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All Journal Jurnal Ekonomi Bisnis, Manajemen dan Akuntansi (JEBMA) Sibatik Journal : Jurnal Ilmiah Bidang Sosial, Ekonomi, Budaya, Teknologi, Dan Pendidikan Jurnal Indonesia Sosial Teknologi Journal of Innovative and Creativity
Subroto, Agus Andi
Unknown Affiliation
Arts Computer Science & IT Economics, Econometrics & Finance Education Environmental Science Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Mathematics Social Sciences Other

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The Influence of Digital Marketing, Menu Diversity, and Service Quality on Customer Loyalty Rumefi, Ufi; Subroto, Agus Andi; Maulana Kusuma, Jihad Agil
Jurnal Indonesia Sosial Teknologi Vol. 6 No. 3 (2025): Jurnal Indonesia Sosial Teknologi
Publisher : Publikasi Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59141/jist.v6i3.8970

Abstract

The background of this research is based on the increasingly competitive culinary business landscape in the digital era, where digital marketing strategies, menu variations, and customer service play a crucial role in maintaining customer loyalty. This research aims to test and analyze the influence of digital marketing, menu diversity, and service quality on customer loyalty among "Mie Mbah Joyo" consumers, who have a population of 64. This research employs a quantitative method with a survey approach. The sampling technique used a purposive sampling formula to determine a sample of 44 respondents. The results of the study indicate that these variables have a simultaneous influence. However, only two variables, digital marketing, and menu diversity, significantly influence customer loyalty. Of all the significant variables, the menu diversity variable has the greatest influence or is the most dominant on customer loyalty, with a value of 0.478. This study concludes that digital marketing strategies and attractive menu variations are more effective in increasing customer loyalty than service quality factors. The implications of this research highlight the importance of innovation in digital marketing and menu development to enhance the competitiveness of culinary businesses.
PENGARUH KOMPETENSI, MOTIVASI, DAN DUKUNGAN SOSIAL TERHADAP NIAT BERWIRAUSAHA MAHASISWA Subroto, Agus Andi
SIBATIK JOURNAL: Jurnal Ilmiah Bidang Sosial, Ekonomi, Budaya, Teknologi, Dan Pendidikan Vol. 4 No. 6 (2025)
Publisher : Penerbit Lafadz Jaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54443/sibatik.v4i6.2791

Abstract

The purpose of this study is to evaluate how competence, motivation, and social support impact the entrepreneurial intention of students who participate in the Management study program. The background of this research is based on the importance of understanding the components that encourage students to be entrepreneurial in the midst of economic challenges and increasingly fierce job competition. A quantitative method was used to collect data, with questionnaires distributed to 53 respondents. Validity, reliability, and multiple linear regression tests were performed on the data for analysis. The results of the study show that three independent variables of competence, motivation, and social support have a significant effect on entrepreneurial intention. Motivation, among the three, is the factor that most influences the desire of students to start a business. These three variables can account for 62.1% of the variation in entrepreneurial intention, according to the determination coefficient value (R2) of 0.621. These results are in line with the Theory of Planned Behavior, which says that attitudes, subjective norms, and perceived control of behavior affect intention. The development of entrepreneurial education policies that focus on good competencies, great encouragement, and a supportive social environment is part of this research.
Pengaruh Inovasi Produk, Physical Evidence, Experimental Marketing Dan Wom Communication Terhadap Minat Pembelian Ulang (Studi Kasus Pada Konsumen Kafe Bosque Coffee) Efendi, M. Youngky; Putri, Intan Erlinia Eka Fatma; Taqwima, Agni Pretty; Subroto, Agus Andi; Mashudi, Muhammad
Jurnal Ekonomi Bisnis, Manajemen dan Akuntansi (Jebma) Vol. 4 No. 1 (2024): Artikel Riset Maret 2024
Publisher : Yayasan Cita Cendikiawan Al Kharizmi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47709/jebma.v4i1.3538

Abstract

Pertumbuhan bisnis Kafe di Indonesia berkembang sangat pesat. Hal ini menjadikan penelitian dilakukan bertujuan untuk mengetahui Pengaruh Inovasi Produk, Physical Evidence, Experimental Marketing dan WOM Communication terhadap Pembelian ulang pada konsumen kafe Bosque Coffee. Penelitian ini merupakan jenis penelitian kuantitatif dengan teknik Purposive Sampling. Pengumpulan data menggunakan angket kuisioner G-form dengan kriterian minimal pembelian 2x di Kafe Bosque dengan jumlah 140 responden. Hasil penelitian ini menunjukkan bahwa Inovasi produk berpengaruh terhadap pembelian ulang karena konsumen menyukai produk yang sangat bervariatif. Physical Evidence berpengaruh terhadap pembelian ulang karena fasilitas dan rasa nyaman yang menarik minat konsumen. Experimental Marketing sangat berpengaruh terhadap pembelian ulang Karena jasa yang di berikan sangat baik. WOM Communication sangat berpengaruh terhadap pembelian ulang Karena informasi yang di berikan konsumen pada konsumen lain sangat mempengaruhi konsumen untuk datang
Hubungan Antara Kompetensi SDM, Dukungan Organisasi, dan Kesiapan Berwirausaha pada Mahasiswa Perguruan Tinggi Subroto, Agus Andi; Syaifudin, Arif; Anwar, Khoirul
Journal of Innovative and Creativity Vol. 5 No. 3 (2025)
Publisher : Fakultas Ilmu Pendidikan Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Penelitian ini bertujuan untuk menganalisis hubungan antara kompetensi sumber daya manusia (SDM), dukungan organisasi, dan kesiapan berwirausaha pada mahasiswa perguruan tinggi. Pendekatan yang digunakan adalah metode kuantitatif dengan Structural Equation Modeling-Partial Least Square (SEM-PLS). Responden penelitian ini adalah 150 mahasiswa dari berbagai program studi di salah satu perguruan tinggi negeri di Indonesia yang telah mengikuti program kewirausahaan. Pengumpulan data dilakukan menggunakan kuesioner berbasis skala Likert 5 poin. Hasil analisis menunjukkan bahwa kompetensi SDM berpengaruh positif dan signifikan terhadap kesiapan berwirausaha, sedangkan dukungan organisasi juga berpengaruh signifikan terhadap kesiapan berwirausaha. Selain itu, ditemukan bahwa dukungan organisasi berperan sebagai variabel moderasi yang memperkuat pengaruh kompetensi SDM terhadap kesiapan berwirausaha. Temuan ini menegaskan pentingnya penguatan kompetensi mahasiswa dan dukungan institusional dalam menumbuhkan jiwa kewirausahaan di lingkungan pendidikan tinggi.
Co-Authors Arif Syaifudin, Arif Efendi, M. Youngky Khoirul Anwar Maulana Kusuma, Jihad Agil Muhammad Mashudi Putri, Intan Erlinia Eka Fatma Rumefi, Ufi Taqwima, Agni Pretty