Article Per Year (5 Year)
p-Index From 2020 - 2025
0.444
P-Index
This Author published in this journals
All Journal Masip: Jurnal Manajemen Administrasi Bisnis dan Publik Terapan Abdimas Terapan: Jurnal Pengabdian Kepada Masyarakat Terapan
Fitri A’isya
Unknown Affiliation
Religion Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Public Health Social Sciences

Published : 2 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 2 Documents
Search

 1 
Pengolahan Pupuk Kompos Sampah Organik Yang Inovatif Dengan Metode Tongkura Menggunakan Limbah Bekas Melalui Program Kzw (Kampung Zero Waste) Di Rw 02 Gunungsari Surabaya Fitri A’isya; Ni Made Ida Pratiwi; Febby Rahmatullah Machrusin
ABDIMAS TERAPAN : Jurnal Pengabdian Kepada Masyarakat Terapan Vol. 1 No. 2 (2023): Desember: ABDIMAS TERAPAN: Jurnal Pengabdian Kepada Masyarakat Terapan
Publisher : Politeknik Kampar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59061/abdimasterapan.v1i2.566

Abstract

As the times evolve and consumption rates increase, waste management has become one of the primary challenges faced by communities, particularly in the Rw 02 Gunungsari Surabaya area. In an effort to address the negative impacts of production and waste disposal, the city government, especially the Dinas Lingkungan Hidup Surabaya, has initiated the MBKM KZW ( Zero Waste Village ) as an innovative and sustainable solution. Zero Waste is not just a slogan, it is a lifestyle that teaches us to change consumption paradigms and appreciate natural resource. One of the main pillars of the Zero Waste movement is waste reduction. This involves awareness of the sources of waste around us and concrete steps to minimize it. From reducing the use of single-use plastics to choosing products with eco-friendly packaging, every small action has positive impact on the environment. The key to the success of the KZW program is collaboration and active involvement of various stakeholders. This is includes the Dinas Lingkungan Hidup Surabaya, the community of Rw 02 Gunungsari Surabaya, and students from the Universitas 17 Agustus 1945 Surabaya, working together to reduce waste. Innovation in waste management needs to be encouraged. Adopting a Zero Waste lifestyle is not an easy task, but with awareness, education, and sustainable actions, we can collectively create positive change towards a more sustainable and environmentally friendly future. Zero Waste is not just about minimizing waste, it is also about maximizing our potential to live in harmony with nature.
Pengaruh pengalaman Pelanggan dan Cita Rasa terhadap Kepuasan pelanggan pada Cake Boss Deltasari Indah Waru Sidoarjo Fitri A’isya; Awin Mulyati; Diana Juni Mulyati
Masip: Jurnal Manajemen Administrasi Bisnis dan Publik Terapan Vol. 3 No. 2 (2025): Juni: MASIP: Jurnal Manajemen Administrasi Bisnis dan Publik Terapan
Publisher : Politeknik Kampar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59061/masip.v3i2.1036

Abstract

The culinary industry continues to experience positive growth, although the increase is not particularly significant. This condition requires business actors to continuously improve product and service quality in order to achieve customer satisfaction. This study aims to analyze the influence of Customer Experience and Taste on customer satisfaction at Cake Boss Deltasari Indah Waru Sidoarjo. A quantitative approach was used with a survey method, utilizing questionnaires distributed to 100 respondents who had made at least two purchases. The results of data analysis show that both customer experience and taste have a significant partial effect on customer satisfaction. Simultaneously, these two variables also have a significant influence on the level of satisfaction. However, among the two variables, taste was found to have the most dominant influence on customer satisfaction. This indicates that the taste quality of the product plays a crucial role in shaping customer satisfaction levels. These findings suggest that continuous improvement in the shopping experience and taste quality can serve as an effective strategy to enhance customer satisfaction in the culinary sector.
Co-Authors Awin Mulyati Febby Rahmatullah Machrusin Mulyati, Diana Juni Pratiwi, Ni Made Ida