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Maskapai Lion Air is a private company engaged in aviation services that have been long enough in the territory of Indonesia. . Lion Air itself is famous for airlines that offer flights with low fares or Low Cost Carier (LCC) at prices that are somewhat cheaper than prices offered by other airlines considered an effort to discipline the public in traveling effectively and efficiently. Brand image is a very important thing that must be considered by companies as market participants, because through a good Brand Image will be able to cause emotional values in consumers. This study used quantitative methods using purposive sampling. The sample used in this study was 100 respondents. The results of the distribution of questionnaires to 100 respondents of Lion Air airline passengers at Bandar Uadar Internasional Yogyakarta and measured using Roscoe theory. Data collection of the number of samples using surveys and instruments in the form of questionnaires. Test T and coefficient of determination with Low Cost Carrier &; Brand Image as the independent variable and Purchase Decision as the bound variable processed using SPSS. The results showed that the value of t calculated t table with a value of 5.326 1.661 with a significance level of 0.05, so it can be concluded that Ho is accepted and Ha is rejected which means there is an influence of Loc Cost Carrier &; Brand Image on Purchasing Decisions simultaneously. based on the coefficient of determination R2, it can be concluded that the contribution of the magnitude of the influence of all variables (Low Cost Carrier &; Brand Image) on the dependent variable (Purchase Decision) is 53.3%, while the remaining 46.7% is influenced by other variables that are not studied. Based on the conclusions obtained in this study, there are several suggestions that can be given regarding Low Cost Carrier &; Brand Image on passenger decisions in purchasing Lion Air flight tickets at Yogyakarta International Airport, for companies it is expected to be able to maintain and improve the image of the company. By continuing to provide and improve quality in serving passenger needs. The company is also expected to understand the characteristics of its consumers about what is needed and wanted, thus the company will be easier in attracting consumers in making purchases both old consumers and to attract new consumers.

MSMEs or Micro, Small and Medium Enterprises are one of the factors for the Indonesian economy to survive and develop until now. By increasing the use and shopping of domestic products, it can help increase the growth of MSMEs, as well as the welfare of the community. In building MSMEs, branding needs to be done to build and elevate the identity of a brand, including trade names, logos, characters, and consumer responses. In branding a product can be seen directly by consumers, namely through logos and packaging that has special characteristics, so that consumers can recognize these products. Packaging becomes a direct view by consumers to the product, so that attractive packaging can attract attention. On the packaging can be listed such as trade names, logos, nutritional values, and various important information in the product so that it can build trust.  

MSMEs in Surabaya reached around 60 thousand in 2022. Meanwhile, the number of MSMEs in the culinary or agribusiness sector is around 25 thousand. According to this large number, MSMEs owners are required to have their own advantages characteristics. The strategy that can be applied to increase the competitiveness of an MSME is through branding. The implementation of this community service aims to develop and improve the competitiveness of MSMEs through branding mentoring. This research uses survey, socialization, analysis, and branding methods. The result of this community service are that MSMEs are helped by the implementation of branding, such as logos, product photos, and taglines. So that these MSMEs are more easily recognized and attract consumers and can increase competitiveness and sales.

Micro, Small and Medium Enterprises have a significant role for the welfare of society. The purpose of this activity is to improve aspects of marketing management that have an impact on increasing sales. The long-term goal of this research is to build a management model that can be practically applied by MSMEs to support productivity and business development. In general, MSMEs business management (marketing, production, HR and finance) can be implemented by providing training to MSMEs actors. In its journey, MSMEs need to be monitored intensively, to always monitor the management they are doing. SWOT analysis is the right option to help MSMEs determine marketing strategies and project changes in the business environment. SWOT analysis can evaluate Strengths, Weaknesses which include internal factors in MSMEs, Opportunities and Threats which include external factors or competitors. Based on the SWOT analysis conducted, a strategy was obtained to provide training in all aspects, given the lack of knowledge possessed by SMEs. From this study, 4 marketing strategies were obtained for MSMEs to increase competitiveness, namely the S-O Strategy for MSMEs to innovate products to strengthen competitiveness, establish product characteristics, and aggressively carry out promotions and sales by utilizing technological developments with online sales. In the W-O strategy, MSMEs are required to always pay attention to market and consumer desires, determine market targets, and improve the quality of human resources. S-T strategy, MSMEs should make a prominent feature of the product and innovate in product promotion. In the W-T strategy, MSMEs players need to determine their target market, where and who is the target for their sales and pay attention to the wishes of the market and consumers to adapt their products.

In this era of globalization, marketing is more of an information warfare between different parties with the aim of making sales. The marketing environment is rapidly changing, and with these changes, the need for information, latest products, shifts in buyer attitudes and behaviors towards decision-making and product acquisition, as well as the ability to identify opportunities in appropriate marketing, becomes essential. This paper is a literature review using a qualitative descriptive approach, aiming to describe product mix strategies. The methodology employed for data collection is documentation, along with various articles and books, followed by content analysis. The findings of this paper reveal that studying consumers can provide insights for the development of new products, product uniqueness, pricing, distribution channels, advertising messages, and other new marketing elements. A focal point for understanding behavior is the stimulus-response model. Buyer characteristics and decision-making processes lead to specific buyer decisions. The marketing task involves comprehending what occurs in the buyer’s consciousness from external stimuli to the emergence of the buyer's purchasing decision.

Pharmacy is a health service facility that aims to help improve health for the community (public health), as well as a place for practicing pharmacists in carrying out pharmaceutical work spread across various regions. Choosing a business location is the main thing to consider in build a business, including pharmacy. A strategic business location is related to transportation efficiency, material properties, product characteristics, and ease of reaching consumers. The purpose of this study is to determine the effect of choosing the pharmacy location on medicine purchasing decisions in Indonesia. The method that used in this study is literature review with 6 research journals that collected and processed pre-existing data using search engines such as Google Scholar and journal databases such as Researchgate and published in 2018-2023. The result shows that pharmacy location is not always a factor in a person's decision to buy medicine, there are other factors such as price, quality of pharmacy service, and etc.

The technology-based rapid changes that are often referred to as the Industrial Revolution 4.0 have had a major impact on various aspects of people's lives both from Indonesia and the international scene, one of which is the lifestyle of people's consumption. The ease of access to information and the increasing popularity of e-commerce make it easy for people to be tempted to buy things they don't really need. Moreover, it is marked by the presence of social media and digital advertising which reinforces people's lifestyles to become increasingly consumptive with the desired standard of living and forces consumers to buy products that meet these standards. Therefore, it is important for people to understand and be aware of managing their needs within financial limits and use technology wisely to improve their quality of life, thereby avoiding or minimizing a consumptive lifestyle. Researchers will explore this major phenomenon using a descriptive-based qualitative approach. In addition, it is concerned with the theory of Herbert Mead, namely Symbolic Interactionism as a reference for the impact and characteristics that have arisen as a result of the Industrial Revolution 4.0.

Micro, small and medium enterprises (MSMEs) play a vital role in economic development and growth, especially in Indonesia. It is widely recognized that MSMEs are very important be-cause of their main characteristics that distinguish them from large enterprises, especially because MSMEs are labour-intensive enterprises, exist in all locations, especially in rural areas, are more dependent on local raw materials, and are the main providers of goods and services. Along with the development of the mindset of the community, the majority of MSME actors have also changed their mindset in determining the marketing strategy used, from product orientation, consumer orientation, value orientation, technology orientation and to build the super smart society. Business digitalization also evolve the marketing mix from 4P (product, place, price and promotion) to 4C (co-creation, currency, communal activation, and conversation). However, there are barriers in the face of digitalization economy, including technology adoption and cyber-crime.

Snack bars are known to meet consumers' needs for nutrition, taste and practicality. There needs to be additional raw materials that are high in nutrients so that the products produced are beneficial to the body and also provide health effects. One plant that is high in nutrients and also provides benefits for the body is the Moringa plant. Moringa is known to contain more than 90 types of nutrients, namely in the form of essential vitamins, minerals, amino acids, anti-aging and anti-inflammatory. Our body needs antioxidants that can help protect the body from free radical attacks, considering that very many free radicals come from outside the body, namely in the form of foods that contain preservatives, dyes, fats, pesticides, pollution, dust and ultraviolet radicals. The process of making snack bars, roasting temperature and the proportion of flour are among those that can affect the characteristics and maturity levels of the resulting product. This study was conducted to determine the effect of temperature and flour formulations on sensory, texture profiles and antioxidants. The study used RALf (complete random design of factorial) 2 factors. From the results of this study obtained the results of roasting temperature affecting the profile value of the texture parameters hardness / hardness, gummieness / stickiness, chewieness / chewing power but has no effect on the results of antioxidant activity and hedonic sensory. The formulation of cornstarch and moringa flour on the results of the texture profile affects the parameters of resielience / snack bars. Formulation of corn flour snack bars and Moringa flour has a real effect on the antioxidant activity value of corn flour snack bars and moringa flour. Where the addition of moringa as much as 10% with a temperature of 120oC has a value of %ibhibisi as much as 87.66 and flour formulations also have a real effect on all hedonic sensory parameters, namely aroma, color,  taste and overall.

Along with human activities that continue to exist, it can be ascertained that the volume of waste will always increase along with the increasing consumerism of society every year. The impact is not only on the environment but also on human health. Therefore, a breakthrough in waste management is needed through the development of organic waste management in Kupang City into high economic value waste. The method used is a quantitative approach, namely to find out the stages of waste management in Kupang City and also the organic waste development model that needs to be done. Furthermore, a descriptive analysis was carried out on the opportunities for the use of organic waste in Kupang City, preceded by projecting the population of Kupang City. Afterwards, measurements of the composition and characteristics of household waste were carried out to determine the size of each component of the waste management system in Kupang City, which needed to be fixed from the source of waste. That was by sorting household organic and inorganic waste before being disposed of in a temporary dump according to the Government Regulation No. 81, year 2021, chapter 17, paragraph 1. However, the community does not comply with the existing regulations in reality. Therefore, it needs to be socialized to the waste-producing community. The stages of waste management in Kupang City are started by collecting waste from households, then the waste is transported using garbage carts or garbage motorcycles to temporary shelters at each point, and finally transported by garbage trucks to final disposal in Alak Village, Kupang City. The conversion of organic waste into high-value waste is accomplished by utilizing 67.5% of organic waste as biogas and compost.     

In the process of distributing electricity from the generator to the consumer, it goes through many processes and passes through several parts. Starting from the electric power distribution system, one of which is the distribution system. Considering that the scope of this distribution network is directly related and is located in an inhabited area, in addition to meeting technical quality requirements, it must also meet the requirements for being safe for users and familiar with the environment. In this distribution system there is a very important equipment in distributing electric power, namely the distribution substation. Because of the important role of the distribution substation, it must be protected from disturbances that may occur. One of them is the load imbalance between phases. In practice and in reality, in various locations of electric power distribution, a completely balanced load condition is obtained, mainly because of the large number of single-phase load groups that are serviced by a low-voltage three-phase distribution system. This is because the characteristics and types of electrical power user equipment vary with different consumer conditions and activities. To obtain load balance, load balancing is carried out between phases for load distribution so that load adjustments occur at distribution substations.

Rice is the most important staple food for humans to have energy to carry out activities. The purpose of this study is to provide information to the public in the form of a reference for selecting rice based on consumer interest, so that it can be used as a decision making in buying rice. The Mamdani method is a method that is able to solve problems in the case of rice selection based on consumer references. The work process of the Sugeno method consists of four parts, namely fuzification, inference engine, implication function amplification and the last one is defuzzification. The final result, the Mamdani method has the characteristics of using the AND operator and using the min-max value. This research is in the form of a decision-making system in rice selection based on references from consumers by looking at four aspects of criteria such as price, quality, taste, and shape variables, these four aspects can be used as a reference in rice selection. Sugeno fuzzy logic to get the final value.The Mamdani method is a very effective method in selecting rice according to the needs and interests of consumers so that potential consumers can easily choose rice according to their interests and desired criteria.

  Packaging is one part of the product as a whole. Packaging must be able to attract the attention of consumers. Getting the attention of consumers is very important, because if a product does not get the attention of consumers (consumer attention), then consumers will not have a picture of the product (Hine, 1995). Packaging can give an initial picture of a product, both in terms of quality and value offered. “Jenang Kudus” is a type of traditional food originating from the city of Kudus. At first it was produced in a home industry since about a century ago. Initiated by mothers as a supporter of family income, and marketed directly to local consumers in traditional markets. Because the development of this business in the future is considered quite prospective for the Kudus community, the Kudus Regency Government makes the Jenang Kudus product as the mainstay product of the Kudus Regency. Based on some of the explanations above, there are several weaknesses in the packaging design of CV jenang products. Sinar Aisyah Kudus which can cause delays in the marketing process of its products due to unattractive packaging designs. This causes a desire to increase the competitiveness of jenang sales with other companies through attractive and varied packaging designs. Due to some of these things, raises the desire of CV. Hj Siti Aisyah to redesign the product packaging according to the type of jenang product, type of taste, quantity of contents, without leaving the characteristics of the previous design.

After doing research on Singkong Keju D-9 Salatiga, it can be seen that Singkong Keju D-9 Ready to Fried has limitations in its packaging, which is not yet in accordance with the regulatory standards of the State Ministry of Cooperatives and SMEs RI. In addition, it also has a packaging design that is not much different from competing products. Therefore, it is necessary to design a packaging design that is in accordance with the regulatory standards of the Ministry of Cooperatives and SMEs of the Republic of Indonesia and also innovation in packaging design that is able to provide characteristics as a souvenir product typical of the City of Salatiga so that it has an exclusive image on the product and continues to be able to compete against its competitors.The purpose of this study is to describe the effect of packaging design on consumer confidence in buying products based on packaging design and measure the accuracy of the theme of the illustration image on the packaging design of Singkong KejuD-9 as souvenirs typical of the city of Salatiga.The method used is the Research and Development method, starting with (1) potential and problems, (2) data collection, (3) packaging design, (4) packaging design validation, (5) packaging design revision, (6 ) product trials, (7) implementation.The results showed that the packaging design had met the requirements and met the requirements for use, judging from the results of the validation it had Cronbach's Alpha Reliability >=0.6 that the questionnaire used was very reliable.

Indonesia is an agricultural country that has great potential for the development of tropical fruits, horticultural crops and vegetables. Vegetables are important foods that are needed by the body because they contain nutrients needed by the body. However, some sweet potatoes that contain nutrients have not been adequately studied and utilized, including sweet potato (Ipomoea batatas L) from the Convulvulaceae family (Suparman, 2007). Sweet potato plants (Ipomoea batatas L) from 1968 until now have been widely produced, even Indonesia was the fourth largest country that produced sweet potato plants.The objectives of this study were: 1) Knowing the process of making purple sweet potato Gel candy; 2) Knowing consumer acceptance of purple sweet potato Gel candy products; 3) Knowing the nutritional content of purple sweet potato Gel candy. The methods used in this research include literary, documentation, experimental, organoleptic, hedonic and nutritional content methods. The resulting data is then processed and evaluated and then presented in tables and diagrams with in-depth explanations.The results showed that the best formula composition is found in code 472 The characteristics of the purple sweet potato gel candy produced are sweet and sour taste, candy aroma, solid chewy texture, light purple color. The panelists' acceptance of the making of purple sweet potato gel candy through the hedonic test results showed that the most favored by the Panelists were the product code 472 with a composition of 60 grams of sweet potato, 75 grams of gelatin, 75 grams of sugar, 1 gram of himalaya salt.

Tempe merupakan salah satu produk fermentasi kedelai tradisional yang cukup terkenal, dengan menggunakan jamur Rhizopus oligosporus. Tempe mempunyai berbagai macam manfaat bagi kesehatan tubuh. Demikian juga dengan bekatul beras merah yang memiliki berbagai nutrisi yaitu kandungan antioksidan dan serat yang tinggi, mengandung banyak mineral. Di kalangan masyarakat, bekatul beras merah belum banyak dimanfaatkan terutama sebagai produk olahan yang memiliki nilai fungsional. Penelitian ini bertujuan untuk menentukan karakteristik kimia dan sensori tempe kedelai yang difortifikasi bekatul beras merah dan lama fermentasi, menentukan formulasi yang tepat dari tempe kedelai yang difortifikasi bekatul beras merah dengan lama fermentasi sehingga diperoleh tempe dengan aktivitas antioksidan dan serat yang tinggi serta disukai konsumen. Penelitian ini dilakukan dengan menggunakan Rancangan Acak Lengkap (RAL) 2 faktorial. Faktor pertama adalah rasio kedelai dan bekatul beras merah (80:20; 70:30; 60;40), sedangkan faktor kedua adalah lama fermentasi (24, 36, 48 jam). Penelitian dimulai dari pembuatan tempe yang difortifikasi bekatul beras merah kemudian dianalisis menggunakan analisis kadar air, kadar abu, kadar protein, aktivitas antioksidan, kadar serat, dan analisis uji organoleptik meliputi warna, rasa, aroma, kekompakan, dan kesukaan keseluruhan. Hasil penelitian yang terbaik adalah pada rasio kedelai dan bekatul beras merah 60:40 dengan lama fermentasi 48 jam didasarkan pada hasil pengujian kimia antioksidan dan serat terbaik. Pada perlakuan ini dihasilkan kadar air 51,34%, kadar abu 8,90%, kadar protein 21,62%, aktivitas antioksidan 72,03%, dan kadar serat 23,44%, sedangkan untuk pengujian organoleptik yang meliputi warna 3,66(merah bata); aroma 3,24 (aroma bekatul beras merah kuat); rasa 3,54 (rasa bekatul beras merah sangat kuat); kekompakan 3,73(kekompakan tempe sangat kuat); dan kesukaan keseluruhan 3,35 (suka). Kata kunci: Tempe, bekatul beras merah, antioksidan, serat, lama fermentasi.ABSTRACTTempeh is one of the well-known traditional soybean fermentation products, using the mushroom Rhizopus oligosporus. Tempeh has a variety of health benefits. Moreover, red rice bran which has a variety of nutrients that contain antioxidants and high fiber, and contain lot of minerals. Among the people, red rice bran has not been widely used, especially as a processed product that has functional value. This study aims to determine the chemical characteristics and sensory of soybean tempeh fortified with red rice bran and fermentation duration, to determine the appropriate formulation of soybean fortified soybean rice bran with fermentation duration so that tempe is obtained with antioxidant activity and high fiber as well as consumer preference. This research was conducted using two factorials Completely Randomized Design (CRD) The first factor was the ratio of soybean and rice bran (80:20; 70:30; 60:40), while the second factor was the duration of fermentation (24, 36, 48 hours). The study began with the making of tempeh fortified with red rice bran and then analyzed for water content analysis, ash content, protein content, antioxidant activity, fiber content, organoleptic test analysis including color, taste, aroma, compactness, and overall preference. The best results was at the ratio of 60:40 soybean and rice bran with fermentation duration 48 hour based on the results of testing the best chemical antioxidants and fiber. At this treatment produced 51,34% water content, 8,90% ash content, 21,62% protein content 72,03% antioxidant activity, and 23,44% fiber content, while for organoleptic testing which includes the color of 3,66 (brick red); aroma 3,24 (strong red rice bran aroma); flavor 3,54(flavor red rice bran very strong); compactness 3,73(compactness of tempeh is very strong); and overall preference 3,35 (likes). Keywords: Tempeh, red rice bran, antioxidant, fiber, long fermentation.

BlackBerry is a mobile phone made in Canada. BlackBerry was firstintroduced in 1999, and is presented in Indonesia in mid-December 2004. Sinceit was first introduced, the BlackBerrywas much in demand by various groupswith the support of various mobile operators both CDMA and GSM. However,in these days it has decreased significantly. Most users at the end of 2012 asmuch as 79 million active use of BlackBerry mobile phones are recorded. But atthe end of March 2013it decreased as much as 3 million users and it decreasedup to 4 million users at the end of June 2013 who no longer use BlackBerrymobile phone. The final user of BlackBerry mobile phones is 72 million. Thepurpose of this study was to analyze the effect of brand characteristics, companycharacteristics, brand characteristics,and the consumer - perceived benefits to theconsumer brand loyalty on BlackBerry mobile phones in STIE TOTALWINSemarang.The population in this study were students STIE TOTALWINSemarang. Based on Slovin formula, the sample size was 100 respondents thatwere obtained by purposive sampling technique, i.e. students who use BlackBerryphones, at least one month and have experience in using another mobile phone.Primary data was collected through questionnaires and analyzed with multiplelinear regression analysis.The results showed that the Brand Characteristics,Company Characteristics, Consumer-Brand Characteristics and Perceived valuehas significant and positive effect on Brand Loyalty, both partially andsimultaneously. Company Characteristics became the biggest factors influencingbrand loyalty.