Article Per Year (5 Year)
p-Index From 2021 - 2026
3.364
P-Index
This Author published in this journals
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) Multidiciplinary Output Research for Actual and International Issue (Morfai Journal) Jurnal Sains dan Teknologi Pangan
Michael Ricky Sondak
Universitas Ciputra
Religion Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Energy Engineering Environmental Science Health Professions Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Materials Science & Nanotechnology Public Health Social Sciences Other

Published : 28 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 28 Documents
Search

 1   2   3 
THE INTEGRATION OF LOCAL FOOD AND TOURISM: A STRATEGIC APPROACH FOR ECONOMIC WELFARE AND SUSTAINABILITY Michael Ricky Sondak; Sinar Dharmayana Putra; Kellen Feivel Wijaya; Khalia Vista Alaskania; Julia
Multidiciplinary Output Research For Actual and International Issue (MORFAI) Vol. 4 No. 3 (2024): Multidiciplinary Output Research For Actual and International Issue
Publisher : RADJA PUBLIKA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54443/morfai.v4i3.3593

Abstract

Indonesia’s long-term development strategies emphasize the crucial role of agriculture in ensuring food security and promoting economic growth. This study examines how a rural area in South Sulawesi can enhance its economy and foster sustainable food production by leveraging its abundant agricultural resources, including strawberries and various vegetables. By integrating local food systems with tourism, the region can reduce food waste and create value-added products, such as strawberry jam, fruit peel flour, and canned vegetables, thereby supporting economic resilience and sustainability. Although local rural businesses often face challenges such as limited access to finance and technology, they can benefit from sustainable, green economy-focused practices. This research highlights the importance of incorporating agricultural by-products and eco-friendly products into agritourism to promote local prosperity while preserving the environment. Using a qualitative approach, the study explores how combining food systems and tourism can generate new income, promote a circular economy, and encourage the use of locally sourced, sustainable products. The findings suggest that this rural area could serve as a model for sustainable tourism, where local food production boosts both economic vitality and environmental stewardship.
VISUAL QUALITY AND THUMBNAILS: HOW E-COMMERCE PLATFORMS SHAPE CONSUMER PURCHASE BEHAVIOR Santoso, Jazzlynne Kenzie; Hajar; Laurens, Whitney; Cahyati, Putri; Fictorianus, Nivi; Sondak, Michael Ricky
Multidiciplinary Output Research For Actual and International Issue (MORFAI) Vol. 5 No. 2 (2025): Multidiciplinary Output Research For Actual and International Issue
Publisher : RADJA PUBLIKA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54443/morfai.v5i2.3725

Abstract

This study investigates the influence of product visual quality, with a specific focus on product thumbnails, on consumer purchasing behavior across two leading e-commerce platforms in Indonesia. Employing a quantitative methodology using Partial Least Squares Structural Equation Modeling (PLS-SEM), data were gathered from 150 active online shoppers in South Sulawesi. The findings demonstrate that product visual quality exerts a significant, direct impact on consumer purchasing behavior, emphasizing that clear and appealing visuals foster consumer trust and mitigate perceived risks. Furthermore, the visual quality of thumbnails not only enhances the perceived value of products but also bolsters the overall credibility of the platform, serving as both informational cues and trust signals. These results corroborate the Stimulus-Organism-Response (S-O-R) framework, demonstrating that high-quality visual function serves as a stimulus that influences consumer perceptions and purchasing intentions. This research contributes to the expanding body of digital marketing literature by reaffirming that visuals are not merely decorative elements but are essential in motivating online purchasing behaviors. Practical implications advise e-commerce managers to prioritize consistent, high-resolution imagery and an intuitive platform design to sustain consumer confidence and boost sales conversions.
INNOVATIVE USE OF BANANA PEEL FLOUR IN BROWNIES PRODUCTION: NUTRITIONAL AND SENSORY IMPACTS Auwdinata, Natalia Angel; Nabila, Nazwa Nakiyah; Putri Nufrianto, Khadijah Raihana; Sondak, Michael Ricky
Multidiciplinary Output Research For Actual and International Issue (MORFAI) Vol. 5 No. 2 (2025): Multidiciplinary Output Research For Actual and International Issue
Publisher : RADJA PUBLIKA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54443/morfai.v5i2.3726

Abstract

This study examines the innovative application of banana peel flour as a partial substitute for wheat flour in brownie production, with a focus on its nutritional benefits and sensory impact. As banana peels are a commonly discarded agricultural by-product despite their rich composition of dietary fiber, antioxidants, and minerals, their transformation into flour presents a valuable approach to waste reduction and functional food development. The research involved formulating brownies with varying concentrations of banana peel flour at 10%, 25%, and 50%. Each formulation was evaluated based on proximate composition and sensory attributes, including color, aroma, taste, and texture. Results indicated that substitution levels of up to 25 percent improved nutritional value, particularly in terms of fiber and mineral content, without significantly compromising consumer acceptability. The 10 percent formulation achieved the highest scores across all sensory parameters, while the 50 percent formulation exhibited reduced palatability due to increased bitterness and changes in texture. These findings highlight the potential of banana peel flour as a sustainable and nutritious ingredient in baked products when used in optimal proportions.
REVALORISING FOOD PROCESSING WASTE: CONSUMER PERCEPTION OF SEAFOOD- AND VEGETABLE-ENRICHED NOODLES Thios, Hartono; Jato, Diva Andhiny; Manggala, Valencia; Sondak, Michael Ricky
Multidiciplinary Output Research For Actual and International Issue (MORFAI) Vol. 5 No. 2 (2025): Multidiciplinary Output Research For Actual and International Issue
Publisher : RADJA PUBLIKA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54443/morfai.v5i2.3727

Abstract

This study examines the sensory acceptability of noodles enriched with shrimp shell powder, fish bone powder, and mustard stalk extract as part of a sustainable food waste valorization strategy. By assessing color, taste, aroma, and texture across different substitution levels, the research highlights the trade-offs between enhanced nutritional profiles and consumer acceptance. Results indicate that while lower inclusion levels maintain desirable sensory qualities, higher levels can lead to less appealing color, more pungent fishy odors, and bitter or mineral-like tastes that may limit market success. These findings underscore the need for careful formulation and advanced processing to strike a balance between functionality and palatability. The outcomes offer practical insights for food producers seeking to develop functional foods that align with the principles of a circular economy. Furthermore, this study contributes to ongoing discussions about the revalorization of seafood and agricultural by-products, especially in regions with high seafood consumption and waste generation. Future research should focus on optimizing ingredient treatment, exploring taste-masking strategies, and engaging consumers through education to increase the acceptance of novel, sustainable ingredients in staple foods.
THE EFFECT OF DIGITAL MARKETING ON PROMOTION AND MARKETING PERFORMANCE IN MICRO ENTERPRISES IN KALIMANTAN Putra, Sinar Dharmayana; Michael Ricky Sondak; Erwin Parega; Sean Michael Owen Wijaya; Valencia Fenessa Turisno
Accounting Profession Journal (APAJI) Vol. 7 No. 2 (2025): Accounting Profession Journal (APAJI)
Publisher : Program Studi Akuntansi Fakultas Ekonomi dan Bisnis Universitas Kristen Indonesia Paulus

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35593/apaji.v7i2.354

Abstract

Digital marketing has become a key pillar in modern business strategies, including for micro-enterprises in Kalimantan. This study aims to analyze the impact of digital marketing on the marketing performance of micro-enterprises in the region. By utilizing quantitative and qualitative data, this study found that the adoption of digital marketing increases visibility, operational efficiency, and customer engagement. In addition, this study also highlights the challenges faced by micro-enterprises in implementing digital marketing strategies. The results of this study are expected to provide insights for stakeholders and business actors in optimizing the use of digital marketing.
THE INFLUENCE OF ENTREPRENEURIAL MARKETING ON THE LOCAL CULINARY UMKM INDUSTRY IN MAKASSAR CITY Syulhasbiullah, Muh; Sondak, Michael Ricky
Multidiciplinary Output Research For Actual and International Issue (MORFAI) Vol. 5 No. 2 (2025): Multidiciplinary Output Research For Actual and International Issue
Publisher : RADJA PUBLIKA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54443/morfai.v5i2.3863

Abstract

The purpose of this research is to examine how certain aspects of entrepreneurial marketing (EM) affect the success of MSMEs in the food service industry in Makassar City. Data were analyzed using Structural Equation Modeling (SEM) with Smart-PLS. The study approach included administering a questionnaire using a five-point Likert scale. One hundred sixty-seven culinary MSMEs were chosen at random for the study. From what we can see, EM has a significant and positive impact on the production, market, inventive, and financial performance of MSMEs in the culinary industry. The analysis's T-statistic and P-value demonstrate that EM boosts performance in producing (O=0.931, T=78.263, P=0.000), selling (O=0.897, T=52.661, P=0.000), coming up with new ideas (O=0.885, T=38.155, P=0.000), and managing money (O=0.622, T=10.792, P=0.000). To be clear, neither market performance nor innovation performance has a statistically significant impact on financial outcomes. Findings suggest that MSMEs in the culinary industry in Makassar City would fare better if they make good use of EM. For these micro, small, and medium-sized enterprises (MSMEs) to thrive, they must be creative, aggressive, opportunistic, risk-taking, and focused on their customers. To further investigate the potential effects of EM activities on different performance metrics in culinary MSMEs, future studies should gather data from a broader range of locales. Furthermore, it is essential to study how big culinary enterprises use EM and to find out what techniques culinary MSMEs use that work.
Karakteristik kerang bulu (Anadara antiquata) dan potensinya sebagai abon : Characteristics of kerang bulu (Anadara antiquata) and its potential as Abon Sondak, Michael Ricky; Minantyo, Hari; Patiwi, Ika Yohanna; Ap-Fatsah, Ratu Padma; Lau, Jason
TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Vol 14 No 2 (2023)
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%.
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
AGROMIX Vol 15 No 2 (2024)
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.
Co-Authors Alysia Belinda Santoso Anak Agung Ngurah Kenarya Dawawrata Ap-Fatsah, Ratu Padma Auwdinata, Natalia Angel Aylinna Ongsano Baswara Yua Kristama Cahyati, Putri Christiani, Natalia Erwin Parega Evita Mei Kusumaningrum Felisa Amelia Candra Fictorianus, Nivi Fitriyani Gondowijoyo Florensia Vivin Ardisa Florensia Vivin Ardisa Gladys Rebecca Hadipratista, Nabilah Sukma Hajar Hari Minantyo Ika Yohanna Patiwi Ika Yohanna Pratiwi Irra Chrisyanti Dewi J. E. Sutanto J. E. Sutanto Jason Lau Jato, Diva Andhiny JE Sutanto Jessica Laurentia Julia Kellen Feivel Wijaya Khalia Vista Alaskania Lau, Jason Laurens, Whitney Manggala, Valencia Moonly Koespianto Moses Soediro Nabila, Nazwa Nakiyah Ngawi, Imelda Agustina Oki Krisbianto Patiwi, Ika Yohanna Phoa Jocelyn Azelia Pandy Pramesti Sanicara Prasetyon Sepsi Winarno Putra, Sinar Dharmayana Putri Nufrianto, Khadijah Raihana Raharja, Zefnat Gusti Ratu Padma Ap-Fatsah Regina Tuinesia Santoso, Jazzlynne Kenzie Sean Michael Owen Wijaya Sinar Dharmayana Putra Sudibyo, Theodora Kezia Syulhasbiullah, Muh Thios, Hartono Valencia Fenessa Turisno