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All Journal Proceeding International Conference on Information Technology and Business Jurnal Agroindustri Berkelanjutan
Tri Okta Viani
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Biochemistry, Genetics & Molecular Biology Chemistry Computer Science & IT Economics, Econometrics & Finance Education Engineering Environmental Science Industrial & Manufacturing Engineering

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Effect of Profitability, Size And Debt Policy To Company Value (Study on Business-27 Company Listed On BEI) Ary Meizari; Tri Okta Viani
Prosiding International conference on Information Technology and Business (ICITB) 2017: INTERNATIONAL CONFERENCE ON INFORMATION TECHNOLOGY AND BUSINESS (ICITB) 3
Publisher : Proceeding International Conference on Information Technology and Business

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Abstract

Firm Value is influenced by the financial performance of a company. Financial performance is reflected by stock prices and shown in a good performance as well as how the company uses its assets to get maximum profit. The purpose of this study wasto determine the impact of profitability, size, and debt policy to firm value on companies in business27 index at the Indonesia Stock Exchange. The analysis of the data used in this research was multiple linear regression. The result showed that the profitability had significant effect on value of firm. The size had significant effect on firm value. The debt policy had significant effect on firm value. The F test results showed that Profitability, Size and Debt Policy had significant effect on firm value at the companies in business27 index atthe Indonesia Stock Exchange. Keywords: Profitability, Size, Debt Policy, andCorporate Value.
FORMULASI TEPUNG DAUN KELOR (Moringa oleifera L.) DAN TEPUNG TERIGU TERHADAP MUTU SENSORI, FISIK, DAN KIMIA CUPCAKE Tri Okta Viani; Samsul Rizal; Siti Nurdjanah; Otik Nawansih
Jurnal Agroindustri Berkelanjutan Vol 2, No 1 (2023): JURNAL AGROINDUSTRI BERKELANJUTAN
Publisher : Jurusan Teknologi Hasil Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jab.v2i1.7191

Abstract

Cupcake daun kelor pada penelitian ini adalah cupcake yang berbahan baku tepung terigu dengan penambahan tepung daun kelor.  Tujuan penelitian adalah untuk mengetahui pengaruh formulasi tepung daun kelor dan tepung terigu terhadap mutu sensori, fisik, dan kimia cupcake mendekati SNI 01-4309-1996 tentang standar mutu kue basah.  Metode yang digunakan adalah Rancangan Acak Kelompok Lengkap (RAKL) dengan 4 ulangan menggunakan faktor tunggal yang terdiri dari 6 taraf formulasi tepung daun kelor dan tepung terigu yaitu P0 (0%:100%), P1 (5%:90%), P2 (10%:90%), P3 (15%:75%), P4 (20%:80%), dan P5 (25% :75%).  Data yang diperoleh dianalisis secara statistik dengan menggunakan uji Barlett dan Tukey dilanjutkan dengan uji ANOVA dan uji BNT pada taraf 5%.  Hasil penelitian menunjukan bahwa formulasi tepung daun kelor dan tepung terigu terbaik ditemukan pada perlakuan P1 (5%:95%) yang menghasilkan cupcake dengan kadar air sebesar 23,50%, kadar lemak sebesar 16,93%, kadar protein sebesar 16,35%, kadar karbohidrat sebesar 27,37%, kadar abu sebesar 1,35%, kadar serat kasar sebesar 5,40%, warna agak hijau, tekstur lembut, aroma tidak langu khas kelor, aftertaste yang tidak pahit, dan penerimaan keseluruhan yang disukai oleh panelis
Co-Authors Ary Meizari Ida Ayu Putu Sri Widnyani Otik Nawansih Siti Nurdjanah