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      "date": 2026,
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      "abstract": "Tujuan dari penelitian ini adalah untuk mengetahui pengaruh Kualitas Produk (X₁), Inovasi Produk (X₂), dan Brand Image (X₃) terhadap Kepuasan Konsumen (Y)\r\nBubur Ayam Cianjur di Kota Bogor. Metode yang digunakan adalah kuantitatif.\r\nResponden diperoleh dari jumlah populasi sebanyak 96 responden, yaitu konsumen\r\nBubur Ayam Cianjur di Kota Bogor. Teknik pengambilan sampel menggunakan\r\nteori Rao Purba sebagai dasar penentuan sampel. Analisis data dilakukan dengan\r\nregresi linier, koefisien korelasi, koefisien determinasi, dan pengujian hipotesis.\r\nAdapun Brand Image hasil penelitian (X₃) berpengaruh ini adalahsecara Kualitas signifikan Produkdan(X₁positif ), Inovasi Terhadap ProdukKepuasan (X₂) dan Konsumen 0,014X (Y) dengan hasil persamaan regresi Y = 6,115 + 0,437X₁ + 0,424X₂ - ₃. Koefisien korelasi menunjukkan hubungan yang kuat dengan nilai\r\nkorelasi sebesar 0,721. Koefisien determinasi berpengaruh secara simultan sebesar\r\n0,520 atau 52%. Uji hipotesis secara simultan Kualitas Produk (X₁), Inovasi Produk\r\n(X₂) dan Brand Image (X₃) Terhadap Kepuasan Konsumen (Y) diperoleh hasil\r\nsebesar 33,207 > 2,700 atau F hitung > F tabel, maka H0 ditolak dan H4 diterima. Ini\r\nmenandakan bahwa Kualitas Produk (X₁), Inovasi Produk (X₂) dan Brand Image\r\n(X₃) berpengaruh secara positif dan simultan Terhadap Kepuasan Konsumen (Y).",
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      "subjects": [
        "HB"
      ],
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      "type": "thesis",
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      "institution": "Universitas Pamulang",
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          "name": {
            "family": "MASLAHAT",
            "lineage": null,
            "honourific": null,
            "given": "."
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