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This study aims to determine the production process and the level of consumer acceptance of Bandung nagasari cake utilizing stevia as a natural sweetener and butterfly pea flower extract (Clitoria ternatea) as a natural coloring agent. The research employed a quantitative approach with an experimental method through organoleptic testing involving 20 panelists. Data collection techniques consisted of literature review, questionnaires, and organoleptic evaluation covering taste, texture, aroma, and appearance. The obtained data were analyzed using descriptive quantitative analysis with percentage calculations. The findings indicated that the Bandung nagasari formulation containing stevia and butterfly pea flower extract was more preferred than the formulation using granulated sugar. Approximately 90% of panelists preferred the taste attribute due to its healthier perception, while 80% of panelists favored the texture, aroma, and appearance attributes because of the softer texture and the attractive natural coloration produced by the butterfly pea flower extract. Furthermore, the product demonstrated a shelf life of 12 hours at room temperature and up to 3 days under refrigerated storage conditions. The study concludes that the incorporation of stevia and butterfly pea flower extract may serve as an innovative development of traditional Bandung nagasari cake without eliminating its traditional characteristics and shows favorable consumer acceptance.

Granola bar is an instant snack product in the form of a bar that has high nutritional value and generally commercial products use imported ingredients such as oats and almonds, but can be developed using local food ingredients such as Job's Tears seeds and walnuts that have high nutritional content such as carbohydrates, protein, fiber, fat, and antioxidants. This study aims to obtain the ratio of Job's Tears seeds and walnuts to produce granola bars with the best physicochemical and organoleptic characteristics. The method used is a Randomized Block Design (RBD) with one treatment factor in the form of the ratio of Job's Tears seeds and walnuts (100:0, 80:20, 70:30, 60:40, and 50:50) with five replications to obtain 25 experimental units. Data were analyzed using Analysis of Variance (ANOVA) and Honestly Significant Difference (HSD) test. The results showed that the ratio of Job's Tears seeds and walnuts significantly affected the levels of fat, protein, carbohydrate, total calories, as well as organoleptic attributes including taste, aroma, texture, and overall preference. This research contributes to efforts Granola bar is an instant snack product in the form of a bar that has high nutritional value and generally commercial products use imported ingredients such as oats and almonds, but can be developed using local food ingredients such as Job's Tears seeds and walnuts that have high nutritional content such as carbohydrates, protein, fiber, fat, and antioxidants. This study aims to obtain the ratio of Job's Tears seeds and walnuts to produce granola bars with the best physicochemical and organoleptic characteristics. The method used is a Randomized Block Design (RBD) with one treatment factor in the form of the ratio of Job's Tears seeds and walnuts (100:0, 80:20, 70:30, 60:40, and 50:50) with five replications to obtain 25 experimental units. Data were analyzed using Analysis of Variance (ANOVA) and Honestly Significant Difference (HSD) test. The results showed that the ratio of Job's Tears seeds and walnuts significantly affected the levels of fat, protein, carbohydrate, total calories, as well as organoleptic attributes including taste, aroma, texture, and overall preference. This research contributes to efforts to diversify local Indonesian food as raw materials for highly nutritious functional food products diversify local Indonesian food as raw materials for highly nutritious functional food products.

Purchase decisions represent a consumer’s process of selecting a product or service among various available alternatives. This study investigates the determinants of batik purchasing decisions in the modern market context, emphasizing shopping experience, traditional product quality, and brand image at the Tinularsih Batik Outlet in Temanggung. The study involved a population of 500 consumers, with a sample of 83 respondents selected using the Slovin formula. The empirical results reveal that traditional product quality has a significant positive effect on purchase decisions, while shopping experience shows a positive yet statistically insignificant influence. Furthermore, brand image does not significantly affect consumer purchase decisions. Theoretically, this study enriches consumer behavior literature by demonstrating that traditional product attributes remain a dominant factor influencing purchase decisions in culturally rooted industries such as batik. From a managerial perspective, the findings highlight the need for batik retailers to prioritize consistent product quality and authenticity, while also enhancing experiential elements and strengthening brand positioning to remain competitive in the modern marketplace.

Traditional fermented foods made from glutinous rice play a significant role in Indonesia’s local food system, with fermented glutinous rice known as tape ketan being one of the most popular products. Tape ketan is produced through a fermentation process using traditional starter cultures that involve diverse microorganisms, resulting in distinctive sensory characteristics. This review article aims to examine and synthesize previous studies related to the fermentation process of tape ketan and the characterization of metabolites formed during fermentation. The study employed a qualitative approach with descriptive analysis based on a literature review of relevant national and international scientific journals. The findings indicate that tape ketan fermentation involves starch hydrolysis, sugar fermentation, and the formation of primary and secondary metabolites influenced by fermentation time and microbial composition. Primary metabolites such as simple sugars, organic acids, and alcohol contribute to the basic sensory attributes of the product, while secondary metabolites including phenolic compounds and bioactive components enhance its functional potential. The characterization of these metabolites demonstrates that tape ketan is not only a traditional fermented food but also has promising potential for development as a value-added functional food based on local wisdom.

This study aims to elaborate on the mechanism of product design, word of mouth (WOM), price perception, and product quality on purchase decisions, with brand image serving as a mediating variable. The research focuses on consumers of Ogel-Ogel, a traditional snack product from Pemalang. Utilizing a quantitative descriptive method, data were gathered from 100 respondents through purposive and accidental sampling techniques. Data analysis employed path analysis and the Sobel test to measure the strength of the mediation effect. The results reveal that, partially, all independent variables and brand image exert a positive and significant influence on purchase decisions. The most crucial finding indicates that brand image acts as an effective mediating bridge, reinforcing the transformation of physical product attributes and social recommendations into actual purchasing actions. This underscores that for MSMEs in the culinary sector, visual uniqueness and quality are insufficient without consistent brand reputation management. This research provides strategic contributions for local product managers in integrating traditional marketing elements with brand equity strengthening to navigate an increasingly competitive market.

In Surabaya City, the City Government through the Transportation Agency developed the Suroboyo Bus and Trans Semanggi programs to address traffic congestion, limited public transportation, and the need for safe, comfortable, and environmentally friendly transportation. However, complaints are still found regarding limited facilities, irregular schedules, and suboptimal communication services, so that service performance evaluation is needed from the user's perspective. This study aims to analyze the performance of Suroboyo Bus and Trans Semanggi public transportation services at the Surabaya City Transportation Agency using five public service performance indicators according to Dwiyanto et al. (2021), namely productivity, service quality, responsiveness, responsibility, and accountability. The approach used is quantitative with the Importance Performance Analysis (IPA) method. The results of the study show an average expectation score (importance) of 4.18 and a reality score (performance) of 3.86 with an overall gap of -0.32, which means that the performance of Suroboyo Bus and Trans Semanggi services still does not meet public expectations. Through the IPA mapping, three attributes are in Quadrant I (high priority): the friendly and professional attitude of staff, the adequacy of on-board facilities, and the transparency of official information regarding schedules and service changes. A total of 13 attributes are in Quadrant II (maintained), 13 attributes in Quadrant III (low priority), and one attribute in Quadrant IV (excessive).

The retail industry generates an extremely large and continuously growing volume of transactional data along with the advancement of digital technology, thereby requiring sophisticated and systematic data analysis approaches to support effective and evidence-based business decision-making. This study aims to analyze retail sales data by utilizing the Retail Sales Dataset obtained from the Kaggle platform, which consists of 100,000 transaction records and broadly represents the characteristics of retail transactions. The main focus of this study is to classify product categories and predict customer segments, including the identification of high-spending customers (high spenders), based on demographic attributes such as age and gender, as well as various transaction-related features. The research methodology includes data preprocessing, label encoding, and feature engineering to generate additional variables, including Age_Group, Is_Holiday, and Spender_Group, which are expected to enhance the predictive capability of the models. Several machine learning algorithms, namely Decision Tree, Random Forest, and XGBoost, were implemented and evaluated to compare their respective performance. The experimental results indicate that multiclass product category classification achieves relatively low accuracy, ranging from 27% to 34%. These findings suggest the high complexity of retail data and highlight the need for further model optimization, class balancing techniques, and feature refinement to improve predictive performance in future studies.

This study aims to improve the quality of gallon water products and strengthen the competitiveness of CV. Anugerah Gemilang through the implementation of Quality Function Deployment (QFD) using the House of Quality (HoQ). The QFD approach is employed to translate the Voice of Customer (VoC) into technical product characteristics as well as service quality attributes that influence customer satisfaction. The research method applied is quantitative-descriptive with the support of qualitative data. Quantitative data were collected through questionnaires distributed to customers to measure the importance and satisfaction levels regarding product and service attributes, while qualitative data were obtained through in-depth interviews to reinforce and validate the questionnaire results. Subsequently, the VoC data were analyzed using the HoQ matrix to determine quality improvement priorities based on customer importance weights. This study is expected to produce strategic recommendations in the form of prioritized product and service quality enhancements focused on customer satisfaction, thereby supporting the sustainable improvement of the company’s competitiveness.

This study aims to improve the quality of gallon water products and strengthen the competitiveness of CV. Anugerah Gemilang through the implementation of Quality Function Deployment (QFD) using the House of Quality (HoQ). The QFD approach is employed to translate the Voice of Customer (VoC) into technical product characteristics as well as service quality attributes that influence customer satisfaction. The research method applied is quantitative-descriptive with the support of qualitative data. Quantitative data were collected through questionnaires distributed to customers to measure the importance and satisfaction levels regarding product and service attributes, while qualitative data were obtained through in-depth interviews to reinforce and validate the questionnaire results. Subsequently, the VoC data were analyzed using the HoQ matrix to determine quality improvement priorities based on customer importance weights. This study is expected to produce strategic recommendations in the form of prioritized product and service quality enhancements focused on customer satisfaction, thereby supporting the sustainable improvement of the company’s competitiveness.

This study compares the effectiveness of MAUT (Multi-Attribute Utility Theory), SMART (Simple Multi-Attribute Rating Technique), and WASPAS (Weighted Aggregated Sum Product Assessment) methods in a decision support system for determining the best employees at Sisilia Boutique. The quality of human resources is crucial in the retail business, but performance evaluation is often influenced by subjectivity. To address this, a multi-criteria-based decision support system is needed. MAUT translates preferences into a numerical scale, SMART calculates the average value of attributes based on weights, while WASPAS combines weighted summation (WSM) and weighted multiplication (WPM) for more balanced results. Employee performance data from Sisilia Boutique in June 2025, including attendance, store layout, customer service, and discipline, were used as the research object. The comparison results show consistency in the highest (K3) and lowest (K7) ratings across the three methods, with differences in the middle ratings. WASPAS offers a more balanced distribution of final scores, making it a comprehensive alternative for performance evaluation.