Judul: Analisis penyelenggaraan makanan dan tingkat kepuasan konsumen di Restoran Sate Tegal Laka-laka
Abstrak: Penelitian ini bertujuan untuk menganalisis penyelenggaraan makanan dan tingkat kepuasan konsumen di Restoran Sate Tegal Laka-laka. Penelitian ini bersifat studi kasus dan menggunakan analisis deskriptif. Metode penarikan sampel dilakukan secara purposive dan 91 konsumen digunakan dalam penelitian ini. Restoran Sate Tegal Laka-laka merupakan salah satu contoh penyelenggaraan makanan komersial dengan menu utama sate. Penyelenggaraan makanan di Restoran Sate Tegal Laka-laka terdiri dari perencanaan (anggaran) dan pelaksanaan (pengadaan bahan makanan, penerimaan, penyimpanan, pengolahan, dan penyajian). Penilaian higiene dan sanitasi merujuk pada Kepmenkes nomor 1098/Menkes/SK/VII/2003 tentang Persyaratan Higiene Sanitasi Rumah Makan dan Restoran. Restoran Sate Tegal Laka-laka mendapatkan skor 902 yang termasuk dalam tingkat mutu A. Berdasarkan hasil analisis Importance Performance Analysis (IPA) menunjukkan bahwa atribut cita rasa makanan/minuman yang disajikan dirasa paling penting dan dinilai paling tinggi tingkat kinerjanya. Berdasarkan Customer Satisfaction Index (CSI), diperoleh nilai kepuasan sebesar 77.79 (puas). Hasil uji korelasi menunjukkan adanya hubungan yang signifikan (p<0.05) antara tingkat pendidikan dengan penilaian atribut mutu produk., This research aimed to analyze food service and level of customers satisfaction in Sate Tegal Laka-laka Restaurant. Case study design was applied in this study and analyzed using descriptive analysis. Sampling method of purposive sampling was carried out and number of subjects used was 91 customers. Sate Tegal Laka-laka Restaurant is one example of the commercial food service with satay as the main menu. Food services in Sate Tegal Laka-laka Restaurant consist of planning (budget) and implementation (purchasing, receiving, storing, processing, and distributing). Assessment of hygiene and sanitation were based on Kepmenkes No. 1098/Menkes/SK/VII/2003 about Requirements of Hygiene Sanitation Restaurant. Sate Tegal Laka-laka Restaurant got score 902 were categorized in the quality level A. The result of analysis based on Importance Performance Analysis (IPA) showed that the taste of food/beverages served attributes was considered as the most important and had the highest rate performance levels. Based on the Customer Satisfaction Index (CSI), the satisfaction value was 77.79 (satisfied). There was a significant (p<0.05) correlation between education level with quality of the product.
Keyword: CSI, IPA, kepuasan konsumen, penyelenggaraan makanan

Judul: Analisis Kinerja Penyelenggaraan Makanan dan Tingkat Kepuasan Konsumen Restoran Khas Padang di Bogor
Abstrak: This research aimed to know the food service performance and the level of customer satisfaction in the Padang Cuisine Restaurant Bogor. Case study design was applied in this study. Sampling method of purposive sampling was carried out and the number of samples that used was 99 people. The food service in the Padang cuisine restaurant consists of planning and implementation. The result of analysis based on Importance Performance Analysis, showed that the most important attribute was the cleanliness of dining room and the highest performance levels was the security and hygiene products. Based on the Customer Satisfaction Index the satisfaction value gained was 79 (satisfied). Spearman’s correlation showed the relationship between income with quality of the product (p<0.05
Keyword: satisfaction, food service, Customer

Judul: Hybrid solar cells of ZnO nanoparticles/chlorophyll was modified metal ions (Zn2+ and Cu2+ )
Abstrak: Zinc Oxide (ZnO) is a n-type semiconductor with a wide the energy band (Band Gap) is 3.37 eV at room temperature and 3.34 eV at low temperature with a large exiton binding energy is 60 meV. ZnO has been synthesized by hydrothermal method, resulting in a decrease in particle size over the duration of the hydrothermal changes. Crystallographic structure of ZnO were characterized using XRD, has shown the characteristic pattern of a hexagonal wurtzite structure, the crystallite size increases to changes in particle size. Changes in particle size has also led to a change in the absorption peak of ZnO as has been demonstrated posted under test using the optical properties of UV-Vis spectrophotometer. Changes of this uptake has also led to changes in the energy band gap, which increases its band gap energy of the particle size. In electronic applications, especially in solar cells. Chlorophyll is considered less effective, because of their very nature are easily degraded as a result of several reactions which are acid, lighting and temperature. The results of the stability test using a halogen lamp 34 W/m2 for 5 hours, that the substitution of chlorophyll with metal ions Zn2+ and Cu2+ has been shown to form more stable than natural chlorophyll. The characterization of the optical properties, the combination of ZnO / chlorophyll in the form of hybrid films has led to a shift in the absorption region of ZnO becomes more widely from the UV to Visible. ZnO/chlorophyll has absorption range of 350-515 nm, ZnO / Zn-feofitin 332-401 nm and 332-632 nm for Cu-feofitin. The combination of ZnO/chlorophyll and CuSCN as a solid electrolite in hybrid solar cell, a modified chlorophyll with metal ions Zn2+ and Cu2+ has been shown to form a more stable I-V curve. It is characterized by its fill factor value greater than natural chlorophyll. Nevertheless, solar cells with natural chlorophyll has been able to produce higher efficiency values of chlorophyll were substituted.
Keyword: Hydrothermal, ZnO/Chlorophyll modified, Hybrid Solar Cell