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All Journal International Journal of Social Science, Educational, Economics, Agriculture Research, and Technology (IJSET) AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment)
Qurrata A'yun
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Agriculture, Biological Sciences & Forestry Humanities Computer Science & IT Earth & Planetary Sciences Economics, Econometrics & Finance Education Energy Environmental Science

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FACTORS THAT INFLUENCE ATTITUDE IN PURCHASING FAKE PRODUCTS Qurrata A'yun; Heriyana; Muchsin; T. Edyansyah
International Journal of Social Science, Educational, Economics, Agriculture Research and Technology (IJSET) Vol. 3 No. 9 (2024): AUGUST
Publisher : RADJA PUBLIKA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54443/ijset.v3i9.527

Abstract

Study This aim For see Influence of Brand Image , Social Influence and Price Against Attitude in Purchasing Product False . Retrieval technique sample in study This is Purposive Sampling . Deep sample study This are 140 consumers who use it product fake in Lhokseumawe City . Primary data in study This taken with method interview and distribute questionnaire , Analytical tools used is method analysis multiple linear regression , test assumptions classic , instrument test ( validity and reliability ), testing hypothesis , and coefficient determination with using the SPSS version 25 program. Research results show that variable brand image (X1) influential positive significant to attitude (Y ), social influence variable (X2) influential positive significant to attitude (Y) and price (X3) have a significant negative effect to attitude (Y).
The Effect of the Addition of Red Kidney Bean Skin Powder (Phaseolus vulgaris L.) on the Physical, Chemical, and Organoleptic Characteristics of Red Kidney Bean Tempeh Novelina, Novelina; Wati, Linda; Purnama Dini Hari; Qurrata A'yun
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 7 No. 3 (2023)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29165/ajarcde.v7i3.348

Abstract

Red kidney bean tempeh production is generally made by beans without the epidermis, but in this study, the epidermis was removed from the red beans, dried and powdered, and then added back to the tempeh red beans. This research aims to determine the effect of adding red bean skin powder on the physical, chemical, and organoleptic properties of the tempeh produced. The design used in this research was a completely randomized design (CRD) with five treatments and three replications. The treatment in this research was wet peeled red beans without skin (control) and the addition of red kidney bean skin powder starting from 15%, 30%, 45%, and 60% in red kidney beans before fermentation. Research data was analyzed using ANOVA and Duncan's New Multiple Range Test (DNMRT) at the 5% level. The results of this research showed that the treatments caused significantly different texture values, water content, ash content, protein content, crude fiber content, and iron (Fe) content, but no significant differences in fat content or carbohydrate content. The best treatment based on physical, chemical and organoleptic analysis was treatment C (addition of 30% red bean skin powder) with an average texture value of 2.01 N/cm2, water content of 61.63%, ash content of 0.72%, protein content of 15.83%, fat content of 1.51%, carbohydrate content of 20.30%, crude fiber content of 6.95%, iron content of 5.00 mg/g coliform content of 0.32 APM/g, and salmonella negative/g. The organoleptic test values were color 6.20 (preferred), texture 6.15 (preferred), taste 4.05 (less preferred), and aroma 4.45 (less preferred).
Co-Authors Heriyana Linda Wati MUCHSIN Novelina Purnama Dini Hari T. Edyansyah, T. Edyansyah