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All Journal JEPA (Jurnal Ekonomi Pertanian dan Agribisnis) Bio-Lectura Journal of Agribusiness and Community Empowerment (JACE) Jurnal Manajemen Strategi dan Aplikasi Bisnis JIA (Jurnal Ilmiah Agribisnis) : Jurnal Agribisnis dan Ilmu Sosial Ekonomi Pertanian Jurnal Pembangunan Nagari Bioscientist : Jurnal Ilmiah Biologi Journal Of Human And Education (JAHE) Jurnal Karya Abdi Masyarakat Ekonomipedia: Jurnal Ekonomi Manajemen dan Bisnis
Nefri, John
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Pengaruh Kepuasan Kerja dan Semangat Kerja Terhadap Produktivitas Kerja Karyawan (Studi Kasus Budiman Swalayan Paritrantang) Hidayatullah, Rezky; Candra, Delni Alek; Nefri, John
Ekonomipedia: Jurnal Ekonomi Manajemen dan Bisnis Vol. 2 No. 2 (2024): November 2024
Publisher : Green Engineering Society

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55043/ekonomipedia.v2i2.239

Abstract

The purpose of this study was to determine and analyze the effect of job satisfaction and work enthusiasm on the work productivity of employees of Budiman Swalayan Paritrantang. The method of determining the number of samples using saturated sampling. The number of samples in this study were 46 people. While the types and sources of data obtained through primary data and secondary data with data collection techniques obtained from distributing questionnaires and documentation. Analysis of the data obtained using multiple linear regression and carried out with simultaneous tests and partial tests. The results obtained from the research show that the variable job satisfaction significantly affects (0.009<0.05) on work productivity in employees of Budiman Swalayan Paritrantang. Likewise, the results of the work enthusiasm variable showed a significant effect (0.001<0.05) on work productivity in Budiman Swalayan Paritrantang employees. While simultaneously job satisfaction and work enthusiasm have a significant effect on work productivity in Budiman Swalayan Paritrantang employees with an Adjusted R Square value of 0.542 or 54.2%.
Analisis Sikap Konsumen Terhadap Produk Tahu Goreng Syari’ah Urang Awak Di Pasar Ibuh Kota Payakumbuh Susandra, Elvina; Alfikri, Alfikri; Nefri, John
Ekonomipedia: Jurnal Ekonomi Manajemen dan Bisnis Vol. 1 No. 1 (2023): Mei 2023
Publisher : Green Engineering Society

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55043/ekonomipedia.v1i1.95

Abstract

Abstract. The company Tahu Urang Crew is one of the experienced tofu companies in Payakumbuh which has been established since 1998 and is still surviving amidst the intense competition in the Payakumbuh tofu industry to date. This study aims to determine the ideal attributes according to consumers. The research method used is descriptive analytical method. Based on the results of the research, the product attributes of urang crew fried tofu as a whole are close to the consumer's ideal, which is nutritional content sequentially. While the packaging attributes do not meet the ideal consumer characteristics. Based on the analysis of the importance level of the attributes of the urang crew fried tofu product, it is known that the attribute that is prioritized by consumers in consuming sequentially is taste. The results of the study showed that the overall attitude of consumers towards fried tofu urang crew was very good. Abstrak. Perusahaan tahu urang awak merupakan salah satu perusahaan tahu yang berpengalaman di Payakumbuh yang telah berdiri sejak tahun 1998 dan masih tetap bertahan di tengah persaingan yang ketat di industri tahu kota payakumbuh sampai saat ini. Penelitian ini bertujuan untuk mengetahui atribut yang ideal menurut konsumen dan sikap konsumen terhadap tahu goreng urang awak. Metode penelitian yang digunakan yaitu metode deskriptif analitis. Berdasarkan hasil penelitian atribut-atribut produk tahu goreng urang awak secara keseluruhan sudah mendekati ideal konsumen, yang secara berurutan yaitu kandungan gizi. Sedangkan atribut kemasan belum memenuhi sifat ideal konsumen. Berdasarkan analisis tingkat kepentingan atribut produk tahu goreng urang awak, diketahui bahwa atribut yang diprioritaskan oleh konsumen dalam mengkonsumsi secara berurutan adalah rasa. Hasil dari penelitian menunjukkan bahwa secara keseluruhan sikap konsumen terhadap produk tahu goreng urang awak sangat baik.
Co-Authors Alfikri Angela, Elsa Ariliusra, Azzukhruf Arnayulis, Arnayulis Asman, Auzia Candra, Delni Alek Darnetti Darnetti Dini, Rahma Elita, Nelson Fahriansyah, Fahriansah Hanapi, Dedi Harahap, Heri Faisal Harmailis, Harmailis Heri Faisal Harahap Hidayat, Luthfy Hidayatullah, Rezky Joniarti, Edi Kumbara, Kumbara M. Idris Marta, Andrik Mega Amelia Putri, Mega Amelia Mohtar, Ulfa Muhammad Idris Muhammad Irsyad Syaifulloh Akmal Ningsih, Yurma Nofrianil, Nofrianil Putra, Randi Maulika Putri, Winda Dahlia Rahman, Arzu Roni Afrizal Salivia, Salivia Salvia Salvia Silfia Silfia, Silfia Sorel, Deni Susandra, Elvina Trifebriana, Indah Ukrita, Indria Vicka Pramudya Putra