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All Journal MANAJEMEN Profit: Jurnal Manajemen, Bisnis dan Akuntansi
Safira Seftiyani
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Computer Science & IT Economics, Econometrics & Finance Other

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Optimalisasi Keuntungan Produksi Makanan Olahan Mie Mengunakan Metode Simpleks Palahudin, Palahudin; Aura Ginta Setia; Siti Nadya Safira; Safira Seftiyani; Muhamad Nauval Ardani; Muhammad Fiqih
Profit: Jurnal Manajemen, Bisnis dan Akuntansi Vol. 4 No. 1 (2025): Profit : Jurnal Manajemen, Bisnis dan Akuntansi
Publisher : UNIVERSITAS MARITIM AMNI SEMARANG

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58192/profit.v4i1.2975

Abstract

As competition in the processed food industry becomes increasingly fierce, it is important for producers to determine the optimal production combination to maximize profits. This study aims to determine whether the products produced can provide maximum profit from noodle sales and to determine what variables inhibit the optimum value in the noodle processed product business so that mathematical modeling can be made using the simplex method linear program. Processed noodle products are businesses engaged in the culinary field, namely food made from various ingredients, with the main ingredients of tapioca flour and wheat flour. only the basic ingredients are different. As for complementary ingredients such as sauces and spices, it becomes a problem if one of these ingredients is not met, then production in the noodle business will be hampered. The results of the study show that the strategy that can be applied by producers is to ensure a sustainable supply of complementary ingredients, optimize the use of main raw materials, and prioritize products with the highest profit margins.
PENGARUH KUALITAS PELAYANAN DAN KUALITAS PRODUK TERHADAP KEPUTUSAN PEMBELIAN PADA D’BRO CHICKEN & BURGER CIAWI Safanah Zulfah; Safira Seftiyani; Lulu Adla Aulia; Halawatin Nisa; Apri Setiawan AR; Insan Saputra
MANAJEMEN Vol. 5 No. 2 (2025): Oktober : MANAJEMEN (Jurnal Ilmiah Manajemen dan Kewirausahaan)
Publisher : LPPM Politeknik Pratama

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51903/v8xddq05

Abstract

This study analyzes the effect of service quality and product quality on purchasing decisions at D'Bro Chicken & Burger Ciawi given the importance of these two factors in the competitive culinary industry. Using quantitative methods, data were collected through Likert questionnaires from 50 respondents with purposive sampling and analyzed using multiple linear regression. The results show that service quality and product quality have a significant positive effect on purchasing decisions with a contribution of 0.343 and 0.337 respectively. The R² value of 71.8% shows that the two variables are able to explain the majority of variations in consumer purchasing decisions.
Co-Authors Apri Setiawan AR Aura Ginta Setia Halawatin Nisa Insan Saputra Lulu Adla Aulia Muhamad Nauval Ardani Muhammad Fiqih Palahudin, Palahudin Safanah Zulfah Siti Nadya Safira