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Pengaruh Word Of Mouth, Citra Merek, dan Brand Ambassador Terhadap Kepuasan Konsumen Pada Produk Le Minerale
Wawasan : Jurnal Ilmu Manajemenx, Ekonomi dan Kewirausahan
Vol 3
, No 3
(2025)
This study aims to analyze the effect of Word of Mouth (WOM), brand image, and brand ambassador on consumer satisfaction with Le Minerale in Wonodadi District, Blitar Regency. A quantitative approach with a descriptive design was applied. The study involved 128 respondents selected through accidental sampling. The research instrument was a four-point Likert scale questionnaire tested for validity and reliability before use. Data were analyzed using SPSS version 27, including validity and reliabi...
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Pengaruh Konten YouTube terhadap Penerimaan Mahasiswa Baru: Studi Analisis Sentimen BERT dan Korelasi Spearman
Jurnal Informatika dan Rekayasa Perangkat Lunak
Vol 7
, No 2
(2025)
This study aims to analyze the relationship between the number of videos, views, positive comments, negative comments, and neutral comments with the number of new students at higher education institutions during 2021–2024. The data were obtained from three sources: (1) quantitative data on the number of new students from LLDIKTI, (2) data on the number of videos and views from YouTube, and (3) sentiment data from comments classified using the BERT algorithm into positive, negative, and neutral c...
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Pengembangan Aplikasi Pemesanan Menu Café dengan Metode Agile
winanti, winanti
; Darmawan, Dwiky
; Yusuf, Yusuf
; Tama, Ardy Riyantai
; Widiyanti, Dian
; Sa’adah, Fitria
; Septian, Indra
; Basuki, Sucipto
; Jumiran, Jumiran
; Nurasiah, Nurasiah
Jurnal Informatika dan Rekayasa Perangkat Lunak
Vol 7
, No 2
(2025)
The ordering system at Café XYZ is still carried out conventionally where customers must come directly to the café so that service is slow if there is a long queue. The purpose of developing a Café menu ordering application is to simplify and speed up the café menu service and check order reports that can be done in real time. The data collection method is carried out by direct observation at Café XYZZ. The application development uses the Agile method, and a website-based system. Application te...
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Integrasi Metode Weighted Product (WP) dan Technique for Order Preference by Similarity to Ideal Solution (TOPSIS) untuk Pendukung Keputusan Penentuan Asisten Dosen
Muthmainnah, Aindri Rizky
; Pamput, Jessicha Putrianingsih
; Adiba, Fhatiah
; Surianto, Dewi Fatmarani
; Nasrullah, Asmaul Husnah
; Budiarti, Nur Azizah Eka
Jurnal Informatika dan Rekayasa Perangkat Lunak
Vol 7
, No 2
(2025)
The selection of teaching assistants requires an objective and effective decision-making system. This study designs a decision support system for selecting assistants in the Algorithm and Basic Programming course at JTIK, Universitas Negeri Makassar, by integrating the Weighted Product (WP) and Technique for Order Preference by Similarity to Ideal Solution (TOPSIS) methods. WP assigns weights to evaluation criteria, while TOPSIS identifies the best candidates based on positive and negative ideal...
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Perbandingan Apache Airflow dan Apache Spark dalam Proses ETL untuk Memprediksi DropOut dan Keberhasilan Akademik Mahasiswa
Jurnal Informatika dan Rekayasa Perangkat Lunak
Vol 7
, No 2
(2025)
Dropout prediction in higher education is important because it impacts the academic success of students and the overall effectiveness of educational institutions. This research aims to build an automated ETL pipeline using Apache Airflow and Apache Spark to process academic data and predict student graduation status. The dataset used consists of 4,424 samples with 36 features covering demographic, academic, and socio-economic attributes. The data is processed through the stages of extraction, tr...
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Pemilihan Dosen Pembimbing Berdasarkan Judul Skripsi Mahasiswa menggunakan Metode Cosine Similarity
Jurnal Informatika dan Rekayasa Perangkat Lunak
Vol 7
, No 2
(2025)
The process of selecting a thesis advisor that aligns the thesis topic with the advisor's area of expertise will greatly assist in the thesis preparation process for students. However, in reality, the process of determining the thesis advisor is often not based on the advisor's area of expertise. The process of determining the thesis advisor is often done manually and inefficiently, which can lead to a mismatch between the advisor's area of expertise and the student's thesis topic. From this pro...
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Enhancing Learning Outcomes Through the Development of Project-Based Student Worksheet for Class XI MIPA Students in Science Subjects
Radiasi: Jurnal Berkala Pendidikan Fisika
Vol 18
, No 2
(2025)
This research was motivated by some students who said that physics is not fun. Students expect physics learning to be equipped with a practicum directly according to the material to be studied. To create a good interaction, creativity between students is necessary. One of them is by developing teaching materials in the form of PjBL-based LKPD for class XI MIPA students. The PjBL-based learning model actively engages students to develop their own knowledge and includes group work to create projec...
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The Effect of Adding Turmeric Powder (Curcuma domestica Val.) and Patin Fish (Pangasius sp.) on the Physical, Chemical, and Preference Level of Fish Balls
Journal of Food and Agricultural Product
Vol 5
, No 2
(2025)
Turmeric is a spice that contains curcuminoid compounds with various benefits for body health. Meatballs are a food that is loved by the community and is generally made from beef. Beef has high levels of cholesterol and saturated fatty acids. The use of catfish has the advantage of being cheaper and lower in cholesterol and the addition of turmeric is expected to produce meatballs that have antioxidant activity. The purpose of that study was to determine the effect of the addition of turmeric p...
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The Effect of Edamame Concentration as Emulsifiers on the Physicochemical Properties of Egg-Free Cookies
Journal of Food and Agricultural Product
Vol 5
, No 2
(2025)
Cookies are defined as small-sized, low moisture bakery products known for their crispy texture and sweet flavor. The process of making cookies requires an emulsifier to produce a more compact and sturdy dough and act as a stabilizer. The emulsifier used in cookie making is egg. Standard cookie recipes often use 1 whole egg per 100–150 g of flour. However, the high cholesterol content in eggs can cause increased blood cholesterol levels, atherosclerosis, and increase the risk of coronary heart d...
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Pelatihan Pembuatan Kosmetik Moisturizing Lipcream Sebagai Upaya Peningkatan Keterampilan Dan Kewirausahaan Bagi Siswa – Siswi Di Slb Huntap Palu
Adi Widya: Jurnal Pengabdian Masyarakat
Vol 9
, No 2
(2025)
Kegiatan pengabdian kepada masyarakat berupa Pelatihan Pembuatan Kosmetik Moisturizing Lipcream sebagai Upaya Peningkatan Keterampilan dan Kewirausahaan bagi Siswa/i di SLB Huntap Palu telah dilaksanakan pada 5 Agustus 2025, dengan melibatkan guru-guru SLB Huntap Palu sebagai peserta. Program ini bertujuan untuk meningkatkan kompetensi guru agar mampu mengajarkan keterampilan pembuatan lipcream kepada siswa, sehingga mereka memperoleh bekal keterampilan praktis sekaligus peluang berwirausaha. Me...
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