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All Journal Indo-MathEdu Intellectuals Journal Jurnal Politik Social Science Academic
Aina, Qorry
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Religion Humanities Education Law, Crime, Criminology & Criminal Justice Mathematics Social Sciences

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Membaca Kelas Menengah Muslim Indonesia Aina, Qorry
Jurnal Politik Vol. 3, No. 2
Publisher : UI Scholars Hub

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Abstract

Pengaruh Desain Produk dan Inovasi terhadap Keputusan Pembelian Smartphone Redmi pada Masyarakat Kota Bima Aina, Qorry; Ismunandar, Ismunandar
Social Science Academic Vol 1 No 2 (2023)
Publisher : Institut Agama Islam Sunan Giri Ponorogo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37680/ssa.v1i2.3629

Abstract

This study titled "The Impact of Product Design and Innovation on Redmi Smartphone Purchase Decisions among Bima City Residents" investigates the relationship between product design, innovation, and purchase decisions regarding Redmi smartphones within the community of Bima City. Employing an associative research method, the study gathers data from a sample of 50 respondents using Likert-scale questionnaires. The collected data undergo validity, reliability, and classical assumption tests before being analyzed through multiple linear regression. The findings suggest that while individual product design may not significantly influence purchase decisions, innovation plays a vital role in shaping consumers' choices. When considering both factors together, the study reveals a strong correlation between product design, innovation, and purchase decisions, with a correlation coefficient of 0.768. This research highlights the considerable impact of innovation in driving consumers' preferences in the competitive smartphone market
Analisis Penentuan Titik Kendali Kritis dalam Proses Pengolahan Nasi Goreng Buntut Berdasarkan Prinsip HACCP di Spice Restaurant Oakwood Hotel and Residence Surabaya Sejahtera, Putri Kharisma; Purwidiani, Niken; Aina, Qorry; Handayani, Nufimbar Susy Anindita
Indo-MathEdu Intellectuals Journal Vol. 7 No. 4 (2026): Indo-MathEdu Intellectuals Journal (In-Press)
Publisher : Lembaga Intelektual Muda (LIM) Maluku

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54373/imeij.v7i4.6942

Abstract

This study aims to analyze the determination of Critical Control Points (CCPs) in the fried rice processing process based on the Hazard Analysis and Critical Control Point (HACCP) principles at Spice Restaurant Oakwood Hotel & Residence Surabaya. The study used a qualitative descriptive method with data collection techniques through direct observation of the processing stages, interviews with the kitchen manager and processing staff, and documentation. The analysis was carried out by compiling a flow chart, identifying biological, chemical, and physical hazards at each stage, and determining CCPs based on the HACCP principles. The research results show that the raw material receipt, storage, and preparation stages are categorized as Control Points (CP), while the cooking stage of oxtail fried rice is designated as the only Critical Control Point (CCP). The boiling, portioning, and serving stages of oxtail still require control through SOPs, personal hygiene, and cross-contamination prevention.
Co-Authors Handayani, Nufimbar Susy Anindita Ismunandar NIken Purwidiani Sejahtera, Putri Kharisma