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All Journal Dinamika Akuntansi Keuangan dan Perbankan Morfologi : Jurnal Ilmu Pendidikan, Bahasa, Sastra dan Budaya
Intan Agustin
Unknown Affiliation
Arts Humanities Economics, Econometrics & Finance Education Languange, Linguistic, Communication & Media

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PENGARUH STRUKTUR MODAL DAN PROFITABILITAS TERHADAP NILAI PERUSAHAAN DENGAN KEBIJAKAN DIVIDEN SEBAGAI VARIABEL MODERASI PADA PERUSAHAAN MANUFAKTUR TAHUN 2016-2018 Ida Nurhayati; Andi Kartika; Intan Agustin
Dinamika Akuntansi Keuangan dan Perbankan Vol 9 No 2 (2020): Vol. 9 No. 2 2020
Publisher : Faculty of Economic and Business Universitas STIKUBANK

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Abstract

The aim of this studies to know the influence of capital structure and profitability on company’s value with dividend policy as a moderation variable. The sampling method used purposive sampling with the observation period from 2016-2018. Data analysis was performed using multiple linear regression. This study resulted in the capital structure and dividend policy not having an effect on firm value. Profitability has an effect on firm value. Dividend policy is able to moderate the effect of capital structure on firm value. Dividend policy is unable to moderate the effect of profitability on firm value. Keywords: Company’s Value, Capital Structure, Profitability, and Dividend Policy
Menjelajahi Kekayan Cita Rasa Makanan Palestina Azkiya Lisdiani; Intan Agustin
Morfologi : Jurnal Ilmu Pendidikan, Bahasa, Sastra dan Budaya Vol. 1 No. 4 (2023): August: Morfologi : Jurnal Ilmu Pendidikan, Bahasa, Sastra dan Budaya
Publisher : Asosiasi Periset Bahasa Sastra Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61132/morfologi.v1i4.226

Abstract

This article discusses exploring the rich flavors of Palestinian food in Indonesian learning at Stiepar Yapari Aktripa in Bandung. This study aims to introduce to the people of Bandung, to explore various flavors of food, especially typical of the Middle East. Meanwhile, the problems developed The research instruments are the results of observation, interviews, and researchers as key instruments. The source of this research data is the result of interviews from kitchen restaurant staff, The implementation of sustainable culinary concepts is a challenge because it must balance with Indonesian tastes, including the Bandung area which feels foreign to typical Palestinian food, Palestinian restaurant owners in Bandung aim to improve communication between Indonesia and Palestine through food culture, owners inspired by culinary diversity in Indonesia, especially in the city of Bandung which Many various diverse foods, with that while studying in Bandung the owner thought of opening a Palestinian restaurant to improve communication between Indonesia & Palestine through food culture.
Co-Authors Aldi Yusna Jatnika Azkiya Lisdiani Ida Nurhayati Kartika Andi Nalya Arum Fathanah Rizki Ramdani Supriyono Supriyono