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Implementation of Importance Performance Analysis (IPA) Towards the Quality of Duck Products in a Begos Restaurant

Hasanuddin Journal of Animal Science (HAJAS) · Vol. 2 No. 1 (2021) · pp. 34–42

DOI
10.20956/hajas.viNo
ISSN
2621-9190, 2621-9182
Published
2021-02-27
Publisher
Faculty of Animal Science, Hasanuddin University, Makassar, Indonesia
Language
en
License
creativecommons.org/licenses/by-nc/4.0

Abstract

Product quality is the overall features and characteristics of a product or service on the ability to satisfy stated or implied needs. This study aims to determine the level of consumer satisfaction with the quality of duck products at a restaurant. This research was conducted from November to December 2019 and the type of research used was quantitative descriptive. The sample in this study was 100 consumers who came to eat at Begos restaurant. Data collection was carried out using consumers who came to eat at Begos restaurants. Analysis of the data used in this research was descriptive statistics using the calculation formula Importance Performance Analysis (IPA). The results of this study indicated that the level of consumer satisfaction regarding the quality of processed duck products in the Begos restaurant is 84.14% in the very good category because of the suitability of the menu list with available products, food hygiene, and cleanliness of cutlery.

Collaboration network of the authors

40 authors · 165 co-authorship links · 1 across different organisations · showing the 40 most connected

Hover or tap a name to highlight its co-authors. Double-click to open the author's page.

  • Universitas Halu Oleo
  • Universitas Tribhuwana Tunggadewi
  • Affiliation unknown
  • Different organisations
  • Same organisation
  • Affiliation unknown
  • Thicker line = more joint articles · bigger circle = more articles
Show as table
Co-authorOrganisationJoint articles
Jumakil JumakilUniversitas Halu Oleo6
Yusuf SabiluUniversitas Halu Oleo6
Yasnani YasnaniUniversitas Halu Oleo4
Paridah ParidahUniversitas Halu Oleo3
La Ode Muhamad SetyUniversitas Halu Oleo3
Harleli HarleliUniversitas Halu Oleo3
Arum Dian PratiwiUniversitas Halu Oleo3
La Ode Ali Imran AhmadAffiliation unknown2
Hariati LestariUniversitas Halu Oleo2
Melly ErdanaAffiliation unknown2
Dimas Melianto Saputra BahtiarAffiliation unknown2
Lymbran TinaAffiliation unknown2
Jafriati JafriatiUniversitas Halu Oleo2
Lisnawaty LisnawatyAffiliation unknown2
Febriana MuchtarAffiliation unknown2
Nani YuniarUniversitas Halu Oleo2
Aurel Amelia Putri TaohaAffiliation unknown1
Nurhijrianti AkibAffiliation unknown1
Tanzil TanzilUniversitas Halu Oleo1
Syaifuddin S. KasimAffiliation unknown1
Iin AriantiAffiliation unknown1
Akifah AkifahUniversitas Halu Oleo1
Rastika Dwiyanti LiaranAffiliation unknown1
Husnul KhatimahAffiliation unknown1
Indah Ade PriantiAffiliation unknown1
Putu Eka Meiyana ErawanUniversitas Halu Oleo1
Muhammad FitrahAffiliation unknown1
Fithria FithriaUniversitas Halu Oleo1
Liaumin AzimAffiliation unknown1
Mustafsyira MustafsyiraAffiliation unknown1
Nur Halia MasrianiAffiliation unknown1
Fifi Nirmala GUniversitas Halu Oleo1
Mariah AlqibthiahAffiliation unknown1
Muliawaty MuliawatyAffiliation unknown1
Nuraevindah NuraevindahAffiliation unknown1
Swaidatul MasluhiyaUniversitas Tribhuwana Tunggadewi1
Yusti AndiniAffiliation unknown1

Affiliations come from OpenAlex; journal OAI-PMH metadata carries none. Authors without an OpenAlex ID are matched by name, which can merge or split people.

Metadata source: OAI-PMH (metadata jurnal) https://journal.unhas.ac.id/index.php/hajas/oai, first harvested 2 Nov 2026, last seen 2 Nov 2026.
Original metadata (oai_dc) 
<oai_dc:dc xmlns="http://www.openarchives.org/OAI/2.0/" xmlns:dc="http://purl.org/dc/elements/1.1/" xmlns:oai_dc="http://www.openarchives.org/OAI/2.0/oai_dc/" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance" xsi:schemaLocation="http://www.openarchives.org/OAI/2.0/oai_dc/  http://www.openarchives.org/OAI/2.0/oai_dc.xsd">
	<dc:title xml:lang="en">Implementation of Importance Performance Analysis (IPA) Towards the Quality of Duck Products in a Begos Restaurant</dc:title>
	<dc:creator xml:lang="en">Irma, Irma</dc:creator>
	<dc:creator xml:lang="en">Muh. Ridwan</dc:creator>
	<dc:creator xml:lang="en">Kasmiyati Kasim</dc:creator>
	<dc:description xml:lang="en">Product quality is the overall features and characteristics of a product or service on the ability to satisfy stated or implied needs. This study aims to determine the level of consumer satisfaction with the quality of duck products at a restaurant. This research was conducted from November to December 2019 and the type of research used was quantitative descriptive. The sample in this study was 100 consumers who came to eat at Begos restaurant. Data collection was carried out using consumers who came to eat at Begos restaurants. Analysis of the data used in this research was descriptive statistics using the calculation formula Importance Performance Analysis (IPA). The results of this study indicated that the level of consumer satisfaction regarding the quality of processed duck products in the Begos restaurant is 84.14% in the very good category because of the suitability of the menu list with available products, food hygiene, and cleanliness of cutlery.</dc:description>
	<dc:publisher xml:lang="en">Faculty of Animal Science, Hasanuddin University, Makassar, Indonesia</dc:publisher>
	<dc:date>2021-02-27</dc:date>
	<dc:type>info:eu-repo/semantics/article</dc:type>
	<dc:type>info:eu-repo/semantics/publishedVersion</dc:type>
	<dc:type xml:lang="en">Peer-reviewed Article</dc:type>
	<dc:format>application/pdf</dc:format>
	<dc:identifier>https://journal.unhas.ac.id/index.php/hajas/article/view/11449</dc:identifier>
	<dc:identifier>10.20956/hajas.viNo 1.11449</dc:identifier>
	<dc:source xml:lang="en">Hasanuddin Journal of Animal Science (HAJAS); Vol. 2, No. 1 (2020); 34-42</dc:source>
	<dc:source>2621-9190</dc:source>
	<dc:source>2621-9182</dc:source>
	<dc:language>en</dc:language>
	<dc:relation>https://journal.unhas.ac.id/index.php/hajas/article/view/11449/6523</dc:relation>
	<dc:rights xml:lang="en">http://creativecommons.org/licenses/by-nc/4.0</dc:rights>
</oai_dc:dc>