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All Journal Gadjah Mada International Journal of Business Product Design Indonesian Journal of Business and Entrepreneurship (IJBE) The Asian Journal of Technology Management (AJTM)
Lukni Burhanuddin Ahmad
Universitas Jenderal Achmad Yani, Jl. Terusan Jend. Sudirman, Cimahi, West Java 40531, Indonesia
Arts Humanities Decision Sciences, Operations Research & Management Economics, Econometrics & Finance

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PENGOLAHAN LIMBAH KULIT PADA INDUSTRI SEPATU MENJADI SARANA ALAS DUDUK Ahmad, Lukni Burhanuddin; DRSAS, M. Ikhsan
Product Design Vol 3, No 1 (2014)
Publisher : Product Design

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (0.174 KB)

Abstract

Limbah merupakan buangan dari pengolahan dan proses produksi baik di rumah tangga maupun pada industri skala besar. Kebanyakan limbah akan menjadi sampah sehingga banyak cara yang harus kita lakukan dalam mengolah limbah tersebut. Dalam kaitannya dengan keberadaan sentra industri sepatu kulit di kota Bandung, Cibaduyut merupakan yang terbesar, sehingga menghasilkan limbah kulit yang cukup banyak. Pada penelitian ini, membahas mengenai bagaimana pemanfaatan potongan limbah tersebut untuk mendapatkan produk yang solid, kuat, dan tahan lama tentu sesuai dengan teknologi yang ada saat ini dan didasari oleh faktor kapabilitas industri itu sendiri. Furniture, sebuah sarana dalam mengembangkan pengolahan limbah kulit ini, selain karena pangsa pasarnya yang cukup luas, pengembangan dan pengolahan struktur limbah kulit akan sangat visibel. Mendongkrak Furniture rotan yang popularitas nya kian menurun diharapkan dapat di angkat kembali melalui pengaplikasikan dengan material limbah kulit ini, yang di harapkan mampu menjadi raja di negeri sendiri dari gencarnya globalisasi dan pasar bebas.// //
A Conceptual Model of Intention To Use Online Collaborative Consumption Platform Lukni Burhanuddin Ahmad; Reza Ashari Nasution
Indonesian Journal of Business and Entrepreneurship (IJBE) Vol. 6 No. 1 (2020): IJBE, Vol. 6 No. 1, January 2020
Publisher : School of Business, IPB University (SB-IPB)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17358/ijbe.6.1.32

Abstract

The objective of this study is trying to develop a comprehensive model referring to previous research of Hwang and Griffith's model of intention to participate in Collaborative Consumption (CC). The study applied exploratory research design which implements previous researches regarding online collaborative consumption focusing on a study by Hwang and Griffith. Hwang and Griffith's model of intention to participate in Collaborative Consumption (CC) is unique in that it recognizes both attitudes and sympathy as the primary predictors of the intention to use the CC platform. The model is also relevant to CC as it encompasses different values, which are utilitarian, hedonic and symbolic. This Study results in a comprehensive model which incorporating several variables from previous studies, such as online initial trusts and perceived behavioral control. We conclude that by trying to put Technology Acceptance Model (TAM) and The Unified Theory of Acceptance and Use of Technology (UTAUT) will enrich the global-scale model from the higher point of view besides the cognitive perception itself. Moreover, this conceptual model is developed as a suggestion for future research as well as the implementation of more sophisticated statistical analysis method should be included. Keywords: digital business; startup; user intention; online market; collaborative consumption
Leveraging Data-Driven Analysis To Explore Restaurant’s Market Segmentation in Indonesia Lukni Burhanuddin Ahmad; Sarah Febrina Yolanda; Sendi Alghifari
Indonesian Journal of Business and Entrepreneurship (IJBE) Vol. 10 No. 3 (2024): IJBE, Vol. 10 No. 3, September 2024
Publisher : School of Business, IPB University (SB-IPB)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17358/ijbe.10.3.642

Abstract

Background: The internet and Electronic Word of Mouth (eWOM) have transformed consumer behavior in choosing dining options in Indonesia’s culturally diverse culinary landscape, yet research leveraging eWOM data to understand consumer preferences remains limited.Purpose: This research is conducted to develop the restaurant’s market segments based on customer ratings in Indonesia using a data-driven approach.Design/methodology/approach: The data is crawled from notable review sites in Indonesia which consist of 35.811 restaurants across Indonesia. Two clusters were generated using TripAdvisor data, encompassing users' ratings for Food, Service, Value, Atmosphere, and overall satisfaction. The research successfully segmented the Indonesian restaurant market based on customer ratings using the K-Means clustering approach.Findings/Result: Cluster 1 valued food quality and cared about service and value. Meanwhile, Cluster 2 focused more on good service, followed by food and the restaurant’s atmosphere.Conclusion: The research successfully segmented the Indonesian restaurant market based on customer rating, helping restaurant managers understand what customers prefer in Indonesia’s varied food scene. This can assist marketers in creating effective marketing strategies, such as advancing product development, enhancing food quality, and optimizing service offerings to better fulfill the needs and expectations of their target audience.Originality/value (State of the art): This study can pave the way for further investigation into market segmentation in Indonesia's restaurant sector. While similar approaches have been applied in studies of other countries, the Indonesian market is unique and has distinctive features that haven't been examined in previous research. Therefore, these insights can illuminate the segmentation of the restaurant market in Indonesia. Keywords: consumer rating, customer segmentation, digital marketing, k-means clustering, big data
Consumer Attitude toward Purchase Intention of Culinary Product’s through Video-Based Social Media: A Deductive Exploratory Studies in Bandung City Ahmad, Lukni Burhanuddin; Septiarini, Eka; Satriawan, Dhennies Ariel Aru; Aas, Raihan Elian
The Asian Journal of Technology Management (AJTM) Vol. 16 No. 3 (2023)
Publisher : Unit Research and Knowledge, School of Business and Management, Institut Teknologi Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12695/ajtm.2023.16.3.2

Abstract

In today's digitalization era, promoting products using social media has become the primary strategy to accelerate business growth, especially promotion. With the emergence of various short video-based social media platforms, information can rapidly spread through a solid and short video duration. For many content creators, a short video can call crowds faster than other types of data transmissions, such as text, pictures, or traditional video. Millions of views can be gained in a matter of days. The video that gains high exposure is not always because of the celebrity or famous person; it is more of the quality of the content itself. One of the most popular themes is related to culinary products. Bandung, recognized as a city of culinary in Indonesia, has many content creators that create food promotional videos. Some of them have millions of followers that advocate for their followers to try and purchase the food. This phenomenon raises questions to be revealed, becoming the background for this research. This study aimed to determine the variables causing interest in purchasing culinary products in Bandung through Short Video-Based Social Media. Thus, this study contributes to theory development, business practice, and digital marketing through short videos posted on various social media platforms. The method used in this research is deductive exploratory research as a methodological approach that investigates the micro-conceptual framework of working hypotheses that have not been studied in-depth with qualitative data collection techniques using data collection techniques with in-depth interviews (IDI) and focus group discussions (FGD). Online to specific individuals and groups. As a result, seven of eight factors are considered to independently influence intention to purchase culinary products towards SVBSM by the respondents: perceived ease of use, perceived usefulness, consumer personality characteristics, retail, commercial images, product features, attractiveness, and trustworthiness. 
Attitudinal Factors Influencing Digital Collaborative Consumption Among Internet Users: A Confirmatory Study in Indonesia Ahmad, Lukni Burhanuddin; Arnita, Devi; Nasution, Reza Ashari
Gadjah Mada International Journal of Business Vol 27, No 2 (2025): May-August
Publisher : Master in Management, Faculty of Economics and Business, Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/gamaijb.73127

Abstract

There has been a substantial surge in people participating in collaborative consumption (CC) over the past few years, particularly on digital platforms. This phenomenon has encouraged some researchers to explore the motivational factors affecting user intention to use CC. However, the previous research has predominantly concentrated on identifying these factors in the context of CC service, with limited attention specifying the digital platform where the interaction among users is different. Hwang and Griffiths's model of intention that predicts the behavioral intention of millennials' participation in CC is unique in a way that it recognizes both attitude and empathy as the main factors affecting intention to use a CC platform. The model could be relevant for CC, as it covers different values such as utilitarian, hedonic, and symbolic values. This study has developed a model to make it comprehensive by adding several factors from past research: perceived behavioral control and online initial trust. We tested the model in the Indonesian context using partial least squares regression. One of the world’s most populous countries, In- donesia provides a thought-provoking digital CC practice opportunity. The results show that empathy and online initial trust are not significant predictors of intention to partic- ipate in CC. In addition, utilitarian value is not a significant predictor of attitude toward participating in CC. Thus, attitude is the critical factor affecting intention to participate in CC, and perceived usefulness, perceived ease of use, and hedonic and symbolic values are significant predictors of the effect of attitude on participation in CC. This study can provide valuable insight for those startup practitioners who create this type of business model, characterized by its rapid change and volatile nature. The results could play a role in guiding marketers specializing in CC to enhance their apps using effective tactics or strategies, thereby improving the customer’s participation on their platform
Co-Authors Aas, Raihan Elian Arnita, Devi M. Ikhsan DRSAS Reza Ashari Nasution Sarah Febrina Yolanda Satriawan, Dhennies Ariel Aru Sendi Alghifari Septiarini, Eka