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All Journal JURNAL SAINS PERTANIAN EQUATOR Jurnal Pendidikan dan Pembelajaran Khatulistiwa (JPPK) Diponegoro Journal of Management
Lestari, Yessi
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Environmental Science Languange, Linguistic, Communication & Media Mathematics Other

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PENGARUH ATMOSFER KAFE, DAYA TARIK PROMOSI, DAN VARIASI PRODUK TERHADAP KEPUTUSAN PEMBELIAN DENGAN CITRA MEREK SEBAGAI VARIABEL INTERVENING (Studi Pada Kafe Blackbone Coffee Banyumanik, Semarang) Lestari, Yessi; Soesanto, Harry
Diponegoro Journal of Management Volume 6, Nomor 4, Tahun 2017
Publisher : Faculty of Economics and Business Diponegoro University

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Abstract

Food business is one of the favorite business in Semarang, especially café. It’s proven with the rising of the growth number by 2010 to 2016 in Semarang area. One of the favorite café is Blackbone Coffee, located in Banyumanik. The tight competition in this business become one of the factor of decreasing selling in Blackbone Coffee. Therefore creative ideas are needed to hold the business on.The  goal  of  this  study  is  to  explain  the  influence  of  the  café’s  atmosphere, promotion appeal, and product’s variety to the purchase decision, where the brand image is used as the intervening variable between the café’s atmosphere, promotion appeal, and product’s variety of the purchase decision in the Blackbone café. Those factors have the biggest impact in the purchase decision by the customers. Sample were collected from 100 respondents. Respondents' answers were analyzed by Multiple Linear Regression using SPSS program.The result show that café’s atmosphere, promotion appeal, and product variety has positive and significant impact on brand image variable. 0,383 for café atmosphere, 0,161 for promotion appeal, and 0,459 for product variety. Brand image as the intervening variable has positive and significant impact on purchase decision variable with 0,443.
FACTOR-FACTOR PENYEBAB ANAK PUTUS SEKOLAH DI DESA BENTIANG MADOMONG KECAMATAN AIR BESAR KABUPATEN LANDAK Lestari, Yessi; Matsum, Junaidi H; Aminuyati, Aminuyati
Jurnal Pendidikan dan Pembelajaran Khatulistiwa (JPPK) Vol 12, No 5 (2023): Mei, 2023
Publisher : Universitas Tanjungpura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26418/jppk.v12i5.65305

Abstract

The function of here study is to analyze (1) element of his toexplanation child to close up our study in Bentian Madmon ordinarysenttlement, Airbesar District, Randall Regency, and (2) the centralelement of children our reason children to drop out of school. Thisresearch was conducted in Bentian Village, Eybesar District, LandacDistrict. The method used in this study is Definition of conditional independent inquiry. The review was assisted with a absolute of 10prisoner in Bentian Madmon Village, Air Besar District, RandakRegency. The dossier assemblage arrangement worn in this study isinformation and documentation using data collection device.to watching pattern and authentication device. Based on goodsscrutiny consequences assisted by the institute, the criterion whychildren in Bentian Madmon Village, Regency Hedgehog, Air BesarDistrict drop out of school, namely (1) are domestic factors, namelychildren's academic ability. already stated sense, sie was cold-bloodedthat effective act scant enthusiasm contemporary in going to school,(2) family economic factors, (3) external factors are environmentalfactors, (4) social aspect, along with (5) health aspect. The largestreasoning why children in Bentian Madmong pace drop out of schoolis its lack of interest in going in school and enviroment or our people.
FORMULASI PEMANIS (SUKROSA, MADU KELULUT, STEVIA) PADA PERMEN JELLY BUAH NAGA MERAH (Hylocereus polyrhizus L.) Lestari, Yessi; Lestari, Oke Anandika; Hartanti, Lucky
Jurnal Sains Pertanian Equator Vol 14, No 2
Publisher : Fakultas Pertanian Universitas Tanjungpura

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Abstract

Buah naga (Hylocereus polyrhizus L.) merupakan buah yang memiliki warna yang menarik dan umumnya dikonsumsi segar. Kulit buah naga memiliki bobot 30% - 35% dari keseluruhan total buah. Salah satu penganekaragaman olahan pangan yaitu dengan mengombinasikan kulit dan daging buah pada pembuatan permen jelly. Permen jelly dibuat dari sari buah, bahan pembentuk gel, pemanis berupa sukrosa, madu kelulut, dan stevia. Penelitian ini bertujuan untuk mendapatkan formulasi pemanis (sukrosa, madu kelulut, stevia) yang menghasilkan karakteristik fisikokimia dan sensori terbaik pada permen jelly buah naga merah (Hylocereus polyrhizus L.). Rancangan penelitian ini menggunakan Rancangan Acak Kelompok (RAK) dengan satu faktor, yaitu perbedaan formulasi pemanis sukrosa, madu kelulut dan stevia, menggunakan 6 perlakuan, dengan 4 kali ulangan dan 24 unit perçobaan. Formulasi pemanis (sukrosa : madu kelulut : stevia) yang digunakan sebagai perlakuan pada penelitian ini dalam persen (%) yaitu (100%: 0% : 0%); (50%: 50% : 0%); (50%: 37,5% : 12,5%); (50%: 25% : 25%); (50%: 12,5% : 37,5%); (50%: 0% : 50%). Hasil penelitian menunjukkan bahwa formulasi pemanis permen jelly buah naga merah terbaik yaitu sukrosa  50%: madu kelulut 37,5%: stevia 12,5% yang memiliki karakteristik fisikokimia kadar air 7,54%, gula reduksi 35,47%, Vitamin C 3,74 mg/100g, warna L* 19, warna a* 1,33, dan warna b* 0,23 dan karakteristik sensori secara deskriptif ketampakan permen jelly mengkilap (3,73), berwarna merah (3,73), beraroma buah (3,57), memiliki tekstur yang kenyal (3,73), rasa agak manis (2,47), dan keseluruhan suka (3,70).
Co-Authors Aminuyati Harry Soesanto Junaidi H Matsum Lucky Hartanti, Lucky Oke Anandika Lestari