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All Journal Jurnal Pengabdian Magister Pendidikan IPA GANEC SWARA Jurnal Administrasi dan Manajemen Equity: Jurnal Ekonomi Jurnal Abdimas Sangkabira Jurnal Akuntansi dan Keuangan Jurnal Publikasi Ilmu Manajemen Jurnal Pengabdian Masyarakat Bangsa Jurnal Aplikasi Perpajakan Jurnal Abdi Anjani Jurnal Ekonomi, Manajemen, Akuntansi Jurnal Ilmiah Ekonomi dan Manajemen Indonesia Ganec Swara
I Gusti Agung Arista Pradnyani
Universitas Mataram
Agriculture, Biological Sciences & Forestry Arts Humanities Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Energy Engineering Health Professions Industrial & Manufacturing Engineering Law, Crime, Criminology & Criminal Justice Mathematics Medicine & Pharmacology Nursing Physics Public Health Social Sciences Other

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MODEL KEWIRAUSAHAAN BERKELANJUTAN PADA INDUSTRI KREATIF: STUDI GROUNDED THEORY BERBASIS TRIPLE BOTTOM LINE DI KOTA MATARAM: Sustainable Entrepreneurship Model in the Creative Industry: A Grounded Theory Study Based on the Triple Bottom Line in Mataram City Yeldy Dwi Genadi; Zefanya Andryan Girsang; I Gusti Agung Arista Pradnyani
Ganec Swara Vol. 20 No. 2 (2026): Juni 2026
Publisher : Yayasan Al-Amin Qalbu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59896/gara.v20i2.687

Abstract

This study aims to develop a sustainable entrepreneurship model in the creative industry in Mataram City through a grounded theory approach based on the Triple Bottom Line (TBL), which encompasses the aspects of profit, people, and planet. The study employed a qualitative method with a grounded theory approach to explore in depth the experiences, strategies, and sustainability practices implemented by creative industry entrepreneurs. The research informants consisted of creative business actors in the culinary, handicraft, fashion, and digital industries selected using purposive sampling techniques. Data were collected through in-depth interviews, observations, and documentation. Data analysis was conducted through the stages of open coding, axial coding, and selective coding. The findings reveal that the sustainable entrepreneurship model in the creative industry in Mataram City is built through the integration of three main dimensions. The economic dimension is reflected through product innovation, digital adaptation, and the strengthening of market networks. The social dimension is manifested through the empowerment of local workers, community collaboration, and the preservation of local culture. Meanwhile, the environmental dimension is implemented through the use of environmentally friendly materials, reduction of production waste, and resource efficiency. This study produces a conceptual model of sustainable entrepreneurship that positions innovation and local values as the core foundations of sustainability in the creative industry business
Psychographic Factors, Consumer Perceptions, and Consumer Behavior in Online Restaurant Selection: A Systematic Literature Review I Gusti Agung Aju Nitya Dharmani; I Gusti Agung Arista Pradnyani; Elly Noer
Jurnal Publikasi Ilmu Manajemen Vol. 5 No. 3 (2026): September: Jurnal Publikasi Ilmu Manajemen
Publisher : Lembaga Pengembangan Kinerja Dosen

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/jupiman.v5i3.6832

Abstract

This study examines psychographic factors, consumer perceptions, and consumer behavior in online restaurant selection through a systematic literature review and bibliometric analysis. Bibliographic records were retrieved from Scopus for the 2016–2026 period, resulting in 236 articles for bibliometric analysis and 14 empirical studies for focused systematic synthesis. The bibliometric findings show increasing research attention to online food delivery, consumer behavior, attitude, purchase intention, and behavioral intention. The systematic synthesis indicates that consumer decisions are influenced by psychographic factors such as attitude, motivation, lifestyle compatibility, and consumption values, together with perceptions of trust, convenience, value, quality, risk, online reviews, visual cues, and social influence. These factors shape behavioral outcomes including purchase intention, application use, restaurant choice, visit intention, purchase behavior, and word-of-mouth. However, the literature remains fragmented and is largely dominated by intention-based outcomes, cross-sectional designs, and studies of food-delivery platform use rather than restaurant-level choice. Future research should therefore expand psychographic constructs, examine actual consumer behavior, and apply longitudinal and cross-cultural approaches.
Co-Authors Adrianda Anwar Dewi Rispawati Elly Noer Febrian Humaidi Sukmana Hari Tri Prasetio Anggraeny Putri I G A N Alit Sumantri I Gusti Agung Aju Nitya Dharmani I Gusti Agung Ayu Pramita Indraswari I Gusti Putu Widya Atmaja I GUSTI PUTU WIDYA ATMAJA Laila Wardani Mohammad Yanwar Doraq MUAIDY YASIN, MUAIDY Nadia Nuril Ferdaus Ni Luh Putu Widhiastuti Nila Rahayu Putu Atim Purwaningrat Rai Dwi Andayani W Sri Maryanti TONY WINATA Yeldi Dwi Genadi Yeldy Dwi Genadi Yura Karlinda Wiasa Putri Zefanya Andryan Girsang