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This study aims to analyze the influence of product innovation and promotion strategies on the competitiveness of Ice Cream Mixue products in Jakarta. A quantitative approach was used with a survey method through the distribution of questionnaires to 97 respondents. The data analysis technique applied was multiple linear regression with the help of SPSS software version 21. The results of the partial test (t-test) showed that product innovation had a positive and significant influence on product competitiveness, with a calculated t value of 4.785 greater than the table t of 1.985 and a significance level of 0.000 < 0.05. The promotional strategy also showed a positive and significant influence, with a calculated t value of 3.376 > t table and a significance of 0.001 < 0.05. Simultaneously (F test), the two independent variables have a significant effect on product competitiveness, with the F value calculated at 38.398 > F table 3.09 and the significance of 0.000 < 0.05. A determination coefficient (R²) of 0.450 indicates that 45% of the variation in the competitiveness of Mixue's products is influenced by product innovation and promotional strategies. These findings confirm that the combination of sustainable innovation and effective promotional strategies is a key factor in increasing the competitiveness of products in a competitive market like Jakarta. This research makes a practical contribution to the development of marketing strategies and product innovation in the food and beverage industry.

This study was conducted to isolate and identify lactic acid bacteria (LAB) present in nilem fish bekasam, a traditional fermented product from Muaro Jambi. A 1-gram sample of bekasam, which had been fermented for 7 days, was used as the test material. The sample was diluted in stages to 10⁻⁶ and then plated on Nutrient Agar medium using the pour plate method. The incubation was carried out at 37°C for 24-48 hours. Upon observation, bacterial colonies with characteristics typical of lactic acid bacteria were noted. These colonies were small in size, round in shape, white to cream in color, had smooth surfaces, and flat edges. Gram staining tests revealed that most isolates were Gram-positive bacteria with rod or oval shapes, which is consistent with the characteristics of the Lactobacillus genus. Further tests showed that these bacteria were catalase-negative, non-spore-forming, and produced lactic acid as their primary metabolic product. These findings suggest that lactic acid bacteria, particularly the Lactobacillus species, dominate the microbial population in the fermentation process of nilem fish bekasam. The study highlights the significant role of LAB, especially Lactobacillus, in the fermentation process, contributing to the unique flavors, texture, and preservation properties of this traditional fermented product. This research emphasizes the importance of LAB in traditional food fermentation processes.

Molluscum contagiosum (MC) is a skin infection caused by the Molluscipox virus and is common in children and adults with active sexual activity. The disease is characterized by the appearance of small, smooth, papule-shaped lesions that have a hollow in the center (umbiliation). MC transmission takes place through direct contact with contaminated lesions or objects, such as towels and clothing, so the spread is quite wide globally. The diagnosis is established through an anamnesis, clinical examination, and physical evaluation. MC therapy is generally supportive, but in certain cases medical measures such as excision and curettage are required to remove the lesion effectively. The use of topical creams containing Fusidic acid, such as Fucilex cream, is often recommended to prevent secondary infections and speed up the postoperative healing process. Proper and prompt treatment is essential to prevent further complications and speed up the patient's recovery. MC has a psychosocial impact, especially on children, so education to parents and health workers is an important part of the treatment strategy. Prevention can be done through increased personal hygiene and avoidance of contact with contaminated objects. The study emphasizes the importance of a holistic approach in diagnosis, therapy, and education to reduce the prevalence of MC and its impact on public health.

Posters are an important means of conveying information and promoting products or services to a wider audience through the power of visual communication. This research focuses on redesigning promotional and informational posters to support the marketing strategy of the Kopi Es Tak Kie website, a long-standing Chinese culinary heritage in Jakarta. The main objectives of this research are to enhance visual appeal, expand market reach, and strengthen cultural values ​​through print media designs that are representative and relevant to the development of the digital era. The approach used is visual communication design with the Design Thinking method. The stages in this method include audience needs research, design concept design, prototyping, and usability evaluation involving target respondents. In the visualization process, Figma software was used to arrange the poster layout, while Procreate was utilized to create complementary illustrations that provide an artistic and authentic feel. The resulting poster design emphasizes the use of a color palette of brick red, cream, and dark blue, combined with script and sans-serif typography. This combination was chosen to convey a cultural message while emphasizing the exclusive image of the Kopi Es Tak Kie brand. The visual harmony of color and typography enhances the cultural narrative while emphasizing the modern brand identity. The primary audience for this poster is young adults aged 22–40 who are interested in the fusion of traditional coffee culture and modern lifestyle. The findings of this study indicate that the redesigned poster is effective in bridging cultural heritage with digital branding, strengthening the identity of Kopi Es Tak Kie across both offline and online platforms. Thus, the poster medium is proven to act as a communication bridge connecting historical values ​​with contemporary marketing strategies.

Bulian coconut chips are a typical Jambi food made from dried and fried old coconuts. The traditional production method and inadequate hygiene standards make this product susceptible to microbial contamination, especially harmful bacteria. This study aims to identify the types of bacteria that may be present in Bulian coconut chips using culture and Gram staining methods as the initial step for morphological identification. Samples were taken from three local producers in Bulian District, Batanghari Regency, Jambi. Testing was carried out by serial dilutions up to 10⁻⁴, then planted on Nutrient Agar (NA) media and incubated for 24 hours at 37°C. The colonies that grew were then observed morphologically and Gram staining was performed using a modified method without alcohol. The results showed the presence of various colonies with cream, white, and pale yellow colors. Based on the results of Gram staining, bacilli and cocci were found, which were included in the Gram-positive and Gram-negative categories. The types of bacteria suspected to appear include Bacillus sp., Staphylococcus sp., and possibly Escherichia coli. These findings indicate a risk of microbial contamination that could endanger consumer health, especially if the production process is not improved. Strict hygiene and sanitation principles are strongly recommended in the processing of this traditional food to ensure the product remains safe for consumption. The importance of implementing hygienic standards in the production of Bulian coconut chips is further emphasized by these findings. In addition to improving food safety, implementing proper sanitation procedures can also extend the product's shelf life and increase consumer confidence in local traditional foods. Efforts such as training local producers, using clean equipment, and hygienic packaging can help minimize the risk of bacterial contamination.

Mandai is a traditional fermented food made from the inner skin of the cempedak fruit (Artocarpus champeden) and is widely known in South Kalimantan. Its distinctive sour taste is a result of microbial activity during the natural fermentation process. This study highlights the important role of lactic acid bacteria (LAB) as the dominant agents in Mandai fermentation. The main objective of this research is to isolate and characterize LAB from fermented Mandai samples. The methods used in this study include serial dilution, inoculation on Nutrient Agar (NA) media, incubation at room temperature, colony morphology observation, and Gram staining using crystal violet. The results showed the presence of round colonies with a creamy white color and smooth surfaces, which indicate the characteristics of lactic acid bacteria. Most of the isolates showed Gram-positive properties, supporting their identification as lactic acid bacteria. This research not only enriches our understanding of the microbial ecology in Mandai fermentation but also opens up opportunities for utilizing LAB as a natural preservative or functional probiotic in both traditional and modern food products. The presence of LAB in Mandai fermentation suggests the potential to enhance the quality and health benefits of this traditional food, making it a viable source of probiotics beneficial for digestive health. Additionally, the use of LAB in Mandai processing could increase the appeal of this product in broader markets, both locally and internationally. Overall, this study provides a solid foundation for further development in utilizing microbes in traditional food fermentations. Moreover, it opens opportunities to improve the quality and sustainability of Mandai products while raising awareness about the importance of fermentation in enhancing the nutritional value and health benefits of traditional food products.

Loyang Dogan cake is a traditional Indonesian food commonly sold in markets without the use of modern preservation methods, making it susceptible to microbial contamination. This food is often produced and sold in conditions that may affect its quality and safety. Therefore, this study aims to provide a scientific overview of the potential microbial contamination in Loyang Dogan cakes and its benefits as an educational foundation for both producers and consumers regarding the importance of food hygiene. The focus of this research is to identify bacterial colony growth in Loyang Dogan cakes through microbiological culture tests. The method used in this study involves inoculation, starting with the dilution of the sample using sterile solutions, followed by inoculation onto a Nutrient Agar (NA) medium that has been solidified. The samples are then incubated at 37°C for 24 to 48 hours. After the incubation period, the growing colonies are observed and the number and morphological characteristics are recorded. The results show bacterial colony growth in all tested samples, with differences in the number and shape of the colonies depending on the sample source. The bacterial colonies generally appear white, cream, or yellowish, round, smooth, and vary in size. These findings indicate that Loyang Dogan cakes have the potential to be contaminated with microbes during the production and sale process, posing risks to the quality and safety of consumption. Based on the results, it is concluded that improvements in sanitation and food handling practices for traditional products like Loyang Dogan are necessary to ensure their safety for public consumption. Therefore, educating producers and consumers about food hygiene is crucial to raising awareness of the importance of maintaining food quality and safety.

Bekasam is a traditional fermented fish product commonly produced in South Sumatra and South Kalimantan, known for its distinctive sour taste resulting from the metabolic activity of lactic acid bacteria (LAB). LAB play a crucial role in the fermentation process, contributing to the product’s flavor, texture, and safety. This study aimed to isolate, identify, and characterize LAB from bekasam made using tilapia (Oreochromis niloticus). Isolation of bacterial strains was performed using the pour plate method on Nutrient Agar (NA) medium at various serial dilutions to obtain discrete colonies. The colonies were observed macroscopically to assess their morphological characteristics, including shape, size, color, surface texture, and edge profile. Further identification involved Gram staining to determine cell wall type and microscopic morphology. The results revealed that the bacterial colonies were generally small, round, white to cream in color, with smooth surfaces and flat edges. Gram staining demonstrated that the dominant isolates were Gram-positive bacteria, exhibiting rod-shaped or oval morphology. These characteristics are consistent with members of the genus Lactobacillus sp., a common LAB group in fermented fish products. Additional phenotypic traits observed included catalase-negative reactions, absence of spore formation, and the ability to produce lactic acid as the main metabolic end product. The combination of morphological, staining, and basic biochemical characteristics supports the initial identification of the isolates as LAB. The presence of Lactobacillus sp. in bekasam suggests their significant contribution to the fermentation process, influencing the product’s sourness, safety, and preservation. The findings of this study provide a basis for further molecular characterization and potential selection of LAB strains as starter cultures to improve the quality, consistency, and safety of bekasam in traditional and industrial production.

This study aims to determine audience perceptions of the Instagram Reels advertisement content of Wardah Matte Lip Cream "Tasya Farasya Approved" edition. This advertisement is the result of a collaboration between the local cosmetics brand Wardah and the famous beauty influencer Tasya Farasya. This phenomenon is interesting to study considering the trend of influencer-based marketing is increasingly dominant in beauty product promotion strategies, especially in building emotional closeness with consumers and maintaining loyalty to local brands. Consumer perception is an important aspect because it will influence purchasing interest, brand image, and future purchasing decisions. This study uses the perception theory from Jalaludin Rakhmat (2015) which explains that perception is a person's experience of an object or phenomenon obtained through the process of processing, interpreting, and drawing conclusions from the information received. Based on this theory, this study adopted a quantitative descriptive approach. Data were collected by distributing questionnaires to 100 respondents who are followers of Wardah's official Instagram account. Respondents were selected using purposive sampling to ensure the relevance of the data to the research focus. Descriptive data analysis was conducted using SPSS software to identify audience perception patterns regarding advertising content elements, such as visual appeal, message relevance, influencer credibility, and the product image's alignment with Wardah's brand image. This analysis is expected to reveal the extent to which brand and beauty influencer collaborations can create positive perceptions in consumers' minds. The research findings are expected to contribute to the development of digital marketing strategies in the cosmetics industry, particularly in utilizing influencer marketing effectively. Furthermore, the findings of this study can serve as a reference for other local brands in designing promotional campaigns that are relevant, engaging, and aligned with the characteristics of their target audience on social media.

This study aims to examine the differences and similarities between continental and local Indonesian cuisine, focusing on the case studies of Beef Stroganoff and Rendang. The study covers aspects such as ingredients, cooking techniques, presentation, and the cultural values embedded in these dishes. The research employs a qualitative descriptive case study approach, collecting data through observation, interviews, and literature review. The results indicate that continental cuisine emphasizes the use of high-quality ingredients, often favoring simplicity and freshness, and applies quick cooking techniques such as sautéing or grilling. Presentation is also a key element, with attention to aesthetic appeal and portion control. Beef Stroganoff, for example, is known for its creamy texture and elegant plating. In contrast, local Indonesian cuisine, as exemplified by Rendang, is characterized by its complex spice blends and slow cooking methods, often taking hours to achieve the desired taste and texture. Rendang holds deep social and cultural meanings, commonly served at ceremonial events or traditional gatherings, symbolizing patience, generosity, and respect for tradition. Despite these differences, both types of cuisine share similar functions in society: they both aim to fulfill nutritional needs, express cultural values, and strengthen social bonds. Food, in both contexts, becomes more than just sustenance—it is a form of identity and communication. This study recommends integrating local culinary studies into the culinary education curricula, especially at vocational and higher education levels. By doing so, students not only learn technical skills but also develop an appreciation for the cultural heritage embodied in Indonesian cuisine. This is essential in the era of globalization, where local identities risk being overshadowed by global culinary trends. Preserving and promoting traditional dishes like Rendang is vital for safeguarding Indonesia’s gastronomic identity and fostering pride in national culture.

A 23-month-old female patient presented with red, itchy bumps, accompanied by intense itching, which caused the skin to peel from scratching. These symptoms began less than a month before the visit and worsened one week before seeking treatment. The fluid-filled bumps burst due to scratching, causing sores and peeling skin. The itching was constant and tended to worsen at night. The use of moisturizer by the patient's mother provided little relief. The onset of these symptoms coincided with a visit from the patient's mother's younger brother, a student at the Islamic boarding school (Santri), who was staying at the patient's home during the holidays. Less than a month later, similar symptoms began to be felt by the patient, her siblings, and both parents. The diagnosis was based on primary data obtained through a history taking with the patient's mother, a direct physical examination during a home visit, and completion of the family file and the patient's medical records. The patient, suspected of having scabies, was treated with 5% permethrin cream, applied as directed, and cetirizine to reduce the itching. Case assessments are conducted holistically, assessing the initial condition, process, and final outcome of each visit both quantitatively and qualitatively. Interventions include not only treatment but also comprehensive family education. This education includes an explanation of the etiology and transmission of scabies, the importance of maintaining personal and environmental hygiene, and potential complications such as secondary skin infections due to scratching. The goal of this education is to improve patient and family compliance with therapy, prevent reinfection, and break the chain of disease transmission in the home environment. This approach is expected to not only reassure the patient but also raise family awareness of the importance of clean and healthy living practices as a long-term preventative measure.

This study aims to analyze the influence of leadership style and work environment on employee performance at Home Industry Ice Cream El Fariz. The background of this research highlights the importance of adaptive human resource management in small business environments, where interpersonal relationships and informal organizational structures significantly impact work effectiveness. The research employed a quantitative approach using a survey method, in which data were collected through questionnaires from 30 employees as respondents. Multiple linear regression analysis was used to examine both partial and simultaneous effects of the independent variables on employee performance. The findings indicate that neither leadership style nor work environment has a statistically significant effect on employee performance, as both variables showed p-values greater than 0.05. Simultaneously, the model was also found to be insignificant, with the F-statistic falling below the critical value. The coefficient of determination (R²) was 0.199, suggesting that only 19.9% of the variation in employee performance could be explained by the model, while the remaining 80.1% is influenced by other factors outside the study. These results imply that in the context of a home industry, informal factors such as intrinsic motivation, social bonds, and organizational culture play a more dominant role in shaping employee performance than the formal variables examined. This research provides practical insights for small business owners to adopt more contextual and relationship-based managerial approaches in enhancing workforce productivity.

Bekasam is a traditional Indonesian fermented food produced through spontaneous fermentation involving microorganisms, particularly lactic acid bacteria (LAB). LAB plays a crucial role in the fermentation process by producing lactic acid, which lowers pH, inhibits pathogenic microbial growth, and enhances flavor and food safety. This study aimed to identify and characterize LAB isolated from fermented snakehead fish (Channa striata) based on Gram staining and colony morphology. The research began with bacterial isolation using NA Nutrient Agar, followed by macroscopic observation of colony characteristics including shape, edge, elevation, color, and size. Subsequently, Gram staining was performed to determine the cell wall structure and microscopic morphology of the bacteria. The results showed that the bacterial isolates from bekasam generally had circular colonies, white to cream in color, smooth surface, and were Gram-positive rod-shaped cells. In conclusion, bekasam from snakehead fish contains dominant lactic acid bacteria with distinctive colony morphology and Gram-positive characteristics, indicating potential as a natural starter culture for food fermentation.

Cinnamon bark (Cinnamomum burmannii) is known to contain antibacterial active compounds such as cinnamaldehyde and eugenol. However, as a natural material collected from open environments, it can become a habitat for various microorganisms, including bacteria. This study aimed to isolate and observe bacterial growth found on cinnamon bark originating from Kerinci. Samples were collected from a local market and processed using serial dilution, then cultured on Nutrient Agar (NA) and incubated for 24–48 hours at room temperature. The results revealed the growth of bacterial colonies with diverse morphological characteristics, such as round shape, smooth edges, and cream to cloudy white colors. Gram staining indicated the presence of both Gram-positive and Gram-negative bacteria. Preliminary biochemical tests showed both catalase-positive and catalase-negative isolates. These findings suggest that despite the antibacterial properties of cinnamon bark, certain microorganisms are capable of surviving. The detected bacteria are likely to be either endophytic or environmental contaminants that have adapted. These results provide an initial insight into the local microbial diversity and open opportunities for further exploration of bacteria with biotechnological potential, while also supporting post-harvest quality control of spice products.

Varicella is a contagious skin infection caused by the varicella zoster virus (VZV). Varicella, scabies, and pityriasis versicolor are diseases with the same risk factors, namely in adolescents with high physical activity and living in crowded places such as dormitories. Case: A 13-year-old male adolescent complained of fluid-filled bumps on the body and face accompanied by itching that had been felt since yesterday. Low fever that fluctuates accompanied by dizziness, nausea since 2 days ago. Due to the itching, the patient scratched the area of ​​the bumps so that the bumps burst. The patient is currently undergoing scabies treatment. The patient also complained of white spots all over the body that had appeared since 2 months ago and worsened when the patient sweated. The patient is a student living in an Islamic boarding school. The patient said he often changed clothes, sarongs, and caps with his dorm mates. The patient also has high physical activity such as playing ball and does not immediately change clothes if he sweats. The diagnosis of varicella, scabies, and pityriasis versicolor is based on anamnesis and physical examination. Treatment options in this case are administration of drugs in the form of Acyclovir 400mg 4 x 2, Paracetamol 500mg 3 x 1, Permethrin 5% applied to the entire body 1x for 8 hours, Fucilex cream 2 dd ue, and Ketoconazole 2% shampoo. Conclusion: in this case, a 13-year-old patient with varicella, scabies, and pityriasis versicolor with risk factors of adolescence with high physical activity and living in crowded places such as dormitories was found.

The objective of this study was to assess the sensory acceptability of Italian Meringue Butter Cream in terms of texture, aroma, color, and taste, using varying proportions of sweeteners. The research was carried out in the Culinary Arts Laboratory of the Ibu Kartini Academy of Social Welfare. An experimental approach was employed, utilizing a Completely Randomized Design (CRD). The study involved three treatments with different ratios of granulated sugar to stevia: F1 (220 g : 20 g), F2 (150 g : 25 g), and F3 (80 g : 30 g). A total of 35 untrained panelists participated in the hedonic sensory evaluation. The resulting data were analyzed using the non-parametric Kruskal-Wallis test, followed by the Mann-Whitney U test at a 95% confidence level (α = 0.05). The findings revealed that the variation in sweetener proportions significantly influenced the panelists’ preferences regarding aroma, texture, color, and taste. Among all formulations, the F1 treatment received the highest level of overall acceptance.

Coffee ground have great potential to be used as an additional ingredient in making biscuits. The purpose of this study is to create innovative coffee grounds biscuits that can be a promising business opportunity. This study uses a Research and Development (R&D) research design with a 4D model (Define, Design, Develop, and Disseminate). The results of this study are BIS'KOP (Biskuit Ampas Kopi) products that have a sweet taste, light coffee aroma, crunchy texture, and brown color on the biscuit part and white color on the vanilla cream part. Overall, the sensory characteristics of BIS'KOP products, including taste, aroma, texture, and color have met the expected criteria and are worthy of being marketed. BIS'KOP products can be sold at a price of IDR 24,000.00 per package containing 5 (five) pcs of BIS'KOP. Each serving of BIS'KOP can meet 5% of energy needs, 2% of protein needs, 7% of fat needs, and 5% of carbohydrate needs. Thus, it can be concluded that coffee grounds biscuits have the potential as an alternative snack with a zero waste concept.

This study aims to measure the effectiveness of packaging label design and promotional media (brochures) in increasing brand awareness of the WOW SUKE kefir milk and ice cream products. The method used is a Brand Lift Study, conducted through surveys with 53 respondents before and after exposure to the promotional materials. The results show a significant increase in brand awareness, from 21.1% before exposure to 49.1% after, indicating a growth of 132.7%. The brand recall rate reached 98.1%, meaning the majority of respondents immediately recalled the WOW SUKE brand when thinking of kefir milk. However, brand recognition was only 49.1%, with 50.9% of respondents still unfamiliar with or uncertain about the brand's existence. Visual design elements—such as colors, imagery, and information layout—were rated very positively by most respondents, suggesting that clear and attractive visual communication can effectively enhance brand perception. In conclusion, the study demonstrates that well-crafted packaging and promotional materials significantly improve brand awareness. Nevertheless, further improvements in communication strategy and promotional distribution, particularly through digital channels, are necessary to broaden audience reach and strengthen brand recognition.

This study uses the Mean Value Analysis (MVA) approach to analyze the queuing system at the Mixue Ice Cream & Tea cashier counter on Jalan Pahlawan in Magelang City. The MVA method was chosen because it can handle general time distributions between arrivals and services. The research was conducted through direct observation and interviews over the course of two days, during which time data was collected on the time between arrivals and customer service. The analysis revealed that the system was not in a steady state, as the arrival rate (0.0122 customers per second) exceeded the service rate (0.0111 customers per second). High service variability (CV = 276.30%) compared to arrival variability (CV = 69.46%) indicates service instability. On average, customers waited 47.08 seconds, and the total time in the system was 137.17 seconds. These results are important because they indicate the need for increased efficiency and standardized services to prevent a decrease in service quality.

Galangal (Kaempferia galanga L.) is a herbal plant known to have anti-inflammatory, antibacterial, and antioxidant activities. The use of galangal extract in topical pharmaceutical preparations such as ointments, gels, and creams requires attention to the physical stability of the preparation to ensure the effectiveness and safety of the product. This study aims to examine the physical stability of various forms of galangal extract-based preparations through literature studies from three relevant journals. The method used is a descriptive literature study by analyzing the results of physical stability tests (organoleptic, pH, homogeneity, spreadability, adhesion, and viscosity) of ointments, gels, and creams. The results of the study showed that the gel form with a carbopol base provided the best overall physical stability, followed by an ointment with a water-washed base. Meanwhile, sunscreen cream made from galangal and seaweed showed quite good stability, although its spreadability and adhesion still need to be improved. This study provides an overview that the form and composition of the preparation greatly affect the physical stability of galangal extract, as well as the importance of choosing the right base in the formulation.