Article Per Year (5 Year)
p-Index From 2021 - 2026
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This Author published in this journals
All Journal International Journal of Marketing and Human Resource Research Journal of Artificial Intelligence and Digital Business
Wildan Guretno Prasetiyo
Universitas Indonesia Membangun
Computer Science & IT Economics, Econometrics & Finance Electrical & Electronics Engineering Engineering Social Sciences

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Marketing Trends on Tempeh-based Products between 2018-2025 Wildan Guretno Prasetiyo; Yasmin Fathimah Farid
International Journal of Marketing & Human Resource Research Vol. 7 No. 2 (2026): International Journal of Marketing & Human Resourches Research
Publisher : Training & Research Institute - Jeramba Ilmu Sukses

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47747/ijmhrr.v7i2.3411

Abstract

Tempeh sales in Indonesia experienced significant fluctuations and decline from 2018 to 2024 driven by rising soybean prices and shifting youth preferences toward foreign cuisine. This trend negatively impacts MSME profitability and contradicts national food sovereignty missions known as Asta Cita. Consequently, this study aims to analyze market trends and the research landscape regarding tempeh derivatives and their marketing aspects. The study employed bibliometric analysis following PRISMA 2020 guidelines. Data were retrieved from Web of Science and Google Scholar databases resulting in a final dataset of 2,095 articles analyzed using VOSviewer software. The findings indicate that Indonesia is the leading contributor to scholarly output with IPB University as the dominant institution. Research themes are anchored on raw tempeh followed by tempeh chips and tempeh flour. SWOT Analysis is the most utilized marketing method with Price and Product Quality as the primary variables. The dominant market segments are plant-based meat followed by plant-based protein and healthy food. Geographically Malang alongside Semarang and Surabaya are identified as the primary productive regions. These insights provide an empirical foundation for MSMEs to develop product innovations targeting the plant-based meat and healthy food segments thereby supporting the green economy and national food sovereignty goals.
Pengaruh Servqual terhadap Kepuasan Pelanggan dengan Customer Experience sebagai Variabel Intervening pada Bioskop Cinepolis Bandung Muhamad Arya Hardiansyah; Ida Farida Oesman; Wildan Guretno Prasetiyo
RIGGS: Journal of Artificial Intelligence and Digital Business Vol. 5 No. 1 (2026): Februari - April
Publisher : Prodi Bisnis Digital Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/riggs.v5i1.6254

Abstract

Quality of service has a significant impact on how customers perceive a business and how satisfied they are with that business overall, and the film industry is no exception. It is more crucial than ever for companies to provide outstanding service and satisfy consumers in the increasingly competitive entertainment industry. The goal of this study is to use customer experience as a prism through which to analyze Cinepolis Cinema Bandung's service quality (Servqual) and its connection to customer happiness. For its quantitative analysis, this study relies on survey techniques. After collecting data from 370 Cinepolis Cinema Bandung patrons, we used route analysis to search for indirect as well as direct correlations between variables. The research found that customer satisfaction and overall experience are significantly influenced by service quality. The relationship between service quality and contentment may be mediated via customer experience, which has direct and indirect effects on customer satisfaction, according to study. Based on these results, it seems that raising the bar for service quality may boost customer happiness by bettering the customer experience. Cinepolis Cinema Bandung's management is urged to enhance customer satisfaction and competitiveness by consistently enhancing service quality parameters and focusing on providing unique customer experiences.
Co-Authors Ida Farida Oesman Muhamad Arya Hardiansyah Yasmin Fathimah Farid