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All Journal JIMAT (Jurnal Ilmiah Mahasiswa Akuntansi) Undiksha Jurnal Ilmiah Mahasiswa FEB JAM : Jurnal Aplikasi Manajemen Buletin Ilmiah Nagari Membangun Jurnal Karinov Asia Pacific Journal of Management and Education Jurnal Kewirausahaan dan Inovasi
Rr Ayu Firdausiah
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Agriculture, Biological Sciences & Forestry Humanities Civil Engineering, Building, Construction & Architecture Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Nursing Public Health Social Sciences Veterinary Other

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PENGARUH MANAJEMEN MODAL KERJA TERHADAP PROFITABILITAS (Studi pada Perusahaan Food and Beverages yang Terdaftar di BEI Tahun 2009-2013) Rr Ayu Firdausiah; Toto Rahardjo
Jurnal Ilmiah Mahasiswa FEB Vol 3, No 2: Semester Genap 2014/2015
Publisher : Fakultas Ekonomi dan Bisnis Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (289.059 KB)

Abstract

The study aims to determine the effect of working capital management and profitability on food and beverage companies listed on the Stock Exchange Indonesian . This study describes the effect of the inventory period, receivable turnover period and the payable period  to the net profit margin of the company. This research is explanatory research by using census sampling technique. The  population of this study are 16 companies and the  sample consist of 13 companies within  2009-2013.  Working capital effect measurement used is multiple linear regression analysis. The research conducted  shows that inventory period, accounts receivable period, and the payable period are simultaneously influence to net profit margin. inventory period has negative affect to net profit margin partially while the receivables period had no effect on net profit margin.  This suggests that profitability will increase if the management company is able to plan the food and beverage inventory turnover period and the period of business with good debt. This suggests that profitability will increase if the management company is able to plan the food and beverage inventory turnover period and the payable period well. From those variable the one that influencing dominantly on the net profit margin food and beverage company is business payable period variable. Keywords: Working Capital Management, Profitability, Net Profit Margin
Sensory Branding and Brand Loyalty: Mediation Analysis of Brand Love and Brand Trust in the Consumer-Brand Relationship Context Rohman, Fatchur; Firdausiah, Rr Ayu; Arimbawa, Putu Adi Putra
JIMAT (Jurnal Ilmiah Mahasiswa Akuntansi) Undiksha Vol. 15 No. 01 (2024): Jurnal Ilmiah Mahasiswa Akuntansi
Publisher : Universitas Pendidikan Ganesha

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23887/jimat.v15i01.75531

Abstract

Strategi Emotional Branding merupakan bentuk penerapan strategi pengelolaan dan pengembangan merek yang berorientasi pada penciptaan hubungan emosional antara pelanggan dengan produk atau jasa yang dihasilkan perusahaan. Salah satu bentuk penerapan emosional branding adalah dengan menggunakan strategi Sensory Branding. Penelitian ini bertujuan untuk mengetahui hubungan antara sensory branding dan loyalitas merek, baik secara langsung maupun yang dimediasi oleh kecintaan terhadap merek dan kepercayaan terhadap merek. Penelitian ini dirancang sebagai penelitian eksplanatori dengan pendekatan kuantitatif. Desain penelitian dipilih berdasarkan tujuan penelitian yaitu menganalisis peran strategis strategi emosional branding dalam menciptakan loyalitas merek. Data untuk penelitian ini dikumpulkan melalui kuesioner. Pemilihan sampel dilakukan dengan menggunakan metode purposive random sampling yang melibatkan 220 responden. Data yang dikumpulkan akan dianalisis menggunakan SmartPLS 3.8. Hasil penelitian menunjukkan bahwa sensory branding memberikan dampak terhadap loyalitas merek, baik secara langsung maupun melalui perantaraan brand love dan brand trust. Artinya aspek sensorik yang terdiri dari panca indera (Bau, Sentuhan, Rasa, Penglihatan dan Suara) mempunyai pengaruh yang luar biasa dan kuat terhadap pembentukan loyalitas merek. Kata Kunci : emosional branding, sensory branding, kecintaan merek, kepercayaan merek, loyalitas merek
Exploring Health Consumer Behavior During Covid-19: A Bibliometric Analysis Suryadi, Nanang; Parwati, Kardina Yudha; Hakim, Abdurrahman; Firdausiah, RR Ayu; Islam Fasieh, Muhammad Fajrul
Asia Pacific Journal of Management and Education (APJME) Vol 6, No 1 (2023): March 2023
Publisher : AIBPM Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32535/apjme.v6i1.2216

Abstract

For more than three decades, marketers' primary focus has been directed toward consumer behavior patterns. During COVID-19, marketing science experts have paid particular attention to the behavioral change in consumer buying-related health areas. By highlighting the research themes using bibliometric analysis and providing an agenda for future research, this study aims to analyze the trends in consumer behavior in the health aspect. The bibliographic information for 34 papers was gathered from Scopus, one of the most well-known academic indexing databases. The study used open-source software tools like VOS Viewer and NVIVO to conduct various bibliometric analyses. Based on our bibliometric analysis, this study was related to a number of themes of consumer behavior of health aspects, including consumer lifestyle, consumer buying behavior, consumer health awareness, health behavior, perceived health benefit, and consumer health risk. The results from co-authorship analysis indicate that there is no particular connection between the topic of consumer behavior on the health aspect that different authors explore since each research focuses on a specific topic. For research academics in the academic community, the analysis of scientific research will serve as a reference manual for understanding the theoretical underpinnings of research on consumer behavior, identifying knowledge gaps, and suggesting future research direction.
Pengembangan Sosial Media Bisnis sebagai Peningkatan Daya Saing Digital UMKM Kampung Batik Prameka, Adelia Shabrina; Firdausiah, RR Ayu
Jurnal KARINOV Vol 7, No 2 (2024): Mei
Publisher : Institute for Research and Community Service (LP2M), Universitas Negeri Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17977/um045v7i2p109

Abstract

Kampung Batik laweyan memiliki eksistensi daerah yang dikenal dalam sejarah Batik Indonesia, namun meskipun sudah menjadi salah satu destinasi belanja di Kota Surakarta, masih terdapat permasalahan dasar yang berhubungan dengan pemasaran digital yaitu minimnya penggunaan platform social media yang berbasis bisnis. Program pengabdian masyarakat ini pun diberikan guna menjawab problematika tersebut dan mendukung program pemerintah “UMKM Naik Kelas dan UMKM GO Digital” dengan memberikan pelatihan startegi pembuatan social media bisnis. Metode yang digunakan berupa dalam kegiatan ini berupa: Pertama, memberikan pelatihan oleh pakar; Kedua, monitoring selama dua bulan terkait materi yang disampaikan dalam pelatihan. Hasil pengabdian ini adalah peserta mampu melakukan pemasaran online melalui social media bisnis dengan konten-konten yang bisa menarik minat pembeli. Kegiatan ini diikuti oleh 15 UMKM Desa Laweyan dengan antusias dan efektif. Kata kunci— Daya Saing, Laweyan, Kampung Batik, Sosial Media Bisnis, Strategi Pemasaran Digital Abstract Laweyan Batik Village has a regional existence known in the history of Indonesian Batik, even though it has become one of the shopping destinations in Surakarta City, there are still basic problems related to digital marketing, namely the lack of use of business-based social media platforms. This community service program was also given to answer these problems and support the government's program “UMKM Naik Kelas dan UMKM Go Digital” by providing strategic training on making business social media. The methods used for this program are: First, providing training by experts; Second, monitoring for two months related to the material delivered in the training. The result of this dedication is that participants are able to do online marketing through business social media with content that can attract buyers. This activity was attended by 15 MSMEs in Laweyan Village enthusiastically and effectively. Keywords— Competitiveness, Laweyan, Batik Village, Social Media Business, Digital Marketing Strategy
Pendekatan Metode Design Thinking Dalam Perancangan Inovasi Produk Ramadhan, Galih Budi; Firdausiah, Rr Ayu
Jurnal Kewirausahaan dan Inovasi Vol. 3 No. 3 (2024)
Publisher : Fakultas Ekonomi dan Bisnis Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/jki.2024.03.3.25

Abstract

Sate Jawa TMP is a culinary business established in 2007. However, despite its long experience, this restaurant has problems with its satay products as some customers do not like chicken skin in them, besides burning smells and incorrect meat doneness. This research was conducted to support Sate Jawa TMP in its effort of increasing repurchase intention and maintain its customer bases. The objective of this study is to create innovative ideas that prop up the chicken satay product developments by applying design thinking for Sate Jawa TMP that is appropriate with the needs of its customers. This quantitative descriptive research consists of five stages, i.e., empathize, define, ideate, prototype, and test, using snowball testing. The results demonstrate that, based on the design thinking method, the company makes product innovation by providing chicken satay menus and satay sauces adjusted with the needs of its customers. Therefore, the menu innovations made by Sate Jawa TMP has a great potential of overcoming the declining repurchases and maintaining its customers amidst the competitive market.    Abstrak Sate Jawa TMP merupakan sebuah bisnis makanan yang berdiri sejak 2007. Namun, Sate Jawa TMP memiliki permasalahan pada produknya yaitu, terdapat pelanggan yang tidak menyukai adanya kulit dan hasil bakaran yang sedikit sangit atau kematangan yang kurang tepat. Penelitian ini dilaksanakan untuk mendukung upaya Sate Jawa TMP dalam meningkatkan tingkat pembelian ulang dan mempertahankan basis pelanggannya. Tujuan dari penelitian ini adalah menciptakan gagasan inovatif untuk mendukung pengembangan produk sate ayam dengan menerapkan design thinking pada warung makan Sate Jawa TMP yang sesuai dengan kebutuhan pelanggan. Proses penelitian terdiri dari 5 tahap yaitu, emphatize, define, ideate, prototype, dan test. Jenis penelitian ini adalah deskriptif dengan pendekatan kualitatif dengan metode penelitian yaitu snowball testing. Hasilnya menunjukkan bahwa berdasarkan pendekatan metode design thinking Sate Jawa TMP melakukan inovasi produk dengan menu sate ayam dan bumbu sate yang telah disesuaikan dengan kebutuhan pelanggan. Dengan demikian, inovasi pada menu Sate Jawa TMP memiliki potensi besar untuk mengatasi tantangan repurchase yang menurun dan mempertahankan pelanggan di tengah persaingan pasar yang kompetitif.
Exploring Brand Loyalty: Revealing the Effect of Brand Experience Mediated by Brand Love and Trust among Smartphone Users in Malang City Firdausiah, Rr Ayu; Sunaryo, Sunaryo; Sumiati, Sumiati; Abidin, Nurul Aini Binti Zainal
Jurnal Aplikasi Manajemen Vol. 22 No. 1 (2024)
Publisher : Universitas Brawijaya, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jam.2024.022.01.03

Abstract

Increasingly fierce competition in the smartphone industry encourages companies to design mature marketing strategies to create added value for consumers and build strong relationships with their consumers. This study aims to identify and analyze the direct and indirect effects of brand experience, brand love, brand trust, and brand loyalty on Samsung smartphone users in Malang City. Data for this was collected through a questionnaire and a sample of 140 smartphone users in Malang City. Sample selection was carried out using the purposive random sampling method. The collected data will be analyzed using SmartPLS 3.0. These results reveal that brand experience has no direct effect on brand loyalty. However, this study confirms an indirect influence of brand experience on brand loyalty through brand love and trust. The results have important implications for building strong emotional relationships and bonds between brands and consumers, and it is necessary to use cognitive and affection factors to create brand loyalty.
PENINGKATAN DAYA SAING UMKM PARIWISATA MELALUI PELATIHAN SERVICE EXCELLENT DAN STRATEGI SOCIAL MEDIA MARKETING DI JAWA TIMUR: Strengthening the Competitiveness of Tourism-Based MSMEs through Service Excellence and Social Media Marketing Training in East Java Rohman, Fatchur; Hapsari, Raditha; Firdausiah, Rr Ayu; Kartikasari, Ani; Rifandani, Eka Putri; Wahyuli, Eka Fais
BULETIN ILMIAH NAGARI MEMBANGUN Vol. 8 No. 1 (2025)
Publisher : LPPM (Institute for Research and Community Services) Universitas Andalas Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/bina.v8i1.750

Abstract

The tourism sector plays a strategic role in Indonesia’s economy, including in East Java Province, which holds significant potential but whose contribution to the Regional Gross Domestic Product (RGDP) remains limited. This activity aims to enhance the competitiveness and sustainability of MSMEs in the tourism sector through service excellence training and social media marketing mentoring. The method involves several stages: problem identification through Focus Group Discussions (FGDs), training sessions, mentoring, and evaluation of MSME progress. The FGDs revealed two primary challenges: low service quality and limited utilisation of social media for marketing. The service excellence training focused on improving customer service capabilities, while the social media marketing mentoring emphasised practical skills in creating digital content and using analytical tools. The results demonstrated increased knowledge and understanding among participants regarding the importance of service quality and digital marketing strategies. However, regular activity on social media remains limited due to time constraints and resource limitations. Enhancing the understanding of service excellence and boosting marketing efforts via social media are essential for helping tourism-related MSMEs in East Java to survive and grow. In conclusion, the training and mentoring initiatives proved effective in strengthening the capacity of tourism MSMEs. It is recommended that follow-up actions include advanced training and ongoing technical support to ensure the sustainability of digital transformation and service quality improvement, which in turn will contribute to competitive tourism and local economic growth.
Co-Authors Abidin, Nurul Aini Binti Zainal Adelia Shabrina Prameka Fatchur Rohman Hakim, Abdurrahman Islam Fasieh, Muhammad Fajrul Kardina Yudha Parwati Kartikasari, Ani Nanang Suryadi Putu Adi Putra Arimbawa Raditha Dwi Vata Hapsari Ramadhan, Galih Budi Rifandani, Eka Putri Sumiati Sumiati Sunaryo Sunaryo Toto Rahardjo Wahyuli, Eka Fais