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All Journal Jurnal Industri Pariwisata Jurnal Ilmu Akuntansi dan Bisnis Syariah (AKSY)
Lestari, Nia Kurnia
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Religion Humanities Economics, Econometrics & Finance Education Social Sciences

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BRAND SWITCHING BEHAVIOUR PADA PRODUK SKINCARE HALAL DITINJAU BERDASARKAN PRIOR EXPERIENCE DAN VARIETY SEEKING BUYING BEHAVIOUR Lestari, Nia Kurnia
Jurnal Ilmu Akuntansi dan Bisnis Syariah (AKSY) Vol 4, No 2 (2022): AKSY: Jurnal Ilmu Akuntansi dan Bisnis Syariah
Publisher : UIN Sunan Gunung Djati Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15575/aksy.v4i2.23537

Abstract

Companies must be able to answer market challenges and take advantage of these challenges to become opportunities to survive in the future. If the company is unable to create advantages from the products it pro­du­ces, the likelihood that consumers will make brand transfers to the products they consume will be higher. The objectives of this study are To understand the great influence of Prior Experience and Variety seeking Buying Be­ha­vior on Brand Switching Behavior in Wardah's skincare product consumers. The research method used in this study is an explanatory method with a quantitative approach. The data used are primary data obtained from questionnaires of respondents who are consumers of Wardah skincare products in Bandung. The results of si­mul­taneously it was concluded that Prior Experience (X1) and Variety Seeking Buying behavior (X2) simul­taneously had a positive and significant effect on Brand Switching Behavior (Y) in wardah skincare consumers in Bandung City, because the value of F count ≥ F table (11.302 ≥ 3.090). So, the prior experience factors using Wardah skincare products, as well as the factor to what extent the level of consumers' desire to seek variations on other products are two factors out of the many factors that can influence consumers to do so. brand shift.    
COTO MANGKASARA SEBAGAI MAKANAN TRADISIONAL DAN IDENTITAS DAERAH KOTA MAKASSAR, SULAWESI SELATAN Lestari, Nia Kurnia; Rahmanita, Myrza; Ingkadjaya, Rahmat
Jurnal Industri Parawisata Vol 5 No 2 (2023): Jurnal Industri Pariwisata JANUARY 2023
Publisher : Universitas Sahid

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36441/pariwisata.v5i2.1421

Abstract

Coto Mangkasara merupakan salah satu makanan tradisional Kota Makassar sejak abad 16 yang memiliki ciri khas bahan baku menggunakan 40 macam rempah dan kuah yang menggunakan gilingan kacang tanah. Tujuan penelitian ini untuk menganalisis Coto Mangkasara apakah telah memenuhi kriteria makanan tradisional, telah memenuhi dimensi sebagai identitas daerah Kota Makassar, dan strategi pengembangan Coto Mangkasara sebagai makanan tradisional dan identitas daerah Kota Makassar. Pendekatan penelitian ini adalah kualitatif eksploratif dan telah dipelajari secara mendalam. Pengumpulan data dilakukan dengan observasi, dokumentasi dan wawancara mendalam dengan masing-masing sumber. Hasil penelitian menjelaskan bahwa permasalahan Coto Mangkasara terdiri dari beberapa rumah makan yang tidak menjadikan Coto Mangkasara sebagai menu utama, pengolahan dan alat yang tidak konvensional, Coto Mangkasara dicampur dengan makanan tradisional lainnya, wisatawan dan masyarakat kurang mengetahui sejarah, tradisi dan acara kuliner yang diselenggarakan oleh pemerintah.
Co-Authors Ingkadjaya, Rahmat Myrza Rahmanita