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All Journal Jurnal Ilmu Administrasi Bisnis Journal of Earth Energy Science, Engineering, and Technology
Denny Aditya Rachman
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Economics, Econometrics & Finance Energy

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PENGARUH KUALITAS PELAYANAN DAN HARGA TERHADAP KEPUTUSAN PEMBELIAN (STUDI KASUS PADA RUMAH MAKAN WAJAN MAS KUDUS) Denny Aditya Rachman; Sri Suryoko
Jurnal Ilmu Administrasi Bisnis Vol 6, No 4 (2017)
Publisher : Universitas Diponegoro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (424.977 KB) | DOI: 10.14710/jiab.2017.17605

Abstract

The development and competition of the culinary services business is increasing rapidly. They compete in providing the best service to retain their customers. This research was conducted on Rumah Makan (RM) Wajan Mas Kudus. From sales data of RM Wajan Mas Kudus it can be found that there are fluctuations of sales and amount of RM Wajan Mas Kudus consumer’s complaints related service quality and food delicacy. As a company that engaged in service sector, RM Wajan Mas Kudus must provide good service to its customers, good service is equal with price according to what is given by RM Wajan Mas Kudus.This study aims to determine the effect of service quality (X1) and price (X2) on consumer purchasing decisions (Y) on RM Wajan Mas Kudus. Type of research that used is explanatory research with data collection methods using interviews and data collection tools using questionnaires with a sample of 100 respondents RM Wajan Mas Kudus customers using the Purposive Sampling method. The analysis technique used are validity test, reliability test, simple linear regression, multiple linear regression, t test, and F test with SPSS 16.From the result of research indicate that service quality have strong influence to purchasing decision equal to 61,4%, while price influence strong enough to decision of purchase equal to 34,3%. It shows that service quality variable to purchase decision variable has higher influence than price variable.Researcher suggests to improve purchase decision is to improve the service quality of RM Wajan Mas Kudus which is considered important by the service user but still get less attention from the company, such as the willingness of employees in serving the needs of the consumers, provide a clear menu list, the willingness of employees in serving each complaint, friendliness and courtesy of employees to consumers, as well as recognizing consumers as customers.
Laboratory Study of the Effect of Salinity on the Demulsification Process in High Temperature Crude Oil Denny Aditya Rachman; Havidh Pramadika; Samsol Samsol
Journal of Earth Energy Science, Engineering, and Technology Vol. 3 No. 2 (2020): JEESET VOL. 3 NO. 2 2020
Publisher : Penerbitan Universitas Trisakti

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (208.957 KB) | DOI: 10.25105/jeeset.v3i2.7602

Abstract

In the process of drilling and servicing oil wells, KCl and NaCl used to provide hydrostatic pressure into the bowels of the earth. The brine solution was produced accidentally to the surface facility when the oil lifting process was carried out and induces the thickness of the oil-water emulsion in the separation tank. Emulsions must be broken down into oil and water phases so that they do not interact with the oil treatment process in the refinery unit. Emulsion stability was influenced by pH, salinity, temperature and concentration of asphaltene, resin and wax. The purpose of this study was to determine the effect of salinity on the oil-water demulsification process. This research was conducted by varying the salinity of 5%, 15%, 25%, and 35% in a 100 ml oil-water emulsion sample with a ratio of 1: 1 oil and water. Demulsification of the emulsion sample using the precipitation method for 120 minutes by recording the% of oil volume separate every 20 minutes, at temperatures of 30 ° C and 110 ° C. The higher the temperature given, the more stable the emulsion in crude oil. From the final result after 120 minutes of pricipitation shows that the emulsion separation process which influenced by NaCl salinity is more difficult than the effect of KCl salinity.
Co-Authors Havidh Pramadika Samsol Samsol Sri Suryoko