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All Journal Indonesian Journal Of Business And Entrepreneurship Research Jurnal Sipakatau
Wulan Purnamasari
Universitas Negeri Makassar, Indonesia
Religion Arts Humanities Computer Science & IT Economics, Econometrics & Finance Engineering Environmental Science Health Professions Law, Crime, Criminology & Criminal Justice Library & Information Science Mathematics Nursing Physics Social Sciences Veterinary Other

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Service Quality, Promotions, and Product Prices on Consumer Purchasing Decisions in the Marketplace: The Mediating Role of Brand Image Nur Hikmah; Mustari; Muh Ihsan Said Ahmad; Nur Arisah; Wulan Purnamasari
Indonesian Journal of Business and Entrepreneurship Research Vol. 3 No. 1 (2025): Vol. 3, No. 1, January 2025: Indonesian Journal of Business and Entrepreneurshi
Publisher : Fakultas Ekonomi dan Bisnis Universitas Negeri Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62794/ijober.v3i1.7392

Abstract

In today's digital era, almost all activities can be carried out using the internet, making information access easier. This study aims to review and analyze existing problems to determine the extent of the influence of service quality, promotions, and product prices in the marketplace on consumers' purchasing decisions, with brand image acting as a mediating variable. The research subjects are students from eight study programs at the Faculty of Economics and Business, Makassar State University, from the 2021 and 2022 intakes, with a sample size of 348 respondents. Data analysis was conducted using the Partial Least Squares Structural Equation Model (PLS-SEM). Based on the problem formulation, the study results show that service quality, promotions, product prices, and brand image have a positive and significant influence on consumers' purchasing decisions. Additionally, brand image effectively mediates the relationship between these three variables and consumers' purchasing decisions.
Kelori: Development of Moringa Leaves Based on Nori Products as a Solution to Increase Immune System Ika Wisudawaty; Hasbi Hasbi; Wulan Purnamasari; Nurhalim Nurhalim; Uqbah Al Ansyari
Jurnal Sipakatau: Inovasi Pengabdian Masyarakat Vol. 2 No. 3 (2025): Jurnal Sipakatau
Publisher : PT. Global Research Collaboration

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Abstract

Indonesia is one of the largest seaweed-producing countries in the world; however, the limited availability of Porphyra species hinders local nori production. The innovation of developing nori based on moringa leaves (Moringa oleifera) presents a promising alternative, considering moringa's high nutritional content, including protein, fiber, vitamins, minerals, and antioxidants that contribute to immune system enhancement. This activity represents a novel innovation in the development of functional food products by utilizing fresh moringa leaves as the main ingredient. The process begins with drying the moringa leaves using a low-temperature dehydrator to preserve their nutritional value. Next, the dried leaves are ground into a fine powder using a high-speed blender. This powder is then mixed with tapioca flour, egg white, and a pinch of salt using a horizontal dough mixer until a homogeneous mixture is formed. The mixture is flattened using a manual stainless steel nori sheet press and then dried again in a low-temperature air-circulating oven to produce thin, dry moringa nori sheets. Through this process, a product that has never been developed before—moringa-based nori—is created, characterized by a crispy texture, natural savory taste, and high nutritional value. This activity not only introduces a new method of moringa leaf processing but also opens opportunities for innovation using simple tools that can be replicated by local communities.
D'Elia Naturals Rice Innovation Becomes a New Scrub in the Cosmetics Industry Pahrul Pahrul; Ika Wisudawaty; Wulan Purnamasari; Mahmuddin Mahmuddin; Uqbah Al Ansyari
Jurnal Sipakatau: Inovasi Pengabdian Masyarakat Vol. 2 No. 4 (2025): Jurnal Sipakatau
Publisher : PT. Global Research Collaboration

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Abstract

Innovation in the cosmetic industry also focuses on the importance of low-cost, domestic, and high-quality products. Beras, such as a local food in Indonesia, contain many nutrients that promote healthy skin, such as vitamin E, dietary fiber, and antioxidants. Penelitian this is a vital choice of products lulur basis as an alternative cosmetic ingredient that has potential. A method of mixing the extraction process and adjusting the yield from beberapa local varieties, which is then formulated with basic flavors such as madu, minyak olive, and various herbal extracts. Uji laboratory and uji application menusjukkan bahwa lulur berbahan dasar beras mampu mengangkat cell kulit mati, melembapkan kulit, serta meningkatkan kecerahan alami kulit. For example, this formula does not cause irritation and sesuai for most types of skin. Pengembangan lulur berbahan dasar beras juga memberikan nilai tambah bagi sektor pertanian local and mendukung concept economy works. This innovation is also based on the cosmetics industry to create products based on sumber daya local that resembles daya saing global. With that, beras not only serve as a meal, but also as a home in products that are cheap and effective.
Co-Authors Hasbi Hasbi Ika Wisudawaty Mahmuddin Mahmuddin Muh Ihsan Said Ahmad Mustari Nur Arisah Nur Hikmah Nurhalim Nurhalim Pahrul Pahrul Uqbah Al Ansyari