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The growth of the snack food industry in Indonesia encourages MSME actors to innovate in improving product competitiveness, including through packaging development. UMKM Nambawang, as a producer of fried shallots, faces challenges in packaging design that lacks visual appeal and does not reflect the product’s identity, despite its superior taste quality. This study aims to design more functional, economical, and competitive fried shallot packaging by integrating the Quality Function Deployment (QFD) and Value Engineering (VE) methods. QFD is applied to translate consumer needs (voice of customer) into technical packaging attributes, while VE is used to evaluate the performance and cost-efficiency of design alternatives. The analysis results indicate that key attributes prioritized in packaging development include color aesthetics, product protection, ease of opening and resealing, clarity of product information, and storage convenience. These main attributes are translated into technical elements such as the use of standing pouches, zipper locks, full-print designs, added onion illustrations, and complete product information. The application of QFD and VE methods results in a mockup visually appealing, functional, and durable packaging design, enhancing the product’s added value based on consumer needs and increasing its competitiveness in the domestic market.

The skincare and cosmetics industry continues to grow as public awareness of self-care and beauty trends increases. However, the widespread use of single-use packaging in cosmetic products raises new issues in the context of environmental sustainability. This issue drives the importance of understanding how consumer perceptions of sustainability and other product attributes influence purchasing decisions. This study aims to analyze the effect of perceptions of packaging sustainability, environmental awareness, product price, and packaging design on purchasing decisions for Wardah cosmetic products. This study used a quantitative approach with a survey method of 111 respondents and analyzed using multiple linear regression. The results showed that packaging design and perceived packaging sustainability had a significant effect on purchasing decisions, with packaging design as the most dominant factor. In contrast, the variables of environmental concern and product price do not have a statistically significant effect. The model used explains 65.37% of the variation in consumer purchasing decisions. This study indicates that consumer decisions are more influenced by visual aspects and sustainability values that are explicitly communicated through packaging. This study supports the Theory of Planned Behavior (TPB) framework and provides a practical contribution for cosmetics manufacturers in designing sustainable packaging strategies.

Customer satisfaction is a key factor in business success and sustainability, especially in the competitive café industry such as in Bogor. Xyz Coffee Cafe, with its unique nature concept and guaranteed coffee product quality, strives to understand and meet consumer expectations in order to maintain its position in the market.The aim of this study is to analyse consumer satisfaction at Xyz Coffee Cafe using the Importance-Performance Analysis (IPA) method.This study uses a qualitative descriptive approach with quantitative analysis. Data was collected through questionnaires to 54 respondents who had visited Xyz B Coffee Cafe. The results of the analysis show that the cafe has a good performance in maintaining consumer interests in most attributes, with strategic recommendations to improve certain aspects to maintain and increase customer satisfaction.

This study aimed to evaluate the effect of substituting vinegar with pomegranate juice (PJ) on the physicochemical characteristics, sensory quality, and antioxidant activity of mayonnaise. The mayonnaise was formulated into five treatments with varying concentrations of vinegar and PJ. The analyzed parameters included pH, color (L*, a*, b*), viscosity, emulsion stability, and sensory attributes (taste, aroma, color, texture, and preference), while antioxidant activity was assessed in the best formulation. The results showed that increasing the PJ substitution significantly improved viscosity and emulsion stability, decreased lightness (L*), and enhanced the red hue (a*). The P4 formulation (containing 2.75% PJ) demonstrated the best overall performance, with high viscosity, excellent emulsion stability, and also receiving high sensory scores. Antioxidant analysis revealed that P4 had higher antioxidant activity compared to the control (P0). Therefore, PJ has the potential to serve as a natural alternative to vinegar in mayonnaise production while enhancing the product's stability and functional value.

The demand for chocolate continues to increase along with high public consumption. One of the main components in chocolate formulation is fat, which generally comes from cocoa butter. However, the availability of cocoa butter is limited and the price is relatively high, so a more economical and easily obtained substitute material is needed locally to support the sustainability of the chocolate industry. This study aims to examine the potential of palm oil fractions, especially palm stearin and olein, as a partial substitute for cocoa butter (Cocoa Butter Substitute/CBS) in chocolate formulations. The study was conducted through a literature review of scientific journals published in the last 10 years, which included chemical, physical, and sensory analysis data on palm oil-based chocolate products. The results of the study showed that stearin increased the melting point and firmness of the product, while olein produced a softer texture and a smoother melting sensation. Sensorially, olein-based formulations showed a higher level of acceptance than stearin, especially in color, aroma, taste, and texture attributes. In addition, palm oil fractions do not produce trans fats, and are able to maintain the balance of solid and liquid fats, while supporting the stability of the product emulsion. This study shows that palm oil fractions, especially through the right combination of stearin and olein, have great potential as a substitute for cocoa butter without reducing physical or sensory quality, thus supporting the sustainability of chocolate production in the future.

This research examines the impact of leadership style and communication on staff performance within an energy sector organization in Madura. The primary problem addressed is the need to understand how different leadership attributes and communication effectiveness impact employee productivity and satisfaction. In today’s competitive business environment, effective leadership and communication are essential for achieving organizational goals and fostering a motivated workforce. The objective of the study is to identify key indicators of leadership and communication that contribute to enhanced employee performance, thereby providing actionable insights for organizational improvement. A quantitative survey method was employed, utilizing a structured questionnaire with Likert scale items to gather data from 50 employees. This approach allowed for the collection of measurable data regarding employee perceptions of their leaders' styles and communication effectiveness. The analysis revealed that communication skills and the ability to control subordinates were rated highest by respondents, indicating satisfaction in these areas. However, lower ratings for motivational ability and emotional control suggest areas for improvement, highlighting the need for leaders to develop these critical skills further. The findings support the hypothesis that effective leadership and communication are critical for fostering a productive work environment, with significant implications for organizational success. The study concludes that organizations should prioritize leadership development and communication training to enhance employee engagement and performance. Limitations include the focus on a single industry, suggesting the need for further research across diverse sectors to validate these findings and explore their long-term impact on organizational outcomes. Future studies could also investigate the interplay between leadership styles and employee performance over time, providing deeper insights into effective management practices.

Aspect-based sentiment Analysis (ABSA) is vital in capturing customer opinions on specific e-commerce products and service attributes. This study proposes a hybrid deep learning model integrating Bi-Directional Gated Recurrent Units (BiGRU) and Bi-Directional Attention Flow (BiDAF) to perform aspect-level sentiment classification. BiGRU captures sequential dependencies, while BiDAF enhances attention by focusing on sentiment-relevant segments. The model is trained on an Amazon review dataset with preprocessing steps, including emoji handling, slang normalization, and lemmatization. It achieves a peak training accuracy of 99.78% at epoch 138 with early stopping. The model delivers a strong performance on the Amazon test set across four key aspects: price, quality, service, and delivery, with F1 scores ranging from 0.90 to 0.92. The model was also evaluated on the SemEval 2014 ABSA dataset to assess generalizability. Results on the restaurant domain achieved an F1-score of 88.78% and 83.66% on the laptop domain, outperforming several state-of-the-art baselines. These findings confirm the effectiveness of the BiGRU-BiDAF architecture in modeling aspect-specific sentiment across diverse domains.

Max Cleaning, as one of the MSMEs engaged in shoe washing services, has gained the trust of the public thanks to the quality of the washing carried out. Not only does it offer Max Cleaning services, it also sells its products, namely cleaners. Max Cleaning needs to develop packaging for its shoe cleaning products because competition is tight and product packaging is increasingly attractive, useful and at low prices, so it is necessary to develop packaging design. The development of shoe packaging cleaning designs that focus on consumer satisfaction using the Quality Function Deployment (QFD) method lies in the need to understand and fulfill customer preferences and needs in depth. The research objective is to provide an improved design for shoe cleaning packaging products that suit customer needs. Data collection techniques used in research to obtain data from respondents using questionnaires. Based on 5 attributes that influence customer satisfaction, it has a high level of satisfaction and is needed by consumers, namely the unique shoe cleaner packaging product design influences the decision to buy" with a value of 3.39. Based on the analysis of raw weight, the attribute developed is an environmentally friendly packaging product. And packaging improvements have been added with detailed information on the ingredients, as well as how to use the shoe cleaner, adding to the value of the shoe cleaning product packaging. Added to this, the striking color of the logo design gives brightness and a unique impression to the packaging. Changing the material from previously 50% alcohol to 10% alcohol content, this is more effective and safe for the user's health and does not damage the shoe material.

CV Cahaya Setia Mulia is a company engaged in the service and production of sports gloves. June-October 2024 production data, the demand for gloves increased significantly, from 3,850 pcs in May to more than 5,000 pcs, so tailor workers are expected to produce products quickly and do repetitive work for a long time. The chairs used by workers are plastic chairs without backrests. This research uses the Nordic Body Map questionnaire, Anthropometric method, and Quality Function Deployment (QFD) approach. Based on the results of the NBM questionnaire, the complaints felt by 16 workers were obtained, namely that the average worker had the highest complaints in low back pain with an average of 2.1 pain in the right shoulder, pain in the right thigh, pain in the right knee, pain in the right ankle, pain in the right foot with an average value of 1.9, pain in the left knee and pain in the bronze with an average value of 1.8. A QFD approach was applied to ensure the chair design met customer needs. As a result, four key attributes were identified: the chair has a backrest, foam on the backrest and seat, neutral color, and quality material from mahogany wood. Based on Anthropometric calculations from 5 tailor workers, the seat size for the seat width is 49.8 cm, seat height is 35 cm, seat length is 44.2 cm, seat back length is 60.9 and seat elbow base height is 26.9 cm. Sewing chair design using Autodesk Fusion software.

Bagelen bread is a processed dry bread product, processed by re-baking the finished bread to become dry bread. This study aims to determine the right  formulation of canna  starch substitution  for wheat flour in making bagelen dry bread, and to examine the effect of canna starch substitution on the physical properties, chemical properties and sensory properties of bagelen. The study was conducted at the Laboratory of Food and Agricultural Product Processing, Faculty of Agricultural Technology, University of 17 August 1945 Semarang. The research design used a completely randomized design (CRD) with 4 treatments and each treatment was repeated 3 times. Data were analyzed using Anova (Analysis of Variance) at a 95% confidence level. If significantly different, Duncan's Multiple Range Test (DMRT) will be carried out. The results of the analysis of physical hardness properties showed significant differences and the results of the color analysis (L a * b *) showed no significant differences. The results of the chemical properties analysis showed that there was no significant difference in water, ash and fat content, but there was a significant difference in protein and carbohydrate content in bagelen bread. The protein content of bagelen bread will decrease in line with the increasing portion of ganyong starch. Meanwhile, carbohydrate levels will increase as the number of canna starch substitutes increases. The results of the sensory properties analysis of color, aroma, taste and texture of bagelen bread showed significant differences. Substitution of canna starch up to 40% did not affect the level of preference for the attributes of taste, color, and aroma of bagelen bread, but the texture of the substitution with canna starch was less preferred.

This study aims to analyze consumer desires and satisfaction with Mochi Crackers innovation products using the Customer Satisfaction Index (CSI) and Importance Performance Analysis (IPA) approaches. Indonesia's food and beverage sector, especially snacks, continues to grow by creating innovative products such as Mochi Crackers, which adapts the traditional mochi snack into a modern product with a longer shelf life and crunchy texture. A survey was conducted involving 50 respondents from various backgrounds, using a Likert scale to measure the level of satisfaction and importance of product attributes. The results showed that the majority of consumers were attracted to this product because of its practicality, taste, and affordable price. Through the CSI analysis, a satisfaction index was obtained which shows the overall level of consumer satisfaction. Meanwhile, IPA analysis identifies product attributes that need to be improved to improve product quality and competitiveness in the market. This study provides recommendations to Mochi Crackers manufacturers to focus on improving the quality of packaging and promotion to strengthen the product's position in the market.

This study analyzes the rhetorical strategies in Samsung’s Galaxy S24 FE advertisement on YouTube, examining how diction, persuasion techniques, and language style appeal to a broad audience. Through qualitative content analysis, the research categorizes diction into denotative and connotative meanings and general and specific terms to understand how Samsung communicates product attributes clearly and persuasively. Persuasive techniques include rationalization, identification, suggestion, conformity, and compensation. Samsung’s language style, characterized by alliteration, assonance, and anastrophe, and Samsung’s repetition language style, characterized by epistrophe, reinforces product qualities and aids memorability. The results reveal that Samsung effectively combines direct, relatable language with emotional and logical appeals, positioning the Galaxy S24 FE as a product that meets diverse lifestyle needs. This study contributes insights into the role of rhetoric in digital advertising, highlighting methods for effective consumer engagement and brand positioning.

This study investigates the effects of adding various natural extracts: carrot, red ginger, mango, and tamarind on the physical and sensory properties of honey candy. Specifically, the research examines the pH value, yield, and organoleptic qualities (taste, aroma, texture, and color) of honey candy enhanced with these extracts. A laboratory experiment with a completely randomized design (CRD) was conducted, and each treatment was replicated four times. Results showed highly significant differences in the all  treatments. The highest pH was recorded with red ginger extract (5.41), while the lowest was with tamarind extract (4.02). Carrot extract yielded the highest production efficiency (61.5%), followed closely by tamarind (58%), whereas red ginger and mango showed lower yields. Organoleptic testing revealed that tamarind extract was most preferred in terms of taste and color, while mango and red ginger improved texture. Red ginger, however, received lower scores for taste and aroma, likely due to its strong spicy profile. Overall, the addition of natural extracts significantly impacted the quality of honey candy, with tamarind and carrot extracts demonstrating the most favorable effects on yield and sensory attributes, making them promising choices for enhancing functional candy products.

Semarang spring rolls are generally filled with bamboo shoots, which some people may not prefer. In this study, banana flower was chosen as an alternative filling, considering its potential for processing, particularly in sambal. The aim of this research is to evaluate the level of preference among panelists for fried spring rolls filled with banana flower based on five attributes: appearance, color, texture, aroma, and taste, as well as to determine a standard recipe, business analysis, and product shelf life. The method used is research and development with a hedonic test involving 20 panelists, including 5 expert panelists and 15 trained panelists. The results indicate a very positive level of preference: appearance (80%), color (95%), texture (95%), aroma (85%), and taste (90%). The standard recipe consists of 250 grams of banana heart, 15 grams of dried shrimp, 1 egg, and other ingredients, yielding 16 pieces per batch. The business analysis shows a cost price of IDR 6,190 per pack (containing 5 pieces), with a break-even point of 165 packs per day and a profit target of IDR 5,000,000 with sales of 753 packs per month. The shelf life of the spring rolls at chiller temperature (4ºC–6ºC) is proven to last up to 5 days before frying. This study recommends further development in the processing techniques of banana heart to improve its digestibility.    

Ravioli is a dish similar to dumplings, filled and wrapped in thin pasta dough. It is a staple in traditional Italian cuisine. In this study, the author collaborated with Cafe Sanji Eatery to create a pasta menu variant using Chicken and Woku. The research aims to determine the preference levels of panelists based on five evaluation attributes: appearance, aroma, color, texture, and taste, as well as to establish standard recipes and conduct a business analysis of the Chicken Woku Ravioli product. The methodology used in this study is research and development, involving five expert panelists from the faculty and 20 moderately trained student panelists. The results of the preference evaluation for the appearance, aroma, color, texture, and taste of Chicken Woku Ravioli showed: appearance 64% liked it very much, aroma 52% liked it very much, color 64% liked it very much, texture 68% liked it very much, and taste 52% liked it very much. Based on the research findings, the standard recipe consists of 50g chicken breast, 100g flour, 80g eggs, 10g chicken powder, 10g basil, 50g tomatoes, 25g garlic, 36g shallots, 30g lemongrass, 75g red chili, 9g bird’s eye chili, 4g pandan leaves, 2g turmeric leaves, 15g turmeric, 20g ginger, 5g salt, and 5g sugar. The business analysis results indicate a food cost of Rp 9,000 per serving with a selling price of Rp 22,500 per serving. The Chicken Woku Ravioli seller will break even (BEP) after selling 287 servings. To achieve a target margin of Rp 2,000,000 per month, the author plans to sell 435 servings per month. The seller aims for a profit margin of 40%. It is recommended to add more pasta shape variations to increase consumer interest.    

This research aims to develop innovations in the manufacture of cookies with the addition of sorghum flour and mung bean flour (Vigna radiata) as the main ingredients. Sorghum flour was chosen because it has a high fiber content, is gluten-free, and rich in antioxidants. Mung bean flour was chosen because it is rich in vegetable protein, fiber, vitamins, and minerals that are important for health. The main objective of this study was to evaluate the effect of adding both types of flour on the physicochemical characteristics, texture, taste, and color of cookies. The research method involved the formulation of various proportions of sorghum flour and mung bean flour, as well as organoleptic tests to assess consumer preferences. Tests were conducted using chemical analysis to determine nutrient content as well as sensory tests to assess texture, taste, and color attributes. The results showed that the addition of sorghum flour and mung bean flour can increase the nutritional content of cookies, especially in terms of fiber and protein.In addition, the combination of these two flours provides a crispier texture and distinctive flavor, which is different from conventional cookies. Overall, this innovation offers a healthier alternative for consumers without compromising the sensory quality of the cookies. The use of sorghum flour and mung bean flour in making cookies not only increases the nutritional value but also fulfills the market need for healthier food products. These findings make an important contribution to the development of functional food products that can be accepted by various groups of people.

This activity is to improve the skills of micro, small and medium enterprises (MSMEs) in product photo documentation, as well as their skills in editing product photos for online marketing purposes. MSMEs are expected to be able to publish product photos that are well documented and have high publication value. Product photos can visually represent the unique attributes of an entity, such as its shape, philosophy and color, to characterize the entity. This entity can be an institution, company, product, or something similar. Typically, a photo has an underlying ideology that is used to depict a product. Usually, a photo has a different idea and concept that differentiates it from other brands. The product photo optimization training activity received several requests from participants aimed at increasing MSME business marketing efforts through social media. Therefore, partners must develop program activity strategies that can meet the specific needs of MSME players, especially those who have not yet fully used social media to optimize their product photos

In the modern era, laundry services have become a practical solution for busy people. Sukmajaya Laundry, located in a strategic area in Depok, offers various services such as kilo laundry, bed cover washing, and express washing. However, despite having a wide range of ironing fragrance options, the laundry owner faces difficulties in determining which fragrance is most preferred by customers. This study aims to assist the owner of Sukmajaya Laundry in recommending the most popular ironing fragrance to customers. With this recommendation, it is hoped that new customers will no longer struggle to choose a fragrance that suits their preferences. The research employs the Weighted Product (WP) method, which combines several attributes with weighted criteria to calculate the total value. The alternative with the highest total value will be considered the best solution. This study results in a decision support system that can recommend the most popular ironing fragrance based on previous customer preferences, thereby enhancing customer satisfaction and operational efficiency at Sukmajaya Laundry.

In the modern era, laundry services have become a practical solution for busy people. Sukmajaya Laundry, located in a strategic area in Depok, offers various services such as kilo laundry, bed cover washing, and express washing. However, despite having a wide range of ironing fragrance options, the laundry owner faces difficulties in determining which fragrance is most preferred by customers. This study aims to assist the owner of Sukmajaya Laundry in recommending the most popular ironing fragrance to customers. With this recommendation, it is hoped that new customers will no longer struggle to choose a fragrance that suits their preferences. The research employs the Weighted Product (WP) method, which combines several attributes with weighted criteria to calculate the total value. The alternative with the highest total value will be considered the best solution. This study results in a decision support system that can recommend the most popular ironing fragrance based on previous customer preferences, thereby enhancing customer satisfaction and operational efficiency at Sukmajaya Laundry.

In order to have strong competitiveness in an environment that continues to move dynamically, a business entity such as NAV Karaoke needs to think about a superior service package that has high competitiveness and is a favorite service that consumers want. In creating a NAV karaoke service or product package, it is necessary to think about a design that truly reflects the consumer's desires for karaoke entertainment products. Starting from the need to create a karaoke service design sourced from consumers, the researcher intends to empirically study what product or service items are like regarding the quality of service provided by PT. NAV Karaoke Family Biliton Surabaya, from this research it is hoped that it will be possible to find out how the public perceives existing services and how to improve them. Consumer preferences can literally be interpreted as the behavior shown by consumers in searching for, selecting, buying, using, evaluating the quality of business products and services that can satisfy their needs (based on a value system / experience / customer value). Consumer preferences for the attributes of a product are the level of suitability of the attributes of the product or service with consumer needs. The main factor necessary to know and understand value is to be truly aware of the needs of individual consumers and the market segments in which they are concerned. Service design is the value contained in a service and in the form of a service appearance that is distinctive and attractive and differentiates it from competing services, where service design can produce its own allure that attracts consumers' buying interest.