Purpose: This study aims to analyze the effect of service quality on loyalty mediated by customer satisfaction and trust. A total of 215 Islamic bank customers in the study area were sampled accidently.   Theoretical framework: Theoretically, this study contributes to the gaps in the literature, especially those related to the effect of SQ on Islamic banking loyalty which is mediated by satisfaction and trust simultaneously in one research title. Practically, encouraging Islamic banking management to design SQ programs that integrate the value of satisfaction and trust in the same cultural background to gain customer support and loyalty   Design/methodology/approach: There are four latent variables observed; service quality, satisfaction, trust, and loyalty with the number of indicators respectively six, four, three, and four. Data collection was carried out through interviews using a questionnaire. Data were analyzed using Smart-PLS 3.0. The validity test uses factor loading and AVE ( Average Variance Extracted ), the reliability test uses Composite reliability (CR) and Cronbach's Alpha (CA), the direct effect test uses the path analysis matrix, while the indirect effect test uses the specific indirect effects matrix.   Findings: The volume of research has been increasing over the past nineteen years, although there are only a few authors, institutions and reference journals contributing to the topic’s consolidation and the countries conducting the most joint research in co- authoring for the largest volume of publications, authors and impact journals.   Research, Practical & Social implications: This study concludes that customer loyalty of Islamic banks in Indonesia can be optimized through service quality which is mediated by customer satisfaction and trust.   Originality/value: The results of the analysis show that the factor loading value is> 0.6 and the AVE value is> 0.5 which means that the data is valid. CR and CA values > 0.6 which means the data is reliable. The direct effect test shows that service quality, satisfaction and trust have a positive and significant effect (p-value <0.05) on loyalty. Furthermore, service quality has an indirect effect ( specific indirect effects) on customer loyalty through the mediation of satisfaction and trust.

The nutritional status of laying ducks is the balance between the supply of nutrients from the feedstuff consumed with the nutritional needs for maintenance and egg production. Therefore, the nutritional status can be measured through the level of egg production. This study was aimed to evaluate the nutritional status of laying ducks cultivated in coastal areas and its contribution to egg production. Using a survey method with a Dietary Assessment Approach onto 200 flocks of ducks and their breeders as a sample. Every week for 6 consecutive weeks, the farmers were interviewed about the amount and type of feed stuff that was given to their ducks. Sampling from each feedstuff was carried out to be analyzed in the laboratory for its nutritional content. The results of the analysis were used to calculate the amount and nutritional components consumed by the ducks, then compared with the nutritional requirements of laying ducks according to the Indonesian National Standard (INS). Nutritional status is considered Sufficient Status (SS) if the consumption of ducks from each nutritional component is the same as INS, and Insufficient Status (IS) if < INS. Daily egg production was recorded. To determine the contribution of nutritional status to egg production, the data were analyzed by regression. The results showed that 58.50% of samples were in SS and 41.50% IS. The regression results showed that the contribution of SS to egg production was 72.132% higher than the contribution of IS which was 49.91%. The IS ration contains a high rice brand while the portion of anchovies and abandoned fish is relatively low. The study concluded that the level of egg production was determined by nutritional status, increasing the nutritional status from IS to SS can be done by reducing the portion of bran and increasing the portion of anchovies and fish waste in ration.

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