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All Journal BERDAYA: Jurnal Pendidikan dan Pengabdian Kepada Masyarakat Seminar Nasional Teknologi dan Multidisiplin Ilmu
Waras , Waras
Universitas Wijaya Putra, Surabaya, Indonesia
Agriculture, Biological Sciences & Forestry Arts Humanities Computer Science & IT Economics, Econometrics & Finance Education Public Health Social Sciences

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Faktor Kunci Loyalitas: Analisis Kualitas Layanan, Produk Beragam, dan Kepuasan Pelanggan Permadi, Edo Galih; Muzakki, Muzakki; Murti, Agung Bayu; Waras , Waras
Seminar Nasional Teknologi dan Multidisiplin Ilmu (SEMNASTEKMU) Vol. 4 No. 1 (2024): SEMNASTEKMU
Publisher : Universitas Sains dan Teknologi Komputer

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51903/rdnp2005

Abstract

This study examines the factors that influence customer loyalty, focusing on service quality, product variety, and customer satisfaction. Through quantitative analysis, this study identifies the direct influence of each variable on customer loyalty. The results show that customer satisfaction has the most significant impact, where higher levels of satisfaction consistently increase loyalty. Product variety also contributes substantially, indicating the importance of offering a wide range of product choices to retain customers. Service quality has a positive impact on loyalty, although with a smaller effect compared to satisfaction and product variety. These findings emphasize the importance of improving service quality, expanding product variety, and prioritizing customer satisfaction as key strategies to drive sustainable customer loyalty. These strategies can be the basis for building long-term relationships between companies and customers.
Peningkatan Kapasitas Produksi dan Pemasaran UMKM Roti Panggang di Desa Setro melalui Teknologi Tepat Guna Berbasis Green Economy Muzakki Muzakki; Waras Waras; Wahyu Nugroho
BERDAYA: Jurnal Pendidikan dan Pengabdian Kepada Masyarakat Vol. 8 No. 1 (2026)
Publisher : LPMP Imperium

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36407/berdaya.v8i1.1776

Abstract

This Student Creativity Program (PKM) aims to enhance the production capacity and quality of the fish bread enterprise through the implementation of appropriate technology grounded in the principles of the green economy, emphasizing environmental sustainability. The program focuses on the development and application of environmentally friendly production tools, including an energy-efficient electric oven with an automatic temperature controller, stainless-steel corrosion-resistant molds, and hygienic anti-rust worktables. These technological innovations are designed to improve energy efficiency, reduce production time, and ensure food safety and hygiene in accordance with Good Manufacturing Practice (GMP) standards. The implementation results demonstrate an increase in production capacity by 30–50%, achieving more uniform and hygienic product quality while simultaneously reducing carbon emissions through decreased reliance on firewood. Beyond production improvement, the program also encompasses training in financial management and digital marketing to expand market reach and enhance the partner’s competitiveness. This holistic approach fosters the transformation of small-scale enterprises toward sustainable business models that integrate economic efficiency, social welfare, and environmental preservation.
Co-Authors Agung Bayu Murti Edo Galih Permadi Muzakki Muzakki Muzakki Muzakki, Muzakki Wahyu Nugroho