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Pengaruh Brand Ambassador dan Kualitas Produk terhadap Keputusan Pembelian Produk Lemonilo
CiDEA Journal
Vol 3
, No 1
(2024)
Market competition makes companies must be able to innovate in order to compete with other companies. Brand Ambassadors who have a positive image and good product quality can attract consumers and increase the purchase decision of a product to be marketed. This research was conducted with the aim of finding out the influence of Brand Ambassador and product quality on purchasing decisions. The method used in this study is a quantitative research method using research aids in the form of a questio...
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Pengaruh Marketing Mix (7P) Terhadap Kepuasan Konsumen Pada RD Cafe Kota Binjai
Jurnal Ilmiah Komputerisasi Akuntansi
Vol 17
, No 1
(2024)
This research aims to determine the effect of marketing mix on consumer satisfaction at RD Cafe, Binjai City. This research uses quantitative methods with an associative approach. Data collection was carried out using questionnaires, observation and interviews. The number of respondents used was 385 people who were consumers of RD Cafe Binjai City.
The data analysis technique in this research uses SPSS 25 data analysis. The results of this research show that promotions, people and processes have...
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Teori Tentang Persepsi dan Teori Atribusi Kelley
CiDEA Journal
Vol 3
, No 1
(2024)
Kelley's perception theory and attribution theory are two main approaches in psychology that examine how individuals understand and give meaning to other people's behavior. Perception theory, based on the concept that people view the world through a subjective lens, highlights the importance of individuals' interpretations of social information in shaping their perceptions of others. In contrast, Kelley's attribution theory focuses on the way individuals explain behavior, both their own and that...
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Pengaruh Persentase Penambahan Mayonnaise Pada Pembuatan Sambal Mayo-Matah Terhadap Lama Penyimpanan Dan Daya Terima Konsumen Di Kitcheroo Cafe
Jurnal Pengembangan IPTeks Seni Kuliner, Tata Rias, dan Desain Mode
Vol 16
, No 1
(2024)
This study aims to identify the length of storage and consumer acceptance of complementary foods, namely chili sauce matah which has been given a percentage of mayonnaise as much as 10%, 20% and 30%. And this fusion food chili sauce is called mayo-matah. This research uses a quantitative approach with a survey method. This research was conducted at Kitcheroo Café. The samples of this study were 4 Culinary Education Expert Panelists and 30 Kitcheroo Cafe Customers using the data statistical analy...
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Dampak Makanan Cepat Saji Bagi Kesehatan Tubuh Pada Kalangan Remaja
Anggie Annisa Permatasari
; Fransisca Putri Ardita
; Agista Putri Prasetya
; Nurul Anggraini
; Siti Marpuah
; Erintya Asanti
Jurnal Ventilator: Jurnal riset ilmu kesehatan dan Keperawatan
Vol 2
, No 2
(2024)
This counseling focuses on the lack of awareness among teenagers about their body health, where up to now teenagers still seem to be indifferent to their body health. This is because teenagers now tend to prefer consuming fast food over healthy food. The aim of this counseling is to make teenagers aware of efforts to maintain body health by reducing consumption of fast food and to find out the reasons why teenagers don't like healthy food and are reluctant to consume it. This counseling was carr...
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Staffing dalam Administrasi Pendidikan
Inspirasi Dunia: Jurnal Riset Pendidikan dan Bahasa
Vol 3
, No 3
(2024)
Staffing in educational administration is a structural management process that aims to obtain effective employees to fill vacant positions in educational institutions. This function involves attracting, selecting, developing and using human resources to achieve organizational goals effectively and efficiently. In educational institutions, staffing is very important to ensure that employees are placed in positions that match their competencies, so that organizational goals can be achieved more ea...
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Penerapan Pembelajaran Berbasis Masalah untuk Peningkatan Kemampuan Penalaran Matematis Siswa Kelas 8 SMP Al-Muhajirin Purwakarta
Inspirasi Dunia: Jurnal Riset Pendidikan dan Bahasa
Vol 3
, No 2
(2024)
This research was aimed at analyzing the enhancement of students' mathematical reasoning abilities through problem-based learning. The experimental design was pre-post control group design. The research population was all junior high school student of SMP Al-Muhajirin Purwakarta. The research sample was taken randomly, was the class VIII C students as the experimental group who participated in instruction with problem-based learning and the other class VIII D as control group who participated in...
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How To Develop Dalam Fungsi Dan Manfaat Media Pembelajaran Di Sekolah Dasar
Inspirasi Dunia: Jurnal Riset Pendidikan dan Bahasa
Vol 3
, No 2
(2024)
Quality in learning greatly affects the level of student success in learning. In improving quality, of course, there must be application in learning, namely by developing functions and benefits in learning media in elementary schools. Media is a teaching tool that presents several messages and information about facts, concepts, procedures, and principles that are under the subject matter. This research uses qualitative methods with descriptive research types. The purpose of this study is to prov...
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"IMOOJI" UNTUK OLAHAN JANTUNG PISANG DESA MOJOGEDANG KABUPATEN KARANGANYAR
Adi Widya: Jurnal Pengabdian Masyarakat
Vol 8
, No 1
(2024)
Not having the geographic potential to be explored as a tourist area does not discourage the people of Mojogedang Village from improving their welfare. The objectives to be achieved in this activity are: To train Mojogedang Village PKK members to master marketing techniques through social media and internet networks by creating interesting content with digital marketing facilities so that they can generate significant income to improve the family economy in Mojogedang Village as a supporting are...
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Characteristics of Physicochemistry and Sensory of Arrowroot-wheat Flour Katte Tong with White Turmeric Powder and Carboxymethyl Cellulose Addition: Karakteristik Fisik, Kimia dan Kesukaan Katte Tong Pati Garut-terigu dengan Penambahan Bubuk Kunir Putih (Curcuma mangga Val.) dan Carboxymethyl Cellulose
JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI)
Vol 9
, No 1
(2024)
Katte tong arrowroot-wheat flour has potential functional food that can be developed to optimize local ingredients. The addition of white saffron powder and CMC, which believed to provide health benefits because has high antioxidant activity and improve the texture to be sturdy. The purpose of this study was to determine the effect of the addition of white saffron powder and CMC on the physical, chemical and level of liking of katte tong arrowroot. This research was conducted to make katte tong...
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