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All Journal Jurnal Ilmiah Ekonomi dan Manajemen JURNAL ILMIAH EKONOMI, MANAJEMEN, BISNIS DAN AKUNTANSI
Azrina Qisthina Zamila
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Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Other

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Analisis Pengaruh Atribut Terhadap Keputusan Pembelian Roti Soek Padjadjaran Bogor Doni Sahat Tua Manalu; Vela Rostwentivaivi; Gina Jaudah; Chintya Eka Putri; Azrina Qisthina Zamila; Riza Muharmayenti; Fauzan Ariq
JURNAL ILMIAH EKONOMI, MANAJEMEN, BISNIS DAN AKUNTANSI Vol. 1 No. 1 (2024): Mei
Publisher : CV. KAMPUSA AKADEMIK PUBLISING

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61722/jemba.v1i1.76

Abstract

Bread is a staple food for people abroad. However, as time progressed, Indonesian people began to make bread one of the staple foods that was consumed quite often. This research data uses qualitative and quantitative methods with primary and secondary data collection which is processed using fishbein analysis and multiple linear regression. The aim of this research is to determine the significant level of influence of the attributes of taste, aroma, texture, price, packaging design, product durability, product availability, service and cleanliness of the place on purchasing Roti Soek Padjadjaran products. Fishbein's analysis shows that the attributes of taste, price, product durability and service are the attributes with the four highest ratings. Multiple linear analysis shows the results that the taste and service attributes are the attributes that have a significant positive influence as variables that influence purchasing decisions for Soek Padjajaran Roti using a confidence level of 95 percent.
Analisis Tata Letak Fasilitas Toko Retail Red Mart Kota Bogor Dengan Metode ARC dan TCR Azrina Qisthina Zamila; Amalia Putri Azahrah; Naufal Aditya; Ledia W.A. Sitanggang
JURNAL ILMIAH EKONOMI DAN MANAJEMEN Vol. 2 No. 6 (2024): JURNAL ILMIAH EKONOMI DAN MANAJEMEN (JIEM)
Publisher : CV. KAMPUS AKADEMIK PUBLISING

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61722/jiem.v2i6.1434

Abstract

Layout is a procedure for arranging facilities to support the smooth running of operational processes within them. This arrangement is by trying to utilize the area (space) to place material storage (storage) both temporary and permanent, smooth the movement of material, worker personnel and so on. The focus of this research is to analyze the layout of Red Mart retail store facilities. The analysis methods used are ARC and TCR. The results of this facility layout analysis are in accordance with the ARC and TCR calculations. Based on the TCR calculation results, it shows that the product shelf has the highest value, namely 103, indicating that the product shelf must be built first and placed in a strategic location. Other facilities such as cashiers, refrigerators, toilets and warehouses also have quite high TCR values, indicating the importance of these facilities in layout planning.
Co-Authors Amalia Putri Azahrah Chintya Eka Putri Fauzan Ariq Gina Jaudah Ledia W.A. Sitanggang Manalu, Doni Sahat Tua Naufal Aditya Riza Muharmayenti Vela Rostwentivaivi