5 research outputs found
Analisis Profitabilitas Menu Teaching Resto Universitas Negeri Malang Menggunakan Menu Engineering
No full textABSTRAK Dewi, Sandra.Tungga. 2017. Analisis Profitabilitas Menu Teaching Resto Universitas Negeri Malang Menggunakan Menu Engineering. Skripsi. Jurusan Teknologi Industri, Fakultas Teknik, Universitas Negeri Malang. Pembimbing (1) AisyahLarasati, S.T.,M.T.,MIM.,Ph,D. (2) Dr.Dra. TetiSetiawati, M.Pd. Kata Kunci: Menu engineering, Profitabilitas, Resto Menu pada Teaching Resto memiliki tingkat penjualan dan tingkat profitabilitas yang berbeda-beda. Perbedaan tersebut mengakibatkan ketidakefisienan dalam kontrol dan operasional restoran sehingga dibutuhkan cara yang tepat untuk membantu manajemen dalam mengelola menu. Berdasarkan kondisi tersebut, penelitian ini bertujuan untuk menganalisa marjin kontribusi dan indeks popularitas menu, menentukan matriksmenu engineering serta menentukan strategi yang dapat digunakan untuk mengoptimalkan profitabilitas Teaching Resto. Penelitian ini merupakan penelitian kuantitatif. Data yang dianalisis adalah data penjualan setiap menu selama bulan Februari 2017-April 2017. Analisis data dilakukan dua tahap. Tahap pertama menganalisis marjin kontribusi dan indeks popularitas menu. Tahap kedua adalah analisa menu engineering yang terdiri atas menu item analysis, menu mix analysis, menu engineering summary, menu engineering worksheet, matriks menu engineering dan menu engineering graph. Kesimpulan yang diperoleh dari penelitian adalahsebagian besar menu di Teaching Resto memiliki marjin kontribusi di bawah standar. Total menu di Teaching Resto memiliki berdasarkan indeks popularitas yang ditentukan memiliki hasil yang sama pada penjualan yang tinggi dan penjualan yang rendah. Strategi yang dapat dilakukan untuk mengoptimalkan profitabilitas Teaching Resto berdasarkan kategori menu adalah mempertahankan standar dan ciri khas menu pada kategori stars(12 menu), untuk menu di kategori plowhorse(9 menu)adalah menaikkan harga jual dengan cermat dan mempertimbangkan ukuran porsi dengan cermat, melakukan penurunan harga dengan mempertahankan marjin kontribusi tetap di atas rata-rata dan memberikan promosi agar penjualan meningkat untuk menu di kategori puzzle (5 menu)serta untuk kategori dog(2 menu) adalah menghilangkan atau menaikan status menjadi kategori puzzle. ABSTRACT Dewi, S.T. 2017. The Profitability Analysis of Menu in Teaching Restaurant at Universitas Negeri Malang Using Menu Engineering Analysis. Mini Thesis. Department of Industrial Technology, Faculty of Engineering, Universitas Negeri Malang. Advisors (1) Aisyah Larasati, S.T., M.T., MIM., Ph,D. (2) Dr.Dra. Teti Setiawati, M.Pd. Keywords: Menu engineering, profitability, Resto Menu offered in Teaching Resto has different sales and profitability levels. Based on these conditions, this study aims to analyze the contribution margin and menu popularity index, determine the engineering menu matrix and determine the strategies that can be used to optimize the profitability of Teaching Resto. This research is a quantitative research. Data is being analyzed the sales data of each menu during the period of February 2017-April 2017. Data analysis is perfomed in two stages. The first stage analyzes the contribution margin and the menu popularity index. The second stage is a menu engineering analysis consisting of menu item analysis, menu mix analysis, menu engineering summary, menu engineering worksheet, menu engineering matrix and menu engineering graph. The conclusions obtained from this research are most of the menus in Teaching Resto have a contribution margin under the standard. Total menu in Teaching Resto based on popularity index has the same result on high sales and low sales. The strategy that can be conducted to optimize the profitability of Teaching Resto based on menu category is to maintain the standard and menu characteristic in stars category (12 menu), for the menu in the plowhorse category (9 menu), the strategy is to increase the selling price by carefully considering the portion size, decrease the price by maintaining the fixed contribution margin above averages and do promotion to increase sales for menus could be conducted for menus in the puzzle category (15 menu). The strategy for dog category (2 menu) is to eliminate or upgrade in the status to a puzzle category
DESCRIPTION OF THE DENTAL BRUSHING METHOD WITH DENTAL ABRATION IN RESIDENTS RT 09 DUSUN SIDOREJO
Full text linkBackground: Tooth abrasion is the loss of tooth substance through an abnormal mechanical process. The clinical picture of tooth abrasion can be seen from the incision or a 'V' shaped trench in the root between the crown and the gingiva. Improper method of brushing teeth causes several damages such as tooth abrasion, gingival recession, sensitive teeth, and brittle teeth. Based on a preliminary study conducted by the author with interviews about the Knowledge of Brushing Teeth and a glimpse of Tooth Abrasion in 10 Sidorejo residents, it was found that 60% of the method of Brushing Teeth was still wrong while 40% had a good way.
Research Objectives: The purpose of this study is to describe the method of brushing teeth with tooth abrasion in residents of household 09 Dusun Sidorejo.
Methods: This research method is a descriptive study with a cross sectional approach. The population of this study were 48 residents aged 30-59 years in Sidorejo Hamlet. . Sampling using non probability sampling technique with purposive sampling and analyzed using cross tabulation. The aspects studied were Teeth Brushing and Tooth Abrasion Methods. Data collection used a questionnaire.
Results: Most of the methods of brushing the teeth of the residents of RT 09 Dusun Sidorejo were good criteria (64.6%) and most of those who experienced dental abrasion were in low criteria (60.4%).
Conclusion: The method of brushing the teeth of the residents of RT 09 Dusun Sidorejo is mostly with good criteria as many as 64,6% and teeth abrasions of the residents of RT 09 Dusun Sidorejo are mostly with low criteria as many as 60,4%
Keywords: Brushing Teeth Method, Tooth Abrasion, Dusun residents
DIFUSI INOVASI PUPUK ORGANIK KOTORAN GAJAH UNTUK PERTANIAN ( STUDI DESKRIPTIF KUALITATIF PADA USAHA KECIL MENENGAH POKTAN MEKAR SARI, DUSUN JOWAHAN, DESA WANUREJO KECAMATAN BOROBUDUR, KABUPATEN MAGELANG)
Full text linkDiffusion of innovation can be classified as a communications planning stages as it has in spreading and idea or new ideas in creating the idea, the necessary process so that the idea can grow and be accepted by everyone. In creating the idea can be done by personal, smal or middle enterprises, an artist, funtionary, or stute official. One of them are from small middle bussiness Poktan Mekar Sari Small to Medium Enterprises who can mad a new idea from agriculture. The new product are an organic fertilizer from elephant muck. This reserch using discriptive qualitative method. Data were collected using observation, dept interview and documentation. To check the validity of the data the author uses tringulation. They are member of small to medium enterprises Poktan Mekar Sari and the consument of an organic fertilizer from an elephant muck. The result of this research, researhers concluded that the diffusion of innovation Poktan Mekar Sari Small to Medium Enterprises in producing organic fertilizer from elephant organic fertilizer consumer who believe in innovation based organic fertilizer from elephant dung, and they become consumers who are constantly using elephant muck organic fertilizer for their farm
The sticky tasty: the nutritional content of the exudativorous diet of the Javan slow loris in a lowland forest
No full textPlant exudates are an important food source for many primates. The Critically Endangered Javan slow loris (Nycticebus javanicus) was previously found to prefer Acacia decurrens exudate in an anthropogenically disturbed site, while its feeding habits in secondary natural forest remain unknown. Knowledge of the chemical characteristics of the plant exudates that Javan slow lorises consume is limited, especially with respect to those that they feed on in natural forests. As plant exudates may contain plant secondary metabolites (PSM), which are considered unpalatable in high concentrations, differences in PSM composition may drive feeding preferences. This research aims firstly to confirm exudate consumption by the Javan slow loris in a lowland tropical forest in Central Java, and secondly to identify the chemical characteristics of the exudates consumed. We followed wild slow lorises in Kemuning Forest, Central Java and observed their behaviour. We investigated the gum-producing trees that were utilized by the slow lorises by tapping the exudates and examining their nutritional and PSM contents. We found that exudates are the predominant food source for the Javan slow loris in this lowland forest, and that their nutritional contents are similar to those of exudates consumed by lorises in anthropogenically disturbed areas. Significant differences in polysaccharide and flavonoid contents were found between consumed and unconsumed exudates. Knowledge of the diet of the Javan slow loris is crucial to its conservation, and our findings confirm the importance of exudates in its diet. We also highlight the need to preserve natural slow loris habitat, and to manage the diets of these species in captivity. The results of this study indicate that plant exudates should constitute a significant portion of the diet of captive slow lorises, and that the presence of exudate-producing trees is vital in areas into which slow lorises are to be translocated. © 2021, The Author(s), under exclusive licence to Japan Monkey Centre
EDUKASI FINTECH LENDING SEBAGAI SOLUSI PERMODALAN UMKM DI MASA PANDEMI COVID-19 DI KECAMATAN WAJAK MALANG
Full text linkSalah satu dampak dari adanya pandemi COVID-19 adalah menurunnya pertumbuhan perekonomian Indonesia yang hanya mencapai angka 2,97% pada triwulan 1-2020. Protokol kesehatan seperti social distancing, physical distancing, lockdown, dan pembatasan sosial berskala besar (PSBB) berimbas pada penurunan pendapatan warga, termasuk warga Desa Wonoayu yang masih bergantung pada hasil pertanian dan peternakan. Dalam rangka membantu membangkitkan perekonomian warga, tim pengabdian mengadakan sosialisasi pengenalan fintech lending bagi usaha mikro, kecil, dan menengah (UMKM) dengan tujuan mengenalkan kepada masyarakat mengenai pentingnya permodalan dalam usaha, mengenalkan teknologi fintech lending sebagai solusi permodalan bagi UMKM, memberi pemahaman perbedaan peminjaman di bank, koperasi dan fintech lending serta antisipasi penipuan yang saat ini sedang marak terjadi. Metode yang kami gunakan berupa semi-webinar dengan penayangan video penjelasan dari pemateri dan sesi tanya jawab melalui telepon. Hasil dari kegiatan ini menunjukkan bahwa fintech lending merupakan pengetahuan baru bagi sebagian besar warga Desa Wonoayu. Pemahaman warga mengenai pentingnya permodalan dalam usaha, fintech lending, serta UMKM juga meningkat secara signifikan setelah mengikuti kegiatan ini. Fintech lending dapat dijadikan solusi permodalan usaha untuk menghidupkan perekonomian warga pasca pandemi melihat tingginya minat warga dalam membangun usaha
