Judul: Analysis of Consumer Preferences in choosing a Coffee Shop in Bontang City
Abstrak: Kopi telah menjadi bagian dari gaya hidup dan digemari oleh masyarakat sehingga menjadi usaha yang menjanjikan. Semakin menjamurnya coffee shop di Kota Bontang menyebabkan persaingan bisnis sehingga terjadi fluktuasi penjualan. Untuk pemasaran yang efektif, pemilik coffee shop perlu memahami preferensi konsumen di Kota Bontang. Penelitian ini berfokus pada coffee shop di Kota Bontang Kalimantan Timur, dengan tujuan menentukan strategi berdasarkan perilaku konsumen. Metode penelitian menggunakan analisis konjoin dengan sampel 147 responden melalui purposive sampling. Lokasi menjadi atribut terpenting, diikuti oleh atmosfer, harga, fasilitas, pelayanan, dan produk. Konsumen cenderung memilih coffee shop yang dekat dengan tempat tinggal, harga Rp 10.000 – Rp 15.000, fasilitas Wifi, pelayanan cepat, dan tampilan menu yang menarik. Implikasi strategis dari penelitian ini dapat membantu pemilik coffee shop memahami preferensi konsumen dan meningkatkan pemasaran mereka di Kota Bontang., Coffee has become a part of lifestyle, embraced by the community and promising as a lucrative business. The proliferation of coffee shops in Kota Bontang has intensified business competition, leading to sales fluctuations. For effective marketing, coffee shop owners need to understand consumer preferences in Kota Bontang. This study focuses on coffee shops Bontang East Kalimantan, aiming to determine strategies based on consumer behavior. The research method employs conjoint analysis with a sample of 147 respondents selected through purposive sampling. Location emerges as the most crucial attribute, followed by atmosphere, price, facilities, service, and products. Consumers tend to choose coffee shops close to their residences, with prices ranging from Rp 10,000 to Rp 15,000, Wifi facilities, prompt service, and visually appealing menu displays. The strategic implications of this research can assist coffee shop owners in understanding consumer preferences and enhancing their marketing efforts in Kota Bontang.
Keyword: Consumer Preference, Coffee Shop, Conjoint Analysis

Judul: Analisis Preferensi Konsumen Terhadap Coffee Milk pada Kedai Kopi Friendzone di Kota Bontang
Abstrak: Seiring berkembangnya zaman cara dan kebiasaan meminum kopi di kalangan masyarakat juga semakin berubah, contohnya, kopi saat ini diminum dengan berbagai cara, ada yang disajikan dengan ampas, tanpa gula, dengan gula, susu atau creamer dan diminum dengan makanan ringan. Saat menikmati kopi juga tidak hanya terbatas di pagi hari saja namun sudah banyak masyarakat yang menikmati kopi saat jam istirahat siang, bersantai di sore ataupun malam hari. Coffee Milk merupakan salah satu produk minuman kopi yang paling sering disajikan di setiap coffee shop karena minuman ini cukup mudah untuk dibuat hanya dengan campuran kopi dan susu saja, namun tentu saja racikan di setiap coffee shop akan menghasilkan coffee milk yang berbeda dengan ciri khas masing-masing. Kedai Kopi Friendzone merupakan salah satu coffee shop yang berada di Kota Bontang, yang berdiri sejak tahun 2020. Penelitian ini bertujuan untuk menganalisis proses keputusan pembelian konsumen pada produk coffee milk serta preferensi konsumen terhadap atribut produk coffee milk yang berada di kedai kopi Friendzone. Penelitian ini menggunakan teknik systematic random sampling dengan pemilihan unsur sampel secara bertahap, hanya unsur pertama yang dipilih secara acak, untuk unsur selanjutnya dipilih secara sistematis sejumlah 110 orang. Pernyataan responden pada kuesioner menggunakan pengukuran ranking. Analisis data pada penelitian ini menggunakan analisis deskriptif dan analisis konjoin menggunakan aplikasi Software SPSS versi 26 dan Microsoft Excel 2021. Hasil penelitian menunjukkan urutan kepentingan atribut menurut responden yaitu level susu, harga kopi, kadar gula, level kopi, dan cita rasa kopi. Responden cenderung memilih minuman olahan coffee milk dengan takaran less milk (rendah susu), dengan harga Rp16.000 - Rp20.000, tingkat kemanisan yang normal, memiliki level kopi yang dark (tinggi kopi), dan cita rasa kopi yang pahit., Along with the development of the era, the ways and habits of drinking coffee among the people are also changing, for example, coffee is currently drunk in various ways, some are served with dregs, without sugar, with sugar, milk or creamer and are drunk with snacks. When enjoying coffee is also not only limited to the morning, but many people already enjoy coffee during lunch breaks, relax in the afternoon or at night. Coffee Milk is one of the most frequently served coffee drink products in every coffee shop because this drink is quite easy to make with just a mixture of coffee and milk, but of course the concoctions in every coffee shop will produce different coffee milk with their own characteristics. respectively. Friendzone Coffee Shop is one of the coffee shops located in Bontang City, which was established in 2020. This study aims to analyze the consumer buying decision process for coffee milk products and consumer preferences for the attributes of coffee milk products in Friendzone coffee shops. This study used a systematic random sampling technique with the selection of sample elements in stages, only the first element was randomly selected, for the next element it was systematically selected by 110 people. Respondents' statements on the questionnaire used ranking measurements. Data analysis in this study used descriptive analysis and conjoint analysis using the SPSS software application version 26 and Microsoft Excel 2021. The results showed the order
Keyword: analisis konjoin, coffee milk, preferensi konsumen

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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