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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) Jurnal Pendidikan Tata Boga dan Teknologi PLAKAT : Jurnal Pelayanan Kepada Masyarakat Multidiciplinary Output Research for Actual and International Issue (Morfai Journal) Jurnal Manajemen Perhotelan Jurnal Ilmiah MEA (Manajemen, Ekonomi, dan Akuntansi) Journal Community Service Consortium Equivalent: Jurnal Ilmiah Sosial Teknik 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 Electrical & Electronics Engineering Energy Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Materials Science & Nanotechnology Physics Social Sciences Other

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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.
E ENVIRONMENTALLY SUSTAINABLE BUSINESS MODEL FOR CULINARY MSME’S IN EAST JAVA COASTAL TOURISM AREAS Irra Chrisyanti Dewi; 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 | DOI: 10.5281/zenodo.20588887

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.
Effect Of Cooking Duration Using Merandang Technique On Organoleptic Quality Of Beef Rendang Victor Kurniawan Yuwono; Fabiola Leoparjo; Devina Irtanto; Mazaya Azka Ridhauddhin; Raihan Nur Shabrina; Mario Alfrenzo Hartojo
Jurnal Pendidikan Tata Boga dan Teknologi Vol 7, No 1 (2026): Jurnal Pendidikan Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v7i1.27243

Abstract

Rendang is a traditional Minangkabau dish prepared using the merandang technique, which involves slow-cooking meat with coconut milk and spices over a long period to produce a dry dish with complex sensory characteristics. In the modern era, the lengthy merandang process raises efficiency concerns and may affect sensory quality. This study aimed to analyze the effect of cooking duration on the organoleptic quality of beef rendang and to determine the most preferred cooking duration. This research used a quantitative experimental method with an organoleptic acceptance test involving three cooking duration treatments: 4 hours, 5 hours, and 6 hours. The test was conducted with 50 untrained panelists using several sensory parameters, including color, aroma, initial texture, chewing texture, taste preference, seasoning intensity, and overall acceptance. The data were analyzed using ANOVA with SPSS, followed by a post-hoc test to identify differences among treatments. The results showed that cooking duration significantly affected several organoleptic parameters, namely color, aroma, initial texture, chewing texture, seasoning intensity, and overall acceptance, as indicated by different letter notations at a significance level of p < 0.05. The 5-hour treatment code 291 obtained the highest scores for initial texture 5.26, chewing texture 5.46, and overall acceptance 5.44. Therefore, the 5-hour cooking duration can be recommended as the optimal duration because it produced the highest overall acceptance compared with the 4-hour and 6-hour treatments.
Enhancing Product Quality, Consistency, And Food Safety of Culinary MSMES Through Practice-Based Cooking Skills Training Kristian Agung Nugraha; Johan Pratama Siahainenia; Hari Minantyo; Fabiola Leoparjo; Devina Irtanto; Victor Kurniawan Yuwono; Devi Rahnjen Wijayadne
Plakat : Jurnal Pelayanan Kepada Masyarakat Vol 8, No 1 (2026): Plakat: Jurnal Pelayanan Kepada Masyarakat
Publisher : Fakultas Ilmu Sosial dan Ilmu Politik, Universitas Mulawarman

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30872/plakat.v8i1.25728

Abstract

Departing from the strategic role of culinary MSMEs as a driver of the local economy as well as the challenge of low quality consistency and food safety standards faced by business actors in Lontar Village, this service research aims to improve the quality of MSME products through the development of culinary skills based on practicum training. The program was carried out using a descriptive-qualitative approach involving ten MSME actors who were selected purposively, through a series of activities in the form of initial observation, knowledge transfer, cooking practicum, intensive mentoring, and pre- and post-intervention evaluation. The results of the study showed a significant increase in taste quality, product consistency, mastery of food processing techniques, selection and handling of raw materials, and the application of food safety and hygiene practices, which overall strengthened the readiness of MSMEs to compete in local and modern markets. These findings confirm that a contextual and applicative practice-based training approach is more effective in building the capacity of MSMEs than a theoretical approach alone. The implications of this study show that the development of culinary skills and food safety standards need to be positioned as a core strategy in the policy of fostering regional MSMEs, because it not only increases the competitiveness of products, but also builds the foundation of business sustainability and strengthening the local economy in an inclusive manner.Berangkat dari peran strategis UMKM kuliner sebagai penggerak ekonomi lokal sekaligus tantangan rendahnya konsistensi kualitas dan standar keamanan pangan yang dihadapi pelaku usaha di Desa Lontar, penelitian pengabdian ini bertujuan untuk meningkatkan kualitas produk UMKM melalui pengembangan keterampilan kuliner berbasis pelatihan praktikum. Program ini dilaksanakan dengan menggunakan pendekatan deskriptif-kualitatif, melibatkan 10 pelaku UMKM yang dipilih secara purposif melalui serangkaian kegiatan, meliputi observasi awal, transfer pengetahuan, praktikum memasak, pendampingan intensif, serta evaluasi pra dan pasca intervensi. Hasil penelitian menunjukkan adanya peningkatan signifikan pada kualitas rasa, konsistensi produk, penguasaan teknik pengolahan makanan, pemilihan dan penanganan bahan baku, serta penerapan praktik keamanan dan higienitas pangan, sehingga memperkuat kesiapan UMKM untuk bersaing di pasar lokal maupun modern. Temuan ini menegaskan bahwa pendekatan pelatihan berbasis praktik yang kontekstual dan aplikatif lebih efektif dalam membangun kapasitas UMKM dibandingkan pendekatan teoretis semata. Implikasi penelitian ini menunjukkan bahwa pengembangan keterampilan kuliner dan standar keamanan pangan perlu diposisikan sebagai strategi inti dalam kebijakan pembinaan UMKM daerah, karena tidak hanya meningkatkan daya saing produk, tetapi juga membangun fondasi keberlanjutan usaha serta memperkuat perekonomian lokal secara inklusif.
IMPLIKASI BRAND EXPERIENCE TERHADAP BRAND TRUST DAN BRAND LOYALTY PADA COFFEE SHOP DI SURABAYA Fabiola Leoparjo; Irra Chrisyanti Dewi; Otje Herman Wibowo
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.
PENGARUH INTERNAL SERVICE QUALITY TERHADAP EMPLOYEE LOYALTY DI MEDIASI OLEH EMPLOYEE JOB SATISFACTION PADA RESTORAN HIGH END DI SURABAYA Johanes Marco Poillot; Malvin Bara Wijaya; Fabiola Leoparjo
Jurnal Ilmiah Manajemen, Ekonomi, & Akuntansi (MEA) Vol 10 No 1 (2026): Edisi Januari - April 2026
Publisher : LPPM STIE Muhammadiah Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31955/mea.v10i1.7469

Abstract

Bisnis Food and Beverage (FnB) di Surabaya mengalami kenaikan yang signifikan serta berdampak besar terhadap pertumbuhan ekonomi di Surabaya.Tetapi, terdapat beberapa tantangan dalam dunia industri tersebut seperti tingkat pergantian karyawan yang tinggi, yang dapat memberikan dampak negatif terhadap performa bisnis. Penelitian ini bertujuan menganalisis pengaruh Internal Service Quality terhadap Employee Loyalty di mediasi dengan Employee Job Satisfaction pada Restoran High-End di Surabaya menggunakan metode kuantitatif dan kuesioner untuk mengumpulkan data, dan ditujukan kepada karyawan yang telah bekerja setidaknya 1 tahun di perusahaan yang sama. Jumlah sampel yang didapat sebanyak 136 dianalisis menggunakan Structural Equation Modeling – Partial Least Squares (SEM-PLS). Hasil penelitian menyatakan Employee Loyalty dan Employee Job Satisfaction dipengaruhi secara positif oleh Internal Service Quality, serta Employee Job Satisfaction berpengaruh positif terhadap Employee Loyalty dan berperan sebagai mediator antara Internal Service Quality dengan Employee Loyalty. Penelitian ini diharapkan dapat membantu restoran di Surabaya untuk mempertimbangkan peningkatan Internal Service Quality untuk meningkatkan Employee Job Satisfaction sehingga dapat menurunkan tingkat pergantian karyawan.
GAMIFICATION TERHADAP CUSTOMER ENGAGEMENT DAN CUSTOMER LOYALTY GENERASI Z DI KOPI KENANGAN SURABAYA Agnes Marcella Setiono; Merry Vania Christabeline; Fabiola Leoparjo
Jurnal Ilmiah Manajemen, Ekonomi, & Akuntansi (MEA) Vol 10 No 2 (2026): Edisi Mei - Agustus 2026
Publisher : LPPM STIE Muhammadiah Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31955/mea.v10i2.7517

Abstract

Perkembangan pesat industri Food and Beverage (F&B), khususnya pada subsektor coffee shop di Surabaya, meningkatkan persaingan dan menuntut pelaku usaha untuk menggunakan strategi yang kreatif dan inovatif guna mempertahankan konsumen. Generasi Z sebagai kelompok konsumen dominan memiliki karakteristik digital yang erat dengan penggunaan aplikasi berbasis teknologi. Penelitian memiliki tujuan untuk menganalisis efektivitas penerapan elemen gamification dalam aplikasi loyalitas digital terhadap customer engagement dan customer loyalty pada Generasi Z, dengan objek penelitian pada Kopi Kenangan di Surabaya. Melalui pendekatan kuantitatif menggunakan kuesioner dengan responden Generasi Z yang merupakan pengguna aplikasi loyalitas.
PENGARUH CUSTOMER VALUE TERHADAP REPURCHASE INTENTION DENGAN GREEN MARKETING SEBAGAI PEMODERASI PADA STARBUCKS DI PAKUWON TRADE CENTER SURABAYA Jocelin Leony Tjokro; Jason Widagdo; Moses Soediro; Fabiola Leoparjo
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.
AHP-SERVPERF Assessment of Five-Star Hotel Service Quality Using TripAdvisor Reviews in Surabaya Keisya Tifany; Agustinus Nugroho; Adrie Oktavio; Fabiola Leoparjo
Equivalent: Jurnal Ilmiah Sosial Teknik Vol. 8 No. 3 (2026): Equivalent: Jurnal Ilmiah Sosial Teknik
Publisher : Politeknik Siber Cerdika Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59261/jequi.v8i3.357

Abstract

Background: Conventional SERVPERF-based hotel service quality assessments often rely on questionnaires, which may lead to midpoint bias, limited engagement, and subjective interpretation. Therefore, online customer reviews offer an alternative data source for capturing authentic service experiences. Objective: This study aims to evaluate service quality in five-star hotels in Surabaya by integrating SERVPERF, Analytical Hierarchy Process (AHP), text mining, sentiment analysis, and the 2-tuple linguistic model. Methods: A total of 1,200 TripAdvisor reviews from five five-star hotels in Surabaya were collected and analyzed. Expert judgments were obtained through AHP to determine the weight of each SERVPERF dimension. Review texts were segmented, classified into SERVPERF dimensions using a Large Language Model, and analyzed using TextBlob sentiment polarity. The results were then integrated into the 2-tuple linguistic model. Results: Tangibles was the most frequently discussed and most positively perceived dimension in customer reviews. However, Reliability received the highest expert-based AHP weight and became the most influential dimension after weighted SERVPERF scoring, followed by Responsiveness, Assurance, Empathy, and Tangibles. Conclusion: The proposed hybrid model provides a more comprehensive and data-driven approach to hotel service quality assessment by combining authentic customer reviews with expert-based weighting. This method helps hotel managers identify priority areas for service improvement more objectively.
Inovasi Produk Cassava Japanese Cheesecake Terhadap Uji Organoleptik: Product Innovation of Cassava Japanese Cheesecake Based on Organoleptic Testing Otje Herman Wibowo; Irra Chrisyanti Dewi; Fabiola Leoparjo; Hari Minantyo; Ham Sylvia Cindy Hartono; Patricia Alberta; Jeanette Magdalene Pekanto; Devi Ramadhani Hariyono
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 Adrie Oktavio Agnes Marcella Setiono Agustinus Nugroho Agustinus Nugroho Bryan Budinata Budiarso, Aline Theola Cahyadi, Michael Catherine Christy Juliano Catherine Eugene Martono Catherine Lorena Valentina Franoto Christiabel, Epifania Mariani Christopher, Vern Devi Rahnjen Wijayadne Devi Ramadhani Hariyono Devina Irtanto Eric Harianto Evin William Goutama Gracia, Trifosa Jesslyn Ham Sylvia Cindy Hartono Hari Minantyo Iasha, Rania Zahra Ilyas, Gunawan Bata Irra Chrisyanti Dewi Ivana Grasielda Jason Widagdo Jeanette Magdalene Pekanto Joaquin Levi Toreh Jocelin Leony Tjokro Johan Pratama Siahainenia Johanes Marco Poillot Kamil, Ibrahim Keisya Tifany Kristian Agung Nugraha Kusuma, Celine Patricia Lie, Meyra Eveleen Lim, Eunike Anglelica Limorita, Clarissa MALVIN BARA WIJAYA Mario Alfrenzo Hartojo Mas’ud, Riduan Mazaya Azka Ridhauddhin Mellisa Setiabudi Merry Vania Christabeline Moses Soediro Oki Krisbianto Otje Herman Wibowo Patricia Alberta Raihan Nur Shabrina Sulimto, Feliciana Octavia Suputri, Ni Putu Febriana Eka Victor Kurniawan Yuwono Yudianto Oentario Yulia Nur Hasanah