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All Journal Management Analysis Journal Jurnal Ilmiah Pariwisata
Saputro, Yogi
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Humanities Decision Sciences, Operations Research & Management Environmental Science

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Television Advertising Effectiveness in Mediating Advertising Creativity and Advertising Frequency Influence toward Customer Purchase Intention Saputro, Yogi; Prihandono, Dorojatun
Management Analysis Journal Vol 7 No 2 (2018): Management Analysis Journal
Publisher : Universitas Negeri Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/maj.v7i2.23543

Abstract

The purpose of this study is to examine the direct and indirect influence of television advertising creativity and advertising frequency on purchase intention using advertising effectiveness as a mediation variable. Purchase intention influencing customers to purchase decision. Without any purchase intention, customer will not visit to e-commerce site. The respondents in this study were customer e-commerce JD.id in Semarang City. The sample in this study is intended as the representative of total population,116 sample who were taken by purposive sampling technique. This research utilized path analysis method with SmartPLS 3.0 program. Based on the hypothesis test, the results show that the advertising creativity was significantly has positive effect on purchase intention, but advertising frequency has no significant effect on purchase intention. In addition, advertising effectiveness significantly have positive effect on purchase intention. Mediation test shows that advertising effectiveness mediates the effect of the advertising creativity and advertising frequency on customer purchase intention.
Uji Coba Tepung Oyek Pengganti Tepung Jagung Dalam Pembuatan Corn Flakes Salim, Chairul; Sembiring, Vienna Artina; Saputro, Yogi
Jurnal Ilmiah Pariwisata Vol 30 No 2 (2025): Jurnal Ilmiah Pariwisata
Publisher : Pusat Penelitian dan Pengabdian Kepada Masyarakat, Institut Pariwisata Trisakti

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30647/jip.v30i2.1886

Abstract

This study aims to develop oyek flour as a substitute for corn flour in the production of corn flakes and to analyze the differences in taste, texture, and color between corn flakes made with oyek flour and those made with corn flour. The methods used in this study are organoleptic testing and hedonic testing to measure the product characteristics and consumer preferences for each sample. Data were collected through questionnaires and analyzed using SPSS version 25 with a T-test to determine the significance of differences. The results showed that, in the organoleptic test, corn flakes with oyek flour had significant differences in taste and texture compared to the control corn flakes, while color showed no significant difference. In the hedonic test, there were significant differences in taste and texture, but no significant difference in color. Based on these results, it can be concluded that oyek flour can replace corn flour as the base ingredient in corn flakes, especially in terms of taste and texture. Future research is recommended to explore variations in the processing of oyek flour to improve product quality and expand its application to other food products. Keywords: corn flakes, cassava, oyek flour
Co-Authors Chairul Salim, Chairul Prihandono, Dorojatun Vienna Artina Sembiring, Vienna Artina