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All Journal Budapest International Research and Critics Institute-Journal (BIRCI-Journal): Humanities and Social Sciences
R. Abdoel Djamali
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Religion Arts Humanities Economics, Econometrics & Finance Social Sciences

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The Effect of Consumer Preference, Perception, and Awareness on Yogurt Purchase Decisions in Banyuwangi Regency Getta Hayyuning Mangesti; R. Abdoel Djamali; Rizal Rizal
Budapest International Research and Critics Institute-Journal (BIRCI-Journal) Vol 5, No 3 (2022): Budapest International Research and Critics Institute August
Publisher : Budapest International Research and Critics University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33258/birci.v5i3.6550

Abstract

Functional drinks are promoted as products that have health benefits. Yogurt is a functional product that is fortified with calcium, fiber and probiotics. Yogurt imports have increased by 225.98%, this means that it is in line with the increasing need for Indonesian people to consume yogurt. The purpose of this study was (1) to analyse the effect of consumer preferences on yogurt purchasing decisions, (2) to analyse the effect of consumer perceptions on yogurt purchasing decisions, (3) to analyse the effect of consumer awareness on yogurt purchasing decisions. The variables observed in this study were consumer preferences, consumer perceptions, consumer awareness, and purchasing decisions on yogurt. This study uses a quantitative descriptive method. The data obtained were processed using SEM-PLS. Respondents are consumers who often shop at the five modern retailers in the city of Banyuwangi. The results of this study indicate that consumer preferences for yogurt are still considered quite low. Respondents already know that the composition contained in yogurt products is important in deciding to buy. The relationship between consumer perceptions of purchasing decisions is positive. Consumer awareness of purchasing decisions has a significant influence. Respondents already know that yogurt is a healthy fermented milk drink.
Forecasting Commodity Price of Cayenne Pepper (Capsicum Frutescens L.) in Jember with Holt-Winters Exponential Smoothing Method to Get Financial Benefit Muhammad Hanif Fadloli; R. Abdoel Djamali
Budapest International Research and Critics Institute-Journal (BIRCI-Journal) Vol 6, No 3 (2023): Budapest International Research and Critics Institute August
Publisher : Budapest International Research and Critics University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33258/birci.v6i3.7679

Abstract

Cayenne pepper is one of the largest horticultural crop commodities produced in Jember Regency. Cayenne pepper has a high economic value and is in great demand by the people of Jember Regency, but the commodity price of cayenne pepper has a pattern of sharp fluctuations. The purpose of this research is to predict the price and identify the factors that influence the price of cayenne pepper in Jember Regency. This research is included in the type of quantitative descriptive research that uses the Holt-Winters Exponential Smoothing method as forecasting and the simple regression method as a determinant of the factors that influence prices. The results of this study are the most optimal forecasting parameter values, namely the alpha (????) value of 0.5, beta (β) of 0 and gamma (γ) of 0.22, and produce a MAPE value of 34%. Factors that affect changes in the price of cayenne pepper in Jember Regency are the price of substitute ingredients (red chilies) and rainfall.
Analysis Quality Control of White Tofu Products using The Six Sigma Method at UD Al Jaliil Tofu Factory in Jember Regency Qurrotul‘ Aini; R. Abdoel Djamali
Budapest International Research and Critics Institute-Journal (BIRCI-Journal) Vol 6, No 3 (2023): Budapest International Research and Critics Institute August
Publisher : Budapest International Research and Critics University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33258/birci.v6i3.7671

Abstract

UD Al Jaliil is one of the white tofu producing agroindustry in Jember Regency. The challenge faced in maintaining quality is that defective products are still found. To deal with this problem, UD Al Jaliil needs to carry out quality control using the Six Sigma method. This study aims to 1) analyze the implementation of quality control at UD Al Jaliil using the Six Sigma method 2) determine the DPMO value and Sigma level of white tofu products 3) identify the factors that cause defective products so that efforts to improve the quality of white tofu can be determined. Quality control is carried out using the Six Sigma method. Six Sigma is a quality control method by reducing the level of defects through five DMAIC stages, namely Define, Measure, Analyze, Improve and Control. The results showed that the process at UD Al Jaliil had not been fully controlled properly because there were still processes that were outside the control limits. The DPMO value of 306,300 units/process means that in one million products produced there is a possibility of 306,300 defective products. The Sigma level of UD Al Jaliil is 2.0064 Sigma. And there are several factors that cause texture defects of white tofu, namely man, machine, method, material and environment factors.
Co-Authors Getta Hayyuning Mangesti Muhammad Hanif Fadloli Qurrotul‘ Aini Rizal Rizal