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All Journal Jurnal Computech & Bisnis (e-Journal) AGRICOLA
Pratiwi, Puput
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Agriculture, Biological Sciences & Forestry Computer Science & IT Control & Systems Engineering Economics, Econometrics & Finance Education Library & Information Science Veterinary

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The analysis new product development process of kale commodities in Gumuk Bago Nogosari Village Rambipuji Pratiwi, Puput; Cahyaningrum, Deltaningtyas Tri
AGRICOLA Vol 15 No 1 (2025): AGRICOLA
Publisher : Universitas Musamus, Merauke, Papua

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35724/ag.v15i1.6518

Abstract

New Product Development (NPD) process is a structured step to turn a concept into a market-ready product. One of the products that has great potential is kale, which is widely found in Gumuk Bago Hamlet, Nogosari Village, Rambipuji, Jember Regency. This research aims to develop kale noodles to improve the quality of kale commodities and provide added value for local farmers. The approach used is qualitative descriptive with data collection through interviews, observations, and literature studies involving 20 local farmers. The NPD process of kale noodles involves making kale flour through drying at a temperature of 50° C to maintain the nutrient content, then formulated with wheat flour at a ratio of 20%. The results of the study showed that kale noodles have a higher fiber and iron content than conventional noodles, so they have health benefits, such as preventing anemia and improving digestion. Organoleptic tests show that kale noodles are preferred by consumers because of their balanced taste, chewy texture, and attractive appearance. Processing kale into flour also helps reduce farmers' losses due to wasted crops and increase their income. The market projection in Jember Regency is estimated to reach Rp 2.5 billion a year. However, there are several weaknesses, such as limited processing technology, inadequate distribution infrastructure, limited marketing, seasonal dependence on raw materials, and low brand awareness that can hinder market penetration. With the right handling of these weaknesses, the development of kale noodles has the potential to strengthen the local economy and improve the welfare of farmers.
The Influence of Product Quality and Service Quality on Consumer Satisfaction at a Restaurant in Jakarta Pratiwi, Puput; Resawati, Retno
Jurnal Computech & Bisnis (e-journal) Vol. 18 No. 1 (2024): Jurnal Computech & Bisnis (e-Journal)
Publisher : LPPM STMIK Mardira Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56447/ngcdmf05

Abstract

The objective of this study is to gather data, facts, and information about the quality of the product and service at a restaurant in Jakarta, analyze it, and draw conclusions in order to determine the impact of product and service quality on consumer satisfaction at the restaurant. The research was meticulously conducted over two months, commencing in October 2018, with the target population being the consumers of Nasi Kebuli Kebun Nanas Restaurant in Jakarta. A total of 94 individuals were involved in this comprehensive study, which employs descriptive research methodology. This study employs descriptive research methodologies. Descriptive research examines current facts pertaining to a specific problem obtained from a representative sample to examine hypotheses or address inquiries pertaining to the present condition of the subject being investigated. The variables Product Quality and Service Quality, which are crucial in understanding consumer satisfaction, are considered independent variables, denoted as X1 and X2, respectively. User Satisfaction is the dependent variable, denoted as Y. The calculation of the coefficient of determination R2 (R squared) provides a measure, expressed as a percentage, that describes the extent to which the independent variables, namely product quality (X1) and service quality (X2), contribute to the variations in consumer satisfaction at the Nasi Kebuli Kebun Nanas Restaurant in Jakarta. The variable (Y) accounts for 58.6% of the total, while the remaining 41.4% is attributed to other factors that are analyzed and also impact employee performance.
Co-Authors Cahyaningrum, Deltaningtyas Tri Resawati, Retno Siti Nur Azizah, Siti Nur