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All Journal Praxis : Jurnal Sains, Teknologi, Masyarakat dan Jejaring Jurnal Ekonomi, Manajemen Akuntansi dan Perpajakan (Jemap) Jurnal Ekonomi Dan Bisnis Journal of Management and Business Environment (JMBE)
Kusdiartini, Veronica
Fakultas Ekonomi Dan Bisnis, Universitas Katolik Soegijapranata Semarang,
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Environmental Science Health Professions Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Public Health Social Sciences Other

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Kontribusi Keputusan Operasi dalam Pencapaian Keunggulan Bersaing Biaya Rendah (Low Cost) pada Monica Collection Semarang Veronica Kusdiartini; Agustine Eva Maria Soekesi; Meniek Srining Prapti; Bayu Perstianto
JEMAP Vol 3, No 1: April 2020
Publisher : Universitas Katolik Soegijapranata, Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (509.78 KB) | DOI: 10.24167/jemap.v3i1.2669

Abstract

This research result gives contribution to Decision on Operation in achieving  Low Cost Competitive Advantage in Monica Collection Semarang. Realizing this objective, it should be conducted research in operation decision supporting Monica Collection company to achieve its competitive advantage based on low cost. In this research it was found that there was operation decision conducted which supporting this low cost competitive advantage. 
Pengaruh Green Product, Servicescape dan Kualitas Layanan terhadap Kepuasan Konsumen pada Resto Berbasis Alam Richardus Bowo Harcahyo; Sentot Suciarto Athanasius; Veronica Kusdiartini
JEMAP Vol 4, No 2: Oktober 2021
Publisher : Universitas Katolik Soegijapranata, Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24167/jemap.v4i2.3432

Abstract

Restaurant consumers will choose and visit a restaurant if they are satisfied, well served and get what they need at the restaurant. The problem of this research is how the influence of service quality, green product and servicescape on consumer satisfaction. The purpose of this study was to determine the effect of green product, servicescape and service quality on consumer satisfaction at the Surrounding Nature-Based Restaurant. The restaurant's efforts in maintaining customer satisfaction are inseparable from the quality of service provided by the restaurant. In addition, consumers who visit restaurants not only enjoy culinary delights, but also enjoy the servicescape or the natural scenery around the restaurant. Kampoeng Rawa restaurant in Ambarawa is a restaurant in the middle of a stretch of rice fields and just into the middle of Rawapening swamp area and is above the water. The view in the middle of the swamp and water makes the restaurant atmosphere attractive for visitors. This research was a consumer survey of Kampoeng Rawa restaurant visitors who enjoy culinary and the nature around the restaurant. Based on quota accidental sampling, 60 consumer respondents were determined who dine in at the Kampoeng Rawa restaurant during March 2021. The results showed that there was a positive and significant effect of service quality and servicescape variables on restaurant customer satisfaction. Green products do not have a significant effect. Furthermore, sustainable restaurant service management will have an impact on its contribution to the economy of private owners, BUMDES owners and the surrounding community who are employees. A restaurant that is managed by paying attention to the quality of service and an attractive surrounding atmosphere can lead to satisfaction for restaurant consumers.
Analisis Kualitas Pelayanan Jasa Rumah Makan Tahu Pong Dan Mie Keriting Brumbungan Dengan Metode Servqual Devina Nathania Hamdoko; Veronica Kusdiartini
JEMAP Vol 5, No 1: April 2022
Publisher : Universitas Katolik Soegijapranata, Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24167/jemap.v5i1.3313

Abstract

Service quality was a problem faced by Tahu Pong and Mie Keriting Brumbungan Restaurant because there were consumer complaints about it. This study aimed to determine the gap between expected service and perceived service by consumer, the gap between expected service and management's perception of expected service, and determine the level of importance and performance of restaurant’s service. Method used was servqual through gap analysis number one and five. It was analyzed by Independent Sample t-test to know whether the gaps have significant differences or not. It was used Importance Performance Analysis (IPA) in order to know the level of importance and performance, which was depicted in the Cartesian diagram. The data was primary data obtained by questionnaires. The results found that there was a gap five, meaning the quality of service at the restaurant was not in accordance with consumer expectations. The biggest difference was significant in the tangibles dimension. While the smallest gap lies in the empathy dimension and there was no significant difference. There was no difference between consumer expectations and management's perception of consumer expectations (gap one). In the Importance Performance Analysis, the main priority was to improve on some service quality attributes X1.3, X1.5, X3.1, X3.5, dan X4.5. As for the suggestions for the restaurant in improving the quality of service, namely the leadership to carry out preventive maintenance and breakdown maintenance, provide directions to parking attendants to improve the efficiency of parking space, provide health protocol equipment and provide directions on how to use it properly, recruit new employees as servants. Further research analysis of service quality needed using the entire gap.
Perencanaan Budaya 5S (Seiri, Seiton, Seiso, Seiketsu, Shitsuke) Pada Anoegrah Jaya Motor Semarang Alvin Kristyanto; Veronica Kusdiartini
JEMAP Vol 4, No 1: April 2021
Publisher : Universitas Katolik Soegijapranata, Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24167/jemap.v4i1.2832

Abstract

Banyak bisnis yang lahir dengan cepat yang menyebabkan persaingan yang ketat antar banyak perusahaan. Hal-hal kecil menjadi sangat penting dalam meningkatkan kinerja perusahaan. Salah satu hal yang terpenting adalah salah satunya adalah efektivitas, karena efektivitas merupakan tolak ukur seberapa baik output yang dihasilkan perusahaan sesuai dengan target yang telah ditetapkan perusahaan (Emerson dalam Bantany, 2009). Jadi efektivitas merupakan kunci dalam perusahaan untuk mencapai tujuan perusahaan. Untuk menunjang kerja yang efektif maka kebiasaan dalam melakukan pekerjaan di perusahaan harus dibangun dengan baik, karena budaya yang ada di perusahaan mempengaruhi kegiatan di perusahaan, jika budaya yang ada di perusahaan baik maka kinerja yang dihasilkan akan mengikuti sesuai dengan budayanya. yang dibangun. Toko Anoegrah Jaya Motor merupakan sebuah usaha yang bergerak di bidang penjualan sparepart sepeda motor, permasalahan yang dihadapi adalah kondisi area toko yang kurang tertata dengan baik dan tidak dijaga kebersihannya, sehingga mengganggu proses pengerjaan. Berdasarkan hasil perencanaan dan simulasi perencanaan kegiatan yang telah dilakukan maka disimpulkan bahwa melalui metode 5S dapat mendukung toko menjadi lebih prima jika dibandingkan dengan kondisi awal toko yang belum menerapkan metode 5S di proses pengerjaan, area toko menjadi lebih bersih dan rapi, proses mencari barang lebih mudah, akses jalan bebas hambatan, kesehatan terjamin.
Quality Control Design on Customized Mica Packaging Craft Product Agustine Eva Maria Soekesi; Veronica Kusdiartini; Bayu Prestyanto; Meniek Srining Prapti
Journal of Management and Business Environment (JMBE) Vol 2, No 2: January 2021
Publisher : Soegijapranata Catholic University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24167/jmbe.v2i2.2966

Abstract

Quality is one of differentiation strategies that can be addressed to achieve competitive advantage. Many alternatives can be selected to achieve this purpose. One of them is to maintain good quality of the products. A craft souvenir enterprise in Semarang controls the operation system of every product it produces to meet a good quality. This is very important since it produces customized products in which each product is designed according to customer order. A case study was conducted on the mica packaging craft product. Observations for 3 months with weekly production period show that the proportion of defective products is still relatively high compared to that is set by the enterprise (3.6% against 3%). By using the Statistical Process Control method and follow-up using the fishbone diagram method, it is found that there are 3 main causes, namely material, man (labor), and machine factors. Refer to this analysis, corrective actions is carried out to reduce occurrence of defective products in the next production periods.
PREFERENSI KONSUMEN TERHADAP MEDIA SOSIAL DALAM MENCARI DAN MEMBELI PRODUK SECARA ONLINE Dyah Titisari Anugraheni; Veronica Kusdiartini
Jurnal Ekonomi Dan Bisnis Vol 21, No 2 (2018): JURNAL EKONOMI DAN BISNIS SEPTEMBER 2018
Publisher : Fakultas Ekonomi Universitas Pekalongan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (4561.24 KB) | DOI: 10.31941/jebi.v21i2.780

Abstract

When consumers buy goods, they certainly go through the information search stages. Through the internet, it would be easier for consumers to find references. As a media that is frequently visited, social media can be one of the consumer's references. Several social media give information the products what consumer is going to buy. The purpose of this study is to get the best combination of attributes chosen by consumers in finding and buying goods using social media. This study uses Conjoint Analysis, which is one of the techniques in multivariate analysis that is used to understand how consumers prefer the value of a product by combining separate benefits that exist from each attribute of the product. From the research, it was found that the combination of chat feature, social media accounts have more than 1000 follower, safe shopping and easy search for the desired items were ranked first as the most considered combination by respondents.Keywords: Social Media, Consumers Preferences, Conjoint Analysis
Pengelolaan Usaha Pedagang Kaki Lima (PKL) Berbasis Ramah Lingkungan Di Kampung Pelangi Kota Semarang B. Junianto Wibowo; Veronica Kusdiartini; Dyah Titisari Anugraheni
Praxis : Jurnal Sains, Teknologi, Masyarakat dan Jejaring Vol 4, No 2: Maret 2022
Publisher : Soegijapranata Catholic University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24167/praxis.v4i2.4564

Abstract

Keberadaan PKL sangat penting untuk menumbuhkan ekonomi kreatif. Mereka menjual semua jenis komoditas dengan harga yang rasional. Meski demikian, dalam menjalankan usahanya, para PKL juga diminta untuk menjaga agar usahanya tetap hijau. Penelitian ini merupakan penelitian PKL berbasis green business di Kampung Pelangi Semarang. Populasi dalam penelitian ini adalah 15 PKL dan 30 konsumen di Kampung Pelangi. Penelitian ini merupakan penelitian sensus karena semua populasi adalah responden. Data dalam penelitian ini adalah data primer yang diperoleh langsung dari pedagang kaki lima dan konsumen. Data dari PKL terdiri dari faktor produksi, manajemen operasional dan produk makanan. Sedangkan data dari konsumen adalah segala sesuatu yang berhubungan dengan produk makanan. Data tersebut diperoleh melalui kuesioner yang disebarkan kepada pedagang kaki lima dan konsumen. Wawancara dan observasi dilakukan untuk melengkapi jawaban kuesioner. Hasil penelitian menunjukkan bahwa PKL di Kampung pelangi telah menggunakan faktor produksi yang ramah lingkungan. Hal itu dibuktikan dengan pembelian bahan baku dari pemasok tetap. Selain itu, mereka selalu membelinya dengan merek tertentu. Energi yang digunakan terdiri dari gas dan arang yang tidak berbahaya bagi lingkungan. Kondisi tersebut diikuti dengan penggunaan tenaga kerja yang terampil dan peralatan yang efektif. Hal ini tentu saja mempengaruhi proses produksi seperti bahan baku yang efisien dan sisa bahan baku yang sedikit. Kondisi tersebut membuat produk pangan selalu segar dan sehat sehingga aman untuk dikonsumsi. Namun demikian, ada beberapa sampah yang mengeluarkan bau tidak sedap. Rekomendasinya, sampah makanan harus dikelola dengan baik seperti menyiapkan tempat sampah plastik yang mudah dijangkau. Selain itu, limbah cair harus ditampung untuk dijadikan pupuk
Perancangan Green Manufacturing Pada Konveksi Arita Industry Semarang, Oox Guitarmaker Ambarawa, Idea Mebel Semarang, PT. Soegiarto Gemilang Tangguh Tegal Bayu Prestianto; Veronica Kusdiartini
JEMAP Vol 5, No 2: Oktober 2022
Publisher : Universitas Katolik Soegijapranata, Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24167/jemap.v5i2.4511

Abstract

Research on green manufacturing was conducted starting with the growth of the industry, which has an impact on environmental pollution. Research on green manufacturing design at Konveksi Arita Industry Semarang, Oox Guitarmaker Ambarawa, Idea Furniture Semarang, PT. Soegiarto Gemilang Tangguh Tegal, aims to know the design of its green manufacturing. The research objectives is to help provide solutions to the managers of the company, especially about Green manufacturing. The data types in this study use primary data with interview and observation data collection methods. The analysis method uses the OECD method of green manufacturing which is used to measure the level of green manufacturing in all four companies. All companies are in the intermediate tier. To achieve a higher level of advanced green manufacturing, of course, each company needs to make a proper green manufacturing design. The design of green manufacturing in each company is done differently according to the conditions of each company. Recommendations that can be delivered that: companies need to streamline the production process in order to minimize the waste produced, start doing 3R (reuse, reduce, recycle) in production activities, using natural and environmentally friendly energy, such as sunlight energy, the use of LED lights, companies need to use environmentally friendly packaging, with the use of ecovalued plastics, in an effort to support the implementation of green manufacturing , then the company needs to conduct socialization and supervision to employees.
Co-Authors Alvin Kristyanto Anugraheni, Dyah Titisari Bayu Perstianto Bayu Prestianto Bayu Prestyanto Bonifatius Junianto Wibowo Devina Nathania Hamdoko Meniek Srining Prapti Meniek Srining Prapti Richardus Bowo Harcahyo Sentot Suciarto Athanasius Soekesi Agustine Eva Maria, Soekesi