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Broth is a flavoring product which is generally produced from the process of cooking high-protein ingredients such as meat with water, with or without other additions. The flavoring broth that is favored generally made from chicken and beef, although fish and shrimp and even their waste can also be used to make natural flavoring broth. This research aims to determine the level of consumer preference of flavoring powder broth made from 3 ingredients/samples, namely snakehead fish waste, tiger prawn waste and rebon shrimp. This research was carried out by making powdered broth and hedonic test to determine the level of preference from consumers. This test used 25 semi-trained panelists with color, aroma, texture and taste parameters. The test results showed that flavoring powder broth made from snakehead fish waste was preferred by consumers in terms of texture, broth made from tiger prawn waste was highly preferred in terms of taste parameters, and samples made from rebon shrimp as raw materials were preferred in terms of color and aroma parameters

In the rapidly evolving era of digitalization, the roles of halal certification and digital marketing strategies are increasingly influencing consumer behavior and their demands for products and services. This article aims to unveil the pivotal roles of halal certification and digital marketing strategies in shaping consumer preferences in the digitalization era. Halal certification has become a crucial factor in meeting the needs of consumers who are becoming more conscious of religious and health aspects in their products and services. On the other hand, changes in technology and consumer behavior have opened new doors for digital marketing, especially through online platforms and social media. This article dissects how halal certification impacts consumer purchasing decisions in the digital environment and how digital marketing strategies can be employed to enhance awareness and understanding of halal products. By analyzing the impact of the combination of these two factors, this article provides deep insights into how the roles and interactions between halal certification and digital marketing strategies affect consumer demands in the current digitalization era. The findings of this research have significant implications for companies aiming to meet the diverse and discerning demands of consumers. With a better understanding of how halal certification and digital marketing can work together, companies can design more effective strategies to reach and retain consumer preferences in a competitive and ever-changing business environment.  

This research aims to investigate the influence of product quality and brand image on consumer purchasing decisions for contemporary beverage products, Haus! in the Karawang area. The three main problems that are the focus of this research are: consumer preferences that are more inclined towards contemporary beverage products other than Haus!, lack of optimization of promotions for Haus! compared to other competitors, so that the brand image of Haus! not yet well known among the public, and changes in consumer tastes due to innovations in similar contemporary beverage products, which reduce the tendency to buy Haus! in the Karawang area. This research was conducted using a quantitative approach with a sample size of 247 respondents. The instrument used by researchers is a questionnaire. Quality testing of the instruments used by researchers is validity and reliability testing. The data analysis method in this research uses multiple linear regression with the help of the SPSS application. The test results show that respondents strongly agree that product quality and brand image have a significant influence on purchasing decisions. The conclusion of this research is that product quality and brand image influence the decision to purchase thirst drink products! In Galuhmas Karawang.

Carpal tunnel syndrome (CTS) is a condition that causes pain, tingling and weakness in the hand due to compression of the median nerve in the wrist. Treatment of CTS is based on two main approaches, namely steroid injection therapy and endoscopic surgical decompression therapy. Steroid injection therapy provides greater temporary pain relief, but the benefits are not permanent. At the same time, surgical decompression treatment with endoscopy is a definitive treatment that is more effective in the long term and has a lower therapeutic failure rate than steroid injection treatment. This literature research explores various scientific studies and related literature that have been conducted in recent decades to understand the effectiveness and relative superiority of these two treatment methods. This review covers clinical aspects, such as the rate of pain recovery, recovery of hand function, as well as the impact on the patient's quality of life. The results of this literature review indicate that both treatment methods have their respective advantages and disadvantages. Steroid injection therapy can provide rapid and minimally invasive symptom relief, while endoscopic surgical decompression therapy tends to provide more lasting and complete improvement. Factors such as symptom severity, patient preference, and medical recommendations may influence the choice between these two methods.

The research delves into the historical background of Islam in Thailand, shedding light on the cultural and economic interactions between the Muslim minority and the broader Thai society. Special attention is given to the emergence and development of Islamic financial institutions within this context, investigating their growth, challenges, and contributions to the overall financial sector. Methodologically, a combination of qualitative and quantitative approaches is employed to gather data on the financial habits of the Thai Muslim population and the performance of Islamic financial institutions. Interviews, surveys, and financial data analysis are utilized to gain insights into the preferences, challenges, and opportunities faced by both the Muslim community and Islamic financial institutions. The findings of this study contribute to the understanding of how Islamic finance is adapted and practiced in a non-Muslim majority country. It also explores the potential impact of Islamic financial institutions on economic development and financial inclusion for the Thai Muslim population. The research not only adds to the academic discourse on Islamic finance but also provides practical insights for policymakers and financial institutions looking to enhance financial services for diverse communities within a pluralistic society.

The younger generation is the largest group of internet users, they are the first generation to grow up with computers, the internet, smartphones, online social media and online shopping. They tend to have similarities in their online shopping behavior. This research aims to analyze the behavior and preferences of the younger generation towards e-commerce and their opinions regarding demands for the closure of e-commerce by some people in Indonesia. This research is quantitative research using a questionnaire method with 22 respondents aged 17-25 years and from high school students to university students. The findings of this research show that the younger generation is more likely to use e-commerce for shopping and tends to reject demands to close e-commerce by some members of society. The implication of this research is that e-commerce must improve service quality, user experience, and transaction security to meet the needs and expectations of the younger generation.

Purpose − In the ever-evolving digital era, the paradigm of employee compensation and rewards is also undergoing a fundamental transformation. Digital Compensation and Rewards concepts have emerged as a response to these changes, with a focus on building adaptive performance systems, innovative bonus approaches, and flexibility in employee rewards. Overall, the Digital Compensation and Rewards paradigm brings modern concepts to human resource management. In the digital era, employee compensation and reward systems are experiencing fundamental changes. The use of technology allows for more efficient implementation of performance-based systems. Findings- The results of the literature review show that technology has a significant positive impact on the employee recruitment stage. Apart from that, the implementation of digital compensation and rewards is also an integral part of employee performance. Design/methodology/approach- By using data-based performance assessments with digital platforms, companies can collect and analyze employee performance data in more detail. This allows for more objective and accurate assessments, as well as providing opportunities for appropriate recognition of individual contributions. Practical implications- Involves improving the recruitment process through the use of digital technology and social media, adjusting the compensation system to include digital performance bonuses and application-based incentives, flexibility in providing rewards tailored to individual preferences, the use of data and analysis to measure employee performance accurately, as well as development of HR skills in integrating digital technology in human resource management. By paying attention to these practical implications, companies can improve their human resource management strategies to face the challenges and opportunities in the digital era, which can support organizational growth and success. Originality/value- This research presents an innovative view of how organizations can use digital technology and more flexible bonus systems to increase employee motivation and productivity. With a focus on the digital era, this paper provides insight into the importance of adapting to technological changes in human resource management. The value of this paper is that it provides practical guidance for companies seeking to improve their human resource management strategies to optimize employee performance and rewards in the ever-changing digital era.

Good lighting in a room is an important role that must be fulfilled to create a comfortable, functional and productive atmosphere. Inadequate lighting, such as lighting that is too dim or too bright, can cause eye fatigue, decreased productivity, and even health problems. In designing a room, lighting is also an important aspect that must be considered. Factors such as the type of activities performed in the room, the size of the room, and individual preferences can influence the selection of lamp types, light source placement, and optimal lighting settings.

This study aims to explore the process of buying and selling transactions and the implementation of istishna contracts in DR Konconvection Sragi Village, Songgon District. The method used is qualitative research with the use of various data collection techniques, such as observation, interviews, and documentation. Researchers act as the main instrument in data collection, with data analysis involving collecting, presenting, reducing, and drawing conclusions. The results showed that the implementation of the istishna contract in the DR Convection of Sragi Village, Songgon District allows flexibility and strong cooperation in buying and selling transactions through orders. The process begins with a request from the buyer, who has the freedom to choose the product and determine its specifications. The advance payment shows the seriousness of the buyer and provides start-up capital to start production. The production process focuses heavily on quality, through good communication throughout the process to ensure customer engagement. The implementation of the istishna contract in DR Konconvection of Sragi Village, Songgon District reflects effective collaboration between convection and customers in creating products that suit customer needs and preferences.

Kombucha tea is a traditional beverages product manufactured from fermented tea and sugar solutions. Using Acetobacter xylinum sa starter. Kombucha tea has a refreshing sour taste, but the distinctives aroma make kombucha tea less attractives to consumers. Red roses (Rosa damascene) are a source of anthocyanin pigments that have not been widely used.  In addition, to increase the economic value of roses.  Based on research that has been done, red roses contain antioxidants in the form of purplish red anthocyanins.  The purpose of this study was to determine the effect of the type of sugar and the concentration of rose extract on the characteristics of rose kombucha produced.  This study used Completely Randomized Design (CRD). The factors used were the concentration of rose tea (1g/250ml, 2g/250ml, 3g/250ml) and variations in the type of sugar (palm, sand, fine).  The best chemical and organoleptic analysis based on the highest antioxidant activity was the addition of palm sugar and the concentration of the addition of rose tea 1g/250ml with a total phenolic of 10.17mg GAE/L, total dissolved solids (TPT) 11.10%, acidity (pH) 3.86, antioxidant activity 48.28%, vitamin C 11.41%, 13.63% for total sugar, sour taste score 3.06, rose flavor 2.15 and 1.10 for overall preference the addition of palm sugar and the concentration of the addition of rose tea 1g/250ml. Kombucha made from rose extract can be an alternative functional food.

Purple yam (Dioscorea alata L.) is a local food with many sources of antioxidants, so it becomes a staple food for the community. The addition of purple yam flour to the production of cendol is expected to help increase the selling value of cendol and also purple yam. This research aims to produce cendol with the addition of purple yam flour which has antioxidant activity and liked by the panelists. A completely randomized factorial design was used in this study using 2 factors, namely the treatment of variations in the length of cooking time and variations in the concentration of purple yam flour added, so that 9 treatment combinations were obtained, namely the addition of 10%, 20% and 30% purple yam flour with a cooking time of 10, 15 and 20 minutes. The results showed that there was an effect of cooking time and the addition of purple yam flour concentration had an effect on the chemical properties and preferences of cendol.The best cendol formulation was the addition of 30% purple yam flour and 20 minutes of cooking time. The selected purple yam cendol has nutritional value: ash content 0.082%, antioxidant content 15.55% RSA, phenol content 8.33 mg GAE/g db body and anthocyanin content 15.86 mg/100 g db. Cendol substituted for purple yam flour can ward off free radicals because it has a purple pigment derived from anthocyanin, an antioxidant.

Online transportation has become an integral part of urban mobility, providing an efficient and convenient alternative for people. This study aims to analyze user preferences between the two main online transportation platforms, namely Gojek and Grab, in the city of Pasuruan. The TOPSIS (Technique For Order of Preference by Similarity to ideal Solution) method is used to identify user preferences in the context of the city. This research was conducted through a survey of a sample of online transportation users in the city of Pasuruan. The data collected includes factors such as price, convenience, performance and security offered by Gojek and Grab. The data is then processed and normalized to obtain the relative weight of each factor based on user preferences in the city of Pasuruan. Next, positive and negative ideal matrices are formed to compare user preferences for platforms. The results of the analysis using the TOPSIS method show a user preference for Gojek of 0,56, while Grab obtains a preference value of 0,43 in the city of Pasuruan. These findings provide insight into the most influential factors in user decision making in choosing between the two platforms in the city of Pasuruan.

Marketing activities have experienced a fairly rapid development along with development of information technology. In today's all-digital era, digital marketing formed a new strategy that is very important in the marketing of a company, especially for businesses such as online stores that allow buying and selling at once. Current company competing in developing their marketing strategies in achieving and retain customers. The virtual world is getting closer to everyday life we, making the era of digitalization we cannot avoid. The customer is currently in commit Interaction with the company is carried out by utilizing social media and applications growing rapidly. This can be caused by various factors that go wrong only environmental factor. So the author makes an activity that can help these problems by holding socialization of the Role of Digital Marketing for MSMEs in this era digitization. The method of implementing community service activities is by doing an approach in the form of socialization and useful training to add insight/education to the community so that the knowledge gained can be applied in activities MSMEs. There are three stages of implementation, namely the planning stage in the stage planning, students collect data first through surveys and interviews regarding MSMEs in Segaran Village along with the behavior of MSMEs in the Village the. Every student who takes part in the community service activity program show the attitude of responsibility as an executor, it is shown by every student on time while carrying out each task. Good communication has been shown every students during discussions and evaluations after community activities. Student always conduct an evaluation to improve an activity that has been carried out to achieve more optimal activities. In the era of digital technology has changed the human way of life communicate, act, and make decisions. Marketing activities were not separated from influence of digital technology. The term digital-based marketing has evolved from Initially marketing activities for goods and services using digital channels to broader understanding, namely the process of acquiring consumers, building preferences consumers, promote brands, maintain consumers, and increase sales.

Frozen food is food that is processed and then packaged in half-cooked packaging and when consumed must go through a re-processing process, namely by heating it in a frying pan. Frozen Food is a storage process before processing. Frozen food or processed frozen food is the result of a food preservation method which is carried out by lowering the temperature to freezing point, this aims to slow down the spoilage process and preserve the food for months depending on the type of food. Frozen food is also defined as food that is frozen with the aim of preserving the food until it is ready to be eaten. This research design uses quantitative research methods, which test certain theories by examining the relationships between variables. These variables are measured using research instruments, so that data consisting of numbers can be analyzed based on statistical procedures. This type of research uses associative research. Associative research is a temporary answer to associative problem formulations, namely those that ask about the relationship between two or more variables. In this research, we analyze the influence of price and promotion on consumer preferences at the "Nadelia Frozen" shop in Patumbak Medan. Based on data obtained in research regarding Analysis of Factors that Influence Product Purchases. The number of respondents in this study was 30 respondents, then analyzed, it was concluded as follows: Based on partial research results, the brand variable is the most dominant factor that has a positive and significant influence on purchasing frozen food products. Based on partial research results, the product variable has a positive and significant effect. on purchasing frozen food products, based on partial research results, the market competition variable has no effect on purchasing frozen food products. Based on simultaneous research results, the variables Brand, Product and Market Competition have a positive and significant effect on purchasing frozen food products. Based on the conclusions, suggestions that can be put forward in increasing purchases of frozen food products in Patumbak Medan are: Considering that brands and products have a positive and significant influence on purchases of frozen food products in Patumbak Medan, it is best to maintain and improve product quality and maintain the good name of the brand. It is hoped that the company will make strategies for building brand images, products so they can compete in the market. The results of this research can be used to develop management knowledge in the future to be better at marketing products with known brands, so they can compete in market competition.    

This study aims (1) to determine the marketing strategy used by Cafe Bree Sweetandfreeze Banjarmasin in increasing sales. (2) To find out marketing strategies that can be implemented by utilizing SWOT analysis to improve marketing performance at Cafe Bree Sweetandfreezee in Banjarmasin. The method in this study uses a qualitative descriptive method. The informants in the study were the Owners of Cafe Bree Sweetandfreeze Banjarmasin. Data collection techniques used in this study are observation techniques, interviews and documentation studies. The results of the study show that Cafe Bree Sweetandfreeze Banjarmasin uses various marketing strategies, such as advertising promotions, collaboration with influencers, new product development and creating Instagramable photo areas. The SWOT analysis shows strengths in product quality, cafe design and strategic location, while weaknesses relate to understanding customer preferences and digital marketing. The cafe has opportunities in forging local partnerships and leveraging social media, but faces threats from intense competition and changing consumer trends. In conclusion, Cafe Bree Sweetandfreezee Banjarmasin can capitalize on strengths, overcome weaknesses and seize opportunities to strengthen their brand and increase their market share.

The aim of the study was to analyse the effect of advertising effectiveness, brand preference, and beauty on purchasing decisions for Scarlett Whitening products in Generation Z in Tuban Regency. This type of quantitative research. This study uses primary data and secondary data. The non-probability sampling technique used a purposive sampling technique, using the slovin formula to calculate the sample so that 100 respondents were determined. The results of the research on the t test and F test show that advertising effectiveness, brand preferences, and beauty influencers influence the decision to purchase Scarlett Whitening products in generation z in Tuban Regency. R Square results of 42.3% and 57.7% are influenced by other variables.    

Kue keranjang or commonly called Nian Gao is a seasonal cake during Chinese New Year celebrations. Kue Keranjang is a typical Chinese New Year food, its color is brown,  made from glutinous rice flour, water and sugar, and has a chewy and sticky texture. This study aims to determine the organoleptic properties of kue keranjang with the addition of beetroot puree and various raisin fillings including color, flavor, texture, taste, overall product preference level, chemical properties, and production raw material costs so that it can be an alternative business object.This research is a descriptive research. The amount of addition of beetroot puree is 100 grams, and 25 grams of raisins which are formed into 2 layers. Layer 1 added beetroot puree and Layer 2 added raisin filling variations. The data collection method used the observation method through organoleptic tests with a total of 30 panelists and chemical properties tests included protein, carbohydrates, fat, ash, fiber, anthocyanins and antioxidants. Organoleptic test data which includes color, flavor, taste, texture, overall preference level of the product were analyzed using quantitative descriptive with percentage.The results of research on kue keranjang with the addition of beetroot puree and various raisin fillings showed 1) Organoleptic properties of dark red color, it has distinctive flavor of kue keranjang, raisin flavor and no beetroot flavor, sweet, savory taste, raisin taste, and no beetroot taste. The texture is chewy, not mushy, and has a raisin taste and level of preference with liking criteria, 2) Chemical properties per 100 gr show carbohydrates 48.05%, protein 11.60%, fat 9.86%, moisture content 29.10%, ash 1.38%, fiber 1.40%, anthocyanins 21.88 mg, and antioxidants 86.50 mg, 3) The cost of raw materials is known to be IDR 26,900/100 gr.

This study aimed to confirm Gen Z work values in Central Kalimantan by adapting the instruments and indicators developed by Lyons et al. ( 2010 ), which consist of intrinsic, extrinsic, altruistic, status, and social values. This research is explanatory and descriptive. The research instrument was an online questionnaire. The research respondent were final-year students, with a total of 99 respondents. Data analysis of this study was done by descriptive analysis and independent sample t-test using SPSS 25 software. The result showed that the highest average work values were status-related work values, altruistic work values, and intrinsic work values.

Wedang uwuh spiced nastar made from mocaf is a dry cake made from mocaf flour, eggs, powdered sugar, butter, cornstarch, and wedang uwuh spice powder. This experiment aims to determine, 1) the hedonic quality of wedang uwuh spiced nastar made from mocaf; 2) knowing the nutritional value, include color, shape, aroma, taste, texture, and overall level of preference; 3) the selling price of the wedang uwuh spiced nastar made from mocaf. This experiment was carried out 4 times to find out the best formula for the wedang uwuh spiced nastar based on mocaf according to the criteria. Based on the experimental results of the wedang uwuh spiced nastar are 1) the product of the wedang uwuh spiced nastar had the criteria, namely: light brown in color, yellowish top, hemispherical in shape, smells of spices, has a sweet taste, tastes of spices, has a fine crumb texture; 2) the nutritional content of wedang uwuh spiced nastar made from mocaf per 100 grams were carbohydrates 61.18%, protein 9.16%, fat 5.62%, water content 21.05%, calories 314.5 kcal, antioxidants 96 .81 mg, and a shelf life of 28.5 days band on microbial growth method at a certain time using a temperature of 28oC; 3) the selling price of wedang uwuh spiced nastar made from mocaf is was IDR 24,437 / 250 grams.

In this article, we are introducing a new community engagement initiative that aims to train vocational school teachers in creating impactful learning podcasts. The goal of this training is to equip educators with the necessary skills to develop dynamic audio content that combines visual and textual elements, resulting in interactive learning experiences. Throughout the program, participants will explore scriptwriting, recording techniques, and post-production editing, all while learning how to effectively integrate multimedia components to enhance student engagement and comprehension. By offering practical exercises and expert feedback, this initiative empowers educators to adapt their teaching methods to the digital age, ultimately enhancing the quality of vocational education. This training bridges the gap between traditional teaching methods and modern learning preferences, and promotes an enriched educational environment while nurturing the growth of educators as innovative pedagogical influencers.