Hasil Pencarian  ::  Simpan CSV :: Kembali

"Penjualan makanan melalui online food delivery terus tumbuh secara signifikan seiring dengan perubahan pola konsumsi konsumen. Kebutuhan untuk membedakan layanan penjualan secara intuitif melalui berbagai isyarat stimulus telah menghasilkan brand experience yang beragam. Studi ini meneliti pengaruh visual element—fokus pada warna brand, deskripsi makanan, logo brand, dan gambar makanan sebagai stimulus visual brand—terhadap brand experience. Dengan pendekatan kuantitatif yang melibatkan 350 responden, studi ini menunjukkan bukti kuat tentang pengaruh stimulus element visuals yang secara positif meningkatkan sensory brand experience, affective, dan cognitive yang lebih baik. Secara khusus, sensory brand experience dan cognitive brand experience memiliki dampak yang lebih signifikan dalam mengembangkan brand knowledge, brand attachment, brand trust, dan repurchase intention. Hasil studi ini menyarankan kepada peritel makanan untuk lebih baik mengidentifikasi aspek-aspek penting dari elemen visual yang secara positif membentuk pengalaman brand secara kognitif, afektif, dan sensorik. Studi ini juga menyoroti pentingnya sensory brand experience dan cognitive brand experience dalam meningkatkan knowledge, attachment, trust, dan repurchase intention ketika memesan makanan melalui online food delivery. Food Retailer harus memprioritaskan elemen visual yang konsisten dan selaras dengan nilai-nilai brand dan konsumen jika mereka ingin berinvestasi secara efektif dalam strategi digital.

---

Online food delivery sales continue to grow significantly, driven by changes in consumers’ consumption patterns. The need to differentiate sales services intuitively through visual elements stimulates cues influencing consumers’ brand experiences. This study examines the effect of visual elements—focusing brand color, food descriptions, brand logos, and food images as visual stimuli—on brand experiences. Using a quantitative approach with 350 respondents, the findings reveal strong evidence of the growing influence of visual stimuli in creating enhanced sensory, affective, and cognitive experiences. Notably, sensory and cognitive experiences have a more significant impact on developing brand knowledge, brand attachment, brand trust, and repurchase intentions when ordering food and beverages via online food delivery apps. Brand knowledge and brand attachment fully mediate the impact of cognitive brand experience on brand trust. The Findings have interesting implications for food retailers who wish to address emerging shopping experiences and create differentiating brand identity while still maintaining trust to sustain their business. Food Retailers must prioritize consistent visual elements that align with the values of both the brand and consumers if they aim to invest in digital strategies effectively."

"Gojek dan Grab merupakan perusahaan online food delivery application dengan pangsa pasar terbesar di Indonesia. Dengan pelayanan mereka yang canggih dan kehadiran teknologi Artificial Intelligence (AI) yang revolusioner, keduanya telah berhasil mendominasi pangsa pasar terbesar di negara ini. Melalui penerapan AI, Gojek dan Grab mampu memberikan pengalaman pemesanan makanan online yang lebih nyaman dan efisien bagi pengguna mereka. Teknologi AI ini memungkinkan mereka untuk menyediakan rekomendasi makanan yang tepat, mempercepat proses pengiriman, serta meningkatkan kepuasan pelanggan secara keseluruhan. AI memiliki peranan yang sangat penting dalam menyediakan pengalaman konsumen yang lebih baik, yang dapat memperkuat hubungan antara konsumen dan merek serta menjadi diferensiasi merek tersebut. Dalam penelitian ini yang didasarkan pada model stimulus-organisme-respons, penelitian ini mengkaji pengaruh AI terhadap brand preference untuk layanan online food delivery di Indonesia. Metode Structural Equation Modeling Partial Least Square digunakan untuk menganalisis 320 responden yang diperoleh dari survei kuesioner. Hasil penelitian menunjukkan bahwa AI marketing efforts memiliki dampak yang signifikan terhadap brand experience, brand preference, dan repurchase intention. Secara khusus, personalization, information, dan accessibility dalam upaya pemasaran AI terbukti berpengaruh terhadap brand experience. Temuan ini akan membantu perusahaan aplikasi online food delivery dalam merancang kegiatan pemasaran AI dan merumuskan strategi pemasaran yang lebih baik.

---

Gojek and Grab are online food delivery application companies with the largest market share in Indonesia. With their sophisticated services and the presence of revolutionary Artificial Intelligence (AI) technology, both of them have succeeded in dominating the largest market share in this country. Through the implementation of AI, Gojek and Grab are able to provide a more convenient and efficient online food ordering experience for their users. This AI technology allows them to provide the right food recommendations, speed up the delivery process, and increase overall customer satisfaction. AI has a very important role in providing a better consumer experience, which can strengthen the relationship between consumers and brands and differentiate the brand. In this study, which is based on the stimulus-organism-response model, this study examines the effect of AI on brand preference for online food delivery services in Indonesia. The Structural Equation Modeling Partial Least Square method was used to analyze 320 respondents obtained from a questionnaire survey. The results of the study show that AI marketing efforts have a significant impact on brand experience, brand preference and repurchase intention. In particular, personalization, information, and accessibility in AI marketing efforts have proven to have an effect on brand experience. These findings will help online food delivery application companies design AI marketing activities and develop better marketing strategies."

"Pembelian makanan melalui online food delivery platform belakangan ini menjadi pilihan banyak masyarakat dan penggunannya diprediksi akan terus bertumbuh beberapa tahun ke depan. Pelayanan dari pengemudi online food delivery merupakan faktor penting untuk mencapai kepuasan dari pengguna layanan. Penelitian ini bertujuan untuk meneliti pengaruh dari Service Quality, Customer Perceived Value, dan Trust yang ada pada pengemudi online food delivery service terhadap Customer Satisfaction dengan Trust juga berfungsi sebagai variabel mediasi. Penelitian ini mengambil studi kasus pada pelayanan dari pengemudi ShopeeFood, yaitu salah satu platform online food delivery di Indonesia. Desain penelitian ini menggunakan single cross-sectional secara kuantitatif dan metode pengumpulan data dilakukan dengan menggunakan judgemental sampling. Terdapat sebanyak 287 data yang diperoleh dari pengguna ShopeeFood di area Jabodetabek dan dianalisis menggunakan metode Partial Least Square-Structural Equation Modelling (PLS-SEM). Hasil penelitian ini menemukan bahwa Service Quality memiliki pengaruh positif terhadap Customer Satisfaction apabila dimediasi oleh Trust. Selain itu Customer Perceived Value dan Trust juga ditemukan memiliki pengaruh positif terhadap Customer Satisfaction. Penelitian ini juga menemukan bahwa Trust merupakan variabel mediasi yang memiliki dua efek sekaligus yaitu full-mediation terhadap hubungan antara Service Quality dan Customer Satisfaction dan partial-mediation terhadap hubungan antara Customer Perceived Value dan Customer Satisfaction. Penelitian ini memberikan kontribusi berupa saran manajerial untuk meningkatkan pelayanan dari para pengemudi online food delivery.

---

The purchase of food through online food delivery platforms has recently become the main choice of many people and its use is predicted to continue to grow in the next few years. The service from the online food delivery personnel or driver is an important factor to achieve satisfaction from service users. This study aims to examine the effect of Service Quality, Customer Perceived Value, and Trust on online food delivery service drivers on Customer Satisfaction with Trust also functioning as a mediating variable. This research takes a case study on services from ShopeeFood drivers, which is one of the online food delivery platforms in Indonesia. The design of this study is a single cross-sectional with quantitative methods and data collection is done by judgmental sampling. There are 287 data obtained from ShopeeFood users in the Greater Jakarta area and analyzed using the Partial Least Square-Structural Equation Modeling (PLS-SEM) method. The results of this study found that Service Quality can only have a positive effect on Customer Satisfaction if it is intervened by Trust. In addition, Customer Perceived Value and Trust were also found to have a positive effect on Customer Satisfaction. This study also found that Trust can be a mediating variable by producing two types of effects at once, namely full-mediation and partial-mediation. This study contributes managerial advice to improve the services of online food delivery drivers."

"Penelitian ini dilatarbelakangi oleh pertumbuhan industri food and beverages (F&B) yang semakin positif dan persaingan bisnis yang semakin ketat. Hal ini menyebabkan perusahaan terdorong untuk mempertahankan dan mengembangkan usahanya. Cara yang dapat dilakukan adalah meningkatkan loyalitas merek. Loyalitas merek dapat ditimbulkan oleh beberapa hal yaitu pengalaman merek, kepribadian merek, kepercayaan merek, dan kepuasan merek. Tujuan dari penelitian ini adalah untuk menganalisis pengaruh langsung maupun tidak langsung antara pengalaman merek, kepribadian merek, dan kepercayaan merek terhadap loyalitas merek melalui kepuasan merek. Data primer diperoleh dengan menggunakan metode survei melalui kuesioner. Sampel dalam penelitian ini adalah mahasiswa dengan rentang usia 18-25 tahun yang berdomisili di Jabodetabek dan pernah membeli produk Mixue Ice Cream & Tea minimal dua kali pembelian dalam kurun waktu satu bulan. Data dianalisis dengan analisis regresi linier berganda, analisis jalur, dan uji sobel. Hasil penelitian menunjukkan bahwa pengalaman merek dan kepercayaan merek berpengaruh secara langsung terhadap kepuasan merek sedangkan kepribadian merek tidak berpengaruh secara langsung. Pengalaman merek, kepribadian merek, kepercayaan merek, dan kepuasan merek juga berpengaruh secara langsung terhadap loyalitas merek. Hasil uji sobel membuktikan bahwa kepuasan merek memediasi pengalaman merek dan kepercayaan merek terhadap loyalitas merek melalui kepuasan merek. Hal ini menunjukkan bahwa pengalaman merek dan kepercayaan merek berpengaruh secara tidak langsung terhadap loyalitas merek sedangkan kepribadian merek tidak memiliki pengaruh secara tidak langsung terhadap loyalitas merek.

---

This research is motivated by the increasingly positive growth of the food and beverages (F&B) industry and fierce business competition. This causes the company to be encouraged to maintain and develop its business. The way that can be done is to increase brand loyalty. Brand loyalty can be generated by several things, namely brand experience, brand personality, brand trust, and brand satisfaction. This study aimed to analyst the direct and indirect effects of brand experience, brand personality, and brand trust on brand loyalty through brand satisfaction. Primary data was obtained using a survey method through a questionnaire. The sample in this study were students aged 18–25 who lived in Jabodetabek and had purchased Mixue Ice Cream & Tea products at least twice within one month. Data were analyzed by multiple linear regression analysis, path analysis, and Sobel test. The results showed that brand experience and brand trust directly affect brand satisfaction, while brand personality has no direct effect. Brand experience, brand personality, brand trust, and brand satisfaction also have a direct effect on brand loyalty. The Sobel test results prove that brand satisfaction mediates brand experience and brand trust on brand loyalty through brand satisfaction. This shows that brand experience and brand trust indirectly affect brand loyalty, while brand personality has no indirect effect on brand loyalty."

"Penelitian ini bertujuan untuk mengkaji faktor-faktor yang mempengaruhi continuance intention penggunaan layanan aplikasi pengiriman makanan. Hipotesis penelitian ini menganalisis pengaruh perceived enjoyment, perceived usefulness, confirmation, system quality, information quality, service quality, terhadap satisfaction. Selain itu penelitian ini juga menganalisis pengaruh perceived usefulness, confirmation, system quality, information quality, service quality, satisfaction, perceived time saving, perceived promotion terhadap continuance intention dan dengan trust sebagai moderator memperkuat hubungan satisfaction dan continuance intention aplikasi pengiriman makanan. Metode penelitian yang digunakan adalah survei dengan pendekatan kuantitatif. Sebanyak 462 responden aplikasi pengiriman makanan diambil sebagai sampel melalui teknik non-probability sampling. Analisis data dilakukan menggunakan model Structural Equation Modeling (SEM), khususnya PLS-SEM. Hasil penelitian menunjukkan bahwa variabel perceived usefulness, system quality, information quality, service quality, perceived enjoyment, perceived promotion, perceived time saving, dan satisfaction memiliki pengaruh positif terhadap continuance intention. Dan variabel confirmation, perceived usefulness, perceived enjoyment, system quality, service quality, information quality memiliki pengaruh positif terhadap satisfaction. Selanjutnya, trust terbukti memperkuat hubungan antara satisfaction dan continuance intention. Penelitian ini memberikan kontribusi dalam pemahaman mendalam tentang dinamika yang mempengaruhi perilaku konsumen di era digital, terutama dalam penggunaan aplikasi pengiriman makanan. Implikasi praktis dari penelitian ini dapat membantu praktisi industri dan pembuat kebijakan dalam meningkatkan kualitas layanan dan merumuskan strategi promosi yang lebih efektif.

---

This study aims to examine the factors influencing the continuance intention to use food delivery service applications. The hypothesis evaluates the impact of perceived enjoyment, perceived usefulness, confirmation, system quality, information quality, service quality on satisfaction. Furthermore, this research also examines the influence of perceived usefulness, confirmation, system quality, information quality, service quality, satisfaction, perceived time saving, perceived promotion on continuance intention, with trust as a moderator strengthening the relationship between satisfaction and continuance intention in food delivery applications. The research method employed is a survey with a quantitative approach. A total of 462 respondents of food delivery apps were sampled using non-probability sampling techniques. Data analysis was conducted using the Structural Equation Modeling (SEM) method, specifically PLS-SEM. The results indicate that all variables, namely perceived usefulness, system quality, information quality, service quality, perceived enjoyment, perceived promotion, perceived time saving, and satisfaction, have a positive influence on the continuance intention. Additionally, the variables confirmation, perceived usefulness, perceived enjoyment, system quality, service quality, and information quality positively influence satisfaction.  Furthermore, trust was proven to strengthen the relationship between satisfaction and the intention to continue using the service. This research contributes to a deeper understanding of the dynamics influencing consumer behavior in the digital era, particularly in the use of food delivery applications. The practical implications of this study can assist industry practitioners and policymakers in enhancing service quality and formulating more effective promotional strategies."

"The Covid-19 pandemic forced the government to restrict residents from leaving the house. This makes residents in Indonesia and around the world use food delivery applications so they can still enjoy food from abroad. After the pandemic ended, FDA users were proven to persist and even increase, this could be influenced by several factors such as Functional Value, Emotional Value, Social Value, Epistemic Value and Conditional Value, the impact of which will be discussed on continued use in this research. This research uses the SEM-PLS method in the SmartPLS application to process data. The results of this research show that Social Value and Epistemic Value have a significant impact on continued usage intention, while Functional Value, Conditional Value and Emotional Value do not influence continued usage intention. Meanwhile, there is no significant difference between Functional, Conditional, Epistemic and Social Value on continued usage intention in Gen Y and Gen Z, only Emotional Value has a significant difference between Gen Y and Gen Z.

---

Pandemi Covid-19 memaksa pemerintah membatasi penduduknya untuk keluar rumah. Hal ini membuat para penduduk di Indonesia ataupun di dunia menggunakan food delivery application agar tetap bisa menikmati makanan dari luar. Setelah masa pandemi berakhir user FDA terbukti tetap bertahan bahkan bertambah, hal itu dapat dipengaruhi oleh beberapa faktor seperti Functional Value, Emotional Value, Social Value, Epistemic Value and Conditional Value yang akan dibahas dampaknya terhadap keberlanjutan pengunaan di penelitian ini. Penelitian ini menggunakan metode SEM-PLS pada aplikasi SmartPLS untuk mengolah data. Hasil penelitian ini menunjukan bahwa Social Value dan Epistemic Value memiliki dampak yang signifikan terhadap continued usage intention sedangkan Functional Value, Conditional Value dan Emotional Value tidak mempengaruhi continued usage intention. Sedangkan, tidak ada perbedaan signifikan antara Functional, Conditional, Epistemic dan Social Value terhadap continued usage intention pada Gen Y dan Gen Z, hanya Emotional Value yang memiliki perbedaan signifikan diantara Gen Y dan Gen Z."

"Penelitian ini bermaksud untuk menganalisis faktor yang mempengaruhi intensi pelanggan untuk terus menggunakan mobile online food delivery services di Indonesia, terutama jasa pengiriman makanan berbasis aplikasi dari pihak ketiga. Beberapa variabel bebas yang digunakan dalam penelitian ini adalah perceived usefulness, perceived ease of use, trust, price-saving benefit, time-saving benefit, dan food safety risk perception. Untuk variabel terikat yang digunakan adalah customer intention to continuously use mobile online food delivery services. Responden untuk penelitian ini berumur minimal 17 tahun dengan berbagai pekerjaan dan tingkatan pendidikan, tinggal di Indonesia dalam enam bulan terakhir, dan pernah menggunakan aplikasi mobile online food delivery services minimal sekali dalam satu bulan terakhir. Penelitian ini menggunakan kuesioner daring yang disebarkan melalui media sosial. Responden yang mengisi kuesioner berjumlah 255 orang, tetapi satu responden tidak sesuai dengan penelitian ini sehingga tersisa 254 responden yang datanya dapat digunakan. Data yang telah terkumpul kemudian diolah melalui IBM SPSS Statistics software. Hasil dari penelitian ini menunjukan bahwa time-saving benefit merupakan variabel bebas yang paling berpengaruh terhadap intensi pelanggan untuk terus menggunakan mobile online food delivery services di Indonesia, diikuti oleh perceived usefulness, dan perceived ease of use.

---

This research intends to analyze factors affecting customer intention to continuously use mobile online food delivery services in Indonesia, specifically third-party application-based delivery services. Several independent variables that are used in this research are perceived usefulness, perceived ease of use, trust, price-saving benefit, time-saving benefit, and food safety risk perception. For the dependent variable that is used is customer intention to continuously use mobile online food delivery services. The respondents of this research are those with minimum age of 17 years old from multiple occupation and educational level, reside in Indonesia for at least six months, and have been using the mobile online food delivery services at least once in the past month. This research uses online questionnaire that is distributed through social media. There are 255 respondents that filled out the questionnaire, but one respondent did not meet the research criteria so there are 254 respondents whose data can be used. The data that has been collected is then processed using the IBM SPSS Statistics software. The result from this research shows that time-saving benefit become the biggest factor that affect the customer intention to continuously use mobile online food delivery services in Indonesia, followed by perceived usefulness and perceived ease of use."

"Penelitian ini berfokus pada penggunaan model Stimulus Organism Response (SOR) untuk menganalisis pengaruh karakteristik platform terhadap loyalitas perilaku konsumen pada food delivery applications. Ekspektasi yang tinggi dari pengguna platform food delivery applications kepada pedagang makanan di platform tersebut tidak berbanding lurus dengan kemampuan literasi digital para pelaku usaha mikro di bidang kuliner selama proses migrasi dari convenience store ke platform digital. Penelitian sebelumnya terkait pengaruh karakteristik platform terhadap loyalitas pelanggan menggunakan model SOR dalam konteks platform yang berbeda, disisi lain penelitian terkait aplikasi food delivery applications pada penelitian sebelumnya didominasi oleh penggunaan kerangka teori yang berbeda. Penelitian ini menggunakan perspektif Stimulus-Organism-Response (SOR) pada food delivery applications (Platform to Consumer) dengan pengembangan variabel organism menggunakan mediasi perceived value dan customer satisfaction. Unit analisis penelitian ini adalah individu berusia 14–35 tahun yang pernah membeli produk kuliner UMKM skala mikro melalui food delivery applications dengan 276 responden dan pengolahan data menggunakan Structural Equation Modeling (SEM). Hasil menunjukkan bahwa system quality dan customization berpengaruh pada perceived value dan customer satisfaction. Perceived value dan customer satisfaction mempengaruhi loyalitas perilaku konsumen. Pedagang UMKM golongan usaha mikro perlu memperhatikan kualitas makanan dan menyesuaikan produknya dengan keinginan pelanggan pada food delivery applications.

---

This study focuses on using the Stimulus Organism Response (SOR) model to analyze the influence of platform characteristics on customer loyalty intention in food delivery applications. High expectations from food delivery application users to food merchants on the platform are not directly proportional to the digital literacy capabilities of micro business actors in the culinary field during the migration process from convenience stores to digital platforms. Previous studies related to the influence of platform characteristics on customer loyalty with the SOR model in the context of different platforms and studies related to food delivery applications in previous studies were dominated by the use of different theoretical frameworks. This research uses a Stimulus-Organism-Response (SOR) perspective on food delivery applications (Platform to Consumer) with the development of the organism variable using perceived value and satisfaction mediation. The unit analysis of this research is individuals aged 14–35 years who have purchased micro-scale SME culinary products through the food delivery applications with 276 respondents and data processing with Structural Equation Modeling (SEM). Results show that system quality and customization have an effect on perceived value and customer satisfaction. Perceived value and customer satisfaction affect customer loyalty intention. SME merchants need to pay attention for food quality and customize it to the customer's wishes on food delivery applications platform."

"Aplikasi pengiriman makanan online adalah salah satu sektor aplikasi seluler dengan pertumbuhan yang paling cepat. Selama pandemi, terdapat banyak layanan pengiriman makanan tradisional yang beralih ke platform daring, dan terdapat perusahaan baru yang memanfaatkan peluang ini untuk terlibat dalam operasi pengiriman makanan daring atau pindah ke platform digital. Penelitian ini bertujuan untuk menguji hubungan antara variabel yang mempengaruhi penggunaan aplikasi pengiriman makanan online dengan mengembangkan model konseptual berdasarkan model Unified Theory of Acceptance and Use of Technology (UTAUT2) dengan menambahkan kepuasan pelanggan dan advokasi sebagai variabel tambahan dalam analisis. Data dikumpulkan dari 366 responden dengan menggunakan survei online dan dianalisis menggunakan PLS-SEM. 9 hipotesis dikembangkan, dimana delapan di antaranya diterima, dan satu ditolak. Temuan ini dapat digunakan untuk membantu perusahaan pengiriman makanan online untuk memahami faktor yang mungkin dapat memengaruhi niat pelanggan untuk terus menggunakan aplikasi pengiriman makanan dan hal ini dapat berimplikasi pada desain dan pemasaran layanan ini di pasar Indonesia.

---

Online food delivery applications are one of the fastest growing mobile applications sectors. During the pandemic, many traditional food delivery services have moved to online platforms, and there are new companies taking advantage of this opportunity to engage in online food delivery operations or move to digital platforms. This study aim to examine the relationships between variable that influences the usage of online food delivery applications by developing a conceptual model based on the Unified Theory of Acceptance and Use of Technology (UTAUT2) model with customer satisfaction and advocacy as an additional variable in our analysis. Data were collected from 366 respondents using an online survey and analyzed using PLS-SEM. 9 hypotheses were developed, of which eight were accepted, and one were rejected. Our findings can be used to help online food delivery companies to understand the factor that might influence the continuance intention of customer to the food delivery app and it will have implication for the design and marketing of these services in the Indonesian market."

"Fenomena pemesanan makanan online di Indonesia telah meningkat dikarenakan pandemi COVID-19 yang menimbulkan risiko tertular antara masyarakat, serta risiko sanski dari pemerintah jika melanggar protokol kesehatan yang ditetapkan dengan mengunjungi restoran. Namun dari sisi konsumen, terdapat pertimbangan dan persepsi risiko dalam menggunakan aplikasi makanan online selama pandemi, serta pertimbangan risiko tertular dari virus COVID- 19 yang dapat mempengaruhi sikap dan perilaku konsumen untuk melakukan pemesanan makanan online. Penelitian dilakukan dengan metode purposive sampling dengan jumlah responden 306 individu yang pernah melakukan pemesanan makanan online melalui aplikasi online serta dianalisis menggunakan Partial Least Square - Structural Equation Modeling (PLS - SEM). Hasil penelitian ini menunjukan bahwa hubungan langsung convenience risk dan attitude, hubungan COVID-19 risk severity terhadap attitude, serta attitude dan online food delivery behavior menunjukkan hasil yang signifikan.

---

The COVID-19 pandemic has shifted consumer behavior to utilize online food delivery services to a greater extent from dine-in restaurants particularly due to the risks of being exposed to the COVID-19 virus and risks of punishments from the government for breaching health protocols by visiting restaurants. However, from the consumer side, consumers face multiple risks when associating themselves with online food delivery services applications – which, added with consumers’ perceived risk towards the COVID-19 virus, influences consumers’ attitudes and behaviours towards online food delivery services. This research study was conducted using purposive sampling with 306 total respondents collected, and analyzed using Partial Least Square - Structural Equation Modeling (PLS - SEM). The results of this research study found that relationships between convenience risk towards attitude, risk severity towards attitude, and attitude towards online food delivery behaviour had significant relationships."