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All Journal Ayumi : Jurnal Budaya, Bahasa, dan Sastra Ekopedia: Jurnal Ilmiah Ekonomi
Damayanti, Mutia
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Arts Humanities Economics, Econometrics & Finance Education Languange, Linguistic, Communication & Media

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Penggunaan Modalitas te mo ii dan te mo kamawanai dalam Percakapan Bahasa Jepang Damayanti, Mutia; Salsabil, Nabiella; Azzahrani, Rakhma Nur; Rossale, Titus
Ayumi : Jurnal Budaya, Bahasa, dan Sastra Vol 8 No 2 (2021): AYUMI: Jurnal Budaya, Bahasa dan Sastra
Publisher : Faculty of Letters, Dr. Soetomo University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (373.526 KB) | DOI: 10.25139/ayumi.v8i2.3888

Abstract

This article analyzes the using of te mo ii and te mo kamawanai modalities in Japanese conversation. This article aims to describe the using of the kinshi-kyoka modalities, namely te mo ii and te mo kamawanai along with a comparison of the functions of the two modalities. The researcher obtained data in the form of dialogue discourse on Japanese dramas, and a YouTube channel with the theme of Japanese language education. In analyzing, the researcher used descriptive method to describe the function of the kinshi-kyoka modality marked with te mo ii and te mo kamawanai. Furthermore, to find out the differences and similarities in the modalities of te mo ii and te mo kamawanai, the researchers used a substitution technique. Based on the results of data analysis, it can be concluded that the modalities te mo ii and te mo kamawanai have differences that lie in their equivalent meaning, but have the same use, namely to ask for or give permission. In its use, the modalities of te mo ii and te mo kamawanai can be substituted for each other in the context of giving permission.
Analisis Penerapan Manajemen Risiko Operasional pada Usaha Mikro Kecil dan Menengah Sektor Kuliner ; Studi Kasus Ayam Bersih Berkah Rahadatulaisyi, Aulia; Amalina, Khairunnisa; Damayanti, Mutia; Suwarna, Asep
Ekopedia: Jurnal Ilmiah Ekonomi Vol. 2 No. 1 (2026): JANUARI-MARET
Publisher : Indo Publishing

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.63822/fv31yc84

Abstract

This study aims to analyze the implementation of risk management in Ayam Bersih Berkah (ABB) as a Micro, Small, and Medium Enterprise (MSME) operating in the culinary sector. This study uses a qualitative descriptive approach with data collection techniques through direct observation and interviews with Ayam Bersih Berkah outlet managers. The results of the study indicate that ABB faces various operational risks stemming from several main aspects, namely human resource risks, availability and quality of raw materials, cleanliness and quality of business premises, marketing activities, and risks related to customers. In carrying out daily operations, ABB has implemented standard operating procedures (SOPs), including storing raw chicken in the freezer, a twenty-four-hour thawing process, and a thirteen-minute frying process to maintain product quality and hygiene. In addition, ABB also implements employee performance monitoring to maintain service consistency. However, the implementation of risk management at ABB is still informal and has not been systematically documented in the form of a written policy. Risk control is carried out practically through direct supervision by outlet leaders, coordination between branches, and the use of digital systems to support operational and promotional activities. The implementation of these risk controls helps ABB maintain operational smoothness, service quality, customer satisfaction, and business sustainability in the face of competition.
Co-Authors Amalina, Khairunnisa Azzahrani, Rakhma Nur Rahadatulaisyi, Aulia Rossale, Titus Salsabil, Nabiella Suwarna, Asep