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Trias Septyoari Putranto
Bina Nusantara University
Economics, Econometrics & Finance

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Mengukur Tingkat Kepuasan Pelanggan terhadap Pelayanan Biro Perjalanan Tamarind Wisata (Performance Importance Method) Trias Septyoari Putranto; Raden Nana Kusdiana
Binus Business Review Vol. 4 No. 1 (2013): Binus Business Review
Publisher : Bina Nusantara University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21512/bbr.v4i1.1038

Abstract

Research aims to measure the quality of service, and to measure customer satisfaction with the service Travel Bureau (BPW). It can thus be identified variable service according to the needs and expectations of customers as well as the variables that need improvement. Samples taken in this research were customers coming to the BPW office, with a sample size of 110 customers by random sampling of 50 customers. Method of analysis used was Importance-Performance Analysis. 
Usaha Pemasaran Produsen Tempe R. Nana Kusdiana; Trias Septyoari Putranto
Binus Business Review Vol. 4 No. 1 (2013): Binus Business Review
Publisher : Bina Nusantara University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21512/bbr.v4i1.1041

Abstract

Tempe is a food made from the fermentation of soybeans or some other materials using somekind of fungus Rhizopus, such as Rhizopus oligosporus, Rh. oryzae, Rh. stolonifer or also known as bread mold, or Rh. arrhizus. Fermentation preparations are commonly known as "yeast tempe". Tempe has been known since ancient times, particularly in Java as supplement staple food which is high protein and low cholesterol. Tempe and tofu selling price is still low compared to other protein food sources, such as fish and chicken. According to market research, the majority of tempe and tofu products is still the lower class’ consumption, since the quality and processing methods are traditional distribution, including in sanitation and hygiene. It is necessary to stimulate and generate interest in the bank to develop relationship with the Indonesian Tofu Tempe Producers Cooperative (KOPTI) and its members to tempe producers can increase production and performance. Tempe and Tofu Development Centers Manufacturers through Integrated Partnership Program by KOPTI as a company with a core group of tempe and tofu manufacturers, which are members of the KOPTI, is the modernization of tempe and tofu small business activity to be an independent food business industry.
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.
Antecedents dan Consequences dari Feedback-Seeking Orientation di Costa Crociere Trias Septyoari Putranto
Binus Business Review Vol. 3 No. 2 (2012): Binus Business Review
Publisher : Bina Nusantara University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21512/bbr.v3i2.1355

Abstract

Cruise ship, as a home away from home place, which has a perisable product with the complex activity from their employees, certainly should have a potential character to keep sustainable in the service industry. To keep it sustainable, the management should have a good relationship with their employees and customers. In this research, a good relationship with the employee can be created by a good motivation, leadership, and it has an effect with the feedback. This condition can be seen by the employees’ job satisfaction. The management can drive a conductive working condition to help generate a good service climate. The research was undertaken in a cruise ship service industry in Italy. The purpose of this study was to evaluate the effect of employees’ motivation and leadership of feedback-seeking orientation and their job satisfaction. Sample was collected from 100 respondents, the employees’, with simple random sampling method, questionnaire, and an interview with the management. The collected data was analyzed with path analysis which using the statistic program LISREL 8.7 for Windows, and the questionnaire was adopted from Paswan (2005) and Chou (2002). The findings suggest that motivation and leadership have a significant effect on feedback-seeking orientation. Besides, feedbackseeking orientation also has a significant effect on job satisfaction.
Co-Authors Dianka Wahyuningtias R. Nana Kusdiana Raden Nana Kusdiana