Article Per Year (5 Year)
p-Index From 2020 - 2025
0.659
P-Index
This Author published in this journals
All Journal Jurnal Gizi dan Pangan Plumula : Berkala Ilmiah Agroteknologi Jurnal Mantik
Sandrina, Sandrina
Unknown Affiliation
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Computer Science & IT Economics, Econometrics & Finance Energy Health Professions Immunology & microbiology Languange, Linguistic, Communication & Media Materials Science & Nanotechnology

Published : 3 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 3 Documents
Search

 1 
Strategic analysis of richeese factory in business competition: SWOT analysis Afifah, Nisa Intan; Sandrina, Sandrina; Agustina, Nabilah; Wahyudi, Wahyudi; Alfarizi, Abdul Wahid
Jurnal Mantik Vol. 8 No. 1 (2024): May: Manajemen, Teknologi Informatika dan Komunikasi (Mantik)
Publisher : Institute of Computer Science (IOCS)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35335/mantik.v8i1.5024

Abstract

The development of the business world will create opportunities for the food industry, especially in Indonesia, where the number of fast-food restaurants makes competition tighter. Richeese Factory is the only fast-food restaurant with superior product innovation, namely fried chicken covered in hot sauce with cheese sauce. This research aims to study strategies for overcoming business competition by understanding consumer behavior in purchasing decisions for a product. Companies need to pay attention to consumer behavior and other factors. With the influence of price and product quality on purchasing decisions made by consumers, restaurants need to develop the right business strategy to reduce competition. This study uses a qualitative method with SWOT Analysis to make business decisions and determine business strategies. Based on the results of the SWOT Analysis, eleven alternative strategies were formulated, including increasing innovation in products, collaboration and sponsorship, branch expansion, focusing on quality, providing healthy menu options, negotiating with raw material suppliers, responding to responses from consumers well and quickly, displaying menu features that can attract consumer attention, providing healthy drinks. These alternative raw material suppliers offer more competitive prices, offering added value commensurate with price and making product packaging more attractive
Pertumbuhan Bawang Daun (Allium fistulosum L.) pada Media Pasir Pantai dengan Pemberian Dosis Pupuk NPK dan Pupuk Organik Cair Badriyah, Badriyah; Priestiani, Priestiani; Mahmudin, Mahmudin; Sandra, Yuke Mareta Ariesta; Sandrina, Sandrina
Plumula : Berkala Ilmiah Agroteknologi Vol. 13 No. 2: Juli 2025 (In Press)
Publisher : Program Studi Agroteknologi, Fakultas Pertanian, UPN "Veteran" Jawa Timur

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33005/plumula.v13i2.255

Abstract

Tanah pasir dapat digunakan sebagai media tanam alternatif. Limbah organik pasar dapat dimanfaatkan sebagai Pupuk Organik Cair (POC). Bawang daun tanaman hortikultura berupa sayur yang bermanfaat. Penelitian ini bertujuan untuk mengetahui dosis pupuk kimia dan pupuk organik cair terbaik pada budidaya bawang daun (Allium fistulosum L.) di media pasir pantai.  Penelitian menggunakan RAL dengan dua perlakuan yaitu: dosis pupuk kimia NPK (0, 200, 250, 300 kg/ha) dan POC (0, 50 ml/L). Parameter yang diamati meliputi tinggi tanaman, jumlah daun, dan jumlah anakan. Hasil penelitian menunjukkan bahwa kombinasi perlakuan pupuk NPK 250 kg/ha dan POC 50 ml/L secara konsisten memberikan hasil terbaik pada semua parameter pertumbuhan bawang daun yang diamati. Dosis pupuk kimia NPK yang optimal dengan penambahan POC memberikan hasil yang efektif terhadap tinggi tanaman bawang daun yang dibudidayakan di media tanah pasir pantai. Penggunaan dosis pupuk NPK 250 kg/ha dan POC 50 ml/L direkomendasikan untuk meningkatkan pertumbuhan bawang daun pada media pasir pantai.
Analysis of Physicochemical Properties and Volatile Compound of Black Sapote Wine Produced with Saccharomyces cerevisiae Yeast Hadrian, Edwin; Dewi, Desak Putu Ariska Pradnya; Citragumilang, Adinda Kurnia; Manan, Patricia Agustina; Sandrina, Sandrina
Jurnal Gizi dan Pangan Vol. 18 No. Supp.1 (2023)
Publisher : The Food and Nutrition Society of Indonesia in collaboration with the Department of Community Nutrition, IPB University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25182/jgp.2023.18.Supp.1.58-60

Abstract

This study aimed to develop black sapote wine and alayze its physicochemical properties and volatile compounds. The wine was produced by fermentation using Saccharomyces cerevisiae yeast at different concentrations (0%, 0.5%, and 1%) for seven days. Physicochemical analysis showed pH values of 4.35%, 3.56%, and 3.83%, and titratable acidity values of 0.09%, 0.25%, and 0.2%. Gas Chromatography-Mass Spectrometry (GC-MS) analysis identified several volatile compounds, including alcohols, organic acids, alkanes, and esters. The alcohol group comprised of 20.28%, 61.57% and 34.54%, organic acids 25.5%,14.2%, 20.94%, alkanes 0.69%, 4.44%, 30.61% and esters 2.19%, 12.67%, 6.64% respectively. Fermentation in the production process of black sapote wine has been successful based on its acidity and volatile compound profile.
Co-Authors Afifah, Nisa Intan Agustina, Nabilah Alfarizi, Abdul Wahid Badriyah Badriyah, Badriyah Citragumilang, Adinda Kurnia Desak Putu Ariska Pradnya Dewi Hadrian, Edwin Mahmudin Mahmudin Manan, Patricia Agustina Priestiani Sandra, Yuke Mareta Ariesta W. Wahyudi