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Jurnal Dimamu
Published by Universitas Ma'soem
ISSN : -     EISSN : 28092228     DOI : 10.32627
Core Subject : Economy, Science, Education, Agriculture,
Agriculture, Biological Sciences & Forestry Computer Science & IT Economics, Econometrics & Finance Education Other
Jurnal ini berisi kajian tentang penelitian murni dan terapan pada bidang : Sistem Informasi Sistem Informasi Akuntansi Manajemen Informatika Digital Bisnis Perbankan Syariah Manajemen Bisnis Syariah Agribisnis Teknologi Pangan Bimbingan Konseling Pendidikan Bahasa Inggris
Arjuna Subject : Bisnis, Menejemen, dan Akutansi (semua kategori) - Bisnis, Menejemen, dan Akutansi (Lain-Lain)
Articles 13 Documents
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Search results for , issue "Vol. 3 No. 2 (2024)" : 13 Documents clear
Pengaruh Konsentrasi Starter Bimo-CF dan Waktu Fermentasi terhadap Karakteristik Tepung Mocaf Ilyasa, Sephilana Nur; Hodijat, Asep; Putranto, Kelik
Jurnal Dimamu Vol. 3 No. 2 (2024)
Publisher : Ma'soem University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32627/dimamu.v3i2.957

Abstract

Flour Mocaf is an alternative to wheat flour. Flour Mocaf using raw materials from cassava. In the process of making flour Mocaf fermented using starter Bimo-CF. The research was carried out at the Chemistry Laboratory, Microbiology Laboratory, Faculty of Agriculture, Ma'soem University and Food Processing Laboratory, University of Pasundan from 7 January 2023 to 4 June 2023. The research method used was the experimental method with a factorial Randomized Block Design (RBD) with three repetitions and 9 combination of concentration (d) and time (w) treatments : d?w?, d?w?, d?w?, d?w?, d?w?, d?w?, d?w?, d?w?, d?w?. Symbols 'd?' 0.5 grams, 'd?' 1 gram and 'd?' 1.5 grams. Symbols 'w?' 12 hours, 'w?' 18 hours and 'w?' 24 hours. Observations were made on water content, starch content, yield, while organoleptic tests were carried out on the level of preference for color, aroma, taste and texture. The results showed that the best concentration were d? with a moisture content of 7.69% and d? with a starch content of 85.53%. The best fermentation time was when the water content w? was 7.70% and w? with a yield of 85.60%. Interaction of the best concentration and time on flour Mocaf on d?w? with a moisture content of 7.87%. Organoleptic tests on the level of preference for color (3.28), taste (2.98), aroma (2.98) and texture (3.33).
Pengaruh Marketing Mix dan Self Service Technology terhadap Loyalitas Nasabah Asuransi Salam Hijrah Amanah Yulistiawati, Tia; Dimyati, Dadang; Halim, Asep Abdul
Jurnal Dimamu Vol. 3 No. 2 (2024)
Publisher : Ma'soem University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32627/dimamu.v3i2.958

Abstract

This study aims to determine the effect of Marketing Mix and Self Service Technology on Customer Loyalty of Salam Hijrah Amanah Insurance at Bank Muamalat KCP Ujung Berung partially and simultaneously. The object of this research is Salam Hijrah Amanah Insurance Customer Loyalty at Bank Muamalat KCP Ujung Berung. The type of research is associative quantitative. The type of data in this study is primary data, and data collection techniques are in the form of observation, interviews, literature study, questionnaires. The population is 123 people, while the sample determination uses the slovin formula as many as 57 people.The results showed that there was a significant influence between the Marketing Mix and Customer Loyalty of Salam Hijrah Amanah Insurance, there was a significant effect between Self Service Technology on Customer Loyalty Salam Hijrah  Amanah Insurance, and simultaneously there is a significant influence between Marketing Mix and Self Service Technology on Customer Loyalty of Salam Hijrah Amanah Insurance at Bank Muamalat KCP Ujung Berung.
Pengaruh Substitusi Tepung Kacang Tanah pada Tepung Almon terhadap Karakteristik Kulit Macaron Safira, Ersha Astria; Ningrumsari, Ida; Khairina, Amila
Jurnal Dimamu Vol. 3 No. 2 (2024)
Publisher : Ma'soem University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32627/dimamu.v3i2.959

Abstract

Macarons are simple cookies usually made from egg whites, sugar and almond flour. Almonds and almond flour are not produced in Indonesia, and must be imported from abroad, causing the price of almonds and almond flour to be quite expensive in the market. Therefore, in this study, a substitution of peanut flour for almond flour was carried out in making macarons. The purpose of this study was to obtain the right substitution of peanut flour for almond flour to produce the best macaron skin characteristics in terms of moisture content, protein content, fat content, expandability and organoleptic. The research was conducted at the Chemistry Laboratory and Food Processing Laboratory of the Faculty of Agriculture, Ma'soem University and the Chemistry Laboratory of the Bakti Asih Analyst College from February to July 2023. Using the experimental method of Randomized Group Design (RAK) consisting of 6 treatments and 4 repetitions. The treatments were groundnut flour substitution of 0%, 10%, 20%, 30%, 40% and 50% in almond flour by 100%, 90%, 80%, 70%, 60% and 50%. The analysis in this study included water content, protein content, fat content and swelling power as well as organoleptic tests in the form of color, aroma, taste, and appearance of the resulting macaron. The results showed that treatment D (30:70) produced the best macaron characteristics, this determination was based on the level of preference for aroma 4.25 (like), texture 4.30 (like), and taste 4.41 (like). The chemical content of treatment D (30:70) is in the form of water content of (2.89%), protein content of (5.16%) and fat content of (18.54%) as well as growth capacity of (30.02%).

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