Standarisasi Produk Rumah Makan Khas Samarinda Di Kota Samarinda

Sudarmayasa, I Wayan; Noor, M. Fauzan; Uhai, Sabalius

doi:10.46984/sebatik.v23i2.820

Cited by 3 publications

(3 citation statements)

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“…Produk yang dijual oleh pelaku bisnis di kota Samarinda merupakan produk yang mampu memenuhi kebutuhan pokok maupun kebutuhan yang digunakan sehari-hari (Sudarmayasa et. al., 2019).…”

Section: Pendahuluanunclassified

Pengaruh Kualitas Produk Dan Promosi Terhadap Keputusan Pembelian Produk Breadlife Di Mall Lembuswana Samarinda

Pali

2021

JADBIS

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Bread is a necessity that is sought after by young to old people. The level of demand for bread in various region is very large and is one of them. In samarinda bread sales market there is a tight competition so that many businesses to increase sales to survive. This makes product quality and and promotion important enough to continue to innovate in offering a product. In this study there are two independent variables (free) including product quality and promotion. While the dependent variable is the purchase decision. The pusrpose of this study was to find out and analyze the influence of product quality variables and promotion influential simultaneously and partially on Breadlife product purchasing decisiuns at Mall Lembuswana Samarinda. To find out which variables have dominant influence on Breadlife product purchasing decisions at Mall Lembuswana Samarinda. The method used is a method with a sample of 96 respondents with an unknown population. Data collection techniques are libreary research and field research in thefrom of questionnaires, observations and interviews. Whhile the data analysis technique uses multiple linear analysis. The results of this study note that Product Quality (X1) and Promotion (X2) at Breadlife Mall Lembuswana Samarinda Simultaneously and partially have a significant influence on the decision to purchase Breadlife products at Mall Lembuswana Samarinda at 51.1%.

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“…Produk yang dijual oleh pelaku bisnis di kota Samarinda merupakan produk yang mampu memenuhi kebutuhan pokok maupun kebutuhan yang digunakan sehari-hari (Sudarmayasa et. al., 2019).…”

Section: Pendahuluanunclassified

Pengaruh Kualitas Produk Dan Promosi Terhadap Keputusan Pembelian Produk Breadlife Di Mall Lembuswana Samarinda

Pali

2021

JADBIS

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“…Layaknya Kota yang ada di Indonesia, Kota Samarinda terkenal akan nuansa alam yang indah nan rupawan [2]. Samarinda juga menawarkan aneka kuliner dan aneka kerajinan yang bisa dijadikan sebagai buah tangan [3], [4].…”

Section: Pendahuluanunclassified

Penerapan Graph-Coloring Untuk Rekomendasi Pusat Oleh-Oleh Khas Samarinda

2021

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There are too many souvenir centers in Samarinda. Usually, it makes everyone confused to choose it, and it takes a long time to decide. This is one of the most common problems. In determining the location of the souvenir center, it is necessary to use place recommendations to save time. Therefore we need a system and method that can be applied to recommend a souvenir center. The souvenir center place recommendation application is made to help everyone in finding a souvenir center place with a choice of types of souvenirs. The method used is the Graph Coloring Method; with the application development method used is Waterfall consisting of data analysis, technology analysis, system analysis, information analysis and user analysis. The result of this research is that an application for determining the souvenir center, that application ion can recommend a center for souvenirs with the same choice of souvenirs. Users can input the type of souvenirs that they want, and then the application will recommend the center of the souvenirs by using a simple row and point coloring algorithm. After processing, the application will be able to display the results of recommendations for souvenir centers with the same type of souvenirs.

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“…PENDAHULUAN erkembangan teknologi internet berperan penting pada suatu bisnis atau usaha yang dijalankan oleh masyarakat seperti halnya rumah makan ataupun cafe, oleh karena itu dibutuhkan suatu perancangan untuk mengembangkan penggunaan teknologi yang ada, guna membantu setiap bidang usaha [1]. Rumah makan setidaknya memiliki tiga komponen yang harus dipenuhi yaitu makanan dan minuman, pelayanan yang ramah serta suasana yang baik untuk pelanggan [2].…”

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Design and Evaluation of Cafe Kahuripan Booking and Reservation Website User Interface with Design Thinking

Ismi Aziz,

Prasetyo,

Sidiq

2024

antivirus

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Cafe Kahuripan is a business engaged in the culinary field where customers can order menus and rent a place. Currently, the process of ordering menus and renting a place is done manually with customers coming directly to the place or contacting the admin via WhatsApp listed on Facebook. However, there is a decrease in subscribers from 2021 to 2022 due to a lack of marketing which is only limited to Facebook and Whatsapp. To overcome these problems, it is necessary to design a website as a solution to make it easier for customers to order menus and rent places online. In this design, it is necessary to pay attention to a good User Interface (UI) in order to increase the level of user trust and satisfaction. The website must also have easy access that can be done anywhere. Cafe Kahuripan website user interface design uses the design thinking method. The design of the user section, there are several pages such as home, about us, menu, reservation, contact us, order status and reservation status. The design of the admin section, there is an admin dashboard, customer data, menus, orders and reviews. The result of this study is the design of the user interface for the Cafe Kahuripan website from the user side (front-end), which allows users to order menus and rent places online. The results of the usability testing which obtained an average score of 79 is a good achievement and indicates that the UI design that has been carried out has succeeded in meeting user needs. Hypothesis analysis shows that the hypothesis H0 is rejected and H1 is accepted, this is in accordance with the average score of the System Usability Scale (SUS). Respondents' feedback was analyzed and improved according to the suggestions given based on the priority level to produce a better website for users.

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Standarisasi Produk Rumah Makan Khas Samarinda Di Kota Samarinda

Cited by 3 publications

References 0 publications

Pengaruh Kualitas Produk Dan Promosi Terhadap Keputusan Pembelian Produk Breadlife Di Mall Lembuswana Samarinda

Pengaruh Kualitas Produk Dan Promosi Terhadap Keputusan Pembelian Produk Breadlife Di Mall Lembuswana Samarinda

Penerapan Graph-Coloring Untuk Rekomendasi Pusat Oleh-Oleh Khas Samarinda

Design and Evaluation of Cafe Kahuripan Booking and Reservation Website User Interface with Design Thinking

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