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AGUNG ZULFIKRI
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INDONESIA
Jurnal Multidisiplin West Science
Published by Westscience Press
ISSN : 2986139X     EISSN : 2964206X     DOI : https://doi.org/10.58812/jmws
Core Subject : Economy,
Economics, Econometrics & Finance
Jurnal yang menerbitkan artikel penelitian yang mencangkup multidisiplin, yang meliputi : Humaniora dan ilmu sosial, Ekonomi Bisnis , Koperasi & Perbankan, Ekonomi Syariah, Ekonomi Pembangunan, Pengembangan SDM, Perpajakan dan Asuransi Niaga. Jurnal ini diterbitkan oleh West Science Press.
Arjuna Subject : Bisnis, Menejemen, dan Akutansi (semua kategori) - Bisnis, Menejemen, dan Akutansi (Lain-Lain)
Articles 840 Documents
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Analisis tentang Efek Manajemen Risiko, Struktur Modal, dan Inovasi Produk terhadap Profitabilitas di Industri Manufaktur Jawa Barat Loso Judijanto; Eko Sudarmanto; Agung Zulfikri
Jurnal Multidisiplin West Science Vol 3 No 06 (2024): Jurnal Multidisiplin West Science
Publisher : Westscience Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58812/jmws.v3i06.1322

Abstract

Penelitian ini menguji interaksi antara praktik manajemen risiko, keputusan struktur modal, strategi inovasi produk, dan profitabilitas di industri manufaktur Jawa Barat, Indonesia. industri manufaktur di Jawa Barat, Indonesia. Menggunakan metode kuantitatif, data dikumpulkan dari sampel 150 perusahaan manufaktur, dan pendekatan Structural Structural Equation Modeling (SEM) digunakan untuk menganalisis hubungan di antara variabel-variabel tersebut. Temuan menunjukkan adanya hubungan positif yang signifikan positif yang signifikan antara manajemen risiko, inovasi produk, struktur modal, dan profitabilitas. Secara khusus, praktik manajemen risiko yang efektif, inovasi inovatif, strategi produk, dan struktur modal yang dioptimalkan terbukti secara signifikan meningkatkan profitabilitas perusahaan. Hasil ini menggarisbawahi pentingnya manajemen strategis risiko, keuangan, dan inovasi yang terintegrasi untuk mencapai keunggulan kompetitif dan kinerja keuangan di sektor manufaktur. Studi ini berkontribusi pada pemahaman teoritis dan praktis implikasi bagi para manajer dan pembuat kebijakan yang ingin meningkatkan kinerja perusahaan dalam lingkungan industri yang dinamis.
Pengaruh Implementasi IoT, Sistem Manajemen Aset, dan Analisis Data terhadap Efisiensi Operasional pada Perusahaan Start-up di Jakarta Agi Nanjar; Said Hamzali; Hanifah Nurul Muthmainah; Mislan Sihite; Eko Sudarmanto
Jurnal Multidisiplin West Science Vol 3 No 06 (2024): Jurnal Multidisiplin West Science
Publisher : Westscience Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58812/jmws.v3i06.1345

Abstract

Penelitian ini menyelidiki dampak dari implementasi IoT, sistem manajemen aset, dan analitik data terhadap efisiensi operasional dalam perusahaan start-up di Jakarta. Dengan menggunakan Structural Equation Modeling (SEM-PLS), penelitian ini meneliti bagaimana praktik teknologi dan manajerial ini mempengaruhi kinerja bisnis. Temuan menunjukkan hubungan positif yang signifikan antara implementasi IoT, sistem manajemen aset, analisis data, dan efisiensi operasional. Validasi model pengukuran menegaskan keandalan dan validitas konstruk. Implikasi praktis menyoroti pentingnya integrasi teknologi secara strategis untuk mengoptimalkan operasi dan mendapatkan keunggulan kompetitif dalam ekosistem start-up.
Exploration of Black Swan Dumpling, A High-Quality Culinary Julio Marvel Giri; I Putu Aditya Widyanata; I Putu Ari Wijaya; I Putu Arya Agastya; I Putu Arya Dharma Putra Pradyasta; I Putu Dharma Arya Pratama; Ni Desak Made Santi Diwyarthi
Jurnal Multidisiplin West Science Vol 3 No 07 (2024): Jurnal Multidisiplin West Science
Publisher : Westscience Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58812/jmws.v3i07.1398

Abstract

This study is a descriptive research with a phenomenological approach, conducting qualitative research methods about black swan dumpling. Qualitative research methods aim to understand phenomena deeply from the subjects' perspective. Common methods include depth interviews, participant observation, and literature review. Depth interviews involve in-depth discussions with respondents to understand their views comprehensively. Participant observation entails direct involvement in a situation to grasp its dynamics. Literature review analyzes relevant sources to understand existing knowledge of black swan dumpling, as well as the barriers and opportunities for its development. The results reveal that black swan dumpling has the authenticity and uniqueness from its specific ingredients, preparation techniques, cultural significance, and adaptability to global markets. The dumplings require specific skills and traditions, using quality ingredients like swan meat. The cultural significance, makes dumpling as symbolic of celebrations and gatherings. The diverse fillings, cooking methods, and fusion possibilities, make black swan dumplings versatile and appealing in a global culinary landscape.
An Exploration Research about Sourdough Bread as Delight Culinary Odelia Valda Ichwan; Priscilla Patricia Budi Darma; Ni Wayan Ari Astiti Putri; Ni Putu Putri Padma Wulandari; Irfan Maulana; Johnatan Christian Emmanuel; Ni Desak Made Santi Diwyarthi
Jurnal Multidisiplin West Science Vol 3 No 07 (2024): Jurnal Multidisiplin West Science
Publisher : Westscience Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58812/jmws.v3i07.1399

Abstract

The objective of this study is to investigate Sourdough bread. Employing a qualitative methodology with descriptive research. The research conducted depth-interview with three senior lecturers from Politeknik Pariwisata Bali, participant observation, and literature study regarding Sourdough bread. The analysis conducted utilizes the data triangulation that uses multiple data sources, data collection techniques, or theories to validate and strengthen research findings. Sourdough bread possesses several distinctive qualities that make it a favorite among many people. These include its complex flavor and aroma, unique texture, natural preparation process, health benefits, rich history and tradition, personal and artistic elements, and long shelf life. Research on sourdough bread is essential for understanding consumer preferences, driving innovation, and adapting to market demands.
The Analysis of Croissants, Lovely Bread from Lovely Heart Students at Politeknik Pariwisata Bali Ni Made Yuna Sugiantari; Ni Luh Putu Dela Pramesti Putri; Ni Made Dinda Amara Laksmi; Ni Made Sherly Antari Putri; Ni Putu Ayu Gita Sintya Dewi; I Putu Dipta Surya Surya Advika; Ni Desak Made Santi Diwyarthi
Jurnal Multidisiplin West Science Vol 3 No 07 (2024): Jurnal Multidisiplin West Science
Publisher : Westscience Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58812/jmws.v3i07.1400

Abstract

This research aims to study the experience of making croissant pastries. It is a qualitative study with a phenomenological approach. Qualitative research methods are geared towards gaining a profound understanding of phenomena from the viewpoint of the subjects involved. These methods, such as depth interviews, participant observation, and literature review, are commonly used. Depth interviews delve into comprehensive discussions with respondents to grasp their perspectives thoroughly, while participant observation involves direct engagement to comprehend the dynamics of a situation. Meanwhile, literature review examines pertinent sources to grasp the existing knowledge regarding croissants, alongside the obstacles and prospects for their advancement. In summary, croissants are cherished for their delectable taste, adaptability, and appeal to younger consumers. Their adherence to traditional production techniques, French heritage, and strict quality control measures underscore their authenticity and widespread adoration. With their capacity to cater to varied preferences and visually striking appearance, croissants remain a beloved pastry enjoyed and crafted by many.
The Analysis of Fruit Carving, an Art Qualified Culinary by The Student of Culinary Art Study Program I Putu Raka Kamista Putra; I Wayan Witranatha; Kadek Rivaldo Grey; I Wayan Reyvas Octa Pramesta; I Putu Sila Smara Lingga Buana; Ni Desak Made Santi Diwyarthi; Prastha Adyatma
Jurnal Multidisiplin West Science Vol 3 No 07 (2024): Jurnal Multidisiplin West Science
Publisher : Westscience Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58812/jmws.v3i07.1401

Abstract

This research is a qualitative research aim to analysis fruit carving, with participant observation and literature study. The research method was participant observation means researchers immerse themselves in the natural environment or social setting of the participants to do, observe and document behaviors, interactions, and cultural practices. The exploration of fruit carving through participatory observation in qualitative research unveils a unique blend of artistic expression, cultural tradition, health awareness, sustainability, and educational significance. This amalgamation renders fruit carving a multifaceted and enriching area of study, offering novel insights into its diverse dimensions. This approach is particularly useful for studying social dynamics and cultural phenomena. The result was fruit carving's uniques lie in its strength, such as widespread popularity, art and cultural heritage. Fruit carving weaknesses include price instability and dependency on high-quality fruit carving. Opportunities for business growth include creating variations and marketing to culinary tourists, while threats include intense competition and uncertainty in raw material supply. Overall, leveraging its strengths while addressing weaknesses and seizing opportunities will be crucial for the success of fruit carving existence in the future.
Do The Exploration Brioche, Savory Normandy Bread, Effective in Developing Appropriate Production and Marketing Strategies? Ni Wayan Diah Satya Upayanti; I Nyoman Triana Putra; I Putu Adi Suantara; Ida Bagus Ade Pradnyana; Kadek Rian Permana; Ni Desak Made Santi Diwyarthi; Prastha Adyatma
Jurnal Multidisiplin West Science Vol 3 No 07 (2024): Jurnal Multidisiplin West Science
Publisher : Westscience Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58812/jmws.v3i07.1402

Abstract

This study conducts an in-depth exploration of brioche bread using qualitative research. A phenomenological approach with a research methodology based on depth interview and participant observation to reac the accurate data. The research findings reveal that Brioche bread's strengths lie in its delicious texture and taste, variety, and global marketing, while weaknesses include its relatively high price, limited shelf life, and unsuitability for daily needs. Opportunities for brioche bread include increasing nutritional awareness, new market expansion, and product innovation, while threats stem from intense competition, changing consumer preferences, and health regulations.
Unveiling Excellence in Service: from Exceptional Staff to Exceptional Guest I Gusti Bagus Raditya Prayogi; I Komang Yogi Artana; I Made Chandra Gunawan; I Made Erik Widnyana; I Made Joviantha Adisurya; I Made Yudista Ananda Suaja
Jurnal Multidisiplin West Science Vol 3 No 07 (2024): Jurnal Multidisiplin West Science
Publisher : Westscience Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58812/jmws.v3i07.1403

Abstract

This research aim at exploring excellence service in hospitality industry. The research method was deep interview with the management of AH hotel and resort. The focus was unveiling service excellence on the pivotal role of exceptional staff in catering to the needs of exceptional guests. Drawing upon literature on service excellence, staff engagement, and guest satisfaction, the abstract highlights the importance of personalized experiences and genuine dedication in surpassing guests' expectations. The result were through a commitment to understanding guests' preferences and fostering a culture of excellence among staff, hotels can elevate the guest experience and cultivate long-term loyalty. The uniqueness of excellence service at the accounting department lies in its precision, efficiency, personalized financial solutions, proactive management, and transparent communication, all of which contribute to a seamless guest experience and the hotel's success. The symbiotic relationship between excellence staff and excellence guests in the pursuit of service excellence. Hotel management is advised to constantly remind employees about the importance of maintaining service quality to avoid complaints from management, colleagues, and hotel guests.
Unveiling Sushi, a High-Quality Unique and Aesthetic Culinary Ni Desak Made Santi Diwyarthi
Jurnal Multidisiplin West Science Vol 3 No 07 (2024): Jurnal Multidisiplin West Science
Publisher : Westscience Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58812/jmws.v3i07.1404

Abstract

This research is a qualitative study on sushi dishes, using a phenomenological approach based on experiences in sushi preparation, deep interview, and literature study. To reduce subjective bias in qualitative research, data triangulation method based on Moleong's theory is employed. The research findings indicate that sushi faces constraints in terms of shortages and obstacles to global development. Sushi has the strength and the weaknesses’ aspect. Sushi has the opportunity for maximum growth by implementing innovative technologies. The unique and aesthetic aspects of sushi include the variety of ingredients, the preparation in rice, the presentation, the serving style, the cultural significance the seasonal variation, the skill and technique, the umami flavour, customization, and eating experience.
Exploration of Guest Preferences toward Quality of Hotel Staff Service Ayu Irmma Trisania Pramesti; Anak Agung Ayu Sri Maharani; Adinda Prasetya Yulianti; Ai Rainaya Cahyani; Annisa Larasati Anggreni; Ayu Ulan Permatasari; Ni Desak Made Santi Diwyarthi
Jurnal Multidisiplin West Science Vol 3 No 07 (2024): Jurnal Multidisiplin West Science
Publisher : Westscience Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58812/jmws.v3i07.1405

Abstract

This study explores guests' preferences regarding the quality of service provided by hotel employees, particularly those in the accounting department of SI Hotel in Denpasar. The research was conducted using a qualitative method, involving in-depth interviews with five individuals who visited SI Hotel. The results were deterioration in service standards among staff working in the accounting division of hospitality businesses comprises an incapacity to address customer grievances, tardiness in completing tasks, inaccuracies in calculations or reporting, negligence towards protocols, inconsistent attendance, and resistance to adaptation to change. To enhance service excellence within the accounting department of SI Hotel, management should consider implementing measures such as training sessions, constructive feedback mechanisms, fostering employee engagement, offering incentives, and promoting work-life balance initiatives.

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