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All Journal Jurnal Hospitality dan Manajemen Jasa Jurnal Praba: Jurnal Rumpun Kesehatan Umum
Cindy Agustina
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Decision Sciences, Operations Research & Management Health Professions Medicine & Pharmacology Nursing Public Health Veterinary

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PENGARUH MEAL EXPERIENCE TERHADAP MINAT BELI ULANG DI MAGAL KOREAN BBQ SURABAYA Cindy Agustina; Felicia Hermawan; Hanjaya Siaputra
Jurnal Hospitality dan Manajemen Jasa Vol 6, No 2 (2018): Jurnal Hospitality dan Manajemen Jasa
Publisher : Jurnal Hospitality dan Manajemen Jasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (563.734 KB)

Abstract

Abstrak - Penelitian ini dilakukan untuk menganalisa apakah meal experience memiliki pengaruh terhadap minat beli ulang di Magal Korean BBQ Restaurant di Surabaya. Meal Experience terdiri dari aspek makanan, minuman, pelayanan, kebersihan dan higienitas, suasana, serta value of money. Penelitian menggunakan metode kuantitatif dan analisis regresi linear berganda dengan 150 responden yang telah melakukan pembelian di Magal Korean BBQ Restaurant Surabaya. Hasil penelitian menunjukkan bahwa secara keseluruhan, meal experience yang didapatkan konsumen Magal Korean BBQ Restaurant Surabaya sudah baik. Sementara itu, meal experience yang berpengaruh signifikan dan positif terhadap minat beli ulang konsumen adalah pada aspek makanan, aspek pelayanan, aspek kebersihan dan higienitas, aspek suasana, dan aspek value of money, sedangkan aspek minuman positif dan tidak berpengaruh signifikan terhadap minat beli ulang konsumen.Kata Kunci: Meal Experience, minat beli ulang, restoran korea Abstract - This research was conducted to analyze the influence of meal experience toward repurchase intention at Magal Korean BBQ Restaurant in Surabaya. Meal experience itself consist of food, beverage, service, cleanliness and hygiene, atmosphere, and value of money aspect. This research was done by using quantitative method and double linear-regression, with 150 respondents who has made a purchase at Magal Korean BBQ Restaurant Surabaya. The result showed that overall, the meal experience that the customers have got is good. Furthermore, the result also showed that meal experience affects repurchase intention, with indication that food, service, cleanliness and hygiene aspect, atmosphere, and value of money aspect has a positive and significantly affect repurchase intention, while beverage aspect has a positive and significantly not affect repurchase intention.Keywords: Meal Experience, repurchase intention, Korean restaurant.
Comparative Evaluation Of Transdermal Patch Formulations From Ethanol Extract Of Soursop Leaves (Annona Muricata L.) Using Pvp–Ethyl Cellulose And Chitosan Polymer Systems Ernawaty Ginting; Syarifah Nadia; Nilsya Febrika Zebua; Nurul Karimah; Laila Nirwana Sari; Cindy Agustina; Manuella sinaga
Jurnal Praba : Jurnal Rumpun Kesehatan Umum Vol. 4 No. 3 (2026): September : Jurnal Praba : Jurnal Rumpun Kesehatan Umum
Publisher : STIKES Columbia Asia Medan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62027/praba.v4i3.960

Abstract

Background: Soursop leaves (Annona muricata L.) contain bioactive compounds including acetogenins, flavonoids, alkaloids, and tannins, which possess antioxidant, anti-inflammatory, and antitumor activities. Transdermal patch delivery systems offer significant advantages by bypassing hepatic first-pass metabolism, enabling controlled drug release, and improving patient adherence. Two independent formulation strategies were pursued: (1) a hydrophilic–hydrophobic PVP–Ethyl Cellulose (EC) matrix system, and (2) a chitosan-based biopolymer matrix system. Objectives: This study aimed to formulate and comparatively evaluate transdermal patches of soursop leaf ethanol extract using PVP K-30/ethyl cellulose (Study 1) and chitosan (Study 2) as polymer systems, and to determine the optimal formulation for each system based on physicochemical characteristics and in vitro diffusion performance. Methods: Ethanol extracts were prepared by maceration with 96% ethanol. Study 1 evaluated three PVP:EC ratios (F1: 1:1, F2: 1:2, F3: 1:3). Study 2 evaluated three chitosan concentrations (F1: 250 mg/50%, F2: 225 mg/45%, F3: 200 mg/40%). Both systems incorporated PEG 400 as plasticizer and oleic acid as penetration enhancer. Patches were evaluated for organoleptic properties, thickness, pH, folding endurance, and in vitro diffusion using Franz diffusion cells with phosphate buffer pH 7.4, measured by UV-Vis spectrophotometry at 266 nm. Results: Both polymer systems produced patches meeting pharmacopoeial physical requirements. Study 1: pH 5.26–5.47, thickness 0.1 mm, folding endurance >300; optimal formula F3 (PVP:EC = 1:3) achieved the highest cumulative diffusion of 119.087 µg/cm² at 360 min (R² calibration = 0.99909). Study 2: pH 4.30–4.59, thickness 0.35 mm, folding endurance >300; optimal formula F3 (chitosan 40%) achieved the highest cumulative diffusion of 327.44 µg/cm at 360 min with cumulative release of 0.655%. A clear inverse relationship between chitosan concentration and diffusion rate was established. Conclusion: Soursop leaf ethanol extract can be successfully formulated into transdermal patches using both PVP–EC and chitosan polymer systems. The chitosan-based system (F3: 40%) demonstrated superior total drug diffusion, while the PVP–EC system (F3: 1:3) produced a thinner, more uniform patch with controlled diffusion. Both formulations are promising candidates for further in vivo and stability studies.
Co-Authors Ernawaty Ginting Felicia Hermawan Hanjaya Siaputra Laila Nirwana Sari Manuella sinaga Nilsya Febrika Zebua, Nilsya Febrika NURUL KARIMAH Syarifah Nadia