Article Per Year (5 Year)
p-Index From 2021 - 2026
2.203
P-Index
This Author published in this journals
All Journal Jurnal Bahan Alam Terbarukan E-Dimas: Jurnal Pengabdian kepada Masyarakat Jurnal Abadimas Adi Buana Jurnal Riset Manajemen Sekolah Tinggi Ilmu Ekonomi Widya Wiwaha Program Magister Manajemen Tourism Reserch Journal Jurnal Ilmiah Edunomika (JIE) Jurnal Leverage, Engagement, Empowerment of Community (LeECOM) Jurnal Ilmiah Wahana Pendidikan Jurnal Manajemen Perhotelan Journal Community Service Consortium Journal of Economic Education and Entrepreneurship Studies Journal of Economics, Entrepreneurship, Management Business and Accounting TRJ (Tourism Research Journal)
Ivana Grasielda
Universitas Ciputra
Religion Humanities Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Energy Environmental Science Materials Science & Nanotechnology Public Health Social Sciences Transportation Other

Published : 15 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 15 Documents
Search

 1   2 
Pengaruh Penerapan SOP terhadap Efektivitas Kinerja Internal dan Dampaknya terhadap Kualitas Produk UMKM Kuliner di Surabaya Yuwono, Victor Kurniawan; Soediro, Moses; Grasielda, Ivana
Jurnal Manajemen Perhotelan Vol. 11 No. 1 (2025): MARET 2025
Publisher : Institute of Research and Community Outreach - Petra Christian University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.9744/jmp.11.1.59-66

Abstract

Kualitas sumber daya manusia memiliki pengaruh yang signifikan terhadap kinerja dari sebuah usaha ataupun UMKM. Sebuah pelatihan dan pengarahan terhadap disiplin dalam implementasi SOP terhadap karyawan sangat berdampak dalam pada peningkatan kedisiplinan karyawan maupun kualitas operasional usaha (Ulfatur, 2025). Penerapan SOP yang tepat juga membantu sebuah usaha agar produk and kulitas dari sebuah produk dan jasa meningkat (Istiqomah, 2023). Berdasarkan data dari Dinas Koperasi, Usaha Kecil dan Menengah, serta Perdagangan (Dinkopdag) Kota Surabaya, hingga tahun 2024 terdapat sekitar 55.509 pelaku Usaha Mikro, Kecil, dan Menengah (UMKM) di sektor makanan dan minuman (mamin) di Surabaya (Meilita, 2024). Karena itu penelitian ini bertujuan untuk menganalisis pengaruh penerapan Standar Operasional Prosedur (SOP) terhadap efektivitas kinerja internal serta dampaknya terhadap kualitas produk pada pelaku UMKM kuliner di Surabaya yang telah mengikuti pelatihan dari Pemerintah Kota. Penelitian ini menggunakan pendekatan kuantitatif deskriptif dengan teknik purposive sampling kepada 102 UMKM yang telah mendapatkan pelatihan SOP. Data dikumpulkan melalui kuesioner dan dianalisis menggunakan metode Structural Equation Modeling – Partial Least Squares (SEM-PLS). Hasil penelitian menunjukkan bahwa penerapan SOP berpengaruh signifikan terhadap efektivitas kinerja internal dan kualitas produk. Efektivitas kinerja internal juga terbukti memiliki pengaruh signifikan terhadap kualitas produk serta memediasi hubungan antara SOP dan kualitas produk. Temuan ini menegaskan pentingnya implementasi SOP yang konsisten dalam meningkatkan efisiensi kerja dan mutu hasil produksi UMKM. Penelitian ini memberikan kontribusi praktis bagi pemerintah daerah dan pelaku UMKM dalam merancang strategi pemberdayaan yang lebih berkelanjutan.
Pengaruh Harga, Kualitas Produk, dan Lokasi Terhadap Minat Beli di Porong Wei Adamas Samjaya, Stefanie; Soesanto, Jesselyn; Grasielda, Ivana
Jurnal Riset Manajemen Sekolah Tinggi Ilmu Ekonomi Widya Wiwaha Program Magister Manajemen Vol. 12 No. 2 (2025): Jurnal Riset Manajemen
Publisher : Program Magister Manajemen STIE Widya Wiwaha Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32477/jrm.v12i2.1176

Abstract

Consumer puchase intention is a crucial determining factor in business success, especially in the highly competitive food and beverage industry. Entrepreneurs in the food and beverage industry must be able to increase and maintain consumer puchase intention to sustain and grow their business. If consumer puchase intention declines, the business may face serious threats that could lead to losses and even failure. Based on this, this research was conducted to examine the influence of price, product quality, and location on puchase intention at Porong Wei Signature Pakuwon Mall Surabaya. Using purposive sampling, 130 respondents from Surabaya, consisting of those who had and had not visited Porong Wei Signature Pakuwon Mall Surabaya, participated in this study. Data analysis was conducted using multiple linear regression and SPSS version 26 software to test validity, reliability, classical assumptions, and research hypotheses. The results show that price and location variables have a significant positive effect on consumer puchase intention, while product quality has a positive but insignificant effect. The findings of this study provide important implications for entrepreneurs and marketers to develop marketing strategies to increase consumer puchase intention.
Penguatan Pembuatan Inovasi Produk Nugget Ikan Bandeng di Kelurahan Wonorejo dan Kelurahan Keputih Surabaya Grasielda, Ivana; Minantyo, Hari; Nugraha, Kristian Agung; Irtanto, Devina; Toreh, Joaquin Levi; Martono, Catherine Eugene
E-Dimas: Jurnal Pengabdian kepada Masyarakat Vol 16, No 3 (2025): E-DIMAS
Publisher : Universitas PGRI Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/e-dimas.v16i3.20850

Abstract

Kelurahan Wonorejo dan Keputih merupakan dua kelurahan yang memiliki masalah terkait cara mengolah sejumlah besar ikan bandeng (Chanos chanos) yang diproduksi. Universitas Ciputra Surabaya bekerja sama dengan Wahana Visi Indonesia yakni sebuah NPO (Non Profitable Organization) mengadakan kegiatan pelatihan dengan tujuan untuk memberikan sosialisasi kepada masyarakat-masyarakat sekitar dua kelurahan tersebut akan metode pengolahan ikan bandeng agar dapat dikembangkan sebagai sebuah produk yang bisa dibisniskan dalam industri Food and Beverage, guna meningkatkan perekonomian warga. Ada 70 peserta yang terlibat dalam kegiatan ini, di mana merupakan para pelaku UMKM dan ibu rumah tangga. Metode yang digunakan adalah edukasi dan demonstrasi pengolahan daging fillet ikan bandeng menjadi nuget ikan bandeng. Hasil dari kuesioner yang diisi oleh peserta menunjukkan bahwa kegiatan ini memberikan pengetahuan baru dalam pengolahan ikan bandeng menjadi nuget, di mana proses pengolahannya cukup mudah dipahami oleh peserta. Selain itu, mayoritas peserta juga setuju bahwa nuget ikan bandeng dapat menjadi peluang usaha bagi mereka.
Formulation of a Flavor Enhancer Based on Milkfish and Shrimp Waste with Shiitake Mushroom Addition: An Organoleptic Assessment Nugraha, Kristian Agung; Minantyo, Hari; Grasielda, Ivana; Hartadji, Caecillia; Poillot, Johanes Marco
Jurnal Penelitian Pariwisata Vol 9 No 1 (2025): (TR) Tourism Research Journal
Publisher : Institut Pariwisata Trisakti

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30647/trj.v9i1.279

Abstract

The objective of this study was to evaluate the development of a natural seasoning made from milkfish meat, shiitake mushrooms, and shrimp waste, as well as to assess its organoleptic properties. The research was conducted in Surabaya. The seasoning was prepared by drying and processing each ingredient into powder form, which was then mixed with other spices in varying formulations containing 0%, 10%, 15%, and 20% shiitake mushroom powder. The final products were subjected to organoleptic evaluation using a 4-point Likert scale by untrained panelists, who assessed the color, aroma, taste, and texture. Data were analyzed using Analysis of Variance (ANOVA) to identify significant differences among the samples. The results indicated that the 20% shiitake mushroom formulation enhanced the umami flavor without significantly affecting the color and texture (p > 0.05). However, aroma and taste were significantly influenced by the formulation (p < 0.05). This shows that the addition of shiitake mushroom powder contributes to flavor enrichment without altering the product’s appearance. Therefore, the formulation shows potential as a natural and nutrient-rich alternative seasoning. Further research is recommended to improve the product’s texture and shelf-life, making it more suitable for commercial production and market acceptance. Keywords: milkfish, shiitake mushroom, shrimp waste, seasoning, organoleptic test.
PENGARUH STORE ATMOSPHERE DAN KUALITAS LAYANAN TERHADAP LOYALITAS PELANGGAN DENGAN KEPUASAN PELANGGAN SEBAGAI VARIABEL INTERVENING DI HARMONI SQUARE GRAND MERCURE JAKARTA HARMONI Ashley, Felicia; Kurniawan Yuwono, Victor; Grasielda, Ivana; Soediro, Moses
JURNAL ILMIAH EDUNOMIKA Vol. 9 No. 1 (2025): EDUNOMIKA
Publisher : ITB AAS Indonesia Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29040/jie.v9i1.16459

Abstract

The purpose of this study is to examine the effect of store atmosphere (X1) and service quality (X2) on customer loyalty (Y) through customer satisfaction (Z) as an intervening variable at Harmoni Square Grand Mercure Jakarta Harmoni. A purposive sampling method was used to distribute a 4-Likert scale questionnaire to 152 customers of Harmoni Square Grand Mercure Jakarta Harmoni online via Google Form and in person. The structural equation model based on Partial Least Squares (PLS-SEM) was used to identify characteristics that have a significant impact on customer loyalty at Harmoni Square Grand Mercure Jakarta Harmoni. The questionnaire consists of two parts: the first part includes respondent identity data such as name, gender, age, and occupation, while the second part includes research variables such as store atmosphere, service quality, customer satisfaction, and customer loyalty. The data analysis results indicate that there is a significant effect and positive value between the store atmosphere and customer satisfaction, service quality and customer loyalty, service quality and customer satisfaction, and customer satisfaction and customer loyalty. However, the store atmosphere and customer loyalty variables have a less significant effect. Furthermore, this study also shows that customer satisfaction partially mediates the relationship between store atmosphere and service quality towards customer loyalty.
Co-Authors Adamas Samjaya, Stefanie Adrie Oktavio Anggun, Jaqueline Vanessa Annisa Maurin Oktaviona Ashley, Felicia Audrey Vivian Chandra Darwin, Dirmansyah Devina Irtanto Diarra, Salim Franoto, Catherine Lorena Valentina Hari Minantyo Hartadji, Caecillia Imelda Agustina Ngawi Kristian Agung Nugraha Kuncoro, Regina Clara Liestya Padmawidjaja Lutfiyah, Farida Hasna Martono, Catherine Eugene Moses Soediro Ngawi, Imelda Agustina Nurillah, Salman Haji Poillot, Johanes Marco Prastio, Bryan Budinata Putri, Alma Rasikah Reviva Regina Clara Kuncoro Soesanto, Jesselyn Suardi, Soni Theresia Nataniela Puspa Renata Toreh, Joaquin Levi Verina Wijaya Victor Kurniawan Yuwono Viona Salindeho Widyawati, Christy Zamir, Nabilah Husniah