Utilization of super red dragon fruit (Hylocereus costaricensis) are often limited to its flesh, whereas the peel as much as 30-35% weight of fruit was rich in antioxidants. Further processing is needed to increase the consumption of the dragon fruit peel. Effort achievement was made through fruit peel powder application on fermented beverage. Fermentation process (42°C within 14 hours) was conducted with 6.0% (v/v) of Streptococcus thermophilus: Lactobacillus plantarum: Lactobacillus bulgaricus = 1:1:1, skim milk (5% and 10%), and the peel powder of red dragon fruit (1.0, 1.5, 2.0%). Skim milk (1%) and dragon fruit peel powder (5%) were the best formulation based on pH value (4.05-4.08), total of titrated acids [TTA] (0.74%), and total of lactic acid bacteria [LAB] (Log 8.77-8.91 CFU/ml). The best formulation was then used to determine LAB culture ratio (S. thermophilus: L. plantarum : L. bulgaricus (1:1:1, 1:1:2, 1:2:1, 2:1:1). The ratio of 1:1:1 is selected as the best ratio based on pH (4.14), TTA (0.69%), total LAB (Log 9.41 CFU/ml). The product with preferred formulation contains phenolic 483.67 mg GAE/ml, flavonoid 315.59 mg QE/ml, IC50 39.94x104 mg/l (increased 241% [very strong level]), declared microbiologically safe (free of coliform), and still acceptable by consumers in hedonic (4.69 of 7.0).
The impact of globalization has affected many aspects in the development of human life. Over time, the internet has become one of the human needs to survive in this era of globalization. The use of the internet in the world of marketing is not a taboo thing for the people of Indonesia, especially Jakarta. This study aims to determine the effect of reputation, credibility, and persuasive ability of each or simultaneously on the intensity of consumers in choosing a restaurant. The research methodology used is in the form of a quantitative test carried out by distributing questionnaires to 148 respondents and analyzed by SPSS Statistics 22 application. The results of the analysis show that all variables are declared valid and reliable. The credibility variable is considered to have a significant influence on the intention of choosing a restaurant. Reputable variables do not have a significant effect on the selection of a restaurant because the established and strong restaurant names are not affected by the reputation of endorsers. The variable persuasive ability has a significant influence on the selection of a restaurant. Variables of credibility, reputation, and persuasive abilities of food bloggers have a close relationship with consumer purchasing decisions.Abstrak: Dampak adanya globalisasi telah mempengaruhi banyak aspek dalam perkembangan kehidupan manusia. Seiring berjalannya waktu, internet telah menjadi salah satu kebutuhan manusia untuk bertahan hidup di era globalisasi ini. Pemanfaatan internet dalam dunia pemasaran tidak menjadi hal yang tabu bagi masyarakat Indonesia, khususnya Jakarta. Penelitian ini bertujuan untuk mengetahui pengaruh reputasi, kredibilitas, dan kemampuan persuasif masing-masing maupun secara bersamaan terhadap intensi konsumen dalam memilih sebuah restoran. Metodologi penelitian yang digunakan berupa uji kuantitatif yang dilakukan dengan penyebaran kuisioner terhadap 148 responden dan dianalisis dengan aplikasi SPSS Statistics 22. Hasil dari analisis menunjukkan bahwa seluruh variabel dinyatakan valid dan reliabel. Variabel kredibilitas dinilai memberikan pengaruh signifikan terhadap intensi pemilihan sebuah restoran. Variabel reputasi tidak memberikan pengaruh signifikan terhadap pemilihan sebuah restoran karena nama restoran yang sudah mapan dan kuat tidak terpengaruh oleh reputasi endorser. Variabel kemampuan persuasif memberikan pengaruh signifikan terhadap pemilihan sebuah restoran. Variabel kredibilitas, reputasi, dan kemampuan persuasif dari food blogger memiliki hubungan yang erat terhadap keputusan pembelian konsumen. PENDAHULUAN Latar BelakangSemua makhluk hidup membutuhkan makanan untuk kelangsungan hidupnya. Keperluan pangan sudah menjadi kebutuhan primer bagi seluruh umat manusia. Berbagai restoran dan tempat makan beroperasi untuk memenuhi kebutuhan manusia. Semakin banyak pilihan restoran dan jenis makanan yang kaya menjadikan persaingan antar restoran dalam menarik perhatian konsumen tak terelakan. Kemampuan teknologi yang semakin berkembang
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