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All Journal Jurnal Pendidikan Teknologi dan Kejuruan Jurnal Pendidikan Bahasa Inggris Jurnal Ekonomi dan Kewirausahaan IJEE (Indonesian Journal of English Education) TARBIYA : Journal Education in Muslim Society JURNAL KEPEMIMPINAN DAN PENGURUSAN SEKOLAH Journal of Education Technology Journal of Early Childhood Education (JECE) Matriks Teknik Sipil Creative Research in Engineering (CERIE) Abdi Teknoyasa Muslim Education Review Jurnal Nusantara Mengabdi Jurnal ASIK: Jurnal Administrasi, Bisnis, Ilmu Manajemen & Kependidikan JIM: Jurnal Ilmiah Mahasiswa Pendidikan Sejarah Socius: Social Sciences Research Journal Cemara Education and Science Tashdiq: Jurnal Kajian Agama dan Dakwah
Kultsum, Ummi
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EXPLORING CUSTOMERS’ EXPERIENCES OF ONLINE ORDERING AND DELIVERY SERVICES AT RESTO BUNGONG JAROE Kultsum, Ummi
JURNAL ASIK Vol 3 No 3 (2025): JURNAL ASIK: Jurnal Administrasi, Bisnis, Ilmu Manajemen, & Kependidikan
Publisher : BAIK Publishers

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59639/asik.v3i3.121

Abstract

The rapid growth of digital technology and the widespread adoption of online food ordering platforms have transformed consumer behavior and expectations in the restaurant industry. Customers now demand convenience, speed, and seamless service extending from order placement through delivery. This study explores the lived experiences of customers using the online ordering and delivery services at Resto Bungong Jaroe, aiming to understand factors influencing satisfaction and identify areas for service improvement. Using a qualitative research design, in-depth interviews were conducted with selected customers to gather rich, descriptive data about their perceptions, challenges, and emotional responses. Thematic analysis revealed key themes related to ease of ordering, delivery timeliness, accuracy, and communication quality. Findings indicate that while customers appreciate the convenience and accessibility of digital ordering, technical glitches and delivery delays remain significant pain points. Personalized communication and real-time tracking were identified as critical to enhancing satisfaction. The study concludes that harmoniousintegration of online interfaces with reliable delivery services is crucial for maintaining customer loyalty and competitive advantage.This research contributes to a deeper understanding of customer expectations in digital foodservice and offers practical insights for optimizing online ordering and delivery processes.
Penguatan Manajemen Pangan Berkelanjutan melalui Branding dan Teknologi Digital Nelayan Lere Palu Zainuddin, Zulkifli; Tohiroh , Tohiroh; Putra, Agung Laksono; Kultsum, Ummi
Jurnal Nusantara Mengabdi Vol 5 No 1 (2025): Oktober
Publisher : Penerbit Goodwood

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35912/jnm.v5i1.5750

Abstract

Purpose: Local food availability in Central Sulawesi faces post-disaster challenges and global market competition. This community service program aims to improve the competitiveness of Lere Village fishermen's food products through branding strategies and the use of digital technology. Methodology/approach: The program was implemented through community outreach, targeted training sessions, and mentoring focused on basic business management, digital marketing, and product quality improvement. Twenty-five fishermen participated in this program, selected based on their direct involvement in local food production and distribution. Results/findings: Results showed an increased management, product packaging, and skills in using social media for promotion. Partners also received product diversification strategies and access to food certification. Conclusions: In conclusion, this program has had a positive impact in increasing the capacity of fishermen to manage local food businesses and expand markets, thus supporting food sustainability in Central Sulawesi. Limitations: This program has limitations in the number of participants, which is only 25 fishermen, the short duration of mentoring, and limited access to digital infrastructure so that the implementation of digital marketing is not yet evenly distributed. Contribution: This program contributes by providing a model for empowering fishermen based on branding strategies and digital technology that can be replicated in other coastal areas. Furthermore, the program enhances fishermen's capacity in business management, product diversification, and digital marketing skills, thereby increasing the competitiveness of local products. The program also supports post-disaster food security by strengthening community-based production chains and opening access to food certification to add value and expand markets.
THE ROLE OF HUMAN RESOURCE MANAGEMENT IN ENHANCING EMPLOYEE LOYALTY: A CASE STUDY AT YAYASAN BAITUL INSAN KHOIR Kultsum, Ummi
JURNAL ASIK Vol 4 No 1 (2026): Jurnal ASIK: Jurnal Administrasi, Bisnis, Ilmu Manajemen & Kependidikan
Publisher : BAIK Publishers

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59639/asik.v4i1.134

Abstract

This study examines the role of Human Resource Management (HRM) in enhancing employee loyalty at Yayasan Baitul Insan Khoir. The research adopts a qualitative approach using semi-structured interviews and field observations involving foundation leaders, administrative staff, and program officers. Data were analyzed through thematic analysis to identify patterns related to HRM practices, employee loyalty, influencing factors, and organizational challenges. The findings reveal that HRM within the foundation is predominantly operational, focusing on administrative functions such as recruitment, attendance, and task allocation, while strategic HR components particularly career development, performance appraisal, and talent management remain underdeveloped. Employee loyalty is largely affective in nature, driven by emotional attachment to the organization’s social mission, value alignment, and supportive interpersonal relationships. However, long-term loyalty is weakened by limited career pathways, workload imbalance, and financial constraints. Organizational support and shared values emerge as the most influential factors sustaining short-term commitment, whereas the absence of structured career development systems and formal performance evaluation significantly reduces employees’ intention to remain. The study also identifies key organizational barriers, including limited resources, role overlap, lack of recognition mechanisms, and the positioning of HRM as an administrative rather than strategic function. The research concludes that intrinsic motivation alone is insufficient to sustain long-term employee loyalty. Strategic HRM practices integrating career development, continuous training, performance management, and organizational support are essential for strengthening employee commitment and organizational sustainability. This study contributes to HRM literature by providing empirical insights from a nonprofit context and offers practical recommendations for enhancing employee loyalty through strategic HRM implementation.
HHO Gas Production Rate at Different Electrode Plate Configurations and NaOH and KOH Electrolyte Concentrations Kultsum, Ummi; Mahyunani, Dewi; Anggoro, Cahyo Jawoto; Soumi, Andi Ibrahim
Creative Research in Engineering (CERIE) Vol. 6 No. 1 (2026): Creative Research in Engineering (CERIE)
Publisher : Lembaga Publikasi Ilmiah dan Penerbitan (LPIP)

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Abstract

HHO gas is being developed as an alternative fuel due to its efficiency and clean emissions. Water electrolysis with electrolytes and effective electrodes is one production method. This study assessed the efficacy of the HHO gas generator concerning the quantity of electrode plates and varying electrolyte concentrations, specifically NaOH and KOH. The HHO gas production rate during electrolysis exhibited variations with electrolyte concentrations of 2%, 4%, 6%, 8%, and 10%. The configurations of the electrode plates utilized comprised two, four, and six stainless-steel plates. The experimental findings indicated that the KOH electrolyte continuously surpassed NaOH, particularly at elevated concentrations, where increased electrolyte levels significantly enhanced the HHO gas production rate. Optimal conditions were achieved by employing six electrode plates with a 10% potassium hydroxide solution, equivalent to 66.67 grams per 600 milliliters of distilled water, yielding a maximum gas generation rate of 6.9 ml/s. Moreover, hydrostatic pressure study indicated that elevated electrolyte concentration and an increased number of electrode plates directly correlated with enhanced gas production and pressure.
SUMBER ILMU DAN KEBENARAN ILMIAH DALAM ISLAM: RELEVANSINYA DI ERA MODERN Kultsum, Ummi; Jihan Ramaniya; Edi Amin
Cemara Education and Science Vol. 4 No. 1 (2026): Vol IV. Edisi I. Tahun 2026
Publisher : Cendekia Madani Nusantara

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Abstract

Islam menempatkan ilmu pada kedudukan yang fundamental sebagai sarana untuk mengenal Allah SWT dan memahami keteraturan ciptaan-Nya. Ilmu tidak hanya dipahami sebagai akumulasi informasi, tetapi sebagai cahaya yang membimbing manusia kepada kebenaran dan kemaslahatan. Artikel ini mengkaji sumber ilmu dalam Islam, konsep kebenaran ilmiah menurut perspektif Islam, peran ilmu dalam pembentukan peradaban, serta relevansi nilai-nilai Islam dalam pemanfaatan ilmu pengetahuan di era modern. Penelitian ini menggunakan metode studi kepustakaan dengan menganalisis karya-karya klasik dan kontemporer yang membahas epistemologi Islam, kebenaran ilmiah, dan integrasi ilmu dan agama. Hasil kajian menunjukkan bahwa epistemologi Islam bertumpu pada integrasi wahyu, akal, dan pengalaman empiris sehingga kebenaran ilmiah tidak hanya diukur melalui verifikasi rasional-empiris, tetapi juga melalui kesesuaiannya dengan wahyu dan prinsip tauhid. Secara historis, integrasi tersebut melahirkan kemajuan ilmu yang berorientasi pada kemaslahatan dan adab, sedangkan dalam konteks modern nilai-nilai tauhid, amanah, keadilan, dan ihsan sangat relevan untuk mengarahkan pengembangan ilmu dan teknologi agar tidak menimbulkan kerusakan moral, sosial, dan ekologis.
Co-Authors Adnyani, Ni Luh Putu Sri Akbar, Muhammad Fauzi Aklis , Nur Andi Ibrahim Soumi Anggoro, Cahyo Jawoto Edi Amin Edi Suresman Gede Rasben Dantes Haya, Auriel Najma Hidayat, Didin Nuruddin Jihan Ramaniya Mahardika, I Gusti Ngurah Agung Wijaya Mahyunani, Dewi Maya Defianty Minxia, Zhu Mulyati, Yatni Fatwa Muslimin, Edy Nadrah, Nadrah Nasywa Syahda Nurviani Neneng Malasari Ni Komang Arie Suwastini Ni Wayan Surya Mahayanti Nisa, Pia Khoirotun Pratiwi , Dessy Ade Purwanti, Ni Komang Ratna Putra, Agung Laksono Rachman, Fadly Arief Rahmayanti, Putu Ramadhan, Gema Akbar Ratna Sari Dewi Senawati, Jennet Setiya Budi, Agus Siti Zulfa, Siti Sriwidodo, Untung Sufa , Mila Faila Sunarmasto, Sunarmasto Suprihatmi Sri Wardiningsih Swastini, Ni Komang Arie Titik Ulfatun Tohiroh , Tohiroh Winarti, Destina Wirdayana*, Wirdayana Zainuddin, Zulkifli