ANALISIS TINGKAT KEPUASAN KONSUMEN PADA RUMAH MAKAN PADANG DI DESA BALUNIJUK KABUPATEN BANGKA

Authors

  • Solydeo Isadora Barus Bangka Belitung University
  • Rostiar Sitorus Bangka Belitung University

DOI:

https://doi.org/10.23960/jiia.v12i4.8418
Abstract View: 142

Abstract

This research aims to describe the consumer characteristics and analyze the level of customer satisfaction. This research was conducted in August 2023 in Balunijuk Village, Merawang District, Bangka Regency. The method used in this research is purposive sampling. The data collection methods used in this research are observation, questionnaire, and interview. The data analysis method uses quantitative descriptive statistics and Customer Index Satisfaction (CSI) analysis with a Likert scale. The results of the study show that the consumer characteristics at Putra Minang restaurant and Minang Maimbau restaurant are predominantly students aged 18-21 years, female, have pocket money per month of less than Rp.1.000.000, come from Bangka Belitung University, live in boarding houses and reside in Balunijuk Village. The CSI calculation results at Putra Minang restaurant are 80.53% and at Minang Maimbau restaurant are 79.81% at the satisfied level.

Downloads

Download data is not yet available.

Downloads

Published

2024-12-01

How to Cite

Barus, S. I., & Sitorus, R. (2024). ANALISIS TINGKAT KEPUASAN KONSUMEN PADA RUMAH MAKAN PADANG DI DESA BALUNIJUK KABUPATEN BANGKA. Jurnal Ilmu Ilmu Agribisnis: Journal of Agribusiness Science, 12(4), 297–302. https://doi.org/10.23960/jiia.v12i4.8418

Issue

Vol. 12 No. 4 (2024)

Section

Articles

License

Authors who publish with this journal agree to the following terms:

Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.

Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.

Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).