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All Journal JSEH (Jurnal Sosial Ekonomi dan Humaniora) Jurnal Kompetitif : Media Informasi Ekonomi Pembangunan, Manajemen dan Akuntansi Jurnal Abdi Insani Jurnal Abdimas Sangkabira ProBisnis : Jurnal Manajemen Jurnal Abdimas Independen Jurnal Perikanan
Muhammad Ilhamudin
Universitas Mataram
Agriculture, Biological Sciences & Forestry Humanities Civil Engineering, Building, Construction & Architecture Computer Science & IT Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Mathematics Social Sciences Other

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PENGARUH LIFESTYLE, KUALITAS PRODUK DAN PROMOSI TERHADAP KEPUTUSAN PEMBELIAN PADA MATAHARI LOMBOK EPICENTRUM MALL Muhammad Zar Ghipari; H. M. Ilhamuddin; Rusminah HS
JURNAL KOMPETITIF : MEDIA INFORMASI EKONOMI PEMBANGUNAN, MANAJEMEN DAN AKUNTANSI Vol 8 No 1 (2022): Ekonomi Pembangunan, Manajemen dan Akuntansi
Publisher : Fakultas Ekonomi Universitas Islam Al-Azhar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47885/kompetitif.v8i1.530

Abstract

This study aims to determine the effect of lifestyle, product quality and promotion on purchasing decisions at Matahari Lombok Epicentrum Mall. The data collection method used is a survey sample with a sampling technique using purposive sampling with a sample of eighty people. Data collection techniques using online questionnaires with data collection tools using questionnaires that have been tested for validity and reliability. The analysis technique used is multiple linear regression. The results showed that the lifestyle variable had a t count value of 2.694 which was greater than the t table with a value of 1.99006 with a significant level of 0.009 having a positive and significant effect on purchasing decisions, the product quality variable had a t count value of 2.159 which was greater than the t table with a value of 2.159. 1.99006 with a significant level of 0.003 has a positive and significant effect on purchasing decisions, and the promotion variable has a t value of 5.881 which is greater than t table with a value of 1.99006 with a significant level of 0.000 a positive and significant effect on purchasing decisions, it can be said all variables have a positive and significant effect.
PERENCANAAN PROSES PRODUKSI DAN LAYOUT FASILITAS PADA INDUSTRI TEMPE DI LINGKUNGAN PERESAK TEMPIT KELURAHAN AMPENAN TENGAH Muhammad Ilhamudin; Weni Retnowati; Hilmiati Hilmiati; Rusminah Rusminah; Santi Nururly
Jurnal Abdimas Sangkabira Vol. 1 No. 2 (2021): Jurnal Abdimas Sangkabira, Juni 2021
Publisher : Program Studi Diploma III Akuntansi Fakultas Ekonomi dan Bisnis Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/abdimassangkabira.v1i2.29

Abstract

Kegiatan usaha sebagian besar di kota Mataram merupakan usaha industri kecil dan menengah yang merupakan lahan pencaharian dari masyarakat kota. Usaha-usaha tersebut bercirikan usaha rumahan atau home industry. Salah satu home industri yang bergerak dalam sektor makanan di Kota Mataram adalah industri penghasil tempe di Lingkungan PeresakTempit Kelurahan Ampenan Tengah. Seperti halnya kebanyakan usaha rumahan, usaha tempe di lingkungan ini juga mengalami kendala dalam hal proses produksi dan layout fasilitas. Pengabdian ini ditujukan bagi produsen tempe agar mereka dapat mengembangkan kemampuannya dalam hal merencanakan alur proses yang benar, penataan layout fasilitas yang dapat meningkatkan efisiensi dan efektifitas kerja, serta penggunaan ruang dapat dihemat. Penyampaian materi dalam bentuk penyuluhan dan diskusi dengan memberikan materi pentingnya perencanaan proses produksi dan layout. Sebagai narasumber adalah Tim Pengusul Pengabdian pada Masyarakat Fakultas Ekonomi dan Bisnis Universitas Mataram. Permasalahan mitra antara lain: (1) Persaingan yang cukup ketat dengan banyaknya pesaing; dan (2) Para pengusaha tempe di Tempit belum cukup memiliki kemampuan perencanaan proses produksi dan layout fasilitas. Solusi yang ditawarkan adalah: (1) penyuluhan tentang perencanaan proses produksi (2) penyuluhan tentang layout fasilitas produksi. Pelaksanaan kegiatan ini berlangsung dalam masa pandemi covid 19 (Agustus 2020), maka untuk menghindari kerumunan massa maka dilakukan di beberapa tempat usaha yang masing-masing dihadiri 4 -5 orang di setiap tempat usaha. Hasil kegiatan ini adalah peserta yang berjumlah 15 orang yang terdiri dari pemilik/karyawan mendapatkan pengetahuan dan kemampuan merencanakan proses produksi dan layout fasilitas yang merupakan aspek penting untuk meningkatkan efisiensi dan efektifitas usaha di masa datang.
PENGELOLAAN USAHA MAKANAN KECIL BERBAHAN RUMPUT LAUT MEMASUKI PASAR MODERN Santi Nururly; Emilia Septiani; Sulaimah Sulaimah; Mulyadi Mulyadi; Muhammad Ilhamudin
Jurnal Abdi Insani Vol 5 No 1 (2018): Jurnal Abdi Insani Universitas Mataram
Publisher : Universitas Mataram

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

Abstract

Komoditas rumput laut di Provinsi Nusa Tenggara Barat (NTB) merupakan produk unggulan daerah, namun pemanfaatannya belum maksimal. Umumnva industri pengolahan rumput Iaut memproduksi berbentuk tepung ”carginan", jelly, dan berbagai produk olahan yang menjadi ikon makanan khas NTB dan menjadi oleh-oleh bagi wisatawan. Potensi rumput laut tersebut rnendorong ibu-bu anggota UKM Putri Rinjani yang dimotivasi oleh lbu Hj. Zaenab dan UD Azhari bertempat di Desa Bilebante di Lombok Tengah, mengelola usaha makanan kecil dengan mengolah rumput Iaut dengan hasil pertanian yang lain. Produk makanan kecil yang dikembangkan antara lain oleh mereka seperti : kripik tortila jagung rumput laut, stik rumput laut, dan dodol rumput laut. Makanan kecil yang mereka hasilkan masih memilikl kelemahan iika ingin dipasarkan di pasar modern. Tujuan kegiatan pengabdian ini memberikan pelatihan dan pendampingan untuk dapat memasuki pasar modern, metode kegiatan dengan ceramah, diskusi, dan melakukan pengujian kandungan gizi produk yang dihasilkan. Kegiatan berlangsung 7 (tujuh) bulan dari bulan April sampai dengan November 2017. Hasil kegiatan peserta mendapat pengetahuan dan pengarahan tentang penguatan usaha untuk masuk ke pasar modern, kemasan produk, mendapatkan hasil pengujian kandungan gizi, strategi rnemperluas pasar, den menyewa tempat sebagai etalase produk.
PENYULUHAN BIDANG PRODUKSI UMKM INDUSTRI TEMPE DI LINGKUNGAN ABIAN KELURAHAN PEJERUK AMPENAN Muhammad Ilhamudin; Ahyar Ahyar; Weni Retnowati; Santi Nururly; Hilmiati Hilmiati
https://jurnal.fe.unram.ac.id/index.php/abdimas/about/privacy Vol 1 No 2 (2020): Jurnal Abdimas Independen, November 2020
Publisher : Fakultas Ekonomi dan Bisnis Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/independen.v1i2.18

Abstract

Peran Usaha Mikro, kecil, dan Menengah (UMKM) dalam perekonomian nasional sangatlah besar, demikian pula halnya untuk di kota Mataram Provinsi Nusa Tenggara Barat (NTB). Di Kota Mataram sebagian besar UMKM dalam bentuk Industri kecil dan kerajinan dengan berbagai jenis produk yang dihasilkan. Tujuan dari kegiatan pengabdian pada masyarakat ini adalah: (1) meningkatkan pengetahuan kepada pelaku usaha dan karyawan mengenai manajemen produksi, (2) meningkatkan pengetahuan dan keterampilan memproyeksi permintaan hasil produksi, dan (3) memberikan penyuluhan lokasi usaha, layout, manajemen persediaan dan kualitas. Kegiatan ini dilakukan pada sentra industri tempe di lingkungan Abian kelurahan Pejeruk Ampenan kota Mataram. Kegiatan dilakukan pada bulan juli hingga September 2019 dengan metode penyuluhan dan diskusi. Hasil kegiatan pelaku usaha dan karyawan dapat meningkatkan pengetahuan dan ketrampilan untuk mengelola usahanya dalam konteks manajemen produksi; yaitu tentang proyeksi permintaan hasil produksi,lokasi usaha,layout, manajemen persediaan, dan kualitas produk.
The customer preferences on product quality of Abian Tubuh Tofu ilhamudin, Muhammad; Masrun
ProBisnis : Jurnal Manajemen Vol. 15 No. 1 (2024): February: Management Science
Publisher : Lembaga Riset, Publikasi dan Konsultasi JONHARIONO

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62398/probis.v15i1.442

Abstract

This study aims to determine the quality of food sector SME products that are widely spread in Mataram City. The focus of research is on tofu products which are one of the superior products in this city. This study used the survey sample method, by choosing the Abian Tubuh tofu industry center as the research location. The study population was all customers knew who came to make purchases at some predetermined traditional market. In determining respondents as data sources in this study, researchers used purposive sampling techniques. Because the number of members of the study population is not known with certainty, the number of research samples was determined at 100 respondents. To answer the problem posed, the analytical tool used is the Ideal-Point Model, which is a consumer evaluation of what is perceived with what is desired. This model measures the difference between what is perceived and what consumers want. The results showed that the quality of SME products tofu Abian Tubuh, Mataram City was very good. This is indicated by the quality value being in the upper interval class which means that the quality of the tempeh product is in accordance with consumer wishes.
PENGARUH TINGKAT KERAPATAN MANGROVE TERHADAP PERTUMBUHAN DAN KELANGSUNGAN HIDUP KERANG DARAH (Anadara granosa) Muhammad Ilhamudin
Jurnal Perikanan Unram Vol 9 No 1 (2019): Jurnal Perikanan
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jp.v9i1.142

Abstract

Kerang darah (Anadara granosa) merupakan anggota kekerangan yang termasuk dalam kelas Bivalvia, disebut kerang darah karena kerang ini merupakan jenis kerang yang memiliki pigmen penghasil darah merah (heamoglobin). Tujuan penelitian untuk mengetahui pengaruh tingkat kerapatan mangrove terhadap pertumbuhan dan kelangsungan hidup kerang darah. Metode yang digunakan dalam penelitian adalah eksperimental dengan Rancangan Acak Lengkap terdiri dari 3 perlakuan dengan 4 kali ulangan, yaitu: P1 (kerpatan tinggi), P2 (tingkat kerepatan sedang), P3 (tanpa mangrove). Dari hasil penelitian yang dilakukan selama 60 hari menunjukan bahwa tingkat kerpatan mangrove memiliki pengaruh yang berbeda nyata terhadap pertumbuhan panjang dan berat kerang darah. Pertumbuhan panjang dan berat yang terbaik terdapat pada perlakuan P1 (kerapatan tinggi), sedangkan yang terendah terdapat pada perlakuan P3 (tanpa mangrove). Sedangkan hasil tingkat kelangsungan hidup dari masing-masing perlakuan tidak berbeda nyata terhadap tingkat kerapatan mangrove.
Analisis Produk UMKM Sektor Makanan Kota Mataram Pada Aspek Loyalitas Pelanggan (Studi Pada Produk Tahu Abian Tubuh) Ilhamudin, Muhammad; Hilmiati, Hilmiati; Rusminah, Rusminah
JURNAL SOSIAL EKONOMI DAN HUMANIORA Vol. 10 No. 3 (2024): JURNAL SOSIAL EKONOMI DAN HUMANIORA
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jseh.v10i3.660

Abstract

This study aims to assess customer loyalty toward Abian Tubuh tofu, one of Mataram City's flagship products. Using a descriptive research approach, the study seeks to provide insights into customer loyalty, a key aspect of consumer behavior theory. A sample survey method was employed, selecting several tofu markets in Mataram City as research locations. The population includes all customers who purchase tofu at these markets, with purposive sampling used to select respondents based on the research objectives. Given the unknown total population, a sample of 100 respondents was determined. The analysis utilized the Net Promoter Score (NPS) model to measure and understand customer loyalty levels. This study builds upon previous research focusing on the same product, Abian Tubuh tofu, in Mataram. Customer loyalty, a critical aspect of consumer behavior, needs periodic evaluation to ensure continued purchases and customer retention. Findings indicate that customers are highly loyal to Abian Tubuh tofu, based on various product attributes such as taste, price, aroma, texture, and nutritional content. The strong perception of product quality leads customers to recommend it to friends and colleagues. Marketers should maintain and enhance this level of loyalty to ensure business sustainability in the future.
Analisis Sikap Pelanggan Produk Kreatif pada Industri Kerajinan Mutiara Sekarbela Kota Mataram Ilhamudin, Muhammad; Hilmiati, Hilmiati; HS, Rusminah
JURNAL SOSIAL EKONOMI DAN HUMANIORA Vol. 10 No. 2 (2024): JURNAL SOSIAL EKONOMI DAN HUMANIORA
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jseh.v10i2.462

Abstract

This study aims to determine customer attitudes on creative products that are the flagship of Mataram City, namely Sekarbela pearl crafts. The type of research is descriptive which is used to get an idea of customer attitudes which is an important aspect in the theory of consumer behavior. This research uses a sample survey method, by choosing the center of Sekarbela pearl jewelry crafts as the research location. The population in this study was all customers of jewelry products who came to make purchases at the center. The respondent determination technique used in this study is purposive sampling, which is sampling according to the purpose of the study. Because the number of the study population is not known with certainty, the sample taken for the study was determined as many as 100 people. The analysis uses an attitude model to measure the extent of customer attitude after they make several purchases of the creative product. The topic of previous research with the research now proposed by researchers is interconnected, which remains on the creative products of Sekarbela pearl crafts in Mataram City. This study is to analyze customer attitudes which are important aspects of consumer behavior that periodically need to be analyzed and assessed to ensure the continuity of purchases and loyalty of their customers. The result shows that the attitude of consumers of pearl creative products was positive. These results are obtained from the process of analyzing a number of attributes inherent in the product such as durability, design, pearl grain quality, specifications, frame material, aesthetic value, and product price. The value of this attitude needs to be increased by marketers to ensure the survival of the business that has become the icon of Mataram City.
Pengukuran Loyalitas Konsumen Produk Perhiasan Mutiara Kota Mataram Ilhamudin, Muhammad; Rusminah, Rusminah; Hilmiati, Hilmiati
JURNAL SOSIAL EKONOMI DAN HUMANIORA Vol. 11 No. 3 (2025): JURNAL SOSIAL EKONOMI DAN HUMANIORA
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jseh.v11i3.939

Abstract

This study aims to analyze customer loyalty towards Sekarbela pearl jewelry, a leading product of Mataram City. Using a descriptive approach, the study measures loyalty as a key aspect of consumer behavior. A sample of 100 respondents was purposively selected from customers at several sales points in Mataram City, including the craft center, city outlets, and street vendors. Data analysis was conducted using the Net Promoter Score (NPS) model. The results show variation in loyalty levels based on purchase location. Customers at the Sekarbela craft center are categorized as highly loyal, while buyers at city outlets and street vendors are categorized as loyal. This loyalty is built through positive perceptions of product attributes such as pearl quality, aesthetics, durability, framing materials, specification suitability, and price. The high perception of product performance encourages customers to recommend the product to others. These findings underscore the importance for marketers to maintain and enhance loyalty to ensure the future sustainability of the Sekarbela pearl jewelry business.
Co-Authors Ahyar Ahyar Hilmiati Hilmiati Hilmiati Hilmiati, Hilmiati Hs, Rusminah Masrun Muhammad Zar Ghipari Mulyadi Mulyadi Rusminah Hs Rusminah Rusminah, Rusminah Santy Nururly Septiani, Emilia Sulaimah Sulaimah Weni Retnowati