Article Per Year (5 Year)
p-Index From 2019 - 2024
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This Author published in this journals
All Journal Management Studies and Entrepreneurship Journal (MSEJ) Indonesian Journal of Cultural and Community Development
Andini Rahma Sari
Universitas Muhammadiyah Sidoarjo
Humanities Decision Sciences, Operations Research & Management Languange, Linguistic, Communication & Media

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Pengaruh Tingkat Pendidikan, Pengalaman Kerja Dan Penempatan kerja Terhadap Kinerja Karyawan Di PT Fajar Putra Plasindo Andini Rahma Sari; Hasan Ubaidillah; Vera Firdaus
Management Studies and Entrepreneurship Journal (MSEJ) Vol. 5 No. 2 (2024): Management Studies and Entrepreneurship Journal (MSEJ)
Publisher : Yayasan Pendidikan Riset dan Pengembangan Intelektual (YRPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37385/msej.v5i2.4656

Abstract

Penelitian ini bertujuan untuk mengetahui pengaruh tingkat pendidikan, pengalaman kerja, penempatan kerja terhadap kinerja karyawan. Penelitian ini merupakan penelitian kausal dengan pendekatan kuantitatif. Teknik pengambilan sampel menggunakan teknik total sampling dimana seluruh anggota populasinya digunakan sampel semua. Sampel pada penelitian ini berjumlah 100 responden. Teknik pengumpulan data pada penelitian ini diambil dengan cara menyebarkan kuesioner, perangkat lunak bernama SPSS V25 digunakan untuk proses analisis. Teknik analisis data meliputi pengujian asumsi standar dan analisis regresi linier berganda. Dalam pengujian hipotesis digunakan uji R2 dan uji t. hasil penelitian ini menunjukkan adanya pengaruh signifikan dan positif antara tingkat pendidikan, pengalaman kerja, penempatan kerja terhadap kinerja karyawan. (nilai t tabel >1,661), dan secara parsial tingkat pendidikan mempunyai dampak yang sangat penting dan bermanfaat, pengalaman kerja membawa manfaat yang besar bagi kinerja karyawan, dan kinerja karyawan PT Fajar Putra Plasindo dipengaruhi secara positif dan signifikan oleh penempatan kerja.
Reviving Durensewu: Providing Durian-Based Creative Dishes to Local Enterprises and Streamlining Achievements through Financial Knowledge Joko Susilo; Dina Noviyanti; Andini Rahma Sari; Rahadian Trisna Kusuma; Anita Rizkia Rahma; Dwi Ajeng Kartikasari; Aghniya Putri Rahmatika
Indonesian Journal of Cultural and Community Development Vol 15 No 1 (2024): March
Publisher : Universitas Muhammadiyah Sidoarjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21070/ijccd.v15i1.989

Abstract

The aim of this service is to create innovative durian-based dishes to expand the market, increase the competitiveness of local products, and create new business opportunities in the culinary industry. In this service, the technique used involves expert chefs creating new durian-based food recipes by utilizing various durian products. Culinary creativity materialized as the provision of innovative and unique durian-based dishes, which received a positive reception from local consumers and tourists as a result of this service. This service enhances the competitiveness of local products, such as durian-based culinary innovations that increase market share, improve the competitiveness of local products, and attract tourists. In addition, business actors learn more about finance so that they can create better financial management models and support long-term sustainability. Highlights: Durian-based culinary innovation: This service focuses on creating new and unique durian dishes, expanding the market and attracting consumers. Enhanced competitiveness: Durian-based products gain market share and become more competitive due to increased creativity and positive reception. Business sustainability: Financial knowledge empowers business actors to make informed decisions and achieve long-term success. Keywords : Durian, Durensewu, Micro, Small and Medium Enterprises counseling
Co-Authors Aghniya Putri Rahmatika Anita Rizkia Rahma Dina Noviyanti Dwi Ajeng Kartikasari Hasan Ubaidillah Joko Susilo Rahadian Trisna Kusuma Vera Firdaus