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ANALISIS PERSEPSI KONSUMEN MENGGUNAKAN METODE IMPORTANCE PERFORMANCE ANALYSIS DAN CUSTOMER SATISFACTION INDEX Lulu Dian Anggraeni; Panji Deoranto; Dhita Morita Ikasari
Industria: Jurnal Teknologi dan Manajemen Agroindustri Vol 4, No 2 (2015)
Publisher : Department of Agro-industrial Technology, University of Brawijaya

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Abstract

Abstrak Tujuan penelitian ini adalah mengetahui tingkat kepentingan setiap atribut berdasarkan metode Importance Performance Analysis (IPA) dan mengetahui tingkat kepuasan konsumen berdasarkan metode Customer Satisfaction Index (CSI). Penelitian ini menggunakan bauran pemasaran 7P yaitu Product (produk), Price (harga), Place (tempat/lokasi), Promotion (promosi), People (orang), Process (proses), dan Physical Evidence (bukti fisik). Berdasarkan diagram kartesius, atribut yang masuk pada kuadran I adalah atribut yang kinerjanya perlu ditingkatkan dan dilakukan evaluasi tiap bulan agar mengetahui keinginan dari konsumen. Atribut yang masuk dalam kuadran II adalah atribut yang perlu dipertahankan kinerjanya dan sudah memuaskan konsumen. Atribut yang masuk dalam kuadran III adalah atribut yang memiliki prioritas rendah dan kuadran IV adalah atribut yang dianggap kurang penting oleh pelanggan tetapi kinerja restoran sudah sangat baik. Hasil penelitian menunjukkan bahwa tingkat kepuasan konsumen secara menyeluruh (berdasarkan nilai CSI) sebesar 0,66 dan terletak di rentang nilai 0,66-0,80 yang menunjukkan bahwa indeks kepuasan pengunjung adalah kriteria “Puas”.Kata kunci: CSI, IPA, persepsi konsumen, restoranAbstract The purpose of this study was to determine the level of importance of each attribute by Importance Performance Analysis (IPA) and know the level of customer satisfaction based methods Customer Satisfaction Index (CSI). This study uses marketing mix 7P namely Product (product), Price (prices), Place (where / location), Promotion (promotion), People (people), Process (process), and Physical Evidence (physical evidence). Based on the Cartesian diagram, the attributes that go in the first quadrant is an attribute whose performance needs to be improved and to be evaluated every month in order to determine the wishes of the consumer. Attributes included in quadrant II are the attributes that need to be maintained and its performance has been satisfactory consumer. Attributes included in quadrant III is an attribute that has a low priority and the quadrant IV are the attributes that are considered less important by customers but the performance has been very good restaurant. The results showed that the overall level of customer satisfaction (based on the value CSI) of 0.66 and is located in a range of values from 0.66 to 0.80 indicating that visitor satisfaction index is the criterion of "Satisfied".Keywords: Consumers perception, CSI, IPA, Restaurant 
ANALISIS KELAYAKAN TEKNIS DAN FINANSIAL PRODUKSI SOSIS JAMUR TIRAM PADA SKALA INDUSTRI KECIL (STUDI KASUS DI BUDIDAYA JAMUR TIRAM ‘WAHYU’ KOTA MOJOKERTO) Meta Fitri Harlistaria; Wignyanto Wignyanto; Dhita Morita Ikasari
Industria: Jurnal Teknologi dan Manajemen Agroindustri Vol 1, No 2 (2012)
Publisher : Department of Agro-industrial Technology, University of Brawijaya

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Abstract

Sausage is a type of food which is popular in the market and often consumed by people, especially children and teenagers. Therefore, oyster mushroom can be turned into sausage and becomes a solution for the vegetarians to substitute the meat. The method used to analyze the technical aspects is an approach to the raw material availability. However, the method used to analyze the financial aspects is the calculation of HPP, BEP, and R/C Ratio. The production of oyster mushroom sausage will be done in UKM Wahyu Mojokerto with the capacity of 10 kg oyster mushroom per day which will produce 110 oyster mushroom sausages and the need of 11 vacuum packaging and 2 labors. The work hours start from 08.00 am to 1.40 pm for 5 days. The production process is carried out every one cycle per day by using the main machine that is sausage filler. The result of the oyster mushroom sausage production in UKM Wahyu is calculated from the financial aspects (HPP) Rp 1.666,75 with the selling price Rp 2.000,00. Therefore, the BEP is 13.308 units and Rp 26.617.544,51 while the R/C Ratio is 1,2. It means that the production of oyster mushroom sausage has met the standards of business efficiency that can be said to be profitable and viable. Key word: financial aspects, technical aspects oyster mushroom sausage.
ANALISIS PRODUKTIVITAS DENGAN METODE MULTI FACTOR PRODUCTIVITY MEASUREMENT MODEL Yolandha Angelica Agry Culturianingtyas; Panji Deoranto; Dhita Morita Ikasari
Industria: Jurnal Teknologi dan Manajemen Agroindustri Vol 3, No 1 (2014)
Publisher : Department of Agro-industrial Technology, University of Brawijaya

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Abstract

Abstrak Tujuan dari penelitian ini adalah untuk mengetahui tingkat produktivitas perusahaan dan usulan untuk meningkatkan produktivitasnya di masa mendatang menggunakan Metode Multi Factor Productivity Measurement Model. Dari hasil penelitian, tingkat produktivitas PT Inti Luhur Fuja Abadi sebesar 81.43% pada periode yang diukur (periode 2). Tingkat produktivitas ini mengalami penurunan produktivitas sebesar 18.57% dari periode dasar (periode 1). Hal ini menyebabkan perusahaan kehilangan peluang mendapatkan keuntungan sebesar Rp 136,293,924. Rencana usulan peningkatan produktivitas untuk PT Inti Luhur Fuja Abadi difokuskan pada input bahan baku terutama Kakap Merah dengan membuat perencanaan kuantitas bahan baku yang akan digunakan serta biaya pembelian bahan baku tersebut dengan permintaan dari konsumen agar lebih efisien dalam menghasilkan output.Kata Kunci :MFPMM, Pengukuran Produktivitas, Tingkat Produktivitas Abstract PT Inti Luhur Fuja Abadi is one of the companies in industrial freezing of fish and exported to several countries and have mission to consistently provide quality products and the best services to customers. However, it remains unknown how the conditions and the level of achievement of the company's performance over the years because this company has not yet done about productivity measurement. The aim of this study was to determine the level of productivity of the company and the proposal to increase the productivity in the future using MultiFactor ProductivityMeasurementModel method. The results showed that the level ofproductivityofPTInti Luhur Fuja Abadiof81.43% in the measured period (period 2). The level of productivity decreasedby18.57% from the base period(period 1). It caused the company lose an opportunity to get a profit ofRp136,293,924. Productivity improvements in the proposed plan ofPTInti Luhur Fuja Abadifocused on the input of raw materials, especially Red Snapper with a plan that adjusts the quantity of raw materials to be used and the cost of purchasing the raw materials to the demand of consumers to be more efficient in generating output.Keywords: Level of productivity, Multi Factor Productivity Measurement Model, Productivity Measurement
ANALISIS PENGARUH VARIABEL MARKETING MIX TERHADAP KEPUTUSAN KONSUMEN DALAM PEMBELIAN CUKA APEL Indra Kusuma Putra; Imam Santoso; Dhita Morita Ikasari
Industria: Jurnal Teknologi dan Manajemen Agroindustri Vol 2, No 2 (2013)
Publisher : Department of Agro-industrial Technology, University of Brawijaya

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Abstract

Abstrak Tujuan dari penelitian ini adalah mengetahui pengaruh variabel marketing mix dan mengetahui variabel manakah yang dominan berpengaruh terhadap keputusan konsumen dalam pembelian cuka apel Tahesta. Metode penelitian yang dilakukan adalah dengan menyebarkan kuesioner kepada responden, kemudian menganalisis menggunakan analisis regresi berganda. Berdasarkan hasil penelitian didapatkan nilai persamaan koefisien regresi berturut-turut yakni X1 = 0.194, X2 = 0.149, X3 = 0.176, X4 = 0.348. Secara serempak semua variabel Marketing Mix 4P berpengaruh signifikan terhadap keputusan pembelian cuka apel Tahesta. Secara parsial variabel yang berpengaruh signifikan terhadap keputusan konsumen membeli cuka apel Tahesta adalah variabel produk dan variabel promosi.Kata kunci : marketing mix, perilaku konsumen, regresiAbstract This research aims to find out the influence of marketing mix variables and find out a variable that dominantly influences toward consumer’s desicion in purchasing it. Research was conducted by delivering questionnaire to respondents, then analysed it with multiple regression analysis. Based on research results, the equation of regression coefficient resulted the values respectively, which were X1 = 0.194, X2 = 0.149, X3 = 0.176, X4 = 0.348. These joint all of marketing mix variables 4P were significantly influential toward purchasing’s decision of the apple vinegar”Tahesta”. The significantly influential variables were product and promotion.Key words : marketing mix, consumer behavior, regression