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All Journal SPEKTRUM INDUSTRI Journal of Engineering and Management in Industrial System Jurnal Optimasi Sistem Industri Jurnal Ilmiah Teknik Industri Industria: Jurnal Teknologi dan Manajemen Agroindustri JURNAL MANAJEMEN INDUSTRI DAN LOGISTIK Journal TEPAT: Teknologi Terapan untuk Pengabdian Masyarakat Jurnal Ilmiah Teknik Industri Jurnal Penelitian Enjiniring Fakultas Teknik Unhas Jurnal Teknologi dan Manajemen
Armin Darmawan
Departemen Teknik Industri, Fakultas Teknik, Universitas Hasanuddin
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Engineering Environmental Science Industrial & Manufacturing Engineering Materials Science & Nanotechnology Mechanical Engineering Medicine & Pharmacology Public Health Transportation Other

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Sosialisasi Penyusunan Manual Halal Bagi UMKM Di Kabupaten Gowa Parenreng, Syarifuddin Mabe; Handayani, Dwi; Setiawan, Irwan; -, Saiful; Darmawan, Armin; Syamsul, Diniary Ikasari; -, Nilda
JURNAL TEPAT : Teknologi Terapan untuk Pengabdian Masyarakat Vol 7 No 2 (2024): Kolaborasi yang Kuat untuk Kekuatan Kemasyarakatan
Publisher : Faculty of Engineering UNHAS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25042/jurnal_tepat.v7i2.527

Abstract

Mas Dimas Stall and The Dill Restaurant are Micro, Small and Medium Enterprises (MSMEs) that have a restaurant business with various types of food and are famous among students. Both MSMEs want to have a halal logo on their restaurants and also to follow government regulations regarding halal certification, but are constrained by the lack of information circulating in the community so that they have not submitted halal certification to the Halal Guarantee Institution (LPH). Therefore, this community service activity aims to provide and increase knowledge and understanding of MSME actors who will provide information about what steps must be taken by MSME actors to get a halal logo on their business, especially about the documents they must prepare for the preparation of a halal manual which is the initial step for submitting halal certification. The implementation process will begin with the provision of a pre-test then continued with the socialization of the preparation of the halal manual, continued with a discussion and ended with the provision of a post-test. The results of this analysis state that participants' knowledge of the halal manual increased significantly, as can be seen from the results of the pre-test and post-test for the halal theory assessment aspect from 42% to 94%, the systematic preparation of the halal manual from 30% increased to 90% and the report on the preparation of a simple halal manual from 24% to 76%, so it can be stated that this community service activity was successful.
EVALUASI TINGKAT KUALITAS LAYANAN INDUSTRI MODA TRANSPORTASI PUBLIK DENGAN INTEGRASI PENDEKATAN SERVQUAL DAN IPA DIAGRAM Syamsul Bahri; Armin Darmawan
Spektrum Industri Vol. 16 No. 2: Oktober 2018
Publisher : Universitas Ahmad Dahlan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/si.v16i2.11540

Abstract

Perhatian publik terhadap kebutuhan layanan transportasi menjadi perhatian penting utamanya di Negara-negara berkembang. Kajian ini berfokus pada analisis tingkat layanan transportasi public, dan tingkat ekspektasi terhadap suatu layanan transportasi publik. Metode kajian menggunakan survey terhadap responden yang menggunakan layanan transportasi publik dengan instrumen kuesioner yang berbasis pada SERVQUAL. SERVQUAL merupakan metode yang handal dalam melakukan pemetaan tingkat kepuasaan pelanggan dengan lima dimensi; reliability, tangible, assurance, empathy, responsiveness. Hasil menunjukkan pemetaan 22 atribut bernilai negative yang berarti terdapat masalah ketidakpuasan pada hampir seluruh layanan. Berdasarkan pendekatan diagram Importance-Performance Analysis menunjukkan dari 22 atribut terdapat 6 atribut (4 atribut pada dimensi Tangible, satu atribut pada dimensi Assurance dan satu atribut pada dimensi Empathy) yang dominan mempengaruhi tingkat kepuasan pelanggan artinya menurut pelanggan bahwa enam atribut tersebut penting dan disisi lain kinerja layanannya rendah. Sehingga diperlukan langkah-langkah improvement untuk kembali meningkatkan tingkat kualitas layanan.
Evaluasi Kualitas Layanan terhadap Operator Telekomunikasi: Tinjauan Perspektif Pelanggan Armin Darmawan; Mulyadi Mulyadi; Fauziah Fauziah
Jurnal Optimasi Sistem Industri Vol. 16 No. 2 (2017): Published in October 2017
Publisher : The Industrial Engineering Department of Engineering Faculty at Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/josi.v16.n2.p106-111.2017

Abstract

This study examines the quality level of service in one of the telecommunication operator (mobile network provider) in Makassar. This paper focuses on the identification of the gaps, mapping quality level of service, and the evaluation of the service quality level. The study was conducted using SERVQUAL approach which refers to the five dimensions of service quality. SERVQUAL is helpful in identifying, mapping, and analyzing the gap level between expectations and perceptions of a telecommunication service. Questionnaires were randomly distributed to the 400 respondents’ mobile telecommunication users in Makassar. The results show that there were 10 negative attributes on the SERVQUAL value of 15 questions. This indicates that the service quality to the users is at the low level. For mapping and prioritization of services related attributes that need to be improved, this study used the Importance-Performance Analysis (IPA) diagram. The first quadrant indicates a high level of customer expectations relative to those attributes but on the perception remains low. The first quadrant is a mapping attribute which is prioritized in the improvement of service quality related to the reliability dimensions i.e the improvement of network quality, network expansion, and the affordable cost of access (Internet, telephone, and SMS).
The Impact of Service Quality and Price on Customer Loyalty: The Role of Perceived Value as an Intervening Variable Darmawan, Armin; Pujikharisma, Andi; Rapi, Amrin
Jurnal Teknologi dan Manajemen Vol. 23 No. 2 (2025): Jurnal Teknologi dan Manajemen (August)
Publisher : Politeknik STMI Jakarta

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

Abstract

In today's highly competitive restaurant industry, customer loyalty is a vital component for achieving business success. However, many restaurants face challenges in retaining customers due to inadequate service quality and ineffective pricing strategies. This study explores the relationship between service quality and price on customer loyalty in a casual restaurant setting, with perceived value serving as a mediator. Utilizing Structural Equation Modeling (SEM) for data analysis, the results reveal that both service quality and price have a positive and significant impact on customer loyalty. Furthermore, perceived value is found to have a positive and significant effect on customer loyalty. The study also discovers that service quality and price significantly influence perceived value. These findings underscore the importance of service quality and price in fostering customer loyalty, as well as the crucial role of perceived value in this dynamic. By gaining a deeper understanding of these relationships, restaurants can devise strategies to enhance their service quality and pricing, ultimately leading to increased customer loyalty and business success. This study offers valuable insights for restaurants aiming to improve customer loyalty and retention, providing a foundation for informed decision-making and strategic development. The results of this research can be instrumental in helping restaurants to better understand their customers' needs and preferences, and to develop targeted strategies to meet those needs.
Co-Authors -, Nilda A Alief Rachmat Alamsyah Alamsyah Ali, Syafrillah Amrin Rapi Amrin Rapi Amrin Rapi Bahri, Syamsul Dwi Handayani Fauziah Fauziah IRWAN SETIAWAN MULYADI HAMBALI, MULYADI Mulyadi Mulyadi Mulyadi Mulyadi Muslimin, Rahmat Hidayat Nur Khaerani Busri Parenreng, Syarifuddin Mabe Pujikharisma, Andi Rahmadani, Fachriah Nur Saiful - Salam, Awal Rakhmat Syafrillah Ali Syamsul Bahri Syamsul Bahri Syamsul, Diniary Ikasari