Article Per Year (5 Year)
p-Index From 2020 - 2025
3.895
P-Index
This Author published in this journals
All Journal Jurnal Riset Akuntansi dan Bisnis JURNAL MANAJEMEN MOTIVASI SELAPARANG: Jurnal Pengabdian Masyarakat Berkemajuan Journal of Education, Humaniora and Social Sciences (JEHSS) GERVASI: Jurnal Pengabdian kepada Masyarakat Jurnal Penelitian Ekonomi Akuntansi (JENSI) Budapest International Research and Critics Institute-Journal (BIRCI-Journal): Humanities and Social Sciences International Journal Reglement & Society (IJRS) Ekonomi Bisnis Manajemen dan Akuntansi (EBMA) Jurnal Mahasiswa Akuntansi Samudra MIMBAR : Jurnal Sosial dan Pembangunan International Journal of Economic, Technology and Social Sciences (Injects) Jurnal Mahasiswa Kreatif
Lubis, Nasrul Kahfi
Akuntansi, Fakultas Ekonomi Universitas Samudra
Religion Agriculture, Biological Sciences & Forestry Arts Humanities Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Mathematics Medicine & Pharmacology Nursing Public Health Social Sciences Other

Published : 31 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 1 Documents
Search
Journal : MIMBAR : Jurnal Sosial dan Pembangunan

 1 
Adaptation of The Creative Economy: Consumer Perception On Digital Transformation of Culinary SMEs In Langsa City Dhian Rosalina; Nasrul Kahfi Lubis; Muhammad Rizqi Zati
MIMBAR : Jurnal Sosial dan Pembangunan Volume 39, No. 1, (Juni 2023) [Accredited Sinta 2] No 10/E/KPT/2019]
Publisher : UPT Publikasi Ilmiah (Universitas Islam Bandung)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29313/mimbar.v39i1.2095

Abstract

Digitalization is a must to maintain business consistency In the era of pandemics and technological advance. The culinary sector in Langsa City continues to grow, with a wide market ranging from students, students, and households, to industry causing several culinary destinations such as traditional and modern cafes to gain public interest. This study aims to analyze 1) How to adapt the digital transformation of SMEs in the culinary sub-sector in Langsa City, and 2) How is the creativity of the culinary sub-sector actors in the digital transformation adaptation period. This research method was descriptive and quantitative. The respondents of this research are one hundred people who are culinary consumers of Langsa city. Two aspects were measured in the research: digital transformation and innovation carried out by culinary SMEs. The results show that the Culinary SMEs in Langsa City has adapted to digital transformation in their business well. Culinary SMEs show that they have been innovating and being creative in the products offered. Product innovations ranging from taste, packaging, size, and so on are considered quite good and competitive, this shows that SMEs can adapt to compete in the culinary subsector
Co-Authors Afrah Junita Agustina Nurul Fajriah Ananda Intan Sari Andre Revaldo Dewi Rosa Indah Dewi Rosa Indah Dhian Rosalina, Dhian Fazarila Fazarila Fiddini Alham Fitri Febriani Fitri Wahyuni Wulan Dari Iqlima Azhar Karina Chairunnisa Kinanti Purnama Pasaribu marnita, yenni ita Maulia Safrina Maya Cantika Muhammad Alif Prayuda Muhammad Fauzan Isma Muhammad Firza Alpi, Muhammad Firza Muhammad Ikhlash Muhammad Rizqi Zati, Muhammad Rizqi Muhammad Salman Murdhiani Murdhiani Nurlaila Hanum Nurlina Nurlina Ramadhan, Puja Rizqy Rambis Kelia Lestari Br. Karosekali Karosekali Rima Melati Riska Armaya - Riska Saprita Rosna Dewi Seprianto Sri Ertina Tuti Meutia Yani Rizal Zefri Maulana Ziad Fahreja A