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Ardiansyah -
Jurusan Kimia Fakultas Matematika dan Ilmu Pengetahuan Alam Universitas Mulawarman
Agriculture, Biological Sciences & Forestry Computer Science & IT Economics, Econometrics & Finance Education Industrial & Manufacturing Engineering

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AN ANALYSIS OF SECURITY AND SERVICE QUALITY TOWARD PURCHASE DECISION ON E-COMMERCE AND ITS IMPLICATIONS OF CONSUMER LOYALTY -, Ardiansyah
Prosiding International conference on Information Technology and Business (ICITB) 2015: INTERNATIONAL CONFERENCE ON INFORMATION TECHNOLOGY AND BUSINESS (ICITB) 1
Publisher : Prosiding International conference on Information Technology and Business (ICITB)

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Abstract

In the marketing world, especially through internetmarketing or what is known as e-commerce, an e-marketercannot ignore the role of the online shop as a medium fortheir marketing communications, where marketingactivities via e-commerce is currently being favorable bythe people in Indonesia. However transaction through ecommercehas the fairly high riskpotential. Therefore thefactor of security and service quality become a benchmarkon purchasing decisions through e-commerce. The purposeof this study is to analyzewhether security factordirectlyinfluences purchasing decisions through e-commerce,service quality factor directly influences purchasingdecisions through e-commerce, security and service qualityfactor directly influences purchasing decisions through ecommerce,as well as security and service qualityfactorgives significant effect on e-commerce consumer loyalty.This research was conducted by taking samples of ecommerceusers in Indonesiawhich were most active topurchase online products or services in 2014.KEYWORDS: E-commerce, Security, ServiceQuality, Purchasing Decisions, Loyalty
PENGARUH PERLAKUAN AWAL TERHADAP KARAKTERISTIK KIMIA DAN ORGANOLEPTIK TEPUNG JAMUR TIRAM (Pleurotus oestreatus) -, Ardiansyah; Nurainy, Fibra; Astuti, Susi
Jurnal Teknologi & Industri Hasil Pertanian Vol 19, No 2 (2014): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (81.39 KB) | DOI: 10.23960/jtihp.v19i2.117 - 126

Abstract

Oyster mushroom (Pleuorutus ostreatus) is one of healthy vegetables and  widely consumed. Oyster mushroom is very perishable. When stored at cool temperatur, oyster mushroom only stands for 3-5 days, although it has been packed in  polyethylene plastic bags. To extend its shelf life , oyster mushroom can be processed ​​into flour. This study  was aimed  to find  the best treatment to produceoyster mushroom flour that has the best chemical and organoleptic properties. The  experiment was arranged in a Completely Randomized Block Design with single factor and 4 replications. The single factor was consisted of six levels pretreatment : control, blanching, soaking in 0.5% citric acid for 10 minutes, blanching + soaking in 0.5% citric acid for 10 minutes, soaking in 2500 ppm sodium bisulphite for 10 minutes, and blanching + soaking in 2500 ppm sodium bisulphite for 10 minutes. The parameters observed : chemical characteristics (water,  ash,  protein, fat, carbohydrate contents) and organleptic property of color.  ANOVA was used to analyse the data, and then continued using Honestly Significant Difference test (HSD) at 5% level of significance. The results showed that pretreatment significantly affected the moisture, fat, protein, ash, carbohydrate contents and color  of oyster mushroom flour. The best  oyster mushroom flour was found in the  control  flour (with no pre-treatment) with chemical characteristics: water content 7.29%, ash content 8.01%,  protein content 17.50%, fat content 1,93% and carbohydrate content of 73.68%., and organoleptic characteristic of color was scored as white (4.3). Keywords :citric acid,  blanching, flour,  oyster mushroom, sodium bisulphite
SISTEM PENDUKUNG KEPUTUSAN KELAYAKAN PEMBERIAN CALON NASABAH PERKREDITAN USAHA MICRO DENGAN MENGGUNAKAN METODE SIMPLE ADDITIVE WEIGHTING (SAW) STUDY KASUS PADA BANK PUNDI TBK -, Ardiansyah; Lestari, Uning; Fatkhiyah, Erfanti
Jurnal SCRIPT Vol 5 No 1 (2017): Vol. 05 No. 01 Edisi Juni 2017
Publisher : Jurusan Informatika INSTITUT SAINS & TEKNOLOGI AKPRIND YOGYAKARTA

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Abstract

Bank Pundi Indonesia, Tbk. ("Perseroan") berdiri pada tanggal 11 September 1992 dengan nama PT. Executive International Bank. saat ini kredit melalui Bank sudah berkembang dengan sangat pesat. Kredit bukan hanya digunakan bagi masyarakat golongan menengah ke bawah saja melainkan oleh semua lapisan masyarakat untuk memenuhi kebutuhan hidup mereka. kredit dapat berbentuk barang atau berbentuk uang. Tujuan penelitian ini adalah menyediakan sebuah aplikasi SPKyang dapat digunakan untuk memberikan saran pada pegawai bank pundi untuk para nasabah yang pantas mendapatkan perkreditan dan menghemat watu pegawai untuk dalam pekerjaan. permasalahan dalam skripsi ini adalah apakah aplikasi yang dibuat dapat membantu memberikan saran pada pegawai bank pundi untuk siapa yang pantas mendapatkan kredit yang terlebih dahulu. Cara menyelsaikan masalah dapat menghitung kriteria, sub-kriteria, dan bobot dengan benar dengan menggunakan metode simple additive weighting. Aplikasi SPK ini dapat memberi solusi kepada pegawai bank pundi tentang siapa yang dapat dan ditolak untuk kredit usaha micro pada bank pundi berdasarkan kriteria dan sub-kriteria yang ada
Co-Authors Chairul Saleh Erfanti Fatkhiyah Fibra Nurainy RAHMAT GUNAWAN Susi Astuti Uning Lestari