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Promotional activities via social media such as Instagram are a form of marketing communication mix that is directly related to the level of consumer exposure until consumers make the decision to buy this syar'i gamis product. The demographic diversity of consumer characteristics also greatly influences the effectiveness of promotions via social media. The aim of this research is firstly to analyze the effectiveness of promotion of Islamic gamis via Instagram, secondly to find out how big the relationship is between follower characteristics and effectiveness of promotion via Instagram of Islamic gamis products and thirdly to find out consumer responses regarding the use of promotional syar'i gamis products. 'i via social media Instagram.The results of this research are that promotions carried out via Instagram are quite good. Promotion of syar'i gamis through social media Instagram is very effective in stimulating attention, increasing respondents' knowledge of the products being marketed, generating interest in followers, generating desire and ultimately making followers buy syar'i gamis products and then recommending them to other people.

This study aims to analyse the effect of Social Media Marketing and Influencer Marketing on purchasing decisions for skincare products. Using a qualitative research method through a literature review, this study evaluated the effectiveness of both marketing strategies in influencing consumers. The results showed that Influencer Marketing has a significant influence due to its ability to build trust and emotional connection with the audience. In contrast, Social Media Marketing does not always have a significant impact, except on platforms like TikTok that utilise creative and interactive content. This research emphasises the importance of marketing strategies that match the characteristics of the platform and target audience.

This study aims to analyze the business development strategy implemented by the furniture industry community in Probolinggo using the balanced scorecard (BSC) method. The method used in this study is a qualitative descriptive analysis method by conducting interviews, observations, and data documentation in collecting the necessary data. Interviews were conducted on 12 informants consisting of 5 informants from business owners in Jorongan Village, Probolinggo, 3 informants from employees, and 4 from consumers. The results of the study based on the Balanced Scorecard through 4 measurement perspectives show that the financial perspective has decreased in ROI, current ratio , and operating ratio. The growth and learning perspective lacks training for employees and does not utilize technology in the form of social media in its marketing process. The company's readiness in implementing BSC must pay attention to the implementation of a BSC-based performance measurement system by first evaluating the suitability of the characteristics and readiness of the company in implementing BSC. Things that must be prepared are evaluating performance so that it can reflect activities in the company in accordance with the vision, mission, strategy, and objectives that have been set.

Excessive sugar consumption has become a serious public health problem. Increasing patterns of food and drink consumption in line with changes in modern lifestyles have contributed to an increase in the prevalence of non-communicable diseases such as obesity, type 2 diabetes and cardiovascular disorders. This study analyzes and analyzes the use of Artificial Intelligence (AI), especially Deep Learning techniques and Neural Network algorithms, in the classification of sugar content in sweetened drinks. The Systematic Literature Review (SLR) method was used to filter relevant studies published between 2020-2024. The study results show that AI is able to provide more efficient and accurate solutions than manual methods. However, although the literature results show great potential, the application of AI in sugar content classification still requires further empirical research. This study emphasizes the importance of developing AI models tailored to the characteristics of sweetened drinks to support consumer decision making regarding healthier drink choices.

This research departs from the phenomenon of the mushrooming of coffee shops in Makassar, which significantly affects the pattern of activities and social interactions of urban communities. Coffee shops are now an inseparable part of urban life, creating new spaces that are full of symbolic meaning. This research aims to reveal how the transformation of urban people's lifestyles occurs through the existence of coffee shops as public spaces. The approach used in this study is a qualitative method with a descriptive type, which aims to provide an in-depth picture of this phenomenon through case studies on several coffee shops that represent these characteristics. The results of the study show that coffee shops not only function as a place to enjoy drinks, but also as a public space that reflects the social and cultural identity of the community. The existence of coffee shops creates a symbol of prestige for its visitors, which indirectly makes hanging out in coffee shops an indicator of certain social status. This is closely related to the hedonistic lifestyle, where individuals are willing to spend time and money just to hang out in order to strengthen their self-image in front of the public. In addition, this study also found that coffee shops have become an arena for lifestyle expression influenced by advertisements and trends, where visitors feel the need to adjust their appearance, including wearing clothes that are popular in the latest fashion trends, in order to maintain the existence and social credibility in their environment. Thus, coffee shops in Makassar are not only a place of recreation, but also a social phenomenon that reflects changes in the lifestyle of urban people, which are influenced by aspects of prestige, consumerism, and popular culture dynamics. This research contributes to understanding the role of public spaces such as coffee shops in shaping the lifestyle of modern urban communities.    

This study aims to analyze consumer behavior in choosing substitute and complementary goods. The research was conducted on consumers in traditional markets, namely Petisah Market and Simpang Limun Market, as well as modern markets, namely Sun Plaza and Plaza Medan Fair in Medan City. The research sample consisted of 200 respondents selected using a purposive sampling method. The primary research instrument was a structured questionnaire designed with a five-point Likert scale to measure respondents' perceptions of factors influencing their choices, such as the price of goods. The data were analyzed using both quantitative and qualitative approaches. Quantitative analysis involved descriptive statistics to describe the characteristics of respondents and data distribution. The analysis results indicate that consumers tend to choose substitute goods when the price of primary goods increases. Furthermore, price significantly influences purchasing decisions for both substitute and complementary goods. Consumers are more sensitive to price changes in substitute goods due to their tendency to seek cheaper alternatives. In contrast, for complementary goods, an increase in the price of primary goods tends to reduce the demand for complementary goods, as they are often used together. The implications of this study suggest that appropriate pricing strategies can optimize the demand for substitute goods, while careful consideration is needed when setting prices for complementary goods.

Investment encouragement is needed in the tourism sector involving participation from the community, businesses, as well as local and central governments. This collaboration is crucial to ensure a shared commitment to developing the tourism potential with sustainable growth and positive impact. The "Jakarta 101" advertising campaign has produced a video showcasing three unique local tourist destinations in Jakarta, each with its own distinct characteristics, hidden gems, and profound meanings. One of them is a coffee shop that employs individuals with disabilities, adding a unique dimension to its significance. Additionally, Jakarta boasts an educational museum with knowledgeable guides explaining its historical artifacts, along with other educational spots focused on environmental care and recycling, previously plagued by high crime rates. In this advertising campaign, a copywriter is responsible for the pre-production stages, including scriptwriting and formulating interview questions for the speakers. The copywriter plays a pivotal role in designing the advertising communication concept, maintaining brand consistency, and supporting the brand experience in various scenarios. The role of a copywriter increasingly demands digital and technological skills due to the evolving times. This research aims to enhance the skills of copywriters in creating the "Jakarta 101" advertising campaign and provide fresh insights into the role of copywriters in content creation. Copywriting in advertising holds a crucial role, serving as a bridge between potential consumers and the purchasing decision.

New influencers have emerged as part of the field of public relations as a result of technological advances. Communication with influencers on social media is the main focus for strategic communication. The development of Micro, Small and Medium Enterprises (MSMEs) is increasing day by day. Research data collection techniques using secondary data are information obtained or collected data by scientists from various existing sources such as obtained from important documents, websites, books research results in choosing micro-influencers as a marketing medium, it is recommended to consider micro-influencers with attractive attractive characteristics, micro- influencers with quality expertise characteristics, and micro-influencers with trustworthy trust characteristics. By considering these three characteristics in choosing micro-influencers as a marketing medium, it is hoped that in the future it will be able to increase the formation of consumer attitudes towards good brands which can simultaneously increase buyer interest. Micro-influencers as a Public Relations Strategy in MSMEs is a strategic marketing method because many entities have recognized social media influencers as relevant intermediaries, especially because they have the ability to connect with stakeholders that are difficult to reach, such as niche markets or teenage and adult consumers.    

Base cake bars on the market are madse by soy flour mixed with dried fruit and are unusually consumed as snack in the bars. The base cake bars can be made without flour with high gluten. Mocaf is an alternative carbohydrate source as well as a substitute for wheat flours. The use of rice flour and mocaf flour was chosen becaused of the high fiber content in the various types of rice used. Moringa flour is rich in protein, minerals and vitamins. The advantages of adding Moringa flour can improve the quality of the base cake bar, especially fiber. Determining the formulation of the moringa cake bar base with various types of rice flour which has a high fiber content and is preferred by consumers is the aim of this study. This study used a two factor factorial Completely Randomized Design (CRD) with two replications. The factor used are the ratio of rice flour with Moringa leaf flour (95/5, 90/10, 85/15) and various types of rice flour (red, black, white). Chemical and organoleptic analysis of the best rice-moringa base cake bars was the B3K2 treatment (type of white rice with a ratio of rice flour: moringa 90/10) with 5.21% water content, 2.29% ash content, 17.29% fat content, 9.50% protein content, crude fiber 12.83% and 65.71% for carbohydrates. Organoleptic results with, Moringa flavor 2.19, sandy texture 3.15, density 2.49 and overall preference 3.31.

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.

Yangko cake is a semi-wet food made from glutinous rice flour with the addition of a sugar solution. In order to improve the characteristics of the yangko cake, an ingredient is added, namely kidney bean flour and cinnamon extract. Kidney beans are one type of legume that has a high protein source so it can add nutritional value to food products. Kidney bean has an unpleasant taste, therefore it needs to be balanced with the addition of cinnamon extract, which is expected to reduce the unpleasant flavor of the yangko cake which consumers preferred. The experimental design used is a CRD, with the first factor being the ratio of glutinous rice flour and kidney bean flour with a ratio of 90:10, 80:20, and 70:30. The addition of cinnamon extract in various amounts (2 ml, 4 ml, and 6 ml) was the second element. The inclusion of substitute glutinous rice flour and kidney bean flour, coupled with the variation of cinnamon extract produced yangko cake with 3,80% fiber content and 5,76% protein content.  Chemically, physically and organoleptically, the best product from several formulations of the yangko cake was with 70:30 of glutinous rice flour to kidney bean flour and 6 ml of cinnamon extract, with 47.98% water content, 0.66% as content, 31,36% total sugar content and with a hardness of 28.82 N, a gumminess of 4.92 N, a chewiness of 2.28 N then a cohesiveness of 0.64 Ns.  The organoleptic characteristic of the yangko cake was the most preferred by the panelists, with a value of 3,76 (preferred). The yangko cake substitusion of glutinous rice flour and kidney beans with the addition of cinnamon extract is a food ingredient  that has quite high protein and fiber.

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.