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Velva, a kind of frozen dessert, made from fruit that contains nutrients and help the body's metabolic processes as a source of energy. Red dragon fruit (Hylocereus polyrhizus) is used in the production of velva in order to get a good color and Moringa to increase antioxidant activity.  The purpose of this study was to determine the appropriate substitution ratio between velva, dragon fruit, moringa leaf extract, and stabilizer to produce dragon fruit velva with good characteristics, namely high antioxidant and preferred by consumers.  This study used a factorial completely randomized design (CRD).  The factors used were the concentration of Moringa leaves (8, 10, 12 g) and the concentration of the type of stabilizer (CMC 1,26%, cornstarch 1,26%, carrageenan 1,26%).  The best chemical analysis was treatment concentration of carrageenan stabilizer 1,26% with the addition of 8 g Moringa leaf extract with antioxidant activity 16,85%, crude fiber 0.63%, vitamin C 4,33%, reducing sugar 11,83%, total phenolic 13,93mg.GAE/ml and pH 3,5.  Physical analysis with melting power 47.00 minutes/hour, overrun 13,00%, TPT 4˚Brix and TAT 1.14%.  The results of the red dragon fruit velva sensory test with various types of stabilizers and the addition of Moringa leaves, as well as the combination of treatments between the two had no significant effect on color, texture, taste, aroma and overall preference.  The best organoleptic analysis was the P3K1 treatment (concentration of carrageenan stabilizer 1,26% with the addition of 8 g Moringa leaf extract) with a color value of 3.06, taste 2.57, aroma 2.78, texture 3.50 and overall preference 3,42.

This study aims to analyze the implementation of e-commerce tax in Indonesia from the perspectives of law and enforcement effectiveness. Using a normative juridical approach, this research examines the legal norms outlined in legislation, including Law No. 11 of 2008 on Electronic Information and Transactions (as amended), Law No. 7 of 2014 on Trade, and Minister of Finance Regulation No. 210/PMK.010/2018. The findings indicate that e-commerce requires specific regulations due to its unique characteristics compared to conventional trade. These regulations aim to protect consumers and ensure tax compliance. However, challenges in implementing these regulations persist, particularly in supervision and law enforcement. Furthermore, the taxation aspect of e-commerce faces difficulties in reaching international businesses and avoiding tax evasion. Therefore, ongoing efforts from the government are necessary to strengthen regulations and law enforcement in addressing the dynamics of e-commerce development in Indonesia, to achieve legal certainty and optimal tax contributions from this sector.

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.

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

This study aims to determine the direct and indirect effect of trust, service quality, price on customer loyalty through customer satisfaction at JNE  Tanjung Pinang Branch. This type of research uses quantitative research methods with primary and secondary data sources. This research was conducted at JNE Tanjung Pinang Branch, Tanjung Pinang, Riau Islands. This research started from March 2023 to August 2023. Based on the results of JNE transaction data for Tanjungpinang City, the population taken is consumers from the corporate and social commerce types who trust the delivery of goods/files from companies or agencies with JNE. The population is 146 from both corporate and social commerce types who have collaborated with JNE Tanjung Pinang. In this study, data collection was carried out using the census method in which the entire population was taken as a sample. By using the census method, this study aims to obtain accurate and representative data from the entire existing population. This step will make it easier for researchers to analyze and describe the characteristics and events that occur in the population, Based on the provisions, the number of samples that meet the criteria from JNE users in the corporate and social community categories is 118 respondents. This research uses Smart-Pls as a data processing tool. The results of the study show that all variables have a direct and indirect effect on variables Z and Y.    

This research aims to analyze the significance of the influence of taste, price and promotion on purchasing decisions at Burjo Bro, Surakarta city. The types of data used are quantitative data and qualitative data. The data source in this research is primary data using a questionnaire distributed to respondents. The population in this research are all Burjo Bro consumers in Surakarta. The sampling method is purposive sampling or sampling with certain characteristics with a sample size of 100 people. The data analysis methods used are descriptive analysis, multiple linear regression analysis, t test, F test, and coefficient of determination test (R2). The results of this research using multiple linear regression analysis show that taste, price and promotion have a significant influence on purchasing decisions at Burjo Bro. The results of the F test calculation have an F count of 77.921 with a p-value of 0.000 < 0.05, so Ho is rejected and Ha is accepted, meaning the model is correct. The coefficient of determination (R2) for this model is 0.700, meaning that the contribution of the independent influence (taste), X2 (price) and X3 (promotion) to Y (purchasing decision) is 42.2%.

Fluctuations in the number of hotel guests which tend to decrease encourage managers to further improve management performance so that things that influence the decline can be identified and then implemented as appropriate strategies to overcome them. Consumers or guests in this case are a heterogeneous community who come from various backgrounds, characteristics, habits, regions, cultures and economic levels. Based on several theories, previous research and the phenomenon of this problem, research was conducted to analyze the influence of service quality on consumers' decisions to stay at the Surabaya Youth Hostel. In research that wants to see the influence of tangible, reliability, responsiveness, assurance, empathy on the decision to stay at the Surabaya Youth Hostel. By using tabulated data from the results of a population survey with a sample of 40 respondents, visitors staying at the Surabaya Youth Hostel were analyzed. using multiple linear regression analysis tools, it can be seen. The R value of 0.951 means that the relationship between the independent variables tangible, reliability, responsiveness, assurance, empathy on consumer decisions to stay overnight is close and strong. This is indicated by an R value above 50%, namely 95.1%. The simultaneous determination value (R square) is 0.904, meaning that variations in tangible, reliability, responsiveness, assurance, empathy regarding consumer decisions to stay overnight change by 90.4% while the remaining 9.6% is influenced by other variables not studied. In this research, it can be seen that the variables tangible, reliability, responsiveness, assurance, empathy influence simultaneously (simultaneously) on the decision to stay by producing an Fcount value of 64,219 and a Ftable of 2.4 with a df in the numerator of 5 and the denominator of 34. By using the test t can be seen that all independent variables, including tangible, reliability, responsiveness, assurance, empathy, have a partial influence on the decision to stay, where reliability with a calculated t coefficient value of 4,877 is the variable that has the most influence on the decision to stay.

Innovation in fish processing, such as Roullade Fish, offers an effective way to increase consumption. Roullade is a dish made by rolling or wrapping minced meat with a filling. Roullade Fish utilizes patin fish due to its thick flesh, minimal bones, and rich nutritional content, including essential amino acids and omega-3 fatty acids. The addition of tempe gembus enhances the texture and nutritional value of the roullade by providing fiber and glutamic acid. Tempe gembus also imparts a distinctive umami flavor. To enrich the nutrition and appearance, the roullade is coated with a pure of daun semanggi, adding natural aroma and color. This combination is expected to yield a high-quality product with a taste preferred by consumers.This study aims to determine the characteristics of making a roulade using striped catfish, tempe gembus, and layered clover leaves in terms of organoleptic properties, nutritional content, and panelist preference. The research method used is experimental, as it aims to identify the effects of using striped catfish, tempe gembus, and clover leaves on the influenced variables.Based on the research results on the preparation of Roullade with patin fish, tempe gembus, and daun semanggi layer, the formulation with 70% patin fish, 30% tempe gembus, and 10% daun semanggi achieved the highest scores in color, shape, texture, aroma, and taste. Its nutritional content includes 16.86% protein, 5.10% fat, 38.90% carbohydrates, 3.60% fiber, and 30.60% water. This formulation provides optimal organoleptic quality and balanced nutritional content.    

Madumongso in this research is a processed product made from purple sweet potato tape, black sticky rice tape, and white sticky rice tape which is processed by mixing supporting ingredients such as sugar, coconut milk and pandan using low heat. Round shape wrapped in plastic and crepe paper. Optimal organoleptic characteristics can increase consumer acceptance and the combination of these ingredients can increase the nutritional content of the product. The aim of this product is 1) to determine the organoleptic properties which include shape, color, taste, texture, 2) to determine the nutritional content of madumongso purple sweet potato tape with the difference in proportions of black sticky rice tape and white sticky rice tape. This type of research is experimental. The data collection technique used was observation through 5 training panelists and 25 semi-practice panelists who were assisted with assessment observation sheets 1-5. The independent variables in this research are purple sweet potato tape, black sticky rice tape and white sticky rice tape, the dependent variables in this research are shape, color, taste and texture, and the control variables in this research are the type of equipment, raw materials and manufacturing techniques. Data analysis in this study used one-way ANOVA. The results of this research show 1) there is no influence on color and texture, 2) there is an influence on shape, taste and level of liking for the purple sweet potato madumongso tape product.

This research was carried out to find out more about the influence of product quality and price on the purchasing decisions of Shopee platform users in South Surabaya, which is in accordance with the main problem raised, namely related to the influence of product quality and price on the purchasing decisions of consumers using Shopee. The background for conducting this research is that in today's era, of course, quite a few consumers prefer to shop online to make their time and energy more efficient. Also, prices on online e-commerce sites are usually relatively cheaper than shopping directly at physical stores. However, quite a few consumers are still hesitant to shop online because they are worried that the product quality will not meet expectations. The aim of this research is to find out whether there is an influence of product quality and price on purchasing decisions by consumers using Shopee in South Surabaya. Using quantitative research methods which aim to measure the influence between the variables to be studied. Meanwhile, to support this research, samples will be obtained through distributing questionnaires using a measurement scale, namely the Likert scale. The sample collection technique used is a non-probability sampling technique which is purposive sampling, namely a method of taking samples with certain characteristics that have been determined by the researcher. This means that not everyone can be used as a sample by researchers, only those who fit the criteria. The number of the population studied is not yet known, so researchers use the Lemeshow formula to determine the limit for the number of samples to be studied. This research concludes that online shop sellers on the Shopee platform can consider product quality and price, which are related to consumer decisions when making purchases on Shopee.    

The aim of this research is to analyze the effect of sales tax on luxury goods (PPnBM) on consumers purchasing power to buy motorized vehicles. The research method used is a literature study by reviewing literature related to the concept of tax, PPnBM, consumer purchasing power, and the characteristics of motorized vehicles. The research results show that PPnBM has a negative effect on consumer purchasing power because it increases the costs that must be borne when purchasing motorized vehicles. Factors such as income and price influence consumer purchasing power. PPnBM is imposed on certain vehicles according to their categorization and rates, and the calculation uses the tax base. This research concludes that the imposition of PPnBM has an impact on reducing consumers ability to purchase motorized vehicles because it reduces purchasing power. Therefore, it is necessary to evaluate the imposition of PPnBM on consumers.

This study examines the impact of audit lag, audit quality, prior audit opinion, opinion shopping, and audit client tenure on the going concern audit opinion of Consumer & Cyclical sector companies listed on the Indonesia Stock Exchange (IDX) during 2021–2023. A going concern audit opinion reflects the auditor's concerns about a company's ability to sustain operations in the future. The population consists of 163 companies, with 103 selected through purposive sampling, resulting in 309 data points over three years. This quantitative research relies on secondary data from independent audit reports available on the IDX. Logistic regression analysis, performed using SPSS 23.0, reveals that audit quality significantly and negatively influences the likelihood of a going concern audit opinion and prior audit opinions have a significant positive impact. Conversely, audit lag, opinion shopping, and audit client tenure do not significantly affect going concern audit opinions. These findings provide insights for auditors, regulators, and stakeholders regarding factors that influence auditors’ assessments of a company’s financial stability in the Consumer & Cyclical sector.

This study aims to find out the influence of the implications of E-Commerce and Fintech on changes in consumption patterns of generation z. In this study, a quantitative approach was used with the data collection used to distribute questionnaires to users of the Shopee and BRImo applications in Bojonegoro Regency with techniques Purposive sampling, a sample that is taken based on certain criteria or characteristics chosen by the researcher. The results of the study show that E-commerce has an effect on changes in the consumption pattern of generation z in Bojonegoro Regency. Meanwhile, Fintech has no effect on changes in the consumption pattern of generation z in Bojonegoro Regency.

This research aims to determine and analyze the influence of social media marketing and characteristics of buyers on purchasing decisions for Sony Mirrorless Cameras in Bogor City through purchase interest as an intervening variable. This research method is quantitative research with a sample size of 319 people. The research results show that Social Media Marketing has a Charachter of Buyingitive and significant effect on Purchase Decisions, mediated by Purchase Interest. Characteristics of Buyer has a Charachter of Buyingitive and significant effect on Purchase Decisions mediated by Purchase Interest. Improving Purchasing Decisions emphasizes building trust between producers and consumers. The existence of mutual trust between producers and consumers will create good conditions for the exchange of information and advice without fear. In other words, trust is a central issue in human civilization. The influence of trust is so central because this character also occupies important purchasing decisions.    

This research aims to find out the preparations for working on Sukapura Handwritten Batik, knowing the marketing process of Sukapura batik products to consumers. The process of making Sukapura batik. The instruments used by researchers in research to collect data are observation, interviews and documentation studies. Data is analyzed through data reduction, data display, conclusions and verification. The findings from this research are that Sukapura written batik has its own uniqueness and characteristics that have been passed down from generation to generation, inherited from previous ancestors. Sukapura batik motifs can be modified and updated according to orders desired by the target market customers.

This research aims to analyze the queuing system model for consumer service at Mie Gacoan Pancing Branch, Medan City. With the increasing popularity of Mie Gacoan, there has been a significant increase in the number of customers, resulting in long queues and long waiting times. This research uses observation and interview methods to collect data regarding the number of customers, arrival time, service time, and number of available waiters. The data is then analyzed using the M/M/1 and M/M/c queuing models to determine queue characteristics such as average queue length, average waiting time in the queue, and waiter utility. The analysis results show that the M/M/c queuing model is more effective in reducing waiting time and queue length compared to the M/M/1 model. By increasing the number of waiters, service efficiency can be increased, thereby increasing customer satisfaction. This research provides strategic recommendations for the management of Mie Gacoan Pancing Branch in optimizing the queuing system to provide better service to consumers.

This study aims to analyze the influence of impulsive buying and product quality on consumer satisfaction of generation Z on the Shopee platform in Jambi City. This study is motivated by the phenomenon of Shopee e-commerce which is a favorite in Indonesia, especially among generation Z who have consumptive characteristics and like unique shopping experiences. Data were collected from 96 generation Z respondents using a questionnaire. The results showed that the average respondent's assessment of impulsive buying was 347.87, and for product quality was 376.25. Multiple linear regression tests showed that there was a significant influence between impulsive buying and product quality on consumer satisfaction with an R square value of 0.522, which means that 52.2% of the variation in consumer satisfaction is explained by these two variables. This study is expected to contribute to the development of more effective marketing strategies for e-commerce business actors, especially those targeting the generation Z segment, by understanding the factors that influence impulsive buying decisions and consumer satisfaction levels.

Marketing strategies are crucial for effectively and efficiently marketing products, especially for egg-laying duck breeders in Sebalik Village, located in one of the water areas in South Sumatra. A SWOT analysis is used to examine both external and internal factors in Sebalik Village, including strengths, weaknesses, opportunities, and threats. This research employs descriptive qualitative methods. According to the SWOT analysis, the duck egg marketing business is positioned in quadrant IV, indicating that a turnaround strategy focused on WO (weakness-opportunity) is the most appropriate. The WO strategy highlights the importance of surviving by addressing existing weaknesses and capitalizing on as many opportunities as possible. Steps that can be taken in this strategy include: 1) Increasing the Knowledge and Capabilities of Business Actors, namely providing training and education to business actors to increase their capacity in running a business. 2) Product and brand innovation, namely developing innovations in products, brands and packaging that reflect the characteristics of the product to make it more attractive in the market. 3) Use of social media and influencers such as using social media and influencers as a promotional tool to expand consumer reach. And 4) Selecting a strategic distribution location, namely determining distribution channels that are close to consumers to facilitate access and increase sales.    

The purpose of writing this review article is to determine the formulation analysis and evaluation of the use of various additional ingredients in effervescent tablets. The method used is a literature review originating from journals and other research results from various references regarding the formulation and evaluation of additional ingredients in various types of effervescent tablets. This aims to provide a summary of relevant publications and increase current understanding. Formulation and evaluation of additional ingredients in effervescents are important aspects that need to be considered in product development. Decisions regarding the use of additives should be based on the desired purpose, desired physical characteristics, stability, and consumer acceptability. With a good understanding of the formulation and evaluation, high quality effervescent tablets can be produced. The use of a variety of additional ingredients can provide different taste and texture characteristics to effervescent, which can affect consumer acceptability.

The purpose of writing this article is to understand the philosophy of quality and quality of education. Library research is research carried out by reviewing various journals and related reference books. The results of his research show that Quality is a philosophy and methodology that helps institutions to plan changes and set agendas in the face of excessive external pressures. the philosophy of quality has changed and no longer refers to the classical view. This change can be seen from the quality orientation which refers to consumer needs and criteria. The quality philosophy generally adopted today is that product quality is not only determined by the producer but is determined by the consumer (customer). Education quality is the ability of educational institutions and systems to empower educational resources to improve quality in accordance with educational expectations or goals through an effective educational process. The scope of educational quality cannot be separated from three models, namely: input, process and output. In efforts to improve quality using this model, there are several criteria and characteristics that must be met in each scope. Above the national education standards, there are eight (8) things that must be considered to create quality education, namely Content Standards, Process Standards, Educator and Education Personnel Standards, Facilities and Infrastructure Standards, Management Standards, Financing Standards and Educational Assessment Standards.