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All Journal Jurnal Ilmiah Inovasi Budapest International Research and Critics Institute-Journal (BIRCI-Journal): Humanities and Social Sciences Jurnal Pengabdian kepada Masyarakat Media Bina Ilmiah
R. Abdoel Djamali
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Religion Agriculture, Biological Sciences & Forestry Arts Humanities Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Environmental Science Languange, Linguistic, Communication & Media Public Health Social Sciences Other

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The Effect of Consumer Preference, Perception, and Awareness on Yogurt Purchase Decisions in Banyuwangi Regency Getta Hayyuning Mangesti; R. Abdoel Djamali; Rizal Rizal
Budapest International Research and Critics Institute-Journal (BIRCI-Journal) Vol 5, No 3 (2022): Budapest International Research and Critics Institute August
Publisher : Budapest International Research and Critics University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33258/birci.v5i3.6550

Abstract

Functional drinks are promoted as products that have health benefits. Yogurt is a functional product that is fortified with calcium, fiber and probiotics. Yogurt imports have increased by 225.98%, this means that it is in line with the increasing need for Indonesian people to consume yogurt. The purpose of this study was (1) to analyse the effect of consumer preferences on yogurt purchasing decisions, (2) to analyse the effect of consumer perceptions on yogurt purchasing decisions, (3) to analyse the effect of consumer awareness on yogurt purchasing decisions. The variables observed in this study were consumer preferences, consumer perceptions, consumer awareness, and purchasing decisions on yogurt. This study uses a quantitative descriptive method. The data obtained were processed using SEM-PLS. Respondents are consumers who often shop at the five modern retailers in the city of Banyuwangi. The results of this study indicate that consumer preferences for yogurt are still considered quite low. Respondents already know that the composition contained in yogurt products is important in deciding to buy. The relationship between consumer perceptions of purchasing decisions is positive. Consumer awareness of purchasing decisions has a significant influence. Respondents already know that yogurt is a healthy fermented milk drink.
Forecasting Commodity Price of Cayenne Pepper (Capsicum Frutescens L.) in Jember with Holt-Winters Exponential Smoothing Method to Get Financial Benefit Muhammad Hanif Fadloli; R. Abdoel Djamali
Budapest International Research and Critics Institute-Journal (BIRCI-Journal) Vol 6, No 3 (2023): Budapest International Research and Critics Institute August
Publisher : Budapest International Research and Critics University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33258/birci.v6i3.7679

Abstract

Cayenne pepper is one of the largest horticultural crop commodities produced in Jember Regency. Cayenne pepper has a high economic value and is in great demand by the people of Jember Regency, but the commodity price of cayenne pepper has a pattern of sharp fluctuations. The purpose of this research is to predict the price and identify the factors that influence the price of cayenne pepper in Jember Regency. This research is included in the type of quantitative descriptive research that uses the Holt-Winters Exponential Smoothing method as forecasting and the simple regression method as a determinant of the factors that influence prices. The results of this study are the most optimal forecasting parameter values, namely the alpha (????) value of 0.5, beta (β) of 0 and gamma (γ) of 0.22, and produce a MAPE value of 34%. Factors that affect changes in the price of cayenne pepper in Jember Regency are the price of substitute ingredients (red chilies) and rainfall.
Analysis Quality Control of White Tofu Products using The Six Sigma Method at UD Al Jaliil Tofu Factory in Jember Regency Qurrotul‘ Aini; R. Abdoel Djamali
Budapest International Research and Critics Institute-Journal (BIRCI-Journal) Vol 6, No 3 (2023): Budapest International Research and Critics Institute August
Publisher : Budapest International Research and Critics University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33258/birci.v6i3.7671

Abstract

UD Al Jaliil is one of the white tofu producing agroindustry in Jember Regency. The challenge faced in maintaining quality is that defective products are still found. To deal with this problem, UD Al Jaliil needs to carry out quality control using the Six Sigma method. This study aims to 1) analyze the implementation of quality control at UD Al Jaliil using the Six Sigma method 2) determine the DPMO value and Sigma level of white tofu products 3) identify the factors that cause defective products so that efforts to improve the quality of white tofu can be determined. Quality control is carried out using the Six Sigma method. Six Sigma is a quality control method by reducing the level of defects through five DMAIC stages, namely Define, Measure, Analyze, Improve and Control. The results showed that the process at UD Al Jaliil had not been fully controlled properly because there were still processes that were outside the control limits. The DPMO value of 306,300 units/process means that in one million products produced there is a possibility of 306,300 defective products. The Sigma level of UD Al Jaliil is 2.0064 Sigma. And there are several factors that cause texture defects of white tofu, namely man, machine, method, material and environment factors.
Dewi Kurniawati ANALISIS KEPUASAN KONSUMEN TERHADAP PELAYANAN RESTORAN PERGURUAN TINGGI DENGAN METODE QUALITY FUNCTION DEPLOYMENT (QFD) (STUDI DI RESTO KEMUNING POLIJE) Kurniawati, Dewi; Oktanita Jaya Anggraeni; R. Abdoel Djamali; Naning Retnowati; Rizal Perlambang CNAWP
Jurnal Ilmiah Inovasi Vol 24 No 3 (2024): Desember
Publisher : Politeknik Negeri Jember

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Abstract

Research to understand consumer needs and plan strategic service quality improvements. The research method used is descriptive quantitative by collecting data through questionnaires to 100 respondents who meet certain criteria. Data was analyzed based on five SERVQUAL dimensions: reliability, responsiveness, assurance, empathy, and tangibles. The research results show that the average gap in the five SERVQUAL dimensions is positive, indicating a good level of customer satisfaction, but still requires improvement in several aspects, such as the number of employees, responses to complaints, and payment systems. Importance Performance Analysis (IPA) analysis identifies priority attributes that must be improved, while House of Quality (HOQ) analysis produces improvement strategies, including the implementation of a modern payment system, employee training, and the provision of supporting facilities. This research concludes that structured and continuous service improvements are needed to increase consumer satisfaction and business competitiveness. Strategic recommendations are provided to support the sustainability of Resto Kemuning Polije in facing competition in the service industry.
PERANCANGAN STANDARD OPERATING PROCEDURE (SOP) ROTI SOBEK PADA UMKM ROTI SS DI KABUPATEN JEMBER Alto Agung Prasasti; Paramita Andini; R. Abdoel Djamali; Andi Muhammad Ismail
Media Bina Ilmiah Vol. 19 No. 12: Juli 2025
Publisher : LPSDI Bina Patria

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Abstract

Due to the lack of a defined and organized Standard Operating Procedure (SOP), Roti SS now confronts considerable hurdles in its tear-off bread production processes. There is a lack of clear direction at every level of production due to manufacturing methods that still mostly rely on verbal instructions and ingrained habits. Consequently, the process's efficiency is hindered and the employees' performance is subpar. The first goal of this study is to fully identify every step in the MSME Roti SS torn bread production process in order to address these issues. Second, create thorough and suitable SOPs for every one of these phases. Third, assess how well the SOPs that have been created and put into place are working. In order to fully comprehend and address issues with product quality and operational efficiency in SS Bread MSMEs in Jember, this study combines descriptive qualitative and quantitative methodologies. According to the study's findings, MSME Roti SS's quality and operational efficiency have improved as a result of the design of SOPs at every step of the torn bread production process and the successful implementation of these procedures, which is demonstrated by a notable drop in defective products. It was observed that the SOP's application was able to cut the quantity of defective goods produced in a single procedure by 14%. Employees still need to adapt their personal protective equipment (PPE) when using SOP.
PENTINGNYA PENERAPAN GOOD MANUFACTURING PRACTICE (GMP) DALAM PRODUKSI JUS SARI MENGKUDU UNTUK MENINGKATKAN KEAMANAN PANGAN R. Abdoel Djamali; Iswahyono, Iswahyono; Siti Djamila; Didiek Hermanuadi; Amal Bahariawan
J-ABDI: Jurnal Pengabdian kepada Masyarakat Vol. 5 No. 2: Juli 2025
Publisher : Bajang Institute

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Abstract

Penerapan Good Manufacturing Practice (GMP) dalam proses produksi minuman herbal seperti jus sari mengkudu merupakan prasyarat penting dalam menjamin mutu, keamanan, dan daya saing produk di pasar. Kegiatan pengabdian ini bertujuan untuk memberikan pelatihan dan pendampingan kepada UD. ZAM dalam produksi jus sari mengkudu agar mampu menerapkan prinsip-prinsip GMP secara konsisten. Metode yang digunakan adalah pelatihan partisipatif, demonstrasi langsung, dan evaluasi kelayakan sarana produksi yang dilaksanakan di UD. ZAM Kabupaten Jember. Hasil kegiatan menunjukkan (a) Tingkat keidaksesuaian penyimpangan diketagorikan bahwa UD. ZAM berada pada Tingkat Level II. Artinya tingkat penerapan CPPB-IRT (Cara Pengolahan Pangan yang Baik- Industri Rumah Tangga) yang cukup baik, (b) peningkatan pemahaman dan praktik sanitasi, kebersihan personal, serta dokumentasi proses produksi
Co-Authors Alto Agung Prasasti Amal Bahariawan Andi Muhammad Ismail Dewi Kurniawati Didiek Hermanuadi Getta Hayyuning Mangesti Iswahyono, Iswahyono Muhammad Hanif Fadloli Naning Retnowati Oktanita Jaya Anggraeni Paramita Andini Qurrotul‘ Aini Rizal Perlambang CNAWP Rizal Rizal Siti Djamila