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Analisis Individual Performance Milenial: Pengaruh Lingkungan Kerja, Work Life Balance, Motivasi Kerja Muhammad Afrizal Agastya Rahmad; Jeziano Rizkita Boyas; Nafia Ilhama Qurratu’aini; Wahyu Eko Pujianto
Jurnal Manajemen Indonesia Vol. 1 No. 4 (2026): Juli-September
Publisher : Samudra Ilmu Indonesia

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Abstract

Penelitian ini bertujuan menganalisis pengaruh lingkungan kerja, work life balance, dan motivasi kerja terhadap individual performance generasi milenial di Kabupaten Sidoarjo. Kebaruan penelitian ini terletak pada pengujian ketiga variabel tersebut secara simultan pada karyawan generasi milenial di salah satu kawasan industri utama di Jawa Timur menggunakan pendekatan SEM-PLS. Penelitian menggunakan pendekatan kuantitatif dengan metode Structural Equation Modeling–Partial Least Squares (SEM-PLS) menggunakan SmartPLS 4. Data diperoleh melalui penyebaran kuesioner kepada 150 responden yang dipilih dengan teknik purposive sampling. Hasil penelitian menunjukkan bahwa lingkungan kerja (β = 0,236; p = 0,006), work life balance (β = 0,152; p = 0,013), dan motivasi kerja (β = 0,592; p < 0,001) berpengaruh positif dan signifikan terhadap individual performance, dengan motivasi kerja sebagai variabel yang memiliki pengaruh paling dominan. Temuan ini menunjukkan pentingnya menciptakan lingkungan kerja yang kondusif, menjaga keseimbangan kehidupan kerja, serta meningkatkan motivasi kerja untuk mengoptimalkan kinerja karyawan generasi milenial.
Pengaruh Cita Rasa dan Kualitas Layanan terhadap Loyalitas Pelanggan Mie Gacoan Sidoarjo di Platform Gofood melalui Kepuasan Pelanggan Sebagai Variabel Mediasi Faizatul Isnaini; Muhafidhah Novie; Jeziano Rizkita Boyas; Edita Rachma Kamila
Riwayat: Educational Journal of History and Humanities Vol 8, No 2 (2025): April
Publisher : Universitas Syiah Kuala

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24815/jr.v8i2.44707

Abstract

This research aims to analyze the influence of taste and service quality on Mie Gacoan customer loyalty in Sidoarjo with customer satisfaction as a mediating variable on the GoFood platform. The quantitative method was used with a purposive sampling technique, involving 190 respondents who were regular customers. Data collection was carried out through questionnaires and analyzed using SmartPLS 3.0. The research results show that taste and service quality have a significant influence on customer loyalty. The better the taste and quality of the service provided, the higher the customer satisfaction which ultimately increases customer loyalty. Customer satisfaction is proven to mediate the relationship between these two variables and customer loyalty. This research emphasizes the importance of maintaining consistent taste quality and improving service quality to increase customer satisfaction, which ultimately contributes to customer loyalty. Culinary business owners, especially those in online delivery services, need to better maintain and increase customer loyalty.