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Eka Rosalina
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Economics, Econometrics & Finance Education

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Analisis Perbedaan Profitabilitas Sebelum dan Sesudah Memenangkan Top CSR (Corporate Social Responsibility) Sixtia Apriyana Asrul; Wiwik Andriani; Eka Rosalina
Akuntansi dan Manajemen Vol. 13 No. 1 (2018): Akuntansi dan Manajemen
Publisher : Jurusan Akuntansi Politeknik Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30630/jam.v13i1.32

Abstract

This study aimed to examine whether there are differences in the profitability of a company before and after winning TOP CSR. The data used in this study is secondary data obtained from the financial statements of companies listed on the Indonesia Stock Exchange for the period 2008-2017. The sample of this study consisted of 17 companies using purposive sampling, ie companies that won TOP CSR from 2011-2017, companies listed on the Indonesia Stock Exchange and companies that had issued 3 years of financial statements after winning the CSR TOP. The variable used in this study is profitability which is proxied by Return On Assets (ROA), Return On Equity (ROE) and Net Profit Margin (NPM). Hypothesis testing is carried out by Paired Sample T-test using the IBM SPSS Version 20 software. Based on the tests carried out, it can be concluded that there are differences in profitability as seen from the ROA side, whereas when viewed from the ROE and NPM side it is not there are differences in profitability.
Perancangan Desain Pengembangan Industri Makanan Tradisonal Minangkabau yang Berdaya Saing Global Eka Rosalina; Afridian Wirahadi Ahmad
Akuntansi dan Manajemen Vol. 12 No. 1 (2017): Akuntansi dan Manajemen
Publisher : Jurusan Akuntansi Politeknik Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30630/jam.v12i1.72

Abstract

This study aims to discuss the design strategy of traditional minangkabau food development in West Sumatra Province and to provide policy recommendation for traditional minangkabau food to be globally competitive. Tourism in the Minangkabau region is known in three things: culinary tourism (traditional food), nature tourism and cultural tourism. Ideally, whatever the destination in West Sumatra, each region always highlight the uniqueness of traditional food, but it is difficult to find traditional minangkabau food, especially in tourist areas. Culinary business that grow precisely fast food. The study was conducted on all regencies / cities in West Sumatra. Data collection techniques through interviews and questionnaires and FGDs. The data analysis was performed by IFAS analysis tool, EFAS.
Co-Authors Afridian Wirahadi Ahmad Sixtia Apriyana Asrul Wiwik Andriani