scholarly journals ANALISIS SIKAP DAN KEPUASAN KONSUMEN TERHADAP ATRIBUT PRODUK KARKAS AYAM PEDAGING SEGAR DI PASAR TRADISIONAL KOTA SAMARINDA

2018 ◽  
Vol 8 (2) ◽  
pp. 69
Author(s):  
Arif Ismanto ◽  
Try Julianda ◽  
. Mursidah
Keyword(s):  
Customer Satisfaction ◽  
Consumer Satisfaction ◽  
Secondary Data ◽  
Data Retrieval ◽  
Primary Data ◽  
Consumer Attitude ◽  
Satisfaction Index ◽  
Traditional Markets ◽  
Level Of Satisfaction

This research aims to know the attitude of consumers, the level of satisfaction, and what product attributes that are considered consumers before buying the broiler carcass in traditional market of Samarinda City. The data retrieval research conducted during November 2016. The basic method of research is using descriptive method, and it’s implementation with the technique level. The location of the study was chosen intentionally in Samarinda City by taking 3 traditional markets as a sample. The determination of the number of samples is done proportionally and the technique of determining the sampling method by chance (Accidental sampling) with the number of samples of 50 respondents. The type of data used is primary data and secondary data with data collection techniques by observation, interview, and recording. The analysis used is Fishbein Multi Attribute attitude analysis and to analyze satisfaction using Customers Satisfaction Index. The result of the research based on analysis of Fishbein Multiatribut known to consumer attribute value toward color attribute 16.80, weight (16.48), aroma (15.76), skin hygiene (14.57) and price (13.11). Based on Costumer Satification Index the level of customer satisfaction on broiler carcass is 77.11%. Result of research based on analysis of Fishbein Multi Attribute known consumer attitude toward carcass is “positive” which means consumers are well-receptive to broiler carcass in traditional markets with most attributes considered in the purchase decision of chicken carcasses in traditional markets of Samarinda City is the color of broiler carcasses. The order of attributes from the most considered to the least considered is color, carcass weight, aroma, skin hygiene and broiler carcass price. Based on Customer Satisfaction Index of consumer satisfaction level against broiler carcass is 77.11% who are satisfied category.

scholarly journals TINGKAT KEPUASAN KONSUMEN WHAT’S UP CAFE MANADO

2019 ◽  
Vol 15 (3) ◽  
pp. 433
Author(s):  
Virjinia ., Tulungen ◽  
Theodora Maulina Katiandagho ◽  
Agnes Estephina Loho
Keyword(s):  
Customer Satisfaction ◽  
Consumer Satisfaction ◽  
Scientific Journal ◽  
Secondary Data ◽  
Sampling Technique ◽  
Primary Data ◽  
The Internet ◽  
Journal Articles ◽  
Research Topics

The purpose of this study was to determine the level of consumer satisfaction What's Up Cafe Manado regarding products, prices, places, and services. This research was conducted for 2 months from February to March 2019. Determination of the sample using accidental sampling technique. Data collected in this study are primary data and secondary data. Primary data were collected from direct interviews with 30 respondents (consumers) using a questionnaire with a Likert scale.Secondary data were obtained from local bookstores and the internet. From the internet using Google Scholar to get books, scientific journal articles and theses from other universities related to research topics on the level of consumer satisfaction. The results showed that the level of consumer satisfaction of What’s Up Cafe Manado overall was classified as very satisfied by 82.04%. In detail, the level of customer satisfaction for What's Up Cafe for the very satisfied category was 84.45% for product variables, 83.99% for prices, and 80.33% for places. For the satisfied category, the service variable is 79.99%.*eprm*

scholarly journals ANALISIS TINGKAT KEPUASAN KONSUMEN TERHADAP PELAYANAN DABU – DABU LEMONG BOULEVARD KARANGRIA

2020 ◽  
Vol 16 (2) ◽  
pp. 159
Author(s):  
Herlina Anggie Tangkere ◽  
Joachim Noch Karel Dumais ◽  
Tommy Fredy Lolowang
Keyword(s):  
Data Analysis ◽  
Customer Satisfaction ◽  
Consumer Satisfaction ◽  
Sampling Method ◽  
Secondary Data ◽  
Primary Data ◽  
Descriptive Data ◽  
Satisfaction Index ◽  
Direct Observations ◽  
Research Analysis

The purpose of this study was to analyze the level of customer satisfaction with the services provided by the "Dabu-Dabu Lemong" restaurant. This research was conducted from December to February 2020. The data used in this study are primary data and secondary data. The sampling method in this study uses accidental sampling. Primary Data is data obtained through interviews and direct observations or observations. Interviews were conducted with management and customers. Questionnaires were distributed to customers as respondents. Secondary Data is the collection of data from other parties in the form of data obtained from various sources of linear study including books, internet, journals, and the results of previous research. Analysis of the data used is descriptive data analysis using a Likert scale. The results showed that the overall level of customer satisfaction with service at "Dabu-dabu Lemong" Boulevard Boulevard Karangria classified as very satisfied with the consumer satisfaction index figure of 80.9%.*eprm*

scholarly journals ANALYSIS OF KARAWANG ONLINE SALES CUSTOMER SATISFACTION USING CUSTOMER SATISFACTION INDEX (CSI) METHOD

2020 ◽  
Vol 16 (1) ◽  
pp. 7-12
Author(s):  
Hannie Hannie ◽  
Ultach Enri ◽  
Yuyun Umaidah
Keyword(s):  
Customer Satisfaction ◽  
Consumer Satisfaction ◽  
Sampling Method ◽  
Secondary Data ◽  
Primary Data ◽  
Probability Sampling ◽  
Satisfaction Index ◽  
Customer Satisfaction Index ◽  
Online Sales ◽  
Marketing Area

Karawang is one of the industrial cities. Most industry players look at Karawang as a strategic city to run a business. Many products have been produced from Karawang. However, there are lack in promoting, marketing the product and expanding the marketing area. The analysis of consumer satisfaction in Karawang is to determine the satisfaction of Karawang consumers to the prospects of promising online sales. Service attributes can be included in increasing online sales at Karawang using the Customer Satisfaction Index (CSI) method. The result of the Customer Satisfaction Index (CSI) is 78.43% which means that overall consumers who live in Karawang and have been shopped online are satisfied with the development of online shopping. This research was conducted in Karawang. The data used are primary data and secondary data. The sampling method is a non-probability sampling method, while the non-probability sampling method used sampling purposes.

scholarly journals TINGKAT KEPUASAN KONSUMEN TERHADAP ATRIBUT BUAH PEPAYA DI PASAR TRADISIONAL KOTA SURAKARTA

2020 ◽  
Vol 20 (2) ◽  
pp. 104-111
Author(s):  
M.Th. Handayani ◽  
Ratih Dwi Kartikasari ◽  
Nur Husnina Fatin
Keyword(s):  
Customer Satisfaction ◽  
Consumer Satisfaction ◽  
Index Method ◽  
Satisfaction Index ◽  
Traditional Markets ◽  
Customer Satisfaction Index ◽  
Level Of Satisfaction ◽  
Consumer Ratings ◽  
Traditional Market ◽  
The City

This study aims to determine the level of satisfaction of consumers towards the attributes of papaya in the traditional market of Surakarya City. Data is processed using the CSI (Customer Satisfaction Index) method. The study was conducted from January to March 2020 in Surakarta City with 100 consumers as respondents. CSI analysis is used to measure the level of customer satisfaction through the calculation of consumer ratings of the attributes of indicators attached to an item. The results of the study based on CSI values indicate that the results of consumer satisfaction in traditional markets are classified as satisfied (80,59%). The order of consumer satisfaction with the attributes of papaya in traditional markets is the variable taste, size, level of maturity and price. Consumers are satisfied because the expectations in buying for papaya in traditional markets in the city of Surakarta have been fulfilled.

scholarly journals Consumer Preference of Broiler Meat Attributes in Traditional Markets

2019 ◽  
pp. 28-36
Author(s):  
Hamdi Mayulu ◽  
Arif Rahman ◽  
Roosena Yusuf
Keyword(s):  
Consumer Preferences ◽  
Secondary Data ◽  
Consumer Preference ◽  
Primary Data ◽  
Chi Square ◽  
Broiler Meat ◽  
Traditional Markets ◽  
Golden Color ◽  
Chi Square Analysis

Meat needs (Broilers) have increased and meat consumption is influenced by consumer preferences caused by shifting consumption patterns, and is supported by low prices compared to beef.  The shift is influenced by prices, substitute goods, tastes, season, age, education, number of dependents, income, and increasing population so that preferences, and attributes that consumers consider in buying broiler meat in traditional markets need to be studied.  The study used a purposive sampling method, with the criteria of the Adji Dilayas Sanggam Market,  Senja Market, and the Milono Market in Berau Regency, having broiler meat traders.  Determination of respondents using proportional sampling techniques, each market 12 respondents (36 respondents), meet the smallest number of traders considered to meet the minimum sample criteria.  Sources of data obtained from primary data and secondary data.  The results showed that broiler meat that has a golden color, clean skin, medium carcass size, physically not bruised, fresh meat, and especially the chest.  Chi Square analysis showed that all attributes were significantly different (p <0.05), meaning that there were differences in preferences for the attributes of broiler meat in traditional markets.  Fishbein Multiatribute Analysis proves that meat freshness, flesh color, carcass physicality, skin cleanliness, carcass size, and carcass portion are the most considered, and or not considered attributes.

scholarly journals KEPUASAN PETANI PLASMA KELAPA SAWIT TERHADAP IMPLEMENTASI KEMITRAAN INTI PLASMA

2019 ◽  
Vol 18 (2) ◽  
pp. 371-386
Author(s):  
Windia Deby Pratiwi Sihombing ◽  
Andi Irawan ◽  
Agus Purwoko
Keyword(s):  
Consumer Satisfaction ◽  
Secondary Data ◽  
Simple Random Sampling ◽  
Primary Data ◽  
Selling Price ◽  
Technical Standards ◽  
Satisfaction Index ◽  
Fresh Fruit Bunches ◽  
Trained Counselor ◽  
Technical Guidance

The objective of this research analyzed the level of plasma farmers satisfaction on the service performance of Nucleus-Plasma’s partnership implementation by PT. Agricinal. The research was conducted in Putri Hijau District of North Bengkulu Regency. Research site is selected purposively. Data were collected at the study site from March to April 2018. Primary data obtained directly through the questionnaire which is given to oil palm farmers and secondary data were obtained from PT. Agricinal. The sampling method used in this study was Simple Random Sampling and 95 farmers selected randomly as samples. Consumer Satisfaction Index was 74.20% which revealed that smallholders are satisfied with the implementation of the Nucleus-Plasma partnership. The service attributes to be maintained are quick response service, implementation and guarantee the development of KPEN-RP (Credit for Bio-Energy Development and Plantation Revitalization), provide trained counselor, ensure farmers selling price, technical and non technical guidance, the commitment to buy output (fresh fruit bunches) during the partnership contract, making the layout plan in accordance with the company's estate, ensuring farmers got subsidy of interest of KPEN-RP’s credit. The company also must increase the attributes of partnership services namely; 1) the main priority is providing monitoring book on the implementation of partnership to the farmers as a form of transparency in the implementation of partnership contract, and 2) the less important priorities are cattle ownership, development and maintenance of the palm oil farming in accordance with technical standards, cooperatives management was representing farmers in submitting complaints to PT Agricinal, and helped farmers to find sources of another financing.

scholarly journals ANALISIS KEPUASAN KONSUMEN DENGAN MENGGUNAKAN METODE CUSTOMER SATISFACTION INDEX (Studi Kasus : C’Bezt Taman Griya)

2019 ◽  
Vol 7 (2) ◽  
pp. 181
Author(s):  
Pinondang Simanjuntak ◽  
I Ketut Satriawan ◽  
Sri Mulyani
Keyword(s):  
Customer Satisfaction ◽  
Data Processing ◽  
Consumer Satisfaction ◽  
Reliability And Validity ◽  
Satisfaction Index ◽  
Customer Satisfaction Index ◽  
Research Site ◽  
Level Of Satisfaction ◽  
Level Of Importance

The purpose of this study was to know the attributes that are considered important by consumers and to know the level of customer satisfaction at C'Bezt Taman Griya. The method used is Slovin Method for determining samples and customer satisfaction index (CSI) method for data processing. Tests for reliability and validity were carried out at Jaya Fried Chicken Siligita and research site in C’Bezt Taman Griya. The number of samples used was 97 respondents. The attributes that are considered important by consumers based on the level of importance are the taste of food, the behavior of employees in serving consumers, and cleanliness of the location. Based on the level of satisfaction is the speed in serving consumers, taste of food, seriousness in serving consumers. The level of customer satisfaction C'Bezt Taman Griya is 74.63% with the level of Customer Satisfaction criteria that is satisfied. Keywords: Consumer Satisfaction, Consumen Satisfaction Index, C’Bezt.

scholarly journals Analisis Pola Rantai Distribusi Alternatif Perikanan Tangkap di Kabupaten Kendal

2018 ◽  
Vol 7 (4) ◽  
pp. 432-446
Author(s):  
Assafrul Ali Adhim ◽  
Etty Soesilowati
Keyword(s):  
Secondary Data ◽  
Distribution Patterns ◽  
Distribution Model ◽  
Primary Data ◽  
Literature Study ◽  
Traditional Markets ◽  
Alternative Distribution ◽  
Distribution Chain ◽  
Quantitative Descriptive

Tujuan penelitian ini untuk mengetahui pola rantai distribusi perikanan, margin keuntungan setiap pelaku tata niaga perikanan, dan mencarikan model distribusi alternatif untuk perikanan tangkap laut di Kabupaten Kendal. Metode yang digunakan yaitu pendekatan deskriptif kuantitatif guna untuk mengetahui pola rantai distribusi perikanan, margin pemasaran, dan penentuan model distribusi alternatif. Jenis data yaitu data sekunder, dan data primer yang di ambil langsung dari 93 nelayan, 50 pedagang pengecer, 35 pedagang sedang, dan 10 pedagang besar. Teknik pengumpulan data yang digunakan yaitu interview, kuesioner, observasi, dan studi pustaka. Hasil dalam penelitian ini yaitu sekurang-kurangnya terdapat tiga pola distribusi namun hanya ada dua pola yang paling dominan yaitu pola pertama: nelayan ke pedagang sedang ke pedagang besar ke pabrik atau pasar tradisional. Pola yang kedua yaitu nelayan ke pedagang sedang ke pedagang pengecer ke konsumen akhir. Margin pemasaran untuk Cumi-cumi tertinggi terjadi pada pedagang besar (21%), Pedagang sedang (8,6%), dan pedagang pengecer (5,7%). Udang tertinggi pada pedagang besar (13,7%), pedagang sedang (5%), pedagang pengecer (3,9%). Ikan Kembung tertinggi pada pedagang besar (31%), pedagang pengecer (11%), pedagang sedang (9%).     The purpose of this research is to know the pattern of fishery distribution chain, profit margin of every fishery trading actors, and to find alternative distribution model for marine catch fishery in Kendal Regency. The method used is quantitative descriptive approach in order to know the pattern of fishery distribution chain, marketing margin, and the determination of alternative distribution model. The types of data are secondary data, and primary data taken directly from 93 fishermen, 50 retailers, 35 medium traders, and 10 wholesalers. Data collection techniques used were interview, questionnaire, observation, and literature study. The result of this research is that there are at least three distribution patterns but there are only two most dominant patterns, namely the first pattern: fishermen to medium traders to wholesalers to factories or traditional markets. The second pattern is the fisherman to the merchant is to the retailer to the end consumer. The highest marketing margin for Squid occurred in wholesalers (21%), Traders (8.6%), and retailers (5.7%). The highest shrimp on wholesalers (13.7%), medium traders (5%), retailers (3.9%). The highest stocks were in big traders (31%), retailers (11%), traders (9%).

KONUT PAZARLAMASINDA MÜŞTERİ MEMNUNİYETİNİN ÖLÇÜLMESİ: SAFRANBOLU ÖRNEĞİ

2016 ◽  
Vol 4 (2) ◽  
Author(s):  
Hicran Özgüner Kılıç ◽  
Hüseyin Alper Özer
Keyword(s):  
Customer Satisfaction ◽  
Consumer Satisfaction ◽  
Survey Method ◽  
Face To Face ◽  
Goods And Services ◽  
Level Of Satisfaction ◽  
The Face ◽  
The One ◽  
Business Sectors

Keeping existing customers has become more important for busineses than the acquisition of a new customer in the context of both the globalization process and the intense competition lived within this period in all business sectors. Therefore, the determination of customer satisfaction has become one of the primary priorities of businesses. Goods and services produceers put emphasis on consumer satisfaction which is the one of the important issues, as well as residential producer individuals and businesses. Although there are numerous studies which dealt with the customer satisfaction issue in the literatüre, the number of studies made in the residential marketing field is so few that this matter has been the biggest motivation to perform this study. In this context, this study has been done to determine the customer satisfaction level reached by residential producers whose number is increasing day after day in Safranbolu. At the same time, the investigation has been conducted to determine residential buyers’ satisfaction in Safranbolu by using the face-to-face survey method with customers who led to 247 usable surveys. The obtained results evaluation shows, in a general way, that the participants who bought houses have gained a moderate level of satisfaction.

CONSUMER SATISFACTION SURVEY OF A TRADITIONAL PRODUCT ON THE EXAMPLE OF “OSCYPEK” CHEESE

2018 ◽  
Vol XIX (6) ◽  
pp. 176-181 ◽  
Author(s):  
Stanisław Minta ◽  
Magdalena Cempiel
Keyword(s):  
Customer Satisfaction ◽  
Consumer Satisfaction ◽  
Satisfaction Survey ◽  
Traditional Food ◽  
Satisfaction Index ◽  
Interview Method ◽  
Synthetic Rate ◽  
Level Of Satisfaction

The aim of the research was to determine the level of consumer satisfaction of the selected traditional product, which was cheese type ‘oscypek’. The research materials of the original character were collected by direct interview method using a special research questionnaire. In the research took part 200 people who bought oscypek in a shop belonging to one of the producers of this cheese located in town of Żywiec. Consumer Satisfaction Index (CSI) method was used to determine the level of customer satisfaction. In total, 12 factors were selected for the assessment of satisfaction, among which the most important for the respondents were: taste, smell and price. The synthetic rate of customer satisfaction measured by the CSI method was 3.56. The obtained results allowed to determine the level of satisfaction of ‘oscypek’ consumers as good and indicated that for buyers of traditional food the qualitative features of the purchased products are of the greatest importance - especially related to the taste values of this type of products.

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