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All Journal Jurnal Manajemen dan Organisasi Indonesian Journal of Chemical Science and Technology
Sofia Ramadhani
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Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Economics, Econometrics & Finance Energy Materials Science & Nanotechnology

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Pengaruh Sumber Pengetahuan Konsumen Non-Business Controlled terhadap Keputusan Penggunaan Direktori Kuliner Online Zomato Sofia Ramadhani; Ma'mun Sarma
Jurnal Manajemen dan Organisasi Vol. 9 No. 2 (2018): Jurnal Manajemen dan Organisasi
Publisher : IPB University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (592.958 KB) | DOI: 10.29244/jmo.v9i2.26096

Abstract

The rises of the culinary industry in Indonesia nowadays has opened opportunities for startup developers to create online culinary directories platforms. One of popular online culinary directories or well known by online restaurant searcher in Indonesia is Zomato. To formulate Zomato’s promotional strategies, a study is needed on the sources of knowledge that can not be controlled by the company (non-business controlled). Based on this problem, the aims of this study are to identify the Zomato user characteristics and the relation with Zomato use decisions, to idenitify a relevant consumer sources of knowledge, to analyze it, and, to know its effect on Zomato use decisions. This study uses primary data and secondary data. This study is using logistic regression as analytical model. The result of this study shows that Zomato user is dominated by 16-25 age single woman. Most of them are student and lives in Jakarta. Average income of them are <Rp 2.000.000,- and monthly food expenses in range Rp 500.000,- - Rp 1.000.000,-. The responden using Zomato for looking hangout place or place to eat. The characteristics that affect the Zomato to use decisions are sex and food expenses per month. Logistic regression results at a significant level of 15 percents shows friends, idols, internet forums, bulletin boards, and government publications are the relevant sources of knowledge to the decision for using Zomato. Respondents who strongly agree to know Zomato through friends and government publications tend to use Zomato apps than the other categories. Respondents who know Zomato through idols tend to use apps. Respondents who disagree to know Zomato through internet forums tend to use Zomato website, and respondents who know Zomato through bulletin boards tend to use the Zomato website.
Natural Dye Production from Beetroot Using Vinegar and Non-Solvent : pH and Colorfastness Testing on White Fabric Rabiah Afifah Daulay; Sophia Gloria Bakara; Nailatul Fauzah Ritonga; Siti Khailafizah; Sofia Ramadhani; Suci Trianata Situmorang; Moondra Zubir; Abd Hakim S
Indonesian Journal of Chemical Science and Technology (IJCST) Vol. 8 No. 2 (2025): JULY 2025
Publisher : Universitas Negeri Medan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24114/ijcst.v8i2.68739

Abstract

Natural dyes derived from plants are increasingly attractive due to their safety and environmental friendliness. This study aimed to investigate the effect of vinegar as a natural solvent on the colorfastness of beetroot (Beta vulgaris L.) dye applied to white fabric. The research involved extracting pigments from beetroot, applying them to fabric, and testing the solution’s pH, drying time, and wash fastness. The results showed that pure beetroot extract had a pH of 5.2, while the addition of vinegar reduced the pH to 2.5–3.1. Fabric dyed with beetroot + vinegar exhibited higher initial color intensity (score 11) compared to pure beetroot (score 9), but its colorfastness dropped sharply after washing (score 4 vs. 7). Vinegar addition also prolonged fabric drying time from 12 minutes (without vinegar) to 17.5 minutes (with 20 mL vinegar). These findings indicate that vinegar enhances initial dye brightness but reduces colorfastness after washing. Nevertheless, beetroot dye remains a safer and eco-friendly alternative to synthetic dyes, although further optimization is required to improve its durability.
Co-Authors Abd Hakim S Ma'mun Sarma Moondra Zubir Nailatul Fauzah Ritonga Rabiah Afifah Daulay Siti Khailafizah Sophia Gloria Bakara Suci Trianata Situmorang