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PRODUKSI INDIE FILM TUTORIAL TARI GAMBYONG PAREANOM
Jurnal Ekonomi dan Kewirausahaan
Vol 16
, No 4
(2017)
Along with the development of modern society characterized by advanced technology, the existence of the art of classical dance began to marginalised by contemporary art and culture. One of the efforts to preserve the art and culture of classical dance, the producer of the film and television industry is starting to give the access the classic dance art event in the film and television program. The method used with the approach of learning by doing. The method is intended to involve the active pa...
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EFEKTIVITAS PEMUNGUTAN RETRIBUSI IJIN MENDIRIKAN BANGUNAN PADA BADAN PENANAMAN MODAL DAN PELAYANAN PERIJINAN KABUPATEN NGAWI
Jurnal Ilmu Administrasi Publik
Vol 3
, No 2
(2017)
Effectiveness of Tax Collection of Building Construction Permission at theCapital Investment And Permission Service Agency in Ngawi Regency.This research aimed to describe the effectiveness of tax collection forbuilding construction permissin at Capital Investment and PermissionService in Ngawi Regency. Case study research method was employed inconducting the research. Primary data sources derived from interviewand obseravation results. On the other hand, secondary data wascollected from the doc...
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ANALISIS PREDIKSI KEBANGKRUTAN DENGAN METODE ALTMAN Z-SCORE PADA PERUSAHAAN TELEKOMUNIKASI GO PUBLIC YANG TERDAFTAR DI BURSA EFEK INDONESIA TAHUN 2010 - 2014
Jurnal Ekonomi dan Kewirausahaan
Vol 16
, No 3
(2017)
Financial reports are one source of information that can be used to determine a company's financial position, performance and assist in making the right decision. This study aims to determine the use of methods of Altman Z-score in predicting corporate bankruptcies in Indonesia by using the data in the form of financial statements balance sheet and income statement of the company. Research method used is by using the method of Altman Z-Score that connects the five variables representing liquidit...
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PENGARUH KUALITAS PELAYANAN TERHADAP LOYALITAS PELANGGAN DENGAN KEPUASAN SEBAGAI VARIABEL MEDIASI
Jurnal Ekonomi dan Kewirausahaan
Vol 16
, No 3
(2017)
This study aims to analyze (1) the effect of service quality on customer satisfaction (2) impact of service quality on customer loyalty (3) the impact of customer satisfaction on customer loyalty (4) impact of service quality on customer loyalty mediated by customer satisfaction. The study population was all subscribers Mbah Tandur Restourant with a sample of 100 respondents from students customers. Data collection technique used questionnaire that through stages of testing the validity and reli...
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PENGARUH KUALITAS PELAYANAN JASA DAN CITRA PERGURUAN TINGGI TERHADAP KEPUASAN MAHASISWA DENGAN WORD OF MOUTH SEBAGAI VARIABEL INTERVENING
Jurnal Ekonomi dan Kewirausahaan
Vol 16
, No 3
(2017)
The purpose of this study are: 1) To analyze the significance of the influence of the quality of service and the image of the college to the word of mouth in the Student Faculty of Economics Unisri Surakarta. 2) To analyze the significance of the influence of service quality, the image of the college, and word of mouth to satisfaction of students in the Student Faculty of Economics Unisri Surakarta. 3) To analyze the significance of the influence of the quality of service and the image of the co...
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PENGARUH KUALITAS PRODUK DAN KUALITAS PELAYANAN TERHADAP KEPERCAYAAN DENGAN KEPUASAN NASABAH SEBAGAI VARIABEL MEDIASI
Jurnal Ekonomi dan Kewirausahaan
Vol 16
, No 3
(2017)
The purpose of this study are: 1) To analyze significant influence product quality and service quality on customer satisfaction. 2) To analyze significant influence product quality, service quality and customer satisfaction to customer confidence. 3) To analyze significant influence product quality and service quality to customer confidence mediated by customer satisfaction. The research method used survey method, the type of data used quantitative and qualitative data, the data source used prim...
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ANALISIS PENGARUH HARGA, KUALITAS PRODUK. DAN KUALITAS PELAYANAN TERHADAP KEPUASAN KONSUMEN PADA RUMAH MAKAN SFA STEAK & RESTO DI KLODRAN KARANGANYAR
Jurnal Ekonomi dan Kewirausahaan
Vol 16
, No 3
(2017)
This study aims to analyze (1) the effect of price to consumer satisfaction (2) the effect of product quality to customer satisfaction(3) the effect of service quality to customer satisfaction. The object of research itself is on restaurant SFA Steak & Resto in Klodran Karanganyar, This study population are all consumers restaurant SFA Steak & Resto in Klodran Karanganyar using a sample of 70 respondents. The technique of collecting data using questionnaires through testing instrument va...
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PENGARUH KUALITAS PRODUK TERHADAP KEPUASAN KONSUMEN DENGAN EKUITAS MEREK SEBAGAI VARIABEL MODERASI (Survei pada Pembeli Handphone Samsung Android di Matahari Singosaren Surakarta)
Jurnal Ekonomi dan Kewirausahaan
Vol 16
, No 3
(2017)
The purpose of this research was to analyze: 1) the effect of product quality on customer satisfaction 2) the effect of brand equity on consumer satisfaction 3) the effect of product quality on customer satisfaction with the brand equity as a moderating variable. This study is a survey on consumer handphone Samsung in the Matahari Singosaren Plaza. The research sample of 100 people with sampling used purposive sampling and accidental sampling. The technique of collecting data used questionnaires...
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PENURUNAN ION LOGAM Pb MENGGUNAKAN DAMI NANGKA SEBAGAI ADSORBEN PADA AIR LIMBAH BATIK
Jurnal Inovasi Teknik Kimia
Vol 1
, No 2
(2016)
Penelitian ini bertujuan untuk mengidentifikasi kemampuan adsorpsi dari dami nangka untuk menyerap ion logam Pb dalam air limbah batik dan menganalisis kondisi optimum dari dami nangka dalam menyerap ion logam Pb. Penentuan kondisi optimum meliputi konsentrasi adsorben, pH dan lama pengadukan adsorben. Hasil analisis menggunakan Spektrofotometer Serapan Atom (SSA) didapatkan bahwa, penyerapan ion logam Pb secara maksimum, terjadi pada konsentrasi adsorben dami nangka 50 ppm dengan efisiensi peny...
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PENINGKATAN KUALITAS GLUKOMANAN DARI Amorphophallus oncophyllus SECARA ENZIMATIS DENGAN a-AMILASE
Jurnal Inovasi Teknik Kimia
Vol 1
, No 2
(2016)
Secara umum standar internasional mempersyaratkan tepung glukomanan mengandung glukomanan lebih dari 70%. Umbi porang (Amorphophallus oncophillus) memiliki kandungan glukomanan 55% (basis kering) dengan impuritas utama berupa pati hingga 10%. Penghilangan pati akan meningkatkan kadar glukomanan tepung porang. Penelitian ini bertujuan untuk mempelajari pengaruh kondisi hidrolisa pati menggunakan a-amilase terhadap kadar pati dan kadar glukomannan tepung porang. Hidrolisa dilakukan pada berbagai k...
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