenomenological approach was employed, with data collected through in-depth interviews, direct observation, and documentation. Informants were selected using purposive sampling, consisting of an operational manager and six consumers. Data were analyzed using the Miles, Huberman, and Saldana interactive model. The findings reveal that Bakpia Djava’s business success is sustained through a combination of consistent product quality, layered quality control systems, service excellence guided by the “Queen and King” philosophy, digital marketing innovation integrated with traditional production methods, and strong brand equity built through strategic legitimacy events and international recognition. Consumer perceptions confirm high satisfaction across product taste, packaging, price fairness, and service quality, which collectively drive repurchase intentions and word-of-mouth promotion. These results align with Resource-Based View theory, demonstrating that unique, inimitable organizational capabilities constitute the foundation of sustainable competitive advantage in the traditional culinary industry
Pengaruh Service Quality Melalui Customer Experience sebagai Mediasi Terhadap Customer Satisfaction Ira Vanesya Zaski Nariratana; Rr Selina Wahyuningtyas Harin; Kalyana Cynthia Novikasari; Clara Amelia Fristanti; Rani Nur Baroroh; Farij Ibadill Maula; Ady Pratama Sanjaya
Populer: Jurnal Penelitian Mahasiswa Vol. 5 No. 2 (2026): Juni: Populer: Jurnal Penelitian Mahasiswa
Publisher : Universitas Maritim AMNI Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58192/populer.v5i2.5154

Abstract

Penelitian ini bertujuan untuk menganalisis pengaruh adanya Service Quality terhadap Customer Satisfaction melalui Customer Experience sebagai variabel mediasi pada pelanggan Bakpia Djava, Yogyakarta. Penelitian ini dilatarbelakangi oleh pertumbuhan pesat industri oleh-oleh khas Yogyakarta seiring meningkatnya kunjungan wisatawan, serta adanya kesenjangan antara strategi pemasaran digital yang telah diterapkan oleh Bakpia Djava dengan sejumlah ulasan pelanggan yang menunjukkan adanya kualitas produk dan pelayanan belum sepenuhnya memenuhi ekspektasi. Penelitian ini menggunakan metode kuantitatif dengan 100 responden yang dipilih melalui teknik purposive sampling, dan data yang dianalisis menggunakan Partial Least Squares Structural Equation Modeling (PLS-SEM) dengan SmartPLS versi 4. Hasil penelitian menunjukkan bahwa Service Quality berpengaruh positif dan signifikan terhadap Customer Experience maupun Customer Satisfaction, serta Customer Experience berpengaruh positif dan signifikan terhadap Customer Satisfaction. Namun, Customer Experience tidak terbukti secara signifikan memediasi pengaruh Service Quality terhadap Customer Satisfaction, yang mengindikasikan bahwa Service Quality lebih dominan bekerja secara langsung dalam membentuk kepuasan pelanggan Bakpia Djava. Temuan ini memberikan kontribusi bagi pengembangan strategi pemasaran jasa UMKM kuliner, khususnya dalam penguatan kualitas pelayanan sebagai faktor utama pembentuk kepuasan pelanggan.
Co-Authors Athaya Zakiah Diaz Mawaddah Clara Amelia Fristanti Dea Rahma Khoirunnisa Farij Ibadil Maula Farij Ibadill Maula Ira Vanesya Zaski Nariratana Kalyana Cynthia Novikasari Nayla Salsabilla Puput Permata Sari Rani Nur Baroroh Rr Selina Wahyuningtyas Harin Trisari Anggi Wahyuni Vidhy Septiawan