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All Journal Journal of Economic, Bussines and Accounting (COSTING) Alignment: Journal of Administration and Educational Management Al-Kharaj: Journal of Islamic Economic and Business Inobis: Jurnal Inovasi Bisnis dan Manajemen Indonesia International Journal of Management Science and Information Technology (IJMSIT)
Elis Dwiana Ratnamurni
Faculty Of Economic And Business Universitas Jenderal Achmad Yani, Cimahi, West Java 40531, Indonesia.
Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Social Sciences

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Pengendalian Kualitas Produk Tahu dengan Metode Analytical Hierarchy Process (AHP) Niko Chandra; Elis Dwiana Ratnamurni
INOBIS: Jurnal Inovasi Bisnis dan Manajemen Indonesia Vol. 5 No. 3 (2022): INOBIS: Jurnal Inovasi Bisnis dan Manajemen Indonesia - Edisi Juni 2022
Publisher : Forum Inovasi Bisnis dan Manajemen

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (537.554 KB) | DOI: 10.31842/jurnalinobis.v5i3.236

Abstract

Selama pandemic Covid 19 banyak sektor usaha yang terpuruk, namun beberapa industri seperti industri makanan dan minuman masih bertahan ditengah menurunnya daya beli masyarakat sebagai akibat adanya krisis kesehatan dan perekonomian. Tahu merupakan salah satu hasil industri makanan yang banyak dikonsumsi oleh masyarakat karena dianggap makanan murah meriah tapi sangat bergizi. Oleh karena itu perlu diperhatikan kualitas produknya dan penting diketahui prioritas kriteria tahu yang berkualitas. Tujuan penelitian ini untuk mengetahui bobot prioritas dalam pengendalian kualitas produk Tahu Berkah. Agar kualitas produk yang dihasilkan sesuai dengan harapan konsumen, maka perlu dilakukan pengendalian kualitas. Salah satu alat yang bisa digunakan dalam melakukan pengendalian kualitas tersebut dengan menggunakan metode Analytical Hierarchy Process (AHP). Metode yang digunakan dalam penelitian ini yaitu penelitian dengan pendekatan kualitatif, sebagai informan data diperoleh dari para pengelola usaha UD Tahu Berkah dan responden reseller yang diaggap paham mengenai kualitas produk. Hasil penelitian dan hasil perhitungan AHP, kriteria tekstur, subkriteria meningkatkan kualitas dan alternatif pelatihan SDM mendominasi dan memiliki nilai hitung yang tinggi dibandingkan dengan yang lain. Memberikan pelatihan kepada SDM akan berpengaruh terhadap hasil produksi karena dengan adanya pelatihan akan menambah pengetahuan karyawan, keahlian dan keterampilan untuk menjalankan pekerjaan sesuai dengan keinginan perusahaan serta mencapai hasil kerjanya.
Customer Relationship Management (CRM) Pada PT Indotex Tripadu Jaya Sopana Hermawanto; Elis Dwiana Ratnamurni
Journal of Economic, Bussines and Accounting (COSTING) Vol 7 No 5 (2024): Journal of Economic, Bussines and Accounting (COSTING)
Publisher : Institut Penelitian Matematika, Komputer, Keperawatan, Pendidikan dan Ekonomi (IPM2KPE)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31539/costing.v7i5.12025

Abstract

Penelitian ini menganalisis implementasi Customer Relationship Management (CRM) di PT Indotex Tripadu Jaya dengan fokus pada kendala dalam pengiriman produk. Hasil penelitian menunjukkan bahwa kendala-kendala ini disebabkan oleh interaksi kompleks antara empat faktor utama: mesin, manusia, material, dan metode. Pertama, penjadwalan yang tidak konsisten dan performa mesin yang tidak stabil menyebabkan alur kerja yang tidak efisien dan pencatatan yang buruk. Kedua, pelatihan yang kurang memadai dan pengalaman yang terbatas di antara karyawan berdampak negatif pada konsistensi proses kerja. Ketiga, kualitas material yang tidak konsisten mengakibatkan masalah dalam produksi dan pengiriman, seperti kerusakan produk dan keterlambatan. Terakhir, biaya bahan baku yang tinggi menjadi kendala dalam proses produksi dan mempengaruhi kemampuan perusahaan untuk bersaing di pasar. Dengan menggunakan diagram fishbone, penelitian ini menyimpulkan bahwa untuk mengatasi kendala pengiriman, perusahaan perlu meningkatkan keempat aspek tersebut. Upaya perbaikan termasuk penjadwalan yang lebih baik, pelatihan karyawan yang lebih intensif, jaminan kualitas material, dan pengelolaan biaya bahan baku yang lebih efektif. Dengan demikian, efisiensi proses produksi dan pengiriman diharapkan meningkat, sehingga dapat memperbaiki kinerja perusahaan dalam memenuhi kebutuhan pelanggan.
Pengaruh Total Quality Management dan Supply Chain Management terhadap Kinerja Operasional UMKM Makanan dan Minuman di Kota Cimahi Neng Rifka Khoirunnisa; Elis Dwiana Ratnamurni
Journal Of Administration and Educational Management (ALIGNMENT) Vol. 9 No. 1 (2026): Journal Of Administration and Educational Management (ALIGNMENT)
Publisher : Institut Penelitian Matematika, Komputer, Keperawatan, Pendidikan dan Ekonomi (IPM2KPE)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31539/p2dc0c80

Abstract

This study aims to analyze the influence of Total Quality Management (TQM) and Supply Chain Management (SCM) on the operational performance of food and beverage MSMEs in Cimahi City. The research method used a quantitative approach with a convenience sampling technique of 100 respondents, owners or managers of food and beverage MSMEs in Cimahi City. Data were collected through questionnaires and analyzed using multiple linear regression methods with the aid of validity and reliability tests, and classical assumption tests. The results show that Total Quality Management (TQM) has a positive and significant effect on operations with a t-value of 2.889 and a significance level of 0.005, and Supply Chain Management (SCM) also has a positive and significant effect on operations with a t-value of 4.023 and a significance level of 0.000. Simultaneously, TQM and SCM significantly influence operational performance with an F-value of 21.336 and a significance level of 0.000, contributing 30.6% to MSME operational performance. The conclusion of this study indicates that optimal application of Total Quality Management and Supply Chain Management principles can improve the operational performance of food and beverage MSMEs in Cimahi City.   Keywords: Supply Chain Management, Operational Performance, Operational Management
The Mediating Role of Innovation Capability in the Effect of Total Quality Management (TQM) on the Business Performance of Micro, Small, and Medium Enterprises (MSMEs) in the Food and Beverage Sector in Cimahi City Destiara Habibah; Elis Dwiana Ratnamurni
Al-Kharaj: Journal of Islamic Economic and Business Vol. 8 No. 3 (2026): All articles in this issue include authors from 3 countries of origin (Indonesi
Publisher : LP2M IAIN Palopo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24256/kharaj.v8i3.12391

Abstract

Competition in the food and beverage sector is becoming increasingly intense, requiring Micro, Small, and Medium Enterprises (MSMEs) in Cimahi to maintain the quality of their products and services and to continue innovating in order to improve their business performance. This study aims to evaluate the impact of Total Quality Management (TQM) on MSME business performance, with innovation capacity serving as a mediating variable for MSMEs in the food and beverage sector in Cimahi City. The research approach applied in this study is a quantitative method with a descriptive and verifiable focus. The sample consisted of 94 respondents working in the food and beverage SME sector in Cimahi, with data collected via a questionnaire using a 1–5 Likert scale and using stratified random sampling. Data analysis was conducted using the Partial Least Squares-Structural Equation Modeling (PLS-SEM) technique supported by SmartPLS software version 4.1.1.8. The results of the study indicate that Total Quality Management has a positive and significant impact on business performance and innovation capability. Furthermore, innovation capability also exerts a significant positive influence on business performance and acts as a partial mediator in the relationship between Total Quality Management and business performance. The research model demonstrates a strong fit, as evidenced by a satisfactory Goodness of Fit value. Nevertheless, future researchers are encouraged to focus on enhancing innovative capacity so that companies can improve their business performance and sustainably remain competitive in the market
The Impact of Supplier Relationship Management and Customer Relationship Management on the Performance of Food and Beverage SMEs: The Mediating Role of Competitive Advantage in Bandung City Roselina Puspita Trihapsari; Elis Dwiana Ratnamurni
International Journal of Management Science and Information Technology Vol. 6 No. 2 (2026): July - December 2026
Publisher : Lembaga Komunitas Informasi Teknologi Aceh (KITA), Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35870/ijmsit.v6i2.8450

Abstract

This study examines the effects of Supplier Relationship Management (SRM) and Customer Relationship Management (CRM) on the performance of food and beverage micro, small, and medium enterprises (MSMEs) in Bandung City, Indonesia, with Competitive Advantage as a mediating variable. A quantitative explanatory survey design was employed, with data collected through structured questionnaires from 100 owners and managers of food and beverage MSMEs using purposive sampling and analyzed via Structural Equation Modeling–Partial Least Squares (SEM-PLS). The findings show that SRM and CRM have positive and significant effects on Competitive Advantage, but neither directly affects MSME Performance; their effects are fully mediated by Competitive Advantage, which itself has the strongest direct effect on performance (β = 0.691). SRM contributes more strongly to Competitive Advantage than CRM (β = 0.563 vs. β = 0.351). These findings extend relationship management literature by clarifying Competitive Advantage's role as the primary mechanism linking SRM and CRM to MSME performance, and suggest that owners should direct relationship-management efforts explicitly toward building differentiation, cost efficiency, and service quality rather than treating them as performance drivers in themselves.
Co-Authors Destiara Habibah Neng Rifka Khoirunnisa Niko Chandra Roselina Puspita Trihapsari Sopana Hermawanto