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All Journal Jurnal Siasat Bisnis JSEH (Jurnal Sosial Ekonomi dan Humaniora) Journal of Economic, Bussines and Accounting (COSTING) Distribusi SEIKO : Journal of Management & Business International Journal of Social Science and Business JMM UNRAM (Jurnal Magister Manajemen Universitas Mataram) Jurnal Pengabdian Magister Pendidikan IPA Jurnal Review Pendidikan dan Pengajaran (JRPP) Jurnal Gema Ngabdi International Journal of Economics Development Research (IJEDR) Management Studies and Entrepreneurship Journal (MSEJ) Jurnal Abdi Insani Community Development Journal: Jurnal Pengabdian Masyarakat Jurnal Scientia Elastisitas Jurnal Ekonomi Pembangunan Jurnal Abdimas Sangkabira International Journal of Community Service ALEXANDRIA: Journal of Economics, Business, and Entrepreneurship Agroteksos JEMSI (Jurnal Ekonomi, Manajemen, dan Akuntansi) East Asian Journal of Multidisciplinary Research (EAJMR) Jurnal Pustaka Aktiva : Pusat Akses Kajian Akuntansi, Manajemen, Investasi, dan Valuta Publikasi Ilmiah Bidang Pengabdian Kepada Masyarakat (SIKEMAS) Populer: Jurnal Penelitian Mahasiswa Innovative: Journal Of Social Science Research Journal of Finance, Economics, and Business International Journal of Economics, Management and Accounting International Journal of Management Science Jurnal Penelitian Pendidikan Indonesia Jurnal Abdimas Independen E-Amal: Jurnal Pengabdian Kepada Masyarakat Jurnal Pendidikan Progresif
Santy Nururly
Fakultas Ekonomi, Universitas Mataram, Mataram
Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Mathematics Public Health Social Sciences Other

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FAKTOR-FAKTOR YANG MEMPENGARUHI NIAT BERWIRAUSAHA (Studi Kasus pada Mahasiswa Fakultas Ekonomi dan Bisnis Universitas Mataram) Nururly, Santi; Suryatni, Mukmin; Ilhamudin, Ilhamudin; Suprayetno, Djoko
JURNAL SOSIAL EKONOMI DAN HUMANIORA Vol 4, No 2 (2018): JURNAL SOSIAL EKONOMI DAN HUMANIORA
Publisher : LPPM Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jseh.v4i2.9

Abstract

Di era pembangunan ekonomi Indonesia saat ini berwirausaha merupakan lapangan pekerjaan yang menarik untuk dipilih oleh mahasiswa setelah mereka lulus. Penelitian ini bertujuan untuk menganalisis faktor-faktor yang mempengaruhi niat berwirausaha pada Mahasiswa Fakultas Ekonomi dan Bisnis Universitas Mataram. Penelitian dengan menggunakan metode asosiatif. Model penelitian meliputi pengaruh dari faktor sifat kewirausahaan, keahlian kewirausahaan dan faktor kontekstual kewirausahaan terhadap niat berwirausaha. Penentuan besarnya sampling dengan rumus Slovin sebanyak 100 mahasiswa yang berasal dari mahasiswa Fakultas Ekonomi dan Bisnis Regular Pagi dan Sore. Responden dipilih dengan menggunakan teknik purposive sampling dengan kriteria sampling adalah mahasiswa yang telah mendapat mata kuliah kewirausahaan dan telah memiliki/menjalankan usaha. Alat analisis yang digunakan dengan menggunakan regresi berganda.  Hasil penelitian menunjukkan bahwa faktor sifat kewirausahaan, keahlian kewirausahaan dan faktor kontekstual mempengaruhi niat berwirausaha mahasisawa Fakultas Ekonomi dan Bisnis Universitas Mataram.Kata Kunci: Niat berwirausaha, sifat, keahlian, kontekstual
Kompetensi Wirausaha yang Mendorong Keberhasilan Usaha (Studi pada IKM Produk Makanan Olahan Di Provinsi Nusa Tenggara Barat) Santi Nururly; Mukmin Suryatni; M. Ilhammuddin
Elastisitas : Jurnal Ekonomi Pembangunan Vol. 2 No. 1 (2020): Elastisitas, Maret 2020
Publisher : Universitas Mataram

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

Abstract

Penelitian ini bertujuan untuk menganalisis hubungan kompetensi wirausaha yang mendorong keberhasilan Industri Kecil dan Menengah (IKM) pengolahan makanan di Provinsi Nusa Tenggara Barat (NTB). Jenis penelitian asosiatif, dengan menggunakan teknik non probability sampling. Unit analisis adalah IKM yang ada di Provinsi NTB, yang mencakup wilayah Pulau Lombok, terdiri dari: Lombok Barat, Kota Mataram, Lombok Tengah, Lombok Timur, Lombok Utara, dan Wilayah Pulau Sumbawa; Sumbawa Besar. Responden penelitian adalah pemilik atau pengelola usaha IKM yang diperoleh dengan cara purposive sampling yaitu pemilihan sampel dengan kriteria tertentu. Dalam penelitian ini responden adalah IKM yang telah berdiri lebih dari 3 (tiga) tahun dengan pendapatan positif. Jumlah Responden dalam penelitian ini sebanyak 101 pengusaha. Teknik analisis data dengan menggunakan SPSS. Hasil penelitian menunjukkan terdapat hubungan yang signifikan antara kompetensi wirausaha dengan keberhasilan usaha pada IKM pengolahan makanan di Provinsi NTB.
Pelatihan dan Pendampingan Usaha di Kelompok Pengolahan dan Pemasar Hasil Perikanan (POKLAHSAR) di Dusun Lokok Rangan, Kecamatan Kayangan, Kabupaten Lombok Utara Sulaimiah Sulaimiah; Santi Nururly; Sulhaini Sulhaini; Djoko Suprayetno
Jurnal Gema Ngabdi Vol. 2 No. 1 (2020): Jurnal Gema Ngabdi
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jgn.v2i1.45

Abstract

North Lombok Regency is the most affected area due to the sequential earthquake that occurred in July 2018 on the island of Lombok. Therefore, the purpose of community service activities is to provide training and business assistance to communities that have an impact on earthquakes. The location is addressed to the Sedayu Putri Fisheries Processing and Marketers Group (POKLAHSAR) on Lokok Rangan Hamlet, Kayangan District, North Lombok Regency. The training provided on entrepreneurship and business management to produce a variety of food products from marine fish, such as shredded meat, fish bone crackers and fish bone sticks from the utilization of fish bone waste. Next to provided training on marketing and finance. The method used by lectures, consultation and assistance. Activities will be carried out from May 2019 to November 2019. The results of the activities of group members are able to produce shredded fish products, fish bone crackers and fish sticks. Expected result is the participants rose again to produce a variety of processed products from the sea acquired knowledge about the importance of packaging, used social media for broad marketing, and made financial report. Participants got back up from adversity and generated income to improve their welfare.
Pelatihan Dan Penampingan Pengolahan Rumput Laut Dan Hasil Laut Menjadi Aneka Kuliner Pada Nelayan di Desa Labuhan Haji Kabupaten Lombok Timur Sulaimiah Sulaimiah; Santi Nururly; Sulhaini Sulhaini
Jurnal Gema Ngabdi Vol. 3 No. 1 (2021): Jurnal Gema Ngabdi
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jgn.v3i1.129

Abstract

This community service aims to improve the welfare of the community, especially in the coastal areas of Labuhan Hajj village who work as fishermen, as an area that is included in the category of underprivileged areas, this area needs touches that can improve the welfare of its people by optimizing the potential that exists in the village. namely seaweed and its sea products which are quite large. This century, named Kobe Molek, this time, how to cultivate the existing potential to make various culinary delights that can be liked by many people with various attractive forms, affordable prices and can be found in many places. One of the potentials of this area is processing sea rumpu into snacks that they like, having a distinctive taste, such as seaweed lunkhead, seaweed pilus cake, grass grass and so on, while ordinary fish is made of long-lasting shredded with a tantalizing taste and pamper the tongue of culinary lovers . as well as the form of packaging that makes consumers' eyes fixed and of course at a price that does not drain a lot of pockets. The village's huge potential requires high creativity so that it can be accepted by the community and able to compete among other entrepreneurs. This community creativity needs to be supported by training such as product processing, packaging and marketing and what is no less important is financial management.  This training is carried out in coordination with related agencies such as the social service, the trade office to be able to provide guidance and direction as well as provide assistance starting from training in production, packaging and sales. The container in the community called Kobe Molek is a container for fishermen's wives who are concerned about cultivating the potential of the village, namely seaweed and its fish products that process it into culinary according to the wishes of consumers. This product is marketed around the village and trying to be marketed through social media, such as Facebook, Instagram, whatshapp, with the hope that the products can be sold more widely and participate in exhibitions conducted by related agencies.
Business Success Review from Entrepreneur Orientation, Entrepreneur Competency, and Entrepreneur Leadership study on Small and Medium Enterprises (SMEs) in Mataram City Santi Nururly; Mukmin Suryatni; Mahyudin Natsir; M. Ilhamudin
East Asian Journal of Multidisciplinary Research Vol. 1 No. 3 (2022): April 2022
Publisher : PT FORMOSA CENDEKIA GLOBAL

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (263.101 KB) | DOI: 10.55927/eajmr.v1i3.105

Abstract

Small and Medium Enterprises (SMEs) must have the capability and strategy to seize opportunities and renew the market. The business's success shows by being able to survive and be able to provide prosperity for entrepreneurs. This research examines business success in SMEs in Mataram City, which is associated with entrepreneurial orientation, entrepreneurial competence, and entrepreneurial leadership. The research sample takes from all SMEs in Mataram City, which has official permission from the government. Data collection was carried out by distributing questionnaires to SME leaders. The results show that entrepreneurial orientation, entrepreneurial competence, and entrepreneurial leadership can be aspects that can increase business success.
PENGARUH KARAKTERISTIK INDIVIDU, KARAKTERISTIK PEKERJAAN, LINGKUNGAN KERJA TERHADAP STRES KERJA KARYAWAN ADMINISTARSI UMUM RUMAH SAKIT UMUM DAERAH PROVINSI NTB Sulaimiah Sulaimiah; Santi Nururly; Joko Suprayetno; Mahyuddin Nasir
Distribusi - Journal of Management and Business Vol. 6 No. 1 (2018): Distribusi, Maret 2018
Publisher : Fakultas Ekonomi dan Bisnis Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/distribusi.v6i1.19

Abstract

This study aims to determine the significant relationship of individual characteristics, job characteristics, work environment either simultaneously or partially as well as dominant influence.This research is located in West Nusa Tenggara provincial hospital general administration section which consist of 60 people as respondent, research type used is associative research, data collecting method by questionnaire and interview and documentation with linear multiple regression analysis with f test and t test.The result of this research is significant influence of individual characteristic, work characteristic, work environment simultaneously influence to work stress, while partially individual characteristic and work environment have significant effect to work stress, while dominant influence is individual characteristic
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.
SIKAP KONSUMEN TERHADAP PRODUK UNGGULAN SEKTOR MAKANAN KOTA MATARAM (STUDI PADA PRODUK TAHU ABIAN TUBUH) H M Ilhamuddin; Hj Santi Nururly; Rusminah Rusminah
JMM UNRAM - MASTER OF MANAGEMENT JOURNAL Vol. 8 No. 1 (2019): JMM Maret 2019
Publisher : Master of Management, Mataram University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (620.981 KB) | DOI: 10.29303/jmm.v8i1.353

Abstract

This research is aimed at determining the attitude of consumers towards one of the superior products of Mataram city, that is tahu Abian Tubuh. The research is descriptive which using sample survey method. In order to answer the problem proposed, the analytical tool is Ideal-Point Model. The model measures a difference between what is desired and what is perceived by consumers. The result of this study shows that consumer attitudes are very good. It is indicated by attitude value of 13,764 which is lied at the highest interval in linear numerical scale 0 < Ab < 22,56 (very good). It means that the Tahu Abian Tubuh is in accordance with consumer’s desire. Key words: consumer’s attitude, tahu Abian Tubuh.
ANALISIS KEPUASAN KONSUMEN TERHADAP PRODUK UNGGULAN SEKTOR MAKANAN KOTA MATARAM (STUDI PADA PRODUK TAHU ABIAN TUBUH) M. Ilhamudin; Santi Nururly; Rusminah Rusminah
JMM UNRAM - MASTER OF MANAGEMENT JOURNAL Vol. 9 No. 2 (2020): JMM Juni 2020
Publisher : Master of Management, Mataram University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (362.504 KB) | DOI: 10.29303/jmm.v9i2.515

Abstract

This research is aimed at determining the customers satisfaction towards a superior product of Mataram city, Tahu Abian Tubuh. The reseach is descriptive one which using sample survey method. In order to answer the problem proposed, the analytical tools are IKK model and Cartesius diagram. The first model is to measure a difference between what is desired and what is perceived by customers. The second model is to determine which are the attributes have priority to upgrade. The result of this study shows that customers are satisfied to the attributes of tahu Abian Tubuh. However, the flavor needs to have  attention, due to the flavor of Tahu is fastly changed. Kata Kunci: Konsumen, kepuasan, Tahu Abian Tubuh
THE CONSUMER PERCEPTION ON QUALITY OF THE PEARL JEWELRY CRAFTS PRODUCTS MATARAM Muhamad Ilhamuddin; Santi Nururly; Rusminah Rusminah; Hilmiati Hilmiati
JMM UNRAM - MASTER OF MANAGEMENT JOURNAL Vol. 10 No. 1 (2021): JMM Maret 2021
Publisher : Master of Management, Mataram University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (995.974 KB) | DOI: 10.29303/jmm.v10i1.644

Abstract

The research aims to determine consumer perception on the quality of pearl jewelry products in Mataram. The population is consumers of pearl jewelry products, and the respondent determination technique is purposive sampling. The number of sample taken is 100 people. To answer the problem posed, the Ideal-Point Model is used. The model measures the gap (difference) between what is perceived and what consumers need. The result shows that the interest of consumers in purchasing pearl jewelry is mainly due to pearl quality, followed by other quality attributes. The quality value gap is quite large in the attributes of conformity to specifications, frame material, aesthetic value, price, and pearl jewelry design. Even though there is a value gap in some quality attributes, overall quality of Sekarbela pearl jewelry products is very good according to consumer perception.Keywords:Perception, Consumer, Quality, Crafts, Pearls
Co-Authors Abbas, Jawad Abdul Azis Bagis Abdul Azis Bagis Abdurohim Abdurohim Adi Septiawan Aditiya Lestari, Ni Made Dwi Ayu Ahyar Ahyar Akram Sukma Akram Sukma Ala`a Nimer AbuKhalifeh Alya Saputri Annisa Aprilia Anton R. Sabella Anuar bin Arshad, Mohd. Asep Suherman Azhary Noersidiq Azis Abdul Bagis Bagis, Abdul Azis Baiq Nurul Suryawati Burhanuddin Burhanuddin Burhanudin Burhanudin Burhanudin Burhanudin Calen Devi Oktaviana Dian Ariani Dina Fitriani Djoko Suprayetno Djoko Suprayetno Djoko Suprayetno Donny Dharmawan Donny Dharmawan Elizabeth Ema Yudiani, Ema Erna Erna, Erna Fidiya, Fidiya H M Ilhamuddin Hamzah, Faris Handayani Rinuastuti Herni Utami Rahmawati Hilmiati Hilmiati Hilmiati Hilmiati I Nyoman Tri Sutaguna Ida Ayu Putu Sri Widnyani Ilhamudin Ilhamudin Ilhamudin, Ilhamudin Ilhamudin, Muhamad Imanuella Ramaputri Injen Pardamean Butarbutar Isniar Budiarti Jayanti, Ansri Joko Suprayetno Kusmayadi, Iwan Kususma, Rizaldi Lestari, Indah M. Anwar M. Furkan, Lalu M. Ilhammuddin M. Ilhamudin M. Ilhamudin Mahyuddin Nasir Mahyudin Natsir Marto Silalahi Mitia Arisni Agustina Mohamed, Zulkifflee Mohammad Rofik Muhamad Bai’ul Hak Muhamad Ilhamuddin Muhammad Ade Kurnia Harahap Muhammad Fathurrahman Muhammad Ghathfan Hanif Muhammad Ilhamudin Mukmin Suryatni Mukmin Suryatni Mukmin Suryatni Mukmin Suryatni, Mukmin Mulyadi Mulyadi Mulyadi Mulyadi Ni Ketut Surasni Nur Azizah Nurdin Yusuf Nurmayanti, Siti Nuzul Hidayat, Nuzul Olfin Ishak Rakhmawati, Intan Ratnawita Ratnawita Resdiansyah Resdiansyah Retnowati, Weni Rusminah Hs Rusminah Hs Rusminah Rusminah Rusminah Rusminah Salsa Dela Asmarini Septiani, Emilia Siti Sriningsih Siti Sriningsih Sofia Maudilia Juniarti Sri Wahyulina Sudung Simatupang Sukma, Akram Sulaimah Sulaimah Sulaimiah Sulaimiah Sulaimiah Sulaimiah Sulaimiah Sulaimiah, Sulaimiah Sulaimiah, Sulaimiah Sulhaini Sulhaini Suprayetno, Djoko Suryani, Embun Syamsul Arifin Syamsul Hidayat Dilaga, Syamsul Hidayat Talung Wardana Tara, Nur aida Arifah Thatok Asmony Weni Retnowati Wina Aset Windi Novia Ratri Wardhani Yogi Nurfauzi Yudha Prayogi Zefanya Andryan Girsang Zulkifflee Mohamed