Article Per Year (5 Year)
p-Index From 2021 - 2026
0.444
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This Author published in this journals
All Journal International Journal of Management and Business Economics Journal of Economics, Entrepreneurship, Management Business and Accounting
Camelia Rizki Agrina
Universitas Padjadjaran, Indonesia
Decision Sciences, Operations Research & Management Economics, Econometrics & Finance

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Influencer Marketing and Marketplace Platforms: Driving Online Fashion Purchase Intention through Consumer Motivation Muhammad Aqshel Revinzky; Andreas Recki Prasetyo; Camelia Rizki Agrina; Rd. Rifqi Dwisanto; Joval Ifghaniyafi Farras
Journal of Economics, Entrepreneurship, Management Business and Accounting Vol 3 No 1 (2025): Volume 3, Issue 1, January-April 2025
Publisher : CV. Sakura Digital Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61255/jeemba.v3i1.563

Abstract

Fashion is a form of self-expression that reflects a person's identity, lifestyle, and social status. In addition to being a basic need, fashion is also a means of visual communication that allows individuals to express their personality, aesthetic preferences, and cultural affiliations. Along with the development of technology, especially through online platforms and social media, fashion is also increasingly accessible to various groups, including the younger generation (generation z), who are heavily influenced by influencers and digital trends. Therefore, fashion is now not only related to the style aspect, but also to the ever-evolving social, cultural, and economic dynamics. One way to understand the dynamics of the behavior of the younger generation in the fashion industry is to look at the role of digital marketing, especially through influencer marketing and marketplace platforms. This study aims to determine the direct and indirect effects of influencer marketing, marketplace platforms, consumer motivation on online fashion purchase interest. This study uses a quantitative approach of the Descriptive Explanatory type that describes the relationship between variables with a population of 114 Generation Z. The sampling technique used Proportional Random Sampling totaling 80 generation z students. The results of the study show that directly and indirectly influencer marketing, marketplace platforms, consumer motivation have a significant effect on online fashion purchase interest. Based on the research that has been conducted, it is expected to enrich the understanding of Generation Z digital consumer behavior and contribute to the development of more relevant and impactful marketing strategies for the online fashion industry and provide practical benefits for marketers and brands in developing the right marketing strategies.
A DMAIC-Based Six Sigma Analysis in Culinary MSMEs: A Case Study of Refresh Seafood Camelia Rizki Agrina; Chelsea Ananda Balqis; Ghina Ayu Larasati
International Journal of Management and Business Economics Vol. 4 No. 2 (2026): February
Publisher : CV Putra Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58540/ijmebe.v4i2.1364

Abstract

Micro, Small, and Medium Enterprises (MSMEs) in the culinary sector frequently face operational quality challenges, particularly service time variability, raw material waste, and limited capacity during demand surges. These problems are largely driven by process variation rather than defects in final products, especially in micro-scale enterprises with limited quantitative data. This study aims to analyze operational quality issues at Refresh Seafood, a micro-scale culinary MSME, using the Six Sigma method with the DMAIC (Define, Measure, Analyze, Improve, and Control) approach, and to formulate practical improvement strategies aligned with MSME characteristics. A descriptive qualitative approach was employed through semi-structured interviews and direct observation. Data were analyzed using the DMAIC framework supported by qualitative indicators and fishbone analysis. The findings reveal that service time instability between dine-in and delivery orders, suboptimal raw material utilization, and reactive capacity management are the main quality issues. Proposed improvements include developing mini standard operating procedures (SOPs), optimizing order flow, implementing batch preparation during peak periods, and utilizing leftover raw materials. This study demonstrates that Six Sigma can be flexibly applied in micro-scale culinary MSMEs to improve process stability and service efficiency.
Co-Authors Andreas Recki Prasetyo Chelsea Ananda Balqis Ghina Ayu Larasati Joval Ifghaniyafi Farras Muhammad Aqshel Revinzky Rd. Rifqi Dwisanto