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All Journal Abdi Akommedia : Jurnal Pengabdian Masyarakat Journal of Economic Empowerment Strategy (JEES)
Oktaviani, Erni
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Computer Science & IT Economics, Econometrics & Finance Education Mathematics Physics Other

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Pendampingan Pemanfaatan IT Pada Anak Usia Sekolah di Desa Mulyo Sari Kecamatan Tanjung Sari Karnila, Sri; Oktaviani, Erni; Oktaviani, Asih; Yuni Puspita, Rima
ABDI AKOMMEDIA : JURNAL PENGABDIAN MASYARAKAT Vol. 2 No. 4 (2024)
Publisher : ABDI AKOMMEDIA : JURNAL PENGABDIAN MASYARAKAT

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Abstract

This service is carried out for the needs and strategies applied, for school-age children in Mulyo Sari Village, Tanjung Sari District in the utilization of IT (Information Technology) so that they can face the increasingly rapid development of technology. Problems that occur due to a lack of understanding of children in the introduction and use of IT at this time, can hurt children such as decreased motivation to learn, and some are less socialized because they are busy playing gadgets. The benefits of developing technology also have a positive impact, such as being a means and infrastructure for learning in the search for knowledge. To avoid negative consequences, assistance in utilizing technology is excellent. For this reason, it is hoped that the service will assist in utilizing technological developments in school-age children. Pengabdi will share by providing understanding material, and knowledge about the use of IT which is growing rapidly today. This service went well and had a good impact, 10% of the number of school-age children who participated in this service knew and could type using a laptop. Now 95% of school-age children already understand the parts and how to operate a laptop, not only that, but also increased knowledge about healthy IT pattern literacy.
The Effect of Service Quality and Price on Consumer Satisfaction in the Seblak Tampir Ciparay Business in Bandung Regency Adji, Hangayomi; Oktaviani, Erni
Journal of Economic Empowerment Strategy (JEES) Vol. 9 No. 1 (2026): Volume 9 Number 1, February 2026
Publisher : Universitas Pasundan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23969/jees.v9i1.33976

Abstract

This study aims to analyze the influence of service quality and price on consumer satisfaction in the Seblak Tampir Ciparay business, Bandung Regency. Consumer satisfaction is a crucial factor in determining business success and sustainability, especially in the culinary sector, which faces a high level of competition. Service quality and competitive pricing are important elements that can attract new customers while maintaining existing ones. In this context, service quality includes service speed, staff friendliness, cleanliness of the place, and the ability to fulfill consumer needs and expectations. Meanwhile, price reflects consumers’ perceptions of the value received compared to the costs incurred. This research uses a quantitative approach with descriptive and verification methods. Data were collected through questionnaires distributed to active consumers of Seblak Tampir Ciparay, who were considered representative of the customer population. Data analysis was conducted using multiple linear regression, t-tests, F-tests, and the coefficient of determination (R²) with the assistance of SPSS version 22. This approach allows researchers not only to describe actual conditions but also to test the influence of service quality and price on consumer satisfaction both partially and simultaneously. The results show that service quality and price have a significant influence on consumer satisfaction, both partially and simultaneously. Good service quality increases consumer satisfaction because customers feel valued and receive a satisfying experience. Prices that are appropriate to consumers’ perceived value of the products also affect customers’ decisions to make repeat purchases. Simultaneously, these two variables contribute 50.69% to consumer satisfaction, while the remaining percentage is influenced by other factors such as location, promotion, or product taste.
Co-Authors Adji, Hangayomi Oktaviani, Asih Sri Karnila Yuni Puspita, Rima