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R. Nana Kusdiana, R. Nana
Bina Nusantara University
Economics, Econometrics & Finance

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Usaha Pemasaran Produsen Tempe Kusdiana, R. Nana; Septyoari Putranto, Trias
Binus Business Review Vol 4, No 1 (2013): Binus Business Review
Publisher : Bina Nusantara University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21512/bbr.v4i1.1041

Abstract

Tempe is a food made from the fermentation of soybeans or some other materials using somekind of fungus Rhizopus, such as Rhizopus oligosporus, Rh. oryzae, Rh. stolonifer or also known as bread mold, or Rh. arrhizus. Fermentation preparations are commonly known as "yeast tempe". Tempe has been known since ancient times, particularly in Java as supplement staple food which is high protein and low cholesterol. Tempe and tofu selling price is still low compared to other protein food sources, such as fish and chicken. According to market research, the majority of tempe and tofu products is still the lower class’ consumption, since the quality and processing methods are traditional distribution, including in sanitation and hygiene. It is necessary to stimulate and generate interest in the bank to develop relationship with the Indonesian Tofu Tempe Producers Cooperative (KOPTI) and its members to tempe producers can increase production and performance. Tempe and Tofu Development Centers Manufacturers through Integrated Partnership Program by KOPTI as a company with a core group of tempe and tofu manufacturers, which are members of the KOPTI, is the modernization of tempe and tofu small business activity to be an independent food business industry.
Mengukur Tingkat Kepuasan Pelanggan terhadap Pelayanan Biro Perjalanan Tamarind Wisata (Performance Importance Method) Septyoari Putranto, Trias; Nana Kusdiana, Raden
Binus Business Review Vol 4, No 1 (2013): Binus Business Review
Publisher : Bina Nusantara University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21512/bbr.v4i1.1038

Abstract

Research aims to measure the quality of service, and to measure customer satisfaction with the service Travel Bureau (BPW). It can thus be identified variable service according to the needs and expectations of customers as well as the variables that need improvement. Samples taken in this research were customers coming to the BPW office, with a sample size of 110 customers by random sampling of 50 customers. Method of analysis used was Importance-Performance Analysis. 
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 Dianka Wahyuningtias, Dianka Trias Septyoari Putranto, Trias Trias Septyoari Putranto, Trias Septyoari