Evaluating Hospital Service Quality

Ulkhaq, M. Mujiya; Fidiyanti, Finsaria; Raharjo, Mursid; Siamiaty, Aryati D.; Sulistiyani, Rahayu E.; Akshinta, Pradita Y.; Nugroho, Eriawan Agung

doi:10.1145/3239438.3239448

Cited by 9 publications

(3 citation statements)

References 26 publications

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“…It is well known that previous AHP studies used a small number of respondents (Astanti et al, 2020; Korfmacher, 1997; Shrestha et al, 2004; Ulkhaq et al, 2018). Due to its small number of respondents, the AHP study generally required expert as their respondents (e.g., Astanti et al, 2020; Korfmacher, 1997; Shrestha et al, 2004; Ulkhaq et al, 2018). Given this, our study respondents were three experts from practitioners, academics, and the government.…”

Section: Methodsmentioning

confidence: 99%

“…Our research’s number of respondents met the requirements of AHP (Saaty, 1999). It is well known that previous AHP studies used a small number of respondents (Astanti et al, 2020; Korfmacher, 1997; Shrestha et al, 2004; Ulkhaq et al, 2018). Due to its small number of respondents, the AHP study generally required expert as their respondents (e.g., Astanti et al, 2020; Korfmacher, 1997; Shrestha et al, 2004; Ulkhaq et al, 2018).…”

Section: Methodsmentioning

confidence: 99%

See 1 more Smart Citation

Key Company Success Factors in Creating High-Quality Innovative Food Products

Sumaedi¹,

Rakhmawati²,

Astrini³

et al. 2023

Sage Open

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Technological advancements have triggered many lifestyle changes and indirectly created two important issues that must be addressed in Indonesia: the increase in non-communicable diseases and the rise of national health costs. One effort to curtail these problems involves consuming innovative food products with health benefits, commonly known as functional foods. The present study aims to identify and analyze the key success factors that companies in the functional food industry must consider to produce high-quality functional foods. To date, no previous study has paid close attention to this issue. Data collection was performed in a two-step process. First, interviews with academics, businesses, and the government were conducted. Second, surveys using a pairwise comparison questionnaire were completed. Data from the interviews were analyzed using thematic analysis, while survey data were assessed using the analytic hierarchy process. The results indicate the presence of five key success factors, including top management commitment (weight = 0.233), research resources and networks (0.077), food safety management systems (0.303), access to the required raw materials (0.218), and access to information on consumer needs (0.168). This research is believed to be the first to identify key company success factors in producing high-quality, innovative food products. This research fills the void of functional food literature related to producers.

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Section: Methodsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Key Company Success Factors in Creating High-Quality Innovative Food Products

Sumaedi¹,

Rakhmawati²,

Astrini³

et al. 2023

Sage Open

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“…AHP adalah metode pemilihan multiple criteria yang sudah dikenal sejak tahun 1970 dimana pada tahun tersebut ditemukan metode ini oleh Thomas Loorie Saaty. AHP menjadi salah satu metode yang populer digunakan untuk melakukan analisis multi kriteria dalam pengambilan suatu keputusan (Ulkhaq et al, 2018). AHP sangat fleksibel untuk digabungkan dengan berbagai teknik atau metode seperti linear programming, quality function development, fuzzy logic dll (Vaidya & Kumar, 2006).…”

Section: Pendahuluanunclassified

Analisis Penyelenggaraan Diklat PLN Updl Suralaya Menggunakan Ahp Topsis

NUGROHO

2023

Cendekia: Jurnal Ilmu Pengetahuan

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Covid-19 has triggered many activities that must be done from home by utilizing the power of internet. One of the activities affected by the virus outbreak is training held at PLN UPDL Suralaya. Training activities that was previously caried-out in person was then performed by using distance learning (DL) method. Even though COVID-19 endemic era has arrived, distance learning activities at PLN UPDL Suralaya are still performed. In 2022, PLN UPDL Suralaya will hold 64 distance learning courses. The training has undergone a level 1 evaluation assessment to assess the quality of its implementation. The current evaluation method it’s drawback such as : average calculation using the same weight for each statement/criterion. The Level 1 evaluation calculations should be calculated based on the weight that most influences training/learning so that the evaluation results become more accurate in assessing the quality of implementation. The AHP and TOPSIS methods can used to calculate level 1 evaluations, so that quality of distance learning can be assessed accurately. AHP is used to create a pairwise comparison matrix which is then carried out by weighting the criteria and testing the level of consistency of the matrix. TOPSIS is a method that can be used in alternative decision making by ranking the test results where the best value or decision is the one that approaches the positive value. The results of the level 1 evaluation calculation using the AHP and TOPSIS method for the 20 (twenty) best DL shows that the DL’s ranking has changed compared to the old level 1 evaluation calculation. 5 (five) DL’s remained in their rankings, 6 (six) DL’s experienced an increase in their rankings and 9 (nine) DL’s experienced a decrease in their rankings. ABSTRAKCovid-19 memicu banyaknya kegiatan yang pada akhirnya harus dilakukan dari rumah dan dilakukan secara online atau dalam jaringan (daring). Salah satu kegiatan yang terdampak dari wabah ini adalah diklat/pembelajaran yang diselenggarakan di PLN UPDL Suralaya. Kegiatan diklat/pembelajaran yang sebelumnya dilaksanakan secara tatap muka, harus dilaksanakan menjadi pembelajaran jarak jauh (PJJ). Meskipun saat ini sudah masuk dalam era endemi covid-19, kegiatan PJJ di PLN UPDL Suralaya tetap diselenggarakan. Pada tahun 2022, PLN UPDL Suralaya telah menyelenggarakan diklat PJJ Pembangkitan sebanyak 64 diklat. Sudah dilakukan penilaian evaluasi level 1 terkait pelaksanaan diklat tersebut untuk menilai kualitas penyelenggaraannya. Evaluasi level 1 yang digunakan saat ini memiliki kekurangan, yaitu rata-rata perhitungan evaluasi dilakukan menggunakan bobot yang sama untuk masing-masing pernyataan/kriteria. Perhitungan evaluasi level 1 seharusnya dihitung berdasarkan bobot yang paling mempengaruhi diklat/pembelajaran, sehingga hasil evaluasi menjadi lebih akurat untuk menilai kualitas penyelenggaraannya. Metode Analytical Hierarcy Process (AHP) dan Technique for Order Preference by Similarity to Ideal Solution (TOPSIS) dapat digunakan untuk menghitung evaluasi level 1 agar kualitas PJJ dapat dinilai dengan akurat. AHP digunakan untuk pembuatan matriks perbandingan berpasangan yang kemudian dilakukan pembobotan kriteria dan uji tingkat konsistensi terhadap matriks tersebut, TOPSIS adalah sebuah metode yang dapat digunakan dalam alternatif pengambilan sebuah keputusan dengan cara melakukan perangkingan hasil uji dimana nilai atau keputusan terbaik adalah yang mendekati nilai positif. Hasil dari perhitungan evaluasi level 1 dengan metode AHP TOPSIS untuk 20 (dua puluh) PJJ pembangkitan terbaik didapatkan bahwa peringkat PJJ mengalami perubahan dibandingkan dengan perhitungan evaluasi level 1 yang lama. 5 (lima) PJJ tetap peringkatnya, 6 (enam) PJJ mengalami kenaikan peringkat dan 9 (sembilan) PJJ mengalami penurunan peringkat.

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