Article Per Year (5 Year)
p-Index From 2021 - 2026
0.888
P-Index
This Author published in this journals
All Journal MIX : Jurnal Ilmiah Manajemen SEEIJ (Social Economics and Ecology International Journal) Canrea Journal: Food Technology, Nutritions, and Culinary Journal Jurnal Manajemen dan Pemasaran Jasa MABUSS: Journal of Management, Business and Social Sciences
Arif Zulkarnain
Universitas Bina Nusantara
Agriculture, Biological Sciences & Forestry Humanities Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Social Sciences Other

Published : 5 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 5 Documents
Search

 1 
How to Make Shredded for Family Consumption and Opportunities to Increase Family Income for Mothers Rt 06 Rw 09 at Palmerah Zulkarnain Arif; Maryani Maryani; Sarim Sarim
Social Economics and Ecology International Journal (SEEIJ) Vol. 5 No. 1 (2021): March
Publisher : Bina Nusantara University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21512/seeij.v5i1.7372

Abstract

Fish is one of the food sources of animal protein (fish) which is widely liked and consumed by the public. This is aside from being relatively inexpensive and easy to obtain, as well as a high nutritional value that can maintain stability and health and can also improve brain intelligence in children. Shredded is one of the traditional processed food products that have long been known by the community. In general, shredded meat is made from beef and other animal meat. Shredded fish contains high enough nutritional components that are needed by our body. To build a culture that is cultured, spiritual, intellectual and intelligent, Palmerah Sub-district, West Jakarta has created thematic villages in six villages in its area. Palmerah Sub-district is a sub-district with a dense population. To support the smart village launched by Mr. Firman as the Head of Palmerah District. Where is a clean and healthy lifestyle and makes the village smart, by inviting families, especially children, to eat fish. One of the processing is by processing fish into shredded fish. Housewives and young people who have not worked are expected to make business opportunities to increase income and can also be consumed by families themselves. Training from the initial stage to completion requires eight months divided into several stages starting from needs analysis, introduction of fish and equipment and the manufacturing process, as well as packaging and the final stage is that the product can be sold through markets, stalls or through online media.
PENGARUH EVENT SERVICE QUALITY, EVENT COST DAN EVENT CONVIENIENCE TERHADAP EVENT VENUE SATISFACTION DI JAKARTA CONVENTION CENTRE Arif Zulkarnain
Jurnal Manajemen dan Pemasaran Jasa Vol. 7 No. 2 (2014): September
Publisher : Lembaga Penerbit Fakultas Ekonomi dan Bisnis

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (284.353 KB) | DOI: 10.25105/jmpj.v7i2.805

Abstract

The purpose of this research was to show how value equity and its subdimentiosnof service quality, cost, and convenience drive customer satisfaction among visitors whoare attending events attending events at Jakarta Convention Centre.The design of this research applies a survey to interview the customers for testingthe hypothesis. Meanwhile the required data consist of four variables are event servicequality, event cost and event convenience as dependent variable and event venuesatisfaction as independent variable. The aggregate numbers of customer being respondentof the study are 117 customer.Data analysis used in this research was consists of Structural Equation Modellingby AMOS 6.0 as software. The result of this research concludes that perceived service fromthe visitor of Jakarta Convention Centre should be considered by the management becausein fact most of respondents show the low level of satisfaction from point service quality tounderstand the expected service to achieve event satisfaction.Keywords : event service quality, event cost, event convenience and event venue satisfaction
RISK-BASED AUDIT IMPLEMENTATION AND PROFESSIONAL SKEPTICISM ON FRAUD DETECTION FOR LOCAL GOVERNMENT FINANCIAL REPORTS Deasy Aseanty; Arif Zulkarnain
Journal of Management, Business and Social Sciences Vol. 1 No. 1 (2023): January
Publisher : Program Studi Magister Manajemen

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

Abstract

This analysis aims to investigate the effect of Risk-Based Audit Implementation and Professional Skepticism on Fraud Detection. The object of this research is 40 out of 88 examiners at the Audit Board of Republic Indonesia (BPK) Representative of Lampung Province who have been certified as examiners. The sample used in this study was a purposive sampling method, namely data collection from predetermined respondents. The research approach utilized in this research is a quantitative approach using multiple linear regression analysis with IBM SPSS Version 28.0 software as the analysis tool. The findings revealed that the Risk-Based Audit Implementation variable had a substantial positive effect on the Fraud Detection variable, Professional Skepticism had a significant positive effect on Fraud Detection, Risk-Based Audit Implementation, and Professional Skepticism had a significant positive effect simultaneously on Fraud Detection.
Effect of different feed on nutritional content of black soldier fly (Hermetia illucens): A systematic review and meta-analysis Lo, Diana; Loho, Luna; Afandi, Frendy Ahmad; Romulo, Andreas; Tedjakusuma, Felicia; Somma, Tammara; Kaburuan, Emil Robert; Zulkarnain, Arif; Khatri-Chhetri, Rupak
jurnal1 VOLUME 7 ISSUE 1, JUNE 2024
Publisher : Hasanuddin University Food Science and Technology Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/canrea.v7i1.1153

Abstract

Black Soldier Fly (Hermetia illucens) or BSF is commonly used in food industry as a meat substitute to reduce food waste and environmental pollution. It could grow effectively using organic material such as manure and food waste. In this study, a comparison of the nutritional content of BSF fed with manure and food waste will be determined by conducting a systematic review and meta-analysis. The information about protein, fat, carbohydrate, ash, and calcium content of manure or food waste fed BSF from various scientific database sources was analyzed and discussed. There were 720 literatures selected to be included in the meta-analysis dataset, with the main selection criteria: original research articles published in the last ten years with nutritional data on manure and food waste fed BSF. From the literature screening process, 8 articles were obtained and included in the meta-analysis. Based on meta-analysis, it was found that the food waste fed BSF group has approximately 16% higher protein content, 33% higher fat content, but 59% lower ash content if compared to manure fed BSF group. However, the use of food waste as BSF feed did not give a significant effect on BSF carbohydrate and calcium content when compared to manure fed BSF.
Technologically Influential Hospitality: Recognizing the Drivers of Smart Hotel Visitation Zulkarnain, Arif; Anita, Tiurida Lily; Wiyana, Tri; Ridzuan, Abdul Rauf
MIX: JURNAL ILMIAH MANAJEMEN Vol 15, No 3 (2025): MIX : Jurnal Ilmiah Manajemen
Publisher : Universitas Mercu Buana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22441/jurnal_mix.2025.v15i3.015

Abstract

Objectives: Following the concept of smart hotels, this study aims to analyze the relationship between technology readiness, amenities, perceived usefulness (PU), perceived ease of use (PEOU), and visiting intentions. In addition, this study seeks to identify specific elements of technology amenities that significantly influence guests' intention to visit. Thus, this study is expected to fill a gap in the literature and propose a more comprehensive conceptual framework for understanding guest behavior in the context of smart hotels.Methodology: This study used quantitative research methods with the unit of analysis being visitors to five-star hotels in Jakarta. Purposive sampling was used to select participants who met the research criteria, resulting in a total of 290 respondents. Data collection was conducted using an online questionnaire distributed through social media. Data analysis techniques used in this study included Partial Least Squares - Structural Equation Modeling (PLS-SEM) to test the relationship between variables.Finding: The results indicate that technology amenities significantly affect PEOU, PU, and visiting intention. Meanwhile, technology readiness affects PEOU and PU but does not directly influence visiting intention. PU and PEOU mediate the influence of TR and TA on visiting intention, indicating that perceptions of ease and usefulness are the main mechanisms that bridge the relationship between technological factors and consumer behavior.Conclusion: This study concludes that technology amenities have a significant effect on PEOU, PU, and visit intention. Meanwhile, technologyl readiness affects PEOU and PU but does not directly affect visit intention. PU and PEOU become mediating variables of the effect of TR and TA on visit intention.
Co-Authors Afandi, Frendy Ahmad Anita, Tiurida Lily Aseanty, Deasy Dwikora Novembri Utomo Ferdiansyah Mahyudin Kaburuan, Emil Robert Khatri-Chhetri, Rupak Lo, Diana Loho, Luna Maryani Maryani Purwati Purwati Ridzuan, Abdul Rauf Romulo, Andreas Sarim Sarim Setyawati, Rossy Somma, Tammara Tedjakusuma, Felicia Wiyana, Tri