Article Per Year (5 Year)
p-Index From 2021 - 2026
1.347
P-Index
This Author published in this journals
All Journal Almana : Jurnal Manajemen dan Bisnis JENIUS (Jurnal Ilmiah Manajemen Sumber Daya Manusia) Jurnal Ilmiah Manajemen Kesatuan International Journal of Management Science and Information Technology (IJMSIT) Service Management Triangle : Jurnal Manajemen Jasa Abdi Wisata: Jurnal Pengabdian Kepada Masyarakat Indonesian Journal of Strategic Management (IJSM)
Mersiana Setiarini
Akademi Pariwisata Bina Sarana Informatika Bandung, Indonesia
Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Social Sciences

Published : 8 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 8 Documents
Search

 1 
Electronic Banking Service Quality and Product Features on and Satisfaction Customer Loyalty Bank BJB Bandung Area Mersiana Setiarini; Eddy Jusuf; Undang Juju
Jurnal Ilmiah Sumber Daya Manusia Vol 7 No 1 (2023): September: JENIUS (Jurnal Ilmiah Sumber Daya Manusia)
Publisher : Universitas Pamulang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32493/JJSDM.v7i1.33942

Abstract

This research is motivated by the demands of the duties and obligations of the banking world, which not only make customers interested, but also make these customers a source of profit for the bank but also make customers loyal. The results of this research provide an overview of Bank BJB in its services to its customers. The population of this research is bank bjb customers with a research sample of 400 respondents. In order to achieve the objectives of this research, questionnaire data from respondents were tested using the Structural Equation Modeling (SEM) method using LISREL 8.8 software. Based on the research results, it was found that service quality and bjb Electronic Banking product features significantly influence consumer satisfaction, service quality influences customer satisfaction, product features influence customer satisfaction, customer satisfaction influences customer loyalty.
Electronic Banking and Product Features in Improving Customer Satisfaction and Loyalty Setiarini, Mersiana
Jurnal Ilmiah Manajemen Kesatuan Vol. 13 No. 2 (2025): JIMKES Edisi Maret 2025
Publisher : LPPM Institut Bisnis dan Informatika Kesatuan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37641/jimkes.v13i2.3224

Abstract

The era of globalization is no longer merely a discourse in the business world. The implementation of the ASEAN Economic Community (AEC) in 2020 is one manifestation of this. With the AEC in place, business competition among companies has become increasingly intense, not only among local companies but also with firms across Southeast Asia. This heightened competition requires all companies to be more aggressive. This study aims to identify, analyze, and test the quality of electronic banking services and product features and examine their impact on customer satisfaction and their implications for banks. The research method employed is a combination of descriptive and verification analysis. Data collection methods include interviews using questionnaires, observation techniques, and literature reviews. The sampling technique used is cluster random sampling, with field data collection conducted in 2022. The data analysis technique involves Structural Equation Modeling (SEM). The study’s findings indicate that, overall, the quality of electronic banking services, product features, customer satisfaction, and loyalty range from poor to good. There is a significant influence of electronic banking service quality and product features on customer satisfaction, both simultaneously and partially. Furthermore, customer satisfaction has a direct impact on the loyalty of savings customers.
MANAJEMEN JASA BOGA: INOVASI CENDOL CRÈME BRULÉE DALAM UPAYA MENINGKATKAN CITA RASA LOKAL Setiarini, Mersiana; Dewi, Kartika; Oktapiani, Septi
Service Management Triangle: Jurnal Manajemen Jasa Vol 6 No 2 (2024): Jurnal Service Management Triangle: Jurnal Manajemen Jasa
Publisher : Magister Manajemen Universitas Adhirajasa Reswara Sanjaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51977/jsj.v6i2.2034

Abstract

Crème Brulée adalah dessert khas Prancis yang diberi gula diatasnya lalu digosongkan menggunakan torch, nama Crème Brulée dalam bahasa Prancis adalah “burn cream” dan ditemukan pada abad ke-15 di Eropa, bahan utama dessert ini adalah krim dan susu tetapi penulis mengganti bahan cream nya dengan cendol, gula merah cair, dan santan. Cendol adalah minuman tradisional Indonesia yang dibuat menggunakan tepung beras yang disajikan dengan santan serta gula merah. Penulis rasa perpaduan dessert Prancis tersebut akan cocok jika diganti dengan cendol, perpaduan rasa manis di gula serta rasa gurih dari santan cendol dan juga terdapat perbedaan tekstur. Dan metode penelitian yang digunakan pada inovasi produk ini dengan teknik kuesioner dan wawancara pada warga daerah sekitar penulis dan juga mahasiswa Bina Sarana Informatika (BSI). Penulis mengangkat judul tugas akhir ini sesuai dengan penulisan tugas akhir ini, setelah melalui banyak proses dan juga masukan dari beberapa responden, penulis semakin yakin jika inovasi baru dari cream brulée ini dapat diterima baik oleh masyarakat karena cukup mendapatkan respon dan masukan positif setelah penulis membagikan produk ke beberapa responden di sekitar kampus dan daerah rumah penulis.
An Empirical Study on Product Quality and Competitive Pricing as Key Factors for Business Success Setiarini, Mersiana; Christy, Christy; Sutomo, Sutomo
International Journal of Management Science and Information Technology Vol. 5 No. 1 (2025): January - June 2025
Publisher : Lembaga Otonom Lembaga Informasi dan Riset Indonesia (KITA INFO dan RISET)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35870/ijmsit.v5i1.3885

Abstract

This study examines the impact of product quality and competitive pricing on business success in the retail sector. A quantitative approach was employed with a survey design to collect data from 200 business owners in Jakarta a structured questionnaire measured product quality, competitive pricing, and business success. Multiple linear regression analysis assessed the relationship between the two independent variables and business success as the dependent variable. The analysis results show that product quality significantly influences business success, with a regression coefficient of 0.542, indicating that an increase of one unit in product quality will improve business success by 54.2%. Meanwhile, competitive pricing also positively impacts business success, with a coefficient of 0.318. The p-values for both variables are less than 0.05, indicating their effects are statistically significant. The regression model generated an adjusted R² value of 0.645, meaning that product quality and competitive pricing explain 64.5% of the variation in business success. Hypothesis testing confirms that both variables have a positive impact, with product quality having a more significant effect. These findings suggest that retail businesses need to enhance their product quality and set competitive prices to succeed in a competitive market. This study provides insight into the role of these two factors in achieving better business performance. Fire extinguishers, eyewashes, a first aid kit, a balance board, and a smoke detector will support the hazardous waste collection centre facility.
Wisata Sepeda Terintegrasi Transportasi Massal Dalam Pengembangan Wisata Warisan Budaya Semarang Raya Kurniawan, Kunkun; Fauzi, Dani; Lestari, Zakia Ayu; Setiarini, Mersiana; Marwani, Iga Safa
Abdi Wisata: Jurnal Pengabdian Kepada Masyarakat Vol. 2 No. 1 (2025): Abdi Wisata: Jurnal Pengabdian Kepada Masyarakat
Publisher : Politeknik Pariwisata Lombok

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55701/abdiwisata.v2i1.164

Abstract

Wisata sepeda sejalan dalam mendukung konsep pariwisata berkelanjutan. Sepeda sebagai bagian dari sistem transportasi merupakan komponen utama dalam mendorong kegiatan pariwisata berkelanjutan yang ramah terhadap lingkungan, berdampak positif untuk ekonomi, dan sosial budaya. Persoalan mendasar yang muncul adalah transportasi massal belum sepenuhnya terintegrasi dengan pariwisata. Penelitian ini bertujuan untuk mengetahui bagaimana kondisi moda transportasi  di sekitar Semarang Raya dan rute tematik wisata sepeda yang menarik untuk dikembangkan dalam wisata warisan budaya. Penelitian ini menggunakan metode kualitatif dengan teknik pengumpulan data melalui observasi, wawancara, dan studi literatur. Hasil penelitian menunjukkan bahwa moda transportasi massal belum terintegrasi dengan baik. Jalur kereta api sebagai moda transportasi massal di sekitar Semarang Raya perlu diaktifkan kembali untuk mendukung wisata warisan budaya. Pengaktifan kembali jalur lama di sekitar Semarang Raya akan mendorong penggunaan rute tematik wisata sepeda lebih optimal dalam pengembangan wisata warisan budaya yang berdampak pada pelestarian dan pengalaman wisatawan.
Click to Buy: The Impact of Brand Image and Visual Appeal on Online Consumer Behavior Setiarini, Mersiana
IJSM Vol 8 No 2 (2025): Indonesia Journal of Strategic Management
Publisher : Program Studi Manajemen Fakultas Ekonomi dan Bisnis Universitas Kuningan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25134/5tvvgq86

Abstract

The rapid development of e-commerce has encouraged companies to build stronger branding strategies to attract the attention of digital consumers. In this context, brand image and brand visual appeal are two important elements that influence online purchasing decisions. This study aims to analyze the influence of brand image and brand visual appeal on consumer purchasing decisions on e-commerce applications. Quantitative methods are used in this study by collecting data through surveys of active users of e-commerce platforms. The results of the analysis show that both brand image and brand visual appeal have a positive and significant effect on online purchasing decisions. This finding indicates that positive perceptions of brand image and attractive visual appearance can increase consumer interest in making purchases. This study provides strategic implications for e-commerce business actors to consistently build a strong brand image and pay attention to visual aspects in product design and presentation on digital platforms.
Beyond Collaboration: The Impact of Partner Knowledge, Relational Skills, and Internal Communication on SME’s Performance Setiarini, Mersiana
Almana : Jurnal Manajemen dan Bisnis Vol 9 No 1 (2025): April
Publisher : Bandung: Prodi Manajemen FE Universitas Langlangbuana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36555/almana.v9i1.2794

Abstract

This study aims to analyze the influence of network capabilities consisting of Partner Knowledge, Relational Skills, and Internal Communication on SME’s performance. Partner Knowledge plays a role in forming information exchange routines that support business processes, while Relational Skill refers to the organization's ability to build strong relationships to obtain reliable market information. Meanwhile, Internal Communication functions as a routine interaction mechanism that improves collaborative competence and accelerates organizational performance. This study uses a quantitative approach with a survey method involving SME actors as respondents. The data collected were analyzed using regression analysis techniques to test the relationship between the variables studied. The results of the study indicate that the three network capabilities contribute significantly to improving SME’s performance, both individually and simultaneously. This finding confirms that effective network capability management can improve competitiveness, operational efficiency, and innovation in SME Performance.
MANAJEMEN JASA BOGA: INOVASI CENDOL CRÈME BRULÉE DALAM UPAYA MENINGKATKAN CITA RASA LOKAL Setiarini, Mersiana; Dewi, Kartika; Oktapiani, Septi
Service Management Triangle: Jurnal Manajemen Jasa Vol 6 No 2 (2024): Jurnal Service Management Triangle: Jurnal Manajemen Jasa
Publisher : Magister Manajemen Universitas Adhirajasa Reswara Sanjaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51977/jsj.v6i2.2034

Abstract

Crème Brulée adalah dessert khas Prancis yang diberi gula diatasnya lalu digosongkan menggunakan torch, nama Crème Brulée dalam bahasa Prancis adalah “burn cream” dan ditemukan pada abad ke-15 di Eropa, bahan utama dessert ini adalah krim dan susu tetapi penulis mengganti bahan cream nya dengan cendol, gula merah cair, dan santan. Cendol adalah minuman tradisional Indonesia yang dibuat menggunakan tepung beras yang disajikan dengan santan serta gula merah. Penulis rasa perpaduan dessert Prancis tersebut akan cocok jika diganti dengan cendol, perpaduan rasa manis di gula serta rasa gurih dari santan cendol dan juga terdapat perbedaan tekstur. Dan metode penelitian yang digunakan pada inovasi produk ini dengan teknik kuesioner dan wawancara pada warga daerah sekitar penulis dan juga mahasiswa Bina Sarana Informatika (BSI). Penulis mengangkat judul tugas akhir ini sesuai dengan penulisan tugas akhir ini, setelah melalui banyak proses dan juga masukan dari beberapa responden, penulis semakin yakin jika inovasi baru dari cream brulée ini dapat diterima baik oleh masyarakat karena cukup mendapatkan respon dan masukan positif setelah penulis membagikan produk ke beberapa responden di sekitar kampus dan daerah rumah penulis.
Co-Authors Christy, Christy Eddy Jusuf Fauzi, Dani Kartika Dewi Kurniawan, Kunkun Lestari, Zakia Ayu Marwani, Iga Safa Oktapiani, Septi Sutomo Sutomo Undang Juju