Judul: Analisis Kepuasan Konsumen dari Implikasi Bauran Pemasaran d’Besto Bantar Kemang Kota Bogor
Abstrak: D’Besto ialah satu dari beberapa perusahaan lokal Indonesia yang bergerak di industri makanan cepat saji (fast food). Resto d’Besto Bantar Kemang Kota Bogor merupakan salah satu resto d’Besto. d’Besto mengalami pertumbuhan usaha di Indonesia. Pertumbuhan bisnis ini ditandai dengan d’Besto selalu membuka resto baru dikota atau daerah baru. Bauran pemasaran yang diterapkan oleh perusahaan d’Besto diharapkan mampu memenuhi kepuasan konsumen tehadap produk d’Besto. Penelitian ini bertujuan mengetahui karakteristik konsumen d’Besto, mengetahui proses pengambilan keputusan kemsumen, dan mengetahui tingkat kepuasan konsumen dari implementasi bauran pemasaran d’Besto Bantar Kemang. Jumlah responden dalam penelitian ialah 70 orang. Metode analisis data penelitian ini menggunakan Analisis Deskriptif, Importance Performance Analysis (IPA) dan Costumer Satisfaction Index (CSI). Berdasarkan hasil analis secara umum konsumen merasa puas dari produk dan pelayanan d’Besto.
Keyword: bauran pemasaran, CSI, IPA, kepuasan konsumen

Judul: Analisis Kepuasan Konsumen Ba’so Seuseupan Bantarjati Bogor
Abstrak: Bakso is one of the popular food which is liked by Indonesian people. One of the successful Bakso restaurants in Bogor is Ba’so Seuseupan Bantarjati. This restaurant is located in culinary area that has many similar restaurants and other foods restaurants as well. High competition and fluctuated number of customer caused management of Ba’so Seuseupan Bantarjati has to know the level of consumer satisfaction. The objective of this study is to analyze the characteristics of consumer, the consumer buying decision process and customer satisfaction level of Ba’so Seuseupan Bantarjati. Data were collected by questionnaire survey to 100 respondents who were selected by convenience sampling. Descriptive analysis, IPA and CSI were employed in this study. The result of IPA showed some attributes to be improved, i.e. cleanness of the food stall, cleanness of food equipment, avaibility and cleanness of toilet, avaibility of parking lot as well as avaibility and cleanness of mosque. The result of CSI analysis showed that the level of consumer satisfaction was 71 percent, meaning that Ba’so Seuseupan Bantarjati consumers were satisfied.
Keyword: CSI, IPA, buying process, characteristics of consumer, bakso

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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