Siber Journal of Advanced Multidisciplinary
Siber Journal of Advanced Multidisciplinary (SJAM) Volume 1 Number 1 Year 2023 to Volume 5 Number 2 Year 2027 Accredited Sinta Rank 3 based on Accreditation Number: 156/C/C3/KPT/2026, April 7, 2026. Siber Journal of Advanced Multidisciplinary (SJAM) is a journal devoted to the publication of scientific articles published by Siber Nusantara Research and under the umbrella of the Yayasan Sinergi Inovasi Bersama (SIBER) and published 4 times a year, namely April, July, October, and January. SJAM as a scientific journal is expected to be able to show the wider community the wealth of knowledge covering various dimensions of life.
Siber Nusantara Research & Yayasan Sinergi Inovasi Bersama (SIBER)
Copyright : Authors who publish their manuscripts in this journal agree to the following conditions: Copyright in each article belongs to the author. The author acknowledges that the Siber Journal of Advanced Multidisciplinary (SJAM) has the right to be the first to publish under a Creative Commons Attribution 4.0 International license (Attribution 4.0 International CC BY 4.0). Authors can submit articles separately, arrange the non-exclusive distribution of manuscripts that have been published in this journal to other versions (for example, sent to the author's institutional repository, publication in a book, etc.), by acknowledging that the manuscript has been published for the first time at SJAM.
Storytelling as an Experiential Marketing Strategy for Non-Alcoholic Beverages: Its Impact on Guest Engagement and Satisfaction at The Balcone Suites and Resort Bukittinggi
This study was motivated by the importance of creating a memorable guest experience as part of efforts to improve service quality in the hospitality industry. The study aims to analyze the effect of storytelling in the presentation of non-alcoholic beverages on guest engagement and satisfaction levels at The Balcone Suites and Resort Bukittinggi. The study employed a quantitative method with a causal-associative approach. Data were collected through a questionnaire distributed to 100 guests who had previously enjoyed non-alcoholic beverages at The Balcone Suites and Resort Bukittinggi. Data analysis was conducted using simple linear regression. The results indicate that storytelling in the serving of non-alcoholic beverages falls into the “very good” category, engagement levels fall into the “good” category, and guest satisfaction falls into the “very good” category. Furthermore, storytelling was found to have a positive and significant effect on engagement levels and guest satisfaction. These findings indicate that the application of storytelling in the serving of non-alcoholic beverages can create a more meaningful experience, increase guest engagement, and enhance their satisfaction with the services provided. Therefore, storytelling can be utilized as a service strategy to improve the quality of the guest experience in the hospitality industry.
Copyright (c) 2026 Melin Julianti, Lise Lise Asnur, Dede Muslihat https://creativecommons.org/licenses/by/4.0
Application of Engineering Beverage Menu in Driving Guest Drink Purchase Decisions at Hotel Restaurants
This research is motivated by the tendency of menu engineering studies that still place menus as managerial instruments to assess popularity, profitability, and sales contribution. In fact, in hotel restaurants, the drink menu also functions as a communication medium that helps guests read information, compare alternatives, and determine purchases. This study aims to analyze the influence of the application of the engineering beverage menu on the decision to purchase guest drinks at Wood 1820 Yuan Garden Restaurant, Hotel Pasar Baru, Jakarta. The study uses a quantitative approach with a causal associative design. The sample consisted of 99 guests who had bought a drink and were selected through purposive sampling. Data was collected using a Likert scale questionnaire containing 24 statements. The variables of the beverage engineering menu are measured through the display of the menu, clarity of information, product description, variety of drinks, placement of superior menus, price suitability, and ease of choice. Purchase decision variables are measured through product choice, belief in the restaurant, choice of place of purchase, time of purchase, and number of purchases. The data were analyzed using descriptive statistics, validity tests, reliability, regression prerequisite tests, and simple linear regression. The results showed that the implementation of the engineering beverage menu was in the good category with an average of 3,447, while the decision to purchase guest drinks was in the good category with an average of 3,464. The regression results showed a regression coefficient of 0.707, a significance of less than 0.001, and a determination coefficient of 0.439. These findings confirm that beverage engineering menus explain 43.90% of variation in purchasing decisions and act as a menu communication strategy that influences guest purchasing behavior.
Copyright (c) 2026 Dolly Jamanda Putra, Lise Asnur, Hafiz Renaldi https://creativecommons.org/licenses/by/4.0
Menu Engineering Strategy in Increasing Menu Popularity and Profitability within the Food and Beverage Services of Sheraton Grand Jakarta Gandaria City Hotel
This inquiry conceptualizes and evaluates the implementation of Menu Engineering strategy in increasing menu popularity and profitability within the Food and Beverage services of Sheraton Grand Jakarta Gandaria City Hotel. The empirical urgency of this research stems from significant operational anomalies observed in field sales data, wherein specific menu items dominate sales volume yet yield substandard contribution margins, while high-profit variants experience demand stagnation. To address this misalignment, this descriptive quantitative study adopts the Kasavana & Smith matrix model to systematically classify the product portfolio into four strategic quadrants: Star, Plowhorse, Puzzle, and Dog. The primary datasets analyzed comprise authentic transactional records legally extracted from the Micros Oracle Point of Sales (POS) system for a full year from January to December 2025. The empirical findings throughout the year reveal the performance distribution of culinary products, such as the Angus Burger and Truffle Fries which consistently secure superior quadrant placement, whereas several local dishes require immediate production cost restructuring. Consequently, this study formulates data-driven managerial recommendations, including rigorous portion control standardization for the Plowhorse segment, the optimization of suggestive selling techniques to stimulate the Puzzle category, and inventory rationalization to mitigate material waste in the Dog quadrant, thereby ensuring the sustainability of the hotel's operational gross profit.
Copyright (c) 2026 Noval Adithya Rahman, Lise Asnur, Yogi Hidayat https://creativecommons.org/licenses/by/4.0
The Influence of Using Online Visual Merchandising on Attitude Towards Uniqlo E-Commerce and Its Impact on Purchase Intention
The rapid growth of e-commerce has transformed consumer shopping behaviour, particularly in the fast-fashion industry, making online visual merchandising (OVM) a critical factor influencing consumer evaluations and purchase decisions. This study examines the effect of OVM on consumers’ attitudes toward the Uniqlo e-commerce platform and its impact on purchase intention using the Stimulus–Organism–Response (S-O-R) framework. In this model, OVM dimensions act as stimuli, consumer attitude represents the organism, and purchase intention constitutes the behavioural response. Data were collected from 314 Indonesian consumers aged 18–35 years who had previously accessed the Uniqlo website or mobile application. The data were analysed using Partial Least Squares Structural Equation Modelling (PLS-SEM). The results show that Colour positively influences consumer attitude (β = 0.182, p = 0.029), while Product Presentation has a stronger positive effect (β = 0.190, p = 0.004). Consumer attitude also significantly enhances purchase intention (β = 0.338, p < 0.001). These findings indicate that product-related visual information is more influential than general platform aesthetics in shaping favourable consumer attitudes and purchase intentions within fast-fashion e-commerce environments.
Copyright (c) 2026 Dian Puspitasari, Mario Adilson Febiyando, Adellia Anjani Hartono, Artha Sejati Ananda https://creativecommons.org/licenses/by/4.0
Analisis Determinasi Stabilitas Harga Gabah di Provinsi Sumatera Selatan
Harga gabah merupakan salah satu faktor penting yang memengaruhi pendapatan petani dan ketahanan pangan nasional. Fluktuasi harga gabah yang terjadi di Provinsi Sumatera Selatan dipengaruhi oleh berbagai faktor, baik dari sisi produksi maupun kondisi ekonomi makro, sehingga diperlukan analisis untuk mengetahui faktor-faktor yang memengaruhi stabilitas harga gabah. Penelitian ini bertujuan untuk menganalisis pengaruh harga pembelian pemerintah melalui Badan Urusan Logistik, produksi padi, nilai tukar rupiah, harga beras internasional, dan inflasi terhadap harga gabah di Provinsi Sumatera Selatan serta mengukur tingkat stabilitas harga gabah selama periode 2021–2025. Penelitian menggunakan pendekatan kuantitatif dengan data sekunder bulanan selama Januari 2021 sampai Desember 2025 yang diperoleh dari Badan Pusat Statistik, Bank Indonesia, Badan Urusan Logistik, dan sumber resmi lainnya. Analisis dilakukan menggunakan regresi linier berganda dalam bentuk log-linier melalui metode Ordinary Least Squares serta didukung uji asumsi klasik dan koefisien variasi untuk mengukur stabilitas harga. Hasil penelitian menunjukkan bahwa secara simultan seluruh variabel independen berpengaruh signifikan terhadap harga gabah. Secara parsial, harga pembelian pemerintah melalui Badan Urusan Logistik, produksi padi, nilai tukar rupiah, dan harga beras internasional berpengaruh signifikan terhadap harga gabah, sedangkan inflasi tidak berpengaruh signifikan. Nilai koefisien determinasi menunjukkan bahwa model mampu menjelaskan sebagian besar variasi harga gabah. Tingkat koefisien variasi mengindikasikan bahwa harga gabah di Provinsi Sumatera Selatan selama periode penelitian tergolong stabil.
Copyright (c) 2026 Wiwin Trisnawati, Hariyono, Andri Irawan, Aisah https://creativecommons.org/licenses/by/4.0
Exploring The Potential of Traditional Beverages as Welcome Drinks in The Hospitality Industry: A Case Study of GRAMM Hotel By Ambarrukmo Yogyakarta
This study aims to analyze the potential of traditional beverages as welcome drinks in the hospitality industry. The study employed a qualitative method using a case study approach at GRAMM Hotel by Ambarrukmo in Yogyakarta. Data were collected through interviews with the Front Office Department, the Food and Beverage Service Department, and hotel management, and were supplemented by observations and documentation. The results indicate that traditional beverages have high potential as welcome drinks because they represent local culture and provide a unique experience for guests. The beverages deemed most promising are secang jahe, jahe asem jawi, and lemongrass. These three beverages are served on a rotating basis according to the operational schedule and availability of raw materials to maintain product quality and provide variety for guests. Although there are challenges related to shelf life and the consistency of raw materials, the implementation of traditional beverages can increase the added value of services and strengthen the hotel’s image based on local culture.
Copyright (c) 2026 Annamaria Kristinta Setyaningtyas, Lise Asnur, Ngatimin https://creativecommons.org/licenses/by/4.0
The Relationship of Parental Income to Student Career Selection of Culinary Skills Program
Career selection is a strategic process for Vocational High School students because it relates to the direction of work, entrepreneurship, or continuing their studies after graduation. This study aims to (1) describe parental income, (2) analyze student career selection based on three main pathways, and (3) examine the relationship between parental income and student career selection of Culinary Skills Program. The research uses a quantitative approach with a correlational design. The population amounted to 202 students and a sample of 135 students was selected through proportional stratified random sampling. Parents' income is measured from the categories of basic income and additional income of fathers and mothers. Career selection was measured with 40 seven-level Likert scale statements. The trial on 30 respondents retained 40 valid points out of the initial 48 points and resulted in a Cronbach's Alpha of 0.947. The results showed that 76.3% of fathers and 87.4% of mothers were in the category of non-income or income below Rp2,500,000 per month; As many as 65.9% of fathers and 74.8% of mothers have no additional income. Overall career selection is most in the high category (44.4%). The entrepreneurial aspect obtained the highest respondent achievement rate of 69.35%, followed by 67.85% working and continuing studies 64.40%. The Spearman correlation yields r_s = 0.110 and p = 0.202, so the relationship between the two variables is positive, very weak, and insignificant. The square of the correlation coefficient of 1.22% indicates a very small joint association. The findings confirm that career services need to strengthen self-efficacy, information, practical experience, and non-financial support, not just consider family economic backgrounds.
Copyright (c) 2026 Ibrahim An-Nakha'i AD, Elida, Kasmita, Lucy Fridayati https://creativecommons.org/licenses/by/4.0
Analisa Sensori Kue Talam Dengan Penambahan Puree Ubi Ungu (Ipomoea Batatas L.)
Industri kue tradisional Indonesia, seperti kue cenil, kue nona manis, dan kue talam, masih banyak memanfaatkan pewarna sintetis yang berisiko bagi kesehatan konsumen. Sebagai alternatif yang lebih aman, pewarna alami sendiri banyak didapatkan pada tumbuh-tumbuhan, seperti wortel, daun pandan, dan ubi ungu. Ubi ungu (Ipomoea batatas) berpotensi sebagai alternatif pewarna alami karena mengandung antosianin tinggi yang bersifat antioksidan sekaligus memberikan warna ungu yang menarik. Penelitian ini bertujuan menganalisa sensori pengaruh penambahan puree ubi ungu kukus dengan konsentrasi 0%, 20%, 30%, dan 40% terhadap kualitas sensori kue talam. Metode penelitian yang digunakan adalah eksperimen dengan rancangan empat perlakuan, melibatkan uji jenjang dan uji hedonik yang dianalisis menggunakan ANAVA serta uji lanjut DMRT pada taraf signifikansi 5%. Hasil penelitian menunjukkan bahwa penambahan puree ubi ungu berpengaruh signifikan terhadap kualitas warna (Fhitung 7,60 > Ftabel 2,71), tekstur (Fhitung 16,39 > Ftabel 2,71), rasa (Fhitung 25,76 > Ftabel 2,71), dan tingkat kesukaan rasa (Fhitung 13,91 > Ftabel 2,71), namun tidak berpengaruh signifikan terhadap kualitas bentuk dan aroma. Perlakuan terbaik secara keseluruhan adalah X3 (40%) pada parameter warna, rasa, dan kesukaan, sementara X2 (30%) menghasilkan tekstur terbaik. Penelitian ini membuktikan bahwa puree ubi ungu dapat dimanfaatkan sebagai pewarna alami sekaligus meningkatkan kualitas sensori kue talam. Penelitian selanjutnya disarankan mengkaji daya simpan, kadar antosianin, dan nilai gizi produk secara lebih mendalam.
Copyright (c) 2026 Aulia Wiga Anasthy, Anni Faridah, Lucy Fridayati, Riski Gusri Utami https://creativecommons.org/licenses/by/4.0
Pengaruh Konsentrasi Bubuk Bunga Telang (Clitoria Ternatea L) terhadap Mutu Sensoris Kue Lidah Kucing
Kue lidah kucing umumnya memiliki warna yang monoton, sehingga perlu dilakukan inovasi agar mempunyai warna yang lebih menarik dengan memanfaatkan pigmen antosianin dari bunga telang (Clitoria ternatea L.) sebagai pewarna alami. Penelitian ini bertujuan untuk menganalisis pengaruh penambahan bubuk bunga telang sebanyak 0%, 1%, 3%, dan 5% terhadap kualitas kue lidah kucing meliputi bentuk, warna, aroma, tekstur, dan rasa. Penelitian menggunakan metode eksperimen dengan empat perlakuan. Pengumpulan data dilakukan melalui uji organoleptik menggunakan 30 orang panelis semi terlatih dengan instrumen penilaian 7 skala berjenjang dan hedonik. Data dianalisis menggunakan uji ANAVA untuk mengetahui pengaruh perlakuan terhadap kualitas produk. Apabila hasil analisis menunjukkan nilai Fhitung > Ftabel, maka dilanjutkan dengan uji Duncan Multiple Range Test (DMRT) untuk mengetahui perbedaan antarperlakuan. Hasil penelitian menunjukkan bahwa penambahan bubuk bunga telang memberikan pengaruh terhadap kualitas warna, aroma, dan rasa, namun tidak berpengaruh terhadap kualitas bentuk dan tekstur kue lidah kucing. Selain itu, penambahan bubuk bunga telang juga menghasilkan karakteristik produk yang lebih menarik secara visual serta memiliki tingkat penerimaan yang baik dari panelis. Perlakuan terbaik diperoleh pada konsentrasi 3% penambahan bubuk bunga telang. Penelitian ini menunjukkan bahwa bubuk bunga telang berpotensi digunakan sebagai pewarna alami pada kue lidah kucing untuk meningkatkan kualitas dan nilai tambah produk.
Copyright (c) 2026 Dely Azraeni Lubis, Anni Faridah, Kasmita, Cici Andriani https://creativecommons.org/licenses/by/4.0
Randang Lokan Processing in Nagari Muaro Sakai Inderapura Pesisir Selatan Regency
This study aims to describe the processing of Randang Lokan in Nagari Muaro Sakai Inderapura, South Coast Regency which includes the composition of ingredients, spices, equipment, and processing processes. This study uses a descriptive method with a qualitative approach. Research informants were determined using purposive sampling techniques, while data collection was carried out through observation, interviews, and documentation. Data analysis was carried out through the stages of data reduction, data presentation, and conclusion drawn, while the validity of the data was tested using source triangulation and triangulation techniques. The results of the study showed that the main ingredients of Randang Lokan consisted of lokan, coconut milk, and ferns, while the additional ingredients used by some of the informants were leman tapak leaves and roasted coconut. The spices used include onion, garlic, red chili, ginger, galangal, lemongrass, turmeric leaves, lime leaves, bay leaves, and salt. The equipment used is still dominated by traditional equipment, such as lado, gadang cauldrons, wooden stoves, coconut grating machines, and wood mixer spoons. The processing process starts from cleaning and boiling lokan, making coconut milk, refining spices, cooking coconut milk to removing oil, adding spices, lokan, and ferns, then cooking until dry and blackish-brown. The difference found lies only in the use of additives, while the basic processing techniques are relatively the same for each informant. Thus, the processing of Randang Lokan in Nagari Muaro Sakai Inderapura still maintains traditional techniques that have been passed down from generation to generation and is a form of preserving the region's culinary heritage.
Copyright (c) 2026 Andhini Azzahra, Elida, Kasmita, Lucy Fridayati https://creativecommons.org/licenses/by/4.0
Analisis Kualitas Sensori Macaron dengan Penambahan Bubuk Bunga Telang (Clitoria ternatea L.) sebagai Pewarna Alami
Penggunaan pewarna sintetis pada produk pangan masih banyak diterapkan karena memiliki warna yang stabil dan menarik, namun penggunaannya menimbulkan kekhawatiran terhadap keamanan pangan. Bunga telang (Clitoria ternatea L.) merupakan salah satu alternatif pewarna alami kaya antosianin yang aman bagi kesehatan. Penelitian ini bertujuan untuk menganalisis pengaruh penambahan bubuk bunga telang terhadap kualitas sensorik macaron serta menentukan konsentrasi terbaiknya. Metode eksperimen menggunakan Rancangan Acak Lengkap (RAL) dengan empat perlakuan konsentrasi bubuk bunga telang, yaitu 0 g (kontrol), 5 g, 10 g, dan 15 g. Penilaian kualitas dilakukan melalui uji organoleptic (uji jenjang) oleh panelis, lalu dianalisis menggunakan ANAVA pada taraf signifikansi 5%. Hasil penelitian menunjukkan bahwa penggunaan bubuk bunga telang memberikan pengaruh yang signifikan terhadap kualitas warna macaron (Fhitung = 9,07 > Ftabel = 3,49), sedangkan terhadap bentuk shell(cangkang) (Fhitung = 0,13), bentuk pied(kaki) (Fhitung = 0,16), aroma (Fhitung = 0,34), tekstur (Fhitung = 2,05), dan rasa (Fhitung = 1,67) tidak memberikan pengaruh yang signifikan (Fhitung < Ftabel). Secara deskriptif, penambahan bubuk bunga telang sebanyak 15gmenghasilkan kualitas warna terbaik di antara perlakuan penggunaan bunga telang, tanpa menurunkan kualitas sensorik lainnya. Dengan demikian, bubuk bunga telang berpotensi digunakan sebagai pewarna alami pada macaron karena mampu meningkatkan kualitas visual produk sekaligus mempertahankan karakteristik sensorik utama.
Copyright (c) 2026 Hafez Adrian Marsaa, Yolanda Intan Sari, Kasmita, Rahmi Holinesti https://creativecommons.org/licenses/by/4.0
Sensory Analysis of Steamed Apem With Dragon Fruit Skin Substitution (Hylocereus Polyhizus)
The Indonesian traditional moist cake industry including putu cake, lapis cake, and apem cake, still relies heavily on synthetic food colorings that pose health risks. Natural colorings are a safer alternative, as they are often derived from plants or food waste, such as suji leaves, beets, and dragon fruit peel. Red dragon fruit peel (Hylocereus polyrhizus) has potential as a natural dye alternative because it contains high levels of betacyanin, which acts as an antioxidant while also providing a rich color. Steamed apem cake is one of Indonesia's traditional cakes that has cultural value and is widely consumed by the community. Color is one of the factors influencing product attractiveness; however, synthetic food colorants are still commonly used and may pose health risks if used improperly. Natural colorants are a safer alternative and can be obtained from various plants, such as carrots, pandan leaves, and dragon fruit. Red dragon fruit peel, a by-product of the fruit processing industry, contains betalain pigments and has the potential to be utilized as a natural food colorant. This study employed an experimental method using a Completely Randomized Design (CRD) with four treatments: 0%, 35%, 50%, and 65% substitution of dragon fruit peel extract. Product quality was evaluated through ranking and hedonic tests using a 7-point scale by 30 semi-trained panelists. Data were analyzed using Analysis of Variance (ANOVA), followed by Duncan's Multiple Range Test (DMRT) at a 5% significance level when significant differences were detected. The results showed that dragon fruit peel extract substitution significantly affected color quality (F = 69.64 > Ftable = 2.71) and texture (F = 23.60 > Ftable = 2.71), but had no significant effect on shape (F = 0.05 < Ftable = 2.71), aroma (F = 0.82 < Ftable = 2.71), or taste (F = 0.48 < Ftable = 2.71). In the hedonic test, the substitution significantly affected panelists' preference for color (F = 23.91 > Ftable = 2.71) and taste (F = 13.91 > Ftable = 2.71), while no significant effects were observed for shape, aroma, and texture. The best treatment was obtained with 65% dragon fruit peel extract substitution, indicating its potential as a natural food colorant while improving the sensory quality of steamed apem cake.
Copyright (c) 2026 Isra Mutia, Anni Faridah, Lucy Fridayati, Riski Gusri Utami https://creativecommons.org/licenses/by/4.0
Comparative Analysis of the Quality of Pandan Glutinous Rice Talam Cake and Talam Cake With Dragon Fruit Peel Extract (Hylocereus Polyrhizus)
Indonesia's traditional wet cake industry, such as glutinous rice cakes, layer cakes, and putu cakes, still use many synthetic dyes that are risky to health. Natural dyes are a safer alternative, because many are obtained from plants or food waste, such as pandan leaves, sugi leaves, and dragon fruit peels. The skin of the red dragon fruit (Hylocereus polyrhizus) has the potential to be an alternative to natural dyes because it contains high betacyanin which is antioxidant while providing an attractive purplish red color. This study aims to analyze the comparison of the sensory quality of pandan sticky rice talam cake (control) with glutinous rice talam cake with 50 ml of red dragon fruit peel extract. The research method used was a quantitative experiment with a comparative test approach (Independent Samples t-test), involving a rating test and a hedonic test conducted by 30 panelists, and analyzed by comparing the values of |tcalcul| against the table at a significance level of 5% (ttable = 2.00172). The results showed that the addition of dragon fruit peel extract had a significant effect on the quality of color (count 42.115 > table 2.00172) and aroma (count 8.494 > table 2.00172) organolepically, as well as on the level of color, texture, and taste preference (counts 5.220; 2.383; and 2.208 > table 2.00172), but did not have a significant effect on the organoleptic quality of shape, texture, and taste or the level of shape preference. The overall best treatment was sticky rice talam cake with dragon fruit peel extract (X1), although the panelists preferred the aroma of pandan sticky rice cake without extract (X0). This study proves that red dragon fruit peel extract can be used as a natural dye while improving the sensory quality of glutinous rice talam cake. Further research is recommended to examine the shelf life, antioxidant content, and nutritional value of the product.
Copyright (c) 2026 Fitri Wulandari, Anni Faridah, Kasmita, Cici Andriani https://creativecommons.org/licenses/by/4.0
Analisis Pengaruh Subtitusi Ekstrak Kulit Buah Naga Merah (Hylocereus Polyrhizus) Sebagai Pewarna Alami Terhadap Kualitas Pinukuik
Pinukuik merupakan salah satu makanan tradisional khas Minangkabau yang berbahan dasar tepung beras, tape, air dan kelapa parut, dengan cita rasa manis serta tekstur yang berpori serta lembut yang digemari masyarakat. Namun, inovasi warna dalam pengolahan pinukuik masih terbatas, sehingga perli dilakukan inovasi agar pinukuik mempunyai warna yang lebih menarik dengan memanfaatkan bahan alami yang bernilai tambah seperti kulit buah naga merah yang kaya akan pigmen alami dan senyawa betasianin. Penelitian ini bertujuan untuk mengetahui pengaruh subtitusi ekstrak kulit buah naga merah terhadap kualitas organoleptik pinukuik serta menentukan tingkat subtitusi yang paling optimal dan dapat diterima oleh panelis. Metode yang digunakan adalah penelitian eksperimen dengan variasi perlakuan subtitusi ekstrak kulit buah naga merah sebesar 0%, 30%, 45%, 60%, serta pengujian kualitas berdasarkan aspek bentuk, warna, aroma, tekstur, rasa dan daya terima melalui uji organoleptik oleh 30 panelis tidak terlatih. Data dianalisis dengan menggunakan uji ANAVA untuk mengetahui pengaruh terhadap perlakuan produk. Apabila hasil analisis menunjukkan bahwa nilai Fhitung > Ftabel, maka dilanjutkan dengan uji Duncan Multiple Range Test (DMRT) untuk mengetahui perbedaan pada tiap perlakuan. Hasil penelitian menunjukkan bahwa subtitusi ekstrak kulit buah naga memberikan pengaruh terhadap kualitas warna dan tingkat kesukaan terhadap warna serta aroma, namun tidak berpengaruh signifikan terhadap kualitas bentuk, aroma, tekstur, dan rasa. Perlakuan terbaik secara keseluruhan adalah X2 (45%). Penelitian ini membuktikan bahwa ekstrak kulit buah naga merah dapat dapat dimanfaatkan sebagai pewarna alami pada pinukuik untuk mengingkatkan kualitas serta nilai gizi dan nilai tambah produk.
Copyright (c) 2026 Fadhilah Adinda Ghassani, Anni Faridah, Lucy Fridayati, Rahmi Holinesti https://creativecommons.org/licenses/by/4.0
Analysis of The Factors Influencing Tourists’ Decisions To Stay In Homestays in The Tanah Datar Regency Area
This study aims to identify and analyze the factors influencing tourists’ decisions to stay in homestays in Tanah Datar Regency. The research employed a qualitative research design. The data sources consisted of primary data obtained directly from homestay owners or managers, tourists who had stayed in homestays, and the Department of Tourism, Youth, and Sports of Tanah Datar Regency. The results of the analysis indicate that tourists’ decisions to stay in Tanah Datar Regency are influenced by a combination of several factors, namely price, location, facilities, service quality, and the attractiveness of the tourist destination. The findings also show that tourists’ decisions to stay in Tanah Datar Regency are influenced by the integration of accommodation quality and destination quality. Competitive pricing, strategic locations, adequate facilities, and good service have been able to provide satisfaction to tourists. However, to increase the number of tourists staying overnight and to extend their length of stay, the local government, together with tourism business operators, needs to develop new tourist attractions, organize more cultural activities and events, improve digital promotion, enhance accessibility, and raise homestay management standards so that Tanah Datar Regency becomes a destination that is not only attractive to visit but also appealing as a place to stay for a longer period.
Copyright (c) 2026 Salsabilla Wilda Alifia, Retnaningtyas Susanti https://creativecommons.org/licenses/by/4.0
Mapping Research Trends in Digital Marketing and Electronic Word of Mouth in the Hospitality Industry: A Bibliometric Analysis
The rapid development of digital technology has transformed marketing strategies in the hospitality industry. Digital marketing and electronic word of mouth (e-WOM) have become widely discussed topics due to their influence on consumer perceptions and behavior. This study aims to map research trends in digital marketing and electronic word of mouth within the hospitality industry during the period 2015–2026. A bibliometric approach was employed using publication data retrieved from the Scopus database. A total of 35 relevant articles were analyzed using Bibliometrix and Biblioshiny to identify publication growth, leading sources, productive authors, highly cited documents, dominant keywords, and research topic trends. The findings reveal a significant increase in publications after 2020, with the highest number of publications recorded in 2025. The International Journal of Contemporary Hospitality Management and the Journal of Hospitality and Tourism Technology emerged as the most productive publication sources. Keyword analysis indicates that digital marketing, online reviews, social media, and electronic word of mouth are the most dominant research themes. Furthermore, recent studies have expanded toward topics such as artificial intelligence, big data, consumer trust, brand reputation, and customer satisfaction. The results suggest that research in this field has evolved from focusing on digital promotional tools to a broader understanding of consumer behavior and digital technologies in the hospitality industry. This study contributes to the literature by providing an overview of research developments and identifying opportunities for future research.
Copyright (c) 2026 Bunga Indah Zaletri, Elida https://creativecommons.org/licenses/by/4.0
Integrative Model of Employee Productivity Based on Digital Capability, Leadership, and Operational Excellence
This study develops an integrative model of employee productivity by examining the roles of digital capability, leadership, and operational excellence in the context of digital transformation within Indonesia’s food and beverage manufacturing industry. Although previous studies have investigated these constructs separately, limited research has integrated them into a comprehensive structural framework. A quantitative explanatory design was employed using survey data collected from 200 employees of PT Ultrajaya Milk Industry & Trading Company Tbk. The proposed relationships were analyzed using Structural Equation Modeling (SEM). The findings reveal that digital capability is the strongest determinant of employee productivity, followed by leadership, while operational excellence significantly enhances productivity and partially mediates the effects of both digital capability and leadership. The results indicate that organizations can achieve sustainable productivity by simultaneously strengthening employees’ digital competencies, developing transformational leadership, and fostering operational excellence. The study contributes to the Resource-Based View and Human Capital Theory by demonstrating that technological capability, leadership quality, and organizational processes function as complementary strategic resources for improving workforce productivity. Practically, the findings provide managerial guidance for designing integrated digital transformation and human capital development strategies to enhance organizational competitiveness.
Copyright (c) 2026 Lia Agustianti Ghemy, Aris Setiyani, Irving Ignatius Paul Luntungan https://creativecommons.org/licenses/by/4.0
Analisis Stabilitas Harga Dan Rentabilitas Usaha Peternakan Ayam Ras Petelur (Studi Kasus Peternakan Ayam Ras “Bu Dewi”)
Usaha peternakan ayam ras petelur memiliki peran penting dalam memenuhi kebutuhan protein hewani masyarakat, namun keberhasilannya dipengaruhi oleh stabilitas harga telur dan kemampuan usaha dalam menghasilkan keuntungan. Fluktuasi harga telur dapat memengaruhi penerimaan peternak, sehingga diperlukan analisis stabilitas harga dan rentabilitas untuk mengetahui kondisi usaha secara ekonomi. Penelitian ini bertujuan untuk menganalisis stabilitas harga dan rentabilitas usaha peternakan ayam ras petelur “Bu Dewi” di Desa Sidorahayu, Kecamatan Belitang, Kabupaten OKU Timur. Metode penelitian yang digunakan adalah studi kasus dengan pendekatan kuantitatif. Data diperoleh melalui wawancara, observasi, dan pencatatan usaha, kemudian dianalisis menggunakan Koefisien Variasi untuk mengukur stabilitas harga serta analisis biaya, penerimaan, pendapatan, dan rentabilitas untuk menilai kinerja usaha. Hasil penelitian menunjukkan bahwa rata-rata harga telur ayam ras selama tahun 2025 sebesar Rp25.000/kg dengan standar deviasi sebesar 486,87 dan nilai Koefisien Variasi sebesar 0,0195, yang menunjukkan bahwa harga telur tergolong stabil. Total biaya produksi usaha sebesar Rp1.778.713.556 per tahun dan total penerimaan sebesar Rp2.065.875.000 per tahun, sehingga diperoleh pendapatan sebesar Rp287.161.444 per tahun. Hasil analisis rentabilitas menunjukkan nilai sebesar 11,8%, lebih tinggi dibandingkan tingkat suku bunga acuan Bank Indonesia sebesar 5,75%. Dengan demikian, usaha peternakan ayam ras petelur “Bu Dewi” memiliki stabilitas harga yang baik serta layak dan menguntungkan untuk dijalankan dan dikembangkan.
Copyright (c) 2026 I Gede Arya Suwardika, Aisah, Andri Irawan, Sugeng Supriyanto https://creativecommons.org/licenses/by/4.0
Analisis Pendapatan dan Distribusi Silase dengan Model SCOR di Desa Trikarya Kecamatan Belitang III OKU Timur
Penelitian ini dilatar belakangi oleh meningkatnya kebutuhan pakan ternak berkualitas sepanjang tahun serta pentingnya pengelolaan rantai pasok yang efisien pada usaha mikro, kecil, dan menengah (UMKM) silase. Permasalahan utama dalam penelitian ini adalah bagaimana proses produksi dan distribusi silase serta bagaimana penerapan model Supply Chain Operations Reference (SCOR) dapat mengidentifikasi hambatan pada rantai pasok sehingga dapat meningkatkan efisiensi produksi dan distribusi. Tujuan penelitian ini adalah untuk mengetahui proses produksi dan distribusi silase skala UMKM di Desa Trikarya, Kecamatan Belitang III, Kabupaten OKU Timur serta menganalisis penerapan model SCOR dalam mengidentifikasi hambatan pada rantai pasok silase. Metode penelitian yang digunakan adalah metode deskriptif kuantitatif dengan pendekatan studi kasus terhadap lima pelaku UMKM silase yang dijadikan responden. Data primer dikumpulkan melalui observasi, wawancara, dan pencatatan, kemudian dianalisis menggunakan analisis biaya, penerimaan, pendapatan, serta pendekatan model SCOR yang meliputi proses Plan, Source, Make, Deliver, dan Return. Hasil penelitian menunjukkan bahwa proses produksi silase meliputi persiapan bahan baku, pencacahan hijauan, pencampuran bahan tambahan, fermentasi selama 14–21 hari, pengemasan, dan distribusi kepada peternak. Rata-rata biaya tetap sebesar Rp484.026 per proses produksi dan biaya variabel sebesar Rp351.200 per proses produksi, sehingga total biaya produksi mencapai Rp835.226 per proses produksi. Dengan rata-rata produksi sebesar 304 kg per proses produksi dan harga jual Rp6.200/kg, diperoleh penerimaan sebesar Rp1.968.000 dan pendapatan sebesar Rp1.132.774 per proses produksi. Berdasarkan analisis SCOR, hambatan utama rantai pasok terdapat pada ketersediaan bahan baku hijauan yang bersifat musiman, keterbatasan kapasitas alat produksi, serta distribusi yang masih terbatas pada wilayah sekitar. Penerapan model SCOR mampu mengidentifikasi titik-titik perbaikan pada setiap aktivitas rantai pasok sehingga berpotensi meningkatkan efisiensi produksi, kelancaran distribusi, dan daya saing UMKM silase.
Copyright (c) 2026 Adi Riskiyanto, Munsiarum, M. Hafiz Azhad, Neng Karmila https://creativecommons.org/licenses/by/4.0
Prediksi Harga Komoditi Jagung (Zea Mays L.) Menggunakan K-Nearest Neightbor (K-NN) di Kabupaten OKU Timur
Fluktuasi harga jagung di Kabupaten Ogan Komering Ulu (OKU) Timur menjadi salah satu permasalahan yang memengaruhi pendapatan petani serta pengambilan keputusan dalam kegiatan produksi dan pemasaran. Oleh karena itu, diperlukan suatu metode prediksi yang mampu memberikan gambaran harga pada periode mendatang. Penelitian ini bertujuan menerapkan metode K-Nearest Neighbor (K-NN) untuk memprediksi harga jagung berdasarkan data historis. Penelitian didasarkan pada konsep data mining dan machine learning, khususnya algoritma K-NN yang memanfaatkan kedekatan antar data menggunakan Euclidean Distance, dengan tahapan normalisasi Min-Max, transformasi sliding window, serta evaluasi menggunakan Root Mean Square Error (RMSE) dan Mean Absolute Percentage Error (MAPE). Penelitian menggunakan pendekatan kuantitatif deskriptif dengan data sekunder berupa harga jagung bulanan Kabupaten OKU Timur periode 2021–2025 yang diperoleh dari Badan Pusat Statistik (BPS) Kabupaten OKU Timur. Proses analisis dilakukan melalui normalisasi data, pembentukan data latih menggunakan sliding window periode 4, perhitungan Euclidean Distance dengan nilai k = 7, perhitungan nilai prediksi, denormalisasi, dan evaluasi model. Hasil penelitian menunjukkan bahwa prediksi harga jagung tahun 2026 berturut-turut sebesar Rp3.785,71/kg (Januari), Rp4.035,72/kg (Februari), Rp4.038,10/kg (Maret), dan Rp3.816,67/kg (April). Evaluasi model menghasilkan nilai RMSE sebesar Rp439,72/kg dan MAPE sebesar 12,12%, yang termasuk kategori baik, sehingga metode K-Nearest Neighbor layak digunakan untuk memprediksi harga jagung di Kabupaten OKU Timur berdasarkan data historis.
Copyright (c) 2026 Mohamad Aji Pangestu, M. Aminullah, Didi Juhandi, Muridin https://creativecommons.org/licenses/by/4.0
Peran Pola Kemitraan Petani dengan PT Sembada Agro Lestari (Study Kasus) dalam Pengembangan Usaha Penangkaran Benih Padi Kabupaten Oku Timur
Kemitraan antara petani penangkar benih padi dengan PT Sembada Agro Lestari merupakan salah satu upaya untuk meningkatkan keberhasilan usaha penangkaran benih melalui penyediaan sarana produksi, pembinaan teknis, dan jaminan pemasaran. Pelaksanaan kemitraan diharapkan mampu mendukung pengembangan usaha penangkaran benih padi serta memberikan manfaat bagi petani maupun perusahaan. Penelitian ini bertujuan untuk menjelaskan bentuk dan pelaksanaan pola kemitraan serta merumuskan strategi pengembangan usaha penangkaran benih padi melalui pola kemitraan di PT sembada agro lestari. Penelitian ini menggunakan pendekatan kualitatif dengan metode studi kasus. Sampel dalam penelitian ini menggunakan metode sensus, dimana seluruh populasi di jadikan responden. Data di kumpulkan melalui wawancara, obeservasi dan kuesioner. Hasil penelitian menunjukkan bahwa bentuk kemitraan yang diterapkan antara petani penangkar benih padi dengan PT Sembada Agro Lestari adalah pola kemitraan inti-plasma. Pelaksanaan kemitraan meliputi tahap perekrutan petani, pemenuhan persyaratan, penandatanganan perjanjian kerja sama, penyediaan sarana produksi, pembinaan dan pendampingan teknis, proses budidaya sesuai standar perusahaan, pengawasan mutu, hingga pemasaran hasil panen. Hasil analisis SWOT menunjukkan bahwa faktor internal memperoleh nilai IFAS sebesar 0,60 dan faktor eksternal memperoleh nilai EFAS sebesar 0,46. Nilai tersebut menunjukkan bahwa pengembangan usaha penangkaran benih padi berada pada posisi yang didominasi oleh kekuatan dan peluang. Strategi pengembangan yang diprioritaskan adalah strategi Strength–Opportunity (SO), yaitu memanfaatkan kekuatan yang dimiliki untuk mengoptimalkan peluang melalui peningkatan kualitas benih, penguatan pembinaan dan pendampingan teknis, pemanfaatan perkembangan teknologi budidaya, serta perluasan kerja sama kemitraan guna meningkatkan daya saing dan keberlanjutan usaha penangkaran benih padi.
Copyright (c) 2026 Dimas Mulyadi, Tiyas Murtiningsih, Catarina Hariyani, Mahidin Fahmie https://creativecommons.org/licenses/by/4.0
An Investigation of the Proportion of Banana Corm and Tapioca Flour on the Organoleptic Properties of Crackers and Their Business Feasibility
Banana corm is generally regarded as agricultural waste and remains underutilized despite its potential as a value-added food ingredient. This study evaluated the effect of different proportions of banana corm and tapioca flour on the organoleptic properties of crackers and assessed the business feasibility of the product. The experiment employed a single-factor Completely Randomized Design (CRD) with five treatments: A1 (300:700), A2 (400:600), A3 (500:500), A4 (600:400), and A5 (700:300) (banana corm:tapioca flour), each replicated three times. Crackers were prepared by mixing the ingredients with seasonings, followed by steaming, drying, and frying. Sensory quality was evaluated using the hedonic rating scale. Data were analyzed using analysis of variance (ANOVA), and significant differences among treatments were further examined using the Least Significant Difference (LSD) test at the 5% significance level. The best treatment was determined using the De Garmo weighting method. The results indicated that treatment A3 (500:500) achieved the highest overall sensory acceptance, with the best weighted score (1.00). The business feasibility analysis showed that banana corm cracker production is economically viable, with a break-even point (BEP) of 17,795.45 units (USD 2,189.19) and a revenue-cost ratio (R/C ratio) of 1.16.
Copyright (c) 2026 Justino Mendes Pereira, Celestino Mendes Pereira, Armando Afonso https://creativecommons.org/licenses/by/4.0
Strategi Pemasaran Duku Komering Berdasarkan Analisis Brand Awareness dan Preferensi Konsumen Urban di Kabupaten OKU Timur
Pemasaran Duku Komering di Kabupaten OKU Timur memiliki potensi tinggi namun memerlukan strategi yang tepat sesuai persepsi konsumen. Penelitian ini bertujuan mengkaji strategi pemasaran Duku Komering berdasarkan tingkat brand awareness dan preferensi konsumen urban di Kabupaten OKU Timur. Metode yang digunakan adalah survei dengan penyebaran kuesioner kepada konsumen urban. Analisis data dilakukan secara deskriptif menggunakan skala Likert dan pendekatan Piramida Brand Awareness. Hasil penelitian menunjukkan tingkat brand awareness Duku Komering termasuk kategori sangat tinggi. Nilai Top of Mind mencapai 72%, Brand Recall 6%, Brand Recognition 14%, dan Unaware of Brand 8%. Pada aspek preferensi, atribut rasa memiliki skor rata-rata tertinggi sebesar 4,34 dengan kategori sangat tinggi. Atribut lainnya secara berurutan adalah distribusi 4,06, harga 3,94, dan kemasan 3,84 yang semuanya masuk kategori tinggi. Strategi pemasaran yang direkomendasikan meliputi peningkatan brand recall melalui promosi media sosial, jingle, dan kegiatan promosi; diferensiasi produk dengan menonjolkan keunggulan rasa melalui tagline "Duku Komering, Manisnya Beda"; serta perbaikan kemasan melalui redesain agar lebih menarik dan komunikatif. Kesimpulan penelitian ini menegaskan bahwa penguatan brand recall, diferensiasi rasa, dan perbaikan kemasan merupakan strategi utama untuk meningkatkan pemasaran Duku Komering di wilayah urban.
Copyright (c) 2026 Apri Yoga, Hariyono, M. Hafiz Azhad, M. Aminullah https://creativecommons.org/licenses/by/4.0
A Digital Governance Model for Regional Financial Planning and Budgeting to Strengthen Effectiveness and Transparency at the Directorate General of Regional Financial Development
Digital transformation in regional financial planning and budgeting requires integrated data, substantive validation, process traceability, and accountable decision-making. However, the Regional Government Information System has not fully resolved limitations in data quality, substantive validation, interoperability, system stability, user capacity, and evaluation traceability. This study aims to analyze the existing digital governance of regional financial planning and budgeting, identify factors affecting effectiveness and transparency, and formulate a digital governance model. A qualitative approach with an embedded single-case study was conducted at the Directorate General of Regional Financial Development. Data were collected from 16 purposively selected informants through in-depth interviews, non-participant observation, and document analysis, followed by data condensation, thematic coding, data display, and verification. The findings show that digital governance has shifted regional budgeting from fragmented arrangements toward a more integrated and standardized ecosystem, improving procedural effectiveness and transparency, while substantive weaknesses remain in data quality, validation, audit trails, evaluation tracking, and interoperability. The novelty is the Integrative-Substantive Digital Governance Model, which positions digital governance as a socio-technical and institutional ecosystem integrating data quality, traceability, interoperability, accountability, and central-regional collaboration to strengthen regional budget governance.
Copyright (c) 2026 Rino Rio Kent, Triyuni Soemartono, Pandji Sukmana, Gatot Hery Djatmika https://creativecommons.org/licenses/by/4.0
The Role of the Community in Smart Governance Policy for Realizing a Smart City in the Special Region of Jakarta
The successful implementation of Smart City depends not only on digital technology but also on meaningful community participation through Smart Governance. However, previous studies have placed greater emphasis on technological and institutional dimensions, while the role of the community in shaping collaborative digital governance remains underexplored. This study aims to identify the forms and mechanisms of community participation, analyze the factors influencing the effectiveness of participation, and develop an effective participation model within the Smart Governance framework in Jakarta. The study employs a qualitative case study approach with a pragmatic paradigm. Data were collected through semi-structured in-depth interviews, observations of the implementation of digital public services, particularly Jakarta's government digital service platforms, and analysis of relevant policy documents and official reports. The data were analyzed through analytical coding involving iterative stages of data reduction, data presentation, and conclusion verification. The findings show that community participation is diverse and encompasses operational, participatory-procedural, and collective-advocacy roles. The effectiveness of participation is determined by the interaction among community capacity, digital governance mechanisms, and institutional support, which contribute to improved public service responsiveness, government accountability, and public trust. The novelty of this study lies in the development of an empirically grounded spectrum of community participation roles and an integrated participation model for the implementation of Smart Governance in Jakarta.
Copyright (c) 2026 Herlin Sukmarini, Budiharjo, Anwar Sanusi, T. Herry Rachmatsyah https://creativecommons.org/licenses/by/4.0
Pengembangan Media E-comic Strip Cerita Naratif untuk meningkatkan Kemampuan Literasi Membaca dan Karakter (School Well-being) pada Siswa SMP
Penelitian ini bertujuan untuk menghasilkan media pembelajaran berupa E-comic strip cerita naratif yang (1) layak digunakan dalam pembelajaran Bahasa Indonesia, (2) praktis digunakan oleh guru dan peserta didik kelas VII SMP, serta (3) efektif untuk meningkatkan kemampuan literasi membaca dan karakter school well-being peserta didik. Penelitian ini merupakan penelitian dan pengembangan (Research and Development) menggunakan model 4D yang dikembangkan oleh Thiagarajan, Semmel, dan Semmel, yang meliputi tahap define, design, develop, dan disseminate. Penelitian dilaksanakan di SMP Negeri 15 Yogyakarta dengan melibatkan peserta didik kelas VII yang terdiri atas kelas eksperimen dan kelas kontrol. Data dikumpulkan melalui wawancara, observasi, angket, tes literasi membaca, dan angket karakter school well-being. Instrumen penelitian meliputi lembar validasi ahli materi, ahli media, ahli literasi membaca, ahli karakter school well-being, angket respons guru dan peserta didik, tes literasi membaca, serta angket karakter school well-being. Validitas instrumen diperoleh melalui validasi ahli dan uji validitas empiris, sedangkan reliabilitas instrumen dianalisis menggunakan koefisien Cronbach's Alpha. Analisis data dilakukan secara deskriptif dan inferensial, meliputi uji kesetaraan, uji normalitas, uji homogenitas varians, uji homogenitas matriks kovarians, uji korelasi, uji MANOVA, dan uji lanjut (Tests of Between-Subjects Effects). Hasil penelitian menunjukkan bahwa media E-comic strip cerita naratif memenuhi kriteria sangat layak berdasarkan hasil validasi ahli materi, ahli media, ahli literasi membaca, dan ahli karakter school well-being. Media juga memperoleh kategori sangat praktis berdasarkan respons guru dan peserta didik. Hasil uji efektivitas menunjukkan bahwa penggunaan media E-comic strip mampu meningkatkan kemampuan literasi membaca dan karakter school well-being peserta didik secara signifikan dibandingkan pembelajaran konvensional. Peningkatan tersebut didukung oleh hasil uji MANOVA yang menunjukkan perbedaan yang signifikan antara kelas eksperimen dan kelas kontrol. Dengan demikian, media E-comic strip layak, praktis, dan efektif digunakan sebagai alternatif media pembelajaran Bahasa Indonesia di tingkat SMP. Penelitian selanjutnya disarankan mengembangkan media pada materi atau jenjang pendidikan yang berbeda agar kebermanfaatannya semakin luas.
Copyright (c) 2026 Aditya Dalahmas, Ali Muhtadi https://creativecommons.org/licenses/by/4.0
Objectivity in Law Enforcement by Indonesia’s Civil Service Police Unit in Maintaining Public Order
Selective public-order enforcement in Indonesia continues to erode public trust and generate recurrent allegations of discriminatory practice. This article clarifies the legal meaning of ‘objectivity’ in enforcement by the Civil Service Police Unit (Satuan Polisi Pamong Praja, Satpol PP) and proposes an operational framework for assessing whether non-judicial public-order measures comply with the requirements of administrative justice. Using doctrinal legal research and statutory and conceptual approaches, the study examines the normative framework governing Satpol PP’s authority and standards of conduct. Particular attention is given to the multi-layered mandate derived from the 1945 Constitution, Law No. 23 of 2014, Government Regulation No. 16 of 2018, Law No. 30 of 2014 on Government Administration, and the General Principles of Good Governance (AUPB). The findings show that objectivity is not merely an ethical aspiration; it is a binding administrative standard that must be demonstrated through verifiable procedures and reasons. The study formulates eight interlocking parameters that translate this mandate into auditable practice: (1) a clear legal basis; (2) consistent enforcement criteria; (3) non-discrimination; (4) verified and documented facts; (5) proportional escalation; (6) minimum transparency through the provision of reasons; (7) traceable command accountability; and (8) accessible channels for objection and internal review. Together, these parameters provide a practical framework for designing, supervising, and auditing standard operating procedures and for distinguishing lawful, accountable enforcement from selective or abusive action, thereby strengthening the legitimacy of local public-order governance.
Copyright (c) 2026 Rio Winata, Dwi Afni Maileni, Rizki Tri Anugrah Bhakti https://creativecommons.org/licenses/by/4.0
The Principle of Objectivity in the Discretionary Powers of Municipal Police (Satpol PP): An Administrative Law Analysis of Regional Regulation Enforcement
Abstract: The enforcement of Regional Regulations by the Civil Service Police Unit (Satpol PP) frequently involves the exercise of discretionary authority due to regulatory gaps, ambiguous norms, and complex field conditions. However, such discretion carries the risk of arbitrariness and abuse of authority if it is not guided by clear legal standards. This article examines how the principle of objectivity functions as a legal benchmark in the exercise of Satpol PP discretion under Indonesian administrative law. Using normative legal research with statute, conceptual, and limited case approaches, the study analyzes the framework of Law No. 30 of 2014 on Government Administration, Law No. 23 of 2014 on Regional Government, Government Regulation No. 16 of 2018 on Satpol PP, relevant administrative law doctrines, and judicial interpretations. The analysis demonstrates that discretionary authority is lawful only when it is grounded in verifiable facts, rational decision-making, impartial treatment of similar cases, careful consideration of risks and impacts, and transparent reason-giving supported by adequate documentation. The study concludes that objectivity operates as an operational legal standard that transforms the abstract principles of good governance (AUPB) into measurable criteria for evaluating Satpol PP enforcement actions. By formulating indicators such as factual basis, rationality, non-partisanship, due care, and transparency, this research provides a normative framework for assessing whether discretionary enforcement actions are consistent with legality, proportionality, and accountability within the rule-of-law and good governance framework
Copyright (c) 2026 Daman Arsa Nova, Rizki Tri Anugrah Bhakti, Dwi Afni Maileni https://creativecommons.org/licenses/by/4.0
Analisis Kelayakan dan Skala Usaha Hidup Layak (Studi Kasus Usaha Ternak Bebek Peking Bapak H. Saipulloh)
Penelitian ini berjudul Analisis Kelayakan dan Skala Usaha Hidup Layak (Studi Kasus Usaha Ternak Bebek Peking Bapak H. Saipulloh). Penelitian dilakukan karena usaha ternak bebek Peking memiliki prospek yang baik, namun perlu diketahui tingkat kelayakan finansial dan skala usaha yang mampu memenuhi kebutuhan hidup peternak. Penelitian ini bertujuan untuk menganalisis kelayakan finansial usaha serta menentukan skala usaha hidup layak pada usaha ternak bebek Peking milik Bapak H. Saipulloh di Desa Sukosari, Kecamatan Belitang, Kabupaten Ogan Komering Ulu Timur. Penelitian menggunakan metode studi kasus dengan pendekatan deskriptif kuantitatif. Data diperoleh melalui wawancara, observasi, dokumentasi, dan data sekunder, kemudian dianalisis menggunakan Net Present Value, Internal Rate of Return, Net Benefit Cost Ratio, serta analisis Skala Usaha Hidup Layak. Hasil penelitian menunjukkan bahwa usaha ternak bebek Peking layak secara finansial dengan nilai Net Present Value sebesar Rp209.723.891, Internal Rate of Return sebesar 21,34%, dan Net Benefit Cost Ratio sebesar 1,84. Analisis Skala Usaha Hidup Layak menunjukkan nilai 3,39, yang berarti pendapatan usaha mampu memenuhi kebutuhan hidup layak keluarga sebesar 3,39 kali. Produksi aktual sebanyak 1.900 ekor per bulan juga telah melampaui kebutuhan minimal 560 ekor per bulan. Dengan demikian, usaha ternak bebek Peking milik Bapak H. Saipulloh layak dijalankan, dikembangkan, dan mampu memberikan pendapatan yang memenuhi kebutuhan hidup layak peternak.
Copyright (c) 2026 Fahrur Ryan, Mahidin Fahmie, Solehan, Tiyas Murtiningsih https://creativecommons.org/licenses/by/4.0
Analisis Pendapatan dan Kontribusi Terhadap Pendapatan Keluarga (Studi Kasus Usaha Ternak Bebek Peking Bapak H. Saipulloh)
Usaha ternak bebek Peking merupakan salah satu kegiatan agribisnis yang memiliki potensi besar dalam meningkatkan pendapatan rumah tangga peternak melalui pemanfaatan sumber daya yang tersedia secara optimal. Keberhasilan usaha tersebut dipengaruhi oleh kemampuan peternak dalam mengelola biaya produksi, meningkatkan produktivitas, serta memperoleh keuntungan yang berkelanjutan. Penelitian ini bertujuan untuk menganalisis besarnya pendapatan usaha ternak bebek Peking serta kontribusinya terhadap pendapatan keluarga pada usaha milik Bapak H. Saipulloh di Desa Sukosari, Kecamatan Belitang, Kabupaten Ogan Komering Ulu Timur, Sumatera Selatan. Penelitian menggunakan metode studi kasus dengan pendekatan deskriptif kuantitatif. Data dikumpulkan melalui observasi, wawancara, dan dokumentasi, kemudian dianalisis menggunakan perhitungan penerimaan, biaya produksi, pendapatan, titik impas produksi, titik impas harga, dan kontribusi pendapatan terhadap pendapatan keluarga. Hasil penelitian menunjukkan bahwa usaha ternak bebek Peking menghasilkan penerimaan sebesar Rp23.750.000 per minggu dengan total biaya produksi sebesar Rp 18.970.148 per minggu sehingga diperoleh pendapatan bersih sebesar Rp 4.779.852 per minggu. Produksi aktual sebanyak 475 ekor berada di atas titik impas produksi sebanyak 380 ekor, sedangkan harga jual sebesar Rp50.000 per ekor lebih tinggi dibandingkan titik impas harga sebesar Rp 39.937 per ekor. Kontribusi pendapatan usaha ternak bebek Peking terhadap total pendapatan keluarga sebesar 54,67 persen yang termasuk kategori sedang. Dengan demikian, usaha ternak bebek Peking layak dipertahankan dan dikembangkan karena mampu memberikan keuntungan serta berkontribusi terhadap peningkatan kesejahteraan keluarga peternak.
Copyright (c) 2026 Lucky Pratama, Mahidi Fahmie, Sudarti, Ary Eko Prastya Putra https://creativecommons.org/licenses/by/4.0
Analisis Nilai Tambah Usaha Pengolahan Ikan Gabus Menjadi Abon Ikan Gabus Studi Kasus Di Ayakh Ugan
Penelitian ini dilatar belakangi oleh potensi ikan gabus sebagai komoditas perikanan yang memiliki kandungan gizi tinggi, terutama protein dan albumin, sehingga memiliki prospek yang baik untuk dikembangkan menjadi berbagai produk olahan bernilai ekonomi. Namun demikian, ikan gabus merupakan komoditas yang mudah mengalami kerusakan setelah dipanen sehingga memerlukan penanganan dan pengolahan yang tepat untuk mempertahankan mutu, memperpanjang daya simpan, serta meningkatkan nilai tambah. Salah satu bentuk diversifikasi produk yang dapat dilakukan adalah pengolahan ikan gabus menjadi abon yang memiliki cita rasa khas, daya simpan lebih lama, dan nilai jual yang lebih tinggi dibandingkan ikan segar. Penelitian ini bertujuan untuk mengetahui besarnya pendapatan dan nilai tambah yang diperoleh dari usaha pengolahan ikan gabus menjadi abon pada Usaha Ayakh Ugan di Kelurahan Kemalaraja, Kecamatan Baturaja Timur, Kabupaten Ogan Komering Ulu. Penelitian dilaksanakan pada bulan Mei sampai Juli 2026 dengan menggunakan metode studi kasus. Penentuan responden dilakukan secara sengaja (purposive sampling) karena hanya terdapat satu pelaku usaha yang menjadi objek penelitian. Data yang digunakan terdiri atas data primer yang diperoleh melalui observasi, wawancara, dan penyebaran kuesioner kepada responden, serta data sekunder yang berasal dari berbagai literatur, instansi terkait, dan sumber pendukung lainnya. Analisis data dilakukan menggunakan analisis biaya produksi, penerimaan, pendapatan, dan nilai tambah untuk mengetahui kelayakan usaha serta besarnya nilai ekonomi yang dihasilkan dari proses pengolahan. Hasil penelitian menunjukkan bahwa total biaya produksi usaha pengolahan abon ikan gabus sebesar Rp811.770,00 per proses produksi yang terdiri atas biaya tetap sebesar Rp383.517,00 dan biaya variabel sebesar Rp428.252,50. Usaha pengolahan abon ikan gabus mampu menghasilkan pendapatan yang menguntungkan serta memberikan nilai tambah terhadap bahan baku ikan gabus, sehingga layak dikembangkan sebagai usaha agroindustri rumah tangga. Selain meningkatkan pendapatan pelaku usaha, pengembangan usaha ini juga berpotensi menciptakan peluang kerja, mendukung pemanfaatan sumber daya perikanan lokal secara optimal, serta berkontribusi terhadap pengembangan ekonomi masyarakat di Kabupaten Ogan Komering Ulu.
Copyright (c) 2026 Diki Prayitno, Mahidin Fahmie, M.Hafis Azhad, Ary Eko Prasetya Putra https://creativecommons.org/licenses/by/4.0
Analisis Kelayakan dan Adaptabilitas Padi Inpari 32 di Kecamatan Belitang Mulya
Penelitian ini bertujuan untuk menganalisis tingkat adaptabilitas varietas padi Inpari 32 serta menilai kelayakan finansial usahatani padi di Kecamatan Belitang Mulya, Kabupaten Ogan Komering Ulu Timur. Penelitian menggunakan metode survei dengan pendekatan kuantitatif terhadap 30 petani pengguna varietas Inpari 32. Data primer diperoleh melalui observasi lapangan, wawancara, dan penyebaran kuesioner, sedangkan data sekunder diperoleh dari Badan Pusat Statistik (BPS), Dinas Pertanian, serta berbagai literatur ilmiah yang relevan. Analisis adaptabilitas dilakukan secara deskriptif berdasarkan penilaian responden terhadap kemampuan varietas beradaptasi pada kondisi lingkungan setempat. Analisis kelayakan finansial dilakukan melalui perhitungan biaya produksi, penerimaan, pendapatan, Net Present Value (NPV), Internal Rate of Return (IRR), dan Net Benefit Cost Ratio (Net B/C). Hasil penelitian menunjukkan bahwa varietas Inpari 32 memiliki tingkat adaptabilitas yang baik pada kondisi agroekologi Kecamatan Belitang Mulya yang ditunjukkan oleh pertumbuhan dan hasil produksi yang stabil. Hasil analisis finansial juga menunjukkan bahwa usahatani padi Inpari 32 layak untuk diusahakan, ditandai dengan nilai NPV yang positif, nilai IRR yang lebih tinggi dibandingkan tingkat suku bunga yang digunakan, serta nilai Net B/C lebih besar dari satu. Dengan demikian, varietas Inpari 32 tidak hanya mampu beradaptasi dengan baik terhadap kondisi lingkungan penelitian, tetapi juga memberikan keuntungan ekonomi sehingga berpotensi mendukung peningkatan pendapatan petani dan pengembangan usahatani padi secara berkelanjutan.
Copyright (c) 2026 Setia Putri, Munsiarum, Solehan, Muridin https://creativecommons.org/licenses/by/4.0