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Business competition in the agribusiness sector demands that every entrepreneur formulates and implements effective marketing strategies to maintain consumer loyalty and increase sales. This study was conducted at UD. Dua Putra Nganjuk with the objective of analyzing the influence of social media, price, and product quality on consumers' purchasing decisions specifically for corn ose products. The research population consisted of 140 consumers, and the sample size was determined to be 84 respondents using a purposive sampling technique, targeting individuals who had made purchases and met specific criteria relevant to the study. A quantitative research approach was adopted, with data collected through a structured questionnaire. Data analysis was conducted using SPSS software, and included validity and reliability tests, classical assumption testing, multiple linear regression analysis, t-tests, F-tests, and calculation of the coefficient of determination (R²). The results showed that all three independent variables—social media, price, and product quality—had a positive and significant effect on purchasing decisions, with respective significance values of 0.006, 0.001, and 0.009. Furthermore, the F-test confirmed a simultaneous significant influence, with an F-statistic value of 534.263 and a significance level of 0.000. The coefficient of determination (R²) was found to be 0.952, indicating that 95.2% of the variation in purchasing decisions is explained by these three variables. The remaining 4.8% is attributed to other factors not examined in this study.

The Society 5.0 era reflects the world's transition towards a society that integrates digital technology with everyday life. In this context, traditional culinary delights, such as lemang, have the potential to evolve and maintain their relevance amidst changing times. Lemang, a traditional rice-based food prepared by steaming it in bamboo sticks, has become an inseparable part of the culinary heritage of people in several Southeast Asian countries. However, with technological developments and shifts in people's consumption patterns, there is a tendency to ignore traditional culinary delights such as lemang. Therefore, it is important to implement strategies that can promote lemang so that they remain in demand in the Society 5.0 era. Integration of digital technology in the production, distribution and promotion processes of lemang can be a solution. Using social media platforms to promote the uniqueness and deliciousness of lemang, as well as bridging traditional craftsmen with a wider market through e-commerce are some ways to introduce lemang to a new generation. Additionally, innovation in recipes and presentation, without losing its traditional essence, can also be an interesting approach. By combining traditional values and innovation in the Society 5.0 era, lemang will not only survive, but will also increasingly develop and be accepted in the hearts of global society. Culinary is an important aspect of human culture that continues to develop along with the times. The Society 5.0 era, which is marked by the integration of digital technology in everyday life, provides new opportunities and challenges in preserving and improving traditional culinary culture such as lemang. Lemang is a traditional food from Indonesia, Malaysia and several other Southeast Asian countries made from sticky rice cooked in bamboo. This study aims to explain how technology and innovation can be used to improve Lemang culinary culture in the context of the Society 5.0 Era.

This study aims to determine and analyze the partial and simultaneous influence between Fulfillment of Employee Needs using Maslow's needs theory on Work Commitment to Employees at Bank Muamalat KCU Makassar. This research is an explanatory research with a quantitative approach. This sampling method uses simple random sampling technique with a total sample calculation from the population of permanent employees of Bank Muamalat KCU Makassar, with a sample size of 55 respondents. Data collection was carried out by distributing questionnaires via google form (online) and direct distribution (offline). The data analysis technique used to analyze the relationship between the independent variable and the dependent variable is validity test, reliability test, classical assumption test, namely normality test, multicollinearity test, heteroscedasticity test and linearity test, hypothesis testing used is the coefficient of determination (R2), Partial Test (t test), Simultaneous Test (F test) and Multiple linear regression analysis. The results of this study indicate that physiological needs, security needs, appreciation needs and self-transcendence needs partially have no significant effect on work commitment with a significant value respectively, (physiological needs: 0.810> 0.05), (security needs: 0.979> 0.05), (appreciation needs: 0.093> 0.05) and (self-transcendence needs: 0.400> 0.05), so that hypotheses H1, H2, H4, and H6 are rejected. While social needs and self-actualization needs have a positive and significant effect on work commitment with their respective values, social needs of 0.014 < 0.05 and self-actualization needs of 0.001 < 0.05, so that H3 and H5 are accepted. The results of this study also found that the variable Fulfillment of Needs (physiological needs, security needs, social needs, appreciation needs, self-actualization needs and self-transcendence needs) has a significant simultaneous / joint influence on employee work commitment at Bank Muamalat KCU Makassar based on the results of the F test which is worth 25.101> 2.29 F table values and a significance value of 0.000 <0.05. This means that the fulfillment of physiological needs, security needs, social needs, appreciation needs, self-actualization needs and self-transcendence needs has an important role in increasing the work commitment of employees of Bank Muamalat KCU Makassar.