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Studi Perbandingan Pengelolaan Usaha Perikanan Jaring Terapung di DAS Citarum (Waduk Jatiluhur, Saguling dan Cirata) Jawa Barat Lusi Fausia; Popong Nurhayati; Wawan Okatriza; Moch Prihatna Sobari
Buletin Ekonomi Perikanan Vol. 2 No. 2 (1996): Buletin Ekonomi Perikanan
Publisher : Buletin Ekonomi Perikanan

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The development of fish culture in DAS Citarum in concentrated in Jatiluhur, Saguling and Cirata reservoirs. The main objective of these fish culture development in those three reservoirs is over come the job occupations lost of the farmers located in that areas due to the reservoir establisment. In order to develop the fish culture system, which is relatively still new, a lot of improvement is still required especially in terms of its management and technological aspects. Due to these condision, an analysis of this business is necessary to ber conducted in order so provide some information for development. This study shows that profit gained from the fish culture in these reservoir are Rp 1.495.400/pond/year in Jatiluhur. Rp 1.680.200/pond/year in Saguling and Rp 1.485.560/pond/year in Cirata.

Nilai Tambah Produk Olahan Perikanan pada Industri Perikanan Tradisional di DKI Jakarta Popong Nurhayati
Buletin Ekonomi Perikanan Vol. 5 No. 2 (2004): Buletin Ekonomi Perikanan
Publisher : Buletin Ekonomi Perikanan

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In general, value added could describe some aspects, especially production and marketing aspects like supply of resources (as raw material in processing activity), number of employees, price of products, and trend of consumer behavior. In more specific, counting value added also related to the margin and the remuneration of employees.The method used in this research is survey. Purposive sampling technique is utilized in sampling method. Research was conducted by using the primary data from the processors and traders of traditional processing of fisheries products in Kelurahan Muara Angke and Kelurahan Pluit. The secondary data used in this research are statistical reports and yearly reports of Oinas Perikanan OKI Jakarta.The objectives of this research are 1) to examine the value added of traditional processed of fisheries products in OKI Jakarta, 2) to examine the implication of value added of traditional processed of fisheries products.This research shows that the 9 traditional processed of fisheries products have differentiation in amount of added value. Salting of kakap and tanning of skin of pari are two kinds of traditional processing of fisheries products that have bigger amount ofadded value. Added value of Salting of kakap is Rp 12854.48 and tanning of skin of pari have an added value Rp 8 919.44. Other traditional processed of fisheries productshave an added value less then Rp 4000.00.

Efektivitas Komunikasi Iklan Televisi dan Pengaruhnya terhadap Pembelian Produk Perikanan oleh Ibu Rumah Tangga di Kelurahan Lubang Buaya, Kecamatan Cipayung, Jakarta Timur Popong Nurhayati; Trukan Sri Bahukelling
Buletin Ekonomi Perikanan Vol. 5 No. 2 (2004): Buletin Ekonomi Perikanan
Publisher : Buletin Ekonomi Perikanan

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Advertisement of fisheries products that showed on television constitute as communication tool among producers and consumers of its product. Housewifes are purchasers of some family's products. Housewifes have opportunity to access information and advertisement from television. Thus, it is crucial to assess the effectivity of the advertisement communication.The purposes of this research are 1) to identify the characteristics .of household's mothers in Kelurahan Lubang Buaya that related to decision of purchasing of fisheries products, 2) to identify the effectivity of advertisement communication by television for fisheries products includes: agar-agar powder with a trademark Swallow Globe, jelly powder with a trademark Nutrijell, jelly with a trademark Okky Jelly, Sardine canned with a trademark ABC, Fried Mackarel with a trademark Gaga, and 3) to found out the correlation of the effectivity of advertisement communication and the decision purchasing of fisheries products.The results of this research indicate that characteristics of households mother in Kelurahan Lubang Buaya are vary. The increasingly score of effectivity of advertisement communication having potency as more effective advertisement. The first rating of the effectivity of advertisement communication is agar-agar powder with a trademark Swallow Globe. The second is jelly powder with brand Nutrijell. The third is Fried Mackarel with brand Gaga. The fourth is Sardine canned with brand ABC and the fifth is jelly with a brand Okky Jelly. The statistical analysis indicate that the correlation between the effectivity (of advertisement communication and the purchasment decision for jelly powder with a brand Nutrijell is not significant at 98 % level of significance. However the correlation are Significant at 98 % level of sigficance for agar-agar powder with a trademark Swallow Globe, jelly with a trademark swallow Okky Jelly, Sardine canned with a trademark ABC and Fried Mackarel with a trademark Gaga.

The existence of a tour object is affected by the amount of the incoming visitor. Sea World Indonesia as one of the wisata aquatik objects in Indonesia also has to be able to see visitors as a detennining factor and as a main priority. It means without the visitors, the existence of the tour object means nothing. Therefore the best service and the adequate medium in enjoying Sea World Indonesia deserve an attention from the company it self. This research is aimed to identify any kinds of attribu Darmaningsih .; Popong Nurhayati; Anna Fatchiya
Buletin Ekonomi Perikanan Vol. 6 No. 2 (2006): Buletin Ekonomi Perikanan
Publisher : Buletin Ekonomi Perikanan

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The existence of a tour object is affected by the amount of the incoming visitor. Sea World Indonesia as one of the wisata aquatik objects in Indonesia also has to be able to see visitors as a detennining factor and as a main priority. It means without the visitors, the existence of the tour object means nothing. Therefore the best service and the adequate medium in enjoying Sea World Indonesia deserve an attention from the company it self. This research is aimed to identify any kinds of attribute that satisfied the visitors, how big is the satisfaction level of the visitors and the priorities that must be conducted by the company. The research method used in this research is a case study with the visitors of Sea World of Indonesia as the set of the case and, the visitor's satisfaction level Sea World Indonesia as the object researched. The validity test and reliabilities test is done to see the validity and the reliability of the questioner as a main instrument of a data intake. Data analyze method used is Descriptive Analysis, Cochran Q Test Analysis, Importance and Pelformance Analysis. Result of the research showed that there are fourteen attributes that is capable to give satisfaction to the visitors which is; the diversity of the sea aquarium attritiute, the diversity of the freshwater aquarium, the main aquarium, the dugong aquarium, the touch pool, the nameplate of each species, the incoming ticket price, the sanitation of the location, the freshness of the location, the security of the location, the security officer, the toilet, the parking area and the access to the location, The incoming ticket price attribute, the divefsity of the freshwater aquarium and the parking area gives a low satisfaction. The attribute of sea aquarium diversity, the main aquarium, the species nameplate, the freshness of the location, the toilet and the access to the location showed medium satisfaction level The dugong aquarium attribute, the touch pool, the sanitation of the location, the security of the location and the security officer have given high satisfaction for the visitors of Sea World Indonesia.

Analisis Efisiensi Pemasaran Karang Hias di Pulau Panggang, Kabupaten Administrasi Kepulauan Seribu Marketing is one of the main interesting problem of karang hias (artifICial coral) business in Pulau Panggang. Some of artificial coral are gathered and then sole by fishennan to the collector who come to Pulau Panggang periodically. Among of species of artificial coral marketed from Pulau Panggang were called karang hias Jamur Mangkok, karang hias Babut Hijau, karang hias Pipa Salim and karang hi Henrikus Passlamanto; Popong Nurhayati; Iis Diatin
Buletin Ekonomi Perikanan Vol. 6 No. 2 (2006): Buletin Ekonomi Perikanan
Publisher : Buletin Ekonomi Perikanan

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Analisis Efisiensi Pemasaran Karang Hias di Pulau Panggang, Kabupaten Administrasi Kepulauan Seribu Marketing is one of the main interesting problem of karang hias (artifICial coral) business in Pulau Panggang. Some of artificial coral are gathered and then sole by fishennan to the collector who come to Pulau Panggang periodically. Among of species of artificial coral marketed from Pulau Panggang were called karang hias Jamur Mangkok, karang hias Babut Hijau, karang hias Pipa Salim and karang hias Nanas Mata. There are many marketing institutional involved in artificial coral marketing from Pulau Panggang. They have a big role to deliver karang hias from fISherman to the consumer. The aims of this research are : 1) to identify the pattern of karang hias marketing channel that occurred in Pulau Panggang, 2) to analyze marketing efficiency of karang hias in Pulau Panggang: include of market structure, market behavior and marketing margin. Result of this research showed that there are five patterns of marketing chamef in Pulau Panggang. Marketing instjutional that i!1volved in distribution of karang hias to the consumer consisted of fishermen, coIlector, merchant, exporter, and retailer. Market structured of karang hias tend to form imperfectly competition. Market behavior showed that in functional martfel activities fisherman have got a low price and low of fishermen's share. Market institutional of karang hias didn't get the spread of profit, cost of marketing was relatively high and marketing margin was also high enough. Those market structure,market behavior and marketing margin Rlcated that marketing of karang hias in Pulau Panggang, Kabupaten Administrasi Keputauan Semu was inefficient.

Compensation as appreciation for surrender and present all of employee wo/t(s result to belong to centre, divided to financial and non financial. Financial compensation among other things are direct financial, one of its insentive and indirect financial in formed subsidy. Looking for insentive characteristic which is to take directly between employees reward with prestation of work that they reach, therefore insentive giving would be motivating the employee to increase their prestation of works. Iis Diatin; Popong Nurhayati; Titin Maytani
Buletin Ekonomi Perikanan Vol. 6 No. 2 (2006): Buletin Ekonomi Perikanan
Publisher : Buletin Ekonomi Perikanan

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Compensation as appreciation for surrender and present all of employee wo/t(s result to belong to centre, divided to financial and non financial. Financial compensation among other things are direct financial, one of its insentive and indirect financial in formed subsidy. Looking for insentive characteristic which is to take directly between employees reward with prestation of work that they reach, therefore insentive giving would be motivating the employee to increase their prestation of works. This research was conducted to analysis of insentive system which used by BPBILAPU Pangandaran, to identificate many factors which decided amount of insentive that employee get and to analysis the using·of insentive system which more efective based of merit system. Results indicated that insentive system which used by BPBILAPU Pangandaran is group/team insentive system with using profit sharing plan, calculation which the sharing consist of 5% for production team and 10% for aU of employee. Many factors which decided insentive of employee BPBILAPU Pangandaran are human resources, natural resources, capital, environment and market. Insentive system based of merit system consist of individual insentive (piecework, production bonus and pay for knowledge compensation) and group insentive (production sharing plan) more effective to used. Both of them have bigger insentive value than insentive which employee gel Besides of it, insentive value that employee get was established by prestation and productivity of work..

Competition in business of fishing restaurant is highly increasing. In this situation, customer have more better bargaining position. This condition give them opportunity to choose the best one fishing restaurant that give them satisfaction. Therefore, satisfied the customer is the best way to be the winner in the fishing restaurant business competition. This research is aimed to identify attributes of Lumintu 1001 quality of service that influenced the customer satisfaction, to identify the lev Popong Nurhayati; Ahmad Fahrudin; Dwi Romadhani
Buletin Ekonomi Perikanan Vol. 7 No. 2 (2007): Buletin Ekonomi Perikanan
Publisher : Buletin Ekonomi Perikanan

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Competition in business of fishing restaurant is highly increasing. In this situation, customer have more better bargaining position. This condition give them opportunity to choose the best one fishing restaurant that give them satisfaction. Therefore, satisfied the customer is the best way to be the winner in the fishing restaurant business competition. This research is aimed to identify attributes of Lumintu 1001 quality of service that influenced the customer satisfaction, to identify the level of customer satisfaction toward attributes of Lumintu 1001 quality of service, to get the information of the priority attributes to improve. Result of the research showed 16 attributes quality of service in Lumintu 1001 fishing restaurant. There were sanitary kit, waiter appearance, room layout, room neatness, tasted of food and beverage, atmospheriC of fishing restaurant, suitability of food and beverage, fishing facility, quickness of service, waiter response to the problems, convenience toward payment, friendly of service, availability of foood and beverage written in the list of menu, security of availability of food and beverage, staff skill and knowledge to explain of menu, waiter availability to communication to the customer. Customer assessed attributes of quality of service based on the level of importance and satisfaction each attributes. Customer Satisfaction index showed that quality of service in Lumintu 1001 fishing restaurant gave the satisfaction to the customer. The range of satisfaction is between satisfaction enough to satisfaction. Attributes of quality of service that give priority to improve are quickness of service and room neatness.

The Govemment of OKI Jakarta had built the new TPI (Tempat Pelelangan likan) in Muara Angke to replace the function of the old TPI. This new TPI have equipped an improving facility and service of quality cause of service and managerial problems of the old TPI. These problems are hygiene and sanitary, capacity of auction sale area and security. Success of TPI management service influenced of user subjective perception on it perceived quality. Therefore, measurement of satisfaction of the auction Popong Nurhayati; Iis Diatin; Teguh Suryanto
Buletin Ekonomi Perikanan Vol. 7 No. 1 (2007): Buletin Ekonomi Perikanan
Publisher : Buletin Ekonomi Perikanan

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The Govemment of OKI Jakarta had built the new TPI (Tempat Pelelangan likan) in Muara Angke to replace the function of the old TPI. This new TPI have equipped an improving facility and service of quality cause of service and managerial problems of the old TPI. These problems are hygiene and sanitary, capacity of auction sale area and security. Success of TPI management service influenced of user subjective perception on it perceived quality. Therefore, measurement of satisfaction of the auction sale participants toward the care service attributes of TPI Muara Angke is required. This research is aimed to identify level of satisfaction of auction sale participants toward the service attributes of TPI, how is the management orientation of accurate service attributes in TPI Muara Angke, how is the quality of care service perceived by auction sale participants in TPI Muara Angke, and how is suitability of perception of auction sale participants toward the perceived quality in TPI Muara Angke. Result of the research showed that generally, auction sale participant feel satisfied with the performance care of TPI Muara Angke. Its shown in value of customer satisfaction index 0,73763 that caused of service quality improvement the new TPI Muara Angke which has more completely facility service. According auction sale participants, care service of new TPI Muara Angke is better than the old TPI Muara Angke. The auction sale participants between the new TPI Muara Angke and the old TPI Muara Angke gave different assessment about quality of each service' attributes. It means there's no suitability perceived quality between the new TPI Muara Angke and the old TPI Muara Angke. The auction sale participants have different perception about quality of service attributes both TPI.

Pengaruh Citra Merek, Persepsi Kualitas, dan Social Media Influencer Terhadap Loyalitas Merek Somethinc: Studi Pada Pengguna Produk Merek Somethinc: The Influence of Brand Image, Perceived Quality, and Social Media Influencer On Brand Loyalty of Somethinc: A Study of Somethinc Beauty Brand Fairuz Malinda Rahma; Ujang Sumarwan; Popong Nurhayati
Jurnal Aplikasi Bisnis dan Manajemen (JABM) Vol. 9 No. 3 (2023): JABM Vol. 9 No. 3, September 2023
Publisher : School of Business, Bogor Agricultural University (SB-IPB)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17358/jabm.9.3.919

Somethinc is a new beauty brand that has a great demand by consumers. Many researchers are interested to researched on Somethinc with different research focuses. This study aims to analyze the effect of perceived quality, social media influencers, and the role of mediating brand image on Something's brand loyalty and to analyze the factors that influence brand loyalty by consumers to Something's products. This study used SEM-PLS analysis on 222 respondents aged 15-64 years and had bought and used Somethinc products. The results showed that perceived quality (PQ) had a positive and significant effect on brand image (BI) and brand loyalty (BL). Brand image (BI) also has a positive influence on brand loyalty (BL). Brand image (BI) can also be a mediator between perceived quality (PQ) and brand loyalty (BL). In this study, brand image (BI) is not a mediator between social media influencers (SMI) and brand loyalty (BL). In this study, social media influencers (SMI) have a negative and non-significant relationship to brand image (BI) and brand loyalty (BL). Therefore, to increase Something's brand loyalty (BL), Somethinc can improve perceived quality (PQ) and brand image (BI). Perceived quality can be increased by develop the product, made some product innovations that fit consumer needs, and provide a great service for consumers. Brand image of Somethinc can be increased by optimizing the use of social media and consistently make content that can strengthen a good brand image. Keywords: brand image, brand loyalty, perceived quality, social media influencer, somethinc

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