Judul: Kepuasan dan Loyalitas Konsumen Rumah Makan Bebek Goreng H. Slamet Bogor
Abstrak: One of the local franchise restaurant that is in the middle of this competition is Fried Duck Eating H. Slamet Bogor. Eating Fried Duck H. Slamet Bogor should be consumer oriented and strive to provide the best service according to the needs and desires of consumers. Purpose of this study is to identify consumer characteristics Eating Fried Duck H. Slamet Bogor, analyze the relationships and the factors that affect consumer satisfaction and loyalty Eating Fried Duck H. Slamet Bogor. Methods of data processing were performed using an SEM analysis. Variables used to measure product taste or duck is a duck delicacy (X11), the product kanekaragaman duck (X12), durability warmth duck (X13), and the quality of the presentation of the duck (X14). Based on the results of SEM analysis, four variables significantly influence the latent variable measuring the level of product in the real test by 5%, seen from the t-value greater than 1.96 Based on the loading value obtained is equal to 0.59 then (X12) contributed the greatest of the product compared to the three other factors
Keyword: Customer Satisfaction and Loyalty, Eating Fried Duck H. Slamet Bogor

Judul: Analisis Proses Pengambilan Keputusan Pembelian dan Tingkat Kinerja Atribut Produk Pada Restoran Bebek Goreng H. Slamet Bogor
Abstrak: Traditional restaurant is a kind of developing business in Bogor. Bebek Goreng H. Slamet restaurant is a kind of traditional restaurant which is the specific menu of processed duck. The goal of this research is identifying the characteristic of consumers, analyzing the process of buying decision, and analyzing the consumers satisfaction level of performance based on attributes in restaurant. The result show that of Importance Performance Analysis (IPA), there are still some attributes that need to be considered and have to improved, those are price, clearliness of the dining room, availability and clearliness of toilet, availability and clearliness of the sink, the availability of parking area, and quickness waiter to handle consumer complaint. Overall, Consumer Satisfaction Index (CSI) show the value is 72.74 persent, it means the consumers have been satisfied with the performance attributes of that restaurant.
Keyword: traditional restaurant, the process of buying decision, consumer satisfaction

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