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All Journal Al-Buhuts (e-journal) Jurnal Multidisiplin Madani (MUDIMA) Journal of Innovation Research and Knowledge
Ikhsan Amar Jusman
Sekolah Tinggi Ilmu Ekonomi YPUP
Humanities Civil Engineering, Building, Construction & Architecture Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Health Professions Industrial & Manufacturing Engineering Law, Crime, Criminology & Criminal Justice Social Sciences

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The Role of Organizational Culture, Rewards, and Leadership Models to Employee Work Commitment Ikhsan Amar Jusman
Jurnal Multidisiplin Madani Vol. 2 No. 3 (2022): March 2022
Publisher : PT FORMOSA CENDEKIA GLOBAL

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (256.513 KB)

Abstract

Employees committed to their jobs want to keep on as members of the organization. Therefore, to develop an organization, various aspects must be considered to create work commitment. The impact of organizational culture, compensation, and leadership models on work commitment is investigated in this study. This research uses multiple regression analysis to do a quantitative descriptive analysis. A simple random sample was used in this study, which included 73 employees from PT Bussan Auto Finance. The data was analysed using multiple linear regression analysis method. The results partially show that organizational culture has a significant positive effect on employee work commitment, rewards significantly affect employee work commitment, and the leadership model has a significant positive effect on employee work commitment. Simultaneously, organizational culture, rewards, and leadership models significantly affect employee work commitment.
THE EFFECT OF PROMOTION, PRICE, AND FACILITIES ON CUSTOMER SATISFACTION (A CASE STUDY AT RESTO THE LOBBY) Rohani; Husnawati Rahman; Sultan Iskandar; Ikhsan Amar Jusman
Journal of Innovation Research and Knowledge Vol. 1 No. 7: Desember 2021
Publisher : Bajang Institute

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Abstract

The purpose of this study was to determine the effect of promotion, price, and facilities on customer satisfaction at Resto the Lobby. In this study, the researcher applied the qualitative method with a quantitative approach. In addition, the employed sampling technique was purposive sampling, resulting in 75 people as respondents. The collected data were analyzed using the reliability test, multicollinearity test, linear regression analysis, T-test, and F-test with SPSS v. 22. Results showed that promotion, price, and facilities simultaneously have a positive and significant effect on customer satisfaction. Partially, prices and facilities have a positive and significant effect on customer satisfaction. However, promotion partially has no effect on customer satisfaction
Analisis Strategi Pemasaran dalam Meningkatkan Penjualan Garam: Studi kasus pada Perempuan Penjual Garam di Daerah Pesisir Jeneponto Kapriani Kapriani; Andi Hendra Syam; Ikhsan Amar Jusman; Nuzul Fadilah; Rahmat Fauzi
Al-Buhuts Vol. 21 No. 2 (2025): Al-Buhuts
Publisher : Institute Agama Islam Negeri (IAIN) Sultan Amai Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30603/ab.v21i2.6910

Abstract

The purpose of this study is to analyse the appropriate marketing strategies to increase salt sales. This study was conducted in the coastal area of Nasara, Bangkala District, Jeneponto. The type of research is descriptive qualitative research. Data collection was carried out through interviews with respondents who were the main informants in this study. The population in this study were women salt sellers along the coast of Nasara, Jeneponto Regency. The sampling method used purposive sampling with a sample size of 15 respondents. Data analysis used the IFAS, EFAS and SWOT analysis techniques. The results of the analysis included the S-O Strategy, which is to utilise the local image as a salt production centre through local branding, affordable prices, digital promotion, partnerships with local businesses, and capacity building through government training programmes. The W-O Strategy involves overcoming weaknesses through processing and packaging training, business assistance for PIRT permits, establishing cooperatives, utilising modern and traditional distribution channels, providing attractive kiosks, and digital media-based promotion. The S-T Strategy involves maintaining the quality and authenticity of local salt, building customer loyalty, and managing supplies to anticipate price fluctuations and seasonal changes. The W-T strategy involves forming cooperatives to overcome capital and distribution constraints, diversifying products, and developing emergency production plans with warehouse storage support.  
Co-Authors Andi Hendra Syam Husnawati Rahman Kapriani Kapriani Nuzul Fadilah Rahmat Fauzi Rohani Sultan Iskandar