867 research outputs found
Penentuan Strategi Pemasaran pada Pia Warung Glenmore Kecamatan Glenmore Kabupaten Banyuwangi
No full textPerkembangan dunia kuliner sekarang ini sangatlah pesat, dilihat dari banyaknya restoran atau rumah makan dengan berbagai konsep yang tersebar di setiap plosok daerah. Setiap rumah makan memiliki keunggulan tersendiri atas produk yang ditawarkannya, di mana keunggulan tersebut akan menarik minat konsumen untuk mengkonsumsi produk yang ditawarkan. Untuk itu dibutuhkan strategi yang tepat sasaran yang akan dapat menyelamatkan perusahaan dari ancaman–ancaman yang akan terjadi di masa yang akan datang. SWOT adalah perangkat umum yang dirancang dan diterapkan sebagai langkah permulaan dalam proses penetapan keputusan dan sebagai perencanaan strategis dalam berbagai terapan (Wahid:2009).
Pia Warung Glenmore Kecamatan Glenmore Kabupaten Banyuwangi adalah rumah makan dan pusat oleh-oleh yang memiliki berbagai olahan masakan rumahan dan juga oleh-oleh. Pia Warung Glenmore berdiri sejak tahun 1987, yang kemudian berkembang hingga sekarang dan merupakan pelopor penjualan produk olahan pia berbagai rasa di Kabupaten Banyuwangi dan sekitarnya. Produk yang paling digemari dari Pia Warung Glenmore adalah bakpia, di mana bakpia di Pia Warung Glenmore memiliki ciri khas yaitu terdapat berbagai macam isi seperti keju, cokelat, kacang hijau, nanas, durian, pisang keju, ketela ungu, ayam, pisang cokelat, pandan di dalamnya yang pada umumnya isian bakpia hanya sebatas kacang hijau dan juga adonannya yang berlapis lapis serta gurih membuat rasanya makin nikmat.
Pia Warung Glenmore menawarkan harga yang terjangkau untuk masing-masing menu sehingga menarik minat konsumen untuk membeli sekedar untuk oleh-oleh ataupun untuk disantap bersama keluarga di rumah.
Hasil penelitian menunjukkan bahwa posisi perusahaan pada penelitian ini adalah terdapat pada kuadran I yaitu kuadran yang mendukung kebijakan pertumbuhan yang agresif, maksudnya perusahaan harus lebih giat dalam mengatasi perkembangan pasar yang kompetitif dalam rangka meningkatkan pertumbuhan pasar
Penerapan E-Commerce dan Inovasi Kemasan untuk Produsen Pia Kota Palembang
Full text linkPia adalah makanan yang terbuat dari campuran kacang hijau dengan gula, yang dibungkus dengan tepung, lalu dipanggang. Mitra dalam kegiatan ini adalah Ibu Siti Fatimah dan Bapak Ahmad Adi Setia Budi yang merupakan produsen pembuat pia. Mitra I usaha Ibu Siti Fatimah bertempat di jalan Sirna Raga Kecamatan Kemuning Kelurahan Pipa Reja, sedangkan usaha Bapak Ahmad Adi Setia Budi bertempat di jalan Sukawinatan lr. Sukarela Kelurahan Sukajaya Kecamatan Sukarami. Kondisi saat ini, terdapat beberapa kendala dalam produksi pia, yaitu desain kemasan produk yang sederhana, serta keterbatasan dalam pemasaran. Berdasarkan kendala yang dihadapi, maka telah dilakukan kegiatan bertahap mulai dari sosialisasi, pelatihan kemasan, hingga pemasaran produk melalui media daring. Metode pengembangan yang digunakan dengan metode waterfall, database MySQL dan bahasa pemrograman PHP. Berdasar tanya jawab pada saat awal kegiatan terungkap bahwa kendala yang dihadapi dari mitra 1 dan mitra 2 adalah selama ini mitra tidak mengetahui desain kemasan kekinian, peralatan yang baik untuk mengemas dan pemasaran secara daring. Berdasar dari identifikasi awal ini maka pemberian pengetahuan dan ketrampilan tentang cara mengemas produk yang lebih baik sangatlah tepat, kemudian pembuatan web dan penerapan penjualan pia melalui website menjadi langkah baik untuk kedua mitra. Kegiatan ini dimulai dengan sosialisasi, pemberian peralatan sebagai alat bantu kemasan seperti mesin press kemasan dan modem internet kemudian pelatihan desain produk dan penerapan penjualan produk pia melalui website.Kata Kunci : e-commerce, inovasi, kreatif, SME’
Estudo da adi??o de farinha da batata Yacon (Smallanthus sonchifolius) em fishburguer de til?pia
Full text linkNile tilapia (Oreochromis niloticus) is the most cultivated freshwater species in the world, and is widely accepted among consumers. However, fish consumption is still small in Brazil. Fish derivatives with nutritional enrichment may be a viable alternative to increase fish consumption. In this context, the objective of this work was to produce fishburger of tilapia with the addition of yacon potato flour (Smallanthus sonchifolius), thus contributing to the nutritional, technological and sensorial characteristics. Three fishburger formulations were prepared, FC, F1 and F2 with substitution of corn starch for 0, 1,5 and 3 % of yacon flour (FY), respectively. The FY was elaborated and the loss index, yield, centesimal composition, water activity (Aw), pH, as well as solubility of corn and starch were determined. In the fishburgueres were determined the centesimal composition, pH, Aw and instrumental color. The cooking characteristics of the formulations were evaluated. Microbiological analyzes of tilapia raw materials were carried out to enable sensorial analysis, in which the acceptance and purchase intention tests were applied, in addition to evaluating the fish consumption frequency of the evaluators. The production of FY presented final yield of 8,95 %, with the largest constituents being total carbohydrates and total dietary fiber. FY showed higher solubility (~ 59 %) to maize starch (~ 4 %). Based on the physicochemical analyzes of the fishburger, they have a high moisture content (~ 74 %) and protein (~ 13 %). Fishburger formulations showed no difference between them for cooking yield, reduction of thickness, reduction of diameter and retention of moisture. However, for lipid retention (% RL) the formulations with FY (F1 and F2) presented higher retention (~ 139 % p <0,05) when compared to the control formulation (~ 123% p <0,05). While, for the expressible water, the higher the FY addition the greater the loss of water (less water retention capacity). With the color analysis, it was verified that the crude F2 showed darker coloration. With the cooking process the FC and F1 became darker, the same was not verified for F2. With cooking, fishburger coloration became more orange (hue ~ 70 ?) and more intense (higher values of Chroma). The microbiological analysis indicated that the tilapia raw materials were in accordance with the legislation. All formulations were well-accepted sensorially, with scores above 7 (moderately liked) for acceptance and about 4 (probably would buy) for purchase intent. The fish consumption frequency of the evaluators was considered low. Among the participants, 52 % answered that they consume fish around once a month. Therefore, although FY did not improve the technological characteristics evaluated, except for % RL, it was shown as an option for addition in fishburger, since it did not affect the sensorial aspects of the same, thus contributing to a meat product with better characteristics nutritional benefits.A til?pia do Nilo (Oreochromis niloticus) ? a esp?cie de ?gua doce mais cultivada no mundo, sendo a mesma muito aceita entre os consumidores. Entretanto, o consumo de pescado ainda ? pequeno no Brasil. Derivados de pescado com enriquecimento nutricional podem ser uma alternativa vi?vel para aumentar o consumo do mesmo. Neste contexto, o trabalho teve por objetivo elaborar fishburguer de til?pia com adi??o de farinha da batata yacon (Smallanthus sonchifolius), contribuindo assim com as caracter?sticas nutricionais, tecnol?gicas e sensoriais. Tr?s formula??es de fishburguer foram elaboradas, FC, F1 e F2 com substitui??o do amido de milho por 0, 1,5 e 3 % de farinha de yacon (FY), respectivamente. A FY foi elaborada e foram determinados o ?ndice de perdas, o rendimento, a composi??o centesimal, a atividade de ?gua (Aw), pH, al?m da solubilidade da mesma e do amido de milho. Nos fishburgueres foram determinados a composi??o centesimal, pH, Aw e cor instrumental. As caracter?sticas de coc??o das formula??es foram avaliadas. An?lises microbiol?gicas nas mat?rias-primas de til?pia foram realizadas, para viabiliza??o da an?lise sensorial, na qual, foram aplicados os testes de aceita??o e inten??o de compra, al?m de avaliar a frequ?ncia de consumo de peixe dos avaliadores. A produ??o de FY apresentou rendimento final de 8,95 %, sendo os maiores constituintes os carboidratos totais e a fibra alimentar total. A FY apresentou solubilidade superior (~59 %) ao amido de milho (~4 %). Com base nas an?lises f?sico-qu?micas dos fishburgueres, os mesmos possuem elevado teor de umidade (~74 %) e prote?nas (~13 %). As formula??es de fishburguer n?o apresentaram diferen?a entre si para rendimento de coc??o, redu??o de espessura, redu??o de di?metro e reten??o de umidade, entretanto para reten??o de lip?dios (%RL) as formula??es com FY (F1 e F2) apresentaram maiores reten??o (~139 % p<0,05) quando comparada a formula??o controle (~123 % p<0,05). Enquanto que, para a perda de ?gua na centrifuga??o, quanto maior a adi??o de FY maior foi a perda de ?gua (menor capacidade de reten??o de ?gua). Com a an?lise de cor, foi verificado que a F2 crua apresentou colora??o mais escura. Com o processo de coc??o a FC e F1 se tornaram mais escuras, o mesmo n?o foi verificado para a F2. Com a coc??o, a colora??o dos fishburgueres se tornaram mais alaranjadas (?ngulo hue ~70 ?) e mais intensas (maiores valores de Croma). A an?lise microbiol?gica indicou que as mat?rias-primas de til?pia estavam de acordo com a legisla??o. Todas as formula??es foram bem aceitas sensorialmente, com notas acima de 7 (gostei moderadamente) para aceita??o e em torno de 4 (provavelmente compraria) para inten??o de compra. A frequ?ncia de consumo de peixe dos avaliadores foi considerada baixa. Dentre os participantes 52 % responderam que consomem peixe em torno de uma vez por m?s. Com isso, apesar da FY n?o ter melhorado as caracter?sticas tecnol?gicas avaliadas, exceto para a %RL, a mesma se mostrou como uma op??o para adi??o em fishburguer, pois n?o afetou os aspectos sensoriais dos mesmos, contribuindo assim para um produto c?rneo com melhores caracter?sticas nutricionais
Khuralgarh Sahib: A Pilgrimage Destination for Adi Dharm Followers
Full text linkIn the 1920s, a protest movement named Ad(i) Dhar(a)m, or Original Religion, emerged in the British province of Punjab with the aim of establishing a religious identity for the untouchable castes and low-caste people, basically from the Sikh community. The Adi Dharmis venerated Sant (Saint) Ravidas, a medieval mystic poet, a Chamar or tanner by origin. The list of their gurus also included Maharishi Valmiki, the legendary first poet — Adi Kavi, or the author of Ramayana, as well as two low-caste Bhakti poets — Kabir and Namdev.
The colonial Census of 1931 listed Adi Dharm as a new religion boasting over 420,000 followers; in subsequent censuses, Adi Dharm was listed as a caste. By the mid-1940s, the protest movement subsided, but in the 1970s it came back to life mainly due to the efforts of Punjabi diaspora. Its revival was also linked to the socio-political activities of Dalits (the downtrodden) in India, especially in Punjab where Scheduled Castes account for over 30 percent of the population nowadays.
The current phase of the Adi Dharm history is associated with the activities of the All-India Adi Dharm Mission; its main temple is located in at foothills of the Himalayas in the village of Kharali in the district Hoshiarpur, Punjab. This paper presents a brief overview of the Adi Dharm history and highlights the role of the Khuralgarh Sahib pilgrimage site in maintaining and boosting the Adi Dharm religious identity in present-day Punjab and beyond
؟adi as a Discourse Marker in Spoken Iraqi Arabic
Full text linkThe linguistic element ؟adi is extensively employed in the variety of Arabic spoken in Iraq to aid in communication and facilitate the cohesion and flow of conversation. ؟adi which roughly means no worries, okay, how dare you?, yeah I hear you, or I've gone through the same thing myself, displays properties typically displayed by discourse markers. For example, it occurs phrase-initially or phrase-finally, it is a grammatically optional lexical item, it is multi-functional and it is an essential feature of spontaneous oral discourse … oral - rather than formal written - discourse among Iraqi speakers of Arabic. The aim of this paper is to investigate the use of ؟adi, its distribution and its varied context-dependent meanings and functions. The description and investigation are based largely on speech samples which the author recorded. These recordings were then transcribed and analyzed in order to identify the functions associated with ؟adi from a discourse analytical perspective
PERANCANGAN SISTEM AKUNTANSI PENJUALAN KREDIT PADA CV. SURYA ADI PRATAMA PALEMBANG
Full text linkTHE DESIGN OF ACCOUNTING SYSTEMS CREDIT SALES AT CV. SURYA ADI PRATAMA PALEMBANG.
Herlina Septiani, 2015 (xiii + 72 pages)
[email protected]
Writing the final report is aimed at designing accounting system to credit sales at CV. Surya Adi Pratama Palembang. CV. Surya Adi Pratama Palembang engaged in the invitation printing and the printing of school supplies such as school report and others. Data used by the author in this report are related to the primary data in the form of interviews and the distribution of questionnaires on pimpiman and employees CV. Adi Surya Pratama Palembang and secondary data in the form of a general overview of the company. Based on observations by the author, the accounting system in CV. Adi Surya Pratama Palembang has not been well designed that documents used in connection with the sale of credit is not yet complete, that a number of functions, and the absence of the credit function. Based on observations, the accounting system at CV. Surya Adi Pratama Palembang has not yet well designed. To improve the information generated by the accounting system at CV. Surya Adi Pratama Palembang, the authors designed the accounting system includes the design-related functions, documents, records, network procedures that make up the system, as well as the design flow chart of credit sales accounting system in CV. Adi Surya Pratama Palembang
Perancangan Sistem Informasi Akuntansi Persediaan Pada CV Adi Putra Utama Menggunakan Microsoft Access
Full text linkThe purpose of this paper is to develop an inventory accounting information system at CV Adi Putra Utama using Microsoft Access. Warehouse computerization is very important for CV Adi Putra Utama to optimize inventory recording. The focus of the analysis in this final report is on the incoming and outgoing office supplies at CV Adi Putra Utama. System comparison is done by comparing the manual system currently used with the accounting information system analyzed by the author. Based on the available data, the author identified several problems, including frequent loss of inventory data because the company still uses manual methods in folio bookkeeping. The output of this design is in the form of warehouse cards, warehouse receipt and warehouse expenditure reports, and inventory reports that support CV Adi Putra Utama's business activities
Marketing environment and increase the competitiveness of the enterprise “ADI KARTES
No full textBakalaura darba tēma: „Mārketinga vide un konkurētspējas palielināšana uzņēmumā SIA „ADI KARTES”. Darba mērķis: Analizēt mārketinga vidi un konkurētspēju uzņēmumam SIA „ADI KARTES” un izstrādāt priekšlikumus tās efektivitātes palielināšanai. Mērķa sasniegšanai, bakalaura darbā tiek izvirzīti sekojoši uzdevumi: •Izpētīt mārketinga vadības un vides nozīmību uzņēmējdarbības attīstībā; •Apzināt konkurences novērtēšanas veidus un iespējas konkurētspējas paaugstināšanai; •Analizēt mārketinga vidi uzņēmumā SIA „ADI KARTES”; •Veikt konkurentu cenu aptauju; •Analizēt uzņēmuma konkurentu sniegto informāciju interneta vidē; •Sniegt priekšlikumus uzņēmuma konkurētspējas palielināšanai. Pētījuma periods aptver laika posmu no 2015.gada janvāra līdz decembra mēnesim, kura laikā autors ir izstrādājis šo darbu un pētījis uzņēmuma SIA „ADI KARTES” mārketinga vidi un konkurentu ietekmi uz to, veicis konkurentu darbības izpēti, to atpazīstamību interneta vidē. Bakalaura darbs ir iedalīts 4 nodaļās un 9 apakšnodaļās. Pirmajā nodaļā autors sniedz teorētisku izklāstu par mārketingu, mārketinga vadību, vidi, par kvalitātes vadību. Otrajā nodaļā autors iepazīstina ar konkurences novērtēšanas metodiku, sniedz skaidrojumu konkurences situācijām, atklāj konkurētspējas spēku ietekmi uzņēmējdarbībā. Trešajā nodaļā tiek sniegts uzņēmuma SIA „ADI KARTES” darbības raksturojums, izvērtēta mārketinga vide, veikta konkurences analīze. Ceturtajā nodaļā izvērtētas konkurētspējas efektivitātes paaugstināšanas iespējas uzņēmumā. Rezultātā izstrādāti priekšlikumi mārketinga vides un konkurētspējas uzlabošanai. Bakalaura darba apjoms ir 60 lappuses. Darbā iekļautas 2 tabulas un 24 attēli, pievienots pielikums uz 3 lapām. Izmantotās literatūras un avotu saraksts ietver 27 izziņas materiālus.The theme of bachelor’s thesis is “Marketing environment and increase the competitiveness of the enterprise “ADI KARTES””. Aim of the work: analyse marketing environment and competitiveness of the enterprise “ADI KARTES” and make suggestions to increase efficiency. To achieve the aim there are following tasks in this bachelor’s thesis: •Explore the marketing management and environmental importance in business development; • Find out evaluation types and possibilities to increase competitiveness; •Analyze marketing environment of the enterprise “ADI KARTES”; • Manage price survey of competitors; • Analyze the information of enterprise competitors on the internet; • Offer suggestions to increase competitiveness of enterprise. Research period is from January till December 2015, meantime author worked out bachelor’s thesis and researched marketing environment and the impact and activity of competitors of the enterprise “ADI KARTES”, their recognition on the internet. Bachelor’s thesis is divided in 4 chapters, and 9 subdivisions. In first chapter author is telling about marketing, marketing management, environment and leadership of quality. in Second chapter author is telling about methods of competition assessment, tells about competition situation, validity in competitiveness in business. In third chapter author tells about competitive analysis, estimate marketing environment, and actions of enterprise. In chapter four estimate effectiveness of possibilities to increase competitiveness. As a result author works out suggestions to develope marketing environment and competitiveness. The capacity of thesis is 60 pages. It includes 2 tables and 24 pictures, addition is 3 pages. Used literature and source list includes 27 materials
Contemporary and Traditional as an Example of Electronic Music Author from Bosnia and Herzegovina Adi Lukovac
Full text linkПосебно мјесто у историји музике заузима појава електронске музике, чији развој
и поље дјеловања можемо пратити до данас. Њена употреба је многострана – од
умјетничке, популарне, филмске, амбијенталне музике, музике за позориште,
музикотерапије итд. У овом раду електронска музика ће бити обрађена у дјелима
Адија Луковца, једном од креативних симбола модерне музичке сцене у Босни и Херцеговини. У уводном дијелу приказаће се кратки појмови и тумачења електронске музике и преглед стваралаштва бх. композитора код којих налазимо електронску музику. Лик и дјело Адија Луковца ће се обрадити у наредном дијелу, а у главном дијелу рада акценат је стављен на различите музиколошке елементе и аспекте савременог и традиционалног у музичком стваралаштву поменутог аутора босанскохерцеговачке електронске музике.The emergence of electronic music occupies a special place in the history of music, whose development and field of activity can be traced to this day. Its use is versatile - from artistic, popular, film, ambient music, theater music, music therapy, etc. In this work, electronic music will be covered in the works of Adi Lukovac, one of the creative symbols of the modern music scene in Bosnia and Herzegovina. The introductory section will present brief concepts and interpretations of electronic music and an overview of the creativity of bh. composers where we find electronic music. The character and work of Adi Lukovac will be dealt with in the next part, and in the main
part of the work, the emphasis is placed on different musicological elements and aspects of contemporary and traditional in the creative work of the aforementioned bh. author of electronic music
Specificity and definiteness in sentence and discourse structure
No full textIn this paper, I argue that this informally given list of characteristics covers only a certain subclass of specific indefinites. […] In particular, I dispute the definition of specific indefinites as "the speaker has the referent in mind" as rather confusing if one is working with a semantic theory. Furthermore, I discuss "relative specificity", it. cases in which the specific indefinite does not exhibit wide, but intermediate or narrow scope behavior. Based on such data, I argue that specificity expresses a referential dependency between introduced discourse items. Informally speaking, the specificity of the indefinite expression something [...] expresses that the reference of the expression depends on the reference of another expression, here, on the expression a monk, not the speaker
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