Judul: Analisis Pengaruh Store Atmosphere terhadap Kepuasan dan Loyalitas Pelanggan Coffee Shop (Studi Kasus Coffee Toffee Post Shop dan Popolo Coffee Bogor).
Abstrak: Meningkatnya konsumsi kopi membuat semakin berkembangnya coffee shop di kota Bogor seperti Coffee Toffee Post Shop dan Popolo Coffee yang berdampak pada persaingan, sehingga harus menciptakan store atmosphere yang baik untuk memberikan kepuasan dan meningkatkan loyalitas pelanggan. Tujuan dari penelitian ini yaitu menganalisis pengaruh store atmosphere terhadap kepuasan pelanggan, menganalisis pengaruh store atmosphere terhadap loyalitas pelanggan dan menganalisis pengaruh kepuasan pelanggan terhadap loyalitas pelanggan. Metode penarikan sampel yang digunakan yaitu teknik convenience sampling dengan jumlah sampel 190 responden dan data yang diperoleh diolah menggunakan analisis SEM (Lisrel). Hasil penelitian menunjukkan bahwa terdapat pengaruh positif antara variabel store atmosphere yaitu general atmosphere terhadap kepuasan pelanggan, tidak terdapat pengaruh positif antara variabel store atmosphere yaitu exterior, general interior, store layout, dan interior display terhadap loyalitas dan terdapat pengaruh positif antara variabel kepuasan terhadap loyalitas pelanggan.
Keyword: kepuasan, loyalitas, SEM, store atmosphere

Judul: Analisis Pengaruh Store Atmosphere terhadap Customer Experience dan Customer Satisfaction Coffee Shop (Studi Kasus One Eighty Coffee Music dan Noah’s Barn Coffeenery Bandung).
Abstrak: Meningkatnya jumlah konsumsi kopi masyarakat Indonesia membuat semakin berkembangnya coffee shop di kota Bandung seperti One Eighty Coffee Music dan Noah’s Barn Coffeenery yang berdampak pada persaingan, sehingga harus menciptakan store atmosphere yang baik untuk memberikan pengalaman yang berkesan dan membentuk kepuasan pelanggan. Tujuan dari penelitian ini yaitu menganalisis pengaruh store atmosphere terhadap customer experience, menganalisis pengaruh store atmosphere terhadap customer satisfaction, dan menganalisis pengaruh customer experience terhadap customer satisfaction. Data primer yang digunakan yaitu kuesioner, wawancara, dan observasi. Data sekunder yang digunakan yaitu studi literatur, dokumen coffee shop, dan internet. Metode penarikan sampel yang digunakan yaitu teknik convenience sampling dengan jumlah sampel 200 responden dan data yang diperoleh diolah dengan analisis SEM menggunakan SmartPLS 2.0. Hasil penelitian menunjukkan bahwa store atmosphere berpengaruh positif terhadap customer experience, store atmosphere berpengaruh positif terhadap customer satisfaction, customer experience berpengaruh positif terhadap customer satisfaction.
Keyword: experience, satisfaction, SEM, store atmosphere

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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