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All Journal Jurnal Kompetensi Teknik Referensi : Jurnal Ilmu Manajemen dan Akuntansi
Wike Laurenzia Warrauw
Universitas Ciputra
Economics, Econometrics & Finance Engineering

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Variation of roasting temperature in making cookies with barlin banana flour base and skin (Musa Acuminata AA) on dietary fiber content and organoleptic test Minantyo, Hari; Winarno, Prasetyon Sepsi; Warrauw, Wike
Jurnal Kompetensi Teknik Vol 10, No 2 (2018)
Publisher : Fakultas Teknik, Universitas Negeri Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/jkomtek.v10i2.18031

Abstract

The purpose of this study was to use barlin banana peel waste (Musa acuminata AA) with flour made together as well as the banana fruit. Barlin banana flour with skin is made into a cake. The results of these cookies are tested in the laboratory to determine the content of dietary fiber. This type of research is experimental research. The production starts from fresh barlin banana into berlin banana flour. The process of making cookies using a roasting process at a different temperature of 170oC, 175oC, and 180oC for 10 minutes. Test the nutritional content of barlin banana flour mixed with the skin containing 3.96 dietary fiber. The content of dietary fiber in cakes is made from barlin banana flour mixed with the roasting process, the higher the heating temperature, the less the fiber content of the food reaches 3.89%. In the organoleptic test, cakes tested on 20 respondents resulted in 60% agree, for the texture of crispy cookies in 25% approve and 75% strongly agreed, for the  aroma of fragrant cakes, stating 40% agreed, and 45% strongly agreed, to the taste of cookies that are crisp 40% approved and 50% strongly agreed.
PENGARUH BRAND PREFERENCES TERHADAP CUSTOMER LOYALTY MELALUI KEPUASAN KONSUMEN CHATIME DI SURABAYA Wike Laurenzia Warrauw
Referensi : Jurnal Ilmu Manajemen dan Akuntansi Vol 8, No 2 (2020)
Publisher : Unitri Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33366/ref.v8i2.2033

Abstract

One of the contemporary drink brands, Chatime has significant regular customers. This Study aims to determine the effect of Brand Preferences on Customer Loyalty Through Customer Satisfaction at Chatime in Surabaya. At least there are several indicators contains in each element that underlines the questionnaire that has been distributed to the target of the researcher. This research was conducted using quantitative methods using the method of calculating the results of the GSCA which the overall results of the indicators were declared valid and reliable. Hypothesis test results indicate that the value estimate on the relationship between customer satisfaction has a positive and significant effect on brand preferences.
Co-Authors Hari Minantyo Prasetyon Sepsi Winarno