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All Journal Jurnal Bahan Alam Terbarukan JMBI UNSRAT (Jurnal Ilmiah Manajemen Bisnis dan Inovasi Universitas Sam Ratulangi) Jurnal Abadimas Adi Buana Jurnal Manajemen Pemasaran TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian AGROMIX Jurnal Teknologi Pertanian Andalas Journal of Tourism Destination and Attraction International Journal of Economics, Business and Accounting Research (IJEBAR) Business Management Journal Program Studi Manajemen Jurnal Leverage, Engagement, Empowerment of Community (LeECOM) Accounting Profession Journal (APAJI) Jurnal Sains dan Teknologi Pangan
Michael Ricky Sondak
Universitas Ciputra
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemistry Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Energy Industrial & Manufacturing Engineering Materials Science & Nanotechnology Public Health Social Sciences Other

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THE INFLUENCE OF DIGITAL MARKETING, PROMOTION, AND SERVICE QUALITY ON CUSTOMER REPURCHASE INTENTION AT HUB22 LOUNGE & BISTRO SURABAYA Florensia Vivin Ardisa; J. E. Sutanto; Michael Ricky Sondak
International Journal of Economics, Business and Accounting Research (IJEBAR) Vol 6, No 2 (2022): IJEBAR, VOL. 06 ISSUE 02, JUNE 2022
Publisher : LPPM ITB AAS INDONESIA (d.h STIE AAS Surakarta)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29040/ijebar.v6i2.5361

Abstract

The study entitled “The Influence of Digital Marketing, Promotion, and Service Quality on Customer Repurchase Intention at Hub22 Lounge & Bistro Surabaya” has four objectives, namely: (1) Knowing the effect of digital marketing on repurchase intention partially, (2) Knowing the effect of promotion on repurchase intention partially, (3) Knowing the effect of service quality on repurchase intention partially, (4) Knowing the effect of digital marketing, promotion, service quality on repurchase intention simultaneously. Hub22 Lounge & Bistro Surabaya is a business engaged in food and beverages. This research uses quantitative methods. The population in this study was the customers of Hub22 Lounge & Bistro who made transactions for the last six months. The sample in this study amounted to 140 respondents. Data collected through the distribution of questionnaires were distributed online using SPSS version 26. The results of this study are: (1) Digital Marketing partially has a significant effect on repurchase intention, (2) Promotion partially has a significant effect on repurchase intention, (3) Service quality partially has a significant effect on repurchase intention, and (4) Digital marketing, promotion, service quality simultaneously have a significant effect on repurchase intention. Keywords: Digital Marketing, Promotion, Repurchase Intention, Service Quality
FAKTOR-FAKTOR YANG MEMENGARUHI KEPUTUSAN KONSUMEN MELAKUKAN PEMBELIAN MAKANAN MELALUI MEDIA SOSIAL Aylinna Ongsano; Michael Ricky Sondak
Business Management Journal Vol 13, No 2 (2017): Business Management Journal, Jurnal Manajemen
Publisher : Universitas Bunda Mulia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (898.963 KB) | DOI: 10.30813/bmj.v13i2.913

Abstract

Sophistication of technology is now increasingly, people becomes easier to access any information just by using internet. This evolution is called globalization. Now globalization makes Indonesian people tend to likes instant and practical things. Internet users in Indonesia is now increasing and most are social media active users. This makes Indonesia have a good prospects to do online business. The purpose of this study is to find out the factors that influence consumer’s decision for purchase online food and to determine the most dominant factor in consumer’s decision for purchasing online food. Population in this research is all Indonesia people who already experienced online transaction. Meanwhile, sample of this research is 73 consumers who have already purchased online food. Moreover, the technique of data collection in this study is through questionnaires distribution method and the questionnaires is using Likert scale instrument. Furthermore, the researcher process the data using SPSS with Exploratory Factor Analysis to obtain significant conclusions based on these research. Based on the hypothesis that has been calculated using the SPSS, the results are there are five factors that influence consumer’s decision for purchasing food through social media and the most dominant factor is life style, because it has the most high eigen value.Keywords: Globalization, Social Media, Online Business, Exploratory Factor Analysis
SISTEM INVENTORY MANAGEMENT UNTUK MENINGKATKAN VOLUME PENJUALAN DI TOKO HOKKY KRIAN Fitriyani Gondowijoyo; Michael Ricky Sondak
Business Management Journal Vol 12, No 1 (2016): Business Management Journal
Publisher : Universitas Bunda Mulia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (711.459 KB) | DOI: 10.30813/bmj.v12i1.604

Abstract

This research aim for understanding the influence of inventory management system in increasing sales volume at Hokky Krian Store. The presence of inventory management system helping Hokky Krian Store increasing the sales volume. The population used in this research was the people working in inventory at Hokky Krian Store. The sample that being used in this research were the whole population because the population count is not much. Sample pulling technique used was non-probability sampling. This research using qualitative study case method. Data sources came from two sources, which is primary data including interview and observation, and secondary data from Hokky Krian Store financial report and literature from journals, books, and documents. Collecting method via interview with three research subjects, which is Hokky Store’s owner, Hokky Store’s supervisor, and an inventory management’s expert. Observation and documents analysis at Hokky Krian Store also used for collecting data in this research. Analysis technique used was Triangulation technique which is data validity checking technique that using outside data for checking and comparing the data. The result of this research concludes that good inventory management system will increase Hokky Krian Store sales volume. Therefore inventory should be done on a regular basis and the cost should be accounted whether inventory cost and production cost, controlling stock for bestseller item.Keywords: Inventory Management System, Sales Volume
PKM PELATIHAN PEMASARAN PRODUK KERUPUK IKAN PAYUS UD HIMMAH JAYA SIDOARJO Michael Ricky Sondak; Pramesti Sanicara; Natalia Christiani; Baswara Yua Kristama
Jurnal Abadimas Adi Buana Vol 6 No 01 (2022): Jurnal Abadimas Adi Buana
Publisher : LPPM Universitas PGRI Adi Buana Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36456/abadimas.v6.i01.a5283

Abstract

Business development in culinary area requires marketing to be well known by customers. Online marketing nowadays can help many small businesses to be well known globally. This community service aims to provide marketing training for fish cracker products at UD Himmah Jaya in Sedati District, Sidoarjo. By implementing this program, UD Himmah Jaya will be able to improve their marketing strategy that has been done so far by utilizing social media. This training provided by highlighting the uniqueness of the product, utilizing the community and connections that have been established so far to be more productive.
PELUANG DIGITAL MARKETING DALAM KEBANGKITAN PARIWISATA DI INDONESIA Irra Chrisyanti Dewi; Moses Soediro; Michael Ricky Sondak
JMBI UNSRAT (Jurnal Ilmiah Manajemen Bisnis dan Inovasi Universitas Sam Ratulangi). Vol 9 No 2 (2022): JMBI UNSRAT Volume 9 Nomor 2
Publisher : FEB Universitas Sam Ratulangi Manado

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35794/jmbi.v9i2.43938

Abstract

The purpose of this study is to explore digital marketing opportunities for tourism in Indonesia, which is motivated by the development of tourism in Indonesia, especially the increase in tourist visits and statistics in the digital era. Integrative literature review is the method used in this research and content analysis to review digital marketing and tourism in Indonesia. The findings from this study are that digital media, content, and mobile advertising are one of the trends in digital marketing. Thus, tourism activists in Indonesia have the opportunity to market their products digitally. For further research, you can explore quantitative and qualitative methods about the digital marketing phenomenon in finding tourism in Indonesia. Abroad, they have implemented digital marketing where they have utilized digital media and created creative content to manage the digitization of marketing activities in the tourism sector.
Pelatihan Inovasi Membuat Mie Berbahan Dasar Pangan Lokal Masyarakat Suku Tengger Minantyo, Hari; Sondak, Michael Ricky; Krisbianto, Oki; Kristama, Baswara Yua; Sudibyo, Theodora Kezia; Raharja, Zefnat Gusti; Hadipratista, Nabilah Sukma
Jurnal Leverage, Engagement, Empowerment of Community (LeECOM) Vol. 5 No. 2 (2023): Jurnal Leverage, Engagement, Empowerment of Community (LeECOM)
Publisher : Universitas Ciputra Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37715/leecom.v5i2.3721

Abstract

Tujuan dari pelatihan inovasi membuat mie adalah untuk memanfaatkan bahan lokal aron jagung putih yang ada di Suku Tengger yang selama ini hanya dijadikan sebagai makanan pokok. Adanya pelatihan ini akan menambah keanekaragaman hasil kuliner, sehingga bisa menunjang kepariwisataan dalam bidang kuliner. Metode pelatihan dilakukan dengan wawancara, survei, membuat standar resep, uji coba membuat produk dan pelatihan membuat produk. Hasil pelatihan membuat produk peserta menyatakan setuju dan sangat setuju dengan adanya pelatihan dan sangat senang jika diadakan pelatihan berikut.
EXAMINING MARKET ACCEPTANCE: SUSTAINABLE APPROACHES TO NEW FOOD PRODUCT DEVELOPMENT Michael Ricky Sondak
Jurnal Manajemen Pemasaran Vol. 18 No. 2 (2024): Oktober 2024
Publisher : Institute of Research and Community Outreach - Petra Christian University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.9744/pemasaran.18.2.69-80

Abstract

This research endeavors to ascertain whether family businesses employ new product development as a strategy that is well received by the market. This qualitative research examined the food and beverage family business in Surabaya. Data was collected from credentialed persons or expertise via the use of purposive sampling. Interviews served as the primary method of data collection. The present study examines the experiences of family business proprietors in the food and beverage industry who, in response to ineffective marketing strategies, initiated the creation of innovative products. This study emphasizes sensory enjoyment, economic value, and brand trust in product development.
Exploring the potential of coffee cherry peel flour (Coffea arabica) and banana peel liquid (Musa × paradisiaca) as substitutes in rolled bolu cake Sondak, Michael Ricky; Ngawi, Imelda Agustina

Publisher : Fakultas Pertanian Universitas Yudharta Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/agx.v15i2.4253

Abstract

Introduction: This research intends to investigate the potential of coffee cherry peel flour and banana peel liquid as cake-baking alternatives, taking into account both their chemical qualities and organoleptic reactions. Methods: This experimental study uses baking and steaming techniques to analyze coffee cherry peel flour and banana peel liquid. Chemical analysis of carbohydrates, protein, fiber, moisture, ash, and fat content is conducted, along with organoleptic analysis of color, fragrance, taste, and texture. The ANOVA method is used for data analysis. Results: According to the research findings, the greatest results are obtained when baking a cake using a mixture of 50% coffee cherry peel flour and 30% banana peel liquid. The cake has a chemical composition characterized by the presence of 28.9% carbohydrate, 4.02% protein, 6.23% fiber, 25.2% moisture content, 0.45% ash content, and 41.5% fat content. The organoleptic testing results indicate that this cake has received a favorable rating in terms of color (5.49 on the liking scale), scent (5.60 indicating very high liking), taste (5.44 indicating liking), and texture (5.31 indicating liking).Conclusion: The research results show that a 50% concentration of coffee cherry peel flour and a 30% banana peel liquid considerably change all organoleptic characteristics of the cake. The cake prepared using these specific proportions exhibits desirable attributes, including a well-received brown hue, a typical coffee fragrance, a discernible coffee flavor, and a tender and readily chewable consistency.
Karakteristik kerang bulu (Anadara antiquata) dan potensinya sebagai abon Michael Ricky Sondak; Hari Minantyo; Ika Yohanna Patiwi; Ratu Padma Ap-Fatsah; Jason Lau

Publisher : Program Studi Ilmu dan Teknologi Pangan, Universitas Yudharta, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v14i2.3798

Abstract

Shellfish are known food sources that contain various important nutrients such as protein, fat and minerals. The purpose of this research is to establish the properties of Anadara antiquata and whether it may be used as a supplementary material for manufacturing abon. This study was divided into two stages: characterisation of fresh Anadara antiquata and preliminary examination of its absorption potential. This test uses Inductively Coupled Plasma Mass Spectrometry (ICP MS) which is a very reliable and versatile element detection method for determining levels of Cd, Pb, As and Hg. Potential abon using in this research combining Anadara antiquata with Chanos chanos and the other one using the addition of tempeh. Heavy metals analysis results show that all samples had an Cd content below 0.1 mg/kg, the weight Pb value was below 0.3 mg/kg, As value below 1,0 mg/kg and not detected Hg for all samples. All samples having a heavy metal content are below the threshold determined through SNI No 7690.1:2013. The addition of tempeh to the abon of Anadara antiquata can increase protein content with the highest number at 25.6%.
KUALITAS SENSORI DAN MIKROBIOLOGIS PRODUK OLAHAN KERANG BULU (Anadara antiquata) Ika Yohanna Pratiwi; Anak Agung Ngurah Kenarya Dawawrata; Moonly Koespianto; Michael Ricky Sondak; Hari Minantyo
Jurnal Sains dan Teknologi Pangan Vol. 9 No. 5 (2024): Jurnal Sains dan Teknologi Pangan
Publisher : Jurusan Ilmu dan Teknologi Pangan Universitas Halu Oleo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.63071/8yv6hg61

Abstract

Daging kerang merupakan suatu alternatif pengganti produk daging ayam dengan kandungan nutrisi yang tinggi.  Kerang memiliki kandungan protein yang tinggi dan kandungan lemak yang relatif rendah sehingga berpotensi untuk  dikembangkan sebagai produk pangan modern. Dalam penelitian ini, kerang diolah menjadi tujuh produk pangan berbeda (abon kerang, abon kerang tempe, abon kerang bandeng, nugget kerang, telur sembunyi, rolade kerang, dan bakso kerang  bandeng) dan digunakan dalam evaluasi aspek mikrobiologinya (angka lempeng total) dan sensoris (uji organoleptik). Hasilnya menunjukkan bahwa abon kerang, abon kerang tempe dan abon kerang bandeng menunjukkan hasil angka lempeng  total terendah, sementara telur sembunyi menunjukkan hasil angka lempeng total tertinggi. Bakso kerang bandeng disukai  oleh panelis dan mendapatkan penerimaan baik dalam hal penilaian keseluruhan, sementara abon kerang bandeng paling  tidak disukai oleh panelis dan mendapatkan penerimaan negatif dalam hal penilaian secara keseluruhan. 
Co-Authors Alysia Belinda Santoso Anak Agung Ngurah Kenarya Dawawrata Ap-Fatsah, Ratu Padma Aylinna Ongsano Baswara Yua Kristama Christiani, Natalia Erwin Parega Evita Mei Kusumaningrum Felisa Amelia Candra Fitriyani Gondowijoyo Florensia Vivin Ardisa Florensia Vivin Ardisa Gladys Rebecca Hadipratista, Nabilah Sukma Hari Minantyo Ika Yohanna Patiwi Ika Yohanna Pratiwi Irra Chrisyanti Dewi J. E. Sutanto J. E. Sutanto Jason Lau JE Sutanto Jessica Laurentia Lau, Jason Moonly Koespianto Moses Soediro Ngawi, Imelda Agustina Oki Krisbianto Patiwi, Ika Yohanna Phoa Jocelyn Azelia Pandy Pramesti Sanicara Prasetyon Sepsi Winarno Putra, Sinar Dharmayana Raharja, Zefnat Gusti Ratu Padma Ap-Fatsah Regina Tuinesia Sean Michael Owen Wijaya Sudibyo, Theodora Kezia Valencia Fenessa Turisno