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All Journal Performance Jurnal Ilmu Manajemen dan Akuntansi Terapan Jurnal Ilmiah Edunomika (JIE) Budimas : Jurnal Pengabdian Masyarakat International Journal of Business, Law, and Education Journal of Advances in Accounting, Economics, and Management AKSIOMA : Jurnal Sains Ekonomi dan Edukasi Jurnal Pengabdian Masyarakat
Abdullah Zailani
Fakutlas Ekonomi UNSIQ Jawa Tengah
Religion Humanities Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Environmental Science Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Neuroscience Social Sciences Other

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PENGUKURAN KINERJA PERUSAHAAN DENGAN BALANCED SCORECARD Zailani, Abdullah
Performance Vol 9 No 2 (2009): Performance
Publisher : Faculty of Economics and Business Universitas Jenderal Soedirman

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (219.61 KB)

Abstract

Balance scorecard has a competitive advantage thet building strategic management systems now different with traditional management. Implementation in PDAM Magelang expected increase the quality of services, including in non financial. Therefore, PDAM has to measure its performance not only the financial aspect, but also non financial to reach goal congruence. This research reviews the implementation Balance Scorecard in PDAM Magelang. The analysis method using evaluation in performance measurement at four perspectives-financial perspective, customer perspective, internal business perspective, and innovation and learning perspective. The result shows that financial performance in PDAM Magelang appropriate with financial perpective on BSC. The customer perpective can not meet 80%, hut only 74% suitabel with BSC perspecttve. In internal bussiness perspective suitabel as health standard, have no taste, no smell and no color. The innovution and learning perspective can see on employee satisfaction. But in maintaining, placing and developing employees PDAM Magelang still not sfficient with BSC perspective. PDAM Magelang must develop its employees like give them opportunity to get education and increase the grade. Finally, placing its employess congruence with there skill and education.
ANALISIS PENGARUH MUTASI DAN PROMOSI JABATAN PADA PENINGKATAN KARIR PEGAWAI Zailani, Abdullah
Jurnal Ilmu Manajemen dan Akuntansi Terapan (JIMAT) Vol. 6 No. 1 (2015): Jurnal Ilmu Manajemen dan Akuntansi Terapan (JIMAT)
Publisher : Sekolah Tinggi Ilmu Ekonomi Totalwin

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (454.3 KB) | DOI: 10.36694/jimat.v6i1.88

Abstract

This study examines the Effect of Mutation and Promotion ofPosition on Employee Career Development. The research was conductedby using survey method conducted on automotive company. The result ofthe research shows that Mutation and Promotion of Position onEmployee Career Development have positive and significant influence.The existence of mutations and promotion in a company if managedproperly so that generate a positive impact, then employees will be moreresponsible for the work they live.
The Influence Of Relationship Bonds, Trust And Service Quality On Customer Loyalty Through Commitment Variables At Rural Credit Banks In Central Jawa Zailani, Abdullah; -, Budiyanto; -, Djawoto
Journal of Advances in Accounting, Economics, and Management Vol. 2 No. 2 (2024): December
Publisher : Indonesian Journal Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47134/aaem.v2i2.514

Abstract

Research This carried out at BPR Central Java with Population in study this is​ all over individual BPR customers, who use service banking from BPR above will alone; good savings, checking account and credit spread across 32 BPR offices located in Central Java. With amount sample as many as 320 respondents. Retrieval technique sample in study This use accidental sampling technique. Analysis technique in study This use technique analysis SEM with AMOS 5 (Analysis of Moment Structure) and SPSS version 20.0 program packages. From the results testing hypothesis show that Hypothesis First No significant, that bond connection  influential towards loyalty customers. This means that it is getting closer bond the relationship that occurs between Customer with company BPR banking, no always increase loyalty customers, The second hypothesis is significant, that trust has an effect on customer loyalty. The higher the level of customer trust does not necessarily have an implication on increasing the loyalty of BPR banking customers, The third hypothesis is significant, that service quality has an effect on customer loyalty. The better the quality of service to customers does not necessarily have an implication on increasing the loyalty of BPR banking customers, The fourth hypothesis is significant, that the relationship ties have an effect on Commitment. The closer the relationship ties between customers and BPR financial institutions have implications for increasing BPR banking Commitment, The fifth hypothesis is significant, that trust has an effect on Commitment. The higher the customer trust in BPR financial institutions has implications for increasing BPR banking Commitment, The sixth hypothesis is significant, that service quality has an effect on Commitment. The higher the customer trust in BPR financial institutions has implications for increasing BPR banking Commitment, The seventh hypothesis is significant, that commitment has an effect on customer loyalty. The higher the Commitment to BPR financial institutions has implications for increasing BPR banking customer loyalty, Hypothesis eighth significant, m proves that the commitment mediate in full bond influence connection towards loyalty Customer from the results of the Sobel test. Commitment mediate in a way full influence between bond connection to loyalty customers, meaning the interaction between the bonds connection with commitment will improve loyalty Customers , Hypothesis ninth significant , m proves that the commitment partially mediate the influence of trust towards loyalty Customer from the results of the Sobel test. Commitment mediate in a way partial influence between trust to loyalty customers, meaning the interaction between trust with commitment will improve loyalty Customers, Hypothesis tenth significant, m proves that the commitment partially mediate the influence of quality service towards loyalty Customer from the results of the Sobel test. Commitment mediate in a way partial influence between quality service to loyalty customers , meaning the interaction between quality service with commitment will improve loyalty customers.
Pengembangan UMKM (Usaha Mikro, Kecil dan Menengah) Produksi Rambak Suci Sragen Fitria, Tira Nur; Azizah, Fadillah Nur; Anggraini, Lisa; Sabila, Renata Seva; Al Muslim, Mujahid; Susilo, Andri; Zailani, Abdullah
BUDIMAS : JURNAL PENGABDIAN MASYARAKAT Vol 6, No 2 (2024): BUDIMAS : Jurnal Pengabdian Masyarakat
Publisher : LPPM ITB AAS Indonesia Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29040/budimas.v6i2.14463

Abstract

UMKM Rambak rumahan merujuk pada usaha mikro, kecil, atau menengah yang UMKM Rambak rumahan merujuk pada usaha mikro, kecil, atau menengah yang berfokus pada produksi rambak dengan skala produksi yang dilakukan di rumah. Biasanya, UMKM ini dimulai oleh individu atau kelompok kecil yang memanfaatkan peralatan dan fasilitas rumahan untuk membuat rambak.  Kegiatan pengabdian kepada masyarakat ini berjudul “Pengembangan UMKM Produksi Rambak Suci di Sragen.” berupa sosialisasi pelatihan produksi kerupuk bawang, pengemasan dan pemasaran kerupuk bawang dalam peningkatan pendapatan UMKM. Pada tanggal 27 Februari 2024, mahasiswa dan dosen ITB AAS Indonesia dan  UTP Surakarta melakukan observasi dan wawancara di UMKM Rambak Suci, yang dikelola oleh Ibu Sa’adah di Trobayan, Kalijambe, Sragen. Dalam kunjungan tersebut, mereka mempelajari sejarah, produk, dan proses produksi kerupuk Rambak Suci. Pelatihan praktek pembuatan kerupuk dilakukan secara offline, menggunakan bahan-bahan seperti tepung terigu, tepung tapioka, bawang putih, garam, dan terasi udang, serta alat-alat seperti timbangan, mesin pengaduk, dan pengukus. Proses pembuatan kerupuk meliputi pencampuran bahan, penyaringan adonan, pengukusan, pemotongan, pengeringan, dan pengemasan. Produk yang dihasilkan sekitar 30 kg adonan dalam 100 kemasan. Hasil observasi menunjukkan peningkatan penjualan kerupuk karena stabilnya harga jual meski bahan baku meningkat. Tim ITB AAS Indonesia dan UTP mengusulkan solusi untuk pemasaran dan keuangan, termasuk pemasaran online, pembuatan spanduk, microsite, dan logo, serta nota penjualan untuk memudahkan pencatatan dan branding. Media sosial Instagram diperbarui karena pengelola sudah familiar, sedangkan pembuatan akun TikTok dan legalitas NIB tidak dilakukan karena keterbatasan dan keberatan dari pihak UMKM.Kata kunci: produki rambak, rambak, Rambak Suci, Usaha Mikro Kecil dan Menengah (UMKM)
ANALISIS PERBANDINGAN CITRA MEREK KECAP ABC DENGAN KECAP BANGO PADA PEDAGANG KULINIER DI PASAR TRADISIONAL KABUPATEN SUKOHARJO Zailani, Abdullah
JURNAL ILMIAH EDUNOMIKA Vol 8, No 4 (2024): EDUNOMIKA
Publisher : ITB AAS Indonesia Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29040/jie.v9i1.16521

Abstract

As the soy sauce industry continues to grow and competition becomes more intense, many companies are using brand approaches as marketing strategies, thereby enhancing product marketing with brand power that influences consumer behavior. The purpose of this research is to identify and test the differences between the brand image of ABC soy sauce and the brand image of Bango soy sauce among culinary traders. This research was conducted in the traditional market of Sukoharjo Regency. The population consists of culinary business actors who use Bango brand soy sauce and ABC brand soy sauce. The sample consisted of 80 traders using the purposive sampling technique, specifically 40 traders of culinary businesses using Bango soy sauce and 40 traders of culinary businesses using ABC soy sauce. The research results concluded that there is a difference in the image of ABC soy sauce compared to Bango soy sauce among culinary traders in the traditional market of Sukoharjo Regency.Keywords: brand image, soy sauce, culinery
The Relationship Between Instagram's Social Media Marketing Activities and Customer Loyalty In The Mediation of Value Equity and Relationship Equity In Kopinkra Batik Girli Products Kliwonan, Masaran District Sragen Regency Zailani, Abdullah
Journal of Advances in Accounting, Economics, and Management Vol. 2 No. 3 (2025): March
Publisher : Indonesian Journal Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47134/aaem.v2i3.644

Abstract

The objectives of this study wre: 1) To test and measure the influence of Instagram Social Media Marketing Activities (SMMA) on Customer equity drivers (CEDs). (2) To test and measure the influence of Customer equity drivers (CEDs) on consumer loyalty (3) To test and measure the influence of Instagram SMMA through CEDs as a mediating variable. This study was conducted on batik customers at the Batik People's Craft Industry Cooperative (Kopinkra Batik Girli) Kliwonan, located in Masaran District, Sragen Regency. The population in this study were all customers who had purchased and knew about Kopinkra Batik Girli Kliwonan Sragen products through Instagram. A sample of 115 respondents was taken by purposive sampling. The results of the study found that there was an influence of Instagram SMMA on CEDs consisting of relationship equity and value equity. Instagram SMMA had an effect on customer royalty. There was an indirect influence of the relationship between Instagram SMMA and customer royalty through mediation, namely relationship equity. There was no indirect influence of the relationship between Instagram SMMA and customer royalty through mediation, namely value equity.
PENDAMPINGAN UMKM DALAM MEMASARKAN PRODUK MELALUI MEDIA SOSIAL Zailani, Abdullah; Kusworo, Ahmad Dzulfikri Budi
BESIRU : Jurnal Pengabdian Masyarakat Vol. 1 No. 9 (2024): BESIRU : Jurnal Pengabdian Masyarakat, September 2024
Publisher : Lembaga Pendidikan dan Penelitian Manggala Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62335/besiru.v1i9.940

Abstract

Pengabdian UMKM yang dilakukan universitas tunas pembangunan surakarta dan politeknik NSC surabaya dilakukan di kelurahan ngagel surabaya berjumlah 9 orang. Peserta yang hadir dalam kegiatan pengabdian adalah UMKM didaerah ngagel surabaya. Alasan mengapa UMKM mengikuti pengabdian karena beberapa alasan: menambah pengetahuan, menambah relasi, bisa menjual produk dengan mudah melalui media sosial. Adapun merdia sosial yang digunakan adalah facebook, tiktok, instagram. Pentingnya digital marketing bagi UMKM dan bagaimana strategi di berbagai platform media sosial dapat membantu meningkatkan penjualan, juga motivasi untuk terus belajar dan beradaptasi dengan perubahan tren marketing. Kegiatan ini dalakukan pada hari senin, tanggal 27 januari 2025 jam 18.00-20.00 Dari hasil pendampingan UMKM menunjukkan antusias dari peserta yang bermanfaat untuk menjulakan produk mereka, dan untuk pendamping menunjukan antusias untuk membimbing/mengarahkan peserta dalam aplikasi sosmed sehingga diharapkan pendamping  untuk dapat bermanfaat menjual produk mereka.
Pengembangan UMKM (Usaha Mikro, Kecil dan Menengah) Produksi Rambak Suci Sragen Fitria, Tira Nur; Azizah, Fadillah Nur; Anggraini, Lisa; Sabila, Renata Seva; Al Muslim, Mujahid; Susilo, Andri; Zailani, Abdullah
BUDIMAS : JURNAL PENGABDIAN MASYARAKAT Vol. 6 No. 2 (2024): BUDIMAS : Jurnal Pengabdian Masyarakat
Publisher : LPPM ITB AAS Indonesia Surakarta

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

Abstract

UMKM Rambak rumahan merujuk pada usaha mikro, kecil, atau menengah yang UMKM Rambak rumahan merujuk pada usaha mikro, kecil, atau menengah yang berfokus pada produksi rambak dengan skala produksi yang dilakukan di rumah. Biasanya, UMKM ini dimulai oleh individu atau kelompok kecil yang memanfaatkan peralatan dan fasilitas rumahan untuk membuat rambak.  Kegiatan pengabdian kepada masyarakat ini berjudul “Pengembangan UMKM Produksi Rambak Suci di Sragen.” berupa sosialisasi pelatihan produksi kerupuk bawang, pengemasan dan pemasaran kerupuk bawang dalam peningkatan pendapatan UMKM. Pada tanggal 27 Februari 2024, mahasiswa dan dosen ITB AAS Indonesia dan  UTP Surakarta melakukan observasi dan wawancara di UMKM Rambak Suci, yang dikelola oleh Ibu Sa’adah di Trobayan, Kalijambe, Sragen. Dalam kunjungan tersebut, mereka mempelajari sejarah, produk, dan proses produksi kerupuk Rambak Suci. Pelatihan praktek pembuatan kerupuk dilakukan secara offline, menggunakan bahan-bahan seperti tepung terigu, tepung tapioka, bawang putih, garam, dan terasi udang, serta alat-alat seperti timbangan, mesin pengaduk, dan pengukus. Proses pembuatan kerupuk meliputi pencampuran bahan, penyaringan adonan, pengukusan, pemotongan, pengeringan, dan pengemasan. Produk yang dihasilkan sekitar 30 kg adonan dalam 100 kemasan. Hasil observasi menunjukkan peningkatan penjualan kerupuk karena stabilnya harga jual meski bahan baku meningkat. Tim ITB AAS Indonesia dan UTP mengusulkan solusi untuk pemasaran dan keuangan, termasuk pemasaran online, pembuatan spanduk, microsite, dan logo, serta nota penjualan untuk memudahkan pencatatan dan branding. Media sosial Instagram diperbarui karena pengelola sudah familiar, sedangkan pembuatan akun TikTok dan legalitas NIB tidak dilakukan karena keterbatasan dan keberatan dari pihak UMKM.Kata kunci: produki rambak, rambak, Rambak Suci, Usaha Mikro Kecil dan Menengah (UMKM)
ANALYSIS OF THE INFLUENCE OF SALES RETAIL MIX ON CONSUMER SATISFACTION AT THE VIVA PET SHOP OF SUKOHARJO Putri Purnamasari, Eva; Sumarto, Laksono; Zailani, Abdullah
International Journal of Business, Law, and Education Vol. 4 No. 1 (2023): International Journal of Business, Law, and Education
Publisher : IJBLE Scientific Publications Community Inc.

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56442/ijble.v4i1.125

Abstract

Managing Viva Pet Shop in Sukoharjo Regency realizes that the business provides equipment and everything related to pets, it's very similar to a business that supplies children and toddlers. The emotions of the customer are key there, so sometimes the prices are not so major consideration. Available products, quality of service, the building, the location, and also to determine consumer satisfaction pet shop. So in the purchase of the product for a beloved pet, the consumer will have a lot of consideration to determine the pet shop that he would visit to buy the needs of the pet. The purpose of this study is to determine whether there is an influence on retail sales mi to the satisfaction of the consumer at the Pet Shop Sukoharjo. This research is quantitative descriptive using descriptive statistical analysis, the classical assumption, multiple linear regression, and hypothesis testing. Data collection using a questionnaire with a Likert scale of 5 points. The results of this study stated that there is an influence in retail sales mi to the satisfaction of the consumer at the Pet Shop Sukoharjo.
ANALISIS PERBANDINGAN CITRA MEREK KECAP ABC DENGAN KECAP BANGO PADA PEDAGANG KULINIER DI PASAR TRADISIONAL KABUPATEN SUKOHARJO Zailani, Abdullah
JURNAL ILMIAH EDUNOMIKA Vol. 8 No. 4 (2024): EDUNOMIKA
Publisher : ITB AAS Indonesia Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29040/jie.v9i1.16521

Abstract

As the soy sauce industry continues to grow and competition becomes more intense, many companies are using brand approaches as marketing strategies, thereby enhancing product marketing with brand power that influences consumer behavior. The purpose of this research is to identify and test the differences between the brand image of ABC soy sauce and the brand image of Bango soy sauce among culinary traders. This research was conducted in the traditional market of Sukoharjo Regency. The population consists of culinary business actors who use Bango brand soy sauce and ABC brand soy sauce. The sample consisted of 80 traders using the purposive sampling technique, specifically 40 traders of culinary businesses using Bango soy sauce and 40 traders of culinary businesses using ABC soy sauce. The research results concluded that there is a difference in the image of ABC soy sauce compared to Bango soy sauce among culinary traders in the traditional market of Sukoharjo Regency.Keywords: brand image, soy sauce, culinery
Co-Authors -, Djawoto Al Muslim, Mujahid Azizah, Fadillah Nur Budiyanto - Kusworo, Ahmad Dzulfikri Budi LAKSONO SUMARTO, LAKSONO Lisa Anggraini Putri Purnamasari, Eva Sabila, Renata Seva Susilo, Andri Tira Nur Fitria, Tira Nur