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All Journal Jurnal Pelayanan dan Pengabdian Masyarakat Indonesia Student Research Journal
Nikmatul Hizah
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Religion Arts Humanities Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Engineering Law, Crime, Criminology & Criminal Justice Social Sciences

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Pengaruh Kualitas Layanan dan Kepercayaan Terhadap Kepuasan Konsumen dalam Membeli Produk Online di Desa Randusari RW 07 Kelurahan Randusari Kecamatan Gadingrejo Kota Pasuruan Nikmatul Hizah; Sugeng Pradikto
Student Research Journal Vol. 3 No. 1 (2025): Student Research Journal
Publisher : Sekolah Tinggi Ilmu Administrasi (STIA) Yappi Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/srj-yappi.v3i1.1687

Abstract

This research aims to analyze the influence of service quality and trust on consumer satisfaction in purchasing online products in Randusari Village RW 07, Randusari Village, Gadingrejo District, Pasuruan City. Service quality includes speed, accuracy and friendliness in providing services, while trust includes aspects of transaction security, integrity and reputation of the service provider. The research method uses a quantitative approach with a survey of 99 participants in this research selected using the probability sampling method. The data collected was then analyzed by applying multiple regression techniques to determine the extent to which each independent variable (service quality and level of trust) influences the dependent variable (customer satisfaction). The research results show that these two variables, both service quality and trust, have a significant impact individually and simultaneously on the level of customer satisfaction. These findings indicate that online business actors who are able to improve service quality and strengthen consumer trust can increase overall customer satisfaction. This research provides practical contributions for online service providers in the area to improve services and build trust, as well as becoming an academic reference for further research in similar areas.
Pendampingan dan Pelayanan Posyandu Balita dengan Kreasi Es Krim Biofarmasi Eksplorasi Fitoaktif Curcuma Xanthorrhiza Melalui Teknik Krioadopsi Sebagai Makanan Pendamping Posyandu Kelurahan Karanganyar Ilmiyatur Rosyidah; Galang Febriansyah; Nikmatul Hizah; M. Toriqul Firdausi; Roudlotul Fadiyah; Yulia Hidayatul Musyarofah
Jurnal Pelayanan dan Pengabdian Masyarakat Indonesia Vol. 3 No. 3 (2024): September : Jurnal Pelayanan dan Pengabdian Masyarakat Indonesia
Publisher : Sekolah Tinggi Ilmu Administrasi Yappi Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/jppmi.v3i3.1486

Abstract

This community service aims to optimize the use of temulawak (Curcuma xanthorrhiza) which is abundant in Karanganyar Village, Pasuruan, through the innovation of making temulawak ice cream as a complementary food in Posyandu Toddler activities. Although temulawak is known to have various health benefits, its use in this community is still very minimal. This program began with a needs analysis conducted through interviews and observations, identifying challenges in utilizing local rhizome plants and the need for complementary food innovations. The results of this analysis encouraged the development of temulawak ice cream using cryoadoption techniques to maintain nutritional content and provide optimal health benefits. The community service method was carried out with a participatory approach involving residents of Karanganyar Village, Posyandu cadres, and village officials. This process includes education, training, and implementation of temulawak ice cream in Posyandu activities. Evaluations were carried out on the taste, texture, and children's interest in the ice cream. The evaluation results showed that 80% of respondents really liked the taste of temulawak ice cream, 70% considered the texture soft, and 90% showed high interest in this product. This program is expected to increase the utilization of local rhizome plants, introduce healthy food innovations, and strengthen community awareness and participation in health programs. Overall, this service shows success in optimally utilizing local potential and providing a positive impact on public health and community empowerment, with the hope that this innovation can be a model for the development of similar products in other areas
Co-Authors Galang Febriansyah Ilmiyatur Rosyidah M. Toriqul Firdausi Pradikto, Sugeng Roudlotul Fadiyah Yulia Hidayatul Musyarofah