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All Journal Jambe Law Journal Peradaban Journal of Law and Society JAKADIKSI: JURNAL VOKASI Saba : Journal of Tourism Research
Sukmana, Teja
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Analysis of the customer satisfaction based on the quality of service and catering as well as on the hotel facilities at Montana Del Cafe Kintamani Bali Sukmana, Teja
SABA: Journal of Tourism Research Vol 1, No 2 (2023): Saba : Journal of Tourism Research
Publisher : Universitas Pendidikan Indonesia (UPI)

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

Abstract

This study explores how service excellence, culinary quality, and available amenities influence Customer Satisfaction at Montana Del Cafe Kintamani Bali. The research gathered data from customers who visited the cafe, using a sample of 90 individuals through an ad hoc sampling method. The analysis involved Descriptive Analysis, Validation Appraisal, Reliability Assessment, Statistical Tests (including Multiple Linear Regression, Partial Correlation Analysis, and more), all performed at a 95% confidence level. The study found that Service Excellence (X1) significantly influences customer satisfaction, with a positive t-test of 2.253 and a t-value of 0.257. Culinary quality (X2) also contributes to customer satisfaction, showing a positive but modest impact, with a t-test of 1.797 and a t-value of 0.213. Facilities (X3) have a strong positive effect on customer satisfaction, with a t-test of 4.980 and a t-value of 0.534. When analyzing all factors collectively,, Service Excellence (X1), Culinary Quality (X2), and Facilities (X3) harmoniously exerted a robust impact on Customer Satisfaction (Y) at Montana Del Cafe Kintamani Bali. This was confirmed through the formula Y = 0.286 + 0.257X1 + 0.213X2 + 0.534X3 and an F-test value of 60.076, since the F-table value (2.711) was surpassed at p0.05, the null hypothesis (Ho) was rejected, favoring the alternative hypothesis (Ha). Moreover, Determination Analysis demonstrated that collectively, Service Excellence (X1), Culinary Quality (X2), and Facilities (X3) contributed significantly, accounting for 67.7% of the variance in Customer Satisfaction (Y) at Montana Del Cafe Kintamani Bali. In conclusion, Service Excellence (X1) and Facilities (X3) distinctly and meaningfully foster Customer Satisfaction (Y), while the impact of Culinary Quality (X2), although positive, remains relatively modest.
ACARA PELUNCURAN DARI PENAMBAHAN RASA PIE SUSU CANDU Putra, I Kadek Agus Darma; Prabaningrum, Ni Kadek Widya; Paramartha, I Putu Agus Karang; Turker, Sidhi Bayu; Sukmana, Teja
JAKADIKSI: JURNAL VOKASI Vol. 3 No. 1 (2024): JAKADIKSI: JURNAL VOKASI
Publisher : LPPM Universitas Dhyana Pura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36002/jdk.v3i1.3391

Abstract

Penelitian ini bertujuan untuk mengetahui proses pengembangan varian rasa dan penampilan produk pie susu candu. Metode penelitian yang digunakan adalah observasi, wawancara, dokumentasi, kuesioner dan demontrasi. Dengan hasil yang diperoleh adalah 1) Dalam proses pengembangan  varian rasa pada pie susu, tim penulis menggunakan bahan yang segar dimana isian dari pie susu candu ini menggunakan sari buah langsung dan tidak ada tambahan zat adiktif serta pembuatannya juga merupakan homemade, sehingga produk ini hanya dapat bertahan 5 hari. Pie susu candu ini memiliki 5 varian rasa yaitu varian rasa original, rasa mangga, rasa strawberry, rasa pisang, dan rasa lemon. 2) Pada penampilan pie susu ini terbagi menjadi 2 ukuran yang berbeda yaitu ukuran 6cm dan ukuran 18cm. Dengan mengadakan acara “Pie Susu Candu Launching Event of Addition Taste” ini untuk memperkenalkan produk pie susu candu ke pada undangan. 3) Dalam pelaksanaan launching event, pie susu candu ini medapatkan respon yang positif dari responden yang telah mengisi kuesioner. Hasil yang di dapat adalah untuk responden yang menyukai pie susu ada sebanyak 66.7% dan 33.3% responden sangat menyukai pie susu. Terdapat 57.1% responden sering mengonsumsi pie susu dan 42.9% responden tidak sering mengonsumsi pie susu. Untuk mencicipi produk pie susu candu terdapat 100% responden telah mencicipi pie susu candu. Kemasan pie susu candu ukuran 6cm terdapat 71.4% responden menyatakan bagus dan 26.6% menyatakan sangat bagus. Sedangkan untuk kemasan dengan ukuran 18cm terdapat 57.1% responden menyatakan bagus dan terdapat 42.9% menyatakan sangat bagus. Untuk varian rasa pie susu candu terdapat 38.1% responden menyukai varian sara strawberry, 28.6% menyukai varian rasa original, 23.8% menyukai varian rasa mangga dan 9.5% menyukai varian rasa pisang. Pendapat responden pada pelaksanaan event launching produk, terdapat 52.4% responden berpendapat sangat baik, 33.3% responden berpendapat baik dan 14.3% berpendapat cukup baik.
From Ceremony to Substance: Reforming Problem Inventory List-Based Local Regulation Discussion in Indonesia Syam, Fauzi; Rahmi, Elita; Syamsir, Syamsir; Maulana, Rio Yusri; Sukmana, Teja
Jambe Law Journal Vol. 8 No. 1 (2025)
Publisher : Faculty of Law, Jambi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22437/home.v8i1.505

Abstract

One of the key weaknesses in the quality of regional legislation in Indonesia is the lack of an explicit requirement to use a Problem Inventory List (DIM) during the deliberation of draft regional regulations (Ranperda). This study aims to fill an academic gap by analyzing the regulation and practical use of DIM in the Rules of Procedure of provincial Regional People's Representative Councils (DPRD), a topic that has received limited attention in Indonesian legal literature. Using a normative legal approach and a descriptive-qualitative method, the study examines 14 provincial DPRD Rules of Procedure from 2024 and includes participatory observations conducted at the Jambi Provincial DPRD. The findings reveal that most DPRDs do not regulate the use of DIM-based deliberation for Ranperda. As a result, the legislative process is often ceremonial in nature, lacks public participation, and contributes to the low quality of regional legislation. The study recommends revising Government Regulation concerning the Formation of Regional Legal Products to make the use of DIM mandatory in Ranperda deliberations at the national level
Responsive Law and Progressive Law: Examining the Legal Ideas of Philip Nonet, Philip Selznick, and Sadjipto Raharjo Sukmana, Teja; Ashari, Zahrah Salsabillah; Darmawan , Yadi
Peradaban Journal of Law and Society Vol. 2 No. 1 (2023)
Publisher : Pustaka Peradaban

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59001/pjls.v2i1.82

Abstract

Responsive Law and Progressive Law are two relevant approaches in legal studies developed by legal thinkers such as Philip Nonet, Philip Selznick, and Sadjipto Raharjo. These approaches offer different perspectives on understanding and applying the law in a constantly changing social context. Despite having different perspectives, both Progressive Law and Responsive Law share the same goal of creating a more just and relevant legal system in a social context. This paper aims to examine the ideas of Philip Nonet, Philip Selznick, and Sadjipto Raharjo regarding Responsive Law and Progressive Law. Through this examination, it is expected to reveal the differences, similarities, and contributions of each thinker to the development of more inclusive, adaptive, and just legal thinking in an evolving social context.
Co-Authors Ashari, Zahrah Salsabillah Darmawan , Yadi Elita Rahmi Fauzi Syam Maulana, Rio Yusri Paramartha, I Putu Agus Karang Prabaningrum, Ni Kadek Widya Putra, I Kadek Agus Darma Syamsir Syamsir Turker, Sidhi Bayu