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All Journal JIEMS (Journal of Industrial Engineering and Management Systems) Applied Technology and Computing Science Journal
Desribeth Palullungan
Universitas Bunda Mulia
Control & Systems Engineering Decision Sciences, Operations Research & Management Engineering Industrial & Manufacturing Engineering Mechanical Engineering Social Sciences

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Improving the Production Quality Processes at Bread SMEs in Jakarta Fuji Rahayu; Desribeth Palullungan; Tasya Regina
TEKNOLOGI DITERAPKAN DAN JURNAL SAINS KOMPUTER Vol 4 No 1 (2021): June
Publisher : Unusa Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33086/atcsj.v4i1.2080

Abstract

The consumption pattern of the people in Indonesia is experiencing a shift. Consumption patterns that are influenced by socio-cultural factors today make people tend to consume food and drinks that are practical and easy to obtain. This pattern began in 2014 until now, making the percentage of food consumption increase by 2.5% per year. Bread is a finished food whose demand pattern has also increased. Due to the development of the middle-class population, an increase in the income of young people, and society's consumption pattern, which is increasingly shifting to a practical urban consumption pattern. The bread industry in Indonesia is still classified as the small and medium enterprises (SME) sector. Small and medium enterprises (SME) is a business sector with a significant impact on improving the economy in developing countries. The products are distributed to offices that work with bakeries and are sold in stores. This shows that the shop production must work quickly to meet consumer demand in the surrounding area. In fulfilling consumer demand, a production quality control process is required in the workstation to reduce defective products. This study aims to carry out a quality control process to reduce faulty products by using a control chart and the concept of kaizen to control and maintain the production process in bread SMEs so that quality and work effectiveness can be realized.
PEMODELAN CONTINUANCE INTENTION DALAM KASUS PENGGUNAAN DOMPET DIGITAL DI KALANGAN MAHASISWA Desribeth Palullungan
JIEMS (Journal of Industrial Engineering and Management Systems) Vol 15, No 2 (2022): Journal of Industrial Engineering and Management Systems
Publisher : Universitas Bunda Mulia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30813/jiems.v15i2.3768

Abstract

The successful use of an information system or technology does not only focus on the perception of the first use (initial use), but also on the sustainability of its use (continuance intention). Continuance intention is a behavior that shown by consumer to continue to use an information system or technology. The purpose of this study was to determine the factors that influence continuance intention to use digital wallets among students. The results obtained from this study can be used by interested companies, such as e-commerce, internet service providers, retailers, and banks to predict consumer behavior in conducting transactions so that they can provide transaction services according to the needs and desires of consumers. The data collection method in this study was a questionnaire with the help of google form. The analysis technique used is Structural Equetion Modeling (SEM) with the help of PLS-SEM 4 software. The model developed is based on the Expectation Confirmation Model (ECM) by adding information quality and service quality variables. By the 9 hypotheses built, there is 1 rejected hypothesis while the other 8 hypotheses are accepted. Quality service variable has no effect on consumers' initial trust to use digital wallets. The Satisfaction variable motivates users to continue using digital wallets.
Co-Authors Fuji Rahayu Tasya Regina