Jurnal Manajemen Kreatif dan Inovasi
Fokus Jurnal Manajemen Kreatif dan Inovasi berfokus pada publikasi karya ilmiah di bidang manajemen yang menekankan pada kreativitas, inovasi, dan kewirausahaan dalam konteks organisasi, bisnis, industri kreatif, dan sektor publik. Jurnal ini bertujuan mendorong pengembangan teori dan praktik manajemen yang adaptif, inovatif, dan berkelanjutan. Ruang Lingkup Ruang lingkup Jurnal Manajemen Kreatif dan Inovasi mencakup kajian dan penelitian terkait: Manajemen kreativitas, inovasi, dan kewirausahaan Strategi bisnis, kepemimpinan, dan pengembangan organisasi inovatif Manajemen sumber daya manusia, pemasaran, dan transformasi digital Ekonomi kreatif, UMKM, serta inovasi berbasis lokal dan sosial
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243 Documents
<![CDATA[Pengaruh Pengetahuan Dan Pengalaman Karyawan Terhadap Kualitas Produksi Ternak: Studi Di PT. Pelita Mulia Bersinar ]]>
<![CDATA[ Jurnal Manajemen Kreatif dan Inovasi Vol. 3 No. 1 (2025): Januari: Jurnal Manajemen Kreatif dan Inovasi ]]>
Publisher : <![CDATA[International Forum of Researchers and Lecturers ]]>
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DOI: 10.59581/jmki-widyakarya.v3i1.4604
<![CDATA[This study was conducted because the author saw the facts at PT Pelita Mulia Bersinar Each employee has different knowledge that is adjusted to their level of education, this is a determinant for the placement and success of the goals of the targets to be achieved by the company; The experience of employees certainly varies according to how long they have worked in the field which will indirectly form different thought patterns. In addition, it will also affect decision making to achieve the best quality of livestock production; The variety of employee socialization styles with partner farmers who have their own characteristics and different socialization models; and The achievement of livestock production quality in a company is fluctuating which is influenced by different employee competencies, in this case, influenced by different levels of employee knowledge and experience. The purpose of this study is to study, find out, and analyze the influence of employee knowledge on the quality of livestock production; the influence of experience on the quality of livestock production; and the influence of employee knowledge and experience on the quality of livestock production. While the method used in this study is an explanatory survey with a quantitative approach, while the technical data analysis, namely descriptive statistics Analysis and Inductive Statistics (Inferential) with correlation and multiple regression analysis tools. The results of the study and discussion show that employee knowledge has a positive effect on the quality of livestock production; experience has a positive effect on the quality of livestock production; and employee knowledge and experience have a positive effect on the quality of livestock production.]]>
<![CDATA[Analisis Kepercayaan Konsumen terhadap Roti Aoka di Pamarayan ]]>
<![CDATA[ Jurnal Manajemen Kreatif dan Inovasi Vol. 3 No. 1 (2025): Januari: Jurnal Manajemen Kreatif dan Inovasi ]]>
Publisher : <![CDATA[International Forum of Researchers and Lecturers ]]>
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DOI: 10.59581/jmki-widyakarya.v3i1.4606
<![CDATA[This study aims to analyze consumer trust levels toward Roti Aoka in the Pamarayan region. Roti Aoka, a flagship product of PT Indonesia Bakery Family, is widely known for its affordability (IDR 2,000–IDR 4,000) and good quality. Using a survey questionnaire method with purposive sampling, 100 respondents were selected based on their experience consuming Roti Aoka. The data shows that 97.2% of respondents are familiar with the product, while 98.1% have purchased it. The majority of respondents (81.1%) expressed satisfaction or high satisfaction with the product's quality, taste, and price. However, there is room for improvement, with 39.6% of respondents giving neutral responses regarding quality. This study highlights the importance of flavor innovation, ingredient education, and service enhancement to maintain consumer loyalty.]]>
<![CDATA[Analisis dan Pengembangan Sumber Daya Manusia di Perum Bulog Subdrive Surabaya Utara ]]>
<![CDATA[ Jurnal Manajemen Kreatif dan Inovasi Vol. 3 No. 1 (2025): Januari: Jurnal Manajemen Kreatif dan Inovasi ]]>
Publisher : <![CDATA[International Forum of Researchers and Lecturers ]]>
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DOI: 10.59581/jmki-widyakarya.v3i1.4609
<![CDATA[The development of human resources (HR) is crucial for achieving organizational goals, particularly in the competitive food sector. This research analyzes HR management at Perum Bulog Subdrive Surabaya Utara, identifying strengths and weaknesses through a qualitative approach. Interviews and documentation reveal strong workforce quality and structured training programs as key strengths. However, challenges such as low motivation, communication gaps, and resource limitations hinder effectiveness. Opportunities arise from technological advancements and increasing market demand, while threats include intense competition and economic uncertainty. The findings suggest practical recommendations for enhancing HR development strategies, emphasizing the need for improved internal communication, employee engagement, and leveraging technology in training to boost overall organizational performance]]>
<![CDATA[Implementasi Keselamatan, Kesehatan Kerja dan Lingkungan pada Proyek Pembangunan Convention Hall Kalianda ]]>
<![CDATA[ Jurnal Manajemen Kreatif dan Inovasi Vol. 3 No. 1 (2025): Januari: Jurnal Manajemen Kreatif dan Inovasi ]]>
Publisher : <![CDATA[International Forum of Researchers and Lecturers ]]>
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DOI: 10.59581/jmki-widyakarya.v3i1.4637
<![CDATA[Occupational Safety and Health is a field related to the health, safety, and welfare of people working in an institution or at a project site. PT Rindang Tigasatu Pratama is a company engaged in the construction services sector that has been established since 1980 in Kotabumi, North Lampung Regency. The Kalianda Convention Hall construction project is one of the projects carried out by PT Rindang Tigasatu Pratama as a contractor. The results of the observation showed that only 43% of the 44 workers always wore helmets. The use of safety vests was even lower, at 27%. As many as 68% of workers always wore boots. For gloves, only 30% of workers consistently used them. On the other hand, all workers showed a high awareness of the importance of ensuring safe working conditions to ensure safety and smooth work. These findings highlight the need for further efforts to increase awareness and comfort in the use of personal protective equipment among construction workers.]]>
<![CDATA[Pengaruh Kerjasama Tim Dan Beban Kerja Terhadap Kinerja Pegawai Dinas Perindustrian Dan Perdagangan Provinsi Banten ]]>
<![CDATA[ Jurnal Manajemen Kreatif dan Inovasi Vol. 3 No. 1 (2025): Januari: Jurnal Manajemen Kreatif dan Inovasi ]]>
Publisher : <![CDATA[International Forum of Researchers and Lecturers ]]>
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DOI: 10.59581/jmki-widyakarya.v3i1.4647
<![CDATA[This research aims to: find out how much teamwork influences employee performance; to find out how much workload affects employee performance; to find out how much influence teamwork and workload have on employee performance. This research is quantitative research and was conducted at the Banten Province Department of Industry and Trade with a total of 60 respondents using purposive sampling. This research data was taken using questionnaires, observations, interviews. The analysis technique used in testing the hypothesis is a simple and multiple linear regression analysis technique with the help of SPSS 21. From the results of this test it can be concluded that the teamwork variable (X1) has a significant positive effect on employee performance (Y); the workload variable (X2) has a positive but not significant effect on employee performance (Y); the teamwork variable (X1) workload (X2) has a significant positive effect on employee performance (Y).]]>
<![CDATA[Pengaruh Kualitas Produk, Kualitas Pelayanan dan Persepsi Harga terhadap Kepuasan Konsumen Pengguna TikTok Shop ]]>
<![CDATA[ Jurnal Manajemen Kreatif dan Inovasi Vol. 3 No. 1 (2025): Januari: Jurnal Manajemen Kreatif dan Inovasi ]]>
Publisher : <![CDATA[International Forum of Researchers and Lecturers ]]>
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DOI: 10.59581/jmki-widyakarya.v3i1.4649
<![CDATA[The purpose of this study is to analyze the influence of Product Quality, Service Quality, and Price Perception on Consumer Satisfaction on TikTok Shop users partially and simultaneously. Including quantitative studies, this study applies the Lameshow and purposive formulas to determine the sample, namely 100 respondents of students of the Faculty of Economics, University of 17 August 1945 Surabaya, TikTok Shop users in Surabaya. The results of the analysis using SPSS show that Product Quality, Service Quality, and Price Perception affect Consumer Satisfaction partially, positively and significantly. The three variables also affect Consumer Satisfaction positively, significantly and simultaneously.]]>
<![CDATA[Studi Kelayakan Bisnis Berdasarkan Aspek Teknis dan Operasional pada Mie Gacoan ]]>
<![CDATA[ Jurnal Manajemen Kreatif dan Inovasi Vol. 3 No. 1 (2025): Januari: Jurnal Manajemen Kreatif dan Inovasi ]]>
Publisher : <![CDATA[International Forum of Researchers and Lecturers ]]>
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DOI: 10.59581/jmki-widyakarya.v3i1.4655
<![CDATA[This discusses the business feasibility study of Mie Gacoan based on technical and operational aspects. Mie Gacoan, as one of the main players in the Indonesian culinary industry, faces the challenge of fierce competition. By offering innovations in products and services, as well as effective marketing strategies, Mie Gacoan has managed to attract the attention of customers. This study uses a qualitative approach to analyze various aspects, including planning, production control, and product design. The results of the study show that menu innovation and good customer service are the keys to Mie Gacoan's success in achieving sustainable growth.]]>
<![CDATA[Optimalisasi Pembuatan Arang Briket yang Berkualitas dengan Metode Multi Factor Evaluation Process (MFEP) ]]>
<![CDATA[ Jurnal Manajemen Kreatif dan Inovasi Vol. 3 No. 1 (2025): Januari: Jurnal Manajemen Kreatif dan Inovasi ]]>
Publisher : <![CDATA[International Forum of Researchers and Lecturers ]]>
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DOI: 10.59581/jmki-widyakarya.v3i1.4658
<![CDATA[This research optimises the production of quality charcoal briquettes using the Multi Factor Evaluation Process (MFEP) method to meet the need for sustainable alternative energy. The main raw material is coconut shells, which are cleaned, burned in iron drums, and sun-dried to produce quality charcoal. Quality evaluation was conducted on calorific value, moisture content, ash content, and compressive resistance. Findings showed significant improvement in the quality of briquetted charcoal after the application of MFEP, with higher calorific value, lower moisture and ash content, and better compressive resistance. This research supports energy efficiency, reduces emissions, and improves environmental sustainability and community welfare.]]>
<![CDATA[Optimalisasi Manajemen Perubahan dalam Mewujudkan Pembangunan Zona Integritas Menuju Wilayah Bebas Korupsi dan Wilayah Birokrasi Bersih dan Melayani : Studi pada Lapas Kelas IIB Ciamis ]]>
<![CDATA[ Jurnal Manajemen Kreatif dan Inovasi Vol. 2 No. 4 (2024): Oktober: Jurnal Manajemen Kreatif dan Inovasi ]]>
Publisher : <![CDATA[International Forum of Researchers and Lecturers ]]>
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DOI: 10.59581/jmki-widyakarya.v2i4.4668
<![CDATA[Failure in Realizing the Development of the Integrity Zone Towards WBK/WBBM is due to the failure to develop a systematic and consistent change in mindset and work culture. This failure is due to the failure to form an effective work mechanism, the failure to form a mindset of employees in public services, and leaders who have not optimally provided influence as role models. Releasable theories as stipulated in Permenpan RB Number 90 of 2021. The research method uses qualitative descriptive research methods. The results of the study (1) The involvement of all employees is very important because it shows commitment and responsibility in developing the Integrity Zone (2) The aspect of Change Management is collective work and high commitment from employees. (3) Optimization of Change Management includes developing changes in mindset and work culture, in the agenda of change, leadership as a role model has high optimism. (4) Controlling resistance to change requires strategic efforts in handling it.]]>
<![CDATA[Pemrograman Linear Menggunakan Metode Simpleks dalam Optimasi Maksimum pada Proses Produksi Kue Cubit Lumer ]]>
<![CDATA[ Jurnal Manajemen Kreatif dan Inovasi Vol. 3 No. 2 (2025): April: Jurnal Manajemen Kreatif dan Inovasi ]]>
Publisher : <![CDATA[International Forum of Researchers and Lecturers ]]>
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DOI: 10.59581/jmki-widyakarya.v3i1.4671
<![CDATA[Kue cubit lumer is a traditional snack that is increasingly popular in Indonesia, especially among children and teenagers. This cake has a soft texture with a melting center. This study aims to optimize the production of kue cubit lumer using linear programming method with simplex analysis through Microsoft Excel Solver to determine the optimal production quantity of three variants: original, cheese, and chocolate. The calculation results show that the production of 2 pcs of original cubit cake, 4 pcs of cheese, and 4 pcs of chocolate will generate maximum profit of Rp124,000 per day. The simplex method proved effective in solving production optimization problems by maximizing the use of raw materials and increasing profitability. This study provides guidance for businesses to manage production efficiently to meet market demand and significantly increase profits. This study proves that the simplex method is effective in solving production optimization problems to achieve maximum profit.]]>
