Journal of Widya Mataram University
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The influence of education, credit access, and entrepreneurship on community welfare in Buleleng Regency
Full text linkThis study aims to examine the influence of education, credit access, and entrepreneurship on the level of community welfare in Buleleng Regency. The research seeks to provide evidence-based recommendations for more effective regional development policies. A quantitative associative approach was employed using primary data collected through questionnaires and secondary data from relevant institutions. Data analysis was conducted using SPSS and SmartPLS software, involving validity and reliability tests, structural model evaluation, and hypothesis testing. Significance was assessed using t-statistics (>1.96) and p-values (<0.05). The results reveal that both education and entrepreneurship have a significant positive effect on community welfare, with entrepreneurship emerging as the most influential factor. In contrast, access to credit was found to have a negative effect, indicating the need for improved financial literacy and credit management among the population. This study contributes to the limited body of literature that simultaneously examines education, credit access, and entrepreneurship in relation to community welfare in rural areas. It offers a comprehensive framework for policymakers to integrate educational development, entrepreneurial support, and prudent credit governance to enhance sustainable socio-economic outcome
Hubungan Gaya Hidup dan Pola Makan dengan Kejadian Hipertensi di Desa Ngadirejo Temanggung Jawa Tengah 2025
Full text linkThe achievement of hypertension case discovery in Ngadirejo Village in 2024 was 784. Based on information from the Head of Non-Communicable Disease Coordinator and the Head of Nutrition Coordinator of Ngadirejo Health Center, the main problems faced are poor diet and lifestyle. Objective: To determine the relationship between lifestyle and diet with the incidence of hypertension in Ngadirejo Village. Method: Quantitative research with a Case Control Survey approach. The study was conducted in Ngadirejo Village with a population of 26 people. The sampling technique used the Total sampling technique. The sample in the study amounted to 26 cases and 26 controls with a total of 52 respondents. This research instrument used a questionnaire and the results of the study were analyzed using the Chi Square test. Results: The results of the study were obtained in the lifestyle variable, there was a significant relationship between lifestyle and the incidence of hypertension with a p-value (0.013). And in the diet variable, there was a significant relationship between diet and the incidence of hypertension with a p-value (0.030). Conclusion: There is a relationship between lifestyle and diet with the incidence of hypertension in Ngadirejo Village, Ngadirejo District, Temanggung Regency, Central Java
Analisis Penyebab Kegagalan Proses Full Body Painting Pesawat Terbang Menggunakan Metode Failure Mode And Effect Analysis (FMEA)
Full text linkPotensi industri penerbangan di Indonesia sangat menjanjikan, didukung oleh kondisi geografis sebagai negara kepulauan terbesar di dunia. Industri ini tidak hanya sebagai sektor transportasi udara, tetapi juga mencakup pembuatan pesawat, MRO, dan pembuatan drone. Menurut Menteri Perindustrian. MRO adalah organisasi yang menyediakan perawatan pesawat terbang. Tugas utama MRO adalah memastikan pesawat terbang layak untuk beroperasi setelah menjalani perawatan. Dalam industri MRO, PT Batam Aero Technic adalah salah satu perusahaan yang berperan penting. Salah satu divisinya, Aircraft Painting, memiliki peran vital dalam menentukan kualitas akhir pesawat. Namun, divisi ini mengalami kesulitan dalam mencapai standar kualitas yang diinginkan, terutama dalam hal defect pada proses full body painting. Analisis terhadap defect pada proses full body painting dilakukan dengan menggunakan metode FMEA. Hasilnya menunjukkan bahwa faktor manusia, material, mesin, dan metode menjadi penyebab utama defect, dengan "Tidak Memahami Teknik" sebagai faktor terbesar. Usulan perbaikan dilakukan melalui pelatihan intensif bagi para painter. Setelah pelatihan, pengawasan selama 7 hari kerja menunjukkan penurunan signifikan dalam jumlah defect. Defect sagging mengalami penurunan sebanyak 82.14%, sedangkan defect lainnya berhasil dihilangkan sepenuhnya setelah pelatihan. Pelatihan ini diharapkan dapat meningkatkan pemahaman dan kualitas kerja para painter, serta mengurangi risiko defect pada proses full body painting di masa mendatang.  
Pengaruh e–service quality dan relationship marketing terhadap loyalitas nasabah dengan komitmen sebagai variabel intervening di BMT NUKAS
Full text linkThis study aims to analyse the effect of e-service quality and relationship marketing on customer loyalty at BMT NUKAS with customer commitment as an intervening variable. A quantitative approach was applied in this study with hypothesis testing using Smart PLS. Data were collected through questionnaires filled out by 163 BMT NUKAS customers. The results showed that electronic service quality had no significant effect on customer commitment (p = 0.138), while relational marketing also had no effect on customer commitment. However, relational marketing had an effect on customer loyalty (p = 0.016), as did e-service quality (p = 0.027). Customer loyalty is also influenced by customer commitment with p = 0.000. However, e-service quality does not directly influence customer loyalty through the mediation of customer commitment (p = 0.180), while relational marketing has a significant influence on customer loyalty through the mediation of customer commitment (p = 0.000). These findings indicate that BMT NUKAS needs to strengthen relationships with customers to build trust and effective communication to increase customer loyalty. In addition, improvements in e-services, including ease of use, transaction security, and responsiveness to customer complaints, are important factors in creating sustainable customer loyalty
"Ngopi Fancy as a Social Representation" A Phenomenological Study of Ngopi Fancy Posts on Instagram
Full text linkThe phenomenon of ngopi fancy coffee among young urban Indonesians has evolved into a social practice encompassing identity, status, and lifestyle representations. This study aims to uncover the subjective meaning of the ngopi fancy coffee experience as part of the construction of social identity shaped through popular culture and digital media. Using a qualitative approach with an interpretive phenomenological analysis (IPA) study design, data were collected through in-depth interviews with five urban middle-class Generation Z participants who are active on social media. The results show that ngopi fancy coffee is interpreted as a form of self-expression, achieving social validation, and a manifestation of aesthetic values in everyday life. This activity functions as a consumption practice and a means of identity performance in the digital space. Social media, especially Instagram, has become the primary medium reinforcing this identity construction by visualizing a modern, aesthetic, and exclusive urban lifestyle. This study concludes that ngopi fancy coffee reflects the relationship between popular culture, symbolic consumption, and digital identity performativity in contemporary urban society. These findings provide a theoretical contribution to the study of cultural communication and identity and a critical reflection on the capitalization of social space in the digital media era.
Keywords: Fancy Coffee; Popular Culture; Phenomenology; Representation
Harmoni struktur sebagai elemen estetika pada studi rancang Stadion mini Teluk Bayur Kabupaten Berau, Kalimantan Timur
Full text linkStadion mini Teluk Bayur yang terletak di Kabupaten Berau, Kalimantan Timur digunakan pertama kali pada Pekan Olahraga Provinsi (Porprov) Kaltim tahun 2022, kemudian setelah Porprov menjadi terbengkalai akibat minimnya minat beraktivitas di stadion tersebut, sehingga diperlukan evaluasi dan strategi berupa studi rancang ulang Stadion mini Teluk Bayur bertujuan untuk menghidupkan aktivitas secara rutin. Metode penelitian yang digunakan adalah eksplorasi yaitu untuk menggali fenomena yang belum banyak diketahui pada kontekstual site stadion dengan menggunakan dasar 5W+H (what, who, when, where, why and how). Penelitian ini menggunakan variabel independen: analisis site, pengaturan visual struktur, pemilihan material struktur, proporsi dan skala, tektonik struktur, hubungan struktur dengan fungsi ruang serta harmoni struktur dan keindahan bangunan terhadap site. Hasil penelitian ini berupa harmoni struktur dan estetika dalam perancangan stadion mini Teluk Bayur, menjadi elemen utama dalam menciptakan keindahan bangunan, dengan memperhatikan komposisi bentuk dan struktur bangunan, ritme, keseimbangan dan memasukkan identitas lokal yang menyatukan aspek teknis dan estetis. Kesimpulan temuan sekaligus saran untuk penelitian selanjutnya, perlu dilakukan eksplorasi pemilihan material struktur dengan mengintegrasikan unsur lokalitas harapannya akan meningkatkan daya tarik stadion dengan berbagai fasilitas olahraga dan kegiatan non olah raga yang representatif, yang tentunya akan meningkatkan perekonomian masyarakat sekitar dan mempertahankan budaya atau lokalitas daerah
Peran entrepreneurial self-efficacy dalam hubungan digital competence dan opportunity recognition capacity terhadap nascent entrepreneurial behavior
Full text linkThis study addresses the intention–behavior gap in university entrepreneurship by testing how digital competence (DC) and opportunity recognition capacity (ORC) shape nascent entrepreneurial behavior (NEB) through entrepreneurial self-efficacy (ESE). A causal-confirmatory quantitative design was applied to 120 student members of HIPMI PT at Universitas Pendidikan Indonesia; data were analyzed using PLS-SEM (SmartPLS 4). Results show ORC significantly increases ESE and NEB, whereas DC affects only ESE; ESE neither predicts NEB nor mediates the effects of DC and ORC. Theoretically, the findings position ESE as necessary but not sufficient for early entrepreneurial action and identify ORC as a proximal cognitive trigger that channels capability into behavior under supportive conditions. Practically, the study recommends experiential learning and structured opportunity pipelines (e.g., project-based tasks, mentoring/incubation, market validation) to convert self-efficacy into observable nascent behavior
Karakteristik Fisikokimia Mayonnaise Rendah Lemak Berbasis Isolat Protein Kedelai : Studi Formula Terbaik Berdasarkan Uji Hedonik
Full text linkConventional mayonnaise is typically high in fat and cholesterol due to the use of oil and egg yolk as emulsifiers. This study aimed to develop a healthier alternative by formulating low-fat mayonnaise using soy protein isolate (SPI) as a plant-based emulsifier. The objective was to evaluate the physical and chemical properties of SPI-based mayonnaise selected through hedonic testing, and to compare it descriptively with a conventional sample (without SPI) and a commercial product. A Completely Randomized Design (CRD) was applied with five SPI concentrations: 0%, 1%, 2%, 3%, and 4%. Parameters observed included viscosity, texture, emulsion stability, color, pH, moisture, fat, and protein content. The 4% SPI formulation was identified as the most preferred based on sensory evaluation. Results showed that the 4% SPI sample had lower fat content (31.51%) and higher protein content (4.41%) than the reference samples. It also exhibited high viscosity (36,937.5 cP), good texture (0.094 N), excellent emulsion stability (96.80%), bright appearance (L=66.30; a=1.33; b=12.67), and a pH of 3.95. These findings suggest that SPI-based mayonnaise offers improved nutritional and physical qualities, making it a promising functional low-fat alternative favored by consumers
Pengaruh Substitusi Tepung Ubi Ungu pada Pembuatan Kue Kastengel Terhadap Kualitas Organoleptik dan Tingkat Kesukaan
Full text linkThis study aims to determine 1) the effect of purple sweet potato flour substitution with a percentage of 10%, 20%, and 30% on the organoleptic quality of kastengel in terms of aroma, color, taste, and texture 2) the level of public preference for the quality of kastengel with 10%, 20%, and 30% purple sweet potato flour substitution in terms of aroma, color, taste, and texture. The questions in the study were: 1) is there an effect of purple sweet potato flour substitution with a percentage of 10%, 20%, and 30% on the organoleptic quality of kastengel cakes in terms of aroma, color, taste, and texture? 2) what is the level of public preference for kastengel cakes with 10%, 20%, and 30% purple sweet potato flour substitution in terms of aroma, color, taste and texture? This research uses pure experiment with RAL. Sampling technique with simple random sampling method. Conducted in Minggiran Village, the research subjects were 15 semi-trained panelists and 60 untrained panelists. The data collection method used observation of the organoleptic test. The research instrument was a questionnaire, a rating scale for the differentiation test with a score of 1 - 5, while a scale of 1 - 4 for the liking test. Data analysis techniques using ANOVA, with a confidence level of 95%, if significantly different, followed by LSD test. The results of this study showed that: 1) there is an effect of purple sweet potato flour substitution on the quality of 10%, 20%, and 30% kastengel. The best quality of kastengel is purple sweet potato flour substitution of 20%
Pengaruh Substitusi Tepung Sukun Pada Pembuatan Mie Terhadap Sifat Sensoris Dan Kadar Seratnya
Full text linkSome regions utilize breadfruit as food by boiling, frying, or processing it into cassava. However, breadfruit has the opportunity to be processed into breadfruit flour noodles generally use the basic ingredients of wheat flour. This study aims to determine 1) the effect of breadfruit flour substitution quality on wheat flour in making noodles, 2) The level of liking and public acceptance of the quality of breadfruit noodles, 3) The level of fiber content contained in breadfruit noodles. The sampling technique used a questionnaire with written criteria and breadfruit flour substitution with 16 samples of semi trained panelists and 60 untrained panelists. The level of fiber content used laboratory tests with 3 trials at Chemix-Pratama Laboratory. Breadfruit noodle making was conducted at the Integrated Laboratory of Sarjanawiyata Tamansiswa University and Gatak village, Sumberagung, Jetis, Bantul. The results of this study showed; 1) there was an effect of breadfruit flour substitution on the quality of noodles, 2) the results of the highest public liking test on breadfruit noodles with a percentage of 15%, 3) the results of laboratory tests of the highest fiber content were the percentage of 50% (5.1597gr), then the percentage of 0% (2.8268 gr) the lowest crude fiber content