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All Journal JURNAL ILMU DAN TEKNOLOGI PETERNAKAN Agrointek JURNAL PETERNAKAN Jurnal Ternak Tropika JITRO (Jurnal Ilmiah dan Teknologi Peternakan Tropis) E-Dimas: Jurnal Pengabdian kepada Masyarakat Mimbar Agribisnis: Jurnal Pemikiran Masyarakat Ilmiah Berwawasan Agribisnis Animal Production : Indonesian Journal of Animal Production Jurnal Penelitian Pendidikan IPA (JPPIPA) JPM (Jurnal Pemberdayaan Masyarakat) Jurnal Pengabdian Pada Masyarakat Jurnal Biologi Tropis Jurnal Pertanian Agros CARADDE: Jurnal Pengabdian Kepada Masyarakat Media Mahardhika Jurnal Peternakan Nusantara IKRA-ITH ABDIMAS Comment: an International Journal of Community Development Logista: Jurnal Ilmiah Pengabdian Kepada Masyarakat Abditani : Jurnal Pengabdian Masyarakat Bulletin of Applied Animal Research EDUTEC : Journal of Education And Technology Manhaj: Jurnal Penelitian dan Pengabdian Masyarakat Abdi: Jurnal Pengabdian dan Pemberdayaan Masyarakat Jurnal Pembelajaran Pemberdayaan Masyarakat (JP2M) Abdimasku : Jurnal Pengabdian Masyarakat Budapest International Research and Critics Institute-Journal (BIRCI-Journal): Humanities and Social Sciences Agrinimal Jurnal Ilmu Ternak dan Tanaman Unram Journal of Community Service (UJCS) Jurnal Sains Peternakan Nusantara EKONOMIKA45 Jurnal Keuangan dan Akuntansi Terapan (KUAT) Agrivet: Jurnal Ilmu-ilmu Pertanian dan Peternakan Jurnal Manajemen Bisnis Kewirausahaan Gemilang: Jurnal Manajemen dan Akuntansi International Journal of Economics (IJEC) Innovative: Journal Of Social Science Research Journal of Livestock and Animal Health (JLAH) J-DEPACE (Journal of Dedication to Papua Community) Jurnal Pengabdian Masyarakat Tamilis Synex: Multidimensional Collaboration Jurnal Ilmiah Manajemen Dan Kewirausahaan
Andri Kusmayadi
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Application of Appropriate Technology for Automatic Hatching Machines in the Kelompok Ternak Bebek Mukti in Rajamandala Village Sumaryana, Yusuf; Kusmayadi, Andri; Sundari, Ristina Siti; Heryadi, D Yadi; Nurcahya, Intan
Unram Journal of Community Service Vol. 5 No. 4 (2024): December
Publisher : Pascasarjana Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/ujcs.v5i4.747

Abstract

Automatic incubator is an incubator device designed to hatch eggs artificially with automatically controlled temperature, humidity, and egg turning settings, in the hope of increasing the success rate of hatching, saving time and energy, and enabling hatching on a larger scale. The purpose of this community service is to apply appropriate technology for automatic egg hatching to improve the knowledge, skills, accessibility, and income of farmers in Rajamandala Village. This program is a Kosabangsa scheme through a collaboration between Universitas Perjuangan Tasikmalaya and Universitas Siliwangi. This activity starts in September 2024 to December 2024 in Rajamandala Village, Rajapolah District, Tasikmalaya Regency. Kosabangsa activities consist of various activities, namely socialization / counseling regarding automatic incubators, training on their application which can be controlled using Android, and assistance in the application of automatic incubator technology to partners until their marketing activities. The target partner for this activity is Kelompok Ternak Bebek Mukti with a total of 20 group members as participants in the activity. The results of this community service activity show that the application of automatic incubator technology in Kelompok Ternak Bebek Mukti is able to increase the percentage of hatching power and reduce the hatching time compared to the application of manual incubator technology that is commonly used. The output of this activity is able to increase the knowledge, skills, accessibility, and income of Kelompok Ternak Bebek Mukti partners in the egg hatching process
Marketing Mix Extension to Boost Distribution Product of Catfish Shredded Sundari, Ristina Siti; Umbara, Dona Setia; Kusmayadi, Andri; Arshad, Adnan
Comment: an International Journal of Community Development Vol. 1 No. 2 (2019)
Publisher : Comment: an International Journal of Community Development

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

Abstract

To success “Gemarikan” program such government’s design needed creativity along process. One of creative process was shredded making. This way had good prospect to be developed nevertheless the circulation of capital oftentimes stuck due to not sold completely but left in the market due to consignation system ever. This community engagement aimed to increase Catfish shredded marketing to break capital and product circulation stuck dealing with ran well and sustainable business and also create new entrepreneur throughout Small and Middle Entrepreneurs in county. The method used extension and implementation possible marketing mix. The result defined that producer was helped by these strategies for distributing, marketing catfish shredded faster than before deal with combining between direct selling, reselling and using market place of social media. In addition, student begin to blaze the way to be entrepreneur.
Entrepreneurial University Accelerator Innitiative Abdul Ghonisyah, Ghaling Achmad; Kusmayadi, Andri; Sumaryana, Yusuf
ABDIMASKU : JURNAL PENGABDIAN MASYARAKAT Vol 8, No 2 (2025): MEI 2025
Publisher : LPPM UNIVERSITAS DIAN NUSWANTORO

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62411/ja.v8i2.2910

Abstract

This community service activity was carried out through the Entrepreneurial University Accelerator Initiative programme designed to develop the entrepreneurial skills of Universitas Perjuangan Tasikmalaya Management students. The programme was conducted in the form of a bootcamp that focused on making products from melon-based ingredients, aiming to improve students' competence in product innovation and entrepreneurship based on local ingredients. A total of 5 students were actively involved in this bootcamp, which lasted for 5 days with a series of training that included understanding the product value chain, production techniques, marketing, and market analysis. Through evaluation, 85% of students were able to produce market-ready product prototypes, such as melon juice, jam, and melon-based healthy snacks. In addition, 92% of participants showed significant improvement in their understanding of marketing and product development strategies. The results of this programme showed success in encouraging students' creativity and entrepreneurial skills based on local potential. Overall, the programme had a positive impact in equipping students with relevant skills to face labour market challenges and strengthening the entrepreneurial ecosystem in the academic environment. 
PENGARUH VISUAL MERCHANDISING DAN STORE ATMOSPHERE TERHADAP IMPULSE BUYING MELALUI POSITIVE EMOTION Kusmayadi, Andri; Fitrian, Devi Arum
Media Mahardhika Vol. 23 No. 3 (2025): May 2025
Publisher : STIE Mahardhika

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29062/mahardika.v23i3.1307

Abstract

Impulse buying contributes greatly to a company's revenue and profitability, making it one of the most important elements for a business. With the existence of impulse buying, retail stores in Indonesia offer various advantages in providing attractive services to consumers. One of the factors that can influence impulse buying is visual merchandising, store atmosphere, and positive emotion. This research uses a purposive sampling technique, where the sample method used is Non-Probability Sampling. The data analysis technique used in this research uses Partial Least Square. PLS testing uses two models, namely the outer model test and the inner model test. Outer model testing consists of validity tests including convergent validity and discriminant validity, while reliability tests include composite reliability and Cronbach's alpha. Inner model testing consists of goodness of fit and path coefficient. The results of this research are, Visual merchandising has a positive effect on positive emotion, store atmosphere has a positive effect on positive emotion, visual merchandising has a positive effect on impulse buying, store atmosphere has a positive effect on impulse buying, visual merchandising has no effect on impulse buying through positive emotion and store atmosphere has no effect on impulse buying through positive emotion. It is hoped that this research can contribute to the theoretical/scientific level of management and also increase sales at KKV stores in the DKI Jakarta area.
RENDEMEN DAN SKRINING FITOKIMIA EKSTRAK KULIT MANGGIS MENGGUNAKAN METODE EKSTRAKSI DAN PELARUT BERBEDA SEBAGAI ALTERNATIF SUPLEMEN PAKAN UNGGAS Walid, Rifan Afrian Nur; Kusmayadi, Andri; Frasiska, Nurul; Mardianingrum, Richa
Agrinimal Jurnal Ilmu Ternak dan Tanaman Vol 13 No 1 (2025): Agrinimal Jurnal Ilmu Ternak dan Tanaman
Publisher : Jurusan Peternakan Fakultas Pertanian Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/ajitt.2025.13.1.50-56

Abstract

Kulit buah manggis (Garcinia mangostana L.) telah diketahui mengandung banyak senyawa yang memiliki aktivitas antioksidan dan antibakteri. Kulit buah manggis dalam proses ekstraksi dilakukan dengan metode ekstraksi dan pelarut yang beragam. Penelitian ini bertujuan untuk mengetahui pengaruh metode ekstraksi menggunakan pelarut berbeda terhadap rendemen dan skrining fitokimia ekstrak kulit buah manggis yang ditunjukan sebagai suplemen pakan ternak unggas. Metode penelitian ini yaitu eksperimental dengan Rancangan Acak Lengkap (RAL) pola faktorial 3x2. Faktor pertama adalah pelarut (faktor A) A1 = etanol 96%, A2 = etil asetat, A3 = n-heksan. Faktor kedua adalah metode (faktor B) B1 = metode maserasi dan B2 = metode sokletasi yang menghasilkan 6 perlakuan. Parameter yang diamati adalah persentase rendemen dan skrining fitokimia ekstrak kulit manggis. Hasil dari penelitian ini yaitu persentase rendemen menunjukkan hasil yang berbeda sangat nyata (P<0,01). Adapun pada pengujian skrining fitokimia menunjukkan adanya kandungan tannin, polifenol, dan triterpenoid. Kesimpulan dari penelitian ini yaitu metode maserasi dengan pelarut etanol 96% menunjukkan persentase rendemen yang terbaik. Hasil dari penelitian ini dapat bermanfaat sebagai antioksidan alami bagi ternak khususnya unggas. ABSTRACT Mangosteen peel (Garcinia mangostana L.) has been known to contain many compounds that have antioxidant and antibacterial activity. Mangosteen peel in the extraction process is carried out with various extraction methods and solvents. This study aims to determine the effect of extraction methods using different solvents on the yield and phytochemical screening of mangosteen peel extract which is indicated as a poultry feed supplement. This research method is experimental with a Completely Randomized Design (CRD) factorial pattern 3x2. The first factor is the solvent (factor A) A1 = 96% ethanol, A2 = ethyl acetate, A3 = n-hexane. The second factor is the method (factor B) B1 = maceration method and B2 = soxhletation method which produces 6 treatments. The parameters observed are the percentage of yield and phytochemical screening of mangosteen peel extract. The results of this study, namely the percentage of yield showed very significant results (P<0.01). The phytochemical screening test showed the presence of tannin, polyphenols, and triterpenoids. The conclusion of this study is that the maceration method with 96% ethanol solvent shows the best yield percentage. The results of this study can be useful as a natural antioxidant for livestock, especially poultry.
KUALITAS FISIK LIMBAH TAUGE KACANG HIJAU YANG DIFERMENTASI EFFECTIVE MICROORGANISM-4 DENGAN LEVEL BERBEDA Fajari, Widi Mahdar; Ardigurnita, Firgian; Kusmayadi, Andri
Agrinimal Jurnal Ilmu Ternak dan Tanaman Vol 13 No 1 (2025): Agrinimal Jurnal Ilmu Ternak dan Tanaman
Publisher : Jurusan Peternakan Fakultas Pertanian Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/ajitt.2025.13.1.65-71

Abstract

Pemanfaatan limbah tauge kacang hijau baik digunakan sebagai bahan pakan alternatif untuk ternak, namun karena mengandung serat kasar cukup tinggi dan daya simpan tidak dapat bertahan lama maka proses fermentasi perlu dilakukan untuk mengawetkan dan memperbaiki nilai nutrisi bahan pakan sehingga dapat dimanfaatkan di masa yang akan datang. Tujuan penelitian untuk mengetahui pengaruh effective microorganism-4 (EM-4) sebagai starter pada fermentasi limbah tauge kacang hijau dan mengetahui level optimal EM-4 pada proses fermentasi terhadap kualitas fisik (warna, aroma, tekstur dan pH) limbah tauge kacang hijau. Penelitian menggunakan Rancangan Acak Lengkap (RAL) dengan 4 perlakuan yaitu P0 = Limbah Tauge + 0 ml EM-4 + 0 ml molases, P1 = Limbah Tauge + 2 ml EM-4 + 2 ml molases, P2 = Limbah Tauge + 4 ml EM-4 + 4 ml molases, dan P3 = Limbah Tauge + 6 ml EM-4 + 6 ml molases dan masing-masing perlakuan memiliki 5 ulangan. Hasil penelitian menunjukkan penambahan EM-4 pada fermentasi limbah tauge kacang hijau berpengaruh nyata (P<0,05) terhadap kualitas fisik aroma, tekstur dan pH. Level pemberian EM-4 sebesar 6 ml (P3) menghasilkan fermentasi optimal terhadap kualitas fisik warna (2,95), aroma (3,75), tekstur (2,35) dan pH (6,52). ABSTRACT Mung bean sprout waste is good for use as an alternative feed for livestock. Still, because it contains quite high crude fiber and the shelf life cannot last long, the fermentation process needs to be carried out to preserve and improve the nutritional value of the feed material so that it can be used in the future. The purpose of the study was to determine the effect of effective microorganism-4 (EM-4) as a starter in the fermentation of mung bean sprout waste and to determine the optimal level of EM-4 in the fermentation process on the physical quality (color, aroma, texture, and pH) of mung bean sprout waste. The study used a Completely Randomized Design (CRD) with four treatments, namely P0 = Bean Sprouts Waste + 0 ml EM-4 + 0 ml molasses, P1 = Bean Sprouts Waste + 2 ml EM-4 + 2 ml molasses, P2 = Bean Sprouts Waste + 4 ml EM-4 + 4 ml molasses, and P3 = Bean Sprouts Waste + 6 ml EM-4 + 6 ml molasses and each treatment had 5 replications. The study results showed that the addition of EM-4 to the fermentation of mung bean waste had a significant effect (P<0.05) on the physical quality of aroma, texture, and pH. The level of EM-4 administration of 6 ml (P3) resulted in optimal fermentation on the physical quality of color (2.95), aroma (3.75), texture (2.35), and pH (6.52).
PENGARUH LAMA PENGASINAN DAN DOSIS PENAMBAHAN SERAI DAPUR DAN BAWANG PUTIH TERHADAP KUALITAS ORGANOLEPTIK DAN KARAKTERISTIK FISIK TELUR PUYUH ASIN Diana, Diana; Kusmayadi, Andri; Wulansari, Putri Dian
Jurnal Ilmu dan Teknologi Peternakan Vol. 13 No. 1 (2025)
Publisher : Fakultas Peternakan, Universitas Hasanuddin, Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/jitp.v13i1.43138

Abstract

Penelitian ini bertujuan untuk mengetahui lama pengasinan telur puyuh dengan penambahan serai dapur dan bawang putih terhadap kualitas organoleptik dan karakterisitik fisik telur puyuh asin. Telur yang digunakan dalam penelitian ini berumur 1 hari. Metode yang digunakan dalam penelitian ini yaitu Rancangan Acak Lengkap (RAL) pola faktorial 3 x 2 yang terdiri 3 perlakuan 5 ulangan. Setiap ulangan menggunakan 10 butir telur puyuh. Perlakuan yang digunakan yaitu menggunakan konsentrasi ekstrak serai dapur dan ekstrak bawang putih (0%, 10%, dan 15%) dan lama pengasinan (7 dan 14 hari). Parameter yang diukur dalam penelitian ini adalah pH, kadar air, dan kualitas organoletik (aroma, rasa, warna dan kemasiran). Hasil penelitian menunjukan bahwa nilai pH dan kadar air telur puyuh asin tidak berbeda diantara kombinasi perlakuan penambahan serai dan bawang putih baik pada pengasinan 7 maupun 14 hari. Penambahan serai dan bawang putih dengan level hingga 15% nyata meningkatkan skor pada parameter aroma, rasa, warna dan kemasiran terutama jika pengasinan dilakukan selama 14 hari. Dosis terbaik dalam mempertahankan pH dan kadar air serta memperbaiki tingkat penerimaan telur puyuh asin adalah 15% dan lama pengasinan 14 hari.Kata kunci : bawang putih, serai dapur, telur puyuh, telur asin.
Peran Technology Readiness, Job Meaningfulness, dan Work Engagement dalam Adaptive Performance Nur Efa Rista; Andri Kusmayadi
Tamilis Synex: Multidimensional Collaboration innovation in the digital era
Publisher : CV Edujavare Publishing

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.70610/tls.v2i01.350

Abstract

This study examines the influence of factors such as technology readiness, job meaningfulness, and work engagement on employee adaptation to digital work changes at Hermina Hospital. The population is 150 non-medical employees, and data collection is done through an online survey with Likert scale. The results show that technology readiness does not have a direct effect on adaptive performance, but has a positive effect on job meaningfulness. Job meaningfulness also acts as a mediator between technology readiness and adaptive performance. In addition, work engagement positively affects adaptive performance and moderates the relationship between technology readiness and adaptive performance. This research provides important insights in the context of adaptation to changes in digital work in hospitals.
Pengaruh Integrasi Saluran, Kualitas Pelayanan, dan Citra Merek terhadap Kepuasan dan Loyalitas Pelanggan Devyta Zahra; Andri Kusmayadi
JUMBIWIRA : Jurnal Manajemen Bisnis Kewirausahaan Vol. 4 No. 3 (2025): Desember : Jurnal Manajemen Bisnis Kewirausahaan
Publisher : BADAN PENERBIT STIEPARI PRESS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56910/jumbiwira.v4i3.3293

Abstract

Understanding customer behavior is a key element in creating an enjoyable shopping experience and maintaining customer satisfaction and loyalty. In the digital age, customers expect a seamless shopping experience both in physical stores and through online platforms. This study aims to analyze the influence of channel integration, service quality, and brand image on customer satisfaction and its implications for loyalty. The survey was conducted on 125 active Sephora customers in Jakarta who have made purchases through online and offline channels at least once a year. The results show that all three variables—channel integration, service, and brand image—have a significant effect on customer satisfaction levels. Satisfied customers are more likely to show loyalty through repeat purchases and recommendations to others. A consistent and convenient shopping experience across multiple channels is proven to strengthen the long-term relationship between customers and brands. These findings emphasize the importance of companies in designing marketing strategies that prioritize channel integration and quality service as the main foundation in building sustainable customer loyalty. This research makes a practical contribution to the development of retail business strategies based on customer experience, as well as a reference for companies in improving competitiveness through a holistic approach to customer satisfaction and loyalty.
The Effect of Product Quality and Brand Image on Customer Satisfaction and Customer Loyalty: - Novia Nur Anisa; Andri Kusmayadi
International Journal of Economics (IJEC) Vol. 4 No. 2 (2025): July-December
Publisher : PT Inovasi Pratama Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55299/ijec.v4i2.1538

Abstract

Brand image an important role in the marketing strategy that can be implemented by the originote company by providing the best facilities for its users to be able to provide trust, satisfaction so that consumers make continuous purchases of the product. The purpose of this study was conducted to determine the greatest influence on customer loyalty. This type of research is quantitative with a purposive sampling technique distributed through questionnaires to 100 male and female respondents who use originote products aged 18-45 years who have made at least 2 purchases in the last 3 months and domiciled in West Jakarta. Primary data analysis was carried out using the Structural Equation Modeling (SEM) method. The results of this study indicate that the 5 proposed hypotheses are accepted, and the product quality variable has the greatest direct influence on customer satisfaction. This study contributes to the originote company in maintaining and increasing customer loyalty by looking at several factors formed from each consumer complaint optimally and measurably. For further research, the researcher suggests expanding the research area and looking for objects in other fields
Co-Authors Abun Abun Abun Adnan Arshad Adnan Arshad Ardigurnita, Firgian Arif Arif Arshad, Adnan Asep Sumarna Asyiah, Ai Kusmiati Budhi Wahyu Fitriadi Caribu Hadi Prayitno Dafik Sahal, Yosep Farhan Deasy Safitri Depy Muhamad Pauzy Devyta Zahra Diana Diana Dona Setia Umbara Dona Setya Umbara Endang Sujana Fajari, Widi Mahdar Fatimah, Elva Siti Febrianto, Dwiki Nur Fitrian, Devi Arum Frandika, Dedy Inko Ghaling Achmad Abdul Ghonisyah Gianty Hartani Lugiana Handi Kusnadi Heryadi, D Yadi Indradewa, Rhian Jakiyah, Ulpah Janati, Anisah Jejen Nurmila Kamiel Roesman Bachtiar Lovita Adriani Lutfi Ginayah Maria Kristina Marlina, yuli Muchtaridi Muchtaridi Muhammad Hidayat Muliawati, Teti Negoro, Dimas Angga Novia Nur Anisa Novia Rahayu Novia Rahayu Nur Efa Rista Nurcahya, Intan Nurdianti, Sofi Adha Nurul Frasiska Prestyse Desputri Gulo Putri Dian Wulansari Qiqi Yuliati Zaqiah, Qiqi Yuliati Reny Hidayati Resa Mustika Richa Mardianingrum Ridwan Fauzi Ristina Siti Sundari Ristini Siti Sundari Rosita, Sindi Siti Nurhidayah Sofyan, Joel Faruk SRI RAHAYU Sumarna, Asep Sundari Sundari Tamara, Sinta L. Ujang Hidayat Tanuwiria Walid, Rifan Afrian Nur Wati, Ari Kusuma Wijaya, Riki Winarto Hadi Yanti Yanti Yanti Yanti Yosep Farhan Dafik Sahal Yudhi Arie Priyanto Yuliati Zaqiah, Qiqi Yusuf Sumaryana Yusuf Sumaryana Zuprizal (Zuprizal)