This study investigated the influence of Dynamic Capabilities (DC) and Digital Transformation (DT) on Business Resilience During the COVID-19 Pandemic. Using cross-sectional data from 388 micro, small, and medium enterprises (MSMEs) of beekeeping in Indonesia. Furthermore, the data were analyzed by Structural Equation Model (SEM) analysis and executed by SmartPLS 3.0 software. The main results of this study indicate that DC plays an important role in improving MSMEs’ DT. However, the essential role of DT on firm resilience only happened for micro, small, and medium firms of family businesses. However, DT has an insignificant effect on firm resilience in small nonfamily businesses. Yet, the effect of DC on firm resilience is mediated by DT. Nevertheless, our empirical findings indicate heterogeneous effects among micro, small, and medium firms. Based on the study’s findings, we suggested that the policy implication in developing beekeeping firms should be more specific based on the firm scale. The results of this study can be generalized to the national level to inform decision-making regarding the intangible assets of MSME livestock products in developing countries. The findings are also relevant to other livestock products, which tend to be dynamic during a crisis.

The aim of this study is to investigate factors affecting customer behaviours towards purchasing decisions of honey. A questionnaire was used to collect data; the data were analysed with a quantitative research method. Structural Equation Modelling is used to analyse the data, assess the network of structural relationships, and analyse the relationship between each factor in this research using the Partial Least Square method. Based on this relationship, the factors affecting customer purchasing decisions are analysed. The respondents are 400 customers spread all over Indonesia. The result shows that product quality and promotion significantly affect consumer purchasing decisions for honey. Consumers who repeat purchases are loyal consumers of a product. Therefore, to maintain consumer loyalty and to encourage them to continue purchasing honey products, Kembang Joyo Sriwijaya should maintain the quality of its products and carry out promotions as often as possible. The purchase decision can also affect the loyalty of consumers.

The partnership system is standard broiler cooperation in Indonesia. This system influenced agribusiness performance. Hence, the current study aimed to analyze the broiler agribusiness system in Kediri Regency, Indonesia, addressing three main areas, including partnership patterns, production performance, and financial performance. In this study, data was gathered from participants using a cross-sectional survey approach, capturing information from individuals at a specific moment in time. The research was performed from July to September 2022, utilizing both primary and secondary data. Primary data was obtained through direct observations and interviews with relevant stakeholders, while secondary data was sourced from various databases, such as the Indonesian Statistical Bureau and the Agriculture Ministry of Indonesia. Both types of data were subjected to quantitative descriptive analysis. The results indicated that the broiler partnership pattern consisted of three subsystems, including the chicken production facility providers (day-old chicks, feed, and medicines), the farming unit responsible for production process management (housing, feeding, drinking, and biosecurity), and the marketing subsystem focusing on chicken prices). The farmers in the farming unit showed effective production performance with a feed conversion ratio of 1.69, an index performance of 307, and an average body weight of 2.03 kg/head. Moreover, the farmers demonstrated a profitable financial performance with the revenue-cost ratio exceeding 1, reaching 1.07.

Jakarta Cempaka Putih Islamic Hospital (RSI) experienced a decline in performance. Judging from the 2013 Bed Occupancy Rate (BOR) of 70.59%, it then dropped to 44.12% in 2016. Efforts to improve employee performance by coaching have been carried out, but not comprehensively in each Hospital unit. The study aims to look at the role of leadership coaching with a dynamic system model on employee performance at the Jakarta Cempaka Putih Hospital. Besides that, it is also to find out the role of inspirators, facilitators, motivators, as well as the pattern of system behavior characteristics between the role of leadership coaching on employee performance. Analytical research using quantitative methods with explanatory research design. The research sample was 86 taken by accidental sampling technique from the population of inpatient staff and medical support in May 2018. Data processing techniques were carried out in stages including univariate analysis, bivariate Chi-Square, multivariate logistic regression, and dynamic system models of causal loop diagrams formulated to the flow diagram. The instrument used in the form of a questionnaire. In general, the test results showed the influence of the role of leadership coaching on employee performance. Specifically, it shows the influence of the role of leadership coaching as an inspiration, facilitator, and motivator on employee performance. Then the pattern of system behavior characteristics for the next 10 years is in the form of exponential growth and in the next 20 years in the form of S-Shaped growth. Likewise, the behavior pattern of the coaching leadership system role for the next 10 years in the form of exponential growth. The leadership coaching role was found to have an effect on improving employee performance.

The increasing demand for halal-certified food has intensified the need for micro, small, and medium enterprises (MSMEs) to adopt performance frameworks that capture both operational efficiency and halal compliance. Although previous studies have applied Balanced Scorecard (BSC) to evaluate supply chain (SC) performance, the incorporation of halal compliance into this framework has not been examined, especially in the context of MSMEs. In this study, we developed and tested a BSC-based framework that embeds halal principles to assess SC performance. The research involved 130 MSMEs and 130 consumers engaged in the fried chicken sector in Indonesia. An exploratory mixed-methods design was applied, combining qualitative interviews with quantitative analysis using Confirmatory Factor Analysis (CFA) and Structural Equation Modeling (SEM). The findings revealed customer perspective (CP) as the strongest driver in SC performance (β = 0.496, p < 0.001), whereas financial, business process, and growth perspectives demonstrated comparatively weaker or statistically insignificant effects. Furthermore, the findings underscore that consumer trust and halal adherence represent strategic assets for MSMEs, enabling stronger competitiveness and sustainable operations. By incorporating halal compliance with performance measurement theory, this study provides novel insights and practical guidelines for MSMEs and policymakers to strengthen halal food supply chains in emerging markets.

This study analyzes the added value of processing fresh beef into beef jerky, shredded beef, and se'i (smoked beef) products in Kefamenanu. The research was conducted in February and March 2021. The research method used was the survey method. Data was collected from cattle slaughterers (butchers) in abattoirs (n = 7), meat retailers (n = 13), and MSMEs in the meat processing industry (n = 15) and consumers (n = 90). The sample was selected through a purposive sampling method, with the criteria for selecting a sample of MSMEs in the processing industry as follows: 1) entrepreneurs have beef jerky, shredded beef, and se'i (smoked beef); 2) entrepreneurs who have sold their products in the past year and their three products are circulating in the market; 3) entrepreneurs produce these three products sustainably. The data was analyzed using descriptive statistics, and the added values of beef jerky, shredded, and se'i (smoked beef) products were calculated using the Hayami method. The results showed that each processing of one kilogram of fresh beef could produce 0.70 kg (shredded), 0.73 kg (jerky), and 0.68 kg (se'i). The added value obtained is USD 3,56 for shredded products, USD 4,03 for jerky products, and USD 2,91 for se'i products. The profit from shredded beef is USD 3,34, with beef jerky of USD 3,80 and se'i (smoked beef) of USD 2,64.