2026Thesis or dissertation
- Leanaziha Syarfadilah Mahendrajaya, Gita Siswhara, Masroulina Sevtiani
Repository at Universitas Pendidikan Indonesia (Universitas Pendidikan Indonesia)
Tren konsumsi Matcha yang semakin meningkat dan menyebar luas di Indonesia mendorong pelaku usaha untuk menciptakan pengalaman konsumsi minuman Matcha yang authentic untuk meningkatkan kepuasan konsumen terhadap harapan dan ekspektasi terhadap produk Matcha yang ditawarkan serta niat konsumen untuk berkunjung kembali. Perceived authenticity atau perspektif keaslian konsumen terhadap produk mampu membentuk persepsi positif pelanggan terhadap kualitas keaslian Matcha yang ditawarkan. Penelitian ini menggunakan pendekatan kuantitatif dengan metode survei melalui penyebaran kuesioner kepada pelanggan Jun Matcha Club. Hasil penelitian menunjukkan bahwa perceived authenticity berpengaruh positif dan signifikan terhadap revisit intention. Selain itu, customer satisfaction juga berpengaruh positif serta signifikan terhadap revisit intention dan mampu memediasi pengaruh perceived authenticity untuk meningkatkan revisit intention. Hal ini menunjukkan bahwa semakin tinggi persepsi keaslian konsumen terhadap produk Matcha, maka tingkat kepuasan dan niat konsumen untuk kembali dan membeli produk juga akan meningkat. Penelitian ini diharapkan untuk memberikan kontribusi teoritis dalam pengembangan kajian perilaku konsumen pada industri Food and Beverage yang terus berkembang pesat khususnya terhadap trend Matcha, serta diharapkan untuk menjadi masukan bagi Jun Matcha Club dalam meningkatkan strategi pemasaran berbasis pengalaman authentic pelanggan. Kata Kunci: Perceived authenticity, customer satisfaction, revisit intention, Matcha, food and beverage The growing and widespread trend of matcha consumption in Indonesia has encouraged businesses to create an authentic matcha drinking experience to enhance consumer satisfaction regarding their hopes and expectations for the matcha…
Abstract text comes from PubMed, OpenAlex or Europe PMC and belongs to the authors and publisher.
Study type
Review
A narrative or scoping review of the literature.
Assigned automatically from the title, abstract and subject terms.
Topics
Matcha is a main subject here (named in the keywords).
- Leanaziha Syarfadilah Mahendrajaya, Gita Siswhara, Masroulina Sevtiani. (2026). PENGARUH PERCEIVED AUTHENTICITY TERHADAP REVISIT INTENTION MELALUI CUSTOMER SATISFACTION. Repository at Universitas Pendidikan Indonesia (Universitas Pendidikan Indonesia).
The importance of postprandial hyperglycemia in the treatment of diabetes has been recognized recently. Tea products, such as tea polyphenols (TP), epigallocatechin gallate (EGCG), matcha, and instant tea, were chosen as constituents of…
In vitro / cell studyMetabolism and weightAntioxidants and polyphenolsGut and microbiomeCited 76×Lately, matcha green tea has gained popularity as a beverage and food additive. It has proved to be effective in preventing obesity and related metabolic syndromes. However, the underlying mechanisms of its control effects against…
Animal studyMetabolism and weightInflammation and immunityAntioxidants and polyphenolsCited 48×For serving green tea, there are two prominent methods: steeping the leaf or the powdered leaf (matcha style) in hot water. The purpose of the present study was to reveal chemical and functional differences before and after the powdering…
In vitro / cell studyAntioxidants and polyphenolsProcessing, milling and qualityFood products and applicationsCited 47×The leaves of the Camellia sinensis plant are used to produce many different types of teas, and green tea is particularly noted for its health promoting properties which are attributed to high concentrations of phenolic compounds known as…
Observational (human)Antioxidants and polyphenolsL-theanine and caffeineProcessing, milling and qualityCited 46×