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All Journal Journal of Innovation Research and Knowledge Jurnal Manajemen Kuliner Jurnal Menata Jurnal Keker Wisata: Kegiatan Pengabdian Kepada Masyarakat
Miratia Afriani
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Humanities Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Environmental Science Health Professions Industrial & Manufacturing Engineering Law, Crime, Criminology & Criminal Justice Library & Information Science Public Health Social Sciences Veterinary

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PENGARUH CUSTOMER RATING PADA MINUMAN KOPI TERHADAP KEPUTUSAN PEMBELIAN DI KOTA BATAM Rosie Oktavia Puspita Rini; Tirta Mulyadi; Miratia Afriani; Mohammad Thandzir
JURNAL MENATA Vol. 1 No. 1 (2022): MEI
Publisher : Puslitabmas Batam Tourism Polytecnic

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (428.353 KB)

Abstract

This study aims to determine how much influence the customer rating has on the decision to purchase coffee drinks in Batam City. Where more and more business people are facilitated by online applications to further increase sales. The independent variable is customer rating and the dependent variable is purchasing decisions. The research method used is quantitative method with the type of research used is descriptive verification, with a sample of 110 respondents. The sampling technique used in this research is non-probability sampling, with purposive sampling as a derivative. The data analysis method used in this research is descriptive analysis method, and simple linear regression analysis. Data processing is done using SPSS software. Through the R test, the customer rating has a strong influence on purchasing decisions. The influence of customer rating on purchasing decisions is 22.6% and the remaining 77.4% is influenced by other factors not examined. Each increase of one customer rating scale will increase the purchase decision by 0.476. Partially seen from the t test, there is an influence of customer rating on the decision to purchase coffee drinks in Batam City.
Bimbingan Pengembangan Teknis Program Pembelajaran Praktikum SMK Di SMK Adimulia Batam Rosie Oktavia Puspita Rini; tirta Mulyadi; Agung Arif Gunawan; Miratia Afriani; Wahyudi Ilham
JURNAL KEKER WISATA Vol. 1 No. 2 (2023): JULI 2023
Publisher : PUSLITABMAS-Politeknik Pariwisata Batamc

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59193/jkw.v1i2.168

Abstract

This article includes research findings exploring how vocational education institutions should play their best role in preparing graduates for the world of work. The aim of this study is to provide an element for vocational education to meet the growing demand. This research uses the literature review method by deepening the literature and previous research results. The research aims to answer two questions, namely what is the current status of vocational training and what needs to be done to improve the quality of vocational training, especially in the face of advances in science and technology in the era of the industrial revolution 4.0. . The conclusion of this study is that there are still things that can be improved such as increasing the capacity of professional teachers, increasing synergy and pentahelix collaboration, revitalizing professional education with more experts. educational machinery, rebranding through direct research to industry and comparative in more advanced educational institutions both at home and abroad, while adding personality to students. Therefore, it is hoped that vocational education can participate in real efforts to implement government programs aimed at advancing Indonesia by preparing superior human resources.
Bimbingan Pengembangan Teknis Program Pembelajaran Praktikum SMK Di SMK Adimulia Batam Rosie Oktavia Puspita Rini; tirta Mulyadi; Agung Arif Gunawan; Miratia Afriani; Wahyudi Ilham
JURNAL KEKER WISATA Vol. 1 No. 2 (2023): JULI 2023
Publisher : PUSLITABMAS-Politeknik Pariwisata Batamc

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59193/jkw.v1i2.168

Abstract

This article includes research findings exploring how vocational education institutions should play their best role in preparing graduates for the world of work. The aim of this study is to provide an element for vocational education to meet the growing demand. This research uses the literature review method by deepening the literature and previous research results. The research aims to answer two questions, namely what is the current status of vocational training and what needs to be done to improve the quality of vocational training, especially in the face of advances in science and technology in the era of the industrial revolution 4.0. . The conclusion of this study is that there are still things that can be improved such as increasing the capacity of professional teachers, increasing synergy and pentahelix collaboration, revitalizing professional education with more experts. educational machinery, rebranding through direct research to industry and comparative in more advanced educational institutions both at home and abroad, while adding personality to students. Therefore, it is hoped that vocational education can participate in real efforts to implement government programs aimed at advancing Indonesia by preparing superior human resources.
PENGARUH CUSTOMER RATING PADA MINUMAN KOPI TERHADAP KEPUTUSAN PEMBELIAN DI KOTA BATAM Rosie Oktavia Puspita Rini; Tirta Mulyadi; Miratia Afriani; Mohammad Thandzir
JURNAL MENATA Vol. 1 No. 1 (2022): MEI
Publisher : Puslitabmas Batam Tourism Polytecnic

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

This study aims to determine how much influence the customer rating has on the decision to purchase coffee drinks in Batam City. Where more and more business people are facilitated by online applications to further increase sales. The independent variable is customer rating and the dependent variable is purchasing decisions. The research method used is quantitative method with the type of research used is descriptive verification, with a sample of 110 respondents. The sampling technique used in this research is non-probability sampling, with purposive sampling as a derivative. The data analysis method used in this research is descriptive analysis method, and simple linear regression analysis. Data processing is done using SPSS software. Through the R test, the customer rating has a strong influence on purchasing decisions. The influence of customer rating on purchasing decisions is 22.6% and the remaining 77.4% is influenced by other factors not examined. Each increase of one customer rating scale will increase the purchase decision by 0.476. Partially seen from the t test, there is an influence of customer rating on the decision to purchase coffee drinks in Batam City.
SUBSTITUSI TEPUNG KETAN HITAM SEBAGAI PENGGANTI TEPUNG TERIGU PADA PEMBUATAN DIET COOKIES Williana Ariani; miratia afriani
JURNAL MANAJEMEN KULINER Vol. 3 No. 1 (2024): FEBRUARI 2024
Publisher : PUSLITABMAS - BATAM TOURISM POLYTECNIC

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59193/jmn.v3i1.232

Abstract

Black glutinous rice flour is a staple ingredient for making Indonesian pastries which is widely used by the Indonesian people. The potential of black glutinous rice flour is its very high fiber content which is beneficial in preventing the risk of various types of diseases such as heart disease, diabetes, and helps facilitate digestion. In this study, researchers used black glutinous rice flour as a substitute for wheat flour. With the use of black glutinous rice flour, it can show the potential value of natural resources and healthier options as a substitute for wheat flour. The purpose of this study was to determine the difference and quality of the level of liking of diet cookies products through organoleptic tests according to predetermined sensory properties. The method used in this research is an experimental method with steps in the form of hedonic quality test and hedonic test. Sensory attributes that are referenced by panelists include color, aroma, taste, texture. Based on data processing and the results of hedonic and hedonic quality tests conducted by 8 trained panelists and 18 moderately trained panelists, it was found that diet cookies products with 40 and 60 black glutinous rice flour were liked both in terms of color, aroma, taste, and texture.
PENGARUH MEDIA SOSIAL (INSTAGRAM) TERHADAP MINAT BELI KONSUMEN (STUDI KASUS HEYYO BANANA) Dalilah Dwi Putri; Miratia Afriani
Journal of Innovation Research and Knowledge Vol. 4 No. 5: Oktober 2024
Publisher : Bajang Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53625/jirk.v4i5.8718

Abstract

Media sosial adalah platform yang memungkinkan pengguna untuk beraktivitas, berbagi, berkolaborasi, dan menciptakan konten di dunia virtual. Instagram merupakan aplikasi media sosial yang biasa digunakan untuk mengunggah dan berbagi foto serta video, dan banyak pengguna yang memanfaatkan Instagram untuk berbisnis, mengiklankan produk atau jasa mereka (Setiana & Soebiagdo, 2022). Minat beli merupakan tindakan individu atau kelompok dalam memperoleh dan menilai produk yang dimulai dari pengambilan keputusan saat pembelian (Okiama, 2021). Penelitian ini bertujuan untuk mengetahui pengaruh media sosial Instagram terhadap minat beli konsumen (studi kasus Heyyo Banana). Survei dilakukan terhadap 100 responden yang pernah membeli produk ini yang dihitung menggunakan rumus Slovin dengan margin error 10% dan jumlah populasi 1729. Data dianalisis menggunakan Uji Validitas, Uji Reliabilitas Cronbach Alpha, dan analisis regresi linier sederhana melalui SPSS. Hasil penelitian menunjukkan bahwa media sosial berpengaruh signifikan terhadap minat beli konsumen, terbukti dari uji t dengan nilai t hitung (16,307) yang lebih besar dari t tabel (0,1966). Terbukti juga pada regresi linier sederhana menunjukkan terdapat hubungan antara Media sosial Instagram (X) terhadap minat beli konsumen (Y), yaitu dengan adanya persamaan Y = 0,047 + 1,006 X
SUBSTITUSI ONCOM DALAM PEMBUATAN OTAK-OTAK SEBAGAI VARIASI RASA Bayu Ramadhan; Miratia Afriani
Journal of Innovation Research and Knowledge Vol. 5 No. 7 (2025): Desember 2025
Publisher : Bajang Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Kuliner tradisional perlu dilestarikan agar dapat bersaing dengan produk modern. Otak-otak ikan sebagai makanan lokal Indonesia menghadapi tantangan minimalnya inovasi variasi rasa yang menurunkan daya saing terhadap kuliner modern. Oncom sebagai produk fermentasi lokal yang kaya nutrisi dan mudah dipadukan dengan berbagai olahan makanan berpotensi menjadi bahan substitusi untuk menciptakan variasi rasa baru. Penelitian ini bertujuan menganalisis pengaruh substitusi oncom terhadap karakteristik organoleptik otak-otak ikan dan menentukan formulasi optimal. Metode penelitian menggunakan pendekatan eksperimen kuantitatif dengan menguji tiga formulasi substitusi oncom 40%, 60%, dan 80% dari total adonan. Data dianalisis menggunakan uji Friedman untuk memunculkan mutual hedonik dan tingkat kesukaan terhadap atribut warna, aroma, rasa, dan tekstur. Hasil penelitian menunjukkan substitusi oncom memberikan pengaruh yang signifikan (p<0,05) terhadap seluruh atribut organoleptik. Sampel 60% oncom memperoleh Mean Rank tertinggi dengan karakteristik warna cokelat keemasan merata, aroma khas harmonis, rasa sangat gurih, dan tekstur optimal. Substitusi oncom 60% merupakan formulasi terbaik yang menghasilkan mutu hedonik optimal dan tingkat penerimaan tertinggi, sehingga direkomendasikan sebagai produk inovasi otak-otak ikan yang kompetitif dan mendukung pelestarian kuliner tradisional Indonesia.
Co-Authors Bayu Ramadhan Dalilah Dwi Putri Mohammad Thandzir Mohammad Thandzir Rosie Oktavia Puspita Rini Rosie Oktavia Puspita Rini Syamsul Arifin Tirta Mulyadi Tirta Mulyadi Tirta Mulyadi Wahyudi Ilham Wibowo, Agung Edy Williana Ariani