Article Per Year (5 Year)
p-Index From 2021 - 2026
0.408
P-Index
This Author published in this journals
All Journal Jurnal Publikasi Ilmu Manajemen Jurnal Manajemen Bisnis Digital Terkini
Ondo Apostel Purba
Unknown Affiliation
Decision Sciences, Operations Research & Management Economics, Econometrics & Finance

Published : 2 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 2 Documents
Search

 1 
Dampak Lingkungan Bisnis terhadap Keberlangsungan Usaha Dimsum di Kota Medan Ondo Apostel Purba; Gracia Octaviani Hutagalung; Dina Lestari; Akhlan Naufan Asri; Dionisius Sihombing; Fadli Agus Triansyah
Jurnal Manajemen Bisnis Digital Terkini Vol. 2 No. 4 (2025): Oktober : Jurnal Manajemen Bisnis Digital Terkini
Publisher : Asosiasi Riset Ilmu Manajemen Kewirausahaan dan Bisnis Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61132/jumbidter.v2i4.876

Abstract

This study examines the relationship between business environment dynamics and the sustainability of microenterprises in the culinary sector, focusing on a case study of dim sum businesses in Medan City. The business environment is conceptualized as a set of external factors, including competitive intensity, local economic conditions, regulations, shifts in consumer preferences, and the strategic role of business location. A qualitative approach was employed using a case study method, with data collected through semi-structured interviews and participant observation of operational activities. The findings indicate that high levels of competition, particularly from new entrants offering lower prices, directly influence the survival strategies of business owners. Adaptive adjustments were implemented through menu innovation, product quality maintenance, and strengthening relationships with loyal customers. Furthermore, the presence of educational institutions and socio-economic activities around business locations supports demand stability, especially from student segments. Strategic physical location enhances both visibility and accessibility but simultaneously intensifies competition. Conceptually, this study highlights that the sustainability of small-scale culinary enterprises is determined not only by internal management capacity but also by the ability to interpret, anticipate, and respond to external dynamics. Consequently, continuous adaptive strategies, product differentiation, and consumer network strengthening are essential prerequisites for culinary micro and small enterprises to maintain competitiveness in a highly competitive market.
Pertumbuhan UMKM Kuliner di Kecamatan Medan Baru: Studi Kasus Warung Cirasa dan Warung Dimsum 66 Yohanna Dwi Simaremare; Nesmada Putri Manullang; Ondo Apostel Purba; Rotua Sahat Pardamean Simanullang
Jurnal Publikasi Ilmu Manajemen Vol. 4 No. 4 (2025): Desember: Jurnal Publikasi Ilmu Manajemen
Publisher : Pusat Riset dan Inovasi Nasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/jupiman.v4i4.5751

Abstract

This study aims to analyze the factors influencing the growth of culinary micro, small, and medium enterprises (MSMEs) in Medan Baru District through a case study of Warung Cirasa and Warung Dimsum 66, located in the University of North Sumatra area. The differences in growth patterns between the two MSMEs form the basis of this study. The method used is a qualitative descriptive approach with data collection techniques in the form of structured interviews, field observations, and document reviews. Primary data were obtained from business owners and documentation of operational activities. The results show that Warung Cirasa experienced stable growth by emphasizing consistent product quality and service, while Warung Dimsum 66 showed relatively rapid growth through the use of digital marketing and viral marketing strategies. The main factors influencing MSME growth include product quality, marketing strategy, business location, and adaptability to market changes. These findings emphasize the importance of integrating product quality and digital marketing innovation to encourage the sustainable growth of culinary MSMEs amidst dynamic competition.
Co-Authors Akhlan Naufan Asri Dina Lestari Dionisius Sihombing Fadli Agus Triansyah Gracia Octaviani Hutagalung Nesmada Putri Manullang Rotua Sahat Pardamean Simanullang Yohanna Dwi Simaremare