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All Journal AGRIKAN Jurnal Ilmiah Agribisnis dan Perikanan Jurnal Penelitian Kesehatan Suara Forikes Global Health Science (GHS) Jurnal Sains dan Kesehatan Jurnal Medika Husada
Hamka, Hamka
STIKes Maluku Husada
Agriculture, Biological Sciences & Forestry Dentistry Health Professions Medicine & Pharmacology Nursing Public Health

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Analisis kepuasan konsumen roti (Studi kasus pada Golden Bakery di Ternate) Yonette Maya Tupamahu; Hamka Hamka
Agrikan: Jurnal Agribisnis Perikanan Vol 10, No 1 (2017)
Publisher : Sangia Research Media and Publishing LLC

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29239/j.agrikan.10.1.51-59

Abstract

Roti merupakan produk pangan yang digemari dan setiap konsumen memiliki persepsi atau sikap yang berbeda terhadap atribut yang melekat pada roti. Penilaian atribut menjadi dasar keputusan untuk pembelian ulang roti dikemudian hari termasuk di Golden Bakery. Berdasarkan hal itu, penelitian ini bertujuan untuk mengetahui  tingkat kepuasan konsumen roti di Golden Bakery. Penelitian ini digolongkan sebagai penelitian kuantitatif. Penentuan sampel menggunakan teknik Nonprobability Sampling yaitu Sampling Insidental dan Sampling Kuota sebanyak 200 responden. Kuesioner diuji validitas melalui korelasi Product Moment Pearson dan uji reliabilitas dengan rumus Cronbach’s Alpha(α). Atribut roti yang diteliti meliputi bentuk atau model roti, harga, rasa dan pilihan rasa, kemasan, lokasi pembelian, promosi, manfaat dan pelayanan. Hasil uji validitas menunjukkan bahwa 8 indikator semuanya valid, dimana pada n = 30 dan α = 0,01 didapatkan nilai r hitung lebih besar dibandingkan r tabel = 0,463. Sedangkan hasil uji reliabilitas untuk Kepentingan sebesar 0,886 dan Kepuasan sebesar 0,901, berarti reliabel. Analisis tingkat kepuasan konsumen menggunakan pendekatan Indeks Kepuasan Konsumen (Customer Satisfaction Index). Hasil penelitian menunjukkan nilai Customer Satisfaction Index (CSI) sebesar 79,94% artinya tingkat kepuasan total berada pada 0,66 – 0,80 yang berarti para pelanggan telah merasa puas terhadap kinerja yang dilakukan oleh Golden Bakery.
Pengaruh trust in a brand terhadap brand loyalty pada konsumen air minum Aqua di Kota Ambon Hamka Hamka
Agrikan: Jurnal Agribisnis Perikanan Vol 3, No 2 (2010)
Publisher : Sangia Research Media and Publishing LLC

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29239/j.agrikan.3.2.39-46

Abstract

Penelitian ini bertujuan untuk mempelajari secara empirik pengaruh dari variabel trust in a brand yang meliputi brand characteristic, company characteristic, dan consumer - brand characteristic terhadap brand loyalty. Merek yang diteliti adalah merek air minum Aqua, yang respondennya diambil dari para pengguna air minum Aqua yang ada di Kota Ambon. Hasil penelitian ini menunjukkan bahwa secara bersama-sama dan parsial variabel trust in a brand berpengaruh signifikan terhadap brand loyalty. Pengaruh variabel trust in a brand terhadap brand loyalty adalah sebesar 0,971 dengan tingkat signifikan sebesar 0,000. Sebaliknya, secara parsial pengaruh variabel trust in a brand adalah sebagai berikut. Pertama brand characteristic berpengaruh signifikan terhadap brand loyalty dengan koefisien beta sebesar 0,668 dengan tingkat signifikan sebesar 0,000, di mana brand characteristic berpengaruh dominan terhadap brand loyalty. Company characteristic mempunyai pengaruh signifikan terhadap brand loyalty dengan koefisien beta sebesar 0,224 dengan tingkat signifikan sebesar 0,000. Consumer - brand characteristic juga berpengaruh signifikan terhadap brand loyalty dengan koefisien beta sebesar 0,165 dengan tingkat signifikan sebesar 0,000. Dalam upaya meningkatkan loyalitas merek, pihak perusahaan harus senantiasa meningkatkan dan mempertahankan kepercayaan pelanggan terhadap perusahaan. Brand characteristik sebagai salah satu variabel yang berpengaruh dominan harus tetap dapat dikendalikan secara langsung oleh perusahaan.
UJI AKTIVITAS ANTIBAKTERI EKSTRAK ETANOL DAUN NANGKA (Atrocarpus heterophyllus Lam) TERHADAP PERTUMBUHAN BAKTERI Staphylococcus aureus Aulia Debby Pelu; Hamka Sangkala; Akbar Mahfudz Ismail
Jurnal Sains dan Kesehatan Vol. 6 No. 1 (2022): Juni : Jurnal Sains dan Kesehatan (JUSIKA)
Publisher : Universitas Muhamadiyah Manado

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.57214/jusika.v6i1.221

Abstract

Jackfruit leaves are one of the medical plants that have many benefits. In general, jackfruit leaves are known as animal feed, but behind their function as animal feed, jackfruit leaves have health benefits because jackfruit leaves contain antimicrobials including flavonoids, tannins, saponins that can dissolve in water and can work to damage cytoplasmic membranes and denature cell proteins bacteria. Staphylococcus aureus is a gram-positive bacterium and is arranged in clusters (like grapes). Some infectious diseases caused by these bacteria are impetigo, boils, acne, wound infections, toxic shock syndrome, and other types of pathogenic. This study was conducted to determine the effect of jackfruit leaf extract dissolved using 70% ethanol as a solvent on the growth of staphylococcus aureus bacteria. The method used is the maceration method for the phytochemical screening test, and the disc diffusion method for the antibacterial activity test. The results of the phytochemical screening contained secondary metabolite compounds in jackfruit leaves and for the results of the antibacterial activity test of jackfruit leaf ethanol extract against the growth of staphylococcus aureus bacteria there was antibacterial activity inhibition with high inhibition at 80% concentration with a diameter of 13mm.
Analisis Manajemen Kejadian Stunting pada Balita di Desa Waesamu Tahun 2023 Zulfikar Lating; Mariene Wiwin Dolang; Epi Dusra; Hamka Hamka; Wa Ode Satriawati Saendrayani
Jurnal Medika Husada Vol. 3 No. 2 (2023): Oktober: Jurnal Medika Husada
Publisher : Akademi Analis Kesehatan Pekalongan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59744/jumeha.v3i2.44

Abstract

Stunting is a condition that describes chronic malnutrition during the growth and development of children. Globally, around 149,2 million children under five suffer from stunting. Indonesia has the highest prevalence of stunting among children with middle and lower economies. The aim of this research is to analyze the management of stunting events in toddlers in Waesamu village, West Kairatu sub-district, West Seram Regency in 2023. The type of research used is a qualitative research method which is a research procedure that produces descriptive data. The informants in this study used key informants, namely the holders of the West Kairatu Health Center nutrition program and mothers of stunted toddlers who were in the village of Waesamu while the supporting informants were the head of the village of Waesamu. Data collection procedures carried out through interviews (interviews). The implementation of stunting programs in Waesamu village has been carried out well. The evaluation results showed that the number of stunted children under five in Waesamu village was 11 people and there were further assistance and intervention steps for stunting cases with the hope that it would reduce the stunting rate in Waesamu village. The obstacle in the management of stunting in Waesamu village is the lack of participation from pregnant women and toddlers who rarely visit the Posyandu. It is better if stunting is not only paid attention to by health workers but all stakeholders in the village, especially the community, who must pay attention to the surrounding environment so that they can support the village government and health workers to reduce the stunting rate in Waesamu village.
Co-Authors Akbar Mahfudz Ismail Astuti Tuharea Aulia Debby Pelu Epi Dusra Lating, Zulfikar Mariene Wiwin Dolang Ruslan Laisouw Wa Ode Satriawati Saendrayani Yonette Maya Tupamahu Yonette Maya Tupamahu