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Investigating the Role of Digital Transformation and Innovative Work Behavior in Enhancing Employee Productivity in Bandung's Creative Fashion Industry Asep Rochyadi Suherman; Iwan Sidharta
JURNAL COMPUTECH & BISNIS Vol. 19 No. 2 (2025): Jurnal Computech & Bisnis (e-Journal)
Publisher : LPPM STMIK Mardira Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56447/jcb.v19i2.1

Abstract

This study investigates the critical issue of how digital transformation and work innovative behavior impact employee productivity within the creative fashion industry in Bandung. The primary objective of the research is to assess the extent to which these factors contribute to enhancing productivity among employees in this sector. To achieve this, the study employs a quantitative research method utilizing a survey approach, targeting employees working in the creative fashion industry in Bandung. The data analysis is conducted using Structural Equation Modeling (SEM) with Partial Least Squares (PLS), based on a sample of 259 respondents selected through simple random sampling. The findings reveal that digital transformation significantly affects task performance, indicating that the adoption of digital tools and processes leads to improved productivity. Additionally, the results highlight a significant relationship between innovative work behavior and digital transformation, suggesting that fostering an innovative culture can enhance the effectiveness of digital initiatives. The research also emphasizes the importance of a supportive work environment, including effective human resource practices, in encouraging employees to engage in innovative behaviors. This study adds novelty to existing literature by specifically addressing the interplay between digital transformation and innovative behavior in the context of the creative fashion industry, an area that has received limited attention in prior research. The implications of the findings underscore the necessity for organizations to embrace digital transformation while cultivating an innovative workplace culture to drive productivity and success in the rapidly evolving fashion industry.
Shaping Employee Performance: Investigating Psychological Capital (PsyCap) and Motivation within a State-Owned Enterprise Lungguh Jatmika; Iwan Sidharta; Titi Titi
JURNAL COMPUTECH & BISNIS Vol. 20 No. 1 (2026): Jurnal Computech & Bisnis (e-Journal)
Publisher : LPPM STMIK Mardira Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56447/jcb.v20i1.12

Abstract

Abstract Suboptimal employee performance remains a critical challenge that hinders state-owned enterprises from achieving their strategic institutional targets. To address this issue, this study investigates how psychological capital (PsyCap) and work motivation influence employee performance within the public sector. The research team utilizes a quantitative descriptive-verificative research design, employing a survey approach to gather empirical data. Through a simple random sampling technique, the researchers collected primary data from employees working at a prominent state-owned enterprise (BUMN) in Bandung. The statistical analysis relies on structural equation modeling to analyze the direct and simultaneous relationships between the variables. The empirical results demonstrate that both psychological capital and motivation significantly and positively drive employee performance. The novelty of this study lies in its specific integration of positive psychological resources (PsyCap) alongside intrinsic motivation within a highly structured, bureaucratic Indonesian state-owned enterprise undergoing modern organizational transformation. Practically, these findings imply that corporate executives and HR managers must strategically cultivate psychological resilience—specifically hope, efficacy, resilience, and optimism—while designing robust motivational programs to optimize workforce productivity and secure long-term institutional success.
Food Quality Impacts Customer Satisfaction and Purchase Recommendations in a Bandung Culinary Business Irena Larashati; Iwan Sidharta
JURNAL COMPUTECH & BISNIS Vol. 20 No. 1 (2026): Jurnal Computech & Bisnis (e-Journal)
Publisher : LPPM STMIK Mardira Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56447/jcb.v20i1.14

Abstract

This study investigates the structural relationships driving customer behavioral intentions and advocacy within the vibrant culinary sector of Bandung, Indonesia. Specifically, the research models the impact of food quality on customer intention and customer satisfaction, while examining how these variables subsequently trigger customer recommendations. Utilizing a quantitative approach, the study analyzes the empirical data through Partial Least Squares Structural Equation Modeling (PLS-SEM), supplemented by Latent Variable (LV) Prediction and the Cross-Validated Predictive Ability Test (CVPAT). The measurement model establishes robust convergent validity (AVE $> 0.680$), excellent internal consistency reliability and a complete absence of multicollinearity. Discriminant validity assessments via the Fornell-Larcker criterion and the Heterotrait-Monotrait (HTMT) ratio further confirm the distinctiveness of all latent constructs. The structural path analysis reveals that food quality exerts a remarkably strong, positive impact on customer intention and significantly boosts customer satisfaction. Additionally, customer intention significantly and positively influences both customer recommendation and customer satisfaction. Heightened customer satisfaction, in turn, significantly enhances the generation of positive recommendations. Ultimately, these findings prove that food quality acts as the primary catalyst in a powerful behavioral chain reaction. By maintaining exceptional culinary standards, restaurant operators in Bandung can effectively capture consumer intentions, maximize dining satisfaction, and secure organic market growth through invaluable word-of-mouth recommendations.