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All Journal Binus Business Review Journal FAME (Journal Food and Beverage, Product and Services, Accomodation Industry, Entertainment Services Jurnal Industri Pariwisata
Dianka Wahyuningtias
Bina Nusantara University
Religion Humanities Economics, Econometrics & Finance Education Languange, Linguistic, Communication & Media Social Sciences Other

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Journal : Binus Business Review

 1 
The Application of Dragon Fruit Peels as a Dye in Red Velvet Cake Dianka Wahyuningtias
Binus Business Review Vol. 6 No. 3 (2015): Binus Business Review
Publisher : Bina Nusantara University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21512/bbr.v6i3.947

Abstract

Red Dragon fruit peel that has a high antioxidant content is very useful and suitable processed into natural coloring in household industry are easily processed. One product to apply it is the Red Velvet Cake. Red Velvet Cake is basically uses natural coloring from the bits fruit and instant food coloring. This discussion will create a research that is attempting to replace the instant food coloring and natural food coloring from the bit that is commonly used in Red Velvet Cake by making use of the Dragon fruit that is considered to be food wastes. This research aims to provide a new alternative natural food coloring in the Red Velvet Cake. Experimental research is used by doing experiments and planned and systematic testing to Red Velvet Cake, and by collecting primary data and secondary data as well. All data is presented in a descriptive with SPSS. From the results of mean average can be inferred that the Red Velvet Cake using natural food coloring from Red Dragon fruit is acceptable to the community.
Perencanaan Strategik Usaha Kecil Menengah Jenis Usaha Kue dan Roti Dianka Wahyuningtias
Binus Business Review Vol. 2 No. 1 (2011): Binus Business Review
Publisher : Bina Nusantara University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21512/bbr.v2i1.1163

Abstract

Strategy is needed to sustainable business the year to come. This study is a descriptive case study using primary and secondary data which was collected from interviews, observations and literatures. Through a development strategy will be found various strategy which could be applicable by a company. The purpose of this research is to identify and evaluate the internal and external strategically factors of the company in UKM and to formulate several strategy alternatives applicable in developing UKM business develop program. Based on the TOWS matrix analysis, six alternatives strategies were produced, which includes having the own bakery shop, expanding partnership with bakeries in the jabodetabek area, implementing a differentiation products, increasing marketing activities, purposing bank loan, and investing on right equipment. After defining the conclusion, it is expected that UKM business, especially food industry, could use them to develop their business.
Uji Kesukaan Hasil Jadi Kue Brownies Menggunakan Tepung Terigu dan Tepung Gandum Utuh Dianka Wahyuningtias; Trias Septyoari Putranto; Raden Nana Kusdiana
Binus Business Review Vol. 5 No. 1 (2014): Binus Business Review
Publisher : Bina Nusantara University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21512/bbr.v5i1.1196

Abstract

The purpose of this research is to discover the degree of preferences in flavor, aroma, color, shape, and texture in the Brownies using 100% whole grain flour and to discover the public acceptability to the Brownies using 100% whole wheat flour. The research is using Experimental Research. The research is using a descriptive statistical analysis method that is used to analyze data in ways that describe or depict the data that has been collected. The results showed that the average yield of the Brownies using 100% whole grain flour is higher than Brownies with wheat flour. On the basis of these results, it can be concluded that people prefer like Brownies using whole grain flour instead of Brownies using wheat flour.
Co-Authors Daniel Chung Farah Levyta Maria Pia Adiati, Maria Pia Raden Nana Kusdiana Trias Septyoari Putranto