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All Journal Jurnal Dimensi Pendidikan dan Pembelajaran SEEIJ (Social Economics and Ecology International Journal) JOURNAL OF APPLIED BUSINESS ADMINISTRATION EcoProfit : Sustainable and Environtment Business
Qanita, Aisyah
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Agriculture, Biological Sciences & Forestry Humanities Computer Science & IT Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Environmental Science Social Sciences Other

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SWOT ANALYSIS FOR DEVELOPING COMPETITIVE ADVANTAGES FOR ONLINE FOOD BUSINESS VIA DIGITAL MARKETING sari, rini kurnia; Sriwidadi, Teguh; Qanita, Aisyah
SEEIJ (Social Economics and Ecology International Journal) Vol. 8 No. 2 (2024): October
Publisher : Bina Nusantara University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21512/seeij.v8i2.12233

Abstract

Cencan Food, as an online food business that serves chicken dishes, snacks, and modern drinks, faces challenges in maintaining competitiveness in the increasingly competitive online food industry. This study aims to analyze the strengths, weaknesses, opportunities, and threats (SWOT) faced by Cencan Food, as well as formulate the right strategy to build competitive advantage through digital marketing. The SWOT analysis identified several key strengths of Cencan Food, such as the ability to adopt new technologies and the appeal of its products to various customer segments. However, several weaknesses found were inconsistencies in product quality and limitations in marketing resources. Key opportunities that can be utilized include increasing the use of social media and food delivery applications, while threats faced include intense competition and healthier food trends. The proposed strategies include menu diversification and implementation of a quality control system. Cencan Food can contribute to the Sustainable Development Goals (SDGs), especially for responsible consumption and production by prioritizing the use of sustainable raw materials and reducing food waste. Through this approach, Cencan Food is expected to strengthen its position in the market and achieve sustainable business growth. This study provides important insights for online food businesses in facing market challenges and taking advantage of digitalization opportunities.
Kapabilitas sumber daya transformasi industri 4.0 dan pengaruhnya terhadap industri mikro kuliner berkelanjutan dan ekonomi sirkular kawasan metropolitan Qanita, Aisyah; Rafif Alhakim, Muhammad; Kamila Hanum, Rastinia; Gita Anggraeni, Deby
EcoProfit: Sustainable and Environment Business Vol. 1 No. 2: (January) 2024
Publisher : Institute for Advanced Science Social, and Sustainable Future

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61511/ecoprofit.v1i2.2024.328

Abstract

Industrial Revolution 4.0 (I4.0) is a major trend in various sectors, including IMK, which is very important in Indonesia. I4.0 supports sustainable development and sustainable business while minimizing environmental impact. This study aims to identify key resources for the adoption of Industry 4.0 and its impact on the sustainable business and circular economy of the Jakarta culinary IMK. This study uses mixed methods (mixed methodology) with exploratory analysis (Explanatory Factor Analysis/EFA) and modeling-based hypothesis testing. The initial stage involved a PRISMA-based systematic literature review (SLR) to form a theoretical model. Model testing uses structural equation modeling with partial least squares (SEM PLS). Data was obtained from field questionnaires given to 293 culinary micro- and small-industry (IMK) players in the Jakarta metropolitan area. The research results found that production system management, HR leadership, and green business operations influence the adoption of I4.0 and sustainable culinary production systems. The use of information technology as an important key also supports the adoption of Industry 4.0 and the sustainable production system of Jakarta metropolitan culinary IMK. In the end, both the adoption of Industry 4.0 and sustainable culinary production systems have a significant impact on circular economy capabilities and sustainable business. This study provides recommendations for local governments to facilitate technology adoption, provide financial support, and have adequate IT infrastructure. The government can also start integrating sustainable circularity rules into the requirements for IMK Culinary to enter the consumer goods procurement market on the government's agenda. The IMK Association can promote collaboration and education, as well as advocacy for circular IMK business. Academics can provide training and innovation research related to technology adoption and sustainable practices at culinary IMKs in Jakarta.
Accelerative Capacity of Keyresources Industry 4.0 in Metropolitan Culinary Micro-Small Sector and Green Business Sustainability Impact Alfarizi, Muhammad; Hanum, Rastinia Kamila; Anggraeni, Deby Gita; Qanita, Aisyah; Al Hakim, Muhammad Rafif; Ngatindriatun, Ngatindriatun
Journal of Applied Business Administration Vol 7 No 2 (2023): Journal of Applied Business Administration
Publisher : Pusat P2M Politeknik Negeri Batam

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30871/jaba.v7i2.6166

Abstract

Indonesia's MSME sector is torn between economic growth and environmental damage. Industrial Revolution 4.0 encourages MSMEs, including in the culinary sector, to integrate business and social values with the principle of circularity. This study analyzes the influence of Industry 4.0 key resources on Culinary MSMEs in Jakarta on the circular economy and sustainable business. A quantitative approach was used by surveying Culinary MSME owners in Jakarta, taking 82 samples by random sampling. The data were analyzed using structural equation modeling-partial least square (SEM-PLS). The analysis results show that the key resources of Industry 4.0, such as production system management, HR leadership, environmentally friendly business operations, and information technology, significantly affect the adoption of Industry 4.0 and the establishment of Sustainable Culinary Production Systems. The adoption of Industry 4.0 also impacts circular economy capabilities and sustainable business. Similarly, Sustainable Culinary Production Systems contribute to circular economy capabilities and sustainable business.
Pengaruh Kunjungan Perusahaan terhadap Pengetahuan Akademik Mahasiswa dengan Relevansi Materi sebagai Mediator Sari, Rini Kurnia; Qanita, Aisyah; Lestari, Made Irma
JURNAL DIMENSI PENDIDIKAN DAN PEMBELAJARAN Vol 14 No 1 (2026): Januari
Publisher : Universitas Muhammadiyah Ponorogo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24269/dpp.v14i1.12718

Abstract

This study investigates the effect of company visit activities on students’ academic knowledge, with material relevance as a mediating variable. Grounded in experiential learning theory, the research explores how real-world industrial exposure enhances students’ conceptual understanding. Data was collected through a structured questionnaire from 41 students at a private university in Jakarta who participated in a company visit to CRSN, representing diverse academic programs. The analysis employed Structural Equation Modeling (SEM) using SmartPLS to assess both measurement and structural models. The outer model evaluation confirmed good reliability and validity of all constructs. The results reveal that company visit activities have a significant and positive direct effect on students’ academic knowledge and significantly influence their perception of material relevance. However, material relevance does not have a significant direct effect on academic knowledge and does not mediate the relationship between company visit activities and academic knowledge. These findings suggest that while students acknowledge the value of relevant material during visits, direct experiential exposure remains the primary driver of knowledge development. The study contributes to the literature by highlighting the importance of integrating industry-based learning in higher education. It also suggests that company visits should be followed by reflective or structured academic activities to maximize their educational impact.
Co-Authors Al Hakim, Muhammad Rafif Alfarizi, Muhammad Anggraeni, Deby Gita Gita Anggraeni, Deby Hanum, Rastinia Kamila Kamila Hanum, Rastinia Made Irma Lestari Ngatindriatun Ngatindriatun Rafif Alhakim, Muhammad Rini Kurnia Sari, Rini Kurnia Teguh Sriwidadi, Teguh