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This study aims to explore the perceptions of management students at Universitas Islam Bandung (UNISBA) regarding Islamic banking. A qualitative approach was employed, utilizing in-depth interviews and focus group discussions for data collection. The results indicate that students' understanding of the principles of Islamic banking varies, with some students demonstrating a strong grasp due to formal education, while others exhibit limited awareness. Additionally, factors such as religious beliefs and financial literacy significantly influence their perceptions. Experiences with Islamic banking products also vary, with many students expressing a preference for conventional banks due to convenience. This research suggests the need for enhanced education and marketing strategies by Islamic banks to attract the attention of the younger generation.

This research aims to determine the role of path-goal leadership style in improving the performance of school teachers in the mentioned school. The expected outcome of implementing the path-goal leadership style is to enhance the performance of school teachers. The research method employed in this study is a descriptive qualitative approach with a case study design. The instrument used in this research is a questionnaire in the form of an online Google Form distributed via WhatsApp application. The findings of this research indicate that the path-goal leadership style plays a significant role in improving the performance of teachers at SMAN 1 Patianrowo. Among the four path-goal leadership styles (directive, supportive, participative, and achievement-oriented), the supportive leadership style appears to have a considerable impact on enhancing the performance of school teachers. This suggests that an approach focusing more on support, motivation, and cooperation is the primary preference in enhancing the performance of teachers in SMAN 1 Patianrowo.

The problem of adolescent nutritional status is related to meeting nutritional needs. Because adolescence occurs physical growth and body development. The imbalance in nutritional intake depends on the preference factor, level of satisfaction with food choices, which will influence the amount of energy intake consumed in adolescents. The aim is to determine the relationship between dormitory food preferences and energy intake with the nutritional status of boys at the RK Serdang Murni Private School Dormitory. This research was conducted in the RK Serdang Murni private school dormitory, Lubuk Pakam District, Deli Serdang Regency. The main research period was carried out in April 2023. The type of research was a quantitative observational approach using a cross sectional design. The population is all young men at the RK Serdang Murni private boarding school and a sample of the entire population of young men. From the research results, based on the nutritional status of young men, the nutritional status was 10.5% less, the status good was 76.3%, the status was over 10.5%, and the obesity status was 2.6%. Based on food preferences, namely the neutral category 28.9%, the like category 60.5%, and the very like category 10.5%, while the energy intake categories namely low energy intake 23.7%, moderate energy intake 57.9%, and good energy intake 18.4%. From the results of the Chi Square test, there was a relationship between young men's food preferences and nutritional status in the RK Serdang Murni private school dormitory with a value of p = 0.002 and there was a relationship between energy intake and nutritional status in the RK Serdang Murni private school dormitory with a value of p = 0.004.

This research aims to investigate the relationship between Social Media Marketing Activities, Brand Experience, Brand Reputation, and Brand Equity towards Purchase Intention on the brand. A survey method was employed to collect data from respondents who are customers of the brand in the JABODETABEK area. The sample consisted of 180 respondents, and Multiple Linear Regression Analysis using SPSS was utilized to test the proposed hypotheses. The data collection technique employed purposive sampling. The results of the study indicate a significant positive correlation between Social Media Marketing Activities, Brand Experience, Brand Reputation, Brand Equity, and customers' Purchase Intention. This underscores the importance for Uniqlo to address these issues through improved marketing strategies, consistency in customer experience, reputation enhancement, and efforts to build strong brand equity. Uniqlo can enhance brand awareness, strengthen interaction with potential customers, build trust, increase customer preference, and ultimately boost consumers' intention to purchase its products. The managerial implications of this research highlight the importance of enhancing Social Media Marketing Activities, strengthening Brand Experience, building a good Brand Reputation, and continuously innovating to enhance Brand Equity. These findings provide valuable insights for marketing managers in designing effective strategies to increase sales and strengthen the brand's position in the market.    

This study is aimed to investigate the compatibility of materials in the textbook entitled "Cambridge English for Job-hunting" based on Tomlinson’s theory. The researcher used descriptive approach research as the type of the study. The data of the study were done by follows the process involved several stages, which are as follows: 1) The researcher selected an English textbook for analysis, 2) the researcher read the English textbook thoroughly, 3) the researcher carefully reviewed the content of the textbook, 4) the researcher gathered all the necessary materials from the textbook for analysis. The result of this study shows that the textbook substantially complies with Tomlinson's criteria for useful tools for language learning. It effectively engages students, builds confidence, offers appropriate information, uses actual speech, and accommodates a range of learning preferences and emotional conditions.    

Eclairs are cakes that are much favored by the general public, became as éclair a hollow texture and are soft on the inside. Mocaf is flour has been modified by fermentation, and has characteristics similar to wheat flour. This reseacrh used a variety of peanuts flour such as cowpeas, red bens and mung beans as protein and fiber source. The variety of nuts added aims to encrease the nutritional content of eclairs. This research was purposed to determine the chemical and sensory characteristics of eclairs which are high in protein and fiber and to determine consumer preferences from the comparison of mocaf and wheat flour with various types of peanut flour. The experimental design used was a Completely Randomized Design (CRD) with two factors, the first factor was the ratio of mocaf flour and wheat flour 9:1, 8:2, 7:3, the second factor was the variety of species of beans, cowpeas, red beans, mung beans. The results showed that the protein content was the highest, in the mocaf and wheat flour of 7:3 with a protein content of 8.50%. the eclairs formulation with the highest fiber content was found in a 9:1 ratio of mocaf flour and wheat flour with variety types of mung beans flour with a fiber content of 9.94%. The formulation of the ratio of mocaf flour : wheat flour 7:3 with variety species is the most preferred formula overall with an overall preference level of 3.67. Eclairs with the addition of peanut flour has the potential to increase product protein.

Between 1997 and 2012, this is a generation that is familiar with technology digital and have different preferences in receiving information. The TikTok platform, with its interesting and interactive short video format, has become a popular social media platform among Generation Z. This article aims to explore the potential of the TikTok platform as an appropriate means of catechesis for Generation Z. A literature review was conducted to analyze TikTok's features and characteristics of Generation Z. TikTok features such as short videos, music, and filters can be used to create interesting and interactive catechetical content. Catechesis content on TikTok can be packaged in the form of educational videos, inspirational stories, reflections on faith, and other creative content. The TikTok platform has great potential to become an appropriate catechesis tool for Generation Z. With creative and interactive content, TikTok can help Generation Z to learn about the Catholic faith in an interesting and fun way.

This research was motivated by the phenomenon of guest repurchase intention allegedly due to the quality of service, brand preferences, and prices at Warung Nasi Kelok Desa Talogondan. This study aims to analyze the role of satisfaction in mediating the effect of service quality, brand preference, and price on repurchase intention in Warung Nasi Kelok Talogon Village and Padang Pariaman Regency. This type of research is quantitative research with a causal associative approach. The population in this study is rice stall consumers who have visited Warung Nasi Kelok Talogon Village and Padang Pariaman Regency with a sample of 222 respondents. The research instrument used in this study was a questionnaire (questionnaire) arranged according to the Likert scale. Instrument trials use validity tests, reliability tests. Data analysis technique using Structural Equation Modeling with Partial Least Square (SEM-PLS). The result of the study is that there is a positive and significant influence between service quality variables and consumer satisfaction variables. There is a positive and significant influence between brand preference variables and consumer satisfaction variables. There is a positive and significant influence between price variables and consumer satisfaction variables. There is a positive and significant influence between the consumer satisfaction variable and the repurchase intention variable. There is an influence of customer satisfaction as a positive and significant mediating variable between service quality and repurchase intention. There is an influence of consumer satisfaction as a positive and significant mediating variable between brand preference for repurchase intention and path coefficient. There is an influence of consumer satisfaction as a positive and significant mediating variable between price and repurchase intention and path coefficient.

Donuts are foods made from high protein wheat flour, in this study donuts were made from substitution of wheat flour and soybean flour. This study aims to determine the effect of soy flour substitution (Glycine max L.) and of determine fermentation time of (60, 75 and 90 min) on soy flour donuts which have the highest protein content and panelists' favorite. Complete Rendomized Design (RAL) Faktorial with two factors used in this research. The first  factor was is the ratio of  wheat flour and soy flour  (95;5, 90;10, 85;15) . The second  factor was is the variation of fermentation time (60, 75,  90 min). It was determined for protein, ash , water, fat , reducing sugar, total carbohydrates, and organoleptic. The data was determined Analysis using of Variance (ANOVA). The results showed that donuts with the addition of soy flour and fermentation time had a significant effect (α<0.05) on protein content, sugar content, flavor and overall preference. The best treatment of soybean flour donuts based on chemical and organoleptic tests, namely the ratio of wheat flour and soybean flour (85:15) using 90 minutes of fermentation. Soy flour donuts with the best treatment had a 20.30% of moisture; 1.77% ash content; protein content 10.38%; reducing sugar content 22.52%; total carbohydrates 49.51%; color dark brown 3.25; unpleasant flavor 2.95; savory taste 3.01 and very liked overall favorite 3,57.

Vermicelli is an alternative food to replace rice, a type of noodle that is still in great demand by the public. Vermicelli is a popular food made from rice flour processed through an extrusion process so that it is shaped like a thread. The substitution of potato starch and the addition of celery extract will increase the antioxidant activity content of the vermicelli. The purpose of this research was produce vermicelli which has high antioxidant activity and produce vermicelli with characteristics according to Indonesian National Standard No. 01-2975-2006. Complete Randomized Design factorial with two factors were used in this research. The first factor was the ratio of rice flour and potatoes flour (10:90, 15:85, 20:80). The second factors was the levels of celery extract to water addition of dough (0,78; 1,04; 1,56%). The vermicelli were then tested for moisture content, ash content, crude fiber content and antioxidant activity as well as sensory analysis. The data analyse using Analysis of Variance (ANOVA). The best treatment was on ratio of substitution potatoes flour 20:80(g) with celery extract (0,78%). The fermicelli produced has the following characteristics water 10,65%, ash content 0,52%, fiber content 3,45% and 19,25% antioxidant activity. Femicelli produced in accordance with the quality requirements of SNI No. 01- 2975-2006. The sensory test of fermicelli that having color for dry fermicelli (3,82) color is yellowish dark green, color for wet fermicelli (3.62) is slightly faded green, texture (2,68) is not chewy, after taste (3.36) the taste of celery that lingers after being swallowed and overall preference (3,42).

Red rose (Rosa damascena Mill) is one of the plant that can be easily found in Indonesia. The corolla of red roses contains natural dyes, namely anthocyanins which can be used as food coloring and the function as antioxidants or counteract free radicals. The corrola of red roses is used as a raw material in distillation of rose water. Rose water distillation poduces is a dark red liquid. This liquid waste has not been utilized optimally. Therefore, that further research is needed to determine the chemical content in it. So that the expected outcome of this research is the best chemical and sensory analysis of red rose water distillation waste based on it's antioxidant activity. The research design used a 2 factor factorial completely randomized design (CRD). The first factor is the variation of the distillation method while the second factor is the heating temperature of the red rose water waste (heated waste). The optimal treatment result was a combination of steam distillation method variations and 70°C heating temperature with following results obtained : 77,32% RSH DPPH, 61,02% FRAP value, 71,20 mg/g vitamin C, 4,58 mg  total phenol.GAE/ g, pH 4,15, anthocyanin 121,93 mg/g, brightness 27,23 (*L), red-green chromatic 7,13 (*a), blue-yellow chromatic 7,54 (*b). Sensory analysis of color was 4.36 (deep red), other scents were 2.47 (slightly sour), rose aroma was 3.64 (strong), and overall preference was 3.75 (liked).

The diversity in societal exercise preferences has increased significantly, with fitness emerging as a favored modern activity, particularly in urban areas of Indonesia. Fitness is valued for its effectiveness in restoring body fitness and achieving ideal body shapes swiftly. However, in the era of Industry 4.0, technological advancements have revolutionized the approach to fitness. Smartphone fitness applications have replaced the role of personal trainers by providing tailored exercise and dietary programs. User Interface (UI) plays a pivotal role in fitness applications, influencing User Experience (UX). The challenge lies in designing UI to accommodate user heterogeneity, both internally and externally. Adaptive UI emerges as a solution, capable of altering layout and content according to user characteristics. Kernwerk® Functional Fitness exemplifies a fitness application utilizing AI to optimize fitness routines. To enhance Kernwerk's UI adaptability, UX evaluation is conducted using UEQ+ modular extension, a comprehensive instrument for effectively and efficiently measuring user experience. Through this evaluation, components of UI and UX requiring further development to enhance Kernwerk's adaptability can be identified.

This research aims to determine the preferences of Development economics students at Widya Mandira Catholic University towards using BNI mobile banking and to determine the preference factors for using mobile banking for Development economics students at Widya Mandira Catholic University. The data used in this research are primary and secondary data, which were then analyzed using qualitative descriptive analysis methods. The data collection techniques used in this research used interview, observation and documentation techniques. The results of this research show that the preference or interest of Development Economics students at Widya Mandira Catholic University, Kupang City in using Mobile banking is still small or minimal, especially in UKT payments. Most students are more interested in making payments via BNI Bank directly rather than using Mobile banking. There are several factors that cause preference in using Mobile banking for Development Economics students at Widya Mandira Catholic University, namely internal factors such as lifestyle needs, culture/habits and beliefs. Meanwhile, external factors such as service availability, environment/situation, and security.

The cereal products available in the market mostly focus only on practicality and ignore the nutritional content. It is necessary to increase the nutritional content of these products by using local Indonesian raw materials such as sweet potatoes and corn.  The objectives of this study are: 1) to determine the effect of temperature and proportion of purple sweet potato flour and corn flour on the characteristics of cereals produced, 2) to assess the level of preference of panelists for the physical, chemical and sensory qualities of cereals produced. The study design used a factorial randomized design complete with a proportion treatment of purple sweet potato flour and corn. Test parameters include water content, degree of swelling, water absorption, texture, antioxidants, and sensory evaluation. The conclusion in this study is that the comparative treatment of purple sweet potato flour and corn and temperature did not have a real effect on water content, degree of development, water absorption index (IPA), water solubility index (IKA), texture and antioxidants but had an effect on sensory properties

Recognizing outstanding students is an essential strategy to encourage learners to improve their academic performance and overall learning quality. However, the process of selecting the best students at SMK Negeri 1 Raman Utara still encounters significant challenges due to the complexity of the evaluation criteria, which include academic achievement, attendance, participation in extracurricular activities, and student behavior. The current manual selection method is considered less effective because it is time-consuming and susceptible to subjectivity in decision-making. This study aims to address these issues by developing a technology-based Decision Support System utilizing the Simple Additive Weighting (SAW) method. SAW was chosen for its efficiency in solving multi-criteria problems through matrix normalization and preference weighting for each alternative. The development process includes requirement analysis, system design, and the implementation of an automated ranking mechanism for student candidates. Based on the testing results, the implemented system can process assessment data rapidly and produce accurate and objective rankings of high-achieving students. The system offers a practical solution for the school by enhancing transparency and validity in the selection process, minimizing human calculation errors, and supporting more equitable and data-driven decision-making.

This article explores the store labeled "Komputer dan Fotokopi Salwa" as the main object of study. Focusing on market surveys, typing and photocopying industry trends, online marketing strategies, and key success factors in the typing and photocopying business, this research aims to provide in-depth insights into the dynamics of business in the current digital era. Through data analysis including market surveys that record that 70.2% of jobs require computer devices and similar ones, and 39.9% require document duplication and/or binding, this article presents a comprehensive understanding of market needs and preferences. Additionally, with the majority of respondents (79.8%) having access to computers and laptops, but only a small percentage owning a printer (28.7%), this article highlights the challenges and opportunities faced by the typing and photocopying industry. This analysis provides a foundation for effective online marketing strategies and identifies key success factors that can help businesses like "Komputer dan Fotokopi Salwa" to grow and maintain their position in the current competitive market.

Katte tong arrowroot-wheat flour has potential functional food that can be developed to optimize local ingredients. The addition of white saffron powder and CMC, which believed to provide health benefits because has high antioxidant activity and improve the texture to be sturdy. The purpose of this study was to determine the effect of the addition of white saffron powder and CMC on the physical, chemical and level of liking of katte tong arrowroot. This research was conducted to make katte tong with arrowroot-wheat flour with the addition of white saffron powder and CMC using a two-factorial completely randomized design (CRD). Factors included the addition of white saffron powder at 5, 10, 15% and CMC at 0.5, 1, 1.5%. Katte tong garut was then tested physically, chemically, and tested for favorability. The results showed that the addition of white saffron powder and CMC had a significant effect on the physical and chemical properties and preference level of the katte tong produced. The results of the analysis of the selected arrowroot katte tong have a moisture content of 1.82%bb, protein 7.89%bb, antioxidant activity of DPPH method 22.65% RSA, antioxidant activity of FRAP method 3.6 mg Efero/g and total phenols content 11.41 mg EAG/g.

Snack bars are processed food products that shaped rectangular or like a bar. Snack bar in this study used ingredients of barley flour and mocaf. Barley is a potential ingredient as a source of dietary fiber and gluten-free mocaf can fix the texture of barley. One of the factors that affects the quality of the snack bar is the baking process. The purpose of this study was to determine the effect of temperature and baking time on the characteristics of physical, chemical, and sensory of the snack bar, and to determine best formulation of the temperature and baking time of the snack bar. The design applied was a completely randomized design with two factors consisting baking temperature of 130 and 160°C, and baking time of 20 minutes and 40 minutes. The results showed that baking time had a significant effect on the values of a and b, but not significant on the value of L. Baking temperature and time had a significant effect on the level of preference for texture, color, overall and on texture and color on sensory quality. However, it had no significant effect on aroma and taste. The baking temperature had a significant effect on the moisture content, but roasting time had no significant effect. The best snack bar was that baked at 160ºC, 20 minutes. The best formulation of snack bar contains nutrients, water content of 15%, ash of 1.906%, fat 19.447%, protein 21.012%, carbohydrates 42.635%, dietary fiber 11.262% and total calories 429 kcal.

Tiwul is a traditional food source of carbohydrates made from traditionally processed cassava, which is used as a substitute for rice. This research aimed to determine the effect of adding mocaf flour and okra flour (Abelmoschus esculentus) on the chemical and antioxidant properties of instant tiwul. The research method used an experimental design, namely a one-factor Completely Randomized Design (CRD), with treatment comparison between mocaf flour and okra flour (100:0, 85:15, 75:25, 65:35). Each treatment was repeated 4 times. The variables observed were air content, ash, fat, protein, carbohydrates, antioxidants, and preference tests. The data obtained was described as diverse, and if there were differences between treatments, then it was tested further using the Duncan Multiple Range Test (DMRT) at the 5% level. The research results of instant tiwul with the addition of 85% mocaf flour and 15% okra flour formulation were instant tiwul with the best treatment in chemical testing and liked by consumers. The selected instant tiwul had an air content of 2.46%, ash content of 2.05%, fat content of 0.32%, protein content of 3.93%, carbohydrates of 81.25%, and antioxidant activity of 81.25%. The tiwul formulation from mocaf flour and okra flour can fulfill the requirements for instant tiwul.

Oil plants (Cocos nucifera L.) is a versatile plant or plants that have a steeper economic value of all parts of the coconut tree can be the benefits for human needs. False coconut oil is a processed product made from young coconut meat coconut pudding manufacture in modern done through the stages are quite complicated and costly, so that only done by large industries. affect factors on fermentation needs to be optimized to result in qualified young coconut pudding the purpose of this study was to determine influence concentration of sugar and agar-agar to quality coconut pudding in addition to knowing the most permanent treatment that can produce the highest quality coconut pudding the hypothesis of this study. Presumably the influence concentration of sugar and agar-agar to the quality of pudding coconut. And affect the level of consumer preferences. The method used is an experimental research by using a completely randomized design (RAL), which consists of two factors, namely: Concentrations of sugar and gelatin with 300 gram 400 gram 500 gram while the factors gelatin with composition 7 g, 14 g, 21 g. While the variable that is used to measure the level of preference is the color flavor aroma and texture. Variables were measured in this study is using composition test by testing the level of preference are: color, taste, aroma, and texture. Using a scoring scale test method (numbering) commonly in use No. 1-5 and panelists in use totaled 15 0rang representing consumers the results of composition test of the level of preference of color, flavor, aroma, and texture of pudding meat fruit coconut based assessment best treatment that is adjusted from public view representing 15 people panelists then be in concluded that treatment in consider best is in treatment ( GPI Aa2).