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All Journal Jurnal Ilmu Ilmu Agribisnis: Journal of Agribusiness Science Jurnal Inovasi Hasil Pengabdian Masyarakat (JIPEMAS) J-Dinamika: Jurnal Pengabdian Kepada Masyarakat Jurnal Pendidikan dan Konseling Jurnal Pendidikan Kewarganegaraan Jurnal Ilmiah Agribios Jo-ELT (Journal of English Language Teaching) Fakultas Pendidikan Bahasa dan Seni Program Studi Pendidikan Bahasa Inggris IKIP Journal of Social Responsibility Projects by Higher Education Forum International Journal of Educational Review, Law And Social Sciences (IJERLAS) Jurnal Kolaboratif Sains Accounting Journal of Ibrahimy (AJI) ALKHIDMAH: Jurnal Pengabdian dan Kemitraan Masyarakat
Ninik Sri Rahayu Wilujeng
Politeknik Negeri Banyuwangi
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FAKTOR-FAKTOR YANG MEMPENGARUHI KEPUASAN PELANGGAN PADA REMBANGAN DAIRY FARM DESA KEMUNING LOR KABUPATEN JEMBER Dani Agung Wicaksono; Ninik Sri Rahayu Wilujeng; Sefri Ton; Mita Ayu Liliyanti; Maznah Habibatul Baizuro
Accounting Journal of Ibrahimy (AJI) Vol 1 No 1 (2023): Oktober
Publisher : Program Studi Akuntansi, Fakultas Ilmu Sosial dan Humaniora, Universitas Ibrahimy Situbondo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35316/aji.v1i1.3690

Abstract

This research aims to examine the influence of service quality and product quality on customer satisfaction, both simultaneous and partial influence. The method used in this research is a quantitative research method, which consists of validity testing, reliability testing, multiple linear regression analysis, multiple determination tests, classical assumption testing and hypothesis testing. The number of samples in this study was 88 respondents who were customers of the Rembangan Dairy Farm, where the purposive sampling method was used to determine the sample. The results of the research show that the service quality variable and the product quality variable simultaneously or partially have a significant effect on the Rembangan Dairy Farm customer satisfaction variable. The R2 value is 37.2%, this shows that the service quality variable and product quality variable are simultaneously able to influence changes in the customer satisfaction variable by 37.2%, while the remaining 62.8% is influenced by other variables outside this research model. The product quality variable has the most dominant influence on customer satisfaction, this is shown by the coefficient value of 0.282 which is greater than the coefficient value of the service quality variable which is 0.232.
BAURAN PEMASARAN DAN STRATEGI PENGEMBANGAN SUSU KAMBING (STUDI KASUS PADA KARYA ETAWA FARM BANYUWANGI) Sefri Ton; Ninik Sri Rahayu; Risky Slamet
Jurnal Ilmu Ilmu Agribisnis: Journal of Agribusiness Science Vol 12, No 1 (2024)
Publisher : Lampung University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jiia.v12i1.7638

Abstract

The purpose of this study was to analyze the marketing mix and development strategy of goat milk at Karya Etawa Farm, Kalipuro District, Banyuwangi Regency. The research method is a case study using descriptive analysis data and SWOT analysis. Data were collected in April - July 2021. The results of the study showed that the marketing mix in Karya Etawa Farm includes (a) goat milk products produced have various flavors and good quality, (b) product prices follow competitors, (c) milk distribution is carried out either directly to consumers or through retailers, (d) promotional activities are carried out through face-to-face and sales promotions. The business development strategy can be carried out through (a) business owners utilizing and maintaining business locations to produce quality products and improve marketing networks, b) maintaining product quality by utilizing support and supervision from the government, (c) maintaining product quality and setting competitive market prices, (d) strengthening and expanding marketing network cooperation through resellers of goat milk products, (e) using more modern technology to produce quality products and raise interest in goat milk consumption. Keywords: marketing mix, goat milk, development strategies
THE IMPACT OF CIVIC EDUCATION ON SOCIAL BEHAVIOR CHANGES AND CRITICAL THINKING SKILLS OF GEN Z AT BANYUWANGI STATE POLYTECHNIC Ninik Sri Rahayu Wilujeng
International Journal of Educational Review, Law And Social Sciences (IJERLAS) Vol. 5 No. 1 (2025)
Publisher : CV. RADJA PUBLIKA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54443/ijerlas.v5i2.4254

Abstract

Civics education is a key factor in shaping the social and critical behavior of the younger generation in the digital era. It is known that Gen Z's social behavior lately when giving criticism on social media can be said to be impolite. In addition, they are also less concerned about the environment. This study aims to analyze the impact of civics education on the social behavior and critical thinking of Gen Z (students) at Banyuwangi State Polytechnic. This research method uses a quantitative approach with a survey method of 150 students, data collected through a Likert-scale-based questionnaire that measures aspects of social concern, public participation, and critical thinking. The results show a significant positive correlation between the level of understanding of civics education on social behavior and critical thinking skills of students (Gen Z). The highest correlation coefficient is found in the relationship between understanding of Civics Education and Critical Thinking Skills with r = 0.921 (p < 0.01). This finding confirms that in-depth and integrated civics education in the campus curriculum can encourage the birth of more aware, proactive, and critical thinking citizens. Practical implications include the importance of strengthening contextual civics education modules and learning based on case studies, interactive, and relevant to current issues among students (Gen Z).
Penyuluhan Pembuatan Olahan Daging Bekamal dalam Meningkatkan Nilai Jual Produk di Desa Alasbuluh Kecamatan Wongsorejo Kabupaten Banyuwangi Yahya Nuruddin; Mahani Faiza Aulia; Desy Afriana Litasari; Andy Setiawan; Farnida Dwi Kiranti; Ayu Novitri Ramadani; Galuh Windy Apriliani; Vicky Adi Setyawan; Sefri Ton; Dani Agung Wicaksono; Ninik Sri Rahayu Wilujeng; Nadia Maharani
ALKHIDMAH: Jurnal Pengabdian dan Kemitraan Masyarakat Vol. 2 No. 3 (2024): Juli : Jurnal Pengabdian dan Kemitraan Masyarakat
Publisher : LP3M INSTITUT KH YAZID KARIMULLAH

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59246/alkhidmah.v2i3.976

Abstract

Bekamal is a local Banyuwang processed food product. Bekamal is actually a preservation method that uses salt and sugar. Generally, people make Bekamal from beef or goat meat. The meat is finely chopped, then salt and sugar are added and placed in a closed container for 1 to 3 months. Bekamal has advantages, including low cholesterol levels, and can be processed into various kinds of food preparations, such as bekamal chilli sauce. Many people don't know how to make bekamal or how to process it. The extension programme is able to provide knowledge and experience on how to make bekamal, a local Banyuwangi product.
Co-Authors Abdul Rohman Andy Setiawan Anggra Fiveriaty Anis Usfah Prastujati Asmaul Khusna Asmaul Khusna Ayu Novitri Ramadani Dani Agung Wicaksono Desy Afriana Litasari Dian Ridlo Pamuji Ely Trianasari Farizqi Panduardi Farnida Dwi Kiranti Galuh Windy Apriliani Hotim Riski Amaliyah Ika Yuniwati, Ika Inno Cahyaning Tyas Khairul Muzaka Mahani Faiza Aulia Maznah Habibatul Baizuro Mita Ayu Liliyanti Moh Nur Affandi Muhammad Rizki Azizi Mustofa Hilmi Nadia Maharani Risky Slamet Rusmawan, Putu Ngurah Sefri Ton Trias Ayu Laksanawati Vicky Adi Setyawan Yahya Nuruddin Yuni Ulfiyati