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All Journal Journal The Winners JAM : Jurnal Aplikasi Manajemen JMBI UNSRAT (Jurnal Ilmiah Manajemen Bisnis dan Inovasi Universitas Sam Ratulangi) Jurnal Entrepreneur dan Entrepreneurship Business and Finance Journal International Journal of Economics, Business and Accounting Research (IJEBAR) Jurnal Leverage, Engagement, Empowerment of Community (LeECOM) Jurnal Performa : Jurnal Manajemen dan Start-up Bisnis Enrichment : Journal of Management Journal Community Service Consortium
Liestya Padmawidjaja
Universitas Ciputra Surabaya
Humanities Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Social Sciences Other

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THE EFFECT OF INNOVATION PRODUCT AND HALAL LABELIZATION ON BUYING REPURCHASE SPECIAL FOOD IN BLITAR CITY Liestya Padmawidjaja; Rama Septriduta Surya Negara; Christian Herdinata
Jurnal Bisnis dan Keuangan Vol 6 No 2 (2021): Business and Finance Journal
Publisher : UNUSA Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33086/bfj.v6i2.2126

Abstract

Increased growth of food and beverage businesses that grow above the Gross Domestic Product (GDP) in the Blitar City area from year to year. Making food and beverage business people must strive to maintain their competitive edge in order to maintain their business amid the many competitors that continue to emerge, especially in this study, namely the typical food product business of the City of Blitar Cang-Jo, Uceng Tho Siti, and Abon Lele Mekarsari. The purpose of this study was to determine and analyze the effect of product innovation and halal label on repurchase interest in Blitar City. The method used in this research is quantitative. The data analysis method used is multiple linear regression using SPSS software. with a research sample of 100 respondents obtained by the technique of calculating the number of indicators of all variables at times 10. Data collection was carried out using hypothesis testing and statistical tests. The results of this study are product innovation and halal labeling have a significant effect on repurchase special food in Blitar City.
MODEL PEMBELAJARAN DESIGN THINKING UNTUK PENGEMBANGAN DESA WISATA: STUDI KASUS DESA PENIWEN Adrie Oktavio; Agoes Tinus Lis Indrianto; Liestya Padmawidjaja
JMBI UNSRAT (Jurnal Ilmiah Manajemen Bisnis dan Inovasi Universitas Sam Ratulangi). Vol 9 No 3 (2022): JMBI UNSRAT Volume 9 Nomor 3
Publisher : FEB Universitas Sam Ratulangi Manado

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35794/jmbi.v9i2.42562

Abstract

Abstract: This research aims to develop a learning curriculum of design thinking for tourism village development in Peniwen Village, Malang Regency, East Java Province, Indonesia. The research design used qualitative descriptive methods, while the data gathered from observation, interview, and focus group discussion. The respondents in the interview process are the key stakeholders who were involved in the tourism development of Peniwen Village. Meanwhile, the observation process was conducted by participatory research with the students staying in a local homestay and interacting with the local community. After collecting the data, there are five stages of design thinking methods that are implemented by students for developing community based tourism in Peniwen Village, those are: empathize, define, ideate, prototype, and test. The final outcome of this research shows that the students who implement design thinking learning methods are able to design innovative tourism activities and products in developing community based tourism of Peniwen Village.Keywords: Design Thinking, Project Based Learning, Tourism Village Development, Community Based TourismAbstrak: Penelitian ini bertujuan untuk mengembangkan kurikulum pembelajaran berbasis design thinking untuk pengembangan desa wisata di Desa Peniwen, Kabupaten Malang, Provinsi Jawa Timur, Indonesia. Desain penelitian menggunakan metode deskriptif kualitatif, sedangkan data dikumpulkan dari observasi, wawancara, dan focus group discussion. Responden dalam proses wawancara adalah pemangku kepentingan utama yang terlibat dalam pengembangan pariwisata Desa Peniwen. Sedangkan proses observasi dilakukan dengan penelitian partisipatif dimana mahasiswa yang tinggal di homestay setempat dan berinteraksi dengan masyarakat setempat. Setelah mengumpulkan data, ada lima tahapan metode design thinking yang diterapkan mahasiswa untuk mengembangkan community based tourism di Desa Peniwen, yaitu: empathize, define, ideate, prototype, dan test. Hasil akhir penelitian ini menunjukkan bahwa mahasiswa yang menerapkan metode pembelajaran design thinking mampu merancang inovasi kegiatan dan produk wisata dalam mengembangkan wisata berbasis masyarakat Desa Peniwen.Kata kunci: Design Thinking, Pembelajaran Berbasis Proyek, Pengembangan Desa Wisata, Community Based Tourism
PENDAMPINGAN PENGELOLAAN HOMESTAY GRIYO NGASO DESA WISATA PENIWEN Kusumawidjaya, Erris; Wijaya, Verina; Padmawidjaja, Liestya; Sugiharto, Agus; Nugroho, Agustinus
Jurnal Leverage, Engagement, Empowerment of Community (LeECOM) Vol. 4 No. 1 (2022): Jurnal Leverage, Engagement, Empowerment of Community (LeECOM)
Publisher : Universitas Ciputra Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37715/leecom.v4i1.2948

Abstract

Pendampingan pengelolaan homestay Griyo Ngaso Desa Wisata Peniwen Kecamatan Kromengan Kabupaten Malang merupakan upaya dalam menjawab permasalahan yang dialami oleh kelompok komunitas pengelola homestay (Griyo Ngaso) di Desa Peniwen adalah sebagai berikut. (1) Belum terkelolanya homestay sebagai penunjang wisata budaya desa secara baik. (2) Belum adanya standar pelayanan terpadu pada unit usaha Griyo Ngaso di Peniwen. (3) Belum adanya SDM yang memiliki kecakapan secara khusus dalam pengelolaan Griya Ngaso. Melalui kegiatan pendampingan solusi yang ditawarkan antara lain: (a) memberikan pengetahuan manajemen layanan homestay terpadu; (b) membuatkan panduan pengelolaan homestay; (c) penataan sistem dan penguatan SDM dalam pengelolaan usaha homestay. Metode yang dilakukan melalui pelatihan bagi kader kelompok pengelola homestay dan perumusan sistem tata kelola secara bersama melalui focus group discussion.
PENGARUH HARGA, KUALITAS PRODUK DAN PROMOSI TERHADAP KEPUTUSAN PEMBELIAN PRODUK GRABY BITES Gabriel Aprilia; Christian Herdinata; Liestya Padmawidjaja
Jurnal Performa : Jurnal Manajemen dan Start-up Bisnis Vol. 5 No. 6 (2020): Performa
Publisher : Universitas Ciputra Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37715/jp.v5i6.1822

Abstract

Penelitian ini dilakukan untuk mengetahui pengaruh harga, kualitas produk dan promosi terhadap keputusan pembelian produk Graby Bites, penelitian ini menggunakan pendekatan kuantitatif dengan populasi yang diambil dari 62 responden dengan Teknik pengambilan Purposive sampling dengan kriteria konsumen Graby Bites yang telah melakukan pembelian produk lebih dari 2 kali periode bulan Juli-Oktober 2020 berdomisili Surabaya. Penelitian ini menggunakan metode analisis regresi linear berganda yang diolah melalui SPSS. Metode pengumpulan data dilakukan dengan menyebarlan kuisioner online melalui google form. Hasil penelitian ini menunjukkan bahwa harga, kualitas produk dan promosi memiliki rpengaruh signifikan terhadap keputusan pembelian dengan nilai signifikansi hasil uji t variabel harga 0,000, kualitas produk 0,000 dan promosi 0,001, semua nilai signifikansi berada pada angka < 0,05. Maka dapat di simpulkan bahwa variabel harga, kualitas produk dan promosi berpengaruh secara parsial terhadap variabel keputusan pembelian. Kata kunci: harga, kualitas produk, promosi ,keputusan pembelian
The influence of perceived usefulness and perceived ease of use on behavioral intention with TAM approach to users of research management information systems Liestya Padmawidjaja
Enrichment : Journal of Management Vol. 13 No. 3 (2023): August: Management Science And Field
Publisher : Institute of Computer Science (IOCS)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35335/enrichment.v13i3.1532

Abstract

Along with the increasingly complex and broad scope of research implementation in tertiary institutions, so the development of a research and community service management system based on information and communication technology. The system is called the Research and Community Service Management System. The purpose of this study was to determine the perceived usefulness (PU), perceived ease of use (PEU) and behavioral intention (BI) of research lecturers who use the Research and Community Service Management System at a private university in Java, Indonesia and to determine the perceived influence usefulness (PU), perceived ease of use (PEU) on behavioral intention (BI) in research lecturers who use the Research and Community Service Management System in one of the Private University in Java , Indonesia . This research is a quantitative study using descriptive data analysis and multiple linear regression. The respondents in this study amounted to 66 research lecturers using the Research and Community Service Management System at a private university in Java, Indonesia using a simple random sampling method. The results of this study indicate that perceived usefulness (PU) is at 72.95% in the "high" category, perceived ease of use (PEU) is at 69.92% in the "above average" category, and behavioral intention (BI) is at a percentage of 70.5% in the "high" category, as well as perceived usefulness (PU) and perceived ease of use (PEU) partially and jointly affect behavioral intention (BI) in research lecturers using Research and Community Service Management Systems in one of the Private University in Java , Indonesia
THE APPLICATION OF SERVANT LEADERSHIP IN BUILDING CREATIVITY IN TOURISM START-UP TEAM IN SURABAYA Agoes Tinus Lis Indrianto; Tony Antonio; Liestya Padmawidjaja
International Journal of Economics, Business and Accounting Research (IJEBAR) Vol 6, No 4 (2022): IJEBAR, Vol. 6 Issue 4, December 2022
Publisher : LPPM ITB AAS INDONESIA (d.h STIE AAS Surakarta)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29040/ijebar.v6i4.6964

Abstract

Creativity is one of the most important personalities that has to be possessed by of start-up team. It is considered as the crucial step that lead to innovation process. In this case, creative team will open more possibility for the team to be successful in their projects. As one of the industries that heavily affected in digital technology, tourism need new ideas and ne business model to develop. This opens many opportunities in building tourism start-up in the areas of goods or services. As the second biggest city in Indonesia, the city of Surabaya also become the home of many start up teams, including in tourism sector. In building team creativity, the role of team leaders is important to lead and empower the team. One of the concepts of leadership that has been known to be effective is servant leadership. The application of servant leadership in a team can give space for the member to be more creative and innovative. This study focuses on the application of servant leadership in building team creativity. The study describes and analyze the impact servant leadership that has been applied to tourism start up team in Surabaya. The leader characters and the way they practice servant leadership are being discussed. This is a qualitative study that use the leaders of start-ups tourism team from Surabaya as the respondents. The teams that are chosen consist of mostly young people in the areas of tourism, hospitality and culinary. In-depth interview with the team leaders, observation on the team activities and publication review are conducted to collect data for the study. The collected data is analyzed using manual data analysis method, through data selection and categorization. The study show that servant leadership application can be seen in three phases, namely idea generation, problem solving and target achievement. There are several attributes of servant leadership that have been practiced to boost team creativity. The data is presented narratively and the result shows indicate that the application of servant leadership has great impact on team creativity.
Pengadaan Lomba Global Sustainovation Showcase Bagi Departemen Universitas Ciputra Surabaya Liliana Dewi; Christina Whidya Utami; Tommy Christian Efrata; Natalia Christiani; Christina; Liestya Padmawidjaja
Jurnal Leverage, Engagement, Empowerment of Community (LeECOM) Vol. 6 No. 1 (2024): Jurnal Leverage, Engagement, Empowerment of Community (LeECOM)
Publisher : Universitas Ciputra Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37715/leecom.v6i1.4711

Abstract

Universitas Ciputra Surabaya sebagai universitas yang mencetak entrepreneur berlandaskan Integrity, Profesionalism, dan Entrepreneurship. Demi mendukung Universitas Ciputra Surabaya sebagai universitas unggul maka perlu diadakan lomba showcase beberapa negara yang merupakan international partner Universitas Ciputra seperti USA, Kolombia, Korea Selatan, UK, Swiss, dan Filipina. Lomba ini perlu dilakukan agar supaya sivitas akademika memahami budaya negara-negara partner dari Universitas Ciputra. Lomba ini diikuti seluruh departemen di Universitas Ciputra Surabaya.  Hasil kegiatan ini membuat sivitas akademika lebih mengenal budaya dari beberapa negara yang sudah bekerja sama dengan Universitas Ciputra Surabaya tersebut. Hal ini juga sebagai ajang promosi pada mitra partner murid-murid SMA.
The Determinant Factors of Research and Publication Information System Use Behavior in Private University at Surabaya: The Moderating Role of Service Quality Padmawidjaja, Liestya; Salim, Ika Raharja; Radianto, Wirawan Endro Dwi
Journal The Winners Vol. 25 No. 1 (2024): Journal The Winners
Publisher : Bina Nusantara University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21512/tw.v25i1.11509

Abstract

The development of an information system in the Research and Community Development Department in one of the private universities in Surabaya, which has already been developed since 2020, has not yet undergone an evaluation of user acceptance, specifically among the faculty. Furthermore, the satisfaction survey conducted has been too general so far, making it essential to evaluate the service quality of the information system provided. The research aimed to analyze user acceptance of X information system from the Research and Community Development Department. Additionally, it seeked to assess its service quality. The empirical research was quantitative by design, and data were collected from 228 faculty members. The research model was analyzed using PLS-SEM. The data analysis results indicate that all items used in the research are valid and reliable, with cross-loading values ranging from 0.837 to 0.980. Then, the Cronbach’s alpha values are greater than 0.6. It is found that out of six proposed hypotheses, four hypotheses are accepted and two hypotheses are rejected. The research finds that ease of use and usefulness influence intention to use, which increases usage behavior. The research also shows that service quality does not moderate the influence of perceived usefulness and ease of use on intention to use.
Pemberdayaan Ekonomi melalui Kewirausahaan dalam Pelatihan Inovasi Membuat Bakso Bandeng dengan Daun Kelor Minantyo, Hari; Soediro, Moses; Padmawidjaja, Liestya; Nugraha, Kristian Agung; Grasielda, Ivana; Lutfiyah, Farida Hasna; Anggun, Jaqueline Vanessa; Zamir, Nabilah Husniah; Putri, Alma Rasikah Reviva; Nurillah, Salman Haji
Jurnal Leverage, Engagement, Empowerment of Community (LeECOM) Vol. 6 No. 2 (2024): Jurnal Leverage, Engagement, Empowerment of Community (LeECOM)
Publisher : Universitas Ciputra Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37715/leecom.v6i2.5304

Abstract

Tujuan dari pelatihan ini adalah untuk mengajarkan cara membuat bakso bandeng dengan daun kelor sebagai bagian dari pemberdayaan ekonomi melalui kewirausahaan. Kegiatan ini bertujuan memberikan inovasi produk dengan memanfaatkan bahan pangan lokal yang belum banyak dimanfaatkan oleh masyarakat. Pelaksanaan pelatihan dilakukan di Laboratorium Fakultas Pariwisata, bekerja sama dengan DWP Dharma Wanita LLDIKTI Wilayah VII Jawa Timur. Metode pelatihan meliputi wawancara, pembuatan standar resep, uji coba pembuatan produk, dan pelatihan praktis dalam membuat produk. Pelatihan ini diikuti dengan antusias oleh 17 peserta. Testimoni dari para peserta menunjukkan bahwa kegiatan pelatihan ini sangat membantu mereka dalam menemukan peluang usaha baru, memberikan wawasan yang berguna untuk mengembangkan kewirausahaan.
PENGARUH KUALITAS PELAYANAN TERHADAP MINAT BELI ULANG DENGAN KEPUASAN PELANGGAN SEBAGAI VARIABEL INTERVENING PADA MIXUE GWALK Gunardy, Geofrey; Padmawidjaja, Liestya
PERFORMA Vol. 9 No. 2 (2024): Performa
Publisher : Universitas Ciputra Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37715/jp.v9i2.4867

Abstract

The aim of this research is to determine the effect of service quality on intention to revisit which is mediated by customer satisfaction. The development of the business world, including the Ice Cream business, recorded significant growth. One of the ice cream businesses that is growing very fast is Mixue. Mixue has 21,582 franchise stores in the world and approximately 10,000 outlets in Indonesia, one of which is Mixue which is in Gwalk, West Surabaya. The problem that occurs at Mixue Gwalk is that there are increasingly fewer buyers, so researchers conducted a pre-survey which was distributed to 39 respondents and on average respondents stated that they did not want to return to Mixue Gwalk because of the poor service quality, reinforced by Google reviews from several people who also stated that the quality of service was poor. The research was conducted using a Likert questionnaire which was distributed to 122 respondents aged 18 years and over who had visited Mixue Gwalk and made transactions. The type of research used is quantitative research, and in carrying out data analysis, SmartPLS 3.0 is used. The research method used is non-probability sampling, namely purposive sampling to take samples. Sampling was 122 samples. Based on this research, it is clear that service quality influences customer satisfaction, customer satisfaction influences repurchase intention, service quality influences repurchase intention, and customer satisfaction mediates the relationship between service quality and repurchase intention. So, it can be concluded that there are 4 hypotheses and all hypotheses are accepted. With this research, it is hoped that Mixue Gwalk can improve deficiencies in terms of service quality and customer satisfaction, meaning providing a comfortable and clean place, maintaining product consistency, providing fast service and paying attention to each customer, having a secure parking area, paying attention to product cleanliness, and cares about its customers.
Co-Authors Adelyne, Felicia Adrie Oktavio Agoestinus Lis Indrianto, Agoestinus Lis Agus Sugiharto Agustinus Nugroho Anggun, Jaqueline Vanessa Christian Herdinata Christiani, Natalia Christina Christina Christina Christina Whidya Utami Cipto Wardoyo Denny Bernardus Elnusa, Diadara Shalom Erris Kusumawidjaya Fulgentius Danardana Murwani Gabriel Aprilia Gunardy, Geofrey Hari Minantyo Hendra Hendra Henry Susanto Pranoto Imanuel Deny Krisna Aji Imanuel Hitipeuw Ivana Grasielda Jatiperwira, Stefan Yudana Kristian Agung Nugraha Kusumojanto, Djoko Dwi Liliana Dewi Lutfiyah, Farida Hasna Mihope, Indy Kevin Moses Soediro Nurillah, Salman Haji Nusabika, Awdiqit Dwi Olivia Gondoputranto Putri, Alma Rasikah Reviva Putri, Ayu Novianti Kresna Putri, Dominica Prima Kurnia Kharismatika Rama Septriduta Surya Negara Salim, Ika Raharja Saputra, Teddy Setiani, Nisa Sutanto, J. E. Sutrisno, Timotius F. C. W. Tandijo, Miguel Mario Leon Tommy Christian Efrata Tony Antonio Verina Wijaya Wirawan ED Radianto Zamir, Nabilah Husniah