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All Journal JAM : Jurnal Aplikasi Manajemen JMBI UNSRAT (Jurnal Ilmiah Manajemen Bisnis dan Inovasi Universitas Sam Ratulangi) JPP IPTEK (Jurnal Pengabdian dan Penerapan IPTEK) Majalah Ilmiah Bijak International Journal of Economics, Business and Accounting Research (IJEBAR) Jurnal Ilmiah Edunomika (JIE) Multidiciplinary Output Research for Actual and International Issue (Morfai Journal) Jurnal Manajemen Perhotelan Jurnal Ilmiah MEA (Manajemen, Ekonomi, dan Akuntansi) Journal Community Service Consortium Indo-Fintech Intellectuals: Journal of Economics and Business Jurnal Ilmiah Pangan Halal JURNAL MANAJEMEN DAN BISNIS INDONESIA
Fabiola Leoparjo
Universitas Ciputra Surabaya
Religion Agriculture, Biological Sciences & Forestry Arts Humanities Chemical Engineering, Chemistry & Bioengineering Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Energy Engineering Environmental Science Health Professions Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Materials Science & Nanotechnology Social Sciences Other

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IMPLIKASI BRAND EXPERIENCE TERHADAP BRAND TRUST DAN BRAND LOYALTY PADA COFFEE SHOP DI SURABAYA Leoparjo, Fabiola; Dewi, Irra Chrisyanti; Wibowo, Otje Herman
Jurnal Ilmiah Manajemen, Ekonomi, & Akuntansi (MEA) Vol 9 No 2 (2025): Edisi Mei - Agustus 2025
Publisher : LPPM STIE Muhammadiah Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31955/mea.v9i2.5760

Abstract

This study aims to examine the influence of brand experience on brand trust and brand loyalty among coffee shops in Surabaya. The research employs a quantitative method using questionnaire distribution to 115 coffee shop consumers in Surabaya. SEM-PLS analysis reveals that brand experience has a positive and significant impact on building customer trust and loyalty. These findings provide an important foundation for business owners to develop marketing strategies focused on enhancing customer experience quality to strengthen brand relationships.
STRATEGI INOVASI PRODUK BERBASIS SUMBER DAYA LOKAL: STUDI KASUS PENGEMBANGAN ABON IKAN BANDENG DENGAN PENAMBAHAN LIMBAH UDANG DITINJAU DARI UJI ORGANOLEPTIK Irtanto, Devina; Hari Minantyo; Fabiola Leoparjo; Catherine Eugene Martono; Bryan Budinata; Catherine Lorena Valentina Franoto; Joaquin Levi Toreh
JURNAL ILMIAH EDUNOMIKA Vol. 9 No. 3 (2025): EDUNOMIKA
Publisher : ITB AAS Indonesia Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29040/jie.v9i3.17895

Abstract

As a maritime country, Indonesia is rich in fishery products, one of which is Wonorejo Village and Keputih Village. However, in both villages, there is an abundance of milkfish (chanos chanos) products which is a problem for the surrounding community due to the lack of knowledge about milkfish innovation products. The purpose of this product innovation is to utilize milkfish as a local product by adding shrimp waste while utilizing waste from the fishing industry. This study aims to evaluate excessive milkfish products that can be processed into shredded milkfish products with the addition of shrimp waste based on organoleptic tests which include aspects of color, aroma, taste, texture, and overall liking. Overall, shredded milkfish products with the addition of shrimp waste have the potential to be developed as an innovative food product that has added value and high selling value.
Peran Mediasi Citra Merek pada Inovasi Produk dan Relationship Marketing terhadap Loyalitas Pelanggan di Restoran X Surabaya Kusuma, Celine Patricia; Limorita, Clarissa; Moses Soediro; Leoparjo, Fabiola
JURNAL ILMIAH EDUNOMIKA Vol. 9 No. 2 (2025): EDUNOMIKA
Publisher : ITB AAS Indonesia Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29040/jie.v9i2.16836

Abstract

The research examines how product innovation and relationship marketing influence customer loyalty at Restaurant X in Surabaya, where brand image serves as a mediating variable. A quantitative research technique was applied by collecting data through a survey which involved 120 participants selected by a purposive sampling. Data was gathered through an online questionnaire utilizing a Likert Scale from 1 to 4. The data were processed using SmartPLS. The results of this study show that, 1)Product Innovation positively influences Brand Image, 2) Relationship Marketing positively influences Brand Image, 3) Brand Image positively influences Customer Loyalty, 4) Product Innovation positively influences Customer Loyalty through Brand Image, 5) Relationship Marketing positively influences Customer Loyalty through Brand Image.
Risk Management in Strategic Decision Making: A Case Study of Culinary MSME’s in Surabaya Dewi, Irra Chrisyanti; Leoparjo, Fabiola; Wibowo, Otje Herman
Majalah Ilmiah Bijak Vol. 22 No. 2: September 2025
Publisher : Institut Ilmu Sosial dan Manajemen STIAMI

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31334/bijak.v22i2.5510

Abstract

This research aims to get a better understanding of how small and medium-sized enterprises (SMEs) in Surabaya's food sector are incorporating risk management into their strategic decision-making processes. Even though they have already had a significant impact on Indonesia's economy, these culinary MSMEs face several financial, operational, and commercial challenges that might hinder their continued success in the future. Thus, a qualitative case study was conducted on five food-related MSMEs situated in Surabaya that had just undergone strategic changes. Based on in-depth interviews and participatory observation, the data was analyzed using theme coding and risk matrices according to ISO 31000 (2018). The analysis found that the two biggest operational risks are supply delays and being too reliant on vendors. Financial risk comes from fluctuations in prices, whereas market risk is characterized by variations in consumer preference. In response to these challenges, MSMEs have turned to digitalization, menu expansion, partnerships with local suppliers, and pre-order systems, among other strategies. Through enhancing corporate resilience, these strategies demonstrate a realistic and systematic application of risk management ideas. To bridge the gap between theory and practice regarding risk management implementation among MSMEs situated in urban regions, the study's results may be used by policymakers and business development programs to construct risk-aware support mechanisms. In the end, it proves that even tiny businesses with little resources can benefit greatly from organized risk analysis when making strategic choices.
Analisis IFAS Dan EFAS Dalam Perencanaan Strategi Bisnis Kompetitif (Studi Kasus Pada Restoran Korea X Di Bali) Budiarso, Aline Theola; Lie, Meyra Eveleen; Grasielda, Ivana; Leoparjo, Fabiola
Jurnal Manajemen dan Bisnis Indonesia Vol. 11 No. 02 (2025): Edisi Bulan Desember
Publisher : Universitas Muhammadiyah Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32528/jmbi.v12i02.3206

Abstract

Penelitian ini bertujuan untuk merumuskan strategi pengembangan yang tepat bagi restoran Korea x yang berlokasi di Denpasar, Bali. Metode kualitatif digunakan dengan menggabungkan analisis SWOT, matriks IFAS–EFAS, dan Quantitative Strategic Planning Matrix (QSPM). Analisis diawali dengan identifikasi faktor internal dan eksternal yang mempengaruhi kinerja restoran. Hasil IFAS menunjukkan bahwa kekuatan internal lebih dominan dibanding kelemahan, sedangkan EFAS menunjukkan bahwa peluang eksternal lebih tinggi dari ancaman. Hal ini menempatkan restoran pada kuadran I, yang mengarah pada strategi progresif. QSPM digunakan untuk menilai kesesuaian strategi dan menghasilkan dua strategi alternatif dengan skor tertinggi, yaitu strategi penetrasi pasar dan pengembangan pasar. Strategi penetrasi pasar dilakukan melalui promosi bundling menu, program loyalitas, kerja sama komunitas K-pop, dan event brand activation. Sementara strategi pengembangan pasar meliputi inovasi menu lokal Korea, layanan katering acara, sistem cloud kitchen, dan paket khusus keluarga. Hasil penelitian ini diharapkan memberikan kontribusi dalam pengambilan keputusan strategis, sekaligus memperkuat daya saing dan memperluas jangkauan pasar restoran Korea x di tengah persaingan industri kuliner yang semakin dinamis.
PENGARUH CUSTOMER VALUE TERHADAP REPURCHASE INTENTION DENGAN GREEN MARKETING SEBAGAI PEMODERASI PADA STARBUCKS DI PAKUWON TRADE CENTER SURABAYA Tjokro, Jocelin Leony; Widagdo, Jason; Soediro, Moses; Leoparjo, Fabiola
JURNAL ILMIAH EDUNOMIKA Vol. 9 No. 4 (2025): EDUNOMIKA
Publisher : ITB AAS Indonesia Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29040/jie.v9i4.18763

Abstract

Using green marketing as a moderating variable, this study wants to find out how customer value affects Starbucks patrons' intentions to repurchase in Pakuwon Trade Center (PTC) in Surabaya. Data from 200 respondents who had bought Starbucks products at PTC Surabaya, were between the ages of 17 and 65, and were aware of the company's green marketing initiatives such as the use of eco-friendly packaging, sustainability promotions, or the Bring Your Own Tumbler program were collected quantitatively using the Structural Equation Modeling–Partial Least Square (SEM-PLS) method. The findings show that repurchase intention is positively and significantly impacted by customer value and positively impacted by green marketing. Additionally, green marketing modifies the association between customer value and desire to repurchase, suggesting that eco-friendly marketing tactics enhance the impact of perceived value on consumers' intentions to make additional purchases. In the cutthroat food and beverage (F&B) sector, like Starbucks, these results demonstrate how crucial it is to combine green marketing tactics with consumer value to increase customer loyalty.
E ENVIRONMENTALLY SUSTAINABLE BUSINESS MODEL FOR CULINARY MSME’S IN EAST JAVA COASTAL TOURISM AREAS Chrisyanti Dewi, Irra; Fabiola Leoparjo; Kristian Agung Nugraha
Multidiciplinary Output Research For Actual and International Issue (MORFAI) Vol. 6 No. 3 (2026): Multidiciplinary Output Research For Actual and International Issue
Publisher : RADJA PUBLIKA

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

This study focuses on the development of an eco-friendly business model for culinary MSMEs in the coastal tourism area of ​​East Java, Indonesia. The rapid growth of culinary MSMEs in this area has resulted in significant environmental challenges, including increased waste and unsustainable resource use. This study aims to develop a model that integrates environmental sustainability with economic growth in the culinary sector, adopting the triple bottom line approach, which encompasses economic, social, and environmental factors. This qualitative study used a case study design. Data were collected from in-depth interviews, observation, and documentation. The analysis focused on eco-friendly business practices, supporting and inhibiting factors, and an eco-friendly business model to improve the profitability and environmental performance of culinary MSMEs and contribute to sustainable tourism practices. This study encourages policymakers, business owners, and other stakeholders to promote an eco-friendly culinary industry in the coastal tourism area of ​​East Java.
Inovasi Produk Cassava Japanese Cheesecake Terhadap Uji Organoleptik: Product Innovation of Cassava Japanese Cheesecake Based on Organoleptic Testing Wibowo, Otje Herman; Dewi, Irra Chrisyanti; Leoparjo, Fabiola; Minantyo, Hari; Hartono, Ham Sylvia Cindy; Alberta, Patricia; Pekanto, Jeanette Magdalene; Hariyono, Devi Ramadhani
Jurnal Ilmiah Pangan Halal Vol. 8 No. 1 (2026): Jurnal Ilmiah Pangan Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jiph.v8i1.23604

Abstract

This study aims to develop a gluten-free Japanese cheesecake by substituting wheat flour with boiled cassava (Manihot esculenta Crantz) as a local food ingredient. The growing demand for gluten-free bakery products and Indonesia’s dependence on imported wheat flour encourage the utilization of cassava as an alternative raw material. This research employed a descriptive quantitative approach using three formulations: 100% wheat flour, 50% wheat flour–50% cassava, and 100% cassava. Organoleptic tests were conducted with 90 respondents to evaluate taste, aroma, texture, color, and overall appearance using a five-point hedonic scale. The results indicated that cassava-based Japanese cheesecake was well accepted by respondents, with the 100% cassava formulation obtaining the highest preference score. The substitution of wheat flour with cassava did not significantly alter the characteristic soft, moist, and fluffy texture of Japanese cheesecake. This product innovation demonstrates that cassava can be effectively utilized as a gluten-free alternative ingredient while increasing the economic value of local commodities and offering a healthier dessert option for consumers with gluten intolerance.
Co-Authors Agustinus Nugroho Alberta, Patricia Bryan Budinata Budiarso, Aline Theola Cahyadi, Michael Catherine Eugene Martono Catherine Lorena Valentina Franoto Christiabel, Epifania Mariani Christopher, Vern Devina Irtanto Eric Harianto Evin William Goutama Gracia, Trifosa Jesslyn Hari Minantyo Hariyono, Devi Ramadhani Hartono, Ham Sylvia Cindy Iasha, Rania Zahra Ilyas, Gunawan Bata Irra Chrisyanti Dewi Ivana Grasielda Joaquin Levi Toreh Juliano, Catherine Christy Kamil, Ibrahim Kristian Agung Nugraha Kusuma, Celine Patricia Lie, Meyra Eveleen Lim, Eunike Anglelica Limorita, Clarissa Mas’ud, Riduan Moses Soediro Oentario, Yudianto Oki Krisbianto Otje Herman Wibowo Pekanto, Jeanette Magdalene Setiabudi, Mellisa Sulimto, Feliciana Octavia Suputri, Ni Putu Febriana Eka Tjokro, Jocelin Leony Victor Kurniawan Yuwono Widagdo, Jason Yulia Nur Hasanah