Judul: Designing a Marketing Communication Strategy for Dried Breadcrumbs Products at PT LeGitt Boga Mandiri
Abstrak: PT LeGitt Boga Mandiri merupakan perusahaan maklon yang beroperasi secara B2B (Business to Business) dan kini berencana untuk meluncurkan produk dried breadcrumbs dan menjualnya pada segmen pasar B2C (Business to Consumer), sehingga diperlukan strategi komunikasi pemasaran yang efektif untuk memperkenalkan produk dried breadcrumbs kepada calon konsumen untuk meningkatkan kesadaran merek dan mendorong minat serta pembelian. Berdasarkan analisis pemilihan jenis saluran komunikasi pemasaran menggunakan Analytical Hierarchy Process (AHP), didapatkan media komunikasi pemasaran terbaik yaitu media sosial. Media sosial yang dijadikan objek penelitian ini yaitu Instagram. Komunikasi pemasaran yang dilakukan oleh perusahaan melalui Instagram dinilai masih belum optimal. Oleh karena itu, dilakukan identifikasi gap pada implementasi media sosial Instagram sebagai platform komunikasi pemasaran dengan pendekatan benchmarking. Hasilnya berupa rancangan rekomendasi perbaikan media sosial Instagram PT LeGitt Boga Mandiri.
Keyword: Analytical Hierarchy Process (AHP), Instagram, Marketing communications, benchmarking

Judul: Pengembangan Produk Dried Breadcrumbs di  PT LeGitt Boga Mandiri
Abstrak: Dried breadcumbs merupakan salah satu jenis tepug roti yang umum digunakan oleh konsumen sebagai bahan pelapis (coating), campuran (binding) atau sebagai topping. Penelitian ini bertujuan mendesain formulasi produk multipurpose dried breadcrumbs sesuai preferensi konsumen untuk keperluan bisnis Business to Consumers (B2C) PT LeGitt Boga Mandiri. Metode yang digunakan dalam mendesain pengembangan produk meliputi eksplorasi dan pendefinisian masalah, pembangkitan alternatif solusi, pengembangan desain, serta analisis dan evaluasi prototipe. Analisis yang dilakukan yaitu analisis penerimaan konsumen menggunakan uji hedonik terhadap tiga atribut yaitu warna, ukuran remah, dan daya lekat, serta analisis laboratorium yang terdiri atas uji proksimat meliputi kadar air, kadar lemak, kadar protein, uji warna, dan daya serap minyak. Hasil menunjukkan didapatkan formulasi dried bredcrumbs terbaik sesuai preferensi konsumen yaitu prototipe iterasi 2 T1. Karakteristik dried breadcrumbs sesuai preferensi konsumen yang dihasilkan yaitu terdiri atas campuran warna putih dan oranye dengan perbandingan 60% dan 40%, berukuran 2 mm, berbentuk pipih, tipe Japanese style, kadar air 3,48%, kadar protein 7,77%, kadar lemak 0,81%, dan daya serap minyak 36,80%., Dried breadcrumbs is one type of breading that is commonly used by consumers as a coating, binding or topping material. This study aims to design a multipurpose dried breadcrumbs product formulation according to consumer preferences for the Business to Consumers (B2C) business needs of PT LeGitt Boga Mandiri. The methods used in designing product development include problem exploration and definition, generation of alternative solutions, design development, and prototype analysis and evaluation. The analysis carried out is consumer acceptance analysis using hedonic test on three attributes, namely color, crumb size, and stickiness, as well as laboratory analysis consisting of proximate tests including water content, fat content, protein content, color test, and oil absorption. The results showed that the best dried breadcrumbs formulation according to consumer preferences was obtained from 2 nd iteration prototype T1. The characteristics of dried breadcrumbs according to consumer preferences produced consist of a mixture of white and orange colors with a ratio of 60% and 40%, measuring 2 mm, flat shape, Japanese style type, moisture content of 3.48%, protein content of 7.77%, fat content of 0.81%, and oil absorption of 36.80%.
Keyword: consumer preference, Product development, dried breadcrumbs

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