Article Per Year (5 Year)
p-Index From 2020 - 2025
0.408
P-Index
This Author published in this journals
All Journal INOTEKS : Jurnal Inovasi Ilmu Pengetahuan, Teknologi, dan Seni Format : Jurnal Imiah Teknik Informatika JOURNAL OF INFORMATION SYSTEM RESEARCH (JOSH)
Pulut Suryati, Pulut
Managemen Informatika , STMIK Akakom, Yogyakarta
Arts Humanities Computer Science & IT Decision Sciences, Operations Research & Management

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

Found 3 Documents
Search

 1 
Menilai Kepuasan Produk Menggunakan CSI Berdasarkan Respons Konsumen Nasyuha, Asyahri Hadi; Habibie, Dedi Rahman; Kurniawati, Deborah; Suryati, Pulut
FORMAT Vol 14, No 1 (2025)
Publisher : Universitas Mercu Buana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22441/format.2025.v14.i1.006

Abstract

The main issue addressed in this research is identifying the factors that influence customer satisfaction and understanding how well a product meets customer expectations. A questionnaire was distributed to collect data from consumers, and the CSI method was applied to assess the overall satisfaction level based on key aspects such as Product quality, Product durability, Price, Service, Purchasing process and Shipping process. The results showed that most consumers were satisfied with the product, with quality and after-sales service being the most significant factors contributing to overall satisfaction. However, areas such as pricing and ease of use were identified as needing improvement. The study also found that the CSI method provides a reliable means of measuring customer satisfaction and offers valuable insights into areas for product improvement. Based on the findings, the research suggests focusing on enhancing after-sales service and adjusting pricing strategies to better meet consumer expectations. Further research could expand the study to include external factors such as market competition and industry trends, while incorporating advanced analytical methods like regression analysis or machine learning for more in-depth predictions of customer satisfaction.
Sistem Pendukung Keputusan Rekomendasi Rumah Kost di Sekitar Kampus Menggunakan Metode SAW Utami, Anik Oktavia; Nasyuha, Asyahri Hadi; Suryati, Pulut
Journal of Information System Research (JOSH) Vol 6 No 4 (2025): Juli 2025
Publisher : Forum Kerjasama Pendidikan Tinggi (FKPT)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47065/josh.v6i4.7629

Abstract

Yogyakarta, known as a student city, is a major destination for students from various regions in Indonesia to pursue higher education, including at the Universitas Teknologi Digital Indonesia (UTDI). The majority of UTDI students come from outside the city and therefore require temporary housing such as boarding houses (kost). However, selecting a suitable kost is often challenging due to the abundance of choices and various criteria that must be considered, such as distance to campus, rental price, facilities, safety, house rules, and cleanliness. This study aims to design and develop a Decision Support System (DSS) to provide the best boarding house recommendations around UTDI using the Simple Additive Weighting (SAW) method. SAW was chosen due to its capability to handle multi-criteria decision-making in a simple yet effective manner. Data collection methods include literature studies and questionnaires distributed to students. The evaluation process involved assigning weights to each criterion, followed by normalization and preference score calculation for each boarding house alternative. The final results show that the system successfully provides objective recommendations, with the highest-ranking boarding house being Kost Melati with a score of 1.798, followed by Kost Putri Raflesia (1.6), and Kost Ijo Putri (1.55). The developed DSS simplifies the previously manual and subjective kost selection process into a more structured and accurate system. In conclusion, the SAW method proves effective in supporting decision-making for kost selection around the UTDI campus. This research is expected to serve as a foundation for developing similar systems with more complex or combined methods for optimal results.
OPTIMALISASI PEMANFAATAN DAN DIVERSIFIKASI OLAHAN PANGAN LOKAL SEBAGAI UPAYA PEMBERDAYAAN MASYARAKAT Kurniyati, Yuli; Rahmawati, Fitri; Suryati, Pulut
INOTEKS: Jurnal Inovasi Ilmu Pengetahuan,Teknologi, dan Seni Vol 18, No 1 (2014)
Publisher : Universitas Negeri Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (85.385 KB) | DOI: 10.21831/ino.v18i1.3116

Abstract

The purpose of this activity is the program: (1) increasing knowledgeabout the members of KWT good food and a variety of local food processing;(2) improve the skills of the local food processing production process;(3) improve the skills and knowledge of the packaging and labeling of interest;(4) increasing knowledge about the ins and outs of administrative partnerKWT; (5) improve knowledge of financial management and sales pricecalculation method; (6) motivate and increase knowledge of productivebusiness activities (entrepreneurship); and (7) increase knowledge of marketingthrough the internet .The method used in this service activity is socialization, training, andmentoring.The results of this activity is the increased knowledge, understandingand skills of participants in the field of diversified local food processingand the production of local food processing, packaging and labeling ofinterest, KWT administration, business financial management, entrepreneurship,and marketing through the internet, it is seen from indicators: (1) membersKWT producing snacks (snack) to be deposited into the stalls; (2) setup shop Romadhon; (3) completion of the financial administration of the organizationand administration of KWT; (4) the creation of KWT stalls as amember of the marketing group produki; (5) blog KWT as media marketingon line and card-making nama; (6) snack orders increase for members ofKWTKeywords : diversification, local food, and processing
Co-Authors Asyahri Hadi Nasyuha Deborah Kurniawati Fitri Rahmawati Habibie, Dedi Rahman Kurniyati, Yuli Utami, Anik Oktavia