ANALISIS PERKEMBANGAN BISNIS RUMAH MAKAN PADANG ELOK BASAMO DENGAN MENGGUNAKAN APLIKASI PESAN ANTAR SECARA ONLINE

Authors

  • Dian Nur Ardila Program Studi Agribisnis, Fakultas Sains dan Teknologi, Universitas Muhadi Setiabudi, Brebes, Jawa Tengah.
  • Suci Nur Utami Program Studi Agribisnis, Fakultas Sains dan Teknologi, Universitas Muhadi Setiabudi, Brebes, Jawa Tengah
  • Khusnul Khotimah Program Studi Agribisnis, Fakultas Sains dan Teknologi, Universitas Muhadi Setiabudi, Brebes, Jawa Tengah

Keywords:

E-commerce, Attitude Factors, Subjective Norm Factors, Personal Control Factors, Online

Abstract

The current development of e-commerce in Indonesia cannot be separated from people's habits that demand practicality and speed. There has been a change in consumer behavior from usually buying food offline to now switching to buying food online using services in the marketplace. This has led to an increase in food delivery transactions. The purpose of this research is to determine the factors that influence consumer behavior in purchasing food using online delivery services. The sampling method used by the author is comfortable sampling, namely a sampling technique using free samples according to the author's wishes. The sample size is 100 respondents. The research results show that overall the factors have a significant influence and contribution simultaneously. And partially, the factor that has a significant influence is the personal control factor, while the attitude and subjective norm factors do not have a significant influence on online food purchasing decisions.

References

Alawi, A. R. (2022). Analisis Program Pemerintah Kota Surabaya Barbagi Makanan Gratis Kepada Masyarakat Perspektif Islam (Tinjauan Komunikasi Pemasaran). Jurnal STIKOM Semarang| Semai Komunikasi, 5(1), 35-42.

Arikunto, S. (2010). Metode peneltian. Jakarta: Rineka Cipta, 173.

Atiqah, F., & Puspawati, D. (2022). ANALISIS PENERAPAN SISTEM “MATO” PADA MANAJEMEN PENGGAJIAN KARYAWAN DI RESTORAN PADANG SEDERHANA DI KOTA YOGYAKARTA. Eqien-Jurnal Ekonomi dan Bisnis, 10(2), 470-480.

Az-zahra, H. N., Tantya, V. A., & Apsari, N. C. (2021). Layanan online food delivery dalam membantu meningkatkan penjualan pada usaha mikro. Jurnal Pengabdian dan Penelitian Kepada Masyarakat (JPPM), 2(2), 156-165.

Bannor, R. K., & Amponsah, J. (2023). The Emergence of Food Delivery in Africa: A Systematic Review. Sustainable Technology and Entrepreneurship, 100062.

Cahyani, Z., & Nurcahyo, R. (2020, April). Popularity Analysis of Mobile Food Ordering Apps In Indonesia. In 2020 IEEE 7th International Conference on Industrial Engineering and Applications (ICIEA) (pp. 1000-1004). IEEE.

Cheng, C. C., Chang, Y. Y., & Chen, C. T. (2021). Construction of a service quality scale for the online food delivery industry. International Journal of Hospitality Management, 95, 102938.

Dwiputra, G. A. (2017). Analisis Kelayakan Pengembangan Usaha Rumah Makan Krebo Jantan. Jurnal Sistem dan Manajemen Industri, 1(2), 85-90.

Elverda, E., Nahdah, T. A., & Hamali, S. (2023, August). Consumer Decision-Making Criteria for Online Food Delivery Platforms: A Case Study in Jabodetabek Indonesia. In 2023 International Conference on Information Management and Technology (ICIMTech) (pp. 305-309). IEEE.

Halim, F. S., Rahmawati, R., & Mardiah, S. (2022). Strategi Penjualan Makanan Melalui Media Digital: Gofood, Grabfood Dan Shopeefood. Devosi, 3(2), 40-48.

Ihsannudin, S., Nugraha, R. N., & Chotimah, T. H. (2022). Penerapan Bauran Pemasaran pada Teraskita Hotel Jakarta. Jurnal Ekonomi, Manajemen Pariwisata dan Perhotelan, 1(3), 314-322.

Kotler. P dan Amstrong. G. (2019). Prinsip-Prinsip Pemasran Jilid 1, Edisi 12. Erlangga, PT. Gelora Aksara Pratama.

Kurniawan, A. C., Rachmawati, N. L., Ayu, M. M., Ong, A. K. S., & Redi, A. A. N. P. (2024). Determinants of satisfaction and continuance intention towards online food delivery service users in Indonesia post the COVID-19 pandemic. Heliyon, 10(1).

Kurniawan, A. C., Rachmawati, N. L., Ayu, M. M., Ong, A. K. S., & Redi, A. A. N. P. (2024). Determinants of satisfaction and continuance intention towards online food delivery service users in Indonesia post the COVID-19 pandemic. Heliyon, 10(1).

Moleong, L. J. (2017). Metode penelitian kualitatif, Bandung: PT. Remaja Rosda Karya, 17.

Nurhayati, S., Nurbayani, S., & Dahliyana, A. (2021). Pengaruh fitur Go-Food pada aplikasi go-jek terhadap gaya hidup mahasiswa di era digital. Sosio Religi: Jurnal Kajian Pendidikan Umum, 19(1).

Pandhi, R. (2018). Analisis Faktor Yang Mempengaruhi Pengembangan Usaha Untuk Peningkatan Pendapatan Menurut Etika Bisnis Islam (Studi Kasus Pada Rumah Makan Bayu Berkah Bahari di Kota Depok). MALIA (TERAKREDITASI), 10(1), 15-30.

Pinem, R. J. (2019). The role of technology in increasing motivation of millennial women entrepreneurs starting a business in the digital era. International Journal of Entrepreneurship, 23(2), 1-7.

Prasetya, S. R., Rivai, R. A., Hutama, M. B. Y., Rama, D. A., & Agata, D. F. (2023). Pemanfaatan Online Food Delivery (Shopee Food Dan Gofood) Dalam Pemasaran Dan Penjualan Produk UMKM Di Gunung Anyar Tambak. Jurnal Pengabdian Bersama Masyarakat Indonesia, 1(3), 24-33.

Purnama, S., Bangun, C. S., Panjaitan, A. R. S., & Sampoerna, S. T. (2022). The Effect Of Digitalization On Culinary Msmes On Increasing Sales Turnover During Covid 19 Pandemic. Aptisi Transactions on Technopreneurship (ATT), 4(1), 58-67.

Rachmawati, M. (2009). Sukses bisnis rumah makan Padang. Niaga Swadaya.

Rahma, E. (2022). Strategi Pemasaran Produk Gadai Emas pada Bank Syariah Indonesia (Studi KCP Masamba) (Doctoral dissertation, Institut Agama Islam Negeri Palopo).

Rahmah, A. M. Z., & Sitorus, O. F. (2022, July). Efek penerapan online food delivery pada UMKM. In FORUM EKONOMI: Jurnal Ekonomi, Manajemen dan Akuntansi (Vol. 24, No. 3, pp. 657-663).

Salma, D. N., & Rachmawati, R. (2022). The role of online food delivery services in the competitiveness of the Yogyakarta culinary industry during the COVID- 19 pandemic. Indonesian Journal of Geography, 54(1), 147-153.

Satya, S., & Khornida, D. (2023). Perancangan Promosi Periklanan dan Penjualan Melalui Media Sosial pada COFFEED. Jurnal Pengabdian kepada Masyarakat Nusantara, 4(1), 2078-2084.

Shiratina, A., Indika, D. R., Komariyah, I., Kania, D., & Solihin, E. H. (2020). Pemasaran Online Melalui Penerapan Iklan Secara Digital. Jurnal Sains Manajemen, 2(1), 15-23.

Siregar, S. Y. (2024). Mangupa-upa Sebagai Sarana Untuk Membrikan Ungkapan Doa, Syukur, dan Harapan dalam Tradisi Masyarakat Batak Angkola di Kec. Padang Bolak. Kab. Padang Lawas Utara. Bersatu: Jurnal Pendidikan Bhinneka Tunggal Ika, 2(2), 74-88.

Sondakh, R. A., Erawan, E., & Wibowo, S. E. (2019). Pemanfaatan Media Sosial Instagram Pada Akun@ Geprekexpress Dalam Mempromosikan Restoran Geprek Express. llmu Komunikasi, 7(1), 279-292.

Sugiyono. 2013. Metode Penelitian Kuantitatif, Kualitatif, dan R&D. Bandung: Alafabeta.

Tyas, W. P., Damayanti, M., Hutama, J. K., & Saragih, D. D. (2019, November). The role of food delivery services by online motorcycle taxi on the development of culinary home-based enterprises. In IOP Conference Series: Earth and Environmental Science (Vol. 396, No. 1, p. 012010). IOP Publishing.

Downloads

Published

2025-09-14

Issue

Vol. 3 No. 7 (2025)

Section

Articles