Judul: Consumer Preferences and Purchasing Decision Making Process for Empal Gentong H. Apud Restaurant
Abstrak: Bermunculan pesaing Restoran Empal Gentong H. Apud di Kabupaten Cirebon dapat mempertahankan usahanya dengan stabilisasi omzet restoran karena restoran yang terkenal di kalangan masyarakat luas. Penelitian ini bertujuan untuk menganalisis karakteristik konsumen, atribut-atribut dan faktor-faktor preferensi konsumen, dan menganalisis proses pengambilan keputusan pembelian konsumen terhadap Restoran Empal Gentong H. Apud. Jumlah responden dalam penelitian ini sebanyak 100 orang. Metode analisis data yang digunakan yaitu analisis deskriptif, analisis konjoin, dan analisis faktor. Atribut Restoran Empal Gentong H. Apud dengan nilai kepentingan tertinggi adalah atribut harga. Faktor utama yang memengaruhi preferensi konsumen terdiri dari tiga faktor utama yang meliputi faktor kualitas dan identitas, faktor tampilan dan suasana, dan faktor perhatian. Proses pengambilan keputusan pembelian konsumen atas motivasi sedang lapar dan pertimbangan utama cita rasa makanan., The emergence of competitors of Empal Gentong H. Apud Restaurant in Cirebon Regency can maintain its business by stabilizing restaurant turnover because the restaurant is well-known to the wider community. This study aims to analyze consumer characteristics, attributes and factors of consumer preferences, and analyze the consumer purchasing decision-making process for Empal Gentong H. Apud Restaurant. The number of respondents in this study were 100 people. The data analysis methods used are descriptive analysis, conjoin analysis, and factor analysis. The attribute of Empal Gentong H. Apud Restaurant with the highest importance value is the price attribute. The main factors that influence consumer preferences consist of three main factors which include quality and identity factors, appearance and atmosphere factors, and attention factors. The consumer purchasing decision-making process is motivated by being hungry and the main consideration of food taste.
Keyword: preferensi konsumen, Keputusan pembelian, faktor, konjoin

Judul: Pengaruh Mutu Produk dan Pelayanan Terhadap Kepuasan dan Loyalitas Konsumen di Restoran Empal Gentong H. Apud Cirebon
Abstrak: Mutu produk dan pelayanan di sebuah restoran sangat berpengaruh terhadap tingkat kepuasan dan loyalitas konsumen. Restoran Empal Gentong milik H Apud merupakan salah satu restoran yang menyajikan menu makanan khas di Cirebon yang dapat bertahan di tengah persaingan restoran sejenis yang berada di sekitar lingkungan bisnisnya. Hal tersebut menjadi alasan penelitian ini dengan tujuan untuk mengidentifikasi karakteristik konsumen Restoran Empal Gentong Haji Apud, menganalisis pengaruh mutu produk dan pelayanan terhadap kepuasan konsumen Restoran Empal Gentong Haji Apud, dan menganalisis pengaruh tingkat kepuasan terhadap loyalitas konsumen Restoran Empal Gentong Haji Apud. Penelitian ini dilakukan dengan menggunakan Structural Equation Modeling (SEM) dengan pendekatan Partial Least Squares (PLS). Hasil dari penelitian menunjukan bahwa mutu produk berpengaruh positif secara signifikan terhadap kepuasan konsumen, kualitas pelayanan berpengaruh positif secara signifikan terhadap kepuasan konsumen dan kepuasan konsumen berpengaruh positif secara signifkan terhadap loyalitas konsumen.
Keyword: Kepuasan, Kualitas Pelayanan, Loyalitas, Mutu Produk, Structural Equation Modelling (SEM)

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