Indonesian Journal of Applied and Industrial Sciences (ESA)
Indonesian Journal of Applied and Industrial Sciences (ESA) is a scientific journal published six times a year (January, March, May, July, September, and November). Indonesian Journal of Applied and Industrial Sciences (ESA) publishes original research results related to research in the field of natural and social science, covering a wide range of topics written in the field of business, economics, psychology, computer science, operational managemen
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<![CDATA[The Influence of Personal Selling on Wedding Package Purchase Decisions at Six Senses Uluwatu ]]>
<![CDATA[Aldiani, Yuke]]>;
<![CDATA[Citrawati, Luh Putu]]>;
<![CDATA[Kusumarini, Indah]]>
<![CDATA[ Indonesian Journal of Applied and Industrial Sciences (ESA) Vol. 3 No. 6 (2024): November 2024 ]]>
Publisher : <![CDATA[PT FORMOSA CENDEKIA GLOBAL ]]>
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DOI: 10.55927/esa.v3i6.11288
<![CDATA[Bali has become one of the most popular wedding destinations for tourists since the end of 1999. This has caused hotels in Bali to provide wedding packages to support the needs of tourists, so there is fierce competition between hotels. To face the competition, Six Senses Uluwatu carries out various promotions including personal selling. This study aims to determine the effect of personal selling on the decision to purchase a wedding package at Six Senses Uluwatu. Research data were collected by distributing questionnaires to 56 respondents who had purchased a wedding package and held a wedding at Six Senses Uluwatu in the period 2022-2023. The data analysis techniques used were simple linear regression analysis, determination coefficient analysis (R2) and t-test assisted by the SPSS 26 program. Based on the data analysis, it is known that personal selling (X) has a positive and significant effect on the decision to purchase (Y) a wedding package at Six Senses Uluwatu. Through simple linear regression analysis, it is known that the relationship between personal selling and purchasing decisions is positive. In the t-test, the calculated t value is greater than the t-table (8.505 > 2.004), meaning that the personal selling variable has an effect on the purchasing decision variable. Based on the analysis of the determination coefficient (R2), the personal selling variable has an effect of 57.3% on purchasing decisions. While the other 42.7% is influenced by other variables not examined in this study.]]>
<![CDATA[The Influence of Electronic Word of Mouth and Price on Purchase Interest in Hotels in Bali ]]>
<![CDATA[Kennedy, Roykent]]>;
<![CDATA[Suastini, Ni Made]]>;
<![CDATA[Adyatma, Prastha]]>
<![CDATA[ Indonesian Journal of Applied and Industrial Sciences (ESA) Vol. 3 No. 6 (2024): November 2024 ]]>
Publisher : <![CDATA[PT FORMOSA CENDEKIA GLOBAL ]]>
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DOI: 10.55927/esa.v3i6.11295
<![CDATA[The study was conducted with the aim of investigating the influence of Electronic Word of Mouth (E-WOM) and price on purchase intention in hotels in Bali. The population in this study were consumers who had never stayed at a hotel in Bali, but had seen online reviews on Google My Business of hotels in Bali. A total of 100 respondents were sampled in this study. The data analysis techniques applied were Multiple Linear Regression, Partial Test, Simultaneous Test, and Determination Coefficient Test. The results of the study demonstrated a positive and significant influence, both partially and simultaneously, of E-WOM and price on purchase intention with an influence of 38.7%. The suggestion that can be given is that the management is expected to increase the effectiveness of the marketing strategy used and evaluate other promotional strategy options to be able to further increase the purchase intention of hotel consumers in Bali.]]>
<![CDATA[The Influence of Price on Consumer Purchase Interest at Nusa Dua Beach Hotel & Spa ]]>
<![CDATA[Paramarta, Kadek Yoga]]>;
<![CDATA[Suastini, Ni Made]]>;
<![CDATA[Adinda, Clearesta]]>
<![CDATA[ Indonesian Journal of Applied and Industrial Sciences (ESA) Vol. 3 No. 6 (2024): November 2024 ]]>
Publisher : <![CDATA[PT FORMOSA CENDEKIA GLOBAL ]]>
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DOI: 10.55927/esa.v3i6.11298
<![CDATA[The hotel implements strategies to increase consumer purchasing interest, one of which is through an optimal pricing policy. The purpose of this study is to analyze the effect of price on consumer purchasing interest. This study was conducted at Nusa Dua Beach Hotel & Spa, Bali, with a population of 97 tourists who had visited the official website of Nusa Dua Beach Hotel & Spa but had never stayed there. This study utilized primary data in the form of a questionnaire (questionnaire) filled out by the respondents and returned to the researcher. The sampling method in this study was to implement the incidental sampling technique. The analysis method used simple linear regression with SPSS version 25 for Windows. This study shows the results that the Price variable (X) has a significant effect on Purchase Interest (Y) with a calculated t value> t table = 16.103> 1.661 and a significance value <α = 0.000 <0.05. It can be interpreted that this study shows the results that price has a positive and significant effect on Purchase Interest at Nusa Dua Beach Hotel & Spa.]]>
<![CDATA[Organoleptic Quality of Dried Candied Siwalan Fruit (Borassus Flabellifer L.) ]]>
<![CDATA[Yasa, I Made Murna]]>;
<![CDATA[Kristiana, Nina Indra]]>
<![CDATA[ Indonesian Journal of Applied and Industrial Sciences (ESA) Vol. 3 No. 6 (2024): November 2024 ]]>
Publisher : <![CDATA[PT FORMOSA CENDEKIA GLOBAL ]]>
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DOI: 10.55927/esa.v3i6.11299
<![CDATA[This study includes innovation of new processed products and utilization of siwalan fruit processed into dry sweets because it has a fairly long shelf life. This study aims to determine the quality of dry sweets made from siwalan fruit preserved by sugaring and drying. The data collection methods used are experimental test methods, organoleptic tests, panelists, documentation, questionnaires, and Likert scales. This study was assessed by organoleptic tests tested on panelists to determine the quality of dry sweets made from siwalan fruit seen from the taste aspect getting an index value of 95%, from the color aspect getting an index value of 87%, from the aroma aspect getting an index value of 88%, and from the texture aspect getting an index value of 90%, thus getting a total average result of 90% with very good interpretation criteria.]]>
<![CDATA[Organoleptic Test of Breadfruit Nuggets ]]>
<![CDATA[Priyanti, Diani Putri]]>;
<![CDATA[Kartini, Luh Putu]]>
<![CDATA[ Indonesian Journal of Applied and Industrial Sciences (ESA) Vol. 3 No. 6 (2024): November 2024 ]]>
Publisher : <![CDATA[PT FORMOSA CENDEKIA GLOBAL ]]>
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DOI: 10.55927/esa.v3i6.11300
<![CDATA[This study examines the development of nuggets made from breadfruit as an innovation of local food products. Organoleptic tests were conducted to assess the quality of taste, aroma, color, and texture involving 25 panelists. The results showed that breadfruit nuggets had very good organoleptic quality with an average value of 86% for all variables tested. Breadfruit nuggets are considered to have great potential to be developed as a healthy food product with high economic value. This study opens up opportunities for diversification of breadfruit-based products and suggests further research related to nutritional analysis, product stability, and commercialization strategies.]]>
<![CDATA[Organoleptic Test of Chocolate Chips Cookies Made from Moringa Leaf Flour (Moringa Oleifera) ]]>
<![CDATA[Parwitha, I Made Indra Maka]]>;
<![CDATA[Winata, Gede Adi Sistha]]>
<![CDATA[ Indonesian Journal of Applied and Industrial Sciences (ESA) Vol. 3 No. 6 (2024): November 2024 ]]>
Publisher : <![CDATA[PT FORMOSA CENDEKIA GLOBAL ]]>
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DOI: 10.55927/esa.v3i6.11301
<![CDATA[Moringa (Moringa Oleifera) is one type of plant that is very rich in nutrients, especially in its leaves. Moringa leaves have not been widely utilized due to the lack of public understanding to process them and the utilization of moringa leaves as processed food products has not been optimal. In this study, moringa leaves will be utilized as flour which will be used as the basic ingredient in making chocolate chips cookies. The purpose of this study was to determine the quality of chocolate chips cookies that use moringa leaf flour as the basic ingredient, using the organoleptic test research method. The methods used to support data collection are experiments, documentation, organoleptic tests, panelists, questionnaires and Likert scales. The data analysis technique used is descriptive qualitative. The research data in this organoleptic test, which was analyzed using a Likert scale, showed that research on chocolate chips cookies made from moringa leaf flour obtained an average score of 93% with very good interpretation criteria.]]>
<![CDATA[Organoleptic Test of Jelly Candy Made from Kawa Leaf Water ]]>
<![CDATA[Daneswara, Kadek Ryan]]>;
<![CDATA[Trisdayanti, Ni Putu Eka]]>
<![CDATA[ Indonesian Journal of Applied and Industrial Sciences (ESA) Vol. 3 No. 6 (2024): November 2024 ]]>
Publisher : <![CDATA[PT FORMOSA CENDEKIA GLOBAL ]]>
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DOI: 10.55927/esa.v3i6.11302
<![CDATA[The purpose of this study was to determine and describe the quality of jelly candy made from kawa leaf water in terms of organoleptic in terms of taste, aroma, texture and color. The lack of utilization of coffee leaves by the community is due to the lack of public knowledge about how to utilize coffee leaves. This study uses a qualitative descriptive method to determine the quality of jelly candy made from kawa leaf water, using data collection techniques: experiments, documentation, organoleptic tests, questionnaires and Likert scales to get the best results from jelly candy made from kawa leaf water. The overall results of jelly candy made from kawa leaf water received an average rating of 89.75% with very good interpretation criteria. This study can be continued with testing to determine the nutritional content of jelly candy made from kawa leaf water.]]>
<![CDATA[Organoleptic Test of Choco Cookies Made from Breadfruit Flour ]]>
<![CDATA[Putra, Santya Wijaya]]>;
<![CDATA[Atmaja, I Made Purwa Dana]]>
<![CDATA[ Indonesian Journal of Applied and Industrial Sciences (ESA) Vol. 3 No. 6 (2024): November 2024 ]]>
Publisher : <![CDATA[PT FORMOSA CENDEKIA GLOBAL ]]>
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DOI: 10.55927/esa.v3i6.11304
<![CDATA[This study aims to present a review of the organoleptic characteristics of choco cookies and the development of product variations enriched with chocolate. Due to the lack of breadfruit processing, alternative processing is needed to utilize breadfruit optimally. The method used in this study is descriptive qualitative which aims to determine and describe the organoleptic quality of choco cookies using breadfruit flour which is reviewed from the taste, aroma, texture and color. The results of this breadfruit flour choco cookies study in terms of taste obtained an index value of 86%, in terms of aroma obtained an index value of 87%, in terms of texture obtained an index value of 84%, in terms of color obtained 81%, with an average total of 84.5%. So the results of the experiment on choco cookies made from breadfruit flour were successful.]]>
<![CDATA[Organoleptic Test of Rendang Made from Cashew Fruit Flesh ]]>
<![CDATA[Tampubolon, Surya Elizabeth]]>;
<![CDATA[Hendrayana, Made]]>;
<![CDATA[Sunada, I Nyoman]]>
<![CDATA[ Indonesian Journal of Applied and Industrial Sciences (ESA) Vol. 3 No. 6 (2024): November 2024 ]]>
Publisher : <![CDATA[PT FORMOSA CENDEKIA GLOBAL ]]>
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DOI: 10.55927/esa.v3i6.11305
<![CDATA[Cashew fruit flesh is one of the food ingredients that has good nutritional content for the body and can be processed into food ingredients, such as as a substitute for rendang meat. This study aims to utilize cashew fruit flesh as rendang through organoleptic tests reviewed from taste, texture, color and aroma. The data techniques used were experiments, documentation, questionnaires, and qualitative descriptive data analysis techniques using Likert scale calculations. The results of the study on the use of cashew fruit flesh as rendang in terms of taste were 89.6%, texture 80%, color 95.25% and aroma 92.8%. Then obtained an average result of the Likert scale analysis of 89.4% with very good interpretation criteria. Thus it can be concluded that cashew fruit flesh can be used as an alternative substitute for meat in rendang.]]>
<![CDATA[Organoleptic Quality of Semprit Cookies Made from Yellow Corn Flour (Zea Mays L.) ]]>
<![CDATA[Vries, Renatha Marcel Emmanuella de]]>;
<![CDATA[Rumadana, I Made]]>;
<![CDATA[Hardina, Hardina]]>
<![CDATA[ Indonesian Journal of Applied and Industrial Sciences (ESA) Vol. 3 No. 6 (2024): November 2024 ]]>
Publisher : <![CDATA[PT FORMOSA CENDEKIA GLOBAL ]]>
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DOI: 10.55927/esa.v3i6.11306
<![CDATA[The purpose of this study was to determine the quality produced by semprit cookies made from yellow corn flour. The data collection methods used were experiments, documentation, organoleptic tests, questionnaires, panelist tests, and Likert scales. This study focused on quality tests using the five senses, through experiments in making semprit cookies made from yellow corn flour. After the experiment, it was continued with a panelist test to obtain the results of the quality test from 25 fairly trained panelists. The results obtained from the quality test were 93.6% on the Likert scale for taste, aroma, texture and color. These results are classified as very good criteria. From this study it can be concluded that semprit cookies made from yellow corn flour can be an alternative processed snack for gluten intolerant users.]]>
