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All Journal Itepa : Jurnal Ilmu dan Teknologi Pangan Management Studies and Entrepreneurship Journal (MSEJ)
Felicia, Michelle
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Decision Sciences, Operations Research & Management

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Pengaruh Perbandingan Daging Sapi dan Ubi Ungu (Ipomoea Batatas Blackie) Terhadap Karakteristik Patty Burger Felicia, Michelle; Indri Hapsari Arihantana, Ni Made; Puspawati, Ni Nyoman
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 13 No 2 (2024): Jurnal ITEPA
Publisher : Study Program of Food Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/itepa.2024.v13.i02.p04a

Abstract

Burgers are one of the most popular fast foods among the public. Fast food generally contains large amounts of fat, sugar, salt and calories, but is low in vitamins, minerals and fiber. Therefore, an innovation is needed for the hamburger patty product with the addition of purple sweet potato to increase the nutritional content which is rich in fiber and good compounds such as antioxidants. This study aimed to determine the comparison of the effects of beef and sweet purple potato on the chemical characteristics of the hamburger patty. The design method used was a completely randomized design with one treatment factor, namely the comparison between beef patty and purple sweet potato 100%:0%, 90%:10%, 80%:20%, 70%: 30%, 60%:40% and 50%:50%. This search was repeated 3 times, resulting in 18 experiments. The data obtained were analyzed with the Analysis of Variance and, if the treatments had a significant effect, the Duncan Multiple Range Test was continued. The result showed that the comparison between beef and purple sweet potato had a significant effect on water content, protein content, fat content, crude fiber content, pH level, water holding capacity, cooking loss, anthocyanin value, antioxidant activity, color, aroma, texture, taste and general acceptance. The 70%:30% ratio produced the best hamburger patty characteristics with 25.38% water content, 13.97% protein content, 11.87% fat content, 5.65% crude fiber, pH level 5.77, 37.63% water holding capacity, 22.59% cooking loss, anthocyanin value of 17.14 mg/L and antioxidant activity of 27.21%. The color sensory characteristics were liked, the aroma was mildly liked, the texture was tender and liked, the taste was typical of beef and liked, and the overall acceptance was liked.
Orientasi Pasar Dan Inovasi Sebagai Determinan Keunggulan Kompetitif Dalam Industri Fashion Berbasis E-Commerce Indriyani, Ratih; Felicia, Michelle
Management Studies and Entrepreneurship Journal (MSEJ) Vol. 6 No. 6 (2025): Management Studies and Entrepreneurship Journal (MSEJ)
Publisher : Yayasan Pendidikan Riset dan Pengembangan Intelektual (YRPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37385/msej.v6i6.9096

Abstract

Business sustainability and growth depend on its competitive advantage, market orientation, and innovation. Competitive advantage is a superior value obtained through a company's strategy, enabling the company to outperform its competitors. Business competitive capabilityis influenced by market orientation and business innovation. This study aims to analyze the influence of market orientation on competitive advantage through innovation in fashion businesses utilizing e-commerce. The type of research used is quantitative explanatory, with a purposive sampling technique for data collection. This study uses 100 MSMEs business owners in e-commerce based fashion businesses. Data analysis was performed using Partial Least Squares (PLS) with the help of SmartPLS. The results show that market orientation has a significant effect on competitive advantage, market orientation also has a significant effect on innovation, and innovation significantly affects competitive advantage.
Co-Authors Ni Made Indri Hapsari Arihantana Ni Nyoman Puspawati Ratih Indriyani