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All Journal Jurnal Bahan Alam Terbarukan JMBI UNSRAT (Jurnal Ilmiah Manajemen Bisnis dan Inovasi Universitas Sam Ratulangi) Jurnal Abadimas Adi Buana TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Jurnal Teknologi Pertanian Andalas Journal of Tourism Destination and Attraction International Journal of Economics, Business and Accounting Research (IJEBAR) Business Management Journal Program Studi Manajemen
Michael Ricky Sondak
Universitas Ciputra Surabaya
Agriculture, Biological Sciences & Forestry Humanities Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Energy Industrial & Manufacturing Engineering Materials Science & Nanotechnology Public Health Social Sciences Other

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INNOVATION TO PISANG BARLIN (MUSA ACUMINATA AA) AS THE SUBSTITUTE FLOUR Sondak, Michael Ricky; Minantyo, Hari; Winarno, Prasetyon Sepsi
Jurnal Bahan Alam Terbarukan Vol 7, No 1 (2018): June 2018 [Nationally Accredited]
Publisher : Universitas Negeri Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/jbat.v7i1.11415

Abstract

This research is used to explore local ingredients from Musa Acuminata AA. Musa Acuminata AA foodstuffs are usually used only as a raw fruit, not much processed into another food product. Food innovation that raise local potential is needed to increase local food value. This study is an experimentation research, which is uses laboratory experiments at the Food and Beverage Laboratory of Universitas Ciputra Surabaya. Data was collected from 20 respondents by using organoleptic test. There were 3 times of organoleptic test: 1). organoleptic test with whitewash immersion (code 001); 2). organoleptic test with Citroen water immersion (code 002) and 3). organoleptic test without any immersion process (code 003). Musa Acuminata AA flour tested in Research and Industry Standardization Laboratory to know about the moisture, protein, carbohydrate, fiber and potassium. The result: nutrition content code 001. Aw 0.351(25.7C); moisture 7.27%; protein 4.00%; carbohydrate 66.65%; fiber 2.79%; potassium 819.76 mg/100g. Nutrition content for code 002: Aw 0.347(25.6C); moisture 7.30%; protein 4.00%; carbohydrate 68.58%; fiber 2.00%; potassium 780.24 mg/100g. Nutrition content for code 003 Aw 0.536(25.5C); moisture 10.04%; protein 4.01%; Nutrition content for code 68.60%; fiber 1.61%; and potassium 990.18 mg/100g.
Creative Problem Solving sebagai Media Pengembangan Makanan (Studi Kasus pada Mata Kuliah Introduction to Culinary Business Environment di Culinary Business Department Universitas Ciputra Surabaya) Michael Ricky Sondak
Journal of Tourism Destination and Attraction Vol 2 No 2 (2014): Journal of Tourism Destination and Attraction
Publisher : Fakultas Pariwisata Universitas Pancasila

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Introduction to Culinary Business Environment is a course that is based on a real project with real problems experienced by students. Students are expected to be able to understand and professionals of the food product, bakery & pastry terminology, preparation, seasoning and ingredients used, cooking methods and manner of presentation. Live Entertainment Project will be held by combining the comprehensive, synthesis and evaluation with an application to the project. Students are expected to have some successful indicators to be achieved and learning experiences. Classroom action research is used on this research. This research is about how to implement the creative problem solving methods by The Herrmann Model as a tool of developing a creative way of food.
Pengaruh Brand Association, Brand Loyalty, dan Kualitas Produk terhadap Keputusan Pembelian di Zangrandi Surabaya Phoa Jocelyn Azelia Pandy; Michael Ricky Sondak
Journal of Tourism Destination and Attraction Vol 3 No 1 (2015): Journal of Tourism Destination and Attraction
Publisher : Fakultas Pariwisata Universitas Pancasila

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Abstract

This study used a quantitative research that aims to determine whether the brand association, brand loyalty, and product quality influence on purchase decisions in Zangrandi Surabaya. Variables used in this research were brand association as the first independent variable (X1), brand loyalty as the second independent variable (X2), and product quality as the third independent variable (X3). Dependent variable in this study was the purchase decision (Y). There were 100 respondents selected as a sample using purposive sampling method. Data was collected by using questionnaire spreaded to the customer who consumed at Zangrandi Yos Sudarso. The data was analyzed using multiple linear regression analysis techniques then processed using SPSS 21 software. Based on the data analysis, it can be concluded that brand association variable, brand loyalty variable and the quality of the products variable had partial effect on purchasing decisions, as well as brand association variable, brand loyalty, and product quality collectively influence simultaneously on purchasing decisions.
SUBSTITUSI BUBUK AMPAS KELAPA (Cocos nucifera) DENGAN TEPUNG BERAS DALAM PEMBUATAN KUE CHIFFON Michael Ricky Sondak; Evita Mei Kusumaningrum
Jurnal Teknologi Pertanian Andalas Vol 26, No 1 (2022)
Publisher : Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/jtpa.26.1.108-114.2022

Abstract

Penelitian ini bertujuan untuk menghasilkan kue chiffon dengan bahan dasar bubuk ampas kelapa, yang dicampur dengan tepung maizena dan bahan lainnya untuk menggantikan tepung beras. Uji organoleptik dilakukan dengan tiga kali pengulangan dan masing-masing memiliki konsentrasi yang berbeda juga. Uji organoleptik dilakukan dengan 30 panelis tidak terlatih yang sama dengan membagikan kuesioner dengan penilaian menggunakan Skala Likert. Uji organoleptik dilakukan untuk menilai warna, aroma, rasa dan tekstur dari kue chiffon. Ada 4 jenis konsentrasi bubuk ampas kelapa dengan konsentrasi 0%, 40%, 50%, dan 60%. Dari hasil uji organoleptik panelis paling menyukai kue chiffon dengan konsentrasi 50% yang memiliki warna sedikit gelap, aroma wangi kelapa, rasa manis dan gurih dari kelapa, dan tekstur lembut sedikit lebih  kasar
Pengujian organoleptik kulit pangsit dengan penambahan bubuk tulang ayam dalam tiga konsentrasi berbeda Michael Ricky Sondak; Alysia Belinda Santoso

Publisher : Program Studi Ilmu dan Teknologi Pangan, Universitas Yudharta, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v13i1.2592

Abstract

The purpose of this research is to determine chicken bone powder can be utilized as an additional material for making wonton skin. Organoleptic test held by using three repetition with different concentration each. Organoleptic test focused on 30 different panelists to determine which sample was the best and preferred by the panelists. To collect organoleptic test data, questionnaires were distributed using a hedonic scale. This test focused on organoleptic appeal factors such as colour, aroma, taste and texture. There are 4 concentration used on this research: 0% (no addition of chicken bone powder), 10%, 20% and 30%. ANOVA used to find out which sample the panelists liked the most. Based on the ANOVA test, the wonton skin product using the most preferred chicken bone powder with a 10% addition which has the brown colour, similar aroma with general wonton skin, savoury taste and crunchy texture.
THE INFLUENCE OF BRAND AWARENESS AND PERCEIVED QUALITY ON REPURCHASE INTENTION: BRAND LOYALTY AS INTERVENING VARIABLE (CASE STUDY AT KOPI SOE BRANCH OF PANAKKUKANG MAKASSAR) Regina Tuinesia; J. E. Sutanto; Michael Ricky Sondak
International Journal of Economics, Business and Accounting Research (IJEBAR) Vol 6, No 1 (2022): IJEBAR
Publisher : LPPM ITB AAS INDONESIA (d.h STIE AAS Surakarta)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29040/ijebar.v6i1.4861

Abstract

Abstract: The study entitled “The Influence of Brand Awareness and Perceived Quality on Repurchase Intention: Brand Loyalty as Intervening Variable (Case Study at Kopi Soe Branch of Panakkukang Makassar) has seven research objectives, namely: (1) Knowing the effect of brand awareness on brand loyalty, ( 2) Knowing the effect perceived quality on brand loyalty, (3) Knowing the effect of brand awareness on repurchase intention, (4) Knowing the effect of perceived quality on repurchase intention, (5) Knowing the effect of brand loyalty on repurchase intention, (6) Knowing brand loyalty mediates the effect of brand awareness on repurchase intention, (7) Knowing brand loyalty mediates the effect of perceived quality on repurchase intention. Kopi Soe Branch of Panakkukang Panakkukang Makassar is a business engaged in beverages that offers local coffee. This research uses quantitative methods. The population in this study was the consumers of Kopi Soe Branch of Panakkukang Makassar who made transactions for the last six months. The sample in this study amounted to 130 respondents. Data was collected through the distribution of questionnaires distributed online using a google form. In this study, the data was processed using Smart PLS 3.0. The results of this study are: (1) Brand awareness has a significant effect on brand loyalty, (2) Perceived quality has a significant effect on brand loyalty, (3) Brand awareness has a significant effect on repurchase intention, (4) Perceived quality has no significant effect on repurchase intention, (5) Brand loyalty has a significant effect on repurchase intention, (6) Brand loyalty has a significant effect in mediating brand awareness on repurchase intention, (7) brand loyalty has a significant effect on mediating perceivd quality on repurchase intention. Keywords: Brand Awareness, Brand Loyalty, Perceived Quality, Repurchase Intention.
THE INFLUENCE OF PRODUCT QUALITY, SERVICE QUALITY, AND TIMELINESS OF DELIVERY ON REPURCHASE INTENTION AT CAKE BY TENGGILIS SURABAYA Felisa Amelia Candra; J.E. Sutanto; Michael Ricky Sondak
International Journal of Economics, Business and Accounting Research (IJEBAR) Vol 6, No 2 (2022): IJEBAR, VOL. 06 ISSUE 02, JUNE 2022
Publisher : LPPM ITB AAS INDONESIA (d.h STIE AAS Surakarta)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29040/ijebar.v6i2.5396

Abstract

The study entitled “The Influence of Product Quality, Service Quality, and Timeliness of Delivery on Repurchase Intention at Cake by Tenggilis Surabaya” has four objectives, namely: (1) Knowing the effect of product quality on repurchase intention, (2) Knowing the effect of service quality on repurchase intention, (3) Knowing the effect of timeliness of delivery on repurchase intention, (4) Knowing the effect of product quality, service quality, and timeliness of delivery on repurchase intention simultaneously. Cake by Tenggilis Surabaya is a business engaged in the food industry, specifically a cake shop. This research uses quantitative methods. The population in this study was the customers of Cake by Tenggilis. The sample in this study amounted to 150 respondents. Data were collected through questionnaires which were distributed online using google forms. In this study, the data were processed using SPSS 22 for windows. The results of this study are: (1) Product quality has a significant effect on repurchase intention, (2) Service quality has a significant effect on repurchase intention, (3) Timeliness of delivery has a significant effect on repurchase intention, also (4) Product quality, service quality, and timeliness of delivery simultaneously have a significant effect on repurchase intention.
THE INFLUENCE OF SERVICE QUALITY, PRODUCT QUALITY AND PROMOTION TOWARDS MISS POE VIETNAM EATERY’S CONSUMER LOYALTY AT GWALK SURABAYA Jessica Laurentia; J. E. Sutanto; Michael Ricky Sondak
International Journal of Economics, Business and Accounting Research (IJEBAR) Vol 6, No 2 (2022): IJEBAR, VOL. 06 ISSUE 02, JUNE 2022
Publisher : LPPM ITB AAS INDONESIA (d.h STIE AAS Surakarta)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29040/ijebar.v6i2.5145

Abstract

This research entitled “The Influence of Service Quality, Product Quality and Promotion Towards Miss Poe Vietnam Eatery’s Consumer Loyalty at Gwalk Surabaya” has three objectives, namely: (1) Knowing the influence of service quality towards Miss Poe Vietnam Eatery’s consumer loyalty, (2) Knowing the influence of product quality towards Miss Poe Vietnam Eatery’s consumer loyalty, (3) Knowing the influence of promotion quality towards Miss Poe Vietnam Eatery’s consumer loyalty. Miss Poe Vietnam Eatery is a business that is engaged in food that offers Vietnamese food. This study uses quantitative methods. The population in this study are all consumers who have bought Miss Poe Vietnam Eatery products more than once. The sample in this study amounted to 170 respondents. Data was collected using a questionnaire that distributed online. In this study, the data obtained was processed using multiple linear regression analysis using the SPSS program as a tool. The results of this study are: (1) service quality has a significant effect on Miss Poe Vietnam Eatery’s consumer loyalty. (2) product quality has a significant effect on Miss Poe Vietnam Eatery’s consumer loyalty. (3) Promotion has a significant effect on Miss Poe Vietnam Eatery’s consumer loyalty. Keywords: Service Quality, Product Quality, Promotion, Consumer Loyalty.
THE INFLUENCE OF DIGITAL MARKETING, PROMOTION, AND SERVICE QUALITY ON CUSTOMER REPURCHASE INTENTION AT HUB22 LOUNGE & BISTRO SURABAYA Florensia Vivin Ardisa; J.E. Sutanto; Michael Ricky Sondak
International Journal of Economics, Business and Accounting Research (IJEBAR) Vol 6, No 2 (2022): IJEBAR, VOL. 06 ISSUE 02, JUNE 2022
Publisher : LPPM ITB AAS INDONESIA (d.h STIE AAS Surakarta)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29040/ijebar.v6i2.5332

Abstract

The study entitled “The Influence of Digital Marketing, Promotion, and Service Quality on Customer Repurchase Intention at Hub22 Lounge & Bistro Surabaya” has four objectives, namely: (1) Knowing the effect of digital marketing on repurchase intention partially, (2) Knowing the effect of promotion on repurchase intention partially, (3) Knowing the effect of service quality on repurchase intention partially, (4) Knowing the effect of digital marketing, promotion, service quality on repurchase intention simultaneously. Hub22 Lounge & Bistro Surabaya is a business engaged in food and beverages. This research uses quantitative methods. The population in this study was the customers of Hub22 Lounge & Bistro who made transactions for the last six months. The sample in this study amounted to 140 respondents. Data collected through the distribution of questionnaires were distributed online using SPSS version 26. The results of this study are: (1) Digital Marketing partially has a significant effect on repurchase intention, (2) Promotion partially has a significant effect on repurchase intention, (3) Service quality partially has a significant effect on repurchase intention, and (4) Digital marketing, promotion, service quality simultaneously have a significant effect on repurchase intention.
ENTREPRENEURIAL SPIRIT ON ENTREPRENEURIAL INTENTION OF INDONESIAN TRADITIONAL FOOD (CASE STUDY ON STUDENTS AND ALUMNI OF CIPUTRA UNIVERSITY TOURISM-CULINARY BUSINESS STUDY PROGRAM) Gladys Rebecca; J. E. Sutanto; Michael Ricky Sondak
International Journal of Economics, Business and Accounting Research (IJEBAR) Vol 6, No 2 (2022): IJEBAR, VOL. 06 ISSUE 02, JUNE 2022
Publisher : LPPM ITB AAS INDONESIA (d.h STIE AAS Surakarta)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29040/ijebar.v6i2.5412

Abstract

The purpose of this study is to find out how the role of entrepreneurial spirit on entrepreneurial intention of Indonesian traditional food in students and alumni of Tourism-Culinary Busieness study program. The informants in this study are students, alumni, and an expert. This research uses qualitative methods. Data collection were carried out by initial survey, and followed by interviews to depeen the application of entrepreneurial spirit in traditional food business. Based on the results of the interview, it was concluded that entrepreneurial intention must go hand in hand with entrepreneurial spirit so that one's entrepreneurial activities can be run. The characters that must be contained in an entrepreneur include passion character in the form of passion of fighting in business, independent character in the form of the ability to position the business well, marketing character as sesnsitivity in the form of the ability to see and take opportunities by paying attention to customers, creative and innovative character as an effort to differentiate and add business value, calculated risk taker in the form of risky decision making by doing calculations, persistence in the form of perseverance and unyielding spirit when through obstacles, and high ethical standards in the form of ethics in doing business to build a good business image. But in reality the cultivation of characters and interests that should be, a little contrary to the character of today's students as millennials. Millennials have a tendency to want to be fast-paced, instant, and do not want to trouble themselves.
Co-Authors Alysia Belinda Santoso Aylinna Ongsano Baswara Yua Kristama Christiani, Natalia Evita Mei Kusumaningrum Felisa Amelia Candra Fitriyani Gondowijoyo Florensia Vivin Ardisa Florensia Vivin Ardisa Gladys Rebecca Hari Minantyo Irra Chrisyanti Dewi J. E. Sutanto J. E. Sutanto Jessica Laurentia Moses Soediro Phoa Jocelyn Azelia Pandy Pramesti Sanicara Prasetyon Sepsi Winarno Regina Tuinesia Sutanto, JE