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All Journal Binus Business Review Jurnal Industri Pariwisata
Dianka Wahyuningtias, Dianka
Universitas Bina Nusantara
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Journal : binus business review

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Perencanaan Strategik Usaha Kecil Menengah Jenis Usaha Kue dan Roti Wahyuningtias, Dianka
Binus Business Review Vol 2, No 1 (2011): Binus Business Review
Publisher : Bina Nusantara University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21512/bbr.v2i1.1163

Abstract

Strategy is needed to sustainable business the year to come. This study is a descriptive case study using primary and secondary data which was collected from interviews, observations and literatures. Through a development strategy will be found various strategy which could be applicable by a company. The purpose of this research is to identify and evaluate the internal and external strategically factors of the company in UKM and to formulate several strategy alternatives applicable in developing UKM business develop program. Based on the TOWS matrix analysis, six alternatives strategies were produced, which includes having the own bakery shop, expanding partnership with bakeries in the jabodetabek area, implementing a differentiation products, increasing marketing activities, purposing bank loan, and investing on right equipment. After defining the conclusion, it is expected that UKM business, especially food industry, could use them to develop their business.
The Application of Dragon Fruit Peels as a Dye in Red Velvet Cake Wahyuningtias, Dianka
Binus Business Review Vol 6, No 3 (2015): Binus Business Review
Publisher : Bina Nusantara University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21512/bbr.v6i3.947

Abstract

Red Dragon fruit peel that has a high antioxidant content is very useful and suitable processed into natural coloring in household industry are easily processed. One product to apply it is the Red Velvet Cake. Red Velvet Cake is basically uses natural coloring from the bits fruit and instant food coloring. This discussion will create a research that is attempting to replace the instant food coloring and natural food coloring from the bit that is commonly used in Red Velvet Cake by making use of the Dragon fruit that is considered to be food wastes. This research aims to provide a new alternative natural food coloring in the Red Velvet Cake. Experimental research is used by doing experiments and planned and systematic testing to Red Velvet Cake, and by collecting primary data and secondary data as well. All data is presented in a descriptive with SPSS. From the results of mean average can be inferred that the Red Velvet Cake using natural food coloring from Red Dragon fruit is acceptable to the community.
Uji Organoleptik Hasil Jadi Kue Menggunakan Bahan Non Instant dan Instant Wahyuningtias, Dianka
Binus Business Review Vol 1, No 1 (2010): Binus Business Review
Publisher : Bina Nusantara University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21512/bbr.v1i1.1060

Abstract

The process of making a cake in the modern era, demanding speed because of the time more valuable and more widely distribution coverage, which means greater production capacity. Then the process is made as efficient as possible. Busyness is high enough to make parents and family also eventually follow the diet and no hassle instant preparation. Now was enough just to buy one box of instant cake mix that is usually already included in the package, plus live eggs, and butter cake be desired. The process is also very clear instructions printed on the packaging of instant flour. From the results of analysis of Material Differences between Normal and Instant Ingredients (Paired Samples Correlations) then we can see the differences, views of significant value. If sig is smaller than 0:05, the materials A and B materials are different, but if the sig is greater than 0:05, the materials A and B, have same material. From the above table can be viewed texture and flavor of the cake A and B are different, while for the smell, taste, and colors have in common. So it can be concluded that between the two cakes A and B are same. 
Uji Kesukaan Hasil Jadi Kue Brownies Menggunakan Tepung Terigu dan Tepung Gandum Utuh Wahyuningtias, Dianka; Putranto, Trias Septyoari; Kusdiana, Raden Nana
Binus Business Review Vol 5, No 1 (2014): Binus Business Review
Publisher : Bina Nusantara University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21512/bbr.v5i1.1196

Abstract

The purpose of this research is to discover the degree of preferences in flavor, aroma, color, shape, and texture in the Brownies using 100% whole grain flour and to discover the public acceptability to the Brownies using 100% whole wheat flour. The research is using Experimental Research. The research is using a descriptive statistical analysis method that is used to analyze data in ways that describe or depict the data that has been collected. The results showed that the average yield of the Brownies using 100% whole grain flour is higher than Brownies with wheat flour. On the basis of these results, it can be concluded that people prefer like Brownies using whole grain flour instead of Brownies using wheat flour.
Co-Authors Chung, Daniel R. Nana Kusdiana, R. Nana Trias Septyoari Putranto, Trias Septyoari