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All Journal International Journal of Management Science and Information Technology (IJMSIT) Karimah Tauhid Jurnal Indovisi
Yanti, Rima
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Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Law, Crime, Criminology & Criminal Justice Neuroscience Social Sciences

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Analysis of the Influence of Digital Marketing Strategies on Customer Loyalty in the Tiktok E-Commerce Industry Pratiwi Seran, Yayuk; Ayuandira, Ririn; Patadungan, Hendriawan; Yanti, Rima; Asti, Asti
International Journal of Management Science and Information Technology Vol. 5 No. 2 (2025): July - December 2025
Publisher : Lembaga Otonom Lembaga Informasi dan Riset Indonesia (KITA INFO dan RISET)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35870/ijmsit.v5i2.4642

Abstract

This study aims to examine digital marketing strategies on customer loyalty in the e-commerce platform TikTok. The population of this study was all TikTok users aged 18–25, and according to Heir, the sample size was a minimum of 200. This study used a quantitative approach with primary data collected through an online questionnaire. Data analysis techniques included instrument testing, simple linear regression, and hypothesis testing, analyzed using SPSS 26. The t-test results indicated that digital marketing strategies had a positive and significant impact on customer loyalty. In Indonesia, TikTok has become one of the most popular social media platforms, with high penetration among the younger generation.
Pengaruh corporate governance dan kualitas audit terhadap kinerja keuangan pada perusahaan LQ45 yang terdaftar di bursa efek Indonesia Meidona, Syofria; Yanti, Rima
Jurnal Indovisi Vol. 1 No. 1 (2018): Jurnal Indovisi
Publisher : Indonesian Indovisi Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32698/1907308

Abstract

The principle of a consistent Corporate Governance will preclude the possibility of engineering performance which resulted in the value of the company's fundamentals are not reflected in the financial statements. Quality audit is very important because of the high quality of audit will produce reliable financial reports as the basis for decision making.This research was conducted at company of LQ45 company which listed in Bursa Efek Indonesia. The purpose of this study is to test partially and simultaneously the influence of corporate governance and audit quality on financial performance at LQ45 company listed in Indonesia Stock Exchange year 2011-2016. This type of research is quantitative research. The object of this study is the banking sector companies in LQ45 companies listed on the Indonesia Stock Exchange in 2011-2016. Data analysis method used is descriptive analysis and multiple regression with the help of IBM SPSS Statistic 23 License Authorization Wizard.Based on statistical calculations with SPSS, it can be seen the results of partial test of corporate governance has no significant effect on financial performance because the value of beta coefficient = 0,014 greater than the required level of significance is 0,071> 0,05. And audit quality have positive significant effect to financial performance because beta coefficient value = -0,010 is smaller than required level of significance that is 0,007 < 0,05. Meanwhile, if simultaneously tested corporate governance and audit quality have a significant positive impact on financial performance because the value of ANOVA Sig = 0,022 is smaller than required level of significance that is 0,022 <0,05.
Inovasi Gummy Gel Tapak Liman Berbasis Buah Naga Bunga Telang dan Rosella dengan Stevia Hastuti, Arti; Safitri, Desi Agustina; Yanti, Rima; Azkia, Mila; Jannah, Siti Zainabul
Karimah Tauhid Vol. 4 No. 12 (2025): Karimah Tauhid
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/karimahtauhid.v4i12.22210

Abstract

Perkembangan produk pangan fungsional berbasis bahan alami terus meningkat seiring dengan kesadaran masyarakat terhadap pentingnya konsumsi camilan sehat rendah kalori. Penelitian ini bertujuan mengembangkan inovasi Gummy Gel Tapak Liman dengan penambahan buah naga, bunga telang, dan rosella sebagai sumber pigmen alami, serta stevia sebagai pemanis non-kalori pengganti sukrosa. Metode penelitian yang digunakan adalah eksperimen deskriptif dengan uji hedonik dan sensoris melibatkan 30 panelis tidak terlatih untuk menilai warna, aroma, rasa, tekstur, dan aftertaste menggunakan skala 1–5. Hasil penelitian menunjukkan bahwa produk memiliki warna merah alami yang menarik (63,3% sangat suka), tekstur kenyal yang disukai (88,2%), dan rasa manis alami yang diterima baik oleh panelis (56,7% suka). Aftertaste dari stevia dinilai ringan tanpa rasa pahit yang menonjol, sedangkan aroma herbal dari kombinasi bahan alami dapat diterima dengan baik. Secara keseluruhan, Gummy Gel Tapak Liman menunjukkan tingkat kesukaan tinggi dan berpotensi dikembangkan sebagai camilan fungsional rendah kalori berbasis bahan alami lokal.
Pengaruh Substitusi Tepung Sorgum (Fermentasi dan Non-Fermentasi) terhadap Roti Tawar Yanti, Rima; Spirulina, Syifa Dwi; Fitria, Ratu Destri; Jumiono, Aji
Karimah Tauhid Vol. 4 No. 12 (2025): Karimah Tauhid
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/karimahtauhid.v4i12.22228

Abstract

Ketergantungan pada gandum impor mendorong urgensi diversifikasi pangan melalui pemanfaatan sorgum (Sorghum bicolor L. Moench), serealia lokal yang kaya nutrisi dan bebas gluten (Almayda Andriana Firmansyah, 2023). Penelitian ini bertujuan untuk mengoptimalkan kualitas produk pangan (misalnya, roti tawar atau mi) melalui substitusi tepung sorgum dengan penambahan bahan fungsional tertentu, sehingga mengatasi masalah mutu produk akibat ketiadaan gluten (Mariera Lucy et al., 2017). Metode yang digunakan adalah Eksperimental dengan Rancangan Acak Lengkap (RAL) Faktorial, menguji kombinasi proporsi tepung sorgum (misalnya 84:16) dan aditif (misalnya konsentrasi ragi instan dan karagenan) (Baiq Candra Puspitasari et al., 2023). Parameter yang diamati meliputi sifat reologi adonan, volume spesifik, serta kandungan kimia (protein, serat, dan zat besi) dan sensoris. Hasil menunjukkan bahwa peningkatan rasio tepung sorgum menurunkan volume spesifik, namun perlakuan enzim atau karagenan dapat memperbaiki sifat fisik dan reologi (Agus Sutriyono et al., 2016). Substitusi tepung sorgum signifikan meningkatkan kandungan serat kasar dan potensi zat besi, menjadikannya produk fungsional (Kartika Dewi Sukmawati et al., 2024). Formulasi optimal diperoleh pada perlakuan X, yang menghasilkan produk dengan tingkat penerimaan sensoris yang baik. Penelitian ini mengonfirmasi potensi sorgum sebagai pilar ketahanan pangan nusantara yang sehat.
Co-Authors Aji Jumiono Asti Asti Ayuandira, Ririn Azkia, Mila Fitria, Ratu Destri Hastuti, Arti Jannah, Siti Zainabul Patadungan, Hendriawan Pratiwi Seran, Yayuk Safitri, Desi Agustina Spirulina, Syifa Dwi Syofria Meidona