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All Journal Jurnal Ekonomi, Bisnis, Manajemen dan Akuntansi (JEBIMAN) BORJUIS (JURNAL OF ECONOMY) INTERNATIONAL JOURNAL OF FINANCIAL ECONOMICS (IJEFE) Jurnal Salome (Multidisipliner Keilmuan)
Asmayanti
Faculty of Economics and business, Makassar State University
Religion Humanities Economics, Econometrics & Finance Social Sciences

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MINING STRATEGY IN INCREASING CHOCOLATE MUSHROOM CULTURE PRODUCTION ON (USAHA MATAHARI JAMUR DI DESA PAROMBEAN KABUPATEN ENREKANG) Arnelin Anggraini; Agus Syam; Asmayanti; Nur Halim; Andika Isma
JEBIMAN : Jurnal Ekonomi, Bisnis, Managemen dan Akuntansi Vol. 3 No. 3 (2025): MEI
Publisher : CV. ADIBA AISHA AMIRA

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This research aims to find out the development strategy in increasing the production of cultivation of chocolate squid mushrooms (pada usaha matahari jamur di Desa Parombean Kabupaten Enrekang). The research method used through qualitative descriptive research using methods of data collection through observations, interviews and documentation of an object of research which will then be analyzed using SWOT analysis. Through interviews with stakeholders in the Sun Fungi enterprise in Parombean Village Enrekang district, the conclusion drawn based on the current conditions, the sun fungi business in Parobean village Enrekange district is in the first quarter, showing that the company is experiencing a very favourable situation. The strategy that can be applied to the Sun mushroom enterprise in Parombean Village Enrekang district in terms of Quadrant I is aggressive strategy.
THE DEVELOPMENT OF PRODUCT PACKAGING IN AN EFFORT TO INCREASE PUBLIC INTEREST IN TRADITIONAL FOOD BARUASA IN GAYA BARU VILLAGE, TELLU LIMPOE DISTRICT, BONE REGENCY Fatimah Zahra; Agus Syam; Asmayanti
BORJUIS: JURNAL OF ECONOMY Vol. 1 No. 4 (2024): BORJUIS: JOURNAL OF ECONOMY
Publisher : Adisam Publisher

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This research aims to modify the packaging of the Baruasa product, with the hope of increasing public purchasing interest. The development method used is the ADDIE model: Analysis, Design, Development, Implementation, and Evaluation. (Evaluasi). The analysis stage involves assessing consumer needs, the design stage includes creating packaging that aligns with the findings from the needs analysis. The prototype of the packaging is developed during the development stage, and implementation is carried out by showcasing the new packaging to consumers. Evaluation is conducted to assess the effectiveness of the packaging based on consumer responses. The research results show that the packaging of the Baruasa product is very suitable, with a percentage of 84.7%. Consumer responses from the survey indicate that the packaging of the Baruasa product is highly appropriate. It can be concluded that good product packaging can enhance public interest in traditional Baruasa food.
THE INFLUENCE OF PRODUCT QUALITY AND SERVICE QUALITY ON CUSTOMER LOYALTY AT CAFE NGOPI SANTAI IN MAKASSAR CITY Yohanis Resa Surentu; Agus Syam; Asmayanti; Muhammad Jufri; Sumiati Tahir
INTERNATIONAL JOURNAL OF FINANCIAL ECONOMICS Vol. 2 No. 6 (2025): JUNE
Publisher : CV. Adiba Aisha Amira

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The increasing lifestyle of society that is continuously evolving in this era, along with the advancement of increasingly sophisticated technology and the ever-developing lifestyle of the community, certainly impacts the business world. The current business development is so rapid that companies are required to be more focused and always innovate so that they can survive in the tight competition, especially in the café business. 1) To prove whether there is a significant influence of product quality on customer loyalty at the Ngopi Santai café. 2) To prove whether there is a significant influence of service quality on customer loyalty at the café ngopi santai. 3) To prove whether there is a significant influence of product quality and service quality on customer loyalty at the café ngopi santai. This research uses a quantitative method with multiple regression analysis techniques to analyze the collected data, and the instrument used is a questionnaire. The population in this study consists of all customers of Café Ngopi Santai who have visited and purchased products from Café Ngopi Santai. The sample for this research was determined using accidental sampling, which means respondents who were coincidentally encountered by the researcher during the research period and have the potential to be data sources and are willing to participate in this study, totaling 100 respondents. The results of this study indicate that: 1) There is a significant influence of product quality on customer loyalty at the Ngopi Santai café in Makassar. 2) There is a significant influence of service quality on customer loyalty at the Ngopi Santai café in Makassar. 3) There is a significant influence of product quality and service quality on customer loyalty at the Ngopi Santai café in Makassar city.
MEASUREMENT OF BRAND ATTITUDE IN IMPROVING CONSUMER LOYALTY IN NIAR CHIPS BUSINESS IN BONE DISTRICT Elysa Natalia; Agus Syam; Asmayanti; Muhammad Rakib; Andika Isma
Jurnal Salome : Multidisipliner Keilmuan Vol. 3 No. 3 (2025): MEI
Publisher : CV. ADIBA AISHA AMIRA

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Brand attitude becomes one of the important factors in understanding consumer perception and loyalty towards a brand.  In the midst of increasingly fierce competition, measuring brand attitude has become one of the keys to understanding consumer attitudes towards a brand or brand attitude. This research aims to develop an effective brand attitude measurement model to enhance consumer loyalty for Keripik Niar.  This research uses the research and development (R&D) method with the 4D model, which consists of four stages: define, design, develop, and disseminate.  Data collection activities were carried out through observation, interviews, and documentation.  The data analysis technique uses qualitative descriptive analysis techniques.  The research results show that the brand attitude measurement model using the 4D model approach is effective in depicting consumer attitudes towards Keripik Niar through four indicators: brand trust, brand love, brand reliability, and purchase tendency due to the brand.  This model helps business owners understand consumer needs and expectations, thereby enhancing brand image and consumer loyalty.
Co-Authors Agus Syam Andika Isma Arnelin Anggraini Elysa Natalia Fatimah Zahra Muhammad Jufri Muhammad Rakib Nur Halim Sumiati Tahir Yohanis Resa Surentu