Judul: Pengaruh Experiential Marketing terhadap Customer Satisfaction dan Repurchase Intention Pada Layanan GrabFood Selama Pandemi Covid-19
Abstrak: Pemerintah Indonesia telah mengeluarkan kebijakan Pemberlakuan Pembatasan Kegiatan Masyarakat (PPKM) untuk mengatasi permasalahan pandemi. Pemesanan makanan secara online menjadi pengeluaran digital konsumen per bulan terbesar selama pandemi COVID-19. Gross Merchandise Value (GMV) Layanan Pesan-antar makanan di Indonesia sebesar US3,7miliar.GrabFoodmenyumbangsebanyak1,96 miliar USD atau 53% dari total GMV Indonesia. Tujuan penelitian ini adalah menganalisis pengaruh experimential marketing terhadap customer satisfaction dan repurchase intention, serta pengaruh customer satisfaction terhadap repurchase intention pada layanan GrabFood selama Pandemi Covid-19. Dalam penelitian ini, teknik sampel yang digunakan adalah non-probability sampling dengan pendekatan judgemental sampling dengan jumlah sampel sebanyak 190 sampel. Teknik analisis data yang digunakan adalah dengan pendekatan analisis deskriptif dan analisis SEM-PLS. Hasil penelitian ini menunjukkan bahwa experimential marketing mempunyai pengaruh positif dan signifikan terhadap customer satisfaction dan repurchase intention dan customer satisfaction mempunyai pengaruh positif dan signifikan terhadap repurchase intention pada layanan GrabFood selama pandemi Covid-19. Kata kunci : GrabFood, Customer Satisfaction, Repurchase Intention, Pandemi Covid-19, Experiential Marketing
Keyword: GrabFood, Customer Satisfaction, Repurchase Intention, Pandemi Covid-19, Experiential Marketing

Judul: Comparison Analysis of Customer Satisfaction on User Experience of GrabFood and GoFood Application during the COVID-19 Pandemic
Abstrak: Pemerintah membuat kebijakan yang menyebabkan kapasitas restoran tidak diperbolehkan penuh dan juga membuat masyarakat melakukan kegiatan pemesanan dan pengantaran makanan dari rumah guna menangani kasus COVID-19. Penggunaan food delivery menjadi aktivitas kedua terbesar yang dilakukan masyarakat selama pandemi COVID-19. Walaupun GrabFood dan GoFood merupakan food delivery dengan pengguna terbanyak dan paling lama berkembang di Indonesia, namun mereka masih memiliki keluhan-keluhan terkait aplikasi mereka. Tujuan dari penelitian ini adalah untuk menganalisis karakteristik konsumen, mengidentifikasi kepentingan konsumen terhadap user experience aplikasi food delivery, dan menganalisis perbandingan tingkat kepuasan konsumen terhadap user experience aplikasi GrabFood dan GoFood. Penelitian menggunakan metode analisis deskriptif, Importance Performance Analysis (IPA), Customer Satisfaction Index (CSI), dan semantic differential. Hasil penelitian menyatakan terdapat 14 indikator dan tiga dimensi yang dinilai penting oleh konsumen, yaitu perspicuity, efficiency, dan dependability. Nilai tingkat kepuasan pengguna GrabFood 81,02%, sedangkan aplikasi GoFood sebesar 83,90%., The government made policies that prevented restaurant capacity from being full and also made the community carries out food ordering and delivery activities from home in dealing with COVID-19 cases. The use of food delivery services being the second largest activity carried out by the community during the COVID-19 pandemic. Although GrabFood and GoFood applications are food delivery services that have the most users and the longest growing in Indonesia, they still have complaints about their applications. The purpose of this study is to analyze consumer characteristics, identify consumer importance in the user experience of food delivery services, and analyze the comparison of consumer satisfaction levels with the user experience of the GrabFood and GoFood applications. This research uses descriptive analysis method, Importance Performance Analysis (IPA), Customer Satisfaction Index (CSI) and semantic differential. The results of the study state that there are 14 indicators and three dimensions that are considered important by consumers, namely perspicuity, efficiency, and dependability. The value of the satisfaction level of GrabFood users is 81.02%, while the GoFood application is 83.90%.
Keyword: Customer Satisfaction Index (CSI), food delivery, Importance Performance Analysis (IPA), kepuasan konsumen, user experience

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