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All Journal JURNAL PENDIDIKAN TAMBUSAI Journal on Education Jurnal Pendidikan dan Konseling Cerdika: Jurnal Ilmiah Indonesia Innovative: Journal Of Social Science Research
Wahyu Ratnasari
Akademi Kuliner Monas Pasifik Surabaya
Humanities Computer Science & IT Economics, Econometrics & Finance Education Health Professions Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Mathematics Public Health Social Sciences Other

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Journal : Journal on Education

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Perencanaan Bisnis Cokorasa Bakery di Tarakan Wahyu Ratnasari; Yudhistira Yudisthira
Journal on Education Vol 5 No 1 (2022): Journal on Education: Volume 5 Nomor 1 Tahun 2022
Publisher : Departement of Mathematics Education

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Abstract

The business plan wantto introduce people to the culinary word with a variety of traditional and modern foods and beverages packed with quality flavors that can be accepted by all walks of life at affordable prices. In running this business using several analyzes includings PEST analysis, %F analysis, Value Chain analysis, 3C analysis, SWOT analysis, and 4P analysis. This analysis is an important aspect in building a business. Break Event point in the Cokorasa Bakery business to get big profit with a large amount of capital. Cokorasa Bakery is located in Tarakan and has a strategic location because Tarakan is a student city in North Kalimantan and business opportunities can be more advanced with lifestyle changes that are increasingly developing in increasingly modern times, and this business plan can open job opportunities for the community and can be a tourist attraction creative economy. As a tool for promoting this business by using social media and colaboration between government and educational institutions as well as SMEs to introduce various kinds of culinary products.
Penggunaan Limbah Kulit Melon Sebagai Pengganti Tepung Terigu Pada Pembuatan American Cookies Wahyu Ratnasari; Atthaya Nadine Aurelia
Journal on Education Vol 5 No 3 (2023): Journal on Education: Volume 5 Nomor 3 Tahun 2023
Publisher : Departement of Mathematics Education

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Abstract

Melon skin is a waste that can be used as food. One of the food products that can use melon peels is cookies. In this study, melon peels were made into flour and used as a substitute for wheat flour in making American cookies. American cookies that have been made in an organoleptic test to the panelists. From the results of the organoleptic test, it can be concluded that the finished product texture of the american cookies is crunchy, the aroma is less savory, the taste is less sweet and the color is blackish. From the results above, several ways are needed so that the aroma, taste and color of the American cookies remain true to the original.
Pengaruh Variasi Menu Terhadap Keputusan Mahasiswa Dalam Pembelian Makanan Dan Minuman Online Di Aplikasi Grabfood Wahyu Ratnasari; Dinar Rosiana Febrianti
Journal on Education Vol 6 No 4 (2024): Journal on Education: Volume 6 Nomor 4 Mei-Agustus 2024
Publisher : Departement of Mathematics Education

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/joe.v6i4.6256

Abstract

This study aims to explore the influence of food and beverage menu variety on students' purchasing decisions when using the GrabFood application. Menu variety is considered a crucial factor that may affect consumers' preferences and purchasing decisions in the context of online food and beverage purchases. The research method employs simple linear regression to analyze data collected from 69 student samples who are GrabFood application users, selected from the population of students using the application at a university campus. The results of data analysis indicate a positive and significant influence of food and beverage menu variety on students' purchasing decisions in the GrabFood application, highlighting the importance for service providers like GrabFood to expand menu variety to enhance consumer satisfaction and loyalty, as well as to strengthen the company's position in the online food delivery industry. Therefore, recommendations are provided to continuously improve menu variety in the application, and to further understand consumer preferences and needs to enhance purchasing decisions and strengthen the company's market position.
Co-Authors Amelia Christina Setiadi Atthaya Nadine Aurelia Dinar Rosiana Febrianti Elang Dendy Primansyah Mochammad Daffa Rizal Mahendra Yudhistira Yudisthira