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Journal of Management - Small and Medium Enterprises (SME's)
Published by Universitas Nusa Cendana
ISSN : 25022385     EISSN : 2723469X     DOI : https://doi.org/10.35508/jom.v14i1
Core Subject : Economy,
Economics, Econometrics & Finance
Tujuan dari jurnal ini adalah mempublikasikan artikel hasil penelitian dan kajian pustaka yang ditulis oleh dosen, peneliti dan mahasiwa. Adapun lingkup topik dari jurnal ini adalah : 1. Manajemen Umum 2. Manajemen Pemasaran 3. Sumberdaya Manusia 4. Keuangan 5. Manajemen Operasi 6. Manajemen Pariwisata 7. Small and Medium Enterprise (UKM) 8. Kewirausahaan 9. Kebijakan Publik yang menyangkut fungsi-fungsi manajemen 10. Topik lainnya yang berhubungan dengan ekonomi dan akuntansi
Arjuna Subject : Bisnis, Menejemen, dan Akutansi (semua kategori) - Bisnis, Menejemen, dan Akutansi (Lain-Lain)
Articles 888 Documents
 81   82   83   84   85 
Optimizing fisheries potential through increasing entrepreneurial literacy and market access for the Ohoi Revav community Ikram Mubarak Djodding; Nurhayati Bugis; Demianus Toatubun
Journal of Management Small and Medium Enterprises (SMEs) Vol 19 No 2 (2026): JOURNAL OF MANAGEMENT Small and Medium Enterprises (SME's)
Publisher : Universitas Nusa Cendana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35508/jom.v19i2.25294

Abstract

This study examines efforts to optimize the fisheries potential of Ohoi Revav through the enhancement of entrepreneurial literacy and improved market access among local students. Recognizing the strategic role of fisheries in supporting local economic development, the study explores how entrepreneurial knowledge and business motivation can encourage greater participation in fisheries-based economic activities. Employing a qualitative descriptive approach, data were collected through participatory observation and in-depth interviews to gain a comprehensive understanding of the relationship between entrepreneurial literacy, market accessibility, and community economic empowerment. The findings indicate that increased entrepreneurial literacy has strengthened students’ awareness of the economic value of fisheries resources and encouraged the adoption of innovative business practices, including the utilization of digital platforms for marketing and promotion. Improved market access has also facilitated stronger collaboration between students and local fishermen, contributing to more sustainable economic activities and positive socio-economic outcomes within the community. These findings highlight the importance of entrepreneurship education and market connectivity in fostering local economic development and strengthening fisheries-based enterprises. Nevertheless, the study is limited by its relatively small number of participants and short observation period. Future research is recommended to involve broader community groups and further explore digital marketing and entrepreneurship strategies to enhance the long-term sustainability and competitiveness of local fisheries businesses. Keywords: Fisheries Potential; Entrepreneurial Literacy; Market Access; Ohoi Revav; Student Empowerment
Eco-innovation strategies in hospitality: A case study of star-rated hotels in Batam Zias Sathia; Dame Afrina Sihombing; Oda Ignatius Besar Hariyanto
Journal of Management Small and Medium Enterprises (SMEs) Vol 19 No 2 (2026): JOURNAL OF MANAGEMENT Small and Medium Enterprises (SME's)
Publisher : Universitas Nusa Cendana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35508/jom.v19i2.25448

Abstract

This study examines the influence of eco-innovation on the sustainable performance of hotels in Batam, a destination characterized by a rapidly growing tourism and hospitality sector. Given the substantial environmental footprint of hotel operations through energy consumption and waste generation, understanding the effectiveness of different eco-innovation strategies is essential for advancing sustainability within the industry. Employing a quantitative research design, data were collected through surveys administered to managers of hotels that had been operating for at least ten years. A total of 120 valid responses were analyzed using Structural Equation Modeling with the Partial Least Squares approach through SmartPLS. The study evaluated four dimensions of eco-innovation: eco-product, eco-process, eco-organizational, and eco-marketing innovation. The findings reveal that eco-process, eco-organizational, and eco-marketing innovations exert significant positive effects on sustainable hotel performance, highlighting the importance of environmentally efficient operational practices, sustainability-oriented organizational systems, and green marketing initiatives in enhancing economic, environmental, and social outcomes. In contrast, eco-product innovation was not found to significantly influence sustainable performance, suggesting that environmentally friendly products alone may be insufficient to generate substantial sustainability improvements without complementary organizational and operational changes. These findings contribute to the literature on sustainable tourism and hospitality management by demonstrating the differentiated effects of eco-innovation dimensions on organizational sustainability. The study further suggests that future research should incorporate additional factors, such as green human resource management, green competitive advantage, and tourism development, to provide a more comprehensive understanding of sustainability drivers within the hotel industry. Keywords: Eco-Innovation; Sustainable Performance; Marketing Innovation; Organizational Innovation; Hospitality
Analysis of green packaging adoption behavior in culinary small and medium enterprises in Bandar Lampung City: The SOR model approach towards sustainable innovation Risda Marvinita; Tazkiyah Sakinah; Nuzul Inas Nabila; Azzahra Angelita; Lintang Nur Rohmah
Journal of Management Small and Medium Enterprises (SMEs) Vol 19 No 2 (2026): JOURNAL OF MANAGEMENT Small and Medium Enterprises (SME's)
Publisher : Universitas Nusa Cendana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35508/jom.v19i2.25687

Abstract

This study examines the behavioral factors influencing the adoption of green packaging among culinary micro, small, and medium enterprises (MSMEs) in Bandar Lampung using the Stimulus–Organism–Response (SOR) framework. As sustainability concerns become increasingly important within the business environment, understanding the determinants of environmentally responsible practices among MSMEs is essential for promoting sustainable entrepreneurship. Employing a quantitative explanatory approach, data were collected from 205 culinary MSME owners through purposive sampling and analyzed using Structural Equation Modeling (SEM) to investigate the relationships among green packaging innovation, perceived environmental value, attitudes toward green innovation, and adoption intention. The findings reveal that green packaging innovation positively influences MSMEs’ perceptions of environmental value and fosters favorable attitudes toward green innovation, which subsequently enhance their intention to adopt environmentally friendly packaging practices. These results support the applicability of the SOR model in explaining behavioral responses to sustainability-oriented innovations within the MSME sector. Nevertheless, the study also identifies several barriers to adoption, including higher production costs, limited access to eco-friendly materials, and relatively low levels of environmental awareness among business owners. The study contributes to the growing literature on sustainable entrepreneurship and green innovation by providing empirical evidence from the culinary MSME sector in an emerging economy. Future research is encouraged to incorporate broader samples and additional behavioral, institutional, or contextual factors to further explain green innovation adoption among small businesses. Keywords: Green Packaging; SOR Model; MSMEs; Sustainable Innovation
Improving the work productivity of MSME employees in Kampung Pia through competence, experience, and creativity Cinta Finada; Vera Firdaus; Hasan Ubaidillah
Journal of Management Small and Medium Enterprises (SMEs) Vol 19 No 2 (2026): JOURNAL OF MANAGEMENT Small and Medium Enterprises (SME's)
Publisher : Universitas Nusa Cendana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35508/jom.v19i2.25749

Abstract

This study examines the influence of competence, experience, and creativity on the work productivity of MSME employees in Kampung Pia. The research is motivated by variations in employee productivity among local MSMEs, which are believed to be closely associated with differences in human resource quality. Employing a quantitative descriptive approach, the study involved 100 MSME employees selected through a cluster sampling technique. Data were collected using a structured questionnaire comprising 36 measurement items and analyzed using the Partial Least Squares (PLS) method with SmartPLS. The findings demonstrate that competence, experience, and creativity each exert a positive and significant influence on employee productivity. Employees possessing stronger competencies, broader work experience, and higher levels of creativity tend to achieve superior productivity outcomes. Furthermore, the three factors collectively contribute to enhancing employee performance, underscoring the importance of both technical capabilities and innovative thinking in supporting MSME competitiveness. These findings highlight the strategic role of human capital development in improving productivity and suggest that MSME managers should prioritize continuous skill enhancement, experiential learning opportunities, and the cultivation of creativity to strengthen organizational performance and long-term business sustainability. Keywords: Competence; Experience; Creativity
Analysis of digital marketing strategies of the @merconmerahputih account on social media in enhancing brand awareness Prasetyo Adinugroho; Intan Tri Kusumaningtias
Journal of Management Small and Medium Enterprises (SMEs) Vol 19 No 2 (2026): JOURNAL OF MANAGEMENT Small and Medium Enterprises (SME's)
Publisher : Universitas Nusa Cendana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35508/jom.v19i2.25928

Abstract

This study examines the effectiveness of digital marketing strategies in enhancing brand awareness through the social media accounts of @merconmerahputih. Adopting a qualitative case study approach, the research explores how the integration of the marketing mix contributes to building brand awareness across digital platforms. The findings demonstrate that the coordinated implementation of product, price, place, and promotion strategies effectively strengthens the three dimensions of brand awareness ; brand recognition, brand recall, and top-of-mind awareness, through consistent visual identity, interactive storytelling, and influencer-driven campaigns. Platform-specific strategies, including short-form videos and viral challenges on TikTok alongside visual storytelling and user-generated content on Instagram, generated substantial audience engagement and contributed to increased sales performance across multiple digital marketplaces. These findings highlight the importance of an integrated, platform-oriented digital marketing strategy in strengthening brand positioning and improving the competitiveness of SMEs in the digital economy. The study contributes to the growing literature on social media marketing by demonstrating how strategic integration across digital platforms can simultaneously enhance brand awareness and business performance. Keywords: Brand Awareness; Digital Marketing; SMEs; Social Media
Contribution of taste and service quality: Case study of consumer satisfaction at Mas Imron Restaurant, Tabongo District Rindy Riyani Bilondatu; Herlina Rasjid; Tineke Wolok
Journal of Management Small and Medium Enterprises (SMEs) Vol 19 No 2 (2026): JOURNAL OF MANAGEMENT Small and Medium Enterprises (SME's)
Publisher : Universitas Nusa Cendana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35508/jom.v19i2.25967

Abstract

This study reveals that both the quality of service and the taste of the meal play crucial roles in shaping customer satisfaction at Mas Imron Restaurant. When the service provided is efficient, friendly, and attentive, customers tend to feel more valued and comfortable, which positively impacts their general experience. Equally important is the flavor and presentation of the dishes; delicious, well-prepared meals encourage diners to return and recommend the restaurant to others. The findings emphasize that consistently maintaining high culinary standards and delivering exceptional service are essential strategies for building customer loyalty. Satisfied customers are more likely to become repeat patrons, fostering long-term relationships that benefit the restaurant’s reputation and growth. Furthermore, these factors give Mas Imron Restaurant a competitive edge in a crowded meal industry by differentiating it from competitors who might not prioritize quality and service as highly. The study underscores the need for continuous quality improvement in both kitchen operations and customer service practices to sustain high levels of satisfaction. Ultimately, the combined focus on excellent taste and outstanding service not only enhances customer experiences but also contributes significantly to the restaurant’s success and reputation in a competitive market. This insight underscores the importance of a holistic approach to service and culinary excellence for long-term business growth. Keywords: Customer Satisfaction; Service Quality; Taste
Revitalizing Qienzy variant drinks MSMES in Medan Tuasan through innovation-based business models and digital transformation Mica Siar Meiriza; Rahman Rahman; Dira Febrina Sebayang; Grace Analita Febrina Anak Ampun; Saffanah Alya Zahra; Mhd Rasyid Alfarisi; Nabila Kesya Azzahra Siregar; Ayu Primsa Br Tarigan; Listem Wisiska Situmorang; Ariel Immanuel Panjaitan; Dhiya Atikah; Siti Salwa Azalia; Nurlila Azmi Hutapea; Lasria Sitorus; Jelita Febrianti Tampubolon; Julius Kristianus Nainggolan
Journal of Management Small and Medium Enterprises (SMEs) Vol 19 No 2 (2026): JOURNAL OF MANAGEMENT Small and Medium Enterprises (SME's)
Publisher : Universitas Nusa Cendana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35508/jom.v19i2.26006

Abstract

This study examines the business challenges faced by Qienzy Variant Drinks MSME in Medan Tembung and proposes revitalization strategies through innovation-driven business models and digital transformation. As micro-enterprises operate in an increasingly competitive and technology-oriented environment, the ability to innovate and adapt digitally has become essential for long-term sustainability and growth. Employing a qualitative descriptive approach, the study collected data through interviews, observations, and documentation involving the business owner as the primary informant. The findings reveal that limited product innovation, reliance on manual operational processes, inadequate utilization of digital marketing, and the absence of structured management practices have constrained the enterprise’s competitiveness and growth potential. To address these challenges, the study identifies several strategic priorities, including the adoption of digital technologies, continuous menu innovation, recruitment of personnel with relevant skills, and the implementation of a market-oriented business model. These initiatives are expected to enhance operational efficiency, strengthen market responsiveness, and improve overall business performance. The study contributes to the literature on micro-enterprise development and digital entrepreneurship by providing practical insights into how small businesses can adapt to the demands of the digital era. However, as the findings are derived from a single case study, future research is encouraged to involve a broader range of respondents or conduct comparative analyses across similar enterprises to improve the generalizability of the results. Keywords: MSME; Business Innovation ; Digital Transformation
The influence of social media marketing and electronic word of mouth (e-WOM) on purchase intention through brand image as a mediating variable Fadhia Mey Aulia Qolbi; Dwi Cahyaningdyah
Journal of Management Small and Medium Enterprises (SMEs) Vol 19 No 2 (2026): JOURNAL OF MANAGEMENT Small and Medium Enterprises (SME's)
Publisher : Universitas Nusa Cendana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35508/jom.v19i2.26062

Abstract

This study investigates the mediating role of brand image in the relationships between social media marketing (SMM), electronic word of mouth (EWOM), and purchase intention among skincare consumers in Central Java. As digital platforms are increasingly influencing consumers to make decisions in the beauty industry, understanding the mechanisms through which online marketing activities influence purchase intention has become a critical area of research. Employing a quantitative research from 175 social media users, from questionnaire distributed online using a convenience sampling technique. The data analysis used was SEM with SmartPLS. It was found that SMM and BI exert significant positive effects on PI, indicating that engaging digital marketing activities and favorable brand perceptions play important roles in encouraging consumers’ willingness to purchase skincare products. In contrast, EWOM does not directly influence PI. However, both SMM and EWOM significantly contribute to the formation of BI. Furthermore, the mediation analysis demonstrates that BI fully mediates the relationship between EWOM and PI and partially mediates the relationship between SMM and PI. These results suggest that consumers’ responses to online information and marketing communications are largely shaped through the development of positive brand perceptions. The study contributes to the digital marketing and consumer behavior literature by highlighting the strategic importance of BI as a key mechanism through which social media engagement and online consumer communications translate into stronger PI in the skincare industry. Keywords: Purchase Intention; Social Media Marketing; Electronic Word of Mouth; Brand Image
The optimizing the use of Tiktok to increase sales of Medan Pancing Culinary MSMEs Mica Siar Meiriza; Raja Satrio Pandiangan; Sastra Sefina Sitanggang; Yohana Br Sinaga; Grace Anna Maria Sitanggang; Nazwa Arifa; Sabrina Theresia Sukma; Irvan Aldi Josua Marpaung; Robin Cornelius Siahaan; Robema Natalia Nainggolan; Karisa Kusumadewi Saputri; Marsha Astrid Exelsia Hutasoit; Nabila Hidayanti; Nielsen Samuel Panahatan Siagian; Al Ikhwan; Ramadhan Pulungan
Journal of Management Small and Medium Enterprises (SMEs) Vol 19 No 2 (2026): JOURNAL OF MANAGEMENT Small and Medium Enterprises (SME's)
Publisher : Universitas Nusa Cendana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35508/jom.v19i2.26110

Abstract

This study examines the utilization of TikTok as a digital marketing platform to enhance sales performance and brand awareness among culinary Micro, Small, and Medium Enterprises (MSMEs) in the Medan Pancing area. Employing a descriptive qualitative approach, data were collected through semi-structured interviews with culinary MSME owners to explore both the opportunities and challenges associated with TikTok adoption. The findings indicate that TikTok provides an effective and low-cost marketing channel through its algorithm-driven content distribution, interactive features, and broad audience reach. MSMEs that consistently produced creative and authentic content reported improved brand visibility and increased sales performance. However, limited digital literacy, low confidence in content creation, inadequate understanding of platform analytics, and rapidly evolving content trends remain major barriers to effective utilization. The study further identifies digital skills training, collaboration with local content creators, and the adoption of user-friendly content production tools as practical strategies to accelerate digital transformation among MSMEs. These findings highlight TikTok's strategic role in strengthening customer engagement and business competitiveness while contributing to the growing literature on digital marketing and MSME development in emerging economies. Future research is encouraged to employ quantitative or mixed-method approaches to examine the long-term impact of social media marketing on MSME performance across different business sectors. Keywords: TikTok Marketing; Culinary MSMEs; Digital Promotion; Sales Growth
The impact additional of employee income and work discipline on employee performance: An empirical study at the Gorontalo Regency Social Service Agency Sri Safrilla H Z Rivai; Heldy Vanni Alam; Melan Angriani Asnawi
Journal of Management Small and Medium Enterprises (SMEs) Vol 19 No 2 (2026): JOURNAL OF MANAGEMENT Small and Medium Enterprises (SME's)
Publisher : Universitas Nusa Cendana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35508/jom.v19i2.26134

Abstract

This study aims to analyze the effect of Additional Employee Income (TPP) and Work Discipline on Employee Performance at the Gorontalo Regency Social Service. The background of this study stems from the phenomenon of declining volume and quality of work output and low employee initiative over the past four years, indicating the need for an evaluation of factors influencing civil service performance. This study employs a quantitative method with an associative approach. The research population consisted of 30 employees, all of whom were sampled using a saturated sampling technique. Data were collected through questionnaires and documentation, then analyzed using validity and reliability tests, classical assumption tests, multiple linear regression analysis, partial t-tests, simultaneous F-tests, and the coefficient of determination (R²) with the assistance of SPSS version 20. The results reveal that Additional Employee Income has a positive and significant effect on Employee Performance. Similarly, Work Discipline also demonstrates a positive and significant effect on Employee Performance. Simultaneously, both variables significantly influence Employee Performance. The coefficient of determination indicates that 63.1% of the variation in Employee Performance can be explained by TPP and Work Discipline, while the remaining 36.9% is influenced by other factors outside the research model. These findings confirm that a balance between financial incentives and enforcement of work discipline is key to improving productivity, effectiveness, and the quality of public services at the Gorontalo District Social Service. Keywords: Work Discipline; Employee Performance; Additional Employee Income

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