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UTAUT Model Integration Analysis in the Context of BCA e-Banking Adoption Shella; Juven Gautama; Joyce Chrissy; Jenny Oei; Hendiko
Journal of Entrepreneur and Business Vol. 2 No. 2 (2024): Journal of Entrepreneur and Business
Publisher : LPPM Universitas Respati Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52643/joeb.v2i2.50

Abstract

This study aims to analyze the UTAUT Model Integration in the context of e-Banking BCA adoption. Research related to the use of Internet Banking often uses E-Service Quality. Therefore, it is necessary to do research about the effect of service quality using BCA Internet Banking. The Study was conducted by determining a sample of 121 student who use BCA Internet Banking. The research used Structural Equation Modeling (SEM) analysis with IBM SPSS AMOS V.20. The finding show that: (1) Web design perceptions will not have a positive relationship with the intention of adoption users and will have a positive relationship with the intention of adoption users; (2) Service perceptions to consumers will not have a positive relationship with the of adoption users and will be positively related to the intention of adoption users; (3) Perception of assurance will not be positively related to the intention of adoption users and will be positively related to the intention of adoption users; (4) Perception of reliability will not be positively related to the intention of adoption users and will be positively related to the intention of adoption users. From the research results, it can be seen that Assurance and Reliability have a significant effect on User Intention to adopt Internet Banking, however Web Design and Customer Service do not have a significant effect on User Intention to adopt Internet Bankin          Keywords: UTAUT, E-Service Quality, SEM, User Intention to adopt Internet Banking.
MINIMALLY PROCESS ON CUT PEELED CHAYOTE Yuliasih, Indah; Sugiarto; Shella
Jurnal Teknologi Industri Pertanian Vol. 34 No. 2 (2024): Jurnal Teknologi Industri Pertanian
Publisher : Department of Agroindustrial Technology, Bogor Agricultural University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24961/j.tek.ind.pert.2024.34.2.160

Abstract

Chayote is a vegetable that can be processed into various kinds of dishes. If you peel chayote, it will leave a sticky sap on your hands that is not easy to remove even if you wash it repeatedly with soap. Rumah Sayur Cisarua, Bandung Barat markets cut peeled chayote products. Cut peeled chayote quickly experiences a decline in quality, characterized by the color changing to brownish (enzymatic browning). For this reason, research was carried out with the aim of obtaining a minimally process design for cut peeled chayote. The treatment design tested was chemical treatment, by immersion in citric acid solution (0.5; 1.0; 1.5%) and sodium metabisulfite solution (500, 750, 1000 ppm), physical treatment by blanching (10, 20, 30 seconds ), as well as a combination of chemical and physical treatments. The minimally process design chosen was soaking in 500 ppm sodium metabisulfite for 15 minutes and sulfite residue was not detected. Cut peeled chayote with this treatment remains fresh until the fourth day of storage. Keywords: minimally process, sodium metabisulfite, cut peeled chayote