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PELATIHAN UPAYA PENINGKATAN KUALITAS PRODUKSI JAMBU KRISTAL DI AGROWISATA DESA LABUAPI Dewi, Suprayanti Martia; Kisman, Kisman; Maryanti, Sri; Sukmana, Febrian Humaidi
Jurnal Pepadu Vol 5 No 4 (2024): Jurnal PEPADU
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/pepadu.v5i4.6084

Keberadaan pembangunan Agrowisata yang mengusung konsep pertanian berkelanjutan diharapkan mampu meningkatkan pendapatan desa, membuka lowongan bagi warga setempat serta mampu memanfaatkan limbah olahan ternak dan pertanian sehingga dapat secara mandiri dan bersama meningkatkan kesejahteraan warga desa Labuapi. Metode Pelaksanaan Pengabdian skema Pemberdayaan Berbasis Masyarakat yang dilakukan pada bidang peningkatan kualitas produksi ini dilakukan dengan memberikan pelatihan dan pendampingan pada kegiatan peningkatan kualitas produksi. Kegiatan ini dilaksanakan dengan menyasar tidak hanya karang taruna, melainkan juga BUMDes, dan pengelola Desa Labuapi. Kegiatan dilaksanakan pada bulan September tahun 2024. Alat dan bahan yang disediakan adalah dengan menyediakan sarana dan prasana alat serta bahan penunjang budidaya pertanian sesuai kaidah yang benar, pembungkus buah jambu kristal, antraktan, perangkap lalat buah, dan . sebagainya. Pada kegiatan pelatihan, informasi mengenai masalah utama penyebab penurunan kualitas hasil buah jambu kristal didiskusikan terlebih dahulu. Antusiasme peserta dalam menumbuhkan pemahaman, kesadaran, ketrampilan dan kemandirian dalam peningkatan kualitas produksi jambu kristal di areal budidaya Jambu Kristal Agrowisata Desa Labuapi terlihat dalam kegiatan sosialisasi dan pendampingan. Kegiatan monitoring dilakukan setelah 2 minggu pemasangan perangkap yang telah dibuat pada kegiatan sebelumnya, kegiatan ini dilakukan untuk melihat bagaimana perangkap ini bekerja di pohon jambu kristal di agrowisata Desa Labuapi.

Mengungkap Persepsi Masyarakat tentang Pengalaman Layanan Kesehatan di Rumah Sakit Pemerintah Menggunakan Ulasan Online Abdurrazak; Sukmana, Febrian Humaidi; Lalu Moh. Nazar Fajri; Sri Maryanti
Valid: Jurnal Ilmiah Vol. 21 No. 2 (2024): Valid Jurnal Ilmiah - Edisi Januari-Juni 2024
Publisher : Sekolah Tinggi Ilmu Ekonomi AMM

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

This research examines user reviews on Google Maps concerning the services of the Regional General Hospital (RSUD) in the West Nusa Tenggara Province (NTB). The research focuses on identifying rating patterns and predominant themes emerging within the reviews, as well as analyzing the differences in review length across different star ratings. Data were extracted from 112 reviews, ranging from 1 to 5 star ratings. A content analysis method was employed to categorize reviews based on themes and the assigned star ratings. Results indicate that reviews with 4 to 5 star ratings tend to be positive and elaborate on satisfying experiences, particularly in relation to friendly medical services and a comfortable environment. Conversely, low-rated reviews tend to be negative, primarily concerning poor services and inadequate facilities. The analysis of review length reveals significant variation among star ratings, with 1 star ratings yielding the longest reviews characterized by narratives abundant in disappointment and grievances. These findings underscore the significance of professional service and quality facilities in cultivating a positive user experience within hospital settings.

Uncovering Guests’ Satisfaction and Dissatisfaction Through Tripadvisor Reviews: Evidence From Sheraton Senggigi Beach Resort Sukmana, Febrian Humaidi; Maryanti, Sri
SENTRALISASI Vol. 14 No. 3 (2025): September
Publisher : Universitas Muhammadiyah Sorong

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33506/sl.v14i3.4465

This study examines key factors influencing guest satisfaction and dissatisfaction at Sheraton Senggigi Beach Resort (SSBR) based on online reviews, comparing high-rated (5-Star and 4-Star) and low-rated (3-Star, 2-Star, and 1-Star) reviews to identify aspects driving positive and negative guest perceptions. A content analysis was conducted on 1,921 English-language reviews from TripAdvisor spanning 2005 to 2024, with thematic analysis employed to uncover patterns in guest experiences. The findings reveal that positive reviews emphasize excellent service, well-maintained facilities, strategic location, and cleanliness as primary drivers of satisfaction, whereas negative reviews highlight outdated room conditions, inadequate service, and cleanliness issues as major sources of dissatisfaction. This study offers a unique comparative analysis of guest reviews, contributing to the academic literature by demonstrating how online reviews can be leveraged to understand guest experiences at luxury hotels while addressing gaps in research on rating-based review differences.

Uncovering Guests’ Satisfaction and Dissatisfaction Through Tripadvisor Reviews: Evidence From Sheraton Senggigi Beach Resort Sukmana, Febrian Humaidi; Maryanti, Sri
SENTRALISASI Vol. 14 No. 3 (2025): September
Publisher : Universitas Muhammadiyah Sorong

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33506/sl.v14i3.4465

This study examines key factors influencing guest satisfaction and dissatisfaction at Sheraton Senggigi Beach Resort (SSBR) based on online reviews, comparing high-rated (5-Star and 4-Star) and low-rated (3-Star, 2-Star, and 1-Star) reviews to identify aspects driving positive and negative guest perceptions. A content analysis was conducted on 1,921 English-language reviews from TripAdvisor spanning 2005 to 2024, with thematic analysis employed to uncover patterns in guest experiences. The findings reveal that positive reviews emphasize excellent service, well-maintained facilities, strategic location, and cleanliness as primary drivers of satisfaction, whereas negative reviews highlight outdated room conditions, inadequate service, and cleanliness issues as major sources of dissatisfaction. This study offers a unique comparative analysis of guest reviews, contributing to the academic literature by demonstrating how online reviews can be leveraged to understand guest experiences at luxury hotels while addressing gaps in research on rating-based review differences.

PEMBERDAYAAN MASYARAKAT MELALUI PEMANFAATAN SUMBER PANGAN LOKAL SEBAGAI PRODUK INOVATIF BERNILAI TAMBAH DI DESA BATU MEKAR -, Sri Maryanti; Maryanti, Sri; Wiliyani, Siti; Dayani, Rahman; Rahayu, Nila; Septiani, Emilia; Sukmana, Febrian Humaidi; Dewi, Suprayanti Martia
Jurnal Pepadu Vol 6 No 3 (2025): Jurnal Pepadu
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/pepadu.v6i3.8043

This Community Service Program (PKM) aims to empower the residents of Dusun Prabe, Batu Mekar Village, West Lombok Regency, through the utilization of kolang-kaling (sugar palm fruit) as an innovative raw material for the development of healthy, locally-based functional beverages. Traditionally processed with limited added value, kolang-kaling holds great potential to be transformed into economically valuable products. The program was implemented in stages using participatory and educational approaches, including preparation (local potential survey), functional food concept dissemination, technical training, and business mentoring. The outcome of this initiative is the creation of Yogurt Wedang Kolang-Kaling, a functional drink that combines the probiotic benefits of yogurt with the nutrition and distinctive taste of kolang-kaling and traditional spices. This product not only carries economic value but also promotes the preservation of local wisdom. Practical training significantly enhanced community skills and awareness of entrepreneurship opportunities based on local resources. The participants’ enthusiasm and their initiative to continue production independently reflect the program’s success in fostering economic self-reliance. This innovation is expected to serve as a foundation for the development of sustainable and competitive home-scale enterprises. Thus, this activity demonstrates that local food-based innovations can serve as strategic solutions to holistically improve community welfare

OPTIMALISASI STRATEGI DIGITAL PADA PRODUK UMKM BERBASIS SUMBER DAYA LOKAL DI DESA LINGSAR Maryanti, Sri; Meysahrani, Winia; Sukmana, Febrian Humaidi; Rispawati, Dewi; Pradnyani, I Gusti Agung Arista
Jurnal Abdimas Sangkabira Vol. 6 No. 1 (2025): Jurnal Abdimas Sangkabira, Desember 2025
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.v6i1.2445

Usaha Mikro, Kecil, dan Menengah (UMKM) memiliki peran vital dalam mendorong pertumbuhan ekonomi nasional maupun daerah. Desa Lingsar, Kabupaten Lombok Barat, merupakan salah satu wilayah dengan potensi sumber daya lokal tinggi, terutama dari hasil olahan kolang-kaling. UMKM Yokala memanfaatkan potensi tersebut melalui inovasi produk Yogurt Wedang Kolang-Kaling yang menekankan aspek kesehatan dan kearifan lokal. Namun demikian, keterbatasan dalam akses pasar dan kemampuan digitalisasi menjadi hambatan utama dalam pengembangan usaha. Kegiatan pengabdian ini bertujuan untuk mengoptimalkan strategi digital UMKM Yokala melalui serangkaian tahapan: persiapan, sosialisasi, pelatihan, dan pendampingan. Hasil kegiatan menunjukkan peningkatan signifikan dalam kemampuan pelaku UMKM mengelola media sosial, memanfaatkan QRIS, serta memproduksi konten promosi yang menarik. Interaksi konsumen melalui media sosial juga mengalami peningkatan, yang menunjukkan keberhasilan strategi digital dalam menjangkau pasar yang lebih luas. Secara keseluruhan, kegiatan ini menunjukkan bahwa integrasi antara potensi lokal dan teknologi digital mampu memperkuat daya saing UMKM serta mendorong pemberdayaan ekonomi masyarakat secara berkelanjutan.

Menyelidiki Peran Citra Merek dan Kesadaran Merek Terhadap Loyalitas Merek pada Produk Kosmetik Lokal di Kota Mataram Sri Maryanti; Febrian Humaidi Sukmana; I Gusti Agung Arista Pradnyani
EKOMA : Jurnal Ekonomi, Manajemen, Akuntansi Vol. 5 No. 1: November 2025
Publisher : CV. Ulil Albab Corp

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56799/ekoma.v5i1.11792

Penelitian ini bertujuan untuk mengkaji pengaruh citra merek dan kesadaran merek terhadap loyalitas merek pada konsumen merek kosmetik lokal Sariayu di Kota Mataram. Meskipun industri kosmetik lokal memiliki potensi yang signifikan, meningkatnya persaingan mendorong pelaku usaha untuk mengembangkan strategi yang mampu menyentuh aspek emosional guna membangun loyalitas merek yang kuat. Metode yang digunakan adalah pendekatan kuantitatif dengan metode survei terhadap 100 responden. Data yang diperoleh dianalisis menggunakan regresi linier berganda untuk mengetahui pengaruh masing-masing variabel, baik secara individu maupun bersama-sama, terhadap loyalitas merek. Hasil menunjukkan bahwa citra merek berpengaruh positif dan signifikan terhadap loyalitas merek, dengan nilai koefisien beta (β) yang mengindikasikan bahwa citra merek merupakan prediktor paling dominan dalam model. Selain itu, kesadaran merek juga memberikan pengaruh positif dan signifikan terhadap loyalitas merek, meskipun pengaruhnya tidak sekuat citra merek. Oleh karena itu, Citra merek dan kesadaran merek sama-sama memainkan peran penting dalam membentuk loyalitas konsumen terhadap merek kosmetik lokal Sariayu. Oleh karena itu, manajer disarankan untuk memfokuskan strategi pemasaran mereka pada pembangunan citra merek yang kuat dan positif, serta peningkatan kesadaran merek, agar tetap relevan di tengah persaingan pasar yang semakin ketat.

Assessing the Impact of Seven Marketing Mix Elements on Restaurant Businesses: Insights from Online Reviews Febrian Humaidi Sukmana; Eka Mayani
JKBM (JURNAL KONSEP BISNIS DAN MANAJEMEN) Vol. 10 No. 2 (2024): JKBM (JURNAL KONSEP BISNIS DAN MANAJEMEN) MEI
Publisher : Universitas Medan Area

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31289/jkbm.v10i2.11499

This study analyzes the significance of the 7P marketing mix elements on customer perceptions and preferences for restaurants, using Google Maps reviews. Descriptive statistics and content analysis were employed to uncover customer perceptions and preferences. By analyzing 686 reviews from Kebalen Cafe, the analysis was conducted in three stages: exploring relationships among review variables, conducting descriptive statistical analysis and word visualization, and performing quantitative content analysis to identify common phrases related to customer experiences. The results indicate that product and price are the most frequently discussed elements, highlighting the importance of food quality and pricing in in-fluencing customer satisfaction. However, other elements such as place, promotion, process, people, and physical evidence received less attention. The implications for restaurant management suggest the need to increase focus on the less emphasized elements to enhance marketing strategies. Theoretically, this re-search contributes to the marketing literature by utilizing customer-generated online reviews to analyze the marketing mix elements that garner greater customer attention. Practically, these findings can serve as a basis for management to improve restaurant operations, particularly in promotion, service process enhancements, employee training, and improving the restaurant's physical appearance to enhance the overall customer experience.

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