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All Journal Jurnal Muara Ilmu Ekonomi dan Bisnis Gema Wiralodra Jurnal Informatika Ekonomi Bisnis Business Management Journal Program Studi Manajemen Jurnal Bisnis dan Kewirausahaan (Journal of Business and Entrepreneurship) Jurnal Informatika Ekonomi Bisnis
Christin, Lelly
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Humanities Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Environmental Science Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Social Sciences Other

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Analysis of consumer acceptability of green bean flour as a substitution for wheat flour in baked sponge cake Wijaya, Selvyani; Rosanto, Stephanie; Christin, Lelly
Gema Wiralodra Vol. 14 No. 2 (2023): gema wiralodra
Publisher : Universitas Wiralodra

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31943/gw.v14i2.489

Abstract

Green Beans are one commodity the nuts spread in Indonesia can replace material food that can become Lots of food. Plus, peanuts green can make as flour, peanut green can give Lots of benefits. Using peanut green flour on manufactured cake dry also helps reduce high gluten content, which is Good for the body. Another benefit can support the diversification of products of enough food tall from the import process. With existing flour, peanut green can replace flour. Study This use study experiment uses a purposeful hedonic test to measure the level of liking and power by accepting the public with substitute flour wheat use flour peanut green to manufacture cake sponge roast. This research uses five samples of cake sponge roast with flour peanut green and one sample of cake sponge roast original as sample C has almost the same value comparison. Power tests accept consumers, carried out at SMK N 4 Jambi City with 100 Panelists who are students majoring in catering/patisserie. Analysis results show that the fifth sample owns relatively the same color. However, in the hedonic test, sample A gets a treatment of 3.02 %. Sample C has the best aroma compared to sample other with test results of 3.25%, for aspect texture obtained by sample B with a value of 3.12%, and for taste obtained by sample D with a value of 3.46 %. The fifth average result sample has almost the same value, ± 3.00%. Which is where all samples can be accepted and liked by society.
THE INFLUENCE OF WOMEN'S LEADERSHIP  ON INNOVATION CAPABILITY AND PERCEIVED SUBORDINATE SUPPORT (A PRELIMINARY STUDY) Christin, Lelly; Megawati, Yenli; Pangaribuan, Christian Haposan; Rembulan, Glisina Dwinoor
Journal of Business And Entrepreneurship Vol. 13 No. 2 (2025): JOURNAL OF BUSINESS AND ENTREPRENEURSHIP (November 2025 Edition)
Publisher : Sampoerna University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46273/jobe.v13i2.545

Abstract

This study investigates the relationships between women’s leadership, perceived subordinate support, and innovation capability within organizations in Jakarta, Indonesia. Despite a growing body of research on leadership and innovation, there remains a gap in understanding the specific contributions of women leaders and how subordinate support influences their effectiveness. Using a purposive sample of female leaders and employing a Structural Equation Modeling (SEM) approach with Partial Least Squares (PLS) analysis, the research tested three key hypotheses. The preliminary findings revealed a statistically significant positive relationship between women’s leadership and both innovation capability and perceived subordinate support. However, no direct, statistically significant relationship was found between perceived subordinate support and innovation capability. The results suggest that women leaders play a powerful and foundational role in an organization by fostering a supportive environment that, in turn, may indirectly influence innovation. This study contributes to the literature by highlighting the direct impact of women’s leadership on key organizational outcomes, while also serving as a preliminary basis for future research on the mediating role of subordinate support.
Co-Authors Agung Stefanus Kembau Bernanda, Devi Yurisca Dian Puspita Sari Djunaidi , Angela Michelle Firellsya, Gabriela Gabriela Firellsya Glisina Dwinoor Rembulan Hendra Handes Sariyanto Justine Tanuwijaya Kembau, Agung Stefanus Megawati, Yenli Nadia Stefanie Destiana Novita, Novita Pangaribuan, Christian Haposan Rosanto, Stephanie Sarfilianty Anggiani Surej Dhillon Wijaya, Selvyani Yusran, Husna Leila