Study the Basic Survey of Food Quality Parameter Analysis Technique Using Image Development Methodology

2021 ◽  
pp. 933-938
Author(s):  
Sanket Mungale ◽  
Deepak S. Khot
Keyword(s):  
Food Quality ◽  
Quality Parameter ◽  
Parameter Analysis ◽  
Development Methodology ◽  
Analysis Technique

scholarly journals The Effect of Corporate Social Responsibility (CSR), Food Quality, and Perceived Value on Repurchase Intention Through Customer Satisfaction as Intervening Variables in The Pandemi Covid-19 Era (Study On "Chatime" Bubble Drink Products)

2021 ◽  
Vol 5 (1) ◽  
pp. 60-77
Author(s):  
Mohc. Velian Muhajir ◽  
Tias Andarini Indarwati
Keyword(s):  
Corporate Social Responsibility ◽  
Customer Satisfaction ◽  
Social Responsibility ◽  
Food Quality ◽  
Perceived Value ◽  
Repurchase Intention ◽  
Analysis Technique ◽  
Negative Effect ◽  
Corporate Social ◽  
Positive Effect

Bubble drink products are one of the beverage trends that have developed this year, even during the Covid 19 pandemic. One of the bubble drink brands that is in demand by the public especially teenagers in Indonesia is Chatime, in which consumers do not buy Chatime just once. The purpose of this paper is to study the effect of corporate social responsibility, food quality, customer satisfaction, on repurchase intention, through customer satisfaction. The research sampling techniques used are nonprobability sampling by judgmental sampling. This study focuses on Chatime consumers who bought Chatime products during a pandemic Covid-19. The data analysis technique is used path analysis. The results show that CSR has a negative effect on repurchase intention and customer satisfaction, food quality has a positive effect on repurchase intention and customer satisfaction, perceived value has a negative effect on repurchase intention, but has a positive effect on customer satisfaction.

A review on distillate water quality parameter analysis in solar still

2019 ◽  
pp. 1-8 ◽  
Author(s):  
T. Arunkumar ◽  
Kaiwalya Raj ◽  
Meenakshi Chaturvedi ◽  
A. Thenmozhi ◽  
D. Denkenberger ◽  
...  
Keyword(s):  
Water Quality ◽  
Quality Parameter ◽  
Parameter Analysis ◽  
Water Quality Parameter ◽  
Solar Still

scholarly journals Water quality of Narai canal and Balu river of Dhaka City: An impact of industrialization

2016 ◽  
Vol 12 (2) ◽  
pp. 285-290 ◽  
Author(s):  
S Roy ◽  
LN Banna ◽  
M Hossain ◽  
H Rahman
Keyword(s):  
Water Quality ◽  
Quality Parameter ◽  
Parameter Analysis ◽  
Effluent Treatment ◽  
Water Quality Parameter ◽  
Domestic Water ◽  
Environmental Consideration ◽  
Rapid Industrialization ◽  
Standard Limit

Rapid industrialization around riverside without having proper environmental consideration causes severe water pollution in our country. On accordance with the consecution of this problem the study was conducted to investigate the water quality of Narai canal and Balu river during January to June, 2012. Water quality parameter analysis i.e. color, odor, pH, total dissolved solids (TDS), dissolved oxygen (DO), ammonium (NH4) results show that except pH all exceeded standard limit for domestic water use, irrigation and fish cultivation. The minimum and maximum values of pH, TDS, DO and NH4 were 6.89-7.33, 982-1308 ppm, 0.33-2.12 ppm and 6.79-89.76 ppm, respectively. Present analysis with secondary research data also revealed that this pollution rate is becoming intensified quickly which may pose a great threat in future for human health, ecosystem and sustainable agricultural production. So, Effluent Treatment Plants (ETP) is urgently needed to minimize the concentration of pollutants and ultimately to save the river water of the concerned area.J. Bangladesh Agril. Univ. 12(2): 285-290, December 2014

scholarly journals Pengaruh Kualitas Makanan Dan Kewajaran Harga Terhadap Kepuasan Pelanggan Generasi Milenial Selama Masa Pandemi Covid-19

2021 ◽  
Vol 4 (1) ◽  
pp. 9
Author(s):  
Nonot Yuliantoro ◽  
Erinna Gracia ◽  
Jessica Novia
Keyword(s):  
Customer Satisfaction ◽  
Food Quality ◽  
Millennial Generation ◽  
Descriptive Analysis ◽  
Sampling Technique ◽  
Test Reliability ◽  
Survey Method ◽  
Price Fairness ◽  
Analysis Technique ◽  
Effect Of Food

<p class="Normal1" align="center"><em>Abstract</em></p><p class="Normal1"> </p><p class="Normal1"><em>The purpose of this study was to analyze and examine the effect of food quality and the fairness of the XYZ restaurant prices in Alam Sutera on the customer satisfaction of the millennial generation. This research is a quantitative study using a survey method. In this study, the population is the millennial generation who live in the Tangerang and Jakarta area with a vulnerable age of 18-38 years as customers at XYZ Alam Sutera Restaurant. The sample was taken randomly as many as 200 respondents with the online purposive sampling technique. Data collection was carried out during the COVID-19 pandemic using a Likert scale 1-5 instrument. The data analysis technique used instrument test, descriptive analysis, hypothesis testing using validity test, reliability test, determination coefficient test, T test and F test as well as multiple linear regression, classical assumption test. The data obtained were analyzed through the SPSS version 25.0 program. The results of this study indicate that food quality has a significant positive effect on customer satisfaction. A significant positive relationship also exists in price reasonableness and customer satisfaction.</em></p><p class="Normal1"><em> </em></p><p class="Normal1"><em>Keywords: Food Quality, Price Fairness, Customer Satisfaction, Millennial Generation</em>.</p>

scholarly journals Food safety management and food quality in hospitality industry during covid-19 pandemic

2021 ◽  
Vol 9 (3) ◽  
pp. 681-686 ◽  
Author(s):  
Tiurida Lily Anita ◽  
Aditya Pratomo
Keyword(s):  
Food Safety ◽  
Customer Satisfaction ◽  
Food Quality ◽  
Safety Management ◽  
Food Products ◽  
Quality Food ◽  
Analysis Technique ◽  
The Social ◽  
Quantitative Manner ◽  
Made In

During the pandemic, many hotels have lost their source of income. The sources of hotel revenue that usually come from the sales of rooms, food and beverages, or other services have suddenly disrupted. This study was conducted to examine whether the food quality and food safety that are implemented in hotels during the social distancing period can increase customer satisfaction and increase revenue from food products made in hotels. This research was conducted by conducting observations and case studies at a hotel in Jakarta. Population and samples were taken from guests who came and bought food products at this hotel since the hotel started operating again in June 2020. This research was conducted in a descriptive quantitative manner. The analysis technique, namely path analysis, was carried out to show whether the factors of food quality, food safety, customer satisfaction have a direct or indirect effect on hotel revenue from food products. The results found that food quality, food safety and customer satisfaction had a direct impact on increasing revenue at the company.

scholarly journals Meningkatkan Kualitas Produk Pastry Di Anantara Seminyak Bali Resort Melalui Pengolahan Bahan Baku

2019 ◽  
Vol 2 (2) ◽  
pp. 110
Author(s):  
Luh Putu Sukawati ◽  
Ni Made Ary Widiastini ◽  
Putu Indah Rahmawati
Keyword(s):  
Data Collection ◽  
Food Quality ◽  
Raw Materials ◽  
Descriptive Analysis ◽  
Analysis Technique ◽  
Qualitative Descriptive ◽  
Resort Hotels ◽  
Resort Hotel ◽  
Collection Methods

Abstrak Penelitian ini bertujuan untuk mengetahui produk pastry yang di jual di hotel Anantara Seminyak Bali Resort dan strategi yang dilakukan dalam meningkatkan kualitas produk pastry di hotel Anantara Seminyak Bali Resort. Metode pengumpulan data yang digunakan adalah observasi, wawancara dan dokumentasi. Subjek dalam penelitian ini adalah Executive Sous Chef, Chef Pastry, Chef de Partie dan Staff Kitchen Anantara Seminyak Bali Resort. Objek penelitian ini adalah strategi dalam meningkatkan kualitas produk pastry di hotel Anantara Seminyak Bali Resort. Teknik analisis yang dipergunakan adalah deskriptif kualitatif. Hasil penelitian menunjukkan bahwa faktor yang mempengaruhi produk pastry yang dijual di hotel Anantara Seminyak Bali Resort adalah rendahnya penjualan produk pastry dan bahan baku untuk pembuatan kue. Strategi yang dilakukan dalam meningkatkan kualitas produk pastry di hotel Anantara Seminyak Bali Resort adalah membuat inovasi baru yang membuat keunikan di setiap penyajian, hygiene dan sanitasi, serta menjaga dan meningkatkan kualitas makanan. Kata Kunci: Produk pastry, Bahan baku, Kualitas produk Anantara Seminyak Bali Abstract This study aims to find out pastry products sold at Anantara Seminyak Bali Resort hotels and the strategy carried out in improving the quality of pastry products in Anantara Seminyak Bali Resort hotel. Data collection methods used are observation, interviews and documentation. The subjects in this study were the Sous Executive Chef, Pastry Chef, Chef de Partie and Kitchen Staff Anantara Seminyak Bali Resort. The object of this research is a strategy in improving the quality of pastry products at the Anantara Seminyak Bali Resort hotel. The analysis technique used is qualitative descriptive analysis. The results of the study indicate that the factors that influence the pastry products sold at the Anantara Seminyak Bali Resort hotels is low sales of pastry products and raw materials for making cake, the strategy carried out in improving the quality of pastry products at the Anantara Seminyak Bali Resort hotels is making new innovations which makes it unique in every presentation, hygiene and sanitation, and maintaining and improving food quality. Keywords: Pastry products, Raw materials, Product quality Anantara Seminyak Bali

scholarly journals Characteristics of ornamental fish enterprise in Ratnagiri District in Maharashtra State, India

2017 ◽  
Vol 64 ◽  
Author(s):  
H. R. Bhatkar ◽  
B. M. Yadav ◽  
M. M. Shirdhankar ◽  
K. J. Chaudhari ◽  
S. M. Wasave ◽  
...  
Keyword(s):  
Water Quality ◽  
Water Treatment ◽  
Primary Source ◽  
Quality Parameter ◽  
Ornamental Fish ◽  
Parameter Analysis ◽  
Water Quality Parameter ◽  
Marine Products ◽  
The Common ◽  
Fish Industry

The present study was carried out to document the characteristics and to analyse the present status of ornamental fish enterprise in the Ratnagiri District of Maharashtra State. A total of 71 ornamental fish enterprises were surveyed. Ornamental fish industry of Ratnagiri District was dominated by men and majority of them belong to one religion. The ornamental fish enterprises was found to be the primary source of livelihood for these people. Maximum units were established in less than 0.01 ha land. The retail shops were small with an area of 10-20 sq. m. The major items of non-recurring expenditure were tanks, water supply and electrical items, water treatment equipments, building for housing the tanks, water quality parameter analysis equipments, aerators, blowers and hosing for aquarium tanks. Major items of recurring expenditure were dry feed, electricity charges and communication charges. Goldfish and angelfish were the most preferred groups due to the demand in market. Monsoon crops were mostly taken by ornamental breeding and rearing units. Dry feed was commonly used by the enterprise for feeding and salt as chemical for treating fish while oxytetracycline was the common antibiotic used by ornamental fish entrepreneurs. The maximum breeding and rearing unit holders were those who got trained as beneficiaries of the Rainbow Revolution Scheme (RRS) of the Marine Products Export Development Authority (MPEDA).

scholarly journals Meningkatkan Kualitas Produk Pastry Di Anantara Seminyak Bali Resort Melalui Pengolahan Bahan Baku

2019 ◽  
Vol 2 (1) ◽  
pp. 30
Author(s):  
Luh Putu Sukawati ◽  
Ni Made Ary Widiastini ◽  
Putu Indah Rahmawati
Keyword(s):  
Data Collection ◽  
Food Quality ◽  
Raw Materials ◽  
Descriptive Analysis ◽  
Analysis Technique ◽  
Qualitative Descriptive ◽  
Resort Hotels ◽  
Resort Hotel ◽  
Collection Methods

Abstrak Penelitian ini bertujuan untuk mengetahui produk pastry yang di jual di hotel Anantara Seminyak Bali Resort dan strategi yang dilakukan dalam meningkatkan kualitas produk pastry di hotel Anantara Seminyak Bali Resort. Metode pengumpulan data yang digunakan adalah observasi, wawancara dan dokumentasi. Subjek dalam penelitian ini adalah Executive Sous Chef, Chef Pastry, Chef de Partie dan Staff Kitchen Anantara Seminyak Bali Resort. Objek penelitian ini adalah strategi dalam meningkatkan kualitas produk pastry di hotel Anantara Seminyak Bali Resort. Teknik analisis yang dipergunakan adalah deskriptif kualitatif. Hasil penelitian menunjukkan bahwa faktor yang mempengaruhi produk pastry yang dijual di hotel Anantara Seminyak Bali Resort adalah rendahnya penjualan produk pastry dan bahan baku untuk pembuatan kue. Strategi yang dilakukan dalam meningkatkan kualitas produk pastry di hotel Anantara Seminyak Bali Resort adalah membuat inovasi baru yang membuat keunikan di setiap penyajian, hygiene dan sanitasi, serta menjaga dan meningkatkan kualitas makanan. Kata Kunci: Produk pastry, Bahan baku, Kualitas produk Anantara Seminyak Bali Abstract This study aims to find out pastry products sold at Anantara Seminyak Bali Resort hotels and the strategy carried out in improving the quality of pastry products in Anantara Seminyak Bali Resort hotel. Data collection methods used are observation, interviews and documentation. The subjects in this study were the Sous Executive Chef, Pastry Chef, Chef de Partie and Kitchen Staff Anantara Seminyak Bali Resort. The object of this research is a strategy in improving the quality of pastry products at the Anantara Seminyak Bali Resort hotel. The analysis technique used is qualitative descriptive analysis. The results of the study indicate that the factors that influence the pastry products sold at the Anantara Seminyak Bali Resort hotels is low sales of pastry products and raw materials for making cake, the strategy carried out in improving the quality of pastry products at the Anantara Seminyak Bali Resort hotels is making new innovations which makes it unique in every presentation, hygiene and sanitation, and maintaining and improving food quality. Keywords: Pastry products, Raw materials, Product quality Anantara Seminyak Bali

scholarly journals Development of Roughness Prediction Models for Laos National Road Network

CivilEng ◽  
2021 ◽  
Vol 2 (1) ◽  
pp. 158-173
Author(s):  
Mohamed Gharieb ◽  
Takafumi Nishikawa
Keyword(s):  
Prediction Model ◽  
Road Network ◽  
Prediction Models ◽  
Parameter Analysis ◽  
Local Conditions ◽  
Pavement Condition ◽  
Analysis Technique ◽  
Roughness Prediction ◽  
National Road ◽  
Development And Management

The International Roughness Index (IRI) has been accepted globally as an essential indicator for assessing pavement condition. The Laos Road Management System (RMS) utilizes a default Highway Development and Management (HDM-4) IRI prediction model. However, developed IRI values have shown the need to calibrate the IRI prediction model. Data records are not fully available for Laos yet, making it difficult to calibrate IRI for the local conditions. This paper aims to develop an IRI prediction model for the National Road Network (NRN) based on the available Laos RMS database. The Multiple Linear Regression (MLR) analysis technique was applied to develop two new IRI prediction models for Double Bituminous Surface Treatment (DBST) and Asphalt Concrete (AC) pavement sections. The final database consisted of 83 sections with 269 observations over a 1850 km length of DBST NRN and 29 sections with 122 observations over a 718 km length of AC NRN. The proposed models predict IRI as a function of pavement age and Cumulative Equivalent Single-Axle Load (CESAL). The model’s parameter analysis confirmed their significance, and R2 values were 0.89 and 0.84 for DBST and AC models, respectively. It can be concluded that the developed models can serve as a useful tool for engineers maintaining paved NRN.

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