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Pratama, Tito
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Pengaruh Variasi Menu Terhadap Keputusan Pembelian Di Common Space Coffee & Bar Batam Meysie, Yovilia; Pratama, Tito; Rais, Syafruddin; Alhamdi, Rezki
Jurnal Ekonomi Manajemen dan Bisnis (JEMB) Vol. 4 No. 2 (2025): Juli-Desember
Publisher : CV. ITTC INDONESIA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47233/jemb.v4i2.3713

Abstract

The increasing popularity of cafés as social spaces has intensified competition within the culinary industry. One crucial factor influencing consumers’ purchasing decisions is the variety of menu options offered by a business. This study aims to examine the effect of menu variation on purchasing decisions at Common Space Coffee & Bar Batam. The research applies a quantitative approach with a causal associative design. Data were obtained through an online questionnaire distributed via Google Form to 99 respondents selected using a purposive sampling technique, consisting of customers who had made at least two purchases within the last three months. The data were analyzed using the PLS-SEM 3.0 software. The results demonstrate that menu variation has a positive and significant effect on purchasing decisions, indicated by a path coefficient value of 0.970, a t-statistic of 98.309, and a p-value of 0.000. These findings confirm that a greater diversity of menu offerings substantially enhances consumers’ purchasing decisions
Peran Masyarakat dalam Pengembangan Wisata Pulau Putri di Kelurahan Sambau, Nongsa, Kota Batam Pratama, Tito; ., Dailami; Alhamdi, Rezki; Thamdzir, Moh.; Sipayung, Natal Olotua; Rais, Syafruddin; Maldin, Siska Amelia; Ilham, Wahyudi; Irwansyah Rezeki, Syalendra Reza; Sukmamedian, Haufi; Ariansya, Bojes; Irmalya, Gita
Jurnal Ekonomi Manajemen dan Bisnis (JEMB) Vol. 4 No. 2 (2025): Juli-Desember
Publisher : CV. ITTC INDONESIA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47233/jemb.v4i2.3714

Abstract

This study aims to identify and analyze the role of the community in the development of tourism on Putri Island, located in Sambau Village, Nongsa District, Batam City. Community-based tourism development is key to creating a sustainable tourism destination and providing economic, social, and cultural impacts for the local community. The research method used is descriptive qualitative, with data collection techniques through observation, interviews, and documentation of local residents, tourism managers, and local government officials. The research results show that communities play a crucial role in tourism development, both as key actors in tourism activities, providers of tourism services and facilities, and guardians of the local environment and culture. However, several obstacles remain, such as limited knowledge of tourism management, minimal promotion, and insufficient government support. Efforts made by communities to address these challenges include raising awareness of the importance of togetherness, tourism skills training, and strengthening collaboration between communities, the government, and the private sector. This study concludes that active community participation is a key factor in the successful development of Putri Island tourism. Therefore, ongoing support from various parties is needed to ensure Putri Island's development into a leading, competitive, and sustainable tourist destination.
Analisis Penggunaan Pembayaran Digital di Elora Coffe and Roastery Sianipar, Tomi; Pratama, Tito; ., Dailami; Sipayung, Natal Olotua
Jurnal Ekonomi Manajemen dan Bisnis (JEMB) Vol. 4 No. 2 (2025): Juli-Desember
Publisher : CV. ITTC INDONESIA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47233/jemb.v4i2.3725

Abstract

This study aims to analyze the implementation of the digital payment system at Elora Coffee and Roastery Batam Center. Elora Coffee was chosen as the research site because it has fully adopted a cashless payment system and is recognized as one of the most popular cafés in Batam with a high number of visitors, making it a potential and relevant location for the study. The research is motivated by the rapid growth of financial technology, which has become an integral part of modern economic activities and lifestyles. This study employs a qualitative descriptive method with a case study approach. Data were collected through interviews, observations, and documentation involving ten selected customers as respondents. The findings indicate that the implementation of digital payment at Elora Coffee operates effectively and is perceived as easy to use, fast, secure, and efficient. Moreover, the use of digital payment systems enhances Elora Coffee’s image as a modern café that is adaptive to technological advancement and innovation.
Pengaruh Kepuasan Pelanggan Terhadap Penggunaan Member Card di Pippo Coffee Roasters Kota Batam Bimantara, Muhammad Hasib; Alhamdi, Rezki; Sipayung, Natal Olotua; Pratama, Tito
Jurnal Ekonomi Manajemen dan Bisnis (JEMB) Vol. 4 No. 2 (2025): Juli-Desember
Publisher : CV. ITTC INDONESIA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47233/jemb.v4i2.3739

Abstract

Increasingly fierce competition in the coffee shop industry has driven businesses to understand customer behavior through loyalty programs, such as membership cards. A key factor influencing customers' decisions to utilize these cards is their satisfaction with the services and products offered. This study examines the impact of customer satisfaction on the usage of membership cards at Pippo Coffee Roasters in Batam City. Employing a quantitative approach with a survey method, data were collected via questionnaires distributed to 102 respondents selected through purposive sampling, specifically customers who hold membership cards. The research instrument underwent validity and reliability tests to ensure data accuracy and consistency. Data analysis utilized simple linear regression to assess the influence of customer satisfaction on membership card usage. The findings reveal that customer satisfaction has a positive and significant effect on membership card usage, with a coefficient of determination (R²) of 0.893, a regression coefficient of 0.896, and a t-test significance value of 0.000 (p < 0.05). This indicates that higher customer satisfaction levels correlate with increased membership card usage. Consequently, customer satisfaction plays a crucial role in encouraging participation in the loyalty program at Pippo Coffee Roasters. Consequently, elevated customer satisfaction with product quality, service, pricing, and ambiance positively correlates with increased membership card utilization.
Pengaruh Bahan dan Ukuran Kemasan Produk Biji Kopi terhadap Minat Beli Pelanggan di Pippo Coffee Roasters, Batam Fatihah, Tegar; ., Dailami; Ilham, Wahyudi; Pratama, Tito
Jurnal Ekonomi Manajemen dan Bisnis (JEMB) Vol. 4 No. 2 (2025): Juli-Desember
Publisher : CV. ITTC INDONESIA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47233/jemb.v4i2.3742

Abstract

Coffee consumption trends in Indonesia continue to rise in line with the growth of the local coffee industry and increasing public interest in packaged coffee bean products. In this highly competitive market, packaging plays a crucial role—not only as protection for the product but also as part of a marketing strategy that can influence consumers’ purchase intention. This study aims to analyze the effect of packaging material and packaging size on customers’ purchase intention at Pippo Coffee Roasters. The research employs a descriptive quantitative approach with 121 respondents determined using the Slovin formula from a population of 2,350 people over a three-month period, with a margin of error of 0.09. Data were analyzed using SPSS version 30 through a series of statistical tests, including validity and reliability tests, classical assumption tests (normality, multicollinearity, and heteroscedasticity), as well as multiple linear regression analysis consisting of t-tests, F-tests, and the coefficient of determination. The results indicate that the research instruments covering the variables of packaging material, packaging size, and purchase intention were valid, reliable, and met the classical assumption tests. Regression analysis shows that the packaging material of coffee bean products has a significant effect on customers’ purchase intention, while packaging size does not have a significant partial effect. However, simultaneously, both variables have a significant effect on purchase intention, with a coefficient of determination (R²) value of 71.6%. These findings can serve as practical guidance for business owners, especially in the coffee industry, in designing packaging that not only maintains product quality but also enhances customers’ purchase intention.
Subtitusi Gula Tebu Dan Gula Aren Dalam Pembuatan Tepache Buah Naga Dengan Penambahan Whey Salombe, Evang Jelin Istiana; Sipayung, Natal Olotua; Pratama, Tito; ., Dailami
Jurnal Ekonomi Manajemen dan Bisnis (JEMB) Vol. 4 No. 2 (2025): Juli-Desember
Publisher : CV. ITTC INDONESIA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47233/jemb.v4i2.3754

Abstract

Fermented beverages are rapidly developing because they are considered to provide benefits for digestive health and are part of the functional food trend. One of the fermented beverage innovations that has the potential to be developed based on local ingredients is dragon fruit Tepache with the addition of whey. This study aims to determine the effect of using two types of sugar, namely cane sugar and palm sugar, on the sensory characteristics of Tepache made from dragon fruit flesh and skin with the addition of whey. The study used an experimental method with a completely randomized design with one factor and two levels and involved 30 panelists consisting of trained, semi-trained, and untrained panelists. Assessment was carried out through organoleptic tests on four quality parameters, namely color, aroma, texture, and taste, and analyzed using the Mann-Whitney U test. The results showed that cane sugar provided a brighter color and was preferred by panelists, while aroma and texture showed no significant differences in most panelists. The taste of Tepache from both treatments remained acceptable to consumers. In conclusion, the use of cane sugar provided better visual characteristics, but both types of sugar were still suitable for use in making dragon fruit Tepache with the addition of whey as a functional fermented beverage.
Pengaruh Pemasangan Papan Iklan dan Kualitas Produk di Pippo Coffee Roasters Kota Batam Putra, Ferrysah; Alhamdi, Rezki; Rais, Syafruddin; Pratama, Tito
Jurnal Ekonomi Manajemen dan Bisnis (JEMB) Vol. 4 No. 2 (2025): Juli-Desember
Publisher : CV. ITTC INDONESIA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47233/jemb.v4i2.3763

Abstract

The growth of the coffee shop industry in Indonesia has increased over time, with the increasing culture of drinking or enjoying coffee among Indonesian people, especially in the city of Batam. In facing very tight market competition, marketing techniques such as installing billboards and improving product quality are important to attract consumer buying interest. This study aims to analyze the influence of billboards and product quality on consumer buying interest, with the object of research on Pippo Coffee Roasters. The research method used is quantitative with data collection through questionnaires to consumers, then validity and reliability tests will be carried out, classical assumption tests such as normality tests, heteroscedasticity tests and multicollinearity tests, then continued with multiple linear regression analysis such as t tests and f tests, as well as determination coefficient tests. The results of the study state that all instruments in this study are declared valid and reliable, and fulfill the classical assumption test, and the regression results show that the billboard and product quality variables have a positive and significant effect on the purchasing interest variable, both partially and simultaneously, and a very strong regression value with an R square value of 0.987. Thus, this research shows results that can be used as evaluation material by Pippo Coffee Roasters.
Analisis Bauran Pemasaran 7P Menggunakan Analisis Swot Pada Tm Project Cafe Batam Adeline, Nadya Ivana; ., Dailami; Pratama, Tito; Sipayung, Natal Olotua
Jurnal Ekonomi Manajemen dan Bisnis (JEMB) Vol. 4 No. 2 (2025): Juli-Desember
Publisher : CV. ITTC INDONESIA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47233/jemb.v4i2.3775

Abstract

The development of a healthy lifestyle is driving the emergence of integration between fitness centers and healthy food services, including the implementation of the open kitchen and bar concept. However, it is not known to what extent the food and beverage strategy implemented by cafes in the fitness center environment is able to attract interest and increase customer satisfaction. This study aims to analyze the food and beverage strategy at TM Project Cafe and assess the effectiveness of the implementation of the open kitchen and bar concept in supporting operations and customer experience. This study uses a type of qualitative descriptive research with a case study approach. Data was collected through direct observation, semi-structured interviews with management, chefs, baristas, customers, and fitness members, menu documentation and space layouts, and simple questionnaires related to customer satisfaction. Data analysis was carried out through the process of reduction, presentation, and conclusion drawn, and strengthened by SWOT analysis to assess the position of TM Project Cafe's food and beverage strategy in healthy café competition. The results of the study show that TM Project's food and beverage strategy focuses on natural ingredients, healthy menus, and interactive services. The application of the open kitchen and bar concept has been proven to increase transparency, trust, and customer satisfaction as it provides a visual experience and direct interaction during the serving process. Overall, this concept effectively supports TM Project Cafe's food and beverage strategy and strengthens its image as a provider of healthy lifestyle services.
Co-Authors ., Dailami Adeline, Nadya Ivana Afriani, Miratia alhamdi, rezki Ariansya, Bojes Aurora Mikasari, Dewi Bachrul Ulum Lubis, Taufik Bimantara, Muhammad Hasib Br Pakpahan, Tiara Joy Disry DAILAMI Dailami - Elvia Ratna Sari Eryd Saputra Eva Amalia Fatihah, Tegar Galingging, Arien Indah Margareta Gunawan, Ardi Ilham Wahyudi Ilham, Wahyudi Irmalya, Gita Irwansyah R, Syailendra Reza Irwansyah Rezeki, Syalendra Reza Irwansyah, Syailendra Reza Irwansyah Lapotulo, Nensi Lubis, Taufik Bachrul Ulum Maldin, Siska Amelia Meysie, Yovilia Mikasari, Dewi Aurora Olotua Sipayung, Natal Pangestoeti, Wahyu Putra, Ferrysah Rehandana Damanik, Pablo Reza Irwansyah Rezeki, Syailendra Rezki Alhamdi Salombe, Evang Jelin Istiana Serviana, Serviana Sianipar, Tomi Sipayung , Natal Olotua Sipayung, Natal Olotua Steven Sembiring, Hans Sukmamedian, Haufi Syafruddin Rais, Syafruddin Thamdzir, Moh. Thandzir , Moh. Thandzir, Moh Thandzir, Moh. Ulum Lubis, Taufik Bachrul Wahyudi Ilham Wardhana, Rosnendya Wisnu Wibowo, Agung Edy Yusuf, Abd Rahmad Yusuf, Abd Rahman