Judul: Analisis Kepuasan Konsumen terhadap Menu Steak di Restoran Happy Cow Steak Bogor, Jawa Barat
Abstrak: Happy Cow Steak is a restaurant in Bogor which offer western menu with steak as their main product. The aim of this research is to find out the characteristic of Happy Cow Steak’s consumers, consumer’s purchasing decision process, and consumer’s satisfaction level. The number of respondent who participated in this research was 90 respondent. The method used in this study is a descriptive analysis, Importance Performance Analysis (IPA), and Customer Satisfaction Index (CSI). The result shows that the majority of consumers who visit Happy Cow Steak Restaurant were women, 21-30 years old, educated as bachelor and senior high school, worked as student with income between Rp500 000 to Rp1 499 999 per month, single, and lived in Bogor. Based on Customer Satisfaction Index (CSI), consumer satisfaction level of Happy Cow Steak Restaurant is 71.94 percent, implied that the customers are satisfied 71.94 percent. Importance Performance Analysis (IPA) showed that the availability of cutlery steak, restaurant cleanness, and restaurant comfortness were the priority to be improved
Keyword: satisfaction, Happy Cow Steak, consumer behavior

Judul: Pengaruh Bauran Pemasaran Terhadap Loyalitas Melalui Kepuasan Pelanggan Restoran Happy Cow Steak.
Abstrak: Perkembangan industri restoran yang begitu cepat di Kota Bogor, menciptakan tingkat kompetisi yang semakin ketat. Ketika tingkat kompetisi yang tinggi telah tercipta, pemeliharaan pelanggan menjadi dasar penting untuk memperoleh keunggulan kompetitif atas kompetitor. Sebagai restoran yang terletak di area wisata kuliner dengan intensitas persaingan yang tinggi, Restoran Happy Cow Steak perlu meningkatkan retensi pelanggan yang dimiliki dengan cara menumbuhkan dan meningkatkan loyalitas dalam diri pelanggan mereka. Evaluasi terhadap kinerja bauran pemasaran (7P) restoran akan meningkatkan kepuasan pelanggan yang selanjutnya berpengaruh terhadap peningkatan loyalitas pelanggan. Tujuan penelitian ini adalah menganalisis pengaruh kinerja dimensi dalam bauran pemasaran terhadap kepuasan dan loyalitas pelanggan, menganalisis tingkat kepuasan dan loyalitas pelanggan, serta menganalisisi implikasi manajerial yang dapat meningkatkan kepuasan dan loyalitas pelanggan Restoran Happy Cow Steak. Penelitian dilakukan di Restoran Happy Cow Steak yang berada di Jalan Bangbarung Raya No. 63, Bogor Utara, Jawa Barat. Metode analisis yang digunakan untuk melihat pengaruh dimensi bauran pemasaran terhadap kepuasan dan loyalitas pelanggan adalah Structural Equation Modelling (SEM). Untuk menganalisis tingkat kepuasan pelanggan, penelitian ini menggunakan metode Structural Equation Modelling (SEM) dan Customer Satisfaction Index (CSI). Sedangkan untuk menganalisis tingkat loyalitas pelanggan, menggunakan metode analisis Structural Equation Modelling (SEM) dan Customer Loyalty Index (CLI). Hasil analisis menunjukkan bahwa dari ketujuh dimensi bauran pemasaran, hanya enam dimensi yang memiliki pengaruh terhadap kepuasan dan loyalitas pelanggan Restoran Happy Cow Steak. Keenam dimensi bauran pemasaran tersebut adalah product, price, process, people, place, dan physical evidence. Dimensi product memiliki pengaruh terbesar terhadap kepuasan dan loyalitas pelanggan Restoran Happy Cow Steak. Di sisi lain, dimensi promotion tidak memiliki pengaruh signifikan terhadap kepuasan dan loyalitas pelanggan Restoran Happy Cow Steak. Tingkat kepuasan pelanggan Restoran Happy Cow Steaktermasuk ke dalam kategori ‘puas’ dengan nilai CSI sebesar 75.95 %, sedangkan tingkat loyalitas pelanggan Restoran Happy Cow Steak termasuk ke dalam kategori ‘loyal’ dengan nilai CLI sebesar 77.91%. Implikasi manajerial dilakukan terhadap indikator yang memiliki besar pengaruh tertinggi dengan nilai CSI (%) terendah pada masing-masing dimensi. Implikasi manajerial untuk Restoran Happy Cow Steak pada penelitian ini berfokus pada peningkatan kinerja dari tanggapan terhadap keluhan pelanggan, keragaman menu, proporsi penyajian steak, kecepatan dalam penyajian, tampilan penyajian steak, dan variasi ukran steak.
Keyword: bauran pemasaran, Happy Cow Steak kepuasan pelanggan, loyalitas pelanggan, SEM

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