Judul: Analisis Proses Pengambilan Keputusan Pembelian di Restoran Sop Buah Pak Ewok Bogor
Abstrak: Citizen consumption rapidly change in Bogor in this era, a lot of people love to eat in some restaurant. The study aims to analyze the characteristics of consumers, purchase decision process, and factors to be considered of purchase decision process in Sop Buah Pak Ewok restaurant Bogor. Methods of processing the data in this study uses descriptive analyze and factor analyze. Descriptive analyze was used to determine the characteristics of the consumer and the consumer buying decision process. Factor analysis was used to analyze the factors to be considered purchase decision. Based on this research, the purchase decision process visit the restaurant with the goal of food and beverage taste. The main source of information come from a friend. It is causing consumers to visit is the food and beverage taste. How to decide a visit to the restaurant depending on the circumstances. Consumer attitudes when product price increases still keep buying. There are 2 factors to be considered of purchase decision in Sop Buah Pak Ewok restaurant Bogor.
Keyword: Sop Buah Pak Ewok, factor analysis, Decision of purchase

Judul: Analisis kepuasan dan loyalitas konsumen pada rumah makan: Kasus Rumah Makan Sop Buah Pak Ewok, Jalan Bukit Tunggul, Bogor
Abstrak: Rumah Makan Sop Buah Pak Ewok merupakan produsen sop buah pertama di Kota Bogor yang roemberi kesan back to nature dalam hal desain interior. Rumah roakao ini berdiri pada tahun 2005 dan cukup roenarik minat konsumen. Namun seiring pertumbuhan rumah makan khususnya di Kota Bogor, maka seroakio tinggi pula tingkat persaingan yang dibadapl oleb Rumah Makan Sop Buah Pak Ewok. Uotuk menjadi ungguJ dalam roengbadapi persaingan yang ketat, diperlukan jasa pelayanan yang baik agar dapat roernuaskan konsumen.. Peoelitian ini bertujuan untuk (l) Meogidentifi.kasi karakteristik dan proses keputusan pembelian konsumen yang berkunjung ke Rumah Makan Sop Buah Pak Ewok, (2) Menganalisis tingkat kepuasan dan loyalitas konsumen Rumah Makan Sop Buah Pak Ewok,(3) Merumuskan dan roerekomendasikan beberapa altematif kebijakan Rumah Makan Sop Buah Pak Ewok beroasarkan basil analisis. Data yang digimakao dalam penelitian ini adalah data primer dan data sekuoder. Metode pengambilan sampel yang digunakan dalam penelitian ini adalah non-probability sampling. Jenisnya adalah convenience sampling. Metode analisis yang digunakan dalam penelitian ini adalah analisis deskriptif: Importance and Performance Analysis (IP A), Customer Satisfaction Index (CSI) dan analisis tingkat loyalitas. Berdasarkan penelitian yang telah dilakukan, karakteristik koosumeo Rumah Makan Sop Buah Pak Ewok dilibat dari jenis kelamin, roempunyai jumlah yang sama antara pria dan wanita dengan rentang usia sebagian besar adalah 17-27 tahun, berdomisili di Bogor, pendidikan terakbir SLTA, berprofesi sebagai pelajar atau mahasiswa, belum roenikah dan roemiliki pendapatan sebesar < Rp 1.000.000,00. K.arakteristik umum perilaku pembelian diantaranya didominasi oleb koosumen yang tennotivasi roelakukan kunjungan (roakan) karena rasa yang khas dengan manfaat sebagai makanan selingan.
Keyword: Customer, Important Performance Analysis, Customer Satisfaction Index

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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