Article Per Year (5 Year)
p-Index From 2020 - 2025
0.444
P-Index
This Author published in this journals
All Journal Al-Hikmah Chlorophyl: Jurnal Ilmu-Ilmu Pertanian Alkasb: Journal of Islamic Economics
AHMAD EFFENDI
Unknown Affiliation
Agriculture, Biological Sciences & Forestry Arts Humanities Economics, Econometrics & Finance

Published : 3 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 3 Documents
Search

 1 
Pengaruh Diversifikasi Program Studi Terhadap Minat Kuliah Mahasiswa Pada Universitas Islam Negeri Alauddin Makassar Ahmad Effendi
Al-Hikmah Journal for Religious Studies Vol 15 No 2 (2014)
Publisher : Universitas Islam Negeri Alauddin

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

The aims of this research is to test and to analyze the effect of diversified courses to the college student’s interest. This study uses primary data through a survey of 364 college student’s as sample of all students of the faculty of Sharia, the faculty of Sciences and Technology and the faculty of Health Sciences. The survey was conducted from October to November2012. Data were analyzed using regression methods by Statistical Program for Social Science (SPSS).The results showed that brand image has appositive and significant effect to the college student’s interest. Considering the results, the Alauddin Islamic State University must continue to innovate in the form of a diversified program of study in order to compete with competitors.
KELANGSUNGAN HIDUP LARVA IKAN NILA GIFT (Oreochromis sp) YANG DIPELIHARA PADA SUHU DAN PADAT TEBAR BERBEDA Rini Marlida; Mukhlisah; Ahmad Effendi
Chlorophyl Vol 15 No 1 (2022): Volume 15 Nomor 1 Tahun 2022 CHLOROPHYL Jurnal Ilmiah Ilmu-Ilmu Pertanian ISSN 1
Publisher : Fakultas Pertanian UVAYA Banjarmasin

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.57216/chlorophyl.v15i1.418

Abstract

This study aims to determine the effect of temperature and different stocking densities and their interaction on the survival rate of reared tilapia larvae. The method used in this study is an experimental method using 2 x 3 factorial completely randomized design (CRD) with 3 replications. The treatment applied in this study was a combination of different temperatures and stocking densities, where: A: The main treatment was temperature, including A1: 28oC, A2: 300C. B : The main treatments were stocking density, including: B1: stocking density of 15 fish/L, B2: stocking density of 20 fish/L, B3: stocking density of 25 fish/L. The results of survival studies on tilapia larvae in each treatment combination showed that treatment A1B1 had a survival of 97.33%, and treatment A1B2 97.00%, treatment A1B3 96.80%, followed by treatment A2B1 93.33%, treatment A2B2 92.00% and treatment A2B3 91.20%. However, from the ANOVA results, the treatment of the main factor A (temperature) and the main factor B (stocking density) as well as the interaction of the two factors A (temperature) and B (stocking density) did not have a significant effect
Strategi Pengembangan Usaha (Studi Kasus pada Kedai Kopi Z Coffee & Roastery) Nur Afdalia; Ahmad Effendi; Mustakim
Alkasb: Journal of Islamic Economics Vol. 2 No. 1 (2023)
Publisher : Islamic Economics Study Program, Faculty of Sharia and Islamic Economics, Universitas Annuqayah

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59005/alkasb.v2i1.171

Abstract

This article discusses the business development strategy of Z Coffee & Roastery Coffee Shop. Coffee shops have become a thriving industry in this area, with increasing competition. To win the competition and achieve sustainable growth, Z Coffee & Roastery needs to design an effective strategy. Business development strategies that can be carried out by Z Coffee Maros in an effort to increase sales are first, carrying out business efficiency, and carrying out hygiene standard certification which is used as one of the advantages when promoting cafes on social media, second, namely increasing cafe promotions and services as a whole, third, namely communicating the attractiveness of the menu to consumers, fourthly improving taste quality as well as menu appearance and innovating regularly on the menu, fifthly improving service quality and existence on social media.
Co-Authors Mukhlisah Mustakim Nur Afdalia Rini Marlida