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All Journal JPTK: Jurnal Pendidikan Teknologi dan Kejuruan Sarwahita : Jurnal Pengabdian Kepada Masyarakat Syntax Idea Jurnal Sains Boga Indonesian Journal of Multidisciplinary Science COMSERVA: Jurnal Penelitian dan Pengabdian Masyarakat Prosiding Seminar Nasional Pengabdian Kepada Masyarakat Jurnal Gizi dan Kuliner (Journal of Nutrition and Culinary) Cerdika: Jurnal Ilmiah Indonesia Eduvest - Journal of Universal Studies Journal of Law and Social Politics
Mutiara Dahlia
Universitas Negeri Jakarta
Aerospace Engineering Agriculture, Biological Sciences & Forestry Humanities Automotive Engineering Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Energy Engineering Environmental Science Health Professions Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Mathematics Medicine & Pharmacology Neuroscience Public Health Social Sciences Other

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Journal : Syntax Idea

 1 
Pengaruh Media Promosi Instagram Terhadap Kepuasan Konsumen pada Toko Dessert Box Vanila Sweet Shafira Ayu Setyawati Jamalong; Yeni Yulianti; Mutiara Dahlia
Syntax Idea Vol 4 No 9 (2022): Syntax Idea
Publisher : Ridwan Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46799/syntax-idea.v4i9.1953

Abstract

This study aims to analyze the effect of Instagram promotion media on consumer satisfaction at the Vanila Sweet dessert box shop. Consumer satisfaction is the level of consumer feelings after making a comparison between the goods/services received and what is expected. The independent variable in this study is Instagram promotion media and the dependent variable is dessert box consumer satisfaction. This research was conducted at a dessert box shop, Vanila Sweet, which is located in Bogor City from March 2021 to May 2022. The method used in this research is a survey method with quantitative research and descriptive quantitative approach. The sample of this study involved 64 respondents and used purposive sampling method. This study shows the results of the correlation test for the correlation value of the Instagram promotional media variable on consumer satisfaction is 0.403. The correlation of these two variables can be categorized as moderate. Based on the calculation of the coefficient of determination of 0.1624 or 16.24%. That is, in this study the distribution of data on the promotional media variable, namely Instagram, can predict customer satisfaction by 16.24%. The regression coefficient on the Instagram media promotion variable is 0.912, thus every increase in the score of the Instagram promotion value carried out by the Vanila Sweet dessert box shop will increase consumer satisfaction by 0.912 score at a constant 54.500.
Pengaruh Perbandingan Puree Biji Buah Nangka (Artocarpus Heterophyllus) Dengan Tepung Terigu Pada Pembuatan Kulit Pie Terhadap Daya Terima Konsumen Gita Adelia; Mutiara Dahlia; Sachriani Sachriani
Syntax Idea 1675-1687
Publisher : Ridwan Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46799/syntax-idea.v4i12.2040

Abstract

This plant has different names and varies depending on the region or region. Jackfruit plant is a plant that belongs to the annual fruit type, and is still related to Malvales and is also included in the ordoUrticales. This study was conducted to find out how the comparison of jackfruit seed pulp (Artocarpus heterophyllus) with wheat flour on pie peel making on consumer acceptability. The research was conducted starting in March 2021 at the Bakery and Bakery Laboratory, Faculty of Engineering, State University of Jakarta. This study used experimental methods. Consumer acceptance tests were conducted on 30 untrained panelists to rate pie crusts for interior color, subtle flavor, buttery flavor, subtle flavor, sweetness, and texture. The results of consumer acceptance obtained by Friedman's test showed that there was no noticeable difference in sweetness, but there was a noticeable difference in the intense color, mash flavor, butter flavor, mash flavor and texture. Then continued with the Tuckey test with a significance value of α = 0.05 and showed that pie skin has a noticeable difference of 10%, 20-30% and a tendency to like pie skin compared to pure jackfruit seeds by 20%. Therefore the recommended treatment in this study was oilcake peel and compared to jackfruit seed puree 20%. The conclusion is that comparing jackfruit seed puree does not affect consumer acceptance of the sweet taste of pie peel.
Pengaruh Suhu Pengeringan pada Pembuatan Tepung Umbi Bunga Dahlia Raihana Amalia Novriza; Mutiara Dahlia; Ridawati Ridawati
Syntax Idea 240-251
Publisher : Ridwan Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46799/syntax-idea.v5i2.2136

Abstract

This study aims to make efforts to utilize dahlia flower tubers as an alternative food ingredient in the form of flour. The change that occurs from dahlia tubers to dahlia tuber flour is one of the efforts to expand its utilization into semi-finished products or finished products with a longer shelf life and maintained quality. In this way, the dahlia tubers can be utilized easily and optimally to be used as alternative food ingredients which can later be applied to various food preparations. The research method used was an experimental method by testing the manufacture of dahlia tuber flour. The research location is in the Food Processing Laboratory, Culinary Education Study Program, Faculty of Engineering, Jakarta State University. Results, In this study 1 kg of dahlia tubers were used to be processed into dahlia tuber flour. Furthermore, sorting was done to remove fresh tubers and tubers that were not fresh/rotten and obtained 900 grams of tubers. The conclusion is that the organoleptic quality of dahlia tuber flour with the use of drying temperature and the use of different meshes in the sieve produces significant differences in the aspects of color and level of fineness. As for the aspects of aroma, taste, and after taste, there was no significant effect on the manufacture of dahlia tuber flour.
Co-Authors Alsuhendra Alsuhendra Andri Suryapraja Cucu Cahyana Dalilah Hakimah Farihah Bilqis Safira Fildzah Putri Gita Adelia Hana Sonia Hasna Nafisah Mahdiyah Mahdiyah Mahdiyah Mariani Mariani Mohammad Andi Abdillah Hakim Monnica Dwi S Muhammad Agung Aprialdi Nida Insyira Nur Riska Putri, Fildzah Rudyah Raihana Amalia Novriza Ridawati Ridawati Ridawati Ridawati Ridawati Rina Febriana Rusilanti Rusilanti Sachriani Sachriani Sachriani Sachriani Sahla Auliya Syukur Shafira Ayu Setyawati Jamalong Shafiyah Ingklang Silvi Nur Fadilah Yeni Yulianti Yuni Muliyana