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All Journal Indonesian Journal of Law and Economics Review
Made Dwipa Negara
Program Studi Manajemen K.Jembrana, Universitas Triatma Mulya
Economics, Econometrics & Finance Law, Crime, Criminology & Criminal Justice

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Consumer Satisfaction Aligns With Price Product Quality and Service Quality: Kepuasan Konsumen Selaras Dengan Harga Kualitas Produk dan Pelayanan Syafati Nadya; Komang Sudarsana; Made Dwipa Negara
Indonesian Journal of Law and Economics Review Vol. 21 No. 2 (2026): May
Publisher : Universitas Muhammadiyah Sidoarjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21070/ijler.v21i2.1563

Abstract

General Background: Customer satisfaction is essential for maintaining competitiveness in culinary businesses. Specific Background: This study focuses on a coastal seafood restaurant where consumer satisfaction is linked to price, product quality, and service quality. Knowledge Gap: Limited empirical attention has addressed these three factors in seafood restaurants with coastal dining characteristics and fluctuating consumer visits. Aims: This study analyzes the partial and simultaneous relationships between price, product quality, service quality, and customer satisfaction. Results: Based on data from 40 purposively selected respondents and SPSS analysis, price, product quality, and service quality showed positive and significant relationships with customer satisfaction, both partially and simultaneously. Novelty: The study offers empirical evidence from a coastal seafood culinary setting. Implications: Restaurant managers should maintain suitable pricing, fresh and consistent food quality, and responsive service to strengthen customer satisfaction. Highlights • Each predictor showed a significant positive partial relationship.• The combined statistical model produced a significant simultaneous result.• Freshness, taste, hygiene, consistency, and responsiveness require managerial priority. Keywords Consumer Satisfaction; Price; Product Quality; Service Quality; Coastal Culinary
Employee Retention Aligns with Training Culture and Work Life Balance: Retensi Karyawan Selaras Dengan Pelatihan Budaya dan Work Life Balance Indah Aufiyah; Made Dwipa Negara; Komang Sudarsana
Indonesian Journal of Law and Economics Review Vol. 21 No. 2 (2026): May
Publisher : Universitas Muhammadiyah Sidoarjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21070/ijler.v21i2.1559

Abstract

General Background: Employee retention is essential for maintaining workforce stability and organizational sustainability. Specific Background: This study examines permanent employees in a seafood processing company with physically demanding work characteristics. Knowledge Gap: Prior studies mostly examined job training, organizational culture, and work-life balance separately or in different sectors. Aims: This study analyzes the partial and simultaneous relationships between job training, organizational culture, work-life balance, and employee retention. Results: Using questionnaires from 32 permanent employees and multiple linear regression, the findings show that job training, organizational culture, and work-life balance have positive and significant relationships with employee retention, both partially and simultaneously. Novelty: This study integrates three human resource factors in a seafood processing work context. Implications: Companies should strengthen training, supportive culture, and balanced work arrangements to maintain employee loyalty and long-term retention. Highlights• Job training supports employee loyalty through improved competence and confidence.• Organizational culture creates a comfortable workplace through teamwork and communication.• Balanced work arrangements reduce fatigue and support longer employee commitment. KeywordsEmployee Retention; Job Training; Organizational Culture; Work Life Balance; Human Resource Management
Fisherman Performance Anchored in Skills Work Environment and Culture: Kinerja Nelayan Berbasis Keterampilan Lingkungan Kerja dan Budaya Organisasi Ni Komang Intan Permata Dewi; Made Dwipa Negara; Komang Sudarsana
Indonesian Journal of Law and Economics Review Vol. 21 No. 2 (2026): May
Publisher : Universitas Muhammadiyah Sidoarjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21070/ijler.v21i2.1560

Abstract

General Background Fisherman performance is important in community-based fisheries because productivity depends on technical competence, workplace conditions, and shared organizational values. Specific Background This study examined Kalisari ship fishermen who faced unstable catches, fluctuating fish prices, and coordination challenges. Knowledge Gap Prior studies mainly focused on formal organizations, while traditional fishing communities remain less explored. Aims This study analyzed the relationships between skills, work environment, organizational culture, and fisherman performance. Results Data from 33 fishermen showed that skills, work environment, and organizational culture had positive and significant partial relationships with fisherman performance. Simultaneously, the three variables were significant, with an R Square value of 0.844. Novelty This study integrates three managerial factors in a community-based maritime setting. Implications The findings support training, safer work facilities, coordination, and stronger collective values. Highlights • Technical competence showed a positive and significant partial relationship with fishing outcomes.• Safe and comfortable job conditions supported higher productivity among fishing crews.• Collective values and all tested variables explained 84.4% of outcome variation. Keywords Skills; Work Environment; Organizational Culture; Fisherman Performance; Maritime Management
Co-Authors Indah Aufiyah Komang Sudarsana Ni Komang Intan Permata Dewi Syafati Nadya