Articles

Found 3 Documents
Search

PENGARUH KESADARAN MEREK, ASOSIASI MEREK, PERSEPSI KUALITAS DAN LOYALITAS MEREK TERHADAP PROSES PENGAMBILAN KEPUTUSAN PEMBELIAN SEPEDA MOTOR YAMAHA V-IXION

MIX: JURNAL ILMIAH MANAJEMEN Vol 5, No 2 (2015): MIX: Jurnal Ilmiah Manajemen
Publisher : MIX: JURNAL ILMIAH MANAJEMEN

Show Abstract | Original Source | Check in Google Scholar | Full PDF (406.839 KB)

Abstract

Abstract: The study sought to establish and analyze the impacts of brand awareness, brandassociations, perceived quality and brand loyalty toward purchase decision-making process of Yamaha V-Ixion both partially and simultaneously. This statistic parametric study adopted a quantitative method that used a multiple linear regression in which the data were processed by program. The population used in this study are all users of Yamaha V-Ixion in Jakarta whose number is unknown. The sample was 80 users of Yamaha V-Ixion located in West Jakarta Municipality. A structured questionnaire with Likert scale was used to collect data which consisted of 34 questions arranged based on indicators and dimensions derived from each independent variables. Findings of this study showed that brand awareness, perceived quality and brand loyalty had significant effect in partially toward purchase decision-making process of Yamaha V-Ixion. Furthermore, brand awareness, perceived quality and brand loyalty had significant effect in simultaneously toward purchase decision-making process Yamaha V-Ixion.Keywords: Brand Awareness, Brand Association, Perceived Quality, Brand Loyalty and purchase decision-making process

PENGARUH KESADARAN MEREK, ASOSIASI MEREK, PERSEPSI KUALITAS DAN LOYALITAS MEREK TERHADAP PROSES PENGAMBILAN KEPUTUSAN PEMBELIAN SEPEDA MOTOR YAMAHA V-IXION

MIX: JURNAL ILMIAH MANAJEMEN Vol 5, No 2 (2015): MIX: Jurnal Ilmiah Manajemen
Publisher : MIX: JURNAL ILMIAH MANAJEMEN

Show Abstract | Original Source | Check in Google Scholar | Full PDF (406.839 KB)

Abstract

Abstract: The study sought to establish and analyze the impacts of brand awareness, brandassociations, perceived quality and brand loyalty toward purchase decision-making process of Yamaha V-Ixion both partially and simultaneously. This statistic parametric study adopted a quantitative method that used a multiple linear regression in which the data were processed by program. The population used in this study are all users of Yamaha V-Ixion in Jakarta whose number is unknown. The sample was 80 users of Yamaha V-Ixion located in West Jakarta Municipality. A structured questionnaire with Likert scale was used to collect data which consisted of 34 questions arranged based on indicators and dimensions derived from each independent variables. Findings of this study showed that brand awareness, perceived quality and brand loyalty had significant effect in partially toward purchase decision-making process of Yamaha V-Ixion. Furthermore, brand awareness, perceived quality and brand loyalty had significant effect in simultaneously toward purchase decision-making process Yamaha V-Ixion.Keywords: Brand Awareness, Brand Association, Perceived Quality, Brand Loyalty and purchase decision-making process

Uji Kualitas Sie Balu Daging Kerbau Dengan Pemberian Persentase Bawang Putih (Allium sativum) yang Berbeda

Jurnal Ilmiah Mahasiswa Pertanian Vol 2, No 4 (2017): November 2017
Publisher : Fakultas Pertanian, Universitas Syiah Kuala

Show Abstract | Original Source | Check in Google Scholar | Full PDF (361.772 KB)

Abstract

Penelitian ini dilaksanakan di Laboratorium Ilmu dan Tehnologi Pengolahan Daging Program Studi Peternakan Fakultas Pertanian Universitas Syiah Kuala Banda Aceh. Penelitian ini berlangsung selama dua bulan dari Maret sampai April 2016. Tujuan penelitian ini adalah untuk mengamati Uji Kualitas Sie Balu Daging Kerbau Dengan Pemberian Persentase Bawang Putih (Allium sativum) Yang Berbeda. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan 4 perlakuan 5 ulangan. Perlakuan P0 adalah pada pemberian 0 % (kontrol), perlakuan P1 adalah pemberian 10 % bawang putih dari berat daging, perlakuan P2 adalah pemberian 15 % bawang putih dari berat daging, perlakuan P3 adalah pemberian 20 % bawang putih dari berat daging. Parameter yang diamati dalam penelitian ini adalah Kandungan protein dan Kandungan lemak. Hasil penelitian menunjukkan bahwa sie balu daging kerbau yang diberi berbagai persentase bawang putih berpengaruh sangat nyata (P<0,01) terhadap kandungan protein dan kandungan lemak.A Quality Testing of Cured Buffalo Meat by Giving a DifferentPercentage of Garlic (Allium sativum)The purpose of this study was to observe the Quality Testing of Cured Buffalo Meat by Giving Different Percentage of Garlic (Allium Sativum). This study used Completely Randomized Design (RAL) with 4 treatment of 5 replications. Treatment P0 was given 0% garlic (control); P1 treatment was given 10% garlic of the meat weight, P2 treatment was given 15% garlic of the meat weight, P3 treatment was given 20% garlic of the meat weight. The parameters observed in this study were the content of protein and fat. The results showed that cured buffalo meat which was given various percentage of garlic had a significant effect (P <0,01) on protein content and fat content.