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The relationship between service quality and customer satisfaction: a case study at Nh Beji Pharmacy Budianto, Arif; Pradani, Dea Yulinestria; Rachmania, Nindita; Widiantoro, Edwin; Damanik, Alaris Darasito; Cahyono, Dwi
Pharmacy Reports Vol. 2 No. 1 (2022): Pharmacy Reports
Publisher : Indonesian Young Scientist Group and UPN Veteran Jakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51511/pr.6

Abstract

Customer satisfaction is a critical indicator of the quality of pharmaceutical services and products pharmacies provide. It holds strategic importance in the pharmacy sector, significantly influencing repeat patronage and referrals. Satisfied customers are more likely to recommend the pharmacy to others, which can substantially contribute to the business's long-term growth. This study identifies service variables at Nh Beji Pharmacy that enhance customer satisfaction and evaluates their impact on patients' loyalty and their propensity to refer new customers. By exploring the link between customer satisfaction, repeat business, and referrals, the study aims to highlight the value of customer-focused services in pharmacies. Through interviews with 55 patients randomly selected from service records and provided informed consent for the 2019-2020 period, the study identified seven service variables that significantly boost customer satisfaction at Nh Beji Pharmacy. The findings demonstrate a notable correlation between customer satisfaction and patients' willingness to return and recommend the pharmacy, underscoring the importance of prioritizing customer satisfaction in pharmaceutical service delivery.
Preservation Potential and Microbial Growth Inhibitory Effect Of Galangal (Alpinia galanga (L.) Willd.) And Lemongrass (Cymbopogon citratus (DC.) Stapf) Oils And Extracts On Chicken (Gallus domesticus) Fillets Hartanti, Dwi; Pradani, Dea Yulinestria; Nurlaeli, Eli; Fadlilah, Intan Nur; Syah Putri, Tina; Djalil, Asmiyenti Djaliasrin; Hamad, Alwani
Media Farmasi Vol 20 No 2 (2024): Media Farmasi Edisi Oktober 2024
Publisher : Jurusan Farmasi Poltekkes kemenkes Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32382/mf.v20i2.993

Abstract

Galangal (Alpinia galanga (L.) Willd.) and lemongrass (Cymbopogon citratus (DC.) Stapf) are spices known for their antimicrobial activity and potentially developed into a natural food preservative. This study evaluated the potential development of galangal and lemongrass oils and extracts for natural food preservatives. The essential oils and water extracts of galangal and lemongrass were obtained by water and steam distillation and infusion methods, respectively. Chicken fillets were immersed in three concentrations of galangal and lemongrass oils and extracts, with sterile water as the control. The fillets were tightly closed, kept in the refrigerator for 15 days, and evaluated for their preservation potential and microbial inhibitory activity on days 3, 6, 9, 12, and 15. The chicken fillet preservation potential was evaluated by comparing the time spoilage signs started to be observable in the control and treatment groups. The percent of microbial growth inhibition (%MI) was calculated from optical density (OD) and was used as the antimicrobial activity parameter. The %MI was analyzed by two-way ANOVA at α=0.05. Treatment and storage time significantly affected %MI. Galangal extracts at 10 and 20% delayed rancid odor, off-texture, and slime formation for nine days. Microbial growth inhibitory activity was shown by galangal oil at 0.25, 1.25, and 6.25 mg/ml and galangal extract at 20%. In conclusion, galangal extract at 20% was the most promising sample potentially developed into a natural chicken fillet preservative.