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All Journal Agrointek Jurnal Medik Veteriner Indonesian Journal of Economy, Business, Entrepreneuship and Finance (IJEBEF)
Dewi, Winda Kusuma
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Economics, Econometrics & Finance Veterinary

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Studi Morfometrik pada Os Scapula Hewan Kelinci New Zealand White (Oryctolagus cuniculus) Hartadi, Erwan Budi; Dewi, Winda Kusuma; Listyasari, Nadiya
Jurnal Medik Veteriner Vol. 1 No. 3 (2018): October
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (527.301 KB) | DOI: 10.20473/jmv.vol1.iss3.2018.87-92

Abstract

Penelitian ini bertujuan untuk melihat makroanatomi dan pengukuran morfometrik Os scapula dexter et sinister hewan kelinci New Zealand White. Os scapula hewan ini memiliki tiga tepi dan berbentuk segitiga. Permukaan bagian medial terdapat Fossa subscapularis yang terlihat paling legok. Permukaan lateral terdapat bagian yang menonjol yaitu Spina scapula. Spina ini membagi Fossa supraspinatus yang memiliki luas lebih kecil dibandingkan dengan Fossa infraspinatus yang jauh lebih lebar. Batas tepi caudal Os scapula merupakan yang paling tebal dibandingkan dengan kedua batas tepi lainnya. Tepi dorsal atau vertebral sedikit berbelok menuju ujung cranial. Sudut ventral Os scapula terdapat Cavitas glenoidales yang seperti cangkir dan melingkar dalam garis besar. Tuberculum supraglenoidales terlihat berkembang pada hewan ini. Tedapat Processus coracoideus yang berkembang seperti paruh. Indeks scapula (Scapular Index) pada hewan ini yaitu sebesar 50 pada sisi dexter dan 53,73 pada sisi sinister. Rasio lebar antara Fossa supraspinatus dan Fossa infraspinatus pada Os scapula dexter et sinister berturut-turut adalah 1:2,05 dan 1:2,04.
PENGARUH BRAND IMAGE DAN PROMOSI TERHADAP KEPUTUSAN PEMBELIAN PADA CAFE KEBUN LATTE CIATER DI KOTA TANGERANG SELATAN Wulansari, Retno; Dewi, Winda Kusuma
Indonesian Journal of Economy, Business, Entrepreneuship and Finance Vol. 4 No. 2 (2024): Indonesian Journal of Economy, Business, Entrepreneuship and Finance
Publisher : Yayasan Education and Social Center

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53067/ijebef.v4i2.151

Abstract

This reseach purposed to investigate the influence of brand image and promotion, partially and simultaneously, on purchase decisions at Café Kebun Latte in Ciater, Tangerang Selatan. Researcher used a quantitative methodology withhundred (100) respondents. And the sample was determined and used Rao Purba teory, and data were collected through questionnaires, and data analysis includedvalidity and reliability tests, classic assumption tests, multiple regression analysis,t-tests, F-tests, and determination coefficient calculations. The findings explained this study revealed that brand image had a significant partial effect on purchase decisions. This was supported by the calculated t-value resulted (2,976 > 1,984). From the simple linear regression analysis, the regression equation resulted Y = 9.447 + 1.548X1 was obtained, indicating a positive effect with a coefficient of 1.548. Promotion significantly influenced purchase decisions, as demonstrated by the calculated t-value resulted (8.439 > 1,984). The regression equation for promotion resulted Y= 10.187 + 1.075X2, with a positive effect indicated by a coefficient of 1.075. Furthermore, when considered simultaneously, both brand image and promotion had a significant and positive effect on purchase decisions, as resulted by the regression equation Y = 6.457 + 0.465X1 + 0.833X2. The hypothesis testing and F-value (186.775 > 3.09). The coefficient of determination (R-squared) was found about 0.794, indicating that 79,4% of the variability in purchase decisions was explained by the variables of Brand Image and Promotion. The remaining about 20.6% was influenced by onother factors. In conclusion, the results indicated that Brand Image and Promotion have a significant influence 79,4% on purchase decisions, while the remaining 20.6% was influenced by another factors
Pendugaan masa simpan beras rendang dalam kemasan kertas minyak dan edible film tapioka menggunakan metoda akselerasi Restuhadi, Fajar; Ayu, Dewi Fortuna; Dewi, Winda Kusuma
AGROINTEK Vol 18, No 2 (2024)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v18i2.17370

Abstract

Beras rendang is a traditional food from Payakumbuh, West Sumatra.  Beras rendang is made from white glutinous rice flour, which is roasted until dried and then mixed with liquid sugar and coconut milk, then cooked in a big pan. Since it is rich in fat from coconut milk, it can easily turn rancid during storage. Beras rendang is usually packed with oil-paper, but the nature of its glutinous rice ingredient makes it sticky enough to the paper and hard to peel off later. Therefore, this study is performed to use tapioca edible film as an alternative packing to the paper.  The shelf life of beras rendang, which is packed with the paper compared to tapioca edible film, was estimated in this research. Then, the acceleration method was conducted by storing beras rendang for 30 days at three different temperatures, i.e., 30, 35, and 40°C, to estimate the shelf life of beras rendang. The parameters observed were sensory assessments of rancidity and thiobarbituric acid (TBA) values of beras rendang during storage.  Data were analyzed using linear regression, then the equations obtained were used to calculate the shelf life of beras rendang at normal temperature (27°C). Based on rancidity sensory, the beras rendang shelf life packed with edible tapioca film was 59.26 days on the zero-order reaction with the regression equation of  y = -4542.9x + 11.545, activation energy of 9,022.19 cal.mol-1, and quality degradation rate of 0.027 quality unit per day.  Meanwhile, based on the TBA value, the beras rendang shelf life packed with the paper was 45.15 days on the zero-order reaction with the regression equation of y = -1991.7x – 2.3267, with an activation energy of 3,955.51 kal.mol-1, and quality degradation rate of 0.013 quality unit per day. It is found that beras rendang stored using edible tapioca film had a longer shelf life than paper packing. Therefore, the edible tapioca film as a packing alternative shows more advantages than paper packing in terms of its ability to prolong the shelf life, and its convenience to consume the beras rendang without needing to peel it off, because the film is edible.
Co-Authors Dewi Fortuna Ayu Fajar Restuhadi Hartadi, Erwan Budi Listyasari, Nadiya Retno Wulansari