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Peran Digital Customer Experience dan Customer Engagement terhadap Brand Loyalty pada Generasi Z
Heru Yulianto
Akuntansi Pajak dan Kebijakan Ekonomi Digital
Vol 2
, No 2
(2025)
This study aims to analyze the influence of Digital Customer Experience (DCE) and Customer Engagement (CE) on Brand Loyalty (BL) among Generation Z, a digital-native cohort that plays a strategic role in shaping market dynamics in the digital era. Using a quantitative explanatory research design, data were collected through a structured questionnaire employing a 5-point Likert scale, distributed to 100 purposively selected respondents aged 18–27 who actively interact with brands through digital...
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Pengembangan Desain dan Fungsi Kemasan untuk Criping Pisang “Bu Tini” sebagai Upaya Branding UMKM di Semarang
Heru Yulianto
Jurnal Pengabdian Sosial dan Kemanusiaan
Vol 2
, No 2
(2025)
The competitiveness of Micro, Small, and Medium Enterprises (MSMEs) in Indonesia often faces obstacles due to limited product packaging that fails to adequately reflect product quality, uniqueness, and brand identity. Packaging is not merely a protective container but also a strategic communication tool that influences consumer perceptions, shapes brand image, and supports market expansion. This community service program was carried out at the Banana Chips MSME “Bu Tini” in Semarang, which previ...
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Pelatihan Membuat Gula Aren Rasa Jahe Rempah Bagi Pelaku UMKM Gula Aren di Margosari Limbangan Kendal
Ninik Dwi Atmini
; Heru Yulianto
; Deddy Krisdiyanto
Jurnal Pengabdian dan Keberlanjutan Masyarakat
Vol 1
, No 3
(2024)
Margosari Village, Limbangan District, Regency has abundant natural potential, including sugar palm trees which are used to make palm sugar. Palm sugar producers are monitored by the local Village Government in the Margosari Village Palm Sugar Center. This quality and original production of palm sugar is not matched by an adequate selling price. This service activity which is packaged in the form of training is intended to provide education and training on processing palm sap and with a touch of...
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Peningkatan Administrasi Pembukuan Pada Bank Sampah “Sami Berkah” Kel. Meteseh, Kec. Tembalang , Semarang
Heru Yulianto
; Endang Dwi Wwhyuningsih
; Dimas Adi Wicaksono
; Aniqotunnafiah Aniqotunnafiah
; Mabrur Ismail
; Muhamad Indra Yudi Setiawan
Perigel: Jurnal Penyuluhan Masyarakat Indonesia
Vol 3
, No 1
(2024)
Bookkeeping administration is an important aspect in waste bank activities because it has the benefit of recording and carrying out complete and detailed reporting within a certain time period, so that there are no differences in calculations between customers and the Waste Bank management. The importance of bookkeeping administration in managing the Waste Bank (recording the entry and exit of each type of waste managed by the Waste Bank), can help optimize waste management and increase the effe...
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PENGARUH GAYA KEPEMIMPINAN DAN BUDAYA ORGANISASI TERHADAP KINERJA KARYAWAN DI PATRA SEMARANG HOTEL & CONVENTION
Mudrik Mudrik
; Andhi supriyadi
; Dyah Palupiningtyas
; Heru Yulianto
; Krisna Tri Argo
JURNAL ILMIAH EKONOMI DAN BISNIS
Vol 13
, No 2
(2020)
This research was conducted at Patra Semarang Hotel & Convention which aims to analyze and explain the influence of leadership style and organizational culture on employee performance, and to find out which variables are most influential on tourist satisfaction.This research uses quantitative methods with 55 respondents. The validity and reliability test techniques, multiple regression analysis, hypothesis testing through the f test, t test, coefficient of determination and beta coefficient....
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Kepuasan Wisatawan : Tinjauan Terhadap Atraksi, Aktivitas, Amenitas dan Aksesibilitas Di Taman Nusa Bali
Dyah Palupiningtyas
; Heru Yulianto
JURNAL ILMIAH EKONOMI DAN BISNIS
Vol 11
, No 2
(2018)
This study aims to analyze and explain the influence of Attractions, Activities, Amenities, and Accessibility (4A) on tourist satisfaction at Taman Nusa Bali which is experiencing unfavorable conditions including a decrease in the level of tourist visits every year, besides that there are several conditions of tourism components that need to be improved. The sample used in the study was 100 respondents. The research data was processed by quantitative statistical analysis using multiple regressio...
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