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Martiana
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Analisis Multifaktor Terhadap Pemanfaatan Layanan Gawat Darurat di Rumah Sakit Islam Sakinah Mojokerto Martiana; Ernawati, Ernawati; Lathifi, Ahmad
Jurnal Ners Vol. 9 No. 3 (2025): JULI 2025
Publisher : Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/jn.v9i3.45438

Abstract

This study aims to analyze the influence of facilities, brand awareness, and brand image on the utilization of emergency department services at Sakinah Islamic Hospital Mojokerto, which has experienced a decline in visits since 2018. The research design uses a quantitative observational approach with a cross-sectional method on 122 respondents selected through systematic random sampling from communities within a 3 km radius of the hospital. Data were collected using questionnaires and analyzed using multiple linear regression. The results showed that facilities (p=0.000), brand awareness (p=0.000), and brand image (p=0.002) significantly influenced emergency department utilization with a contribution of 83.4%. Facilities variable was the most dominant factor with a regression coefficient of 0.478, followed by brand awareness (0.431) and brand image (0.158). Efforts to increase emergency department utilization require a comprehensive strategy focusing on improving facility quality, strengthening brand awareness, and building a positive brand image in accordance with the needs and expectations of the community. Keywords: facilities, brand awareness, brand image, emergency department utilization, hospital
RESPON KONSUMEN TERHADAP SUBSTITUSI IKAN LELE PADA PRODUK AMPIANG IKAN KHAS PULAU BANGKA Martiana; Augusta Pratama; Liza Febrilia; Ardiansyah Kurniawan
Jurnal Gembira: Pengabdian Kepada Masyarakat Vol 1 No 05 (2023): OKTOBER 2023
Publisher : Media Inovasi Pendidikan dan Publikasi

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Abstract

Ampiang merupakan makanan khas Bangka yang berbahan baku ikan. Selama ini, ikan yang digunakan berupa ikan laut. Hasil tangkapan ikan laut yang fluktuatif sepanjang tahun menjadikan ketersediaan bahan baku pembuatan ampiang tidak selalu ada. Pengabdian ini mencoba menggunakan Ikan Lele untuk mensubstutusi bahan baku ikan pada pembuatan ampiang dan mendeskripsikan respon konsumen terhadap produk yang dihasilkan. Produksi ampiang dilakukan tiga kali dengan produk sebanyak 9, 8 dan 7 kg. . Produk kerupuk ampiang mendapat respon positif dari pembeli. Seluruh hasil produksi terjual habis dengan penjualan secara direct selling dan melalui toko oleh-oleh. Penjualan ampiang seharga Rp. 20.000,- per kemasan 170 gram memberikan keuntungan 29 – 37% dari harga pokok produksi.
Co-Authors Ardiansyah Kurniawan Augusta Pratama Ernawati Ernawati Lathifi, Ahmad Liza Febrilia