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Pengaruh Kualitas Produk dan Harga Terhadap Keputusan Pembelian HP OPPO di Dancell Pare Fuad Hasan; Anwar Bowo Leksono; Suseno Hendratmoko
Digital Bisnis: Jurnal Publikasi Ilmu Manajemen dan E-Commerce Vol. 1 No. 4 (2022): Desember : Digital Bisnis : Jurnal Publikasi Ilmu Manajemen dan E-Commerce
Publisher : Universitas 45 Surabaya

Penelitian ini bertujuan untuk mengetahui Pengaruh Kualitas Produk dan Harga Terhadap Keputusan Pembelian HP OPPO di Dancell Pare. Adapun variabel penelitian ini adalah Kualitas Produk (X1), Harga (X2) dan Keputusan Pembelian (Y). Penelitian ini menggunakan metode kuantitatif menggunakan teknik pengumpulan data berupa wawancara, observasi, studi pustaka dan kuesioner. Sedangkan analisis yang digunakan adalah uji validitas, uji reliabilitas, uji koefisien determinasi, uji regresi linier berganda, uji t dan uji F. Pengambilan sampel dalam penelitian ini menggunakan purposive sampling dengan pertimbangan seluruh konsumen Dancell Pare yang berjumlah 47 orang. Hasil penelitian ini menggunakan program SPSS 22.0 dengan menggunkan taraf signifikan sebesar 5% atau 0,05 dengan hasil (1) secara parsial Kualitas Produk berpengaruh signfikan terhadap Keputusan Pembelian dengan nilai signifikan 0,030 < 0,05 yang berarti Ha1 diterima dan Ho1 ditolak. (2) secara parsial Harga berpengaruh signfikan terhadap Keputusan Pembelian dengan nilai signifikan 0,000 < 0,05 yang berarti Ha2 diterima dan Ho2 ditolak. (3) secara simultan Kualitas Produk dan Harga berpengaruh signfikan terhadap Keputusan Pembelian nilai signifikan 0,000 < 0,05 yang berarti Ha3 diterima dan Ho3 ditolak.

The Effect of Addition of Andaliman Fruit (Zanthoxylum acanthopodium dc) on Physical Quality and Organoleptic Testing of Buffalo Meat Sausage Karo karo, Tomy Fihgter; Nurzainah Ginting; Fuad Hasan
Jurnal Peternakan Integratif Vol. 13 No. 2 (2025): Jurnal Peternakan Integratif
Publisher : Talenta Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32734/jpi.v13i2.23218

Meat is one of the ingredients that is susceptible to physical damage caused by biochemical activity. Andaliman has biological activities such as antioxidants, anti-inflammatory, and antimicrobial. This study aims to determine the effect of giving Andaliman fruit (Zanthoxylum acanthopodium DC) on the physical quality and organoleptic test of buffalo meat sausages which were carried out in May-June 2025 at the Animal Production Laboratory, Animal Husbandry Study Program, Faculty of Agriculture, Universitas Sumatera Utara. The design used in this study was a Completely Randomized Design with 4 treatments and 5 replications. The treatment consisted of giving Andaliman extract (P0 = 0%; P1 = 0.2%; P2 = 0.4%; P3 = 0.6%). The parameters observed were the physical quality of the sausage, including pH value, percentage of water binding capacity, and percentage of cooking loss as well as organoleptic tests of the sausage. The results of this study indicate that the administration of Andaliman extract (Zanthoxylum acanthopodium DC) gave very significant different results on pH value, water binding capacity and sausage cooking loss. The administration of Andaliman extract (Zanthoxylum acanthopodium DC) gave very significant different results on the color, aroma, texture and taste of sausages. The best treatment results were found in P3, namely with a concentration of 0.6%.

The Effect of Addition of Andaliman Fruit (Zanthoxylum acanthopodium dc) on Physical Quality and Organoleptic Testing of Buffalo Meat Sausage Karo karo, Tomy Fihgter; Nurzainah Ginting; Fuad Hasan
Jurnal Peternakan Integratif Vol. 13 No. 2 (2025): Jurnal Peternakan Integratif
Publisher : Talenta Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32734/jpi.v13i2.23218

Meat is one of the ingredients that is susceptible to physical damage caused by biochemical activity. Andaliman has biological activities such as antioxidants, anti-inflammatory, and antimicrobial. This study aims to determine the effect of giving Andaliman fruit (Zanthoxylum acanthopodium DC) on the physical quality and organoleptic test of buffalo meat sausages which were carried out in May-June 2025 at the Animal Production Laboratory, Animal Husbandry Study Program, Faculty of Agriculture, Universitas Sumatera Utara. The design used in this study was a Completely Randomized Design with 4 treatments and 5 replications. The treatment consisted of giving Andaliman extract (P0 = 0%; P1 = 0.2%; P2 = 0.4%; P3 = 0.6%). The parameters observed were the physical quality of the sausage, including pH value, percentage of water binding capacity, and percentage of cooking loss as well as organoleptic tests of the sausage. The results of this study indicate that the administration of Andaliman extract (Zanthoxylum acanthopodium DC) gave very significant different results on pH value, water binding capacity and sausage cooking loss. The administration of Andaliman extract (Zanthoxylum acanthopodium DC) gave very significant different results on the color, aroma, texture and taste of sausages. The best treatment results were found in P3, namely with a concentration of 0.6%.

Comparison of Escherichia coliBacterial ContaminationLevels in Fresh Chicken and Frozen Chicken Meat in Medan City Manurung, Kevin Andreas; Ma'ruf Tafsin; Fuad Hasan; Wahyudi Himawan Sutanto
Jurnal Peternakan Integratif Vol. 13 No. 01 (2025): Jurnal Peternakan Integratif
Publisher : Talenta Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32734/jpi.v13i01.20864

Chicken meat is one of the animal foods consumed because it contains high nutrients, has a delicious taste and aroma, has a soft texture and is relatively cheap. The research aims to determine the difference in the level of Escherichia coli bacterial contamination in fresh chicken meat and frozen chicken meat in Medan City. The number of samples at traditional markets was 20 samples and the number of samples at frozen chicken stalls was 20 samples. The sampling method used in the research was a survey. Data processing uses the t test and the Mann Whitney test. The research results showed that the number of colonies in traditional markets was greater than the number of colonies in frozen chicken stalls. The Maximum Microbial Contamination Limit (BMCM) of all traditional markets studied all exceeded the BMCM, and the Maximum Bacterial Contamination Limit (BMCM) of all frozen chicken stalls studied did not all exceed the BMCM (SNI 01-7388-2009). The percentage level of Escherichia coli bacterial contamination in traditional markets is 100% and the percentage of bacterial contamination in frozen chicken stalls is 30%. In conclusion meat that comes from frozen chicken stalls is better because it has bacterial contamination below the Maximum Microbial Contamination Limit (BMCM) so it is safer for public consumption than from traditional markets

Comparison of Escherichia coliBacterial ContaminationLevels in Fresh Chicken and Frozen Chicken Meat in Medan City Manurung, Kevin Andreas; Ma'ruf Tafsin; Fuad Hasan; Wahyudi Himawan Sutanto
Jurnal Peternakan Integratif Vol. 13 No. 01 (2025): Jurnal Peternakan Integratif
Publisher : Talenta Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32734/jpi.v13i01.20864

Chicken meat is one of the animal foods consumed because it contains high nutrients, has a delicious taste and aroma, has a soft texture and is relatively cheap. The research aims to determine the difference in the level of Escherichia coli bacterial contamination in fresh chicken meat and frozen chicken meat in Medan City. The number of samples at traditional markets was 20 samples and the number of samples at frozen chicken stalls was 20 samples. The sampling method used in the research was a survey. Data processing uses the t test and the Mann Whitney test. The research results showed that the number of colonies in traditional markets was greater than the number of colonies in frozen chicken stalls. The Maximum Microbial Contamination Limit (BMCM) of all traditional markets studied all exceeded the BMCM, and the Maximum Bacterial Contamination Limit (BMCM) of all frozen chicken stalls studied did not all exceed the BMCM (SNI 01-7388-2009). The percentage level of Escherichia coli bacterial contamination in traditional markets is 100% and the percentage of bacterial contamination in frozen chicken stalls is 30%. In conclusion meat that comes from frozen chicken stalls is better because it has bacterial contamination below the Maximum Microbial Contamination Limit (BMCM) so it is safer for public consumption than from traditional markets

PKM Pelatihan Pembuatan Prototype Sistem Monitoring Level pada Condensate Extraction Pump Berbasis Internet of Things (IoT) Fuad Hasan; Hasan Al-Rasyid; Moh. Hasan Ulil Absor; Syahfi Dzikri Fahm
SINAR: Sinergi Pengabdian dan Inovasi untuk Masyarakat Vol 2 No 01 (2025): Oktober
Publisher : CV. Laskar Karya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.65678/sinar.v2i01.303

Perkembangan teknologi Internet of Things (IoT) telah memberikan dampak signifikan dalam berbagai bidang, termasuk industri energi dan pendidikan vokasi. Namun demikian, implementasi IoT di lingkungan Sekolah Menengah Kejuruan (SMK), khususnya pada jurusan Teknik Elektro dan Mekatronika, masih sangat terbatas. Berdasarkan hasil observasi dan diskusi dengan pihak SMK mitra, ditemukan beberapa permasalahan utama, yaitu: kurangnya pemahaman siswa terhadap konsep dan aplikasi IoT, belum tersedianya perangkat praktik yang memadai, serta rendahnya keterampilan siswa dalam merancang sistem monitoring berbasis mikrokontroler. Bentuk kegiatan pengabdian kepada masyarakat ini berupa pelatihan dan pendampingan pembuatan prototype sistem monitoring level pada Condensate Extraction Pump (CEP) berbasis IoT. Kegiatan dilakukan dengan pendekatan edukatif-partisipatif melalui tahapan: penyusunan modul, pelatihan teori dan praktik, perakitan alat, uji coba, serta evaluasi hasil. Solusi yang ditawarkan adalah penggunaan sensor ultrasonik dan mikrokontroler NodeMCU ESP8266 yang terintegrasi dengan platform IoT seperti Blynk atau Thing Speak untuk memantau ketinggian air secara real-time. Hasil kegiatan menunjukkan bahwa siswa mampu memahami prinsip kerja sistem monitoring level dan berhasil membuat prototype yang dapat menampilkan data sensor secara daring. Kegiatan ini memberikan dampak positif terhadap peningkatan kompetensi siswa dalam bidang teknologi terkini dan mendorong penerapan pembelajaran berbasis proyek di lingkungan SMK.

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