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All Journal JURNAL KIMIA SAINTEK DAN PENDIDIKAN Ekopedia: Jurnal Ilmiah Ekonomi
Sianturi, Naomi
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Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Economics, Econometrics & Finance Materials Science & Nanotechnology

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AKTIVITAS PROBIOTIK ISOLAT DNH 16 YANG DIISOLASI DARI DALI NI HORBO Vicky; Yasmin, Nabila; Sianturi, Naomi; Fachrial, Edy
JURNAL KIMIA SAINTEK DAN PENDIDIKAN Vol. 6 No. 2 (2022): Jurnal Kimia Saintek dan Pendidikan
Publisher : Program Studi Kimia - Universitas Sari Mutiara Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51544/kimia.v6i2.3496

Abstract

Dali Ni Horbo merupakan makanan tradisional khas batak yang difermentasi dari susu kerbau mengandung bakteri asam laktat bersifat probiotik yang dapat memberikan dampak positif terhadap kesehatan. Penelitian ini bertujuan untuk mengetahui karakterisasi probiotik isolat DNH 16 yang meliputi aktivitas antimikroba, toleransi terhadap asam dan garam empedu. Aktivitas antimikroba dilakukan terhadap Staphylococcus aureus menggunakan metode difusi cakram. Toleransi terhadap asam dan garam empedu dilakukan dengan menentukan pertumbuhan isolat pada media MRS Broth pH3 dan MRS Broth dengan 0,3 % garam empedu berturut – turut pada λ 600 nm. Hasil penelitian menunjukkan isolat DNH 16 berbentuk basil, katalase negatif, heterofermentatif. Aktifitas antimikroba dari isolat DNH 16 yaitu 4,6mm. Viabilitas pertumbuhan terhadap asam yaitu 91,6 %, viabilitas pertumbuhan terhadap garam empedu yaitu 66,5%. Hasil menunjukan bahwa isolat DNH 16 berpotensi sebagai bakteri probiotik.
Analisis Strategi Pemasaran Menggunakan Bauran Pemasaran 4P Pada UMKM D’clup Chicken Crispy Anomari, Yin Yin; Simamora, Elisa Simamora; Nur Mayati, Dede Putri; Filbert, Filbert; Sianturi, Naomi
Ekopedia: Jurnal Ilmiah Ekonomi Vol. 2 No. 1 (2026): JANUARI-MARET
Publisher : Indo Publishing

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.63822/sgb4y906

Abstract

This study aims to analyze the marketing strategies implemented by the MSME D’Clup Chicken Crispy based on field observations and direct interviews with the business actors. Marketing strategy is one of the important factors in increasing the competitiveness of MSMEs amid increasingly intense competition in the culinary industry. The research method used is a qualitative method with a descriptive approach. The research data were obtained through direct observation at the business location, semi-structured interviews with the owner and employees, and supporting documentation. The results show that D’Clup Chicken Crispy’s marketing strategy applies the 4P marketing mix concept, namely product, price, place, and promotion. From the product aspect, D’Clup Chicken Crispy offers crispy fried chicken with a taste that matches consumer preferences. From the price aspect, pricing is set at an affordable level to reach various segments. From the place aspect, the business location is considered quite strategic and easily accessible to consumers. Meanwhile, from the promotion aspect, D’Clup Chicken Crispy still relies on simple promotion through social media and word-of-mouth communication. The conclusion of the study indicates that the marketing strategy implemented has been quite effective in attracting consumer interest; however, further development of more innovative promotional strategies is still needed to enhance the business’s competitiveness.
Co-Authors Anomari, Yin Yin Edy Fachrial Filbert, Filbert Nur Mayati, Dede Putri Simamora, Elisa Simamora Vicky Yasmin, Nabila