Article Per Year (5 Year)
p-Index From 2020 - 2025
0.659
P-Index
This Author published in this journals
All Journal Jurnal Abdimas Sangkabira ALEXANDRIA: Journal of Economics, Business, and Entrepreneurship RESLAJ: Religion Education Social Laa Roiba Journal
Siti Aisyah Hidayati
university of Mataram
Religion Humanities Economics, Econometrics & Finance Education Environmental Science Social Sciences

Published : 3 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 3 Documents
Search

 1 
PENINGKATAN NILAI EKONOMI HASIL PERKEBUNAN (PISANG) MENJADI PRODUK OLAHAN (PERMEN JELLY) UNTUK MENINGKATKAN PENDAPATAN MASYARAKAT DI DESA KOTARAJA KECAMATAN SIKUR LOMBOK TIMUR Siti Aisyah Hidayati; Sri Wahyulina; Embun Suryani; Gusti Ayu Sri Oktariyani
Jurnal Abdimas Sangkabira Vol. 2 No. 1 (2021): Jurnal Abdimas Sangkabira, Desember 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.v2i1.70

Abstract

Pisang merupakan komoditas hortikultura (buah) yang dapat dimakan langsung atau diolah. Namun tentunya pengkonsumsian pisang secara langsung ataupun diolah memiliki kelebihan masing-masing. Di Desa Kotaraja masih banyak mengkonsumsi pisang dalam keadaan segar ataupun pengolahan yang masih sederhana seperti direbus dan digoreng.  Sehingga perlu adanya upaya diversifikasi dan peningkatan nilai ekonomi pangan olahan berbahan baku pisang menjadi produk olahan, salah satunya yaitu permen Jelly. Metode pelaksanaan dilakukan dengan sosialisasi dan praktik pembuatan permen jelly. Sosialisasi pembuatan permen jelly dari  pisang dilakukan dihadapan ibu-ibu rumah tangga di Desa Tetebatu Selatan. Kegiatan sosialisasi ini memberikan penjelasan tentang peningkatan nilai ekonomi pisang. Untuk dapat meningkatkan nilai ekonomi harus dilakukan diversifikasi produk berbahan dasar pisang. Setelah dilakukannya sosialiasi, dilanjutkan dengan praktik pembuatan permen jelly. Praktik ini dimulai dengan menjelaskan bahan dan peralatan yang digunakan sampai dengan proses pembuatan permen jelly. Dengan adanya kegiatan ini diharapkan ibu-ibu rumah tangga dapat memproduksi permen jelly dari buah pisang untuk dijual sehingga dapat meningkatkan pendapatan masyarakat terutama bagi ibu-ibu  rumah tangga yang ada di Desa Kotaraja Kecamatan Sikur Lombok Timur.
Analisis Perbandingan Kinerja Keuangan Bank Umum Konvensional Dengan Bank Umum Syariah di Indonesia Menggunakan Metode RGEC Periode 2018-2022 Putri Awaliana Ramdan; Lalu Hamdani Husnan; Siti Aisyah Hidayati
ALEXANDRIA (Journal of Economics, Business, & Entrepreneurship) Vol. 4 No. 2 (2023): September
Publisher : Postgraduate, University of Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/alexandria.v4i2.460

Abstract

This research aims to determine the differences in financial performance between Conventional Commercial Banks and Sharia Commercial Banks for the 2018-2022 period using the RGEC method which consists of Risk profile, Good corporate governance, Earnings and Capital. Risk Profile is proxied using the Non Performing Loans (NPL) ratio and Loan to Deposit Ratio (LDR) for BUK and Non Performing Financing (NPF) and Financial to Deposit Ratio (FDR) for BUS, GCG is proxied using the GCG self assessment composite value, Earnings are proxied using Return On Assets (ROA), Return On Equity (ROE), Net Interest Margin (NIM) for BUK and Net Operating Margin (NOM) for BUS and BOPO, and Capital is proxied using the Capital Adequacy Ratio (CAR). The sample used in this research consisted of 10 Conventional Commercial Banks and 7 Sharia Commercial Banks. Samples were taken using a purposive sampling method based on predetermined criteria. The data analysis techniques used in this research are descriptive statistics, normality test, and Independent Sample t-Test. The results of the research show that there are significant differences between Conventional Commercial Banks and Sharia Commercial Banks in the financial performance ratios of NPL/NPF, ROA, ROE, NIM and BOPO. Meanwhile, in terms of LDR/FDR, GCG and CAR financial performance ratios, there are no significant differences between Conventional Commercial Banks and Sharia Commercial Banks.
Dampak Penggunaan Quick Response Code Indonesia Standard Bagi Kinerja UMKM Nasabah KUR PT. Pegadaian Cabang Wonosobo Baiq Uswatunnisa Citraninggrat; Siti Aisyah Hidayati
Reslaj: Religion Education Social Laa Roiba Journal Vol. 6 No. 11 (2024): RESLAJ: Religion Education Social Laa Roiba Journal 
Publisher : Intitut Agama Islam Nasional Laa Roiba Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47467/reslaj.v6i11.5464

Abstract

This study aims to analyze the impact of using the Quick Response Code Indonesia Standard on the Performance of MSMEs that are customers of the KUR at PT. Pegadaian Wonosobo Branch. Utilizing a quantitative approach, this research collected data through survey using non-probability sampling techniques to obtain a representative sample of the population of MSME in Wonosobo and Banjarnegara Regency who use QRIS. The QRIS variable indicators include ease of use, understanding, satisfaction, and security, while the MSME performance indicators encompass profitability, number of customers, sales volume, and asset growth. Data analysis was conducted using SmartPLS 4 software to test the hypotheses and research model. The results indicate that the use of Quick Response Code Indonesia Standard has a positive and significant impact on improving MSME performance, with a coefficient value of 0.839, a t-statistic of 19.085 and p-value of 0.000. these findings suggest that the implementation of QRIS facilitates more efficient and secure transaction processes and contributes to increase profitability, customer number, sales and assets of MSMEs that are KUR customers.
Co-Authors Baiq Uswatunnisa Citraninggrat Gusti Ayu Sri Oktariyani Lalu Hamdani Husnan Putri Awaliana Ramdan Sri Wahyulina Suryani, Embun