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The Influence of lifestyle, Class of Social, Income and Costumer Personality Character Subjective on Decision to Purchase Traditional Food from UMKM in Millenial Generation : Pengaruh Gaya Hidup, Kelas Sosial, Pendapatan dan Karakter Kepribadian Konsumen Terhadap Keputusan Pembelian Produk Makanan Tradisional UMKM pada Generasi Millenial Safira; Irianto, Heru; Handayani, Sugiharti Mulya
Procedia of Social Sciences and Humanities Vol. 3 (2022): Proceedings of the 1st SENARA 2022
Publisher : Universitas Muhammadiyah Sidoarjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21070/pssh.v3i.174

The globalization crisis experienced by society today due to the corona virus pandemic has an impact on the industrial and business sectors. This is influenced by people who are more introspective of their daily needs expenditures because they are worried about economic issues related to the recession. As a result, people's buying interest has become sluggish which has resulted in many industries, especially UMKM, which are one of the sources of Indonesia's GDP. This study focuses on knowing the purchasing decisions of traditional food products from UMKM. The method used in this research is descriptive by using survey techniques in taking the sample. The research location is in Surakarta City by determining the sample criteria purposively. The method of determining the sample using 150 samples. The sample criteria using the millennial generation are residents of the city of Surakarta aged 21-41 years. Meanwhile, the data collection method used an online questionnaire distributed through social media. The data analysis method uses SEM which is analyzed with AMOS 22 software. The results of the SEM analysis show that the goodness of fit is relatively good and can be considered to meet the model fit, namely with CMIN/Df = 1.301; TLI= 0.981; CFI= 0.989; NFI= 0.935; IFI= 0.989; RFI= 0.923 and RMSEA= 0.045; GFI = 0.938 while for AGFI it has not fulfilled. The estimation results of the model show that purchasing decisions are not influenced by lifestyle (β = 0.063; cr = 2.556), purchasing decisions are influenced by social class (β = 0.265; cr = 6.03) and consumer personality characteristics (β = 0.316; cr = 6.72) and income also affect purchasing decisions (β= 0.33; cr= 7.043). The relationship between the variables of the structural equation model of this study generally supports the results of previous studies, except for the relationship between purchasing decisions and lifestyle.

Analisis Penerimaan Konsumen Terhadap Jambu Jelly Drink dengan Penambahan Bayam Assegaf, Safira; Purnaningsih, Sri; Alasimi, Nadina
Jurnal Teknologi dan Mutu Pangan Vol 3 No 2 (2025): JTMP: Jurnal Teknologi dan Mutu Pangan
Publisher : Universitas Bumigora

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30812/jtmp.v3i2.4721

Indonesia as a tropical country has abundant availability of jambu raw materials, thus enabling the development of this product sustainably while supporting the empowerment of local farmers. By being packaged as a healthy and innovative product, jambu jelly drink can contribute to meeting the needs of the domestic and global markets with the addition of spinach, but consumer acceptance of this new product still needs to be analyzed. This study aims to analyze consumer acceptance of jambu jelly drink with added spinach. The method used in this study is the Hedonic Test which includes sensory aspects, including taste, aroma, color, and texture. A total of 30 respondents participated in the sensory evaluation using a structured questionnaire. The results showed that the average scores for taste (4.2) and texture (4.1) were very positive, indicating strong consumer preference. However, the average score for color (3.8) showed less desirable results. Inferential statistical analysis using the t-test showed significant differences between the acceptability of taste and color (p < 0.01) and aroma and color (p < 0.05), indicating that consumers prioritized taste over visual appeal. These findings highlight the potential of guava jelly beverage as a nutritious drink, while indicating the need to improve its visual attributes to increase market acceptance. This study contributes to the development of functional beverages by integrating natural ingredients, which promote health benefits and sensory enjoyment.

Strategy For Increasing The Competitiveness of Mulur Rice Product Trought SWOT Analysis (Case Study : Mulur, Sukoharjo). Safira, Safira; Purnaningsih, Sri; Alasimi, Nadina Hajar
Citizen : Jurnal Ilmiah Multidisiplin Indonesia Vol. 5 No. 1 (2025): CITIZEN: Jurnal Ilmiah Multidisiplin Indonesia
Publisher : DAS Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53866/jimi.v5i1.675

This study, titled “Strategi Peningkatan Daya Saing Produk Beras Mulur melalui Analisis SWOT,” aims to analyze the competitive position of Beras Mulur and propose strategic measures to enhance its market competitiveness. The research employs a SWOT analysis framework, combining quantitative and qualitative approaches to evaluate internal and external factors affecting the product. Data collection methods include surveys, interviews, and documentation, with a purposive sampling of key stakeholders such as farmers, distributors, and consumers. The findings indicate that Beras Mulur possesses significant strengths, including superior quality and competitive pricing, while facing challenges such as limited product diversification and underdeveloped marketing strategies. Opportunities exist in the form of growing consumer preference for local products and the expanding digital market, though threats from imported competitors and fluctuating raw material prices persist. The research concludes that strategic initiatives, such as digital marketing, product diversification, and leveraging government support, are essential to improving the product's competitive edge. By addressing weaknesses and mitigating threats, Beras Mulur can strengthen its market position and achieve sustainable growth. This study contributes to the literature on agribusiness strategy and offers practical recommendations for local product development.

GURU DALAM KITAB MANHAJUS SAWI KARYA HABIB ZAIN BIN SMITH DAN RELEVANSINYA DENGAN KARAKTERISTIK GURU ABAD 21 (DUA PULUH SATU) Rahman, Abdul; Suharto, Toto; Safira, Safira
Journal Education and Government Wiyata Vol 2 No 2 (2024): Mei 2024
Publisher : Yayasan Panca Bakti Wiyata Pangandaran

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.71128/e-gov.v2i2.77

This research aims to find out educational material as an educator, and what are the guidelines for an educator from the perspective of Habib Zain bin Smith in the book Manhajus Sawi. As well as getting educational material that can be used in the 21st century. Then, relevant educational guidelines from Habib Zain bin Smith to the 21st century. This research uses library research methods with a qualitative method approach. The primary data source used in this research is the book Manhajus Sawi by Habib Zain bin Smith and the secondary data source is the Education Law in Indonesia, as well as supporting books, articles and scientific journals related to this research. The results of this research show (1) There are six materials for being an educator according to Habib Zain bin Smith, namely being objective, honest, ascetic, gentle, humble and respectful. (2) Educational materials according to Indonesian law, namely acting in accordance with Indonesian national religious, legal, social and cultural norms. Present yourself as a person who is honest, has noble character, and is a role model for students and society. Present yourself as a steady, stable, mature, wise person. Demonstrate work ethic, high responsibility, pride and confidence in being a teacher. Upholding the teacher's code of ethics. (3) Educational materials according to Habib Zain bin Smith's opinion and educational materials that have been stipulated by the Ministry of Education and Culture in the Republic of Indonesia Law have similarities, namely having the same goal of having good character and material. provided also explains how to have a good education in accordance with the 21st century. (4) Appropriate educational materials at this time can be applied to all elements of formal and non-formal educational institutions

Analisis Penerimaan Konsumen Terhadap Jambu Jelly Drink dengan Penambahan Bayam: Analysis of The Acceptance of Jambu Jelly Drink with The Addition Of Spinach Assegaf, Safira; Purnaningsih, Sri; Alasimi, Nadina
Jurnal Teknologi dan Mutu Pangan Vol. 3 No. 2 (2025): JTMP: Jurnal Teknologi dan Mutu Pangan
Publisher : Universitas Bumigora

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30812/jtmp.v3i2.4721

Indonesia as a tropical country has abundant availability of jambu raw materials, thus enabling the development of this product sustainably while supporting the empowerment of local farmers. By being packaged as a healthy and innovative product, jambu jelly drink can contribute to meeting the needs of the domestic and global markets with the addition of spinach, but consumer acceptance of this new product still needs to be analyzed. This study aims to analyze consumer acceptance of jambu jelly drink with added spinach. The method used in this study is the Hedonic Test which includes sensory aspects, including taste, aroma, color, and texture. A total of 30 respondents participated in the sensory evaluation using a structured questionnaire. The results showed that the average scores for taste (4.2) and texture (4.1) were very positive, indicating strong consumer preference. However, the average score for color (3.8) showed less desirable results. Inferential statistical analysis using the t-test showed significant differences between the acceptability of taste and color (p < 0.01) and aroma and color (p < 0.05), indicating that consumers prioritized taste over visual appeal. These findings highlight the potential of guava jelly beverage as a nutritious drink, while indicating the need to improve its visual attributes to increase market acceptance. This study contributes to the development of functional beverages by integrating natural ingredients, which promote health benefits and sensory enjoyment.

EDUKASI PENYULUHAN KANTIN SEHAT DAN PENGELOLAAN KEUANGAN BAGI YAYASAN PENDIDIKAN ISLAM DIPONEGORO Safira, Safira; Rachmawati, Annisa Noor; Aini, Rukmi Nur; Wati, Galuh Rachma; Pradita, Bagas
JANAKA : JURNAL PENGABDIAN MASYARAKAT KEWIRAUSAHAAN INDONESIA Vol 5, No 1 (2024): JURNAL PENGABDIAN MASYARAKAT DAN KEWIRAUSAHAAN INDONESIA
Publisher : STIE Atma Bhakti

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36600/janaka.v5i1.426

Community service activities in the form of assistance in education and counseling of the healthy canteen of the Diponegoro Islamic Education Foundation and its financial management. The benefits that participants can obtain from this PPM activity include providing information to teachers, committees and employees about the importance of providing healthy food and having nutritional content that is appropriate for the needs of each age of consumers and how to manage their finances. Community service activities were carried out in the hall of the Diponegoro Islamic Education Foundation using lecture and discussion methods. To determine the effectiveness of the participant counseling activities, participants were invited to discuss and given questions. Based on the results of the discussion, it was found that there was an increase in the knowledge of the counseling participants regarding nutritious food sources, which were avoided and important to consume and the canteen knew how to manage its finances properly and correctly. Keywords: Healthy Canteen, Nutrition Counseling, and Health Education

PEMBUATAN COOKIES GLUTEN DAN SKILL BERWIRAUSAHA UNTUK MASYARAKAT PARANGJORO DAN MAHASISWA POLITEKNIK NEST SUKOHARJO Safira, Safira; Hadi, Putra Pratomo; Aini, Rukmi Nur; Wati, Galuh Rachma; Dewi, Febriana Mulya
JANAKA : JURNAL PENGABDIAN MASYARAKAT KEWIRAUSAHAAN INDONESIA Vol 5, No 1 (2024): JURNAL PENGABDIAN MASYARAKAT DAN KEWIRAUSAHAAN INDONESIA
Publisher : STIE Atma Bhakti

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36600/janaka.v5i1.427

This community service activity aims to provide entrepreneurial skills to the Parangjoro community and Nest Polytechnic students for making healthy gluten-free and halal snacks for children. This community service activity was carried out in the Nest Polytechnic Sukoharjo kitchen lab. The results of this community service activity are that the participants understand how to make healthy snacks and then will be promoted to gain profit, so that it can be the basis for entrepreneurship Keywords: Cookies, Healthy Snacks, Entrepreneurship

Implementing Scaffolded CPBL in Digital Marketing Education: A Study of Vocational Students in Information Technology and Culinary Programs Slamet Kurniawan Fahrurozi; Muhammad Hassan Massaty; Safira Safira
Journal of Multidisciplinary Science: MIKAILALSYS Vol 4 No 2 (2026): Journal of Multidisciplinary Science: MIKAILALSYS
Publisher : Darul Yasin Al Sys

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58578/mikailalsys.v4i2.10090

Although digital marketing education has received increasing attention in vocational learning contexts, research specifically examining the role of scaffolded Cooperative Problem-Based Learning (CPBL) in enhancing students’ digital business readiness remains limited. This study aims to explore how scaffolded CPBL influences vocational students’ learning experiences, motivation, and readiness for digital business practices. A qualitative approach with a case study design was employed, involving 68 students from Diploma 3 programs in Information Technology and Culinary Arts at a polytechnic institution. Participants were selected through purposive sampling. Data were collected through reflective journals and semi-structured interviews and analyzed using thematic analysis guided by the MUSIC Model of Motivation framework. The findings indicate that scaffolded CPBL enhances students’ engagement and learning performance through small-group collaboration, facilitator support, and structured learning activities. These elements foster active participation, autonomy, and deeper understanding of digital marketing concepts. Digital business readiness also emerged as a key outcome, reflected in students’ ability to apply marketing strategies, think entrepreneurially, and collaborate in solving real-world business problems. The study concludes that scaffolded CPBL plays a crucial role in preparing vocational students for employment and entrepreneurial pathways in the digital economy. These findings contribute to constructivist learning and motivation theory and extend understanding of CPBL implementation in vocational digital marketing education. The implications of this research include practical recommendations for educators and vocational institutions to integrate problem-based and scaffolded learning approaches into digital marketing curricula and to design more industry-relevant learning experiences. The study also identifies opportunities for future research on CPBL implementation in practice-based vocational courses and longitudinal evaluation of students’ career outcomes.

PENDAMPINGAN IMPLEMENTASI HAZARD ANALYSIS CRITICAL CONTROL POINT (HACCP) DAN PENGENDALIAN MUTU BORAKS "CV SOLO MARSUDI LUHUR” MOJOLABAN, SUKOHARJO. Safira
Airlangga Journal of Innovation Management Vol. 5 No. 1 (2024): Airlangga Journal of Innovation Management
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/ajim.v5i1.55049

The quality and food safety management system currently implemented is HACCP (Hazard Analysis Critical Control Point). Supporting factors that are prerequisites for the effectiveness of implementing HACCP as a quality control system is the fulfillment of basic feasibility requirements. This research uses a qualitative approach. The method used is descriptive verification to obtain an accurate and actual picture of the facts and nature of the relationships between phenomena discovered by CCP in the process flow. Problems that occur in the development of home industries such as the non-borax onion shell processing business include low quality, quality, quality control, and food safety. So, to achieve good quality puli crackers and according to the required criteria, namely SNI No.01-4307-1996, supervision and control need to be carried out at every stage of the process, starting from receiving raw materials until the product is ready to be marketed. On the other hand, a quality control concept system is needed to minimize errors in the production process and the risk of food safety hazards, one of which is by implementing the Hazard Analysis Critical Control Point (HACCP) concept. From the results, this research can be concluded that the shell processing unit at the research location at CV Marsudi Luhur has not implemented a quality control system and HACCP properly. Research result It is hoped that this can be used as a basis for further research on quality and safety assurance of food and environmental quality for making non-borax onion shells around the Sukoharjo district.

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