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All Journal Journal of Tourism and Economic Jurnal Pengabdian dan Kewirausahaan Maliki Islamic Economics Journal
Wicaksono, Tutur
Universitas Bunda Mulia
Religion Agriculture, Biological Sciences & Forestry Arts Humanities Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Environmental Science Health Professions Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Public Health Social Sciences Other

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DETERMINING PRIORITY NEEDS OF CULINARY MICRO-ENTERPRISE CUSTOMERS IN INDONESIA THROUGH A QUALITY PERSPECTIVE Tutur Wicaksono; Rika Fatimah P.L
Journal of Tourism and Economic Vol 3, No 2 (2020): EDISI 3
Publisher : STIE Pariwisata API Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (526.019 KB) | DOI: 10.36594/jtec.v3i2.99

Abstract

Determining the priority of customer needs is one of the right steps for business people to take to determine the direction of allocating their resources. In this study, affinity diagrams and tree charts are used to classify and translate the opinions of loyal customers about customer needs. The customer opinion (voice of the customer) obtained through semistructured interviews is then translated into a technical language (voice of quality) that has a relationship and correlation to existing theories. Data in the form of items of customer need, which are the result of affinity diagram analysis and tree diagrams, are then presented using a matrix that takes the left and right chamber of the House of Quality (HOQ) matrix from the Quality Function Deployment (QFD) method. Matrix that adopts the left and right chamber of HOQ matrix will display the items of customer needs and their priority level. The purpose of this study is to identify the item of customer needs and determine the priority level of customer needs for micro culinary fried rice enterprise in Indonesia. The variable Service Quality in the dimension of Responsiveness with the indicator item Fast Service ranks third. Variable Perceived Benefit in the dimension A Statement of Value with items including Low Prices and Discount occupy the second position. The variable of product quality in the Performance dimension with items including Delicacy, High Quality Ingredients, Varied Menu and Large Portion is the variable of customer needs with the highest priority. 
Investigating priority service attribute for online travel agencies (OTA) mobile app development using AHP framework Tutur Wicaksono; Csaba Bálint Illes
Journal of Tourism and Economic Vol 5, No 2 (2022): EDISI 5
Publisher : STIE Pariwisata API Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36594/jtec.v5i2.155

Abstract

This study aims to identify service priority attributes for online travel agency (OTA) mobile application development. A quantitative- descriptive research design was used in this study. Data collection was done through literature review and questionnaire surveys. The respondents in this study were 273 customers of OTA. The results showed that the service attribute with the highest importance was the fulfilment dimension with an average weighting of 4.84 out of 5. In the fulfilment dimension, the service attribute with code F3, which refers to the need for mobile applications to be able to deliver orders as quickly as possible, has the highest weight. In second place is the privacy dimension, with an average importance score of 4.80. In this dimension, service attribute P3, which refers to the ability of mobile applications to protect customers' credit card data, ranks first. In third place is the responsiveness dimension with an average importance value of 4.69. Attributes relating to the customer being able to speak directly to customer service in the event of problems are the attributes with the highest weighting on the responsiveness dimension.
Determining Key Factors Influencing Purchase Intentions in Halal-Certified Stores in Non-Muslim Country Wicaksono, Tutur
Maliki Islamic Economics Journal Vol 4, No 2 (2024): Maliki Islamic Economics Journal
Publisher : Faculty of Economics UIN Maulana Malik Ibrahim Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.18860/miec.v4i2.29530

Abstract

This study aims to identify and analyze the key factors influencing purchase intentions among consumers in halal-certified stores located in a non-Muslim country. A quantitative research design was employed, utilizing a structured closed-ended questionnaire distributed to a sample of 384 consumers who had previously shopped into halal-certified stores. The data were analyzed using an analytical hierarchy process (AHP) framework and statistical methods, including descriptive statistics, to identify the key factors of halal-certified store purchase intentions. The results reveal that the finding reveal that product quality (score = 4.41), halal awareness (score = 4.31), and halal certification (score = 4.27) are the top three factors influencing customer purchase intention for halal-certified stores in non-Muslim countries. This study provides valuable insights for retailers and marketers in non-Muslim countries seeking to enhance the appeal of halal-certified stores. Focusing on improving product quality, halal awareness, and halal certification. businesses can better cater to consumers’ needs and preferences. This study contributes to the existing literature by exploring the dynamics of halal consumption in non-Muslim contexts, highlighting the importance of understanding consumer behavior in multicultural environments.
GREEN ENTREPRENEURSHIP: TRANSFORMING CHALLENGES INTO PROFITABLE SOLUTIONS Wicaksono, Tutur
Jurnal Pengabdian dan Kewirausahaan Vol 9, No 1 (2025): Jurnal Pengabdian dan Kewirausahaan
Publisher : Universitas Bunda Mulia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30813/jpk.v9i1.8185

Abstract

Green entrepreneurship serves as a vital link between environmental sustainability and economic profitability, providing innovative solutions to global issues like climate change and resource scarcity. This research investigates the dynamics of green ventures, emphasizing their capacity to convert environmental challenges into profitable opportunities. Utilizing the SALSA framework, a systematic literature review was conducted across prominent databases, identifying 120 relevant articles published between 2020 and 2025 on eco-innovation, financial performance, market trends, and regulatory impacts. The findings indicate that eco-innovation is a significant driver of success, with green entrepreneurs leveraging sustainable technologies, circular economy principles, and collaborative networks to address environmental issues while gaining a competitive edge. Contrary to the belief that sustainability-focused businesses are inherently unprofitable, the study demonstrates that green ventures often achieve financial success through long-term cost savings, premium pricing for eco-friendly products, and alignment with increasing consumer demand for sustainability. Regulatory frameworks, including subsidies, tax incentives, and environmental certifications, also play a crucial role in supporting green ventures by encouraging innovation and enabling market growth. These insights highlight the potential of green entrepreneurship as a viable approach to achieving both environmental and economic objectives. The study addresses a critical gap in the literature by integrating environmental and financial perspectives, offering actionable recommendations for policymakers, investors, and entrepreneurs to advance sustainable business practices and foster economic growth.
Co-Authors Csaba Bálint Illes Rika Fatimah PL