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All Journal Indonesian Journal of Business and Entrepreneurship (IJBE) EKOMBIS REVIEW: Jurnal Ilmiah Ekonomi dan Bisnis JURNAL MANAJEMEN Jurnal Samudra Ekonomi dan Bisnis Dinasti International Journal of Economics, Finance & Accounting (DIJEFA) Hydrogen: Jurnal Kependidikan Kimia Studi Akuntansi, Keuangan, dan Manajemen Jurnal Pengabdian dan Pengembangan Masyarakat Indonesia Jurnal Ilmiah MEA (Manajemen, Ekonomi, dan Akuntansi) JPNM : Jurnal Pustaka Nusantara Multidisiplin Riset Sains dan Teknologi Kelautan Jurnal Inovasi Bisnis Indonesia (JIBI) Sasambo: Jurnal Abdimas (Journal of Community Service)
Wanti, Sri
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Religion Agriculture, Biological Sciences & Forestry Humanities Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Energy Environmental Science Health Professions Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Medicine & Pharmacology Nursing Public Health Social Sciences Other

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Diversifikasi Produk Sagu (Mie, Keripik, Cookies) sebagai Upaya Peningkatan Kapasitas Usaha Petani di Desa Limboro, Donggala: Diversification of Low-Glycemic Sago Products (Noodles, Chips, and Cookies): Improving the Welfare of Sago Farmers in Limboro Village, Donggala Regency Aanisah, Nuur; Sulastri, Evi; Wanti, Sri; Adjiwiyasa, Anshar Tejo; Djanun, Eulistinah
Jurnal Pengabdian dan Pengembangan Masyarakat Indonesia Vol. 4 No. 2 (2025)
Publisher : Media Publikasi Cendekia Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56303/jppmi.v4i2.871

Abstract

Program pengabdian masyarakat ini bertujuan untuk meningkatkan kesejahteraan petani sagu di Desa Limboro, Kabupaten Donggala melalui diversifikasi produk pangan berbasis sagu dengan indeks glikemik rendah, meliputi mie, keripik, dan cookies. Tahapan kegiatan meliputi: (1) sosialisasi dan observasi lapangan guna mengidentifikasi permasalahan yang dihadapi masyarakat, (2) pengadaan mesin pengolah sagu otomatis untuk meningkatkan efisiensi dan kapasitas produksi, (3) pelatihan pembuatan produk olahan sagu yang dilaksanakan secara partisipatif bersama masyarakat, (4) pelatihan kewirausahaan dan strategi pemasaran, serta (5) pendampingan pengurusan Sertifikat Produksi Pangan Industri Rumah Tangga (P-IRT) agar produk memenuhi standar keamanan pangan dan dapat dipasarkan lebih luas. Hasil kegiatan menunjukkan adanya peningkatan keterampilan masyarakat dalam memproduksi olahan sagu, pemahaman tentang pengelolaan usaha dan strategi pemasaran, serta kesiapan untuk memasuki pasar formal melalui sertifikasi P-IRT. Kendala teknis seperti kesesuaian formulasi adonan mie sagu dan penerimaan sensorik pada keripik sagu berhasil diatasi melalui modifikasi komposisi bahan tambahan. Inovasi cookies berbahan dasar sagu juga memberikan nilai tambah karena memiliki indeks glikemik lebih rendah dan kandungan pati resisten yang lebih tinggi. Dengan demikian, kegiatan pengabdian ini berkontribusi nyata dalam mendukung peningkatan kesejahteraan petani dan pengrajin sagu di Desa Limboro melalui penguatan kapasitas produksi, inovasi produk, dan keberlanjutan usaha berbasis potensi lokal.
Designing POGIL Based Student Worksheets for Buffer Solution Learning at SMAN 2 Sawahlunto Wanti, Sri; Mawarnis, Elvy Rahmi; Herman, Mimi
Hydrogen: Jurnal Kependidikan Kimia Vol. 12 No. 5 (2024): October 2024
Publisher : Universitas Pendidikan Mandalika

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33394/hjkk.v12i5.12696

Abstract

The purpose of this study was to produce a valid and practical Process Oriented Guided Inquiry Learning (POGIL)-based Student Worksheet (LKPD) on 11th Grade Class Buffer Solution Material at State Senior High School (SMAN) 2 Sawahlunto. This research uses the Research and Development research method with the 4-D development model (define, design, develop, and disseminate). However, the stages in research with this 4-D model are only carried out from the first to the third stage, namely the define stage aims to get an overview of field conditions, the design stage aims to compile and design POGIL-based Student Worksheets (LKPD) on buffer solution material, and the develop stage aims to continue the POGIL-based LKPD on buffer solution material that has been designed with validity and practicality tests. The research instruments used were validation sheets and response questionnaire sheets. The validation sheet was filled by 2 lecturers and 1 chemistry educator. The response questionnaire sheet was filled by 25 of 11th grade students and 2 chemistry educators of SMAN 2 Sawahlunto. The results showed that 1) POGIL-based LKPD on buffer solution material meets the valid criteria with 85.42% validation results. 2) POGIL-based LKPD on buffer solution material has met the practical criteria with educator practicality response questionnaire results of 92.31% and student response questionnaire results of 82.15%.
Kekuatan Online Customer Review: Meningkatkan Perceived Value dan Memicu Impulse Buying (Studi Kasus Konsumen Skintific di Shopee Kabupaten Morowali) Risma, Risma; Auriza, Moh. Zeylo; Bachri, Syamsul; Wanti, Sri
Jurnal Samudra Ekonomi dan Bisnis Vol 17 No 1 (2026): JSEB
Publisher : Fakultas Ekonomi dan Bisnis Universitas Samudra

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33059/jseb.v17i1.11585

Abstract

The purpose of this study was to identify the influence of online customer reviews (OCR) on perceived value and impulse buying behavior for Skintific products. The study was conducted in the Bungku Tengah region, focusing on the Shopee platform. The study used a quantitative approach and purposive sampling technique as the respondent selection method. Data were collected through an online questionnaire distributed to 110 respondents who had purchased Skintific products on Shopee. Data processing was carried out using the Structural Equation Modeling (SEM) method using AMOS software version 22. The analysis results showed that OCR had a positive and significant influence on perceived value. Furthermore, OCR was also proven to significantly influence impulse buying behavior, meaning that consumer reviews can lead other consumers to make unplanned purchases. Another finding was that when consumers evaluate a product positively, the tendency to make spontaneous purchases increases.
Kewirausahaan Mahasiswa Melalui Perencanaan Bisnis Produk Teh Daun Bidara Baintjo, Jerikho; Baintjo, Jerikho R S; Wanti, Sri; Yahya, Delviani; Aprilia, Salsabila Irsa; H, Irawan; Benawan, Dea Anggreani Putri; Revaldy, Rafly
Sasambo: Jurnal Abdimas (Journal of Community Service) Vol. 8 No. 1 (2026): Februari
Publisher : Lembaga Penelitian dan Pemberdayaan Masyarakat (LITPAM)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36312/qqarns09

Abstract

Kegiatan pengabdian kepada masyarakat ini bertujuan untuk memperkuat kapasitas kewirausahaan mahasiswa melalui pendampingan pengembangan produk teh daun bidara sebagai produk herbal unggulan berbasis potensi lokal di Kecamatan Ampana Kota. Program pengabdian dilaksanakan dengan pendekatan partisipatif yang melibatkan mahasiswa, pelaku usaha herbal, dan masyarakat sebagai mitra kegiatan. Bentuk pendampingan meliputi identifikasi potensi lokal daun bidara, pelatihan analisis peluang usaha menggunakan SWOT, penyusunan Business Model Canvas (BMC), pendampingan perancangan produk dan kemasan, serta penguatan strategi pemasaran berbasis digital. Hasil kegiatan menunjukkan adanya peningkatan pemahaman dan keterampilan kewirausahaan mahasiswa, terutama dalam perencanaan bisnis, inovasi produk herbal, dan pemasaran digital. Selain itu, masyarakat mitra memperoleh pengetahuan mengenai pemanfaatan daun bidara sebagai produk bernilai tambah yang berpotensi dikembangkan sebagai usaha mikro. Program ini berkontribusi terhadap pemberdayaan ekonomi lokal, penguatan peran mahasiswa sebagai agen perubahan, serta mendukung pencapaian tujuan pembangunan berkelanjutan (SDGs), khususnya pendidikan berkualitas dan pertumbuhan ekonomi inklusif. Kegiatan ini diharapkan dapat menjadi model pendampingan kewirausahaan berbasis potensi lokal yang dapat direplikasi di wilayah lain.
Kewirausahaan Mahasiswa Melalui Perencanaan Bisnis Produk Teh Daun Bidara Baintjo, Jerikho; Baintjo, Jerikho R S; Wanti, Sri; Yahya, Delviani; Aprilia, Salsabila Irsa; H, Irawan; Benawan, Dea Anggreani Putri; Revaldy, Rafly
Sasambo: Jurnal Abdimas (Journal of Community Service) Vol. 8 No. 1 (2026): Februari
Publisher : Lembaga Penelitian dan Pemberdayaan Masyarakat (LITPAM)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36312/qqarns09

Abstract

This community service program aims to develop the potential of bidara leaves (Ziziphus mauritiana) as an herbal tea product through student entrepreneurship assistance in Ampana Kota District, Tojo Una-Una Regency. The program employed a SWOT analysis and Business Model Canvas (BMC) approach based on field data. Participants consisted of 25 respondents, including 12 students, 3 local herbal business actors, and 10 community members as potential consumers. Data were collected through observation, in-depth interviews, and focus group discussions, and analyzed using descriptive qualitative methods with source triangulation. The results indicate that bidara leaves are abundantly available throughout the year, possess recognized health benefits, and have strong potential to be developed into value-added herbal tea products. The SWOT analysis revealed key strengths such as stable raw material availability and low production costs, while limitations in production equipment and the absence of product certification emerged as major weaknesses. The BMC design demonstrates a feasible business model emphasizing health-based value propositions and educational marketing strategies. A simple financial simulation shows that the business is economically viable, reaching a break-even point at approximately 100 product packages. Overall, this community service activity highlights the role of students as change agents in integrating innovation, health education, and local resource-based entrepreneurship to support local economic empowerment.
Pengaruh Kepuasan Dan Kepercayaan Konsumen Terhadap Keputusan Pembelian Kembali Pada WIB COFFEE & EATERY Di Kecamatan Bungku Tengah Kabupaten Morowali Menggilona, Asnita; Wanti, Sri
JPNM Jurnal Pustaka Nusantara Multidisiplin Vol. 4 No. 2 (2026): May : Jurnal Pustaka Nusantara Multidisiplin (ACCEPTED)
Publisher : SM Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59945/jpnm.v4i2.1131

Abstract

Penelitian ini bertujuan untuk mengetahui pengaruh kepuasan dan kepercayaan terhadap keputusan pembelian kembali pada WIB COFFEE & EATERY di Kecmatan Bungku Tengah Kabupaten Morowali. Populasi pada penelitian ini adalah seluruh masyarakat yang pernah melakukan Pembelian Kembali pada WIB COFFEE & EATERY. Teknik pengambilan sampel, yaitu teknik purposive sampling. Teknik analisis data yang digunakan adalah analisis regresi linear berganda. Hasil penelitian ini menunjukkan bahwa variabel kepuasan dan kepercayaan secara serempak berpengaruh signifikan terhadap Keputusan Pembelian Kembali WIB COFFE & EATERY Di Kecmatan Bungku Tengah Kabupaten Morowali. Nilai R Square atau koefisien determinasi memiliki nilai sebesar 0,720 yang artinya pengaruh kepuasan dan kepercayaan terhadap Keputusan Pembelian Kembali Pada WIB COFFEE & EATERY adalah sebesar 72,0% sedangkan 28,0% dipengaruhi oleh faktor lain yang dapat mempengaruhi keputusan pembelian Kembali namun tidak dimasukkan dalam penelitian ini.
Pengaruh Kualitas Pelayanan Terhadap Kepuasan Pelanggan Pada WIB Coffee & Eatery Di Kecamatan Bungku Tengah Kabupaten Morowali Rusda, Hilma Ihtama; Wanti, Sri
JPNM Jurnal Pustaka Nusantara Multidisiplin Vol. 4 No. 2 (2026): May : Jurnal Pustaka Nusantara Multidisiplin (ACCEPTED)
Publisher : SM Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59945/jpnm.v4i2.1153

Abstract

Penelitian ini bertujuan untuk menganalisis Pengaruh kualitas pelayanan terdiri atas bukti fisik (Tangible), keandalan (Reability), Daya tanggap (Responsiveness), Jaminan (Assurance), dan Empati (Empathy) Terhadap kepuasan pelanggan pada WIB Coffee & Eatery Di Kecamatan Bungku Tengah Kabupaten Morowali. Jenis penelitian ini adalah penelitian kuantitatif dengan pendekatan deskriptif dengan pendekatan asosiatif. Sampel penelitian berjumlah 60 responden yang dipilih menggunakan Teknik purpossif sampling. Data dikumpulkan melalui kuesioner berskala likert dan di analisis menggunakan uji validitas, reliabilitas, analisis deskriptif, serta analisis regresi linear berganda. Hasil penelitian menunjukkan bahwa secara simultan seluruh dimensi kualitas pelayanan berpengaruh positif dan signifikan terhadap kepuasan pelanggan. Secara parsial, setiap dimensi pelayanan juga memberikan pengaruh positif. Dimensi bukti fisik memperoleh penilaian sangat baik dalam hal kenyamanan dan penampilan café, keandalan dinilai baik namun masih perlu perbaikan pada ketepatan waktu penyajian, daya tanggap menunjukkan pelayanan cepat dan responsive, jaminan meberikan rasa aman dan kepercayaan pelanggan, sedangkan empati memiliki nilai baik terutama pada kemudahan komunikasi antara karyawan dan pelanggan. Variabel kepuasan pelanggan secara keseluruhan memperoleh mean 4,31 dengan kategori sangat baik, yang menunjukkan bahwa pelanggan puas, memiliki minat berkunjung Kembali, serta kepada orang lain.
The Influence Of Relationship Marketing And Price On Customer Satisfaction: A Case Study Of Alfamidi Super Masigi Parigi Outlet Rahmat, Randi; Adam, Rosida P.; Bachri, Syamsul; Wanti, Sri
EKOMBIS REVIEW: Jurnal Ilmiah Ekonomi dan Bisnis Vol 14 No 2 (2026): April
Publisher : UNIVED Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37676/ekombis.v14i2.9879

Abstract

This study aims to determine the effect of Relationship Marketing and Price on Customer Satisfaction at Alfamidi Super Masigi Parigi outlets. This study uses a quantitative approach with purposive sampling techniques on 84 respondents who have shopped at Alfamidi. Data collection was carried out through interviews and questionnaires, then analyzed using multiple linear regression with the help of the SPSS program. The results show that both Relationship Marketing and Price variables have a positive and significant effect on Customer Satisfaction, both partially and simultaneously. This indicates that the implementation of effective Relationship Marketing strategies and pricing policies that are in line with consumer purchasing power can increase customer satisfaction. Thus, good customer relationship management and appropriate pricing are important factors in building and maintaining customer satisfaction at Alfamidi Super Masigi Parigi.
Co-Authors AA Sudharmawan, AA Adfiyani Fadjar Adjiwiyasa, Anshar Tejo Afinda, Mayang Aprilia, Salsabila Irsa Asriadi Asriadi Asriadi Auriza, Moh. Zeylo Baintjo, Jerikho Baintjo, Jerikho R S Balenggon, Kurniawan Benawan, Dea Anggreani Putri Damayanti, Elok Djanun, Eulistinah Elimawaty Rombe Evi Sulastri Fitrah, Salsa Fitrawan, Dimas H, Irawan Herman, Mimi Hesti Evrianti IRA NURIYA SANTI Malarante, Narita Maskuri Sutomo Mawarnis, Elvy Rahmi Menggilona, Asnita Nur, Fitrahwati Nuur Aanisah Perdana, Rachmat Hidayat Rahmat, Randi Revaldy, Rafly Risma Risma, Risma Risnawati Risnawati Rombe , Elimawaty Rosida P. Adam Rusda, Hilma Ihtama Sabir, A. Amalia Almaidah Sailo, Mayasari Sumiansi, Sumiansi Surayya, Surayya Syamsul Bachri Umar Syarifuddin Wiri Wirastuti Wulandari, Poppy Yahya, Delviani Zaharah, Zakiyah Zakiyah Zahara