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All Journal JURNAL SAINS PERTANIAN EQUATOR Jurnal Ilmiah Mahasiswa Pendidikan Agama Islam
Novianti, Susi
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Religion Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Earth & Planetary Sciences Economics, Econometrics & Finance Education Environmental Science

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Pengaruh Customer Bonding Terhadap Loyalitas Tamu Pada Penginapan Taj Residence Syariah Medan Novianti, Susi
Jurnal Ilmiah Mahasiswa Pendidikan Agama Islam [JIMPAI] Vol 3, No 1 (2023)
Publisher : Universitas Muhammadiyah Sumatera Utara

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Abstract

Tujuan dari penelitian ini adalah untuk mengetahui pengaruh dari customer bonding terhadap loyalitas tamu. Adapun populasi dari penelitian ini sebanyak 33 populasi pada penginapan Taj Residence Syariah Medan. Sedangkan sampel diambil dengan menggunakan teknik total sampling yang merupakan teknik pengambilan sampel dimana seluruh populasi dijadikan sebagai sampel dalam penelitian dan jumlah sampel yang diteliti sebanyak 33 responden. Teknik analisa data menggunakan uji validitas data, uji reliabilitas data,uji asumsi klasik, uji regresi sederhana dan uji hipotesis, uji determinasi. Hasil penelitian ini menunjukan bahwa customer bonding berpengaruh terhadap loyalitas tamu yang dinyatakan dengan hasil perhitungan t hitung t tabel yaitu 3,526 2,035 sehingga disimpulkan t hitung berada di penolakan H0 dan Ha diterima. Berdasarkan uji Determinasi Nilai R Square sebesar 0,294 atau 29,4% variabel loyalitas tamu (Y) dipengaruhi oleh customer bonding (X).
THE CHARATERISTICS OF TEMPOYAK POWDER AS A CONDIMENT IN VARIOUS THE DRYING TEMPERATURES AND OF MALTODEXTRINS Novianti, Susi; Purwayantie, Sulvi; Uddin, Sholah
Jurnal Sains Pertanian Equator Vol. 8 No. 1 (2019)
Publisher : Fakultas Pertanian Universitas Tanjungpura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26418/jspe.v8i3.34017

Abstract

Tempoyak was a processed product of durian fermentation spontaneously by lactid acid bacteria (BAL). The objective of this research was to know the effect of drying temperatures and addition of maltodextrins to characteristics condiment of tempoyak powder. This research was used factorial randomized block design (RBD) with two factors. The first factor was concentration maltodextrin (5 and 10%) and the second factor was drying temperature (40, 50 and 60 ºC). The data was analyzed by ANOVA 5% if the effect was continued by the test Tukey 5%. The results showed there is no interaction between drying temperature and addition of maltodextrin on total acid, water absorption while the drying time occurs interaction. The treatment of maltodextrin was significant different for total acid, water absorption, and drying time while the drying temperature which was significant different was only drying time. The hedonic test of aroma attribute was different not real. The best treatment by descriptive was result by addition concentration maltodextrin 10% and drying temperature 60 °C, with total acid 0.54%, water absorption 9.76%, 8,02 hours of drying time and hedonic value aroma attribute 5( like).Keyword: tempoyak, condiment, drying, maltodextrin
Co-Authors Purwayantie, Sulvi Uddin, Sholah