Judul: Pengaruh Experiential Marketing terhadap Loyalitas Pelanggan Restoran Death By Chocolate & Spageti, Bogor.
Abstrak: Restoran Death By Chocolate & Spageti, Bogor merupakan restoran yang menawarkan berbagai macam menu berbahan dasar coklat dan spageti. Tujuan dari penelitian ini adalah untuk mengidentifikasi karakteristik responden Restoran Death By Chocolate & Spageti, menganalisis pengaruh experiential marketing secara parsial dan secara simultan terhadap loyalitas pelanggan Restoran Death By Chocolate & Spageti. Metode pemilihan sampel yang digunakan adalah Purposive Sampling dan metode analisis regresi linier berganda. Hasil analisis menunjukkan bahwa variabel independen yaitu sense, feel, think, act, dan relate secara bersama-sama berpengaruh signifikan terhadap loyalitas pelanggan. Secara parsial hanya tiga variabel yaitu sense, feel, dan relate yang berpengaruh signifikan terhadap loyalitas pelanggan Restoran Death By Chocolate & Spageti, Bogor.
Keyword: experiential marketing, loyalitas pelanggan, regresi linear berganda, Restoran Death By Chocolate & Spageti Bogor

Judul: Penerapan Experiential Marketing Di Restoran Bebek Pak Ndut Bogor Dan Hubungannya Terhadap Loyalitas Pelanggan
Abstrak: Bogor merupakan salah satu kota wisata yang banyak dikunjungi wisatawan. Kondisi tersebut menjadi peluang besar bagi para pengusaha untuk membuka usaha kuliner. Restoran Bebek Pak Ndut menangkap peluang ini dalam memenuhi hasrat pelanggan. Penelitian ini bertujuan menganalisis hubungan experiential marketing terhadap loyalitas pelanggan Restoran Bebek Pak Ndut dan mempelajari penerapan experiential marketing di Restoran Bebek Pak Ndut Bogor. Pengumpulan data dilakukan dengan memberikan kuesioner kepada 100 responden dengan teknik convenience sampling. Pengolahan data menggunakan analisis deskriptif, analisis faktor dan analisis diskriminan. Hasil penelitian menunjukkan experiential marketing memiliki hubungan dengan tipe loyalitas pelanggan repeat customer, clients, advocates dan penerapan experiential marketing di Restoran Bebek Pak Ndut yaitu memberikan pelayanan yang melibatkan pelanggan, pengembangan produk dan memiliki tempat yang tenang dan nyaman.
Keyword: analisis diskriminan, experiential marketing, kuliner, loyalitas

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