Judul: Pengaruh Store Atmosphere terhadap Word of Mouth Pelanggan dalam meningkatkan Purchase Intention Pelanggan Lusso Resto
Abstrak: Persaingan restoran di Kota Bogor semakin ketat karena jumlahnya semakin meningkat setiap tahun, sehingga Lusso Resto harus menarik konsumennya dengan memastikan beberapa faktor seperti store atmosphere dan word of mouth pelanggan agar dapat memicu minat beli pelanggan. Penelitian ini bertujuan untuk menganalisis pengaruh store atmosphere terhadap purchase intention pelanggan, menganalisis pengaruh store atmosphere terhadap word of mouth pelanggan, dan menganalisis pengaruh word of mouth pelanggan terhadap purchase intention pelanggan. Pengumpulan data dilakukan dengan melalui alat bantu kuesioner kepada 100 pengunjung Lusso Resto. Analisis data pada penelitian ini menggunakan metode analisis deskriptif dan Structural Equation Modelling (SEM). Hasil penelitian ini menunjukkan bahawa pengaruh store atmosphere terhadap purchase intention pelanggan, store atmosphere terhadap word of mouth pelanggan, dan word of mouth terhadap purchase intention pelanggan adalah signifikan.
Keyword: komunikasi mulut ke mulut, minat beli, restoran, Structural Equation modelling (SEM), suasana toko

Judul: Pengaruh Store Atmosphere dan Mutu Produk Terhadap Keputusan Pembelian Konsumen di The Teras Dara Restaurant & Lounge Kota Bogor
Abstrak: Peningkatan jumlah restoran di Bogor, menjadi fokus perhatian pihak Teras Dara untuk tetap bertahan dan menarik pelanggan dalam persaingan yang ketat. Penelitian ini dilakukan untuk mengetahui pengaruh store atmosphere dan mutu produk terhadap Keputusan Pembelian Konsumen di The Teras Dara Restaurant & Lounge Kota Bogor. Penelitian menggunakan analisis deskriptif dan analisis Structural Equation Modeling(SEM) melalui pendekatan Partial Least Squares (PLS). Hasil penelitian menunjukkan bahwa store atmosphere berpengaruh langsung sebesar 38.9% terhadap keputusan pembelian. Sedangkan mutu produk juga berpengaruh langsung sebesar 38% terhadap keputusan pembelian.
Keyword: mutu produk, keputusan pembelian, store atmosphere, Structural Equation Modeling (SEM)

Judul: Pemurnian dan karakterisasi protein inhibitor RNA helikase virus hepatitis C
Abstrak: Hepatitis C virus (HCV) infection is the second most common chronic viral infection in the world with global prevalence. This infection is contribution to chronic hepatitis and liver cirrhosis, often leading to hepatocellular carcinoma. There is no effective drug and vaccine available against HCV. The current standard treatment, a combination of pegylated interferon-α with ribavirin, is limited by its suboptimal response rate in a significant patient population, side effects, and affordability. Therefore, development of effective drug is needed. One approach to find out the candidate of antiviral drug is to discover the inhibitor of enzyme that essential for virus replication, such as RNA helicase. Streptomyces chartreusis 5-095 produce the inhibitor of HCV RNA helicase. The aim of this study was to purify the protein inhibitor which has inhibition activity against ATPase activity of RNA helicase HCV from S. chartreusis 5-095. The supernatant of culture S. chartreusis 5-095 exhibited high inhibiton activity against ATPase activity of RNA helicase HCV (approximately 72%) at 10 days of incubation. The extracellular protein inhibitor was partially purified by procedures of precipitation with ammonium sulfate to 65% saturation and gel filtration (Sephadex G50) using methanol water solution (4:6) as an eluen. The purity of protein inhibitor was monitored by SDS PAGE. The protein inhibitor showed a relative molecular mass were estimated to be 14 kDa and increased the purity 23,08 fold than those of the crude protein. The specific activity and IC50 after purification were 13,1338 U/mg and 0,0767 mg/mL, respectively. The activity of purified protein inhibitor showed its stability over pH range from 5-8 and optimum at pH 7,4. The inhibition activity showed its stability up to 70% at temperature 100 oC. The purified protein inhibitor relatively stable its activity at storage in the range of -20 oC to room temperature for 35 days.
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