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All Journal Forum Agribisnis Chimica et Natura Acta Budapest International Research and Critics Institute-Journal (BIRCI-Journal): Humanities and Social Sciences
Tasya Amanda
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Religion Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemistry Economics, Econometrics & Finance Environmental Science Materials Science & Nanotechnology Social Sciences

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ANALISIS TINGKAT KEPUASAN KONSUMEN RESTORAN WAROENG HOTPLATE ODON CIBANTENG, BOGOR, JAWA BARAT Tasya Amanda; Rita Nurmalina
Forum Agribisnis Vol 8 No 1 (2018): FA VOL 8 NO 1 MARET 2018
Publisher : Magister Science of Agribusiness, Department of Agribusiness, FEM-IPB University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/fagb.8.1.81-96

Abstract

The competition among restaurants increases due to citizen’s new lifestyle for visiting restaurant. The purpose of this study is to analyze the consumer decision of making process, the customer satisfaction, and to formulate the recommendation for attributes improvement. Data are collected from 143 respondents using convenience sampling method and processed by Customer Satisfaction Index (CSI) and Importance Performance Analysis (IPA). The analytical results showed that the customer was generally 72,8 percent satisfied and the restaurant should give a high attention on the price, the availability of parking area, and supporting facilities to be improved because the importance scores of them were high but the pee scores were still low. To increase the customer satisfaction, restaurant should improve its performance by expanding the parking area, improving the supporting facilities, optimalizing food portion with the price and also improve the attributes that have lower weighted-score by setting an attractive promotion, re-arranging the aesthetic space, creating advertisement, and providing autodebit service.
Effect of Electronic Word Of Mouth, Product Quality, and Price on Purchase Intention Tasya Amanda; Hery Winoto Tj; Aini Kusniawati; Surachman Surjaatmadja
Budapest International Research and Critics Institute (BIRCI-Journal): Humanities and Social Sciences Vol 4, No 3 (2021): 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.v4i3.2424

Abstract

This study was conducted to analyze the effect of Electronic Word Of Mouth, Product Quality, and Price on purchase intention. This research was conducted on the Imokey.Id Brand on the Instagram Platform with a sample of 100 respondents from imokey.id followers. This study uses a verification research model with an explanatory survey method, namely the research method for collecting sample data using slovin calculations. This study has the result that electronic word of mouth has an influence on purchase intention while product quality does not have a direct influence on purchase intention and price has an influence on purchase intention.
Bio-Hand Sanitizer Based on Peel of Lime (Citrus aurantifolia S) and Leaves Betel (Piper betle L) Nila Tanyela Berghuis; Kumara Dimas Setiawan; Angelica Maratu; Pusfianty Pusfianty; Tasya Amanda; Roehanul Janah; Revita Sari
Chimica et Natura Acta Vol 11, No 1 (2023)
Publisher : Departemen Kimia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/cna.v11.n1.43347

Abstract

The large number of antiseptic products on the market provide choices for people to choose alcoholic or non-alcoholic hand sanitizers. Most commercial hand sanitizers are 70% to 90% alcohol-based. For some people, the use of alcohol-based hand sanitizers is not friendly for sensitive skin. Therefore, in this study efforts were made to minimize the use of alcohol as an antiseptic agent in hand sanitizers by using lime peel extract and betel leaf extract. Betel leaves contain chemicals that are useful as antiseptic, antibacterial, and antioxidant substances. The lime peel contains flavonoid compounds that are useful as antioxidants, antiseptics, anticancer, anti-inflammatory, and antibacterial. The results showed that the extraction of lime peel was dark brown and betel leaves were blackish brown. Lime peel extraction was carried out for 5 hours using the maceration method while lime peel extraction used the reflux method. The results of the inhibition test using the Disk Diffusion Test method showed that the growth of bacteria in the sample area grew less compared to the eco-enzyme and water. While the results of the organoleptic test showed that bio-hand sanitizer products made from the lime peel and betel leaf were quite attractive to respondents. 
Co-Authors Aini Kusniawati Angelica Maratu Hery Winoto TJ Kumara Dimas Setiawan Nila Tanyela Berghuis Pusfianty Pusfianty Revita Sari Rita Nurmalina Roehanul Janah Surachman Surjaatmadja