Saul Ronad Jacob Saleky
Politeknik Negeri Ambon

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Pengaruh Kualitas Pelayanan Terhadap Kepuasan Konsumen Dan Loyalitas Pelanggan Ancela Siarmasa; Cynthia Imelda Tjokro; Saul Ronad Jacob Saleky; Stevanus Gomies; Victorio Fernando Nahuway
Jurnal Administrasi Terapan Vol. 2 No. 2 (2023): September
Publisher : P3M Politeknik Negeri Ambon

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31959/jat.v2i2.2076

Abstract

This research is empirical research, which aims to analyze the influence of service quality on consumer satisfaction and customer loyalty. The population of this research is all Wayame supermarket customers. The sampling technique used accidental sampling, where the number was determined using the Slovin formula and the sample size was 145 respondents. The analysis technique used is multiple linear regression analysis, where the hypothesis test uses the t-statistical test to test the partial regression coefficient with the degree of significance used being 0.05 or 5%. The results of research on 145 respondents gave the research conclusion that service quality has a positive effect on consumer satisfaction and customer loyalty. This is proven by the coefficient of determination obtained in this study of 0.969, 0.959 and 0.234 or around 89.6%, 95.9% and 23.4%. This means that the influence of the independent variable (service quality) on the dependent variable (consumer satisfaction) is 89.6%, the influence of the service quality variable on loyalty is 95.9% and the influence of the consumer satisfaction variable on customer loyalty is 23.4%. % while the remaining 10.4%, 4.1% and 76.6% are influenced by other variables. Based on these results, it can be concluded that Service Quality has a positive influence on customer satisfaction and customer loyalty, and customer satisfaction has a positive influence on customer loyalty.Keyword: Service Quality, Customer Satisfaction, Customer Loyalty
Desain Kemasan Dan Label Produk Enbal Pada UMKM Nen Te Idar Desa Ngilngof, Maluku Tenggara Tahdeus Maturbongs; Maudy Marla Tanihatu; Saul Ronad Jacob Saleky
Jurnal Administrasi Terapan Vol. 3 No. 1 (2024): MARET
Publisher : P3M Politeknik Negeri Ambon

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31959/jat.v3i1.2529

Abstract

Indonesia has a variety of cultures, one of which is traditional food. This culture can be a unique capital attraction so it must be maintained and preserved. Nen Te Idar is one of the SME engaged in local food eating traditional south-style Southeast Maluku. Enbal Ngilngof has the advantage of being produced using an unconventional material, namely cassava. However, behind these advantages, this SME still packages its products in a simple way by using traditional packaging methods, namely by using candles as a substitute for a plastic press, besides that the labels used have not fully included product information so that the products are difficult for consumers to remember visually. The purpose of this study is to determine the application of packaging design and enbal product labels to Nen Te Idar. The author uses SWOT and VIEW analysis methods as well as theories about packaging and label designs so that they can create more attractive packaging and label designs, provide visual memory so that products are easier to remember and can increase consumer attractiveness while being a differentiator with competitors with the same product. Based on these results, it can be concluded that a good and attractive packaging and label design can increase attractiveness and interest and reach more consumers and also be a differentiator for competitors in the same field. Keywords : Packaging, Labeling, SME and Products