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All Journal Dinasti International Journal of Digital Business Management Nusantara Hasana Journal Penelitian Gizi dan Makanan (The Journal of Nutrition and Food Research)
Yenita Yenita
Fakultas Psikologi Universitas Tarumanagara
Agriculture, Biological Sciences & Forestry Humanities Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Health Professions Medicine & Pharmacology Nursing Public Health Social Sciences

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The Role of Purchasing Decisions in Mediating the Influence of Personal Selling, Price and Product Quality on Customer Satisfaction Using MICE Services C. Catur Widayati; Fadhila Dhia Malihah; Purnamawati Hellen Widjaja; Yenita Yenita
Dinasti International Journal of Digital Business Management Vol. 4 No. 5 (2023): Dinasti International Journal of Digital Business Management (August - Septembe
Publisher : Dinasti Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31933/dijdbm.v4i5.2006

Abstract

This study aims to analyze the effect of Personal Selling Services, Price, and Product Quality on customer satisfaction using MICE services. The object of this research is all customers of PT ABC. The population in this study is PT ABC customers in Jabodetabek, and the respondents' plan will be determined by the number of samples based on the Hair formula. Sampling will be carried out by purposive sampling method, which is a sample selected based on its characteristics. The analysis technique uses Smart PLS (Partial Least Square) 3.0 analysis. Quantitative analysis methods with SEM analysis tools and Smart PLS 3.3 tools. The results of this study show that Personal Selling has a positive and significant effect on Purchasing Decisions, but price shows a significant negative effect on Purchasing Decisions , besides that Product Quality shows a positive and significant effect on Purchasing Decisions. Therefore, considering the existing market share, companies should improve purchasing decisions by paying attention to service quality and product quality through the application of attractive prices. The Technology Readiness Level of this study is Level 3. Analytic and experimental critical functions and/or proofs of concept characteristics. Active research and development begins, this includes analytical studies and empirical studies to physically validate the analytical predictions of separate elements of the technology.
ATYPICAL MICROGLANDULAR ADENOSIS MIMICKING INVASIVE TUBULAR CARCINOMA, A RARE CHALLENGING DIAGNOSIS Hera Novianti; Fitri Nur Handriyani; Aswiyanti Asri; Yenita Yenita; Noza Hilbertina; Pamelia Mayorita; Yessy Setiawati; Zulda Musyarifah; Meta Zulyati Oktora; Maisyah Nelzima
Nusantara Hasana Journal Vol. 4 No. 7 (2024): Nusantara Hasana Journal, December 2024
Publisher : Yayasan Nusantara Hasana Berdikari

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59003/nhj.v4i7.1297

Abstract

Background: Microglandular adenosis (MGA) is a rare breast lesion that poses diagnostic challenges due to its resemblance to invasive carcinoma, particularly invasive tubular carcinoma (ITC). Atypical MGA is of clinical concern because of its potential for malignant transformation. Accurate diagnosis relies on histopathological examination and immunohistochemical (IHC) analysis. Case Presentation: A 34-year-old woman presented with a painless lump in her left breast. Intraoperative frozen section analysis revealed small glandular structures with histological features mimicking ITC. Definitive diagnosis required further evaluation. Immunohistochemical analysis demonstrated S100 positivity, consistent with glandular differentiation, and negative p63 staining, indicating the absence of a myoepithelial layer. These findings, in the absence of definitive stromal invasion, supported a diagnosis of atypical MGA. Complete surgical excision was performed to ensure negative margins and exclude associated malignancy. Discussion: This case highlights the diagnostic complexity of atypical MGA, particularly in young patients. Frozen section analysis alone often fails to distinguish MGA from invasive carcinoma due to overlapping histological features. IHC markers, such as S100 and p63, are critical for differentiation. S100 positivity confirms glandular origin, while p63 negativity indicates the lack of a myoepithelial layer, distinguishing MGA from benign proliferative lesions. Accurate diagnosis is essential to avoid overtreatment, such as unnecessary chemotherapy or radical surgery, while ensuring appropriate management to mitigate malignant potential. Conclusion: This report underscores the importance of combining frozen section and IHC findings for rare breast lesions like atypical MGA. Increased awareness and careful evaluation are essential to achieve timely and precise diagnosis, enabling optimal surgical management and long-term outcomes.
KESTABILAN IODIUM DALAM GARAM PADA BERBAGAI TIPE DAN RESEP MASAKAN Ance Murdiana Dahro; Sukati Saidin; Tati Hartati; Lestari K. Wiludjeng; Yenita Yenita; St. Rosmalina; Gunawan Gunawan; Yulia Fitria
Penelitian Gizi dan Makanan (The Journal of Nutrition and Food Research) JILID 19 (1996)
Publisher : Persagi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22435/pgm.v0i0.2308.

Abstract

Dalam jangka panjang fortifikasi garam dianggap cara yang paling tepat guna dan ekonomis untuk menanggulangi masalah kekurangan iodium. Dalam kaitan tersebut perlu diketahui kestabilan iodium dalam garam yang ditambahkan kedalam masakan dari berbagai tipe dan resep di tingkat lapangan. Sampel berupa masakan yang berasal dari 6 kota di 6 provinsi di Indonesia, banyak dikonsumsi dan dijual di tempat yang banyak dikunjungi orang. Penentuan sampel masakan dilakukan setelah pengujian garam yang digunakan dengan menggunakan pereaksi Iodinatest buatan Indofarma. Bila setelah penambahan pereaksi pada garam timbul warna ungu menandakan bahwa garam tersebut mengandung iodium, masakan ituu kemudian ditetapkan sebagai sampel. Jumlah garam yang ditambahkan diketahui dari wawancara dengan penjual makanan tersebut. Jumlah iodium dalam garam yang ditambahkan kedalam masakan diketahui setelah dilakukan analisis garam di laboratorium. Dari iodium yang tersisa dalam makanan dapat dihitung jumlah iodium yang hilang. Dibuat pula beberapa masakan serupa dengan menggunakan resep asli di laboratorium (simulasi). Pelepasan iodium dari makanan dilakukan melalui dua tahap yaitu digestasi kering lalu dilanjutkan dengan digestasi cara basah. Penetapan iodium dilakukan dengan reaksi "Sandell Kolthoff'. Hasil penelitian menunjukkan bahwa jumlah iodium yang tersisa pada umumnya amat rendab (dibawah 50 ug/100 gram masakan). Tiap jenis masakan bervariasi dalam keasaman, jenis dan jumlah bumbu yang ditambahkan. Iodium yang rusak/hilang dari masakan tipe asam yang dimasak atau tidak dimasak (contoh kuah empek-empek atau asinan) sekitar 60-85%, dari masakan bersantan tapi dimasak tidak lama (contoh soto santan) sekitar 40-50%, dari masakan bersantan dikeringkan (contoh rendang) sekitar 60-70%, dari masakan yang digoreng (contoh sambal hijau) sekitar 45-60%, dari masakan yang diolah tidak lama (contoh sayur tettu, rujak cingur) sekitar 40-50%, sedangkan dari masakan yang dimasak lebih dari 10 jam (contoh gudeg) sekitar 60-68%. Rata-rata iodium yang hilang dari beberapa masakan yang dibuat di laboratorium (simulasi) yaitu rendang, sambal cabe hijau, kuah empek-empek, gudeg, sayur asam dan asinan masing-masing adalah 75%, 62%, 68%, 70%, 61%, dan 80%.
Co-Authors Ance Murdiana Dahro Aswiyanti Asri C. Catur Widayati Fadhila Dhia Malihah Fitri Nur Handriyani Gunawan Gunawan Hera Novianti Lestari K. Wiludjeng Maisyah Nelzima Meta Zulyati Oktora Noza Hilbertina Pamelia Mayorita Purnamawati Hellen Widjaja St. Rosmalina Sukati Saidin Tati Hartati Yessy Setiawati Yulia Fitria Zulda Musyarifah