Judul: Consumer Satisfaction Analysis for Domba Guling Bang Bens Business
Abstrak: Domba Guling Bang Bens menjalankan bisnisnya berdasarkan hasil benchmarking terhadap kompetitor untuk merumuskan strategi bauran pemasarannya, namun cara ini tidak cukup untuk memenangkan persaingan sehingga diperlukan analisis kepuasan konsumen untuk mendapatkan umpan balik terhadap bauran pemasaran yang diterapkan. Tujuan penelitian ini adalah mengidentifikasi karakteristik konsumen, mengidentifikasi proses pengambilan keputusan pembelian konsumen, menganalisis kepuasan konsumen, dan menyusun rekomendasi perbaikan kinerja. Metode menggunakan analisis deskriptif, Customer Satisfaction Index (CSI) dan Importance Performance Analysis (IPA). Karakteristik konsumen Domba Guling Bang Bens berusia diatas 41 tahun, berjenis kelamin laki-laki, dan bekerja sebagai pegawai swasta. Mayoritas membeli untuk kebutuhan konsumsi acara, mendapatkan informasi dari iklan dan promo di media sosial serta pertimbangan membeli karena iklan dan promosi yang menarik. Hasil analisis CSI nilai sebesar 84,56% dan hasil pemetaan menujukkan terdapat dua atribut menjadi prioritas utama untuk perbaikan, yaitu kecepatan dan kesigapan pelayanan serta kenyamanan dan kebersihan lokasi. Rekomendasi yang diberikan adalah memanfaatkan platform integrasi chat, membuat SOP kebersihan, dan pertimbangan pemisahan lokasi atau memberikan sekat pemisah., Domba Guling Bang Bens bases its business strategy on benchmarking against competitors to formulate its marketing mix. However, this approach alone is insufficient to win the competition. Therefore, a consumer satisfaction analysis is necessary to gather feedback on the implemented marketing mix. The objectives of this study are to identify consumer characteristics, understand the consumer purchasing decision process, analyze consumer satisfaction, and develop performance improvement recommendations. The methods used include descriptive analysis, Customer Satisfaction Index (CSI), and Importance Performance Analysis (IPA). The characteristics of Domba Guling Bang Bens’ consumers are predominantly male, over 41 years old, and employed in the private sector. Most purchases are for event consumption, with information obtained from advertisements and promotions on social media, and purchase decisions influenced by attractive ads and promotions. The CSI analysis shows a satisfaction rating of 84.56%, and the mapping results highlight two main attributes for improvement: service speed and responsiveness, and the comfort and cleanliness of the location. The recommendations include implementing chat integration platform, establishing a cleanliness SOP, and considering location separation or partitions.
Keyword: customer satisfaction, CSI, IPA, marketing mix, roast lamb

Judul: Analisis Tingkat Kepuasan Konsumen Rumah Makan Bebek Gendut Di Kota Bogor
Abstrak: Food is one of a human basic need and become major element in the life of peoples. Therefore, right to food is most important in human rights. To full filling their food needs, most peoples not only consume it, but also kind of the food be a part of their life style. Bebek Gendut is one of a restaurant in Bogor. This restaurant serves a variant duck meet with their special caracteristic flavor. Besides the product quality, one thing to be considered by the restaurant (company) is how to give the best services for their customer. From the analysis of the purchasing decision processes show that the respondents (peoples) visit to Bebek Gendut restaurant is largely influenced by their friends/colleague, those who visit before. They came to Bebek Gendut unplanned. Time of purchasing usually occurs during the day (afternoon) with uncertain time visit. Most respondents were satisfied after consuming a meal/food served by the restaurant. Respondents said they would return to visiting the restaurant even the prices of food will increased. Attributes that should be prioritized to performance improvement is located in quadrant I (the attributes that have a high interest rate and lower performance level), there are the attributes of price, cleanliness of the room, praying room and toilet, responsiveness in response to compalints, as well as easy to reach the location. Based on the analysis of Customer Satisfaction Index (CSI) knowed that overall respondents were quite satisfied with the product/food served by the Bebek Gendut restaurant. The CSI Value of Bebek Gendut restaurant is 65,18%.
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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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