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All Journal Jumat Pertanian: Jurnal Pengabdian Masyarakat AGARICUS: Advances Agriculture Science & Farming
Muhamad Arif
Universitas KH. A. Wahab Hasbullah
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Other

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ANALYSIS OF THE EFFECT OF PRICE AND SERVICE QUALITY ON PURCHASE DECISIONS AT KEDAI COFFEE REMBUKAN JOMBANG Septi Ambar Indraningtia Sukma; Muhamad Arif; Yessita Puspaningrum
AGARICUS: Advances Agriculture Science & Farming Vol. 5 No. 3 (2026): February
Publisher : LPPM Universitas KH. A. Wahab Hasbullah

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32764/2swc9x23

Abstract

As coffee consumption increases, competition among coffee shops in Jombang is becoming increasingly fierce. This requires every business to provide appropriate prices and quality service to influence consumer purchasing decisions. This study aims to determine the effect of price and service quality on purchasing decisions at Kedai Kopi Rembukan Jombang. This study used an associative quantitative approach, distributing questionnaires to 100 respondents selected through purposive sampling. Data analysis was conducted using Instrument Testing, Classical Assumption Testing, Multiple Linear Regression Analysis, and Hypothesis Testing. The results showed that price had a positive and significant effect on purchasing decisions, with a calculated t-value of 3.625 > 1.985 t-table and a significance value of 0.000 < 0.05. Service quality also had a positive and significant effect on purchasing decisions, with a calculated t-value of 5.380 > 1.985 t-table and a significance value of 0.000 < 0.05. The coefficient of determination (R²) value is 0.406, which means that price and service quality are able to explain 40.6% of the variation in consumer purchasing decisions at the Rembukan coffee shop, while the remaining 59.4% is influenced by other factors outside this study. Keywords: Price, Service Quality, Purchasing Decisions, Coffee Shops
Sosialisasi Dan Pelatihan Pembuatan Bakteri Fotosintesis (Synechococcus Sp.) Sebagai Penyubur Tanaman Di Desa Mojodanu mohamad nasirudin; Anggi Indah Yuliana; Siti Aminatuz Zuhria; Dyah Ayu Sri Hartanti; Zakiyuddin Al Afdholi; Laily Alifadeyana; Dista Fitriana; Widi Ardiansya; Muhamad Arif; Umi Kulsum Nur Qomariyah
Jumat Pertanian: Jurnal Pengabdian Masyarakat Vol. 6 No. 1 (2025): April
Publisher : LPPM Universitas KH. A. Wahab Hasbullah

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32764/abdimasper.v6i1.5267

Abstract

Training on making photosynthetic bacteria (Synechococcus sp.) as plant fertilizer aims to increase participants' knowledge and skills in utilizing photosynthetic microorganisms to support sustainable agriculture. Synechococcus sp., a type of cyanobacteria, has the ability to carry out photosynthesis and produce important nutrients such as nitrogen, which plays a role in increasing soil fertility. Through a service approach based on Participatory Action Research (PAR), this training involves active participation of participants in all stages of the process. This training covers various topics, starting from an introduction to the characteristics and benefits of Synechococcus sp. to isolation techniques, culture, and practical applications in agriculture. Participants are taught in depth how to process these bacteria and apply them to planting media with the aim of increasing productivity and plant health. In addition, participants were given an understanding of the importance of microorganisms in maintaining the balance of agricultural ecosystems. The training evaluation showed very positive results, with a significant increase in participants' understanding of the role of photosynthetic microorganisms in improving soil and plant quality. Participants' interest in applying this technique on their agricultural land was also very high, showing great potential for widespread application of this method. It is hoped that through this training, more environmentally friendly and sustainable agriculture can be created by utilizing biological resources, such as Synechococcus sp., to maintain soil health and support sustainable food production.
Co-Authors Anggi Indah Yuliana Dista Fitriana Dyah Ayu Sri Hartanti Laily Alifadeyana mohamad nasirudin Septi Ambar Indraningtia Sukma Siti Aminatuz Zuhria Umi Kulsum Nur Qomariyah Widi Ardiansya Yessita Puspaningrum Zakiyuddin Al Afdholi