Article in Press (Accepted)
1. Evaluation of the Nigerian Beverage Industry’s Total Quality Management
Oluranti A. Abiola, Ikechukwu E. Obi, Temitayo S. Ogedengbe, Adekola O. Oke
Abstract
This study examines the implementation and effectiveness of Total Quality Management (TQM) practices within Nigeria’s beverage industry, focusing on eight critical factors: management leadership, quality department, training, product/service design, supplier quality management, process management, quality data and reporting, and employee relations. Data were collected from 92 respondents across five leading beverage companies using a validated questionnaire based on Black and Porter’s (2007) TQM framework. Descriptive analysis using IBM SPSS Statistics Grad Pack revealed that the overall level of TQM practice in the industry is moderate. Strengths were identified in the visibility and coordination of the quality department, process automation, and top management’s commitment to training. However, significant gaps exist in supplier quality management, availability and utilization of quality data, and employee involvement in quality decisions. The findings indicate that while foundational TQM elements are in place, strategic areas critical for achieving comprehensive quality excellence remain underdeveloped. The study underscores the importance of closing performance gaps through better supplier integration, data-driven decision-making, and enhanced employee feedback mechanisms. This research contributes to the understanding of TQM implementation challenges in emerging markets and provides practical insights for improving quality performance in Nigeria’s beverage sector.
2. The Influence of Digital Marketing Strategy and Brand Image on Consumer Purchase Intention at Warehouse Coffee Container in Panam, Pekanbaru
Rahmad Akbar, Dzulhijjah Yetti, Nurkholis, Boris Kaido, Adi Febrianton
Abstract
This study investigates the influence of digital marketing strategy and brand image on consumer purchase intention at Warehouse Coffee Container in Panam, Pekanbaru, where competition among coffee shops continues to intensify. Digital marketing has become a crucial channel to reach consumers, while brand image strongly shapes consumer perceptions and purchase behavior. A quantitative explanatory design was applied, with data collected from 120 consumers selected through purposive sampling. Questionnaires were distributed to measure perceptions of digital marketing strategy, brand image, and purchase intention. Data analysis was conducted using SPSS, employing validity and reliability tests, classical assumption tests, and multiple linear regression to test the proposed hypotheses. The results demonstrate three major findings: digital marketing strategy has a positive and significant effect on consumer purchase intention, brand image also positively and significantly influences purchase intention, and digital marketing strategy significantly enhances brand image. Furthermore, the joint influence of digital marketing strategy and brand image was found to be significant in determining purchase intention. This study provides both theoretical and practical contributions. Theoretically, it extends evidence on the role of marketing strategies in shaping consumer behavior within the food and beverage industry. Practically, it emphasizes that effective digital marketing combined with a consistent brand image can strengthen competitiveness, attract more consumers, and increase purchase intention in the highly competitive coffee shop market
3. The Role of Brand Awareness in Mediating the Influence of Digital Marketing and Digital Content Quality on Increasing Sales of Culinary MSMEs (Case Study in Panam, Pekanbaru)
Dedi Kurnia, Rahmad Akbar, Dzulhijjah Yetti, Yedi Sispurwanto, Andri Nofiar. Am
Abstract
This study aims to analyze and understand the role of brand awareness as a mediator in the relationship between digital marketing strategies and digital content quality on the sales growth of culinary MSMEs in Panam, Pekanbaru. The research employs a quantitative approach using Path Analysis. Data were collected randomly from culinary MSMEs in Panam, Pekanbaru, over the period from 2020 to 2024. Data analysis techniques include descriptive analysis, normality test, multicollinearity test, autocorrelation test, and heteroskedasticity test. The findings of the study are as follows: 1) Digital marketing strategies have a positive and significant impact on brand awareness of culinary MSMEs. 2) Digital content quality has a positive and significant impact on brand awareness of culinary MSMEs. 3) Digital marketing strategies have a positive and significant impact on the sales growth of culinary MSMEs. 4) Digital content quality has a positive and significant impact on the sales growth of culinary MSMEs. 5) Brand awareness has a positive and significant impact on the sales growth of culinary MSMEs. 6) Digital marketing strategies significantly enhance sales growth through the mediation of brand awareness in culinary MSMEs. 7) Digital content quality significantly enhances sales growth through the mediation of brand awareness in culinary MSMEs.
4. The Effect of Influencer Marketing and Price on Generation Z’s Purchase Intention toward Trendy Food in Bangkinang City
Yedi Sispurwanto, Dzulhijjah Yetti, Dedi Kurnia, Muhammad Rukhshah, Antoni Pribadi
Abstract
This study aims to analyze the effect of influencer marketing and price on the purchase intention of trendy food among Generation Z in Bangkinang City, both partially and simultaneously. The rapid growth of social media has influenced consumer behavior, particularly among Generation Z, who are highly engaged in digital platforms and receptive to new trends. A quantitative method was employed using a structured questionnaire distributed to 98 respondents aged 15–26 years, selected through purposive sampling. Data were analyzed using multiple linear regression. The results indicate that influencer marketing has a positive and significant effect on purchase intention (t = 4.905; Sig. = 0.000; β = 0.417). Price also shows a positive and significant effect (t = 3.935; Sig. = 0.000; β = 0.362). Furthermore, the simultaneous test confirms that influencer marketing and price jointly have a significant influence on purchase intention (F-test; Sig. = 0.000). The model explains 49.5% of the variance in purchase intention (R² = 0.495), while the remaining 50.5% is explained by other factors not examined in this study. These findings highlight that both influencer endorsements and competitive pricing are critical in enhancing Generation Z’s purchase decisions. The study provides practical insights for culinary business owners and marketers to design effective promotional strategies by integrating influencer engagement with attractive pricing to maximize purchase intention.
5. Technology-Enhanced Vs. Traditional Approaches To Pediatric Nutrition Education: A Comparative Analysis
Yuni Nurwati
Abstract
The digital transformation in education has introduced innovative approaches to paediatric nutrition education, offering alternatives to traditional methods. This comparative analysis examined the effectiveness of technology-enhanced versus traditional approaches in improving nutritional knowledge and behaviour among Indonesian children and adolescents. The aimed of this review was to systematically compare the effectiveness of technology-enhanced and traditional approaches to paediatric nutrition education based on primary research studies conducted in Indonesia. This review analyzed ten primary research studies conducted in Indonesia between 2015-2025, examining various educational intervention including digital media (videos, mobile applications, social media), interactive games, and traditional methods (leaflets, face-to-face counselling) across different paediatric populations. Technology-enhanced interventions demonstrated superior effectiveness compared to traditional methods. Digital interventions showed knowledge improvement rates ranging from 19.5% to 73.3%, while traditional methods achieved 8.2% to 12.6% improvement. Video-based education proved most effective (mean improvement: 27.39 points), followed by mobile applications (68% to 87.3% correct response) and social media platforms. In conclusion, technology-enhanced approaches to paediatric nutrition education significantly outperformed traditional methods in improving nutritional knowledge and attitudes among Indonesian children and adolescents, with video-based interventions showing the highest efficacy.
6. The Influence of Lost and Found Unit Employee Performance in Handling Baggage at PT Gapura Angkasa on Passenger Satisfaction at Yogyakarta International Airport
Nanda Putri Setyawati, Hodi
Abstract
PT Gapura Angkasa Yogyakarta International Airport provides ground handling services, including baggage services. The Lost and Found Unit plays a crucial role in handling passenger complaints related to lost or damaged baggage. However, problems are still frequently encountered in handling these complaints, which impact passenger satisfaction. This is thought to be related to unprofessional employee performance, particularly in terms of friendliness, responsiveness, and communication skills. The lack of training and briefings also impacts the quality of service provided. This study aims to determine the effect of Lost and Found Unit employee performance on passenger satisfaction. The approach used was a quantitative survey method with 96 respondents. The analysis technique used was simple linear regression to determine the extent of employee performance's influence on passenger satisfaction. The results showed a significant effect between employee performance and passenger satisfaction, with a t-value of 9.739 and a significance level of 0.000. The beta coefficient of 0.709 indicates a strong and positive relationship, while the R² value of 0.502 indicates that 50.2% of the variation in passenger satisfaction is influenced by employee performance. These findings emphasize the importance of improving employee professionalism, skills, and friendliness in efforts to improve passenger satisfaction with baggage handling services at the airport.
7. Relationship between Occupational Safety and Health (K3) and Work Accidents in Fire and Rescue Officers in City Pekanbaru
Angun Suri, Nurvi Susanti
Abstract
Occupational Safety and Health (OSH) is essential for creating asafe,comfortable, andhealthy work environment. Its main goal is to prevent workplace accidents and occupational diseases that can endanger lives and reduce productivity. This study examines the relationship between OSH and workplace accidents among firefighters in Pekanbaru City from 2022 to 2024. Using an observational method with a quantitative analytic approach and a cross-sectional design, 163 respondents participated. Data analysis included univariate and bivariate techniques. The results show significant relationships between workplace accidents and OSH knowledge (p=0.014), OSH training (p=0.013), availability of Personal Protective Equipment (PPE) (p=0.002), and implementation of Standard Operating Procedures (SOPs) (p=0.011). However, work fatigue showed no significant effect (p=0.531). Based on these findings, it is recommended that institutions enhance OSH training, education, PPE provision, and consistent SOP enforcement to reduce workplace accidents and improve overall safety and health among firefighters.
8. Analysis of Bread Production Quality at SMEs Industry using Statistical Process Control (SPC)
Tessa Zulenia Fitri, Rama Dani Eka Putra, Nia Arfina Foci, Muhamad Yasin, Muhammad Arif Munanda
Abstract
XYZ Industry is a micro-enterprise engaged in bread production. However, defects such as burnt bread, irregular shapes, and inconsistent weights are still frequently found during production, which affects customer satisfaction and production efficiency. This study aims to analyze and optimize bread production quality using the Statistical Process Control (SPC) approach. The methodology includes data collection over 20 production days, analysis using Pareto diagrams, p control charts, and R charts, and cause and effect diagrams. The findings indicate an average defect rate of 4.79%, with burnt bread being the most prevalent defect (30%). The p control chart identified several days with assignable variation, while the and R charts revealed that the bread weight process was statistically in control. The main causes of defects were related to human factors, machine limitations, and the absence of standardized procedures. Recommendations include establishing standard operating procedures (SOPs), conducting operator training, and procuring supporting tools. The consistent application of SPC is expected to enhance both the quality and efficiency of production.
