Judul: Kepuasan dan Loyalitas Konsumen Rumah Makan Bebek Goreng H. Slamet Bogor
Abstrak: One of the local franchise restaurant that is in the middle of this competition is Fried Duck Eating H. Slamet Bogor. Eating Fried Duck H. Slamet Bogor should be consumer oriented and strive to provide the best service according to the needs and desires of consumers. Purpose of this study is to identify consumer characteristics Eating Fried Duck H. Slamet Bogor, analyze the relationships and the factors that affect consumer satisfaction and loyalty Eating Fried Duck H. Slamet Bogor. Methods of data processing were performed using an SEM analysis. Variables used to measure product taste or duck is a duck delicacy (X11), the product kanekaragaman duck (X12), durability warmth duck (X13), and the quality of the presentation of the duck (X14). Based on the results of SEM analysis, four variables significantly influence the latent variable measuring the level of product in the real test by 5%, seen from the t-value greater than 1.96 Based on the loading value obtained is equal to 0.59 then (X12) contributed the greatest of the product compared to the three other factors
Keyword: Customer Satisfaction and Loyalty, Eating Fried Duck H. Slamet Bogor

Judul: Analisis Proses Pengambilan Keputusan Pembelian dan Tingkat Kinerja Atribut Produk Pada Restoran Bebek Goreng H. Slamet Bogor
Abstrak: Traditional restaurant is a kind of developing business in Bogor. Bebek Goreng H. Slamet restaurant is a kind of traditional restaurant which is the specific menu of processed duck. The goal of this research is identifying the characteristic of consumers, analyzing the process of buying decision, and analyzing the consumers satisfaction level of performance based on attributes in restaurant. The result show that of Importance Performance Analysis (IPA), there are still some attributes that need to be considered and have to improved, those are price, clearliness of the dining room, availability and clearliness of toilet, availability and clearliness of the sink, the availability of parking area, and quickness waiter to handle consumer complaint. Overall, Consumer Satisfaction Index (CSI) show the value is 72.74 persent, it means the consumers have been satisfied with the performance attributes of that restaurant.
Keyword: traditional restaurant, the process of buying decision, consumer satisfaction

Judul: Elektrodeposisi Film Tipis Semikonduktor Cu2ZnSnS4 (CZTS) pada Substrat Kaca ITO
Abstrak: Semiconductor Cu2ZnSnS4 (CZTS) thin film that can be used as absorber layers on solar cell module was made via electrodeposition method. CZTS thin film was electrodeposited on the surface of a silicate glass coated with a thin layer of indium tin oxide (ITO). Deposition process was done using potentiostatic mode at room temperature with a potential of 1.05 V for 30, 45, and 60 minutes, followed with annealing the film at 2 different temperatures, 500 ºC using furnace and 180 ºC using hot plate, both treatments for 45 minutes in N2/H2S atmosphere. The X-ray difractograms were analyzed using Match 2 program and showed that the CZTS thin films had kesterit crystalline structure, with a low percentage of CZTS phase. The thin film also contained secondary phases such as Cu2S, ZnS, and SnS. The obtained CZTS thin films had a thickness between 1.039 and 1.676 μm. Absorption study showed that the band gap energy of CZTS thin films which was annealed using furnace ranged from 1.50 to 1.52 eV, whereas that annealed using the hot plate was not observed. The band gap energy value showed that CZTS thin films can be used as sunlight absorber layers on solar cell. The formation of CZTS crystal film on this investigation was effectively performed using furnace annealing process at a temperature of 500 ºC with deposition time of 45 minutes.
Keyword: Thin film, Electrodeposition, Cu2ZnSnS4