Judul: The Effect of E-Service Quality on GrabFood's Customers' Satisfaction and Loyalty
Abstrak: Online food delivery merupakan salah satu bentuk implementasi teknologi yang telah melekat pada aktivitas sehari-hari masyarakat. Di Indonesia, salah satu layanan online food delivery yang sudah tersedia adalah GrabFood. Namun, dengan persaingan yang kompetitif, GrabFood harus bisa terus menjaga dan meningkatkan e-service quality yang dimiliki agar dapat menjaga kepuasan dan loyalitas konsumennya. Penelitian ini dilakukan terhadap responden sebanyak 139 orang yang dipilih dengan menggunakan teknik non-probabilty sampling yaitu purposive sampling. Teknik yang digunakan dalam analisis data adalah SEM-PLS untuk melihat hubungan antar variabel dan analisis deskriptif untuk menjelaskan karakteristik responden. Dari hasil penelitian ditemukan bahwa e-service quality berpengaruh secara positif dan signifikan terhadap kepuasan dan loyalitas pelanggan. Selain itu, kepuasan pelanggan berpengaruh secara positif dan signifikan terhadap loyalitas pelanggan. Serta, kepuasan pelanggan dapat memediasi pengaruh e-service quality terhadap loyalitas pelanggan dengan bentuk mediasi yaitu mediasi parsial. GrabFood perlu terus untuk memperhatikan dan memelihara e-service quality yang dimiliki, terutama pada dimensi efisiensi, agar dapat mempertahankan dan meningkatkan kepuasan dan loyalitas pelanggannya., Online food delivery is a form of technology application that is implanted in people's daily activities. In Indonesia, one of the available online food delivery services is GrabFood. However, with fierce competition, GrabFood must be able to continue to maintain and improve the quality of its e-services in order to maintain customer satisfaction and loyalty. This research was conducted on 139 respondents who were selected using a non-probability sampling technique, specifically purposive sampling. The technique used in data analysis is SEM-PLS to see the relationship between variables and descriptive to explain the characteristics of the respondents. From the results of the study it was found that e-service quality has a positive and significant effect on customer satisfaction and loyalty. In addition, customer satisfaction has a positive and significant effect on customer loyalty. Also, customer satisfaction can mediate the effect of e-service quality on customer loyalty in a form of mediation, namely partial mediation. GrabFood needs to continue to pay attention to and maintain it’s e-service quality, especially in the efficiency aspect, in order to maintain and increase it’s customer’s satisfaction and loyalty.
Keyword: customer loyalty, customer satisfaction, e-service quality, grabfood

Judul: Effect of Influence of Service quality and Marketing mix on Loyalty of Grabfood Application Use in Bogor Community
Abstrak: Pada saat ini perkembangan pengguna internet di Indonesia semakin meningkat, selain itu pengguna fitur GrabFood semakin meningkat juga. Penelitian ini bertujuan untuk menganalisis pengaruh service quality dan marketing mix terhadap loyalitas pengguna fitur GrabFood pada masyarakat Bogor. Penelitian ini menggunakan metode kuantitatif dengan jenis analisis deskriptif dan eksperimen. Adapun skala pengukuran yang digunakan pada penelitian ini adalah skala Likert. Sampel penelitian sebanyak 220 orang yang merupakan masyarakat Bogor berusia 18 sampai 60 tahun dan pernah melakukan pembelian pada fitur GrabFood yang dipilih dengan teknik non-probability sampling. Teknik analisis data yang digunakan adalah structural equation modeling dengan bantuan software Smart PLS 3. Hasil penelitian menunjukan bahwa variabel service quality berpengaruh positif dan signifikan terhadap loyalitas pelanggan dan marketing mix tidak berpengaruh terhadap loyalitas pelanggan., Currently, the development of internet users in Indonesia is increasing, besides that grabfood feature users are increasing as well. The purpose of this research is to analyze the effect of service quality and marketing mix on the loyalty of Grabfood app users in Bogor. The study uses quantitative methods with other types of descriptive analysis and experimentation. The measurement scale used in this study is the Likert scale. The sample in this study was 220 people who are Bogor people aged 18 to 60 years and have made purchases on the selected Grabfood application with non-probability sampling techniques. The data analysis technique used is structural equation modeling with the help of Smart PLS 3 software. The results showed that the service quality variable had a positive and significant effect on consumer loyalty and the marketing mix had no effect on consumer loyalty.
Keyword: loyalitas, marketing mix, service quality, SEM-PLS

Judul: Hydrothermal Synthesis of Biphasic Calcium Posphate
Abstrak: Biphasio calsium phosphate (BCP), which was a mixture of hydroxypatite (HA) and tricalcium phosphate (TCP), was synthesized by hydrothermal method followed by sintering process. Hydroxyapatite was produced by using natural calcium source CaO from hen's eggshell and (NH4)2HPO4 as phosphate souce, other hydroxyapatite sample was produce by using synthetic calcium source Ca(OH) and H3PO4 as phosphate source.
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