Judul: Analisis Faktor-Faktor yang Mempengaruhi Keputusan Pembelian Produk McDonald’s (Studi Kasus: Konsumen McDonald’s Jatiasih Bekasi.
Abstrak: Perkembangan jaman modern menuntun masyarakat untuk beraktifitas secara cepat dan praktis. Salah satunya budaya dalam memilih makanan atau minuman yaitu makanan cepat saji. Penelitian ini bertujuan untuk mengidentifikasi karakteristik konsumen, menganalisis proses keputusan pembelian produk oleh konsumen dan menganalisis faktor-faktor yang berkontribusi pada pengambilan keputusan pembelian produk oleh kosumen. Metode yang digunakan dalam penelitian ini adalah analisis deksriptif dan analisis faktor menggunakan program SPSS 25. Hasil penelitian menunjukkan bahwa karakteristik konsumen McDonald’s Jatiasih merupakan perempuan, pendidikan terakhir SMA, usia remaja, profesi pekerjaan sebagai pelajar atau mahasiswa dan terdapat sepuluh faktor yang mempengaruhi keputusan pembelian produk oleh konsumen McDonald’s, yaitu faktor pengaruh lingkungan, kebiasaan individu, bauran promosi produk, aktifitas, waktu, daya tarik produk, asumsi pribadi, keunikan produk, pengetahuan dan kondisi fisik. Faktor waktu merupakan faktor terkuat yang mempengaruhi keputusan pembelian konsumen degan variable di siang hari.
Keyword: analisis faktor, keputusan pembelian, McDonald’s

Judul: Hubungan antara citra restoran Mc Donald's dengan faktor keputusan pembelian konsumen (studi kasus di restoran McDonald's plaza indah Bogor)
Abstrak: The poultry product, beef and chicken demands increased together with the increase in consumption of the cunsumers, one of them was to fill request supplies for the restaurant. Restaurant, especially the fast food restaurant was one the developing business that efforts fast, because the existence of the change in that behaviour ate from some communities so as influence the requirement for practical and high protein food. McDonald's was one of the biggest fast food restaurant in Indonesia.
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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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