Article Per Year (5 Year)
p-Index From 2021 - 2026
0.408
P-Index
This Author published in this journals
All Journal Journal of Food and Culinary Entrepreneurship Bisnis Manajemen Akuntansi (E-BISMA)
Setiyorini, Heri
Unknown Affiliation
Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Social Sciences

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

Found 2 Documents
Search

 1 
Circular economy practices by upcycling waste product creation at local coffee shop Nazwa, Nubzatu; Setiyorini, Heri; Gitasiswhara, Gitasiswhara
Entrepreneurship Bisnis Manajemen Akuntansi (E-BISMA) Vol.6, No.2 (2025): December 2025
Publisher : Universitas Widya Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37631/ebisma.v6i2.2160

Abstract

The swift expansion of Indonesia's coffee sector has led to rising environmental issues, especially concerning coffee grounds and plastic waste. This research investigates the ways in which local coffee shops adopt circular economy principles via upcycling efforts that transform waste into useful products. Employing a qualitative case study method with 21 participants, comprising both managers and consumers, the data were thematically analyzed to uncover significant patterns of circular practices. The findings highlight three primary themes: (1) Circular Economy Principles, which focus on reducing waste, substituting eco-friendly materials, and implementing standardized waste management systems;(2) The Waste Transformation Process includes a five-stage upcycling workflow and cooperative partnerships with local MSMEs to handle 1.8–3.5 tons of waste each month; and (3) Upcycling Product Creation phase, where waste materials are converted into unique and visually appealing products like eco-bags, coffee soap, and furniture panels. These initiatives not only minimize waste but also generate social and economic benefits through community empowerment. In summary, this study illustrates that local coffee shops can function as micro-laboratories for sustainability, merging environmental accountability, creative innovation, and inclusive circular economy practices.
Analisis Brand Awareness pada Coffee Shop Lokal Matondang, Abigail Helena Evelyn; Setiyorini, Heri; Siswhara, Gita
Journal of Food and Culinary Vol. 8 No. 2 [Desember 2025]
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/jfc.v8i2.14965

Abstract

Coffee shops are currently popular places, especially among Generation Z. The large number of coffee shops today has led to fierce competition, requiring selective marketing strategies for coffee shops in a particular area. Brand awareness is an important factor for a business in order to establish a relationship between the brand and consumers.  This study aims to explore and analyze the development of brand awareness of local coffee shops and find out how coffee shops approach achieving brand awareness or becoming known to the coffee enthusiasts. This study uses a qualitative method. Data was collected through interviews and purposive sampling, resulting in 15 informants who met the research qualifications. The results show that there are many factors that influence brand awareness of local coffee shops in Bandung. The factors that influence brand awareness are social media and word of mouth, as well as other supporting factors that were found. Collaboration with communities, events, and campus organizations is an important strategy to expand consumer reach. These findings indicate that brand awareness can be formed by several factors, through the interaction of digital marketing strategies, positive consumer experiences, and social engagement that builds emotional closeness to the brand.
Co-Authors Gita Siswhara Matondang, Abigail Helena Evelyn Nazwa, Nubzatu