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Kazuki Resto is an Eastern-themed café and restaurant located at Jl. Raya A.H Nasution No. 39A, Bandung, open from 11:00 AM to 11:00 PM. To diversify the menu, the author introduces choipan, a Chinese snack made from genjer leaves (Limnocharis flava) and minced shrimp. The term "choipan," derived from Hakka, means "vegetable cake," utilizing genjer leaves that are rich in nutrients such as vitamin C, potassium, calcium, and phosphorus. This study aims to evaluate the panelists' preferences for genjer and shrimp-filled choipan with chili sauce, as well as analyze the standard recipe and nutritional value of the product. The method used is research and development, with data collection through organoleptic tests involving 25 panelists, including experts from various backgrounds. The results indicate a favorable preference level, with presentation scores of: appearance 84%, color 84%, aroma 72%, texture 88%, and taste 84%. The standard recipe for choipan includes 60 grams of rice flour, 30 grams of tapioca flour, 150 ml of water, 55 ml of oil, and other ingredients. Nutritional analysis shows an energy value of 40.9 calories, protein 1.31 g, fat 2.03 g, and vitamin C 13.86 mg. The author recommends using fresh, high-quality genjer leaves to avoid bitterness. 

Onion rings are made from onion slices coated in breadcrumbs and fried, typically served with tartar sauce. Chicken onion rings are a variation that combines onion rings with a chicken batter that envelops the onions. The chicken batter is made from ground chicken breast fillet mixed with tapioca flour as a binder and various spices to impart a distinctive flavor. This research aims to determine the panelists' level of preference for the organoleptic test, which includes appearance, aroma, color, texture, and taste, as well as standard recipes and business analysis. The research method employed is research and development. The study results reveal the standard recipe for making Chicken Onion Rings with Tartar Sauce, consisting of the following ingredients: 250g chicken breast fillet, 50g tapioca flour, 2 onions, 50g all-purpose flour, 250g breadcrumbs, 2 eggs, 500ml cooking oil, 5g salt, 10g chicken powder, 15g MSG, 3g ground pepper, 100g mayonnaise, 20g gherkin, and 50ml water. The evaluation criteria indicate that for appearance, 92% (very much liked) and 8% (liked); for color, 96% (very much liked) and 4% (liked); for aroma, 84% (very much liked) and 16% (liked); for texture, 88% (very much liked) and 12% (liked); and for taste, 92% (very much liked) and 8% (liked). Based on the business analysis of the Chicken Onion Rings with Tartar Sauce, the following conclusions can be drawn: food cost is Rp8,778, and selling price is Rp22,000. The product will break even after selling 151 portions. To achieve a target margin of Rp3,000,000 per month, the author must sell 378 portions per month. The author takes a profit of 40% from sales.

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.    

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.    

This study focuses on the involvement of the Church in interpreting pluralism in Indonesia. This article describes the efforts of the Catholic Church in addressing diversity in Indonesia through two different but complementary research approaches: quantitative method using questionnaires and qualitative method involving literature review. The quantitative approach involves data collection through questionnaires distributed to various members of the Catholic Church. The numerical data generated from the questionnaires are then statistically analyzed to identify patterns, preferences, and common views related to the synodality and diakonia of the Church. Meanwhile, the qualitative approach involves in-depth analysis through literature study, encompassing an understanding of the concepts of synodality and diakonia of the Church, as well as a review of literature relevant to the Indonesian context. This article aims to provide a comprehensive insight into the role of the Catholic Church in addressing differences and promoting unity in the multicultural context of Indonesia. Thus, this article is expected to make a valuable contribution to the understanding and discussion of the challenges and potential of the synodality and diakonia of the Church in unifying diversity in Indonesia.

Bitterballen is a traditional Dutch snack shaped like a ball, primarily made from flour and milk. Classic bitterballen usually contain minced beef and cheese. Its crispy exterior and soft interior make it a popular snack. In this study, the author utilizes vegetables and oatmeal to create a delicious and healthy version of bitterballen. The processing of Vegetable Oatmeal Bitterballen is in collaboration with Dapoer Marclip. The purpose of developing this product is to assess the panelists' preferences regarding appearance, color, aroma, texture, and taste, as well as to establish recipe standards. This research employs a research and development method. Data collection was conducted through organoleptic tests involving 25 participants, including lecturers, industry representatives, and consumers. Based on the results from four trials, it can be concluded that the preference levels in the main test were as follows: appearance—44% very much liked, 56% liked; color—76% very much liked, 24% liked; aroma—56% very much liked, 44% liked; texture—68% very much liked, 32% liked; taste—80% very much liked, 20% liked. Thus, it is stated that this product is well-liked and accepted by the panelists. The appropriate standard recipe formula is: 105g flour, 20g butter, 40g onion, 7g garlic, 100g spinach, 50g carrots, 85g corn, 40g mozzarella, 80g rolled oats, 1 egg, 150ml UHT milk, 120ml water, 5g MSG, 3g pepper, and 4g salt. The author suggests that future researchers consider alternative snack recipes using vegetables and appealing colors.    

Choux craquelin is a variation of choux pastry characterized by a layer of dough on top, commonly referred to as craquelin, which becomes crunchy after baking. The primary ingredient used is wheat flour. The filling for choux typically consists of a cooled custard or cream, usually flavored with vanilla or fruit slices. In this instance, the author attempts to create a new flavor innovation for the choux au craquelin filling using kolak pisang. Kolak pisang is a sweet dish made with coconut milk and brown sugar, accompanied by the fragrant aroma of bananas, and is commonly enjoyed during certain occasions, such as Ramadan. The aim of this research is to determine the standard recipe, the level of preference for the product, and a business analysis. This study employs a research and development approach, and data collection was conducted through organoleptic testing with five expert panelists. The findings indicate that the appropriate standard recipe consists of the following: choux: 200g eggs, 120g water, 120g UHT milk, 100g margarine, 2g salt, and 150g wheat flour; craquelin: 100g butter, 100g wheat flour, and 90g granulated sugar; kolak pisang cream: 250g whipped cream, 7 pieces of jackfruit bananas, 200g palm sugar, 3 pandan leaves, 1g salt, 100g instant coconut milk, and 200g palm sugar. The business analysis revealed a food cost of Rp. 2,870 per piece, with a selling price of Rp. 8,000. The break-even point is reached by selling 442 pieces. To achieve a target profit of Rp. 3,000,000 per month, the author must sell 1,451 pieces per month. This research hopes to contribute to innovative developments in kolak pisang-based products. 

This study discusses the development of a food product called Cassava Tart with Lemon Curd and Butterfly Pea Pannacotta, aimed at reducing the use of imported wheat flour by utilizing mocaf (Modified Cassava Flour) as a local ingredient. The pannacotta, prepared with butterfly pea powder, adds color variation and appeal. Collaboration with the cafe U.berkopi was conducted to test product preference, involving 25 panelists in a hedonic test. The results showed that 100% of the panelists were very fond of the appearance and color, 80% were very fond of the aroma, 84% were very fond of the texture, and 92% were very fond of the taste. The standard recipe for this product consists of various ingredients, including mocaf flour, margarine, lemon juice, whipping cream, and sugar. Business analysis indicated a potential profit of Rp. 2,000,000 per month from the sale of 486 pieces. This study recommends that culinary innovation continue to be developed by utilizing local raw materials.

This qualitative literature review examines the impact of tax policies on cryptocurrency exchange preferences within the context of evolving regulations. With the rapid growth of the cryptocurrency market, understanding the relationship between tax regulations and user behavior has become crucial. This study synthesizes findings from various research articles, highlighting how clear and transparent tax policies can influence user engagement and compliance in cryptocurrency trading. The review reveals that uncertainty regarding tax obligations often leads to user avoidance of cryptocurrency exchanges, while a better understanding of tax responsibilities correlates with more proactive investment management. Furthermore, the analysis indicates that cryptocurrency platforms demonstrating transparency in tax handling are preferred by users. The findings emphasize the necessity for governments to develop supportive tax frameworks and educational initiatives to facilitate healthy growth in the cryptocurrency sector. Overall, the research underscores the importance of regulatory clarity in fostering user trust and participation in cryptocurrency exchanges, ultimately contributing to a more robust and sustainable market.

Floating markets in Kalimantan have been an integral part of the traditional trading system in the region. Maritime activities play an important role in supporting the sustainability of these markets as they connect local traders to different regions in the archipelago through waterways. This article examines the dynamics of trade in floating markets, focusing on how changes in maritime activities can affect traditional trade structures and patterns. Modernization of sea transportation and competition from land-based markets have successfully affected the competitiveness of waterborne traders. Therefore, the article also discusses the challenges faced by traders, such as limited access to suitable maritime infrastructure and changing consumer preferences. The research suggests that while floating markets continue to play an important role in the local economy, pressures from globalization and changes in maritime governance may threaten their sustainability.

This study aims to analyze the influence of Islamic financial literacy on customer decisions in choosing Islamic vehicle installments in Indonesia. Using a quantitative approach, a survey was conducted on several respondents in five major cities in Indonesia. The results showed that the level of Islamic financial literacy has a significant positive influence on customer preferences for choosing Islamic vehicle installments. Logistic regression analysis revealed that every one-point increase in the Islamic financial literacy score increases the odds of choosing Islamic vehicle installments by 4.9%. Demographic factors such as age, education, and income also have a significant influence. These findings highlight the importance of efforts to improve Islamic financial literacy as a strategy to encourage the adoption of Islamic financing products. Practical implications include the need for targeted education programs, improved product communication, and innovation in the development of competitive Islamic financing products.

This study aims to analyze the influence of product design, price, and brand image on consumer preferences for Nafasa Muslimah Fashion Products in Kedungwuni. Consumer preference is one of the key factors that influence purchasing decisions, and can be influenced by various marketing elements, such as design quality, pricing, and brand image strength. The theory used in this study is the Theory of Planned Behavior (TPB), which explains that consumer behavior can be influenced by attitudes, subjective norms, and perceived behavioral control. This study uses a quantitative method with a survey approach. Data were collected through questionnaires distributed to 96 respondents who were consumers of Nafasa Muslimah Fashion products in Kedungwuni, Central Java, with an age range of 20-60 years. Validity, reliability tests, and multiple regression analysis were used to test the relationship between independent variables (product design, price, brand image) and dependent variables (consumer preferences). The results of the study indicate that product design has a significant effect on consumer preferences with a calculated t value greater than the t table (2.771> 1.985) and a significance value of 0.0068 <0.05. Price has a significant effect on consumer preferences with a calculated t value greater than the t table (2.506> 1.985) and a significance value of 0.0139 <0.05. And brand image has a significant effect on consumer preferences with a calculated t value greater than the t table (2.033> 1.985) and a significance of 0.0448 <0.05.

This study aims to analyze the relationship between the sociological, psychological, and rational behaviors of retired members of the Indonesian Army (TNI AD) towards their presidential choices in the 2024 general elections in Kupang City. By focusing on these three behavioral aspects, the research seeks to uncover how these factors influence the political decisions of retired TNI AD personnel when determining their presidential candidate preferences. The research employs a quantitative approach, collecting data through questionnaires distributed to retired TNI AD respondents. Data analysis is conducted using the chi-square technique to evaluate the significant relationships between the sociological, psychological, and rational behaviors and presidential choices. The study involves a sample of respondents representing the retired TNI AD population in Kupang City. The analysis results indicate a significant relationship between the sociological, psychological, and rational behaviors of retired TNI AD personnel and their presidential choices in the 2024 elections. Sociological behavior, which includes ethnic identity and social involvement, significantly affects political preferences, while psychological behavior related to emotional closeness to supporting parties also shows a noteworthy impact. Additionally, rational behavior, which assesses the alignment of candidates' programs with voters' needs, influences decisions, highlighting the importance of these three aspects in the electoral choices of retired TNI AD personnel.

Sausage is one of frozen food product that’s popular among the society. Mackerel is classified as a fish that’s low fat and higher in protein, and also has characteristics like white meat, thick and didn’t had contain many thorns, so it’s suitable for used in the processed of fish sausage. Innovation of fish sausage can be carried out by fortification provitamin A from carrot paste, and produced gluten-free mackerel sausage product by using sago flour and tapioca starch as a binder. The purpose of this study was to identify  characteristics of mackerel sausage fortified of carrot paste which is high in protein and β-carotene. The experimental design used is a Completely Randomized Design (CRD) with the first factor being the ratio of mackerel and carrot paste 75% : 25%, 50% : 50%, 25% : 75%. The second factor was the ratio of sago flour and tapioca starch as filler of sausage 80% : 20%, 60% : 40%, and 40%: 60%. The analysis indicated that the formulation of mackerel sausage which is highs in protein and the most preferred by consumers is found in the ratio of 75% mackerel : 25% carrot paste and 80% sago flour : 20% tapioca starch with a protein content of 11,36% and an overall level of preference is 3,55 (neutal). The mackerel sausage formulation that’s highs in β-carotene is found in the ratio of 25% mackerel: 75% carrot paste and 60% sago flour: 40% tapioca starch by 876 µg/g. Fortified carrot paste in mackerel sausages could be a  potensial source of protein and β-carotene.

Cooperative loans are financial facilities provided by cooperatives to their members to meet funding needs with predetermined terms and conditions. The process includes submission, assessment and disbursement of funds according to members' needs and abilities. This loan generally has a certain interest and repayment period. The aim of the research is to determine the provision of loans in a decision support system using a combination of AHP and SAW methods. The AHP method is an analytical technique for selecting the best alternative in complex decision making, by weighing preferences and criteria, while SAW is a calculation approach that takes into account relative weights for evaluating alternatives in a decision support system. The final result of combining the AHP and SAW methods is to obtain a ranking of the names of cooperative members who are entitled to receive loans, ranging from the best 10 people out of 50 people in each region in Jakarta.

Information systems now play a crucial role in various fields, including education. Yayasan Aldiana Nusantara (YAN), which supports students from low-income backgrounds, faces challenges in selecting scholarship recipients. To streamline this process, this research designs a web-based Decision Support System (DSS) using the Simple Additive Weighting (SAW) and Technique for Order Preference by Similarity to Ideal Solution (TOPSIS) methods. The system considers criteria such as class, KPS/KIP/KKS recipients, parents' income, report card grades, and extracurricular activities. The DSS is developed using the Waterfall model, PHP, and MySQL, with four types of access rights: Administrator, Judge, Student, and Foundation Leader. Sensitivity testing shows that the SAW method is more responsive to changes in criteria compared to TOPSIS, with a sensitivity value of 2.98 for SAW and 0.022 for TOPSIS. These results indicate that SAW is more optimal in assisting YAN in effectively and efficiently selecting scholarship recipients.

Purple sweet potato is one type of tuber. Organoleptic test is a test of a food ingredient based on the level of preference. Shelf life is a time span on a product. Objective: To determine the level of consumer preference and shelf life of pia cake skin with the addition of purple sweet potato (Ipomea Batatas L). Methods: Quantitative research with a completely randomized experimental design (CRD). Panelists in this study were 30 untrained panelists, 15 moderately trained panelists. Results: It is known that the results of research conducted on pia cake skin added purple sweet potato (Ipomea Batatas L) have an effect on the taste p-value 0.01 (<0.05), there is an effect on the aroma p-value 0.02 (<0.05), there is an effect on the color p-value 0.00 (<0.05), there is an effect on the texture p-value 0.00 (<0.05), for the shelf life of pia cake skin in treatments X, Y, V and Z at cold temperature and room temperature there is a relationship p-value <0.05. Conclusion: Based on the results of the study, it can be concluded that there are differences in the variables of taste, aroma, color, texture and shelf life of pia cake skin with the addition of purple sweet potato (Ipomea Batatas L) in Kimi Village, which obtained p-value <0.05. Suggestion: There is a need for skills, knowledge related to purple sweet potatoes to increase creativity and the economy of the community.

Radio Kardopa 99.4 FM has become an integral part of the lives of the people of North Sumatra by presenting quality programs that combine entertainment and information. However, in the last five years, this radio has faced major challenges due to competition from digital platforms and changes in audience preferences. This research analyzes the marketing strategy implemented by Radio Kardopa to increase the number of advertisements and maintain its relevance in the market. The main strategies include promotion via social media, off-air activities, and personal selling approaches. Research results show that promotion via social media, such as TikTok and Instagram, helps increase visibility, but its effectiveness is not optimal. Off-air activities succeeded in strengthening relationships with local audiences, but were constrained by limited budgets. The personal selling approach remains effective in retaining loyal advertisers, but is less able to attract new advertisers. Fluctuations in the number of advertisements from 2017 to 2023 indicate the need for innovation and more consistent marketing strategies. Recommendations include developing creative content, investing in digital marketing technology, and collaborating with local MSMEs to expand the advertising market.

This study aims to analyze the role of the menu and food services in attracting customers at Arsa Coffee & Library, a coffee shop that also functions as a reading space. The research adopts a qualitative approach, utilizing in-depth interviews with customers and management, as well as direct observation of the service process and the menu variety offered. The findings show that unique and high-quality menu options, along with friendly and efficient service, play a significant role in attracting customers to visit this coffee shop. Furthermore, a comfortable atmosphere and food services tailored to customer preferences enhance the overall experience, which in turn strengthens customer loyalty. The study concludes that an innovative menu and optimal service are crucial factors in improving customer appeal and satisfaction at Arsa Coffee & Library.

Village development includes village funding, and the community takes the lead in developing and initiatives that advance village welfare are developed through cooperation with the community. Village development is an important instrument that must be used because it directly improves the welfare of the village community. Village communities are the focus of development, and each village is given the authority by the government to carry out its own development according to its capacity. Thus, the government supports the improvement of village development and empowerment. Village funds are used to provide or improve village public services, reduce poverty, advance the village economy, and reduce tandem between villages. This study uses a weighted summation approach of alternative rankings on all attributes, which is often known as the Simple Additive Weighting method. To determine which residents receive social assistance, the system can calculate the value of the multi-criterion preference index, preference value, outflow, inflow, and net flow for each alternative and sub-criterion.