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CV Cahaya Setia Mulia is a company engaged in the service and production of sports gloves. June-October 2024 production data, the demand for gloves increased significantly, from 3,850 pcs in May to more than 5,000 pcs, so tailor workers are expected to produce products quickly and do repetitive work for a long time. The chairs used by workers are plastic chairs without backrests. This research uses the Nordic Body Map questionnaire, Anthropometric method, and Quality Function Deployment (QFD) approach. Based on the results of the NBM questionnaire, the complaints felt by 16 workers were obtained, namely that the average worker had the highest complaints in low back pain with an average of 2.1 pain in the right shoulder, pain in the right thigh, pain in the right knee, pain in the right ankle, pain in the right foot with an average value of 1.9, pain in the left knee and pain in the bronze with an average value of 1.8. A QFD approach was applied to ensure the chair design met customer needs. As a result, four key attributes were identified: the chair has a backrest, foam on the backrest and seat, neutral color, and quality material from mahogany wood. Based on Anthropometric calculations from 5 tailor workers, the seat size for the seat width is 49.8 cm, seat height is 35 cm, seat length is 44.2 cm, seat back length is 60.9 and seat elbow base height is 26.9 cm. Sewing chair design using Autodesk Fusion software.

Bagelen bread is a processed dry bread product, processed by re-baking the finished bread to become dry bread. This study aims to determine the right  formulation of canna  starch substitution  for wheat flour in making bagelen dry bread, and to examine the effect of canna starch substitution on the physical properties, chemical properties and sensory properties of bagelen. The study was conducted at the Laboratory of Food and Agricultural Product Processing, Faculty of Agricultural Technology, University of 17 August 1945 Semarang. The research design used a completely randomized design (CRD) with 4 treatments and each treatment was repeated 3 times. Data were analyzed using Anova (Analysis of Variance) at a 95% confidence level. If significantly different, Duncan's Multiple Range Test (DMRT) will be carried out. The results of the analysis of physical hardness properties showed significant differences and the results of the color analysis (L a * b *) showed no significant differences. The results of the chemical properties analysis showed that there was no significant difference in water, ash and fat content, but there was a significant difference in protein and carbohydrate content in bagelen bread. The protein content of bagelen bread will decrease in line with the increasing portion of ganyong starch. Meanwhile, carbohydrate levels will increase as the number of canna starch substitutes increases. The results of the sensory properties analysis of color, aroma, taste and texture of bagelen bread showed significant differences. Substitution of canna starch up to 40% did not affect the level of preference for the attributes of taste, color, and aroma of bagelen bread, but the texture of the substitution with canna starch was less preferred.

This study aims to analyze consumer desires and satisfaction with Mochi Crackers innovation products using the Customer Satisfaction Index (CSI) and Importance Performance Analysis (IPA) approaches. Indonesia's food and beverage sector, especially snacks, continues to grow by creating innovative products such as Mochi Crackers, which adapts the traditional mochi snack into a modern product with a longer shelf life and crunchy texture. A survey was conducted involving 50 respondents from various backgrounds, using a Likert scale to measure the level of satisfaction and importance of product attributes. The results showed that the majority of consumers were attracted to this product because of its practicality, taste, and affordable price. Through the CSI analysis, a satisfaction index was obtained which shows the overall level of consumer satisfaction. Meanwhile, IPA analysis identifies product attributes that need to be improved to improve product quality and competitiveness in the market. This study provides recommendations to Mochi Crackers manufacturers to focus on improving the quality of packaging and promotion to strengthen the product's position in the market.

This study analyzes the rhetorical strategies in Samsung’s Galaxy S24 FE advertisement on YouTube, examining how diction, persuasion techniques, and language style appeal to a broad audience. Through qualitative content analysis, the research categorizes diction into denotative and connotative meanings and general and specific terms to understand how Samsung communicates product attributes clearly and persuasively. Persuasive techniques include rationalization, identification, suggestion, conformity, and compensation. Samsung’s language style, characterized by alliteration, assonance, and anastrophe, and Samsung’s repetition language style, characterized by epistrophe, reinforces product qualities and aids memorability. The results reveal that Samsung effectively combines direct, relatable language with emotional and logical appeals, positioning the Galaxy S24 FE as a product that meets diverse lifestyle needs. This study contributes insights into the role of rhetoric in digital advertising, highlighting methods for effective consumer engagement and brand positioning.

This study investigates the effects of adding various natural extracts: carrot, red ginger, mango, and tamarind on the physical and sensory properties of honey candy. Specifically, the research examines the pH value, yield, and organoleptic qualities (taste, aroma, texture, and color) of honey candy enhanced with these extracts. A laboratory experiment with a completely randomized design (CRD) was conducted, and each treatment was replicated four times. Results showed highly significant differences in the all  treatments. The highest pH was recorded with red ginger extract (5.41), while the lowest was with tamarind extract (4.02). Carrot extract yielded the highest production efficiency (61.5%), followed closely by tamarind (58%), whereas red ginger and mango showed lower yields. Organoleptic testing revealed that tamarind extract was most preferred in terms of taste and color, while mango and red ginger improved texture. Red ginger, however, received lower scores for taste and aroma, likely due to its strong spicy profile. Overall, the addition of natural extracts significantly impacted the quality of honey candy, with tamarind and carrot extracts demonstrating the most favorable effects on yield and sensory attributes, making them promising choices for enhancing functional candy products.

Semarang spring rolls are generally filled with bamboo shoots, which some people may not prefer. In this study, banana flower was chosen as an alternative filling, considering its potential for processing, particularly in sambal. The aim of this research is to evaluate the level of preference among panelists for fried spring rolls filled with banana flower based on five attributes: appearance, color, texture, aroma, and taste, as well as to determine a standard recipe, business analysis, and product shelf life. The method used is research and development with a hedonic test involving 20 panelists, including 5 expert panelists and 15 trained panelists. The results indicate a very positive level of preference: appearance (80%), color (95%), texture (95%), aroma (85%), and taste (90%). The standard recipe consists of 250 grams of banana heart, 15 grams of dried shrimp, 1 egg, and other ingredients, yielding 16 pieces per batch. The business analysis shows a cost price of IDR 6,190 per pack (containing 5 pieces), with a break-even point of 165 packs per day and a profit target of IDR 5,000,000 with sales of 753 packs per month. The shelf life of the spring rolls at chiller temperature (4ºC–6ºC) is proven to last up to 5 days before frying. This study recommends further development in the processing techniques of banana heart to improve its digestibility.    

Ravioli is a dish similar to dumplings, filled and wrapped in thin pasta dough. It is a staple in traditional Italian cuisine. In this study, the author collaborated with Cafe Sanji Eatery to create a pasta menu variant using Chicken and Woku. The research aims to determine the preference levels of panelists based on five evaluation attributes: appearance, aroma, color, texture, and taste, as well as to establish standard recipes and conduct a business analysis of the Chicken Woku Ravioli product. The methodology used in this study is research and development, involving five expert panelists from the faculty and 20 moderately trained student panelists. The results of the preference evaluation for the appearance, aroma, color, texture, and taste of Chicken Woku Ravioli showed: appearance 64% liked it very much, aroma 52% liked it very much, color 64% liked it very much, texture 68% liked it very much, and taste 52% liked it very much. Based on the research findings, the standard recipe consists of 50g chicken breast, 100g flour, 80g eggs, 10g chicken powder, 10g basil, 50g tomatoes, 25g garlic, 36g shallots, 30g lemongrass, 75g red chili, 9g bird’s eye chili, 4g pandan leaves, 2g turmeric leaves, 15g turmeric, 20g ginger, 5g salt, and 5g sugar. The business analysis results indicate a food cost of Rp 9,000 per serving with a selling price of Rp 22,500 per serving. The Chicken Woku Ravioli seller will break even (BEP) after selling 287 servings. To achieve a target margin of Rp 2,000,000 per month, the author plans to sell 435 servings per month. The seller aims for a profit margin of 40%. It is recommended to add more pasta shape variations to increase consumer interest.    

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 activity is to improve the skills of micro, small and medium enterprises (MSMEs) in product photo documentation, as well as their skills in editing product photos for online marketing purposes. MSMEs are expected to be able to publish product photos that are well documented and have high publication value. Product photos can visually represent the unique attributes of an entity, such as its shape, philosophy and color, to characterize the entity. This entity can be an institution, company, product, or something similar. Typically, a photo has an underlying ideology that is used to depict a product. Usually, a photo has a different idea and concept that differentiates it from other brands. The product photo optimization training activity received several requests from participants aimed at increasing MSME business marketing efforts through social media. Therefore, partners must develop program activity strategies that can meet the specific needs of MSME players, especially those who have not yet fully used social media to optimize their product photos

In the modern era, laundry services have become a practical solution for busy people. Sukmajaya Laundry, located in a strategic area in Depok, offers various services such as kilo laundry, bed cover washing, and express washing. However, despite having a wide range of ironing fragrance options, the laundry owner faces difficulties in determining which fragrance is most preferred by customers. This study aims to assist the owner of Sukmajaya Laundry in recommending the most popular ironing fragrance to customers. With this recommendation, it is hoped that new customers will no longer struggle to choose a fragrance that suits their preferences. The research employs the Weighted Product (WP) method, which combines several attributes with weighted criteria to calculate the total value. The alternative with the highest total value will be considered the best solution. This study results in a decision support system that can recommend the most popular ironing fragrance based on previous customer preferences, thereby enhancing customer satisfaction and operational efficiency at Sukmajaya Laundry.

In the modern era, laundry services have become a practical solution for busy people. Sukmajaya Laundry, located in a strategic area in Depok, offers various services such as kilo laundry, bed cover washing, and express washing. However, despite having a wide range of ironing fragrance options, the laundry owner faces difficulties in determining which fragrance is most preferred by customers. This study aims to assist the owner of Sukmajaya Laundry in recommending the most popular ironing fragrance to customers. With this recommendation, it is hoped that new customers will no longer struggle to choose a fragrance that suits their preferences. The research employs the Weighted Product (WP) method, which combines several attributes with weighted criteria to calculate the total value. The alternative with the highest total value will be considered the best solution. This study results in a decision support system that can recommend the most popular ironing fragrance based on previous customer preferences, thereby enhancing customer satisfaction and operational efficiency at Sukmajaya Laundry.

In order to have strong competitiveness in an environment that continues to move dynamically, a business entity such as NAV Karaoke needs to think about a superior service package that has high competitiveness and is a favorite service that consumers want. In creating a NAV karaoke service or product package, it is necessary to think about a design that truly reflects the consumer's desires for karaoke entertainment products. Starting from the need to create a karaoke service design sourced from consumers, the researcher intends to empirically study what product or service items are like regarding the quality of service provided by PT. NAV Karaoke Family Biliton Surabaya, from this research it is hoped that it will be possible to find out how the public perceives existing services and how to improve them. Consumer preferences can literally be interpreted as the behavior shown by consumers in searching for, selecting, buying, using, evaluating the quality of business products and services that can satisfy their needs (based on a value system / experience / customer value). Consumer preferences for the attributes of a product are the level of suitability of the attributes of the product or service with consumer needs. The main factor necessary to know and understand value is to be truly aware of the needs of individual consumers and the market segments in which they are concerned. Service design is the value contained in a service and in the form of a service appearance that is distinctive and attractive and differentiates it from competing services, where service design can produce its own allure that attracts consumers' buying interest.

The increasing popularity of e-commerce has driven the development of more sophisticated product recommendation systems to enhance user experience. Within this framework, the incorporation of Artificial Intelligence (AI) has become essential for enhancing the caliber of product suggestions through the examination of user behavioral patterns and product attributes. This paper explores the incorporation of artificial intelligence into e-commerce product recommendation systems. This strategy integrates AI methodologies like machine learning, data mining, and natural language processing (NLP) to produce recommendation systems that are personalized and pertinent. Through in-depth analysis of user data and product information, the system can predict user preferences with higher accuracy, improve user engagement levels, and ultimately increase sales conversions. By combining domain knowledge, technical expertise, and the latest research methodologies, This research offers valuable insights for both e-commerce system developers and artificial intelligence researchers. The integration of artificial intelligence into product recommendation systems represents a critical measure in facilitating growth and fostering innovation within the ever-changing e-commerce landscape.  

Teacher competency assessment plays a crucial role in providing valuable insights into the expected outcomes of the teaching profession. By employing such assessments, miscommunication regarding the desired quality of a teacher’s work can be minimised while enhancing teacher productivity through constructive feedback for those who excel. Furthermore, the implementation of teacher competency assessments aims to acquire valid, up-to-date, and authentic evidence, specifically in areas related to the learning process and a teacher’s proficiency in pedagogy, social skills, personality traits, and professional attributes. This research explores the significance of the correlation between the teaching-learning process and teacher competence assessment. The author adopts a literature-based approach to comprehensively review the relationship between these two components to accomplish this. This approach enables a comprehensive understanding of how learning and the assessment of teacher competence are interconnected. The gathered data will subsequently undergo analysis using a content analysis method, which seeks to identify recurring themes and patterns within the existing literature related to the relationship between the teaching-learning process and teacher competence assessment.

Nowadays the internet presence allows the exchange of information and communication flows that are not limited by time and space. The increasing number of internet users in Indonesia has led to a new trend globally, which is the online shopping trend. PT XYZ (Persero) is one of Indonesia's state-owned enterprises engaged in the livestock sector. PT XYZ has a retail store that sells livestock products, both fresh dan processed. A marketing mix is a tool that can be used by companies to achieve marketing goals in target markets. The objective of this study is to determine the influence of marketing mix 7p (product, price, promotion, people, process, physical evidence, and place) on consumer purchase decisions at the Gerai Daging online store XYZ. This research used 55 respondents with a purposive sampling technique. The research was conducted by distributing questionnaires to respondents. Data were analyzed using SPSS Version 25 software with multiple regression analysis. The results show that marketing mix 7P which consists of 7 attributes, namely product, price, promotion, people, process, physical evidence, and place, didn't show any influence on purchasing decisions at Gerai Daging online store PT. XYZ either simultaneously or partially.

Research on the influence of product attributes, celebrity endorsers and perspective value on purchasing decisions for Nivea Handbody products in Semarang City. The expected aim of this research is to analyze the influence of product attributes on Perceive value, as well as to analyze the influence of Endorsers on Perceive value. With the population of all consumers who purchased Nivea Handbody Products, the exact number is not known, so the sampling technique used in this research is purposive sampling, namely a sample collection method based on research objectives with a total of 100 people. The data analysis technique used is Path linear regression analysis to analyze the influence of Product and Endorser Attributes on Purchase Intention with Perceive value as the intervening variable for the test tool used and adapted to the research model. The regression equation used is Model 1, namely the influence of Product Attributes and Endorsers on Perceive value. Model 2 is the influence of Product Attributes, Endorser and Perceive value on Purchase Intention. Based on the results of the research that has been carried out, it can be concluded that product attributes influence perceived value in a positive direction, meaning that if product attributes increase, then perceived value increases, Endorsers influence Perceive value in a positive direction, meaning that if endorsers increase, then Perceive value increases, Product attributes influence Purchase intention in a positive direction, meaning that if product attributes increase, then purchase intention increases, Endorsers influence Perceive value in a positive direction, meaning that if endorsers increase, then purchase intention increases, Perceive value influences Purchase intention in a positive direction, meaning that if Perceive value increases, Purchase intention increases. Perceive value has the most dominant influence on Purchase intention. Product and Endorser attributes have a direct influence on Purchase intention through Perceive value.  

Research on the influence of product attributes, celebrity endorsers and perspective value on purchasing decisions for Nivea Handbody products in Semarang City. The expected aim of this research is to analyze the influence of product attributes on Perceive value, as well as to analyze the influence of Endorsers on Perceive value. With the population of all consumers who purchased Nivea Handbody Products, the exact number is not known, so the sampling technique used in this research is purposive sampling, namely a sample collection method based on research objectives with a total of 100 people. The data analysis technique used is Path linear regression analysis to analyze the influence of Product and Endorser Attributes on Purchase Intention with Perceive value as the intervening variable for the test tool used and adapted to the research model. The regression equation used is Model 1, namely the influence of Product Attributes and Endorsers on Perceive value. Model 2 is the influence of Product Attributes, Endorser and Perceive value on Purchase Intention. Based on the results of the research that has been carried out, it can be concluded that product attributes influence perceived value in a positive direction, meaning that if product attributes increase, then perceived value increases, Endorsers influence Perceive value in a positive direction, meaning that if endorsers increase, then Perceive value increases, Product attributes influence Purchase intention in a positive direction, meaning that if product attributes increase, then purchase intention increases, Endorsers influence Perceive value in a positive direction, meaning that if endorsers increase, then purchase intention increases, Perceive value influences Purchase intention in a positive direction, meaning that if Perceive value increases, Purchase intention increases. Perceive value has the most dominant influence on Purchase intention. Product and Endorser attributes have a direct influence on Purchase intention through Perceive value.  

UMKM Dandellion is a business engaged in rabbit farming and sells various kinds of rabbit livestock needs ranging from feed, vitamins, medicines and rabbit cages. In running its business, UMKM Dandellion applies a pre order system for ordering cages, especially rabbit cages, in carrying out rabbit cage production activities, UMKM Dandellion finds delays in making cages due to the availability of stock materials from suppliers which can cause customer satisfaction levels. Therefore, the purpose of this study is to analyze the level of customer satisfaction with cages using the kano method, from the results of the research conducted, it is said that there are 8 question attributes in the Attractive category and 4 question attributes in the Must-be category.