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All Journal Jurnal Aplikasi Bisnis dan Manajemen (JABM) E-Journal Jurnal Ilmiah Al-Syir'ah Edible : Jedb Studi Ilmu Manajemen dan Organisasi Studi Akuntansi, Keuangan, dan Manajemen Environmental and Agriculture Management
Harahap, Burhanuddin
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Environmental Science Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Social Sciences

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Dietary Fiber as a Good Functional Food Source (Thoyyib) for Digestion Mujianto, Mujianto; Harahap, Burhanuddin; Robbany, Muhammad Dusturuddin; Sebayang, Nico Syahputra
Edible: Jurnal Penelitian Ilmu-ilmu Teknologi Pangan Vol 12, No 2 (2023): Edible: Jurnal Penelitian Ilmu dan Teknologi Pangan
Publisher : Universitas Muhammadiyah Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32502/jedb.v12i2.7350

Abstract

People's diets have shifted from containing lots of carbohydrates, fiber and little fat to a healthy lifestyle which includes foods low in carbohydrates, low in fiber and high in protein. Changes in people's eating patterns accompany changes in disease patterns, from infectious diseases to degenerative and metabolic diseases. Several health problems, including heart disease, malignant tumors in the large intestine, and other complications are caused by diet. Therefore, solutions are needed to be provided to the community so that healthy living practices can be restored. Functional foods are natural food additives that have many benefits. Fiber-rich food products are functional foods because they are known to be very good (toyyib) for consumption by sufferers of degenerative diseases. Dietary fiber (DF) has long been researched and found to have many health benefits. Advances in research related to nutrition help food processing businesses. Scientists and sustainable food technologists are working to use dietary fiber in various food products. Vegetables, fruit and seaweed are foods with good sources of fiber. Even though it does not contain many nutrients, dietary fiber provides many health benefits, including controlling body weight (obesity), colon cancer, preventing gastrointestinal disorders, controlling diabetes, and reducing blood cholesterol levels and cardiovascular disease. Although dietary fiber is beneficial for health, it can also be dangerous, so the fiber tolerance limit is 30 grams/day.
Analisis Faktor yang Mempengaruhi Konsumen untuk Keputusan Membeli di Rumah Potong Hewan Padil Pratama Kota Palopo Mirsan, Mirsan; Haruna, Naimah; Malik, Hamja Abd; Harahap, Burhanuddin
Studi Ilmu Manajemen dan Organisasi Vol. 5 No. 1 (2024): April
Publisher : Penerbit Goodwood

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35912/simo.v5i1.3334

Abstract

Purpose: The Slaughterhouse (RPH), is generally known by the community as a place to slaughter cows and buffaloes or also called large ruminants, this place is usually to slaughter cows and buffaloes for meat. Methodology/approach: This study is designed as descriptive research with an explanatory quantitative approach, studies the variables observed descriptively, and analyzes the influence that occurs between dependent variables on independent variables. The dependent variable consists of the purchase decision (Y), while the independent variable consists of consumption (X1), meat price (X2), location (X3) Results/findings: Results obtained the study found that the influence of the consumption variable is a positive and significant effect on the purchase decision at RPH Padil Pratama Palopo City, the influence of the price variable of the yield obtained meat did not have a positive and significant effect on the purchase decision at RPH Padil Pratama Palopo City, the influence of the variable location of the results obtained had a positive and significant effect on the decision to buy at RPH Padil Pratama Palopo City. Limitations: The analysis in this study still requires additional in-depth variables, such as marketing mix and loyalty, to obtain more in-depth measurement results. Contribution: The theoretical implications of this study underscore the importance of maintaining consumer loyalty to meat consumption in RPH Padil Pratama.
Examines The Impact of Product And Service Quality On Customer Satisfaction at PT. BMTP With Personal Branding Andi Nadirah M.; Indrawan; Parintak, Suparman; Attas, Anne; Harahap, Burhanuddin
Jurnal Aplikasi Bisnis dan Manajemen Vol. 10 No. 3 (2024): JABM, Vol. 10 No. 3, September 2024
Publisher : School of Business, Bogor Agricultural University (SB-IPB)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17358/jabm.10.3.998

Abstract

Background: Factors such as the bank's reputation, visualization of logo and visual identity, communication with consumers, and the unity between the brand's commitment and the customer's real-life encounter. Personal branding refers to the perception and reputation of the bank's employees or representatives as individuals. However, there has been no concrete research on the effect of all three of these factors affects customer satisfaction.Purpose: The objective of this study is to fill the void in current research. Knowledge gap and a better understanding of the correlation between the quality of a product as well as the quality of service, and the establishment of a personal brand with customer satisfaction.Design/methodology/approach: This study utilized quantitative research methods to perform statistical tests, namely multiple linear regression analysis, employing the Structural Equation Modeling (SEM) approach with the SmartPLS tool. This research was conducted at PT. BMTP, data collected from November to December 2023. The research sample was 120 customer respondents, Data was collected by administering a questionnaire with structure to the respondents based on the scale known as the Likert.Findings/Result: The results of the conducted study research and hypothesis tests indicated a positive and significant direct impact on variable product quality on variable personal branding, variable quality of service on variable personal branding, and variable personal branding on customer satisfaction. Indirectly, the variable product quality positively and significantly impacts customer satisfaction through intervening variable personnel branding. The variable quality of service positively and significantly impacts customer satisfaction through the intervening variable of personal branding. Conclusion: The study's findings also indicate that personal branding plays a mediating role in the relationship between product and service quality and customer satisfaction. Originality/value (State of the art): Personal branding can improve customers' perceptions of the company's product and service quality, leading to increased customer satisfaction. Keywords: business competition, banking business, customer access, customer retention, positive brands, purchasing services
Pengaruh Brand Experience terhadap Brand Loyalty Pengguna Yamaha Nmax melalui Brand Trust dan Brand Satisfaction Risal, Muhammad; Ramadhani, Mohammad; Arianto, Doni; Dewa, Bayu Fitranda; Yusuf, Akhmad Rifhiyan; Harahap, Burhanuddin
Studi Akuntansi, Keuangan, dan Manajemen Vol. 4 No. 1 (2024): Juli
Publisher : Penerbit Goodwood

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35912/sakman.v4i1.3465

Abstract

Purpose: This study aims to determine the influence of brand experience on brand loyalty among Yamaha NMAX users in Samarinda City, with brand trust and brand satisfaction serving as mediating variables. Methodology: A quantitative descriptive approach was employed to examine an unknown population. A sample of 100 respondents was determined using the Lames Show formula. Data were collected via a Google Form questionnaire and analyzed using SmartPLS version 3.3. Results: The data indicate that brand experience has a positive and strong impact on brand trust. Additionally, brand pleasure positively and strongly influences brand trust. Brand satisfaction also affects brand loyalty. Importantly, the relationship between brand experience and brand loyalty is mediated by both brand satisfaction and trust. Limitations: The study's variables are limited to aspects that enhance consumer understanding and encourage companies to improve their services, thereby maintaining the company's image. The research is confined to the marketing aspect and focuses specifically on consumer behavior related to product choice. Contribution: This research provides a model of purchasing behavior that emphasizes loyalty. It aims to foster consumer interest in a brand, create a memorable impression, and achieve the company’s goal of instilling experiential behavior supported by trust and satisfaction, ultimately leading to increased consumer loyalty.
Islamic Legal Hybridity in the Mappatoi System: Sharia Economic Adaptation among Minority Muslim Communities in Plural Society Qamaruddin, Muh. Yusuf; Salju, Salju; Harahap, Burhanuddin; Tamami, Ahmad; Isman, Ainul Fatha; Katman, Muhammad Nasri; Wan Zulkiffli, Wan Farha binti
Jurnal Ilmiah Al-Syir'ah Vol 23, No 1 (2025)
Publisher : IAIN Manado

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30984/jis.v23i1.3556

Abstract

This study analyzes the implementation of Islamic economic principles in the mappatoi system as a form of sharia economic adaptation among minority Muslim communities in Cendana Putih 1 Village, North Luwu, living in a plural society dominated by Hindu customary systems. The research employs a qualitative approach with a case study design. Data were collected through participant observation, in-depth interviews with Muslim and Hindu farmers, and document analysis. Data analysis utilized a descriptive-qualitative approach with a fiqh al-aqalliyyat framework. Findings reveal the phenomenon of "Islamic legal hybridity in minority agrarian economics" where the mappatoi system functions as vernacular Islamic economics that maintains maqasid al-shariah through creative adaptation. The study also discovered "unconscious Islamic compliance" among Hindu participants, demonstrating convergence of universal ethical values. The research develops a theoretical framework of "Islamic Legal Hybridity" that explains how Islamic economic principles can be adapted within traditional economic systems through sophisticated value negotiation. Occupational homogeneity in the agricultural sector serves as a cross-religious bridge facilitating sustainable economic cooperation.
Effect of the proportion of stevia leaf extract (Stevia rebaudiana B) on the chemical characteristic properties of functional pudding Mujianto, Mujianto; Zalizar, Lili; Damat, Damat; Relawati, Rahayu; Harahap, Burhanuddin; Iswahyudi, Iswahyudi; Sustiyana, Sustiyana
Environmental and Agriculture Management Vol 1 No 1 (2024): Environmental and Agriculture Management : May 2024
Publisher : Institute for Research and Community Service (LPPM), Universitas Islam Madura, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31102/eam.1.1.29-40

Abstract

Functional pudding, a popular dessert, has attracted attention in recent years due to its potential as a vehicle for delivering health-promoting ingredients. This study investigates the impact of different proportions of stevia leaf extract (Stevia rebaudiana B) on the physicochemical properties of functional pudding. Stevia leaf extract, known for its natural sweetness and negligible impact on blood sugar levels, holds promise as a low-calorie alternative to traditional sweeteners. Through systematic experimentation, various concentrations of stevia leaf extract are incorporated into pudding formulations, and their effects on water content, ash content, fat content, protein content, and carbohydrate content are evaluated. The results indicate significant alterations in the physicochemical characteristics of the pudding samples, with variations observed in water content, ash content, fat content, protein content, and carbohydrate content. Specifically, sample F6, containing the highest proportion of stevia leaf extract, exhibits notable changes, including a high-water content of 88.31%, low ash content of 0.49%, moderate fat content of 0.81%, elevated protein content of 5.35%, and reduced carbohydrate content of 5.02%. These findings underscore the potential of stevia leaf extract as a functional ingredient in pudding formulations and provide insights for the development of healthier dessert options.
Co-Authors Andi Nadirah M. Arianto, Doni Attas, Anne Damat, Damat Dewa, Bayu Fitranda Hamja Abdul Halik, Hamja Abdul Haruna, Naimah Isman, Ainul Fatha ISWAHYUDI ISWAHYUDI Katman, Muhammad Nasri Lili Zalizar Mirsan, Mirsan Muhammad Risal, Muhammad Nurwijayanti Parintak, Suparman Qamaruddin, Muh. Yusuf Rahayu Relawati Ramadhani, Mohammad Robbany, Muhammad Dusturuddin Salju Salju, Salju Sebayang, Nico Sustiyana Tamami, Ahmad Wan Zulkiffli, Wan Farha binti Yusuf, Akhmad Rifhiyan