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All Journal Jurnal Sains Indonesia Journal of Mandalika Literature
Ai Imas Faidoh Fatimah
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Analisis Kepuasan Konsumen Terhadap Produk Dan Pelayanan Seblak Rorongkong Teh Memey Kota Bogor Putri Sakti Fujiyanti A.; Raisa Fasya; Viona Kesya Sundari; Ghaisya Raihana; Ilham Fauzi; Khoirul Aziz Husyairi; Tina Nur Ainun; Ai Imas Faidoh Fatimah
Jurnal Sains Indonesia Vol. 4 No. 2 (2023): Vol 4 No 2 (2023): Volume 4, Nomor 2, 2023 (Juli)
Publisher : PUSAT SAINS INDONESIA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59897/jsi.v4i2.149

Abstract

This research is based on the tendency of consumers to consume spicy food in Bogor City, namely Seblak. Seblak is a spicy food that is in great demand by teenagers to adults. Seblak comes from the word "nyeblak" which means "shocking". One of the various ways to observe consumers' wants and needs for seblak is to analyze the satisfaction of customers visiting the Seblak Rorongkong Teh Memey Shop in Bogor City. The method used in analyzing consumer preferences for seblak shop is Importance Performance Analysis (IPA). This method is applied in order to rank various attributes and identify the efforts that need to be made by the seblak shop in making improvements. Data collection was carried out using a questionnaire to 100 respondents with an age range of 17-35 years. The data obtained was analyzed to produce attributes that have a level of compatibility between the level of importance and level of performance which was then analyzed using a Cartesian diagram to observe the level of importance and level of performance of Kedai Seblak Rorongkong Teh Memey. The results of the analysis will be applied to determine the right strategies and corrective actions to improve the performance of the seblak shop.
Analisis Kepuasan Konsumen Terhadap Pembelian Roti di Toko Marlene Cake & Bakery Yudith Reviano; Amanda Atika Zahra; Anisa Putri Nur Salsabil; Izharul Haq Ar Rafi; Syahla Sandrina; Khoirul Aziz Husyairi; Tina Nur Ainun; Ai Imas Faidoh Fatimah
Jurnal Sains Indonesia Vol. 4 No. 2 (2023): Vol 4 No 2 (2023): Volume 4, Nomor 2, 2023 (Juli)
Publisher : PUSAT SAINS INDONESIA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59897/jsi.v4i2.154

Abstract

Penelitian ini bertujuan untuk mengukur tingkat kepuasan konsumen terhadap atribut produk Marlene Cake & Bakery. Untuk mengumpulkan data pada penelitian ini, digunakan teknik observasi dan kuesioner. Pengolahan dan analisis data yang digunakan menggunakan Customer Satisfaction Index (CSI) dan Importance Performance Analysis (IPA). Berdasarkan hasil perhitungan CSI diperoleh sebesar 77,98% yang menunjukkan bahwa dari ke-11 atribut, Marlene Cake & Bakery telah memenuhi kriteria memuaskan sesuai dalam tabel kriteria kepuasan menurut Prayitno et al. (2017) yaitu jika nilai CSI pada persentase 66%-80% (puas). Atribut yang diinginkan konsumen meliputi lokasi toko roti yang mudah dijangkau, pelayanan yang cepat, aroma roti yang harum, kebersihan toko roti terjaga, harga roti yang terjangkau, kesepadanan antara harga dengan kualitas roti, pelayanan yang diberikan, variasi roti beragam, dan penampilan roti yang menarik.
Pengukuran Faktor Fisik K3: Kebisingan, Pencahayaan, Suhu dan Kelembapan di Lingkungan Kerja UKM Pengolahan Tahu Baso Kota Bogor Ai Imas Faidoh Fatimah
Journal of Mandalika Literature Vol. 5 No. 4 (2024)
Publisher : Institut Penelitian dan Pengembangan Mandalika (IP2MI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36312/jml.v5i4.3807

Abstract

Non-standard working environments can pose various hazards to workers, especially in SMEs. The potential hazards must be managed to protect workers’ safety and health, maintain product quality, and comply with applicable regulations. UKM XYZ produces processed meat products such as tofu meatballs and pempek. During the production process, the business owner has not conducted any measurement of potential hazards in the work environment. This study aims to measure and analyse the potential physical hazards in UKM XYZ. The research method used was observation and measurement of physical hazards on four variables, namely noise, lighting, and working climate, consisting of temperature and humidity. The data obtained was compared with the applicable occupational safety and health (OSH) standards. The results showed that noise levels were in accordance with the regulations because they were below the threshold limit value (TLV). Meanwhile, lighting, temperature, and humidity in the production room did not meet the TLV, potentially causing negative impacts on workers’ safety and health. UKM XYZ is recommended to take corrective actions on the ventilation system, lighting, provision of PPE, and installation of dehumidifiers. This research is expected to serve as a basis for the development of better occupational safety management in SMEs.
Co-Authors Amanda Atika Zahra Anisa Putri Nur Salsabil Ghaisya Raihana Husyairi, Khoirul Aziz Ilham Fauzi Izharul Haq Ar Rafi Putri Sakti Fujiyanti A. Raisa Fasya Syahla Sandrina Tina Nur Ainun Viona Kesya Sundari Yudith Reviano