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All Journal Jurnal Kependidikan: Penelitian Inovasi Pembelajaran Efisiensi : Kajian Ilmu Administrasi Journal of Education and Learning (EduLearn) JURNAL PENGABDIAN KEPADA MASYARAKAT Jurnal Mirai Management JURNAL PENGABDIAN KEPADA MASYARAKAT Martabe : Jurnal Pengabdian Kepada Masyarakat IKRA-ITH EKONOMIKA YUME : Journal of Management Didaktik : Jurnal Ilmiah PGSD STKIP Subang Jurnal Pengabdian kepada Masyarakat Nusantara ProBisnis : Jurnal Manajemen Al-MIKRAJ: Jurnal studi Islam dan Humaniora JURNAL MUARA PENDIDIKAN Economic: Journal Economic and Business Jurnal Ekonomi, Manajemen Pariwisata dan Perhotelan Edumaspul: Jurnal Pendidikan KREATIF: Jurnal Pengabdian Masyarakat Nusantara Jurnal Manajemen, Bisnis dan Kewirausahaan
Ali Fikri Hasibuan
Universitas Negeri Medan
Agriculture, Biological Sciences & Forestry Arts Humanities Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Engineering Health Professions Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Mathematics Social Sciences Other

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Kesenjangan Kesiapan Petani terhadap Teknologi Biogas Tongkol Jagung: Tinjauan Pengetahuan, Sikap, Keterampilan, dan Harapan Sri Adelila Sari; Nur Basuki; Amrizal Amrizal; Ali Fikri Hasibuan; Hanisah Hasibuan; Feri Yuni Asiyah Kabeakan; Rani Febriana; Elena Hasian Sitompul; Ribka Eliada Sitorus; Deby Febriyanti
KREATIF: Jurnal Pengabdian Masyarakat Nusantara Vol. 5 No. 2 (2025): Jurnal Pengabdian Masyarakat Nusantara
Publisher : Pusat Riset dan Inovasi Nasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/kreatif.v5i2.6127

Abstract

Corn cob waste poses a potential environmental problem and is an underutilized resource. Converting corn cobs into biogas offers a dual solution: managing waste while providing a renewable energy source for farmers. This study was aimed to assess the knowledge, attitudes, skills, and expectations of corn farmers regarding the processing of corn cob waste into biogas. The research was conducted in Desa Maholida, Sttu Jehe, Pakpak Bharat, using a descriptive survey method. A total of 40 corn farmers taken from several farmer groups in the village were selected as respondents. The instrument used was a closed questionnaire with a Likert scale comprising 5 items each to measure these four aspects (knowledge, attitudes, skills, expectations). Study findings indicated that farmers' knowledge, attitudes, and skills respectively showed low percentages, namely 27%, 35%, and 22%. These low levels constituted a significant barrier to the effective adoption and sustainability of the biogas program. On the other hand, all respondents (100%) expressed high optimism that the biogas program could improve their quality of life. This study reveals challenges in adopting corncob biogas technology, the gap between farmers' aspirations and implementation capacity. It recommends targeted socialization and training to enhance biogas adoption, environmental sustainability, farmers' welfare.
Analisis Faktor Penentu Kepuasan Konsumen pada Rumah Makan Ondo Grill Batak di Medan Jenni Sinurat; Ali Fikri Hasibuan
Jurnal Manajemen, Bisnis dan Kewirausahaan Vol. 5 No. 3 (2025): Desember : Jurnal Manajemen, Bisnis dan Kewirausahaan
Publisher : Lembaga Pengembangan Kinerja Dosen

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/jumbiku.v5i3.6028

Abstract

This study aims to examine the factors that influence consumer satisfaction at Ondo Grill Batak Restaurant in Medan City. The variables studied include service quality, product quality, and price as independent variables, while consumer satisfaction is set as the dependent variable. This research employs a descriptive quantitative approach using a survey method through the distribution of questionnaires to customers who have visited and experienced the restaurant’s services. The sampling technique used is non-probability sampling with a purposive sampling approach to ensure that respondents are relevant to the research objectives. The analysis results show that partially, service quality, product quality, and price have a positive and significant effect on consumer satisfaction. Simultaneously, these three independent variables also have a positive and significant influence on consumer satisfaction, with a contribution of 92%, while the remaining 8% is influenced by other factors outside this study, such as promotion, ambiance, and customer loyalty. These findings emphasize that improving friendly and efficient service, maintaining consistent product quality, and setting prices that match the perceived value are key strategies to enhance customer satisfaction and maintain loyalty at Ondo Grill Batak Restaurant.
ANALISIS STRATEGI PEMASARAN ANSOFF MATRIX DALAM MENINGKATKAN PENJUALAN PADA USAHA RUMAH MAKAN DENDENG BATOKOK DI JALAN RUMAH SAKIT HAJI MEDAN Muhammad Ihza Hasibuan; Ali Fikri Hasibuan
Didaktik : Jurnal Ilmiah PGSD STKIP Subang Vol. 12 No. 01 (2026): Volume 12 No. 01 Maret 2026 Public
Publisher : STKIP Subang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36989/didaktik.v12i01.11216

Abstract

Increasingly fierce competition in the culinary business requires entrepreneurs to implement appropriate and sustainable marketing strategies to increase sales. This study aims to analyze the application of Ansoff Matrix-based marketing strategies in increasing sales at Rumah Makan Dendeng Batokok, located on Jalan Rumah Sakit Haji Medan. This study uses a qualitative approach with a case study method. Data collection was conducted through in-depth interviews with business owners, employees, and customers, direct observation, and documentation. Data analysis was performed thematically using the Miles and Huberman interactive model with the assistance of NVivo 15 software. The results showed that market penetration was the most dominant strategy applied, through consistency in taste, improved service quality, cleanliness, and simple promotion through social media, which contributed to increased customer loyalty and sales stability. Product development was carried out by adding menu variety and product innovation to increase consumer appeal. The market development strategy was implemented through the opening of new branches, which successfully expanded market share and increased the number of customers. Meanwhile, the diversification strategy is still in the planning stage due to limited capital and resources. Overall, the application of a combination of strategies in the Ansoff Matrix has proven to contribute positively to increased sales and strengthened competitiveness for Rumah Makan Dendeng Batokok amid competition in the culinary industry. Keywords: marketing strategy, Ansoff Matrix, sales, culinary business, NVivo 15.
Co-Authors Amrizal Amrizal Andri Zainal Arvitra, Abyan Deby Febriyanti Dedy Husrizal Syah, Dedy Husrizal Deo Demonta Panggabean Dongoran, Faisal Rahman Elena Hasian Sitompul Feri Yuni Asiyah Kabeakan Gaffar Hafiz Sagala Gary Ganda Tua Sibarani, Choms Ginting, Dini Vegita HANISAH HASIBUAN Haryadi Haryadi - Haryadi Haryadi Irfandi Irfandi Izwar Lubis Jan Moris Saragih Jenni Sinurat Khairuddin E. Tambunan Lubis, Abdillah Rizky Ananta Muhammad Ihza Hasibuan Mukti Hamjah Harahap, Mukti Hamjah Nasrullah Hidayat, Nasrullah Nasution, Armin Rahmansyah Nur Basuki Putri Rahmadani Sitorus Rangga Restu Prayogo, Rangga Restu Rani Febriana Ribka Eliada Sitorus Ritonga, Ahmad Fauzan Sahat Siagian Sembiring, Erika Dafrina Siagian, Hotma Liana Sibarani, Choms Gary Ganda Tua Sitompul, Andreas Jones R Sitorus, Putri Rahmadani Sri Adelila Sari* Sriwedari, Tuti Suharianto , Joko Sumarno . Tarigan, Ibersina Thamrin Thamrin Thohiri, Roza Tri Andri Hutapea Tua Sibarani, Choms Gary Ganda