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All Journal Jurnal Usia Dini EKOMBIS REVIEW: Jurnal Ilmiah Ekonomi dan Bisnis Jurnal Ekonomi, Manajemen, Akuntansi dan Keuangan Jurnal Akuntansi, Manajemen Dan Ekonomi Islam (JAM-EKIS) Jurnal Entrepreneur dan Manajemen Sains Triwikrama: Jurnal Ilmu Sosial Jurnal Al-Maun Jurnal Ekonomi, Manajemen, Bisnis, dan Akuntansi
Sri Ekowati
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Religion Arts Humanities Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Energy Law, Crime, Criminology & Criminal Justice Social Sciences Other

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The Effect Of Compensation And Work Motivation On Employee Job Satisfaction At PT.Agro Muara Rupit Fini Elpionita; Sri Ekowati
Jurnal Ekonomi, Manajemen, Bisnis dan Akuntansi Vol. 1 No. 3 (2025): April,
Publisher : Utami Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.70963/jemba.v1i3.203

Abstract

This study aimn to find out the influence of compensation and work motivation on employee job satisfaction at PT. Agro Muara Rupit,both partially and simultaneously. Several factors are discussed in this research,including compensation and work motivation. The object of this study consists of 40 employees of PT. Agro Muara Rupit. The data collection methods used in this study include observation and the distribution of questionnaires. The data analysis techniques applied in this research consist of instrument testing, classical assumption testing, respondent response analysis, multiple linear regression analysis,hypothesis testing,and the determination coefficient analysis(R2). The results of the study indicate that the compensation variable has a positive and significant effect on employee job satisfaction at PT. Agro Muara Rupit. The work motivation variable also has a positive and significant influence on employee job satisfaction at PT. Agro Muara Rupit. Therefore, based on the findings of this research, it can be concluded that compensation and work motivation have both partial and simultaneous effects on employee job satisfaction at PT. Agro Muara Rupit.
The Effect Of Compensation And Workload On Employee Loyalty At CV. Panca Aditiya Warman Bengkulu Tengah Riska Wati; Sri Ekowati
Jurnal Ekonomi, Manajemen, Bisnis dan Akuntansi Vol. 1 No. 3 (2025): April,
Publisher : Utami Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.70963/jemba.v1i3.204

Abstract

The study aims to determine the effect of compensation and workload on employee loyalty at CV. Panca Aditiya Warman Bengkulu Tengah. Both partially and simultaneously. There are several factors that will be discussed in this study. Including compensation and workload. The objects in this study were all employes of CV. Panca Aditiya Warman Bengkulu Tengah totaling 45 people. In this study the author used data collection methods by means of observation and distribution of questionnaires. Data analysis techinques used in this study used instrument tests, classical assumption tests. Responden response analysis, multiple linear regression analysis, hypothesis testing and determination coefficient analysis (R2). The results of this study indicate that the compensation variable has a positive and significant effect on employee loyalty at CV. Panca Aditiya Warman Bengkulu Tengah. Thus, from the results of the research that has been conducted, it can be concluded that compensation and workload have a partial and simultaneous effect on employe loyalty at CV. Panca Aditiya Warman Bengkulu Tengah.
DIVERSIFIKASI BUAH LABU KUNING MENJADI SELAI LABU KUNING (SELAKU) DIKELURAHAN MALABRO, KOTA BENGKULU Darmi, Yulia; Muntahanah; Sri Ekowati; Yusa Virginiawan Guntara; Andre Merfriansyah; Fahrizal Akbar
Almaun: Jurnal Pengabdian Kepada Masyarakat Vol. 5 No. 1 (2025): JUNI (2025)
Publisher : Universitas Muhammadiyah Bengkulu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36085/almaun.v5i2.7871

Abstract

Selai labu kuning adalah produk olahan pangan yang dibuat dari buah labu kuning (Cucurbita moschata) melalui proses pemasakan dan pencampuran dengan bahan tambahan seperti gula, air, dan bahan pengental. Selai ini memiliki rasa yang khas, yaitu manis dengan aroma dan warna alami dari labu kuning, serta tekstur yang lembut dan kental. Pengembangan selai labu kuning bertujuan untuk meningkatkan nilai tambah produk labu kuning yang melimpah di Indonesia, sekaligus menyediakan pilihan pangan sehat yang kaya akan vitamin A, serat, dan antioksidan. Proses pembuatan selai melibatkan pemanasan pada suhu tertentu untuk mengurangi kadar air dan mencapai konsistensi yang diinginkan, serta memastikan keamanan pangan. Penelitian dan eksperimen dalam pembuatan selai labu kuning melibatkan analisis komposisi, tekstur, dan penerimaan konsumen terhadap produk ini. Hasil penelitian menunjukkan bahwa selai labu kuning memiliki potensi untuk dikembangkan sebagai produk komersial yang sehat dan menarik bagi konsumen, serta mendukung diversifikasi produk olahan labu di pasar lokal dan internasional.
Co-Authors Andre Merfriansyah Arora, Jessyca Endah Anggraini Mia Susanti Fahrizal Akbar Febriansyah, Erwin Fini Elpionita Indaria Tri Hariyani Jesica Lestari Lucky Ampriyanti Meilaty Finthariasari Meilisa Tri Ulansari Muhammad Fajri Muntahanah Norma Diana Fitri Nova Herliani Putri Dwi L Putri Mayang Sari Reza Anisa Riska Wati Rossa Ayuni Sania Sera Sonita, Anisya Tiara Ayu Lestari Yulia Darmi Yusa Virginiawan Guntara