Wiwik Sulistiyowati
Program Studi Teknik Industri, Fakultas Sains dan Teknologi, Universitas Muhammadiyah Sidoarjo

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The Effect Of Product Quality And Service Quality On Customer Satisfaction Of Smoked Tilapia In Penatarsewu Village Atikha Sidhi Cahyana; Marcellia Nur Fitri; Indah Apriliana Sari; Wiwik Sulistiyowati
Indonesian Journal of Innovation Studies Vol. 26 No. 4 (2025): October
Publisher : Universitas Muhammadiyah Sidoarjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21070/ijins.v26i4.2379

Abstract

Product consistency remains a essential determinant in sustaining consumer trust within traditional food processing micro-enterprises. General Background Small and medium enterprises relying on traditional processing methods often encounter operational challenges regarding finished product uniformity. Specific Background Smoked tilapia production in Penatarsewu Village utilizes manual coconut-shell combustion, generating variations in product maturity, color, and hygiene that directly affect buyer perceptions. Knowledge Gap Empirical evaluations evaluating how product attributes and service delivery simultaneously direct customer satisfaction in localized smoked fish processing remain limited. Aims This investigation evaluates the direct effects of product quality and service quality on customer satisfaction among consumers of smoked tilapia in Penatarsewu Village. Results Multiple linear regression analysis of questionnaire data from 60 respondents established that product quality ($t = 3.835, p < 0.05$) and service quality ($t = 3.230, p < 0.05$) demonstrate positive, significant contributions to customer satisfaction, with a combined determination coefficient ($R^2$) of 0.794. Novelty This empirical framework provides quantified regression metrics specific to traditional smoked fisheries, identifying price conformance, product durability, and responsiveness as dominant drivers. Implications Processing actors can utilize these findings to modernize smoking technology, stabilize product attributes, and structure responsive delivery protocols to strengthen long-term customer retention. Key Findings Highlights Product quality significantly increases customer satisfaction with a partial regression coefficient of 0.630 ($t = 3.835$). Service quality demonstrates a positive significant effect on customer satisfaction with a coefficient of 0.330 ($t = 3.230$). Combined product and service quality variables account for 79.4% of the variance in customer satisfaction levels. Keywords : Product Quality, Service Quality, Linear Regression, Smoked Tilapia, Customer Satisfaction
Analysis Of Indo Paket Customer Satisfaction Using Service Quality Method And Root Cause Analysis: Analisis Kepuasan Pelanggan Indo Paket Dengan Menggunakan Metode Service Quality Dan Root Cause Analysis Putra Setyo Pamuji; Wiwik Sulistiyowati
Indonesian Journal of Innovation Studies Vol. 25 No. 4 (2024): October
Publisher : Universitas Muhammadiyah Sidoarjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21070/ijins.v25i4.2391

Abstract

General Background Logistics and courier services have become essential supporting elements for business activities and daily public transactions. Specific Background Indo Paket, an established Indonesian freight delivery company operating since 2016, faces operational hurdles indicated by customer complaints regarding sub-optimal service, missing cargo, and insufficient security protocols. Knowledge Gap Existing studies on logistics evaluations rarely integrate operational service quality gaps directly with systemic root cause diagnostic frameworks to trace employee-level service failures. Aims This study evaluates service performance by integrating Service Quality (Servqual) and Root Cause Analysis (RCA) to identify key negative gap attributes and determine fundamental operational causes. Results Empirical analysis reveals that negative service gaps are heavily concentrated in Empathy and Assurance dimensions, specifically employee communication and attentiveness (-0.0167), employee product knowledge (-0.0122), and safety equipment availability (-0.0081). RCA further demonstrates that these weaknesses stem from a lack of structured communication training, inadequate feedback collection systems, and missing safety budget prioritizations. Novelty The investigation establishes a dual-framework methodology that bridges perceived service deficiencies directly to root managerial and training deficits in freight logistics. Implications Logistics management must implement structured employee training programs, establish clear standard operating procedures, and execute routine evaluations to eliminate service gaps and improve long-term user satisfaction. Key Findings Highlights Empathy attributes exhibited the highest negative quality gaps, particularly in employee communication and attentiveness toward service users. Root cause analysis identified the absence of structured training programs and feedback collection mechanisms as fundamental drivers of service failures. Strategic interventions require formal employee training, standardized problem-solving procedures, and continuous performance evaluations. Keywords Customer Satisfaction, Logistics Service Quality, Root Cause Analysis, Servqual Integration, Shipping Service Evaluation