Judul: Designing a Marketing Communication Strategy for Dried Breadcrumbs Products at PT LeGitt Boga Mandiri
Abstrak: PT LeGitt Boga Mandiri merupakan perusahaan maklon yang beroperasi secara B2B (Business to Business) dan kini berencana untuk meluncurkan produk dried breadcrumbs dan menjualnya pada segmen pasar B2C (Business to Consumer), sehingga diperlukan strategi komunikasi pemasaran yang efektif untuk memperkenalkan produk dried breadcrumbs kepada calon konsumen untuk meningkatkan kesadaran merek dan mendorong minat serta pembelian. Berdasarkan analisis pemilihan jenis saluran komunikasi pemasaran menggunakan Analytical Hierarchy Process (AHP), didapatkan media komunikasi pemasaran terbaik yaitu media sosial. Media sosial yang dijadikan objek penelitian ini yaitu Instagram. Komunikasi pemasaran yang dilakukan oleh perusahaan melalui Instagram dinilai masih belum optimal. Oleh karena itu, dilakukan identifikasi gap pada implementasi media sosial Instagram sebagai platform komunikasi pemasaran dengan pendekatan benchmarking. Hasilnya berupa rancangan rekomendasi perbaikan media sosial Instagram PT LeGitt Boga Mandiri.
Keyword: Analytical Hierarchy Process (AHP), Instagram, Marketing communications, benchmarking

Judul: Marketing Strategy in Increasing Sales of Cookly Sourdough Bread Products
Abstrak: Perubahan gaya hidup sehat meningkatkan minat produk pangan sehat namun produk roti sourdough Cookly tidak mengalami peningkatan signifikan dan mencapai target omzet mereka. Penelitian ini bertujuan untuk menganalisis strategi pemasaran saat ini, pengalaman target pasar serta menemukan gap keduanya, analisis preferensi media target pasar dan formulasi strategi pemasaran. Penelitian dengan pendekatan deskriptif kualitatif dengan penentuan responden secara purposive sampling. Analisis deskriptif guna mengolah data hasil bauran pemasaran 4C, customer path 5A, dan preferensi media pencarian informasi. Hasil penelitian menunjukan pada bauran pemasaran 4C, partisipasi pelanggan berada pada aspek pengembangan produk (co-creation), partisipasi pelanggan belum dilibatkan pada tiga aspek lainnya yakni currency, communal activation, dan conversation. Analisis tahapan customer path 5A mendapati faktor utama pada pemasaran sourdough Cookly adalah faktor rasa produk dan kemudahan menjangkau produk. Berdasarkan analisis gap bauran pemasaran 4C dengan customer path 5A terdapat tujuh gap yaitu pendapatan, keterjangkauan, rasa dan kualitas, akses informasi, eksistensi, awareness yang diberikan solusi berupa strategi pemasaran untuk meningkatkan penjualan., Changes in healthy lifestyles have increased interest in healthy food products but Cookly sourdough bread products have not experienced a significant increase and reached their target turnover. This research aims to analyze the current marketing strategy, target market experience and find the gap between the two, analyze the target market's media preferences and formulate marketing strategies. Research with a qualitative descriptive approach with the determination of respondents by purposive sampling. Descriptive analysis to process data from the marketing mix 4C, customer path 5A, and information search media preferences. The results showed that in the 4C marketing mix, customer participation is in the aspect of product development (co-creation), customer participation has not been involved in the other three aspects, namely currency, communal activation, and conversation. Analysis of the customer path 5A found that the main factors in Cookly sourdough marketing are product flavor factors and ease of reaching the product. There are seven gaps of Mix 4C and customer path 5A, namely income, affordability, taste and quality, access to information, existence, awareness, which are given solutions in the form of marketing strategies to increase sales
Keyword: strategi pemasaran, customer path 5A, bauran pemasaran 4C, preferensi media informasi, sourdough

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