Perilaku Konsumen Terhadap Jajanan Tradisional  di Kabupaten Pekalongan

Muhandri, Tjahja; Hasanah, Uswatun; Amanah, Aisyah

doi:10.29244/jmpi.2021.8.1.10

Cited by 5 publications

(5 citation statements)

References 13 publications

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“…b. Hidden characteristics, including: nutritional value and microbiological safety According to (Muhandri & Kadarisman, 2012).…”

Section: Strukture Organisasi DI Pt Perkebunan Nusantara (Ptpn) Xiimentioning

confidence: 99%

Implementation of Kertowono Tea Production Process Control in Efforts to Create Production Targets at PT Perkebunan Nusantara (PTPN) XII in Lumajang

Ermawati¹

2023

IJAMR

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The purpose of this study was to determine the implementation of the production process and planning process in an effort to achieve production targets at PT Perkebunan Nusantara (PTPN) XII in Lumajang. This type of research is descriptive research with a qualitative approach where the data were obtained from a PT Perkebunan Nusantara (PTPN) XII in Gucialit sub-district, Lumajang district. In this study, data were obtained using interview and documentation methods for PT Perkebunan Nusantara (PTPN) XII employees in Lumajang. The data used are primary and secondary data. The results of this study state that PT Perkebunan Nusantara (PTPN) XII in Gucialit Lumajang has implemented a production process starting from input, transformation, output and feedback. In the planning process for Kertowono tea production to achieve the production target, it is carried out by minimizing the number of defective products, this happens due to irregularities in the production process that are not maximal, even though the production target every year has not been achieved or fulfilled, the company is still trying to achieve the target. production with market demand which continues to increase every year.

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“…b. Hidden characteristics, including: nutritional value and microbiological safety According to (Muhandri & Kadarisman, 2012).…”

Section: Strukture Organisasi DI Pt Perkebunan Nusantara (Ptpn) Xiimentioning

confidence: 99%

Implementation of Kertowono Tea Production Process Control in Efforts to Create Production Targets at PT Perkebunan Nusantara (PTPN) XII in Lumajang

Ermawati¹

2023

IJAMR

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“…Hingga sampai saat ini dengan seiring berkembangnya zaman, kuliner adalah bidang yang utama dari semua kalangan masyarakat untuk dinikmati (Ika, 2019). Tidak hanya itu masyarakat sekarang juga menyukai hal yang praktis dan memiliki kandungan gizi yang sehat (Muhandri et al, 2021). Makanan yang memiliki nilai lebih seperti kenyamanan, rasa dari Value: Jurnal Manajemen dan Akuntansi, 18 (2), Hal.…”

Section: Pendahuluanunclassified

Visibilitas Dan Penetapan Harga Terhadap Pengalaman Pelanggan Ayam Geprek Sa’i Cabang Beji

Putri,

Sumartik,

Hariasih

2023

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In this era of rapid technological advancement, humans are constantly seeking and choosing various ways to do things quickly and easily, including when it comes to dining. Fast food restaurants have become common in many cities. The food industry in Indonesia is currently experiencing rapid development. Therefore, intense competition arises to create and fulfill the increasingly sophisticated and high demands of consumers. This study aims to analyze the impact of visibility and pricing on customer experience. The research utilizes a quantitative method, with a research design involving hypothesis testing. In this study, data is obtained from two sources, namely primary data and secondary data. An online questionnaire is distributed to customers of Beji Geprek Sa'i Fast Food Restaurant, Beji Branch, as research subjects to collect primary data. Data analysis will be conducted using SPSS software, with the research sample consisting of individuals who have visited Beji Geprek Sa'i Fast Food Restaurant, Beji Branch, more than once. The questionnaire will be distributed through Google Form. Based on the conducted research, it can be concluded that the factors of visibility and pricing contribute to or influence customer experience (Y). Keywords: Visibility, Pricing, Customer Experience.

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“…Higiene perorangan merupakan hal yang penting saat hendak menangani atau mengolah suatu pangan (Paratmanitya et al 2016). Hal ini dianggap penting karena mampu menghentikan penyebaran bakteri dari tenaga pengolah pangan untuk mengolah hingga menyajikan suatu pangan (Muhandri et al 2020). Setiap orang dapat membawa bakteri yang dapat merugikan tubuh yang terdapat pada: kulit-rambut, mulut-tenggorokanhidung, kuku yang kotor, pakaian juga dapat menjadi sumber kontaminan pada pangan .…”

Section: Usaha Bakso Bakarunclassified

Higiene Pengolah dan Pedagang serta Identifikasi Cemaran Salmonella sp pada Bakso Bakar di Teluk Binjai, Kota Dumai

Putria¹,

Erowati²,

Fitri³

et al. 2022

J. Mutu Pangan

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The implementation of hygienic snacks starting from processing and serving is an important factor that must be considered by all food producers and sellers. Teluk Binjai in Dumay City has various vendors selling various kinds of snacks, one of which includes grilled meatballs. The purpose of this study was to see personal hygiene of processors and traders as well as the identification of Salmonella sp contamination in grilled meatballs in Teluk Binjai, Dumai City. There were three merchants found at the location. This type of research is descriptive observational with total sampling technique. In general, it was found that the processing staff and traders of grilled meatballs did not meet the personal hygiene requirements as only 40% processors that keep hand, hair and head clean. This can be caused by various factors such as lack of knowledge of processors and traders about the importance of application of good personal hygiene. All samples of grilled meatballs at traders did not contain Salmonella sp. However, this does not rule out the possibility of other microbiological contamination in grilled meatballs. There is a need for further research on the factors that influence the application of personal higiene in snack foods and the identification of other types of microbiology in grilled meatballs.

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Perilaku Konsumen Terhadap Jajanan Tradisional di Kabupaten Pekalongan

Cited by 5 publications

References 13 publications

Implementation of Kertowono Tea Production Process Control in Efforts to Create Production Targets at PT Perkebunan Nusantara (PTPN) XII in Lumajang

Implementation of Kertowono Tea Production Process Control in Efforts to Create Production Targets at PT Perkebunan Nusantara (PTPN) XII in Lumajang

Visibilitas Dan Penetapan Harga Terhadap Pengalaman Pelanggan Ayam Geprek Sa’i Cabang Beji

Higiene Pengolah dan Pedagang serta Identifikasi Cemaran Salmonella sp pada Bakso Bakar di Teluk Binjai, Kota Dumai

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