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Thoughtfully, this exploration depicts the impact of trust and administration quality on consumer loyalty. Obviously there are contrasts and similitudes between the few diaries considered and the viewpoints of every one of these diaries. As well as examining a few things with respect to Trust and Administration Quality, there are numerous points of view which will be examined exhaustively and consistently in this Exploration Diary. The Learning Writing Exploration Strategy is utilized for information assortment in this Exploration Diary. This strategy gathers information from a few different distributed diaries, which are joined into one diary that will be analyzed and examined in this Exploration Diary.

This research aims to reveal, describe and analyze about the Development of Lamang Dance at the Bidodari Kanagarian Studio Koto Gadang guguak Solok Regency. This type of research is descriptive analysis method research. Object of research This is the Lamang dance at the Bidodari Kanagarian Studio Koto Gadang Guguak Regency Solo. The types of data in this research are primary and secondary data. Research instrument this is the researcher himself. Data collection techniques are carried out by means of literature, observation, interviews and documentation. The data collected was analyzed using techniques interpretation so that the truth can be obtained. The results of the research show that the Lamang Dance in Nagari Koto Gadang Guguak has experienced development that can be seen in terms of quality and quantity. On in terms of quality, namely from the aspects of movement, floor patterns and costumes. In terms of quantity, namely from the aspect of increasing the number of actors from 2 female dancers to 8 dancers Woman. Costumes developed in terms of colors, headdresses and clothing. So the process of developing the Lamang dance in Nagari Koto Gadang Guguak was because there was a desire Meri Suryati is the younger sister of the founder and permanent supervisor of Sanggar Bidodari maintain the Lamang dance by changing it to an attractive Lamang dance used by the people of Nagari Koto Gadang Guguak.

. This research aims to determine the level of public satisfaction with public services at the Sa'tandung Lembang Office, Saluputti District, Tana Toraja Regency. This type of research is quantitative descriptive research. The data collection techniques used in this research were interviews, observation, documentation and questionnaires. The data analysis technique uses analysis and interpretation of the Community Satisfaction Survey (SKM). The results of research and discussion regarding the level of public satisfaction with public services at the Sa'tandung Lembang Office, Saluputti District, Tana Toraja Regency based on PermenPAN-RB number 14 of 2017 are seen from the 9 elements that have been implemented, so the SKM value obtained after conversion is a service SKM unit of 87 .75 service quality B which means Good. Based on indicators of public satisfaction with public services at the Sa'tandung Lembang Office, the SKM element was obtained whose highest value was cost reasonableness = 4 with a conversion value of 100, very good performance, and the lowest element was completion. time = 3.31, conversion value 82.75, good performance.  

In the era of digitalization and rapid technological development, payment systems have undergone significant transformation. One innovation in payments is the Quick Response Code Indonesian Standard (QRIS), which has become increasingly common in various sectors. An in-depth understanding of the implementation of QRIS in the new canteen environment of Jakarta State University will provide valuable insight into how this new technology impacts the transaction process. This research uses a qualitative descriptive approach, namely by describing and analyzing the problems found. Data collection techniques are based on primary data and secondary data. Primary data in this research was obtained by conducting observations, interviews, and documentation, while secondary data was obtained through books, previous research, and articles related to research. The purpose of this research is to evaluate the extent to which the implementation of QRIS in the New Canteen at Jakarta State University has succeeded in achieving the initial goal of improving the payment process, understand the positive impacts that have been generated by the use of QRIS, including increased efficiency, transaction security and convenience for users, and identify obstacles. that may arise in implementing QRIS, such as network problems or additional costs, which may affect its effectiveness. From the results of this research, it can be seen that the implementation of QRIS in the New Canteen at Jakarta State University has gone well even though several obstacles need to be corrected, such as a lack of consistency in payment rules and a lack of socialization about QRIS. The Policy and Use of QRIS in the new canteen at Jakarta State University has succeeded in achieving order, efficiency, and security in the payment process, simplifying transactions, reducing dependence on cash, reducing the risk of errors, and increasing sales in the canteen. Although there are challenges such as network problems, inadequate smartphones, and administration costs. It is highly recommended that sellers and managers of the New Jakarta State University Canteen continue to implement quality improvements properly. It is necessary to carry out intensive outreach to students and canteen staff regarding QRIS and how to use it, and it is important to ensure that the QRIS system runs smoothly and safely. Thus, the implementation of QRIS in the New Canteen at Jakarta State University provides significant benefits and has the potential to continue to be improved.

Online Single Submission is an electronically integrated business permit issued by the OSS institution in order to accelerate the business permit process. In Indonesia, licensing is actually the main obstacle for business actors. Too much bureaucracy, a lot of time, costs and the addition of many unofficial fees, make business people think about registering their business. These problems make the licensing system unhealthy and continue to recur from year to year. The implementation of licensing services through the Online Single Submission (OSS) system at the DPMPPTSP of North Sumatra Province can be considered less than satisfactory, as it still encounters issues. Specifically, business operators may not fully comprehend or utilize internet-based services. This research aims to assess the quality of public services provided through the Online Single Submission (OSS) system at DPMPTSP North Sumatra Province. The research employs a descriptive method with a qualitative approach. The findings indicate that the quality of public services through the Online Single Submission (OSS) system at the DPMPPTSP of North Sumatra Province is generally good but not yet optimal. It is recommended that the DPMPPTSP of North Sumatra Province should actively engage in outreach efforts to educate the public about the utilization of the Online Single Submission (OSS) system, allowing individuals to register their permits independently, without reliance on intermediaries or third parties.

In this era of globalization, business organizations must continue to improve the level of professional services in their respective fields. The use of PLN Mobile in the customer service department at PLN ULP Medan Baru has the potential to provide significant benefits in improving service quality and customer satisfaction. This application is expected to bring positive changes by providing easy access to information for customers regarding billing, blackouts, and other important information. The purpose of this research is to analyze the customer service and benefits of PLN Mobile at PLN ULP Medan Baru. This study uses a qualitative approach to explore an in-depth understanding of the benefits of using PLN Mobile in the customer service department at PLN ULP Medan Baru. A qualitative approach allows researchers to understand customer perspectives, views, and experiences in depth and contextually. Based on the results of the research and discussion conducted by the researchers, it can be obtained that the customer service and benefits of PLN Mobile at PLN ULP Medan Baru are quite good and very useful for customers at PLN ULP Medan Baru, Medan City to meet their electricity needs, complaints and complaints, however, socialization that has not been evenly distributed has resulted in there being PLN ULP Medan Baru customers who have not used the PLN Mobile application. The five dimensions of customer service used by researchers according to Tjiptono (2014: 18), namely the Tangibility, Reliability, Responsiveness, Assurance, and Empathy dimensions at PLN ULP Medan Baru are quite good.  

Patty sandwich is a processed product made from catfish, coconut runch, and clover leaf puree which is formed into a square measuring 8 x 8 cm with a thickness of 1 cm which is used as a filling for white bread or sandwiches. The aims of this study were 1) to determine the sensory quality of patty sandwiches with the proportion of catfish and roasted young coconut with the addition of clover leaf puree, 2) to determine the nutritional content per 100 g of patty sandwich with the proportion of catfish and roasted young coconut with the addition of clover leaf puree, and 3) find out the cost of raw materials for patty sandwiches. This type of research is an experiment. The data collection technique used meted observation by means of a sensory quality test on 35 panelists (5 expert panelists and 30 semi-trained) who were assisted by a line scale observation sheet (0-15 cm). The independent variables in this study were the proportions of roasted catfish and young coconut (60% : 40%, 70% : 30%, and 80% : 20%) and the addition of cloverleaf puree (5% and 10%). The dependent variable of the research is sensory quality including shape, color, texture, aroma, and taste. The control variables in this study include the types of materials, equipment, and processing techniques. Data analysis used double anova test and Duncan's further test. The results showed 1) there was an effect of adding cloverleaf puree on shape, color, and taste, 2) there was an effect on the proportion of catfish and roasted young coconut on texture, aroma and taste, 3) there was no effect of the proportion interaction with the addition on the sensory quality of the patty sandwich on shape, color, texture, aroma, and taste.

This research is about fish meatballs using the main raw material of tuna which is proportioned with shrimp to help give more taste and be able to increase the nutritional quality content of the product and the addition of clover puree is expected to be able to increase the nutritional content and also be able to increase the potential for rare local ingredients. used. The purpose of this study was to determine 1) the sensory quality of fish balls with the proportion of tuna and shrimp and the addition of cloverleaf puree 2) the nutritional and non-nutritional content based on laboratory tests including protein, carbohydrates, fat, water, ash, calcium and potassium 3) cost raw material for fish balls. This type of research is an experiment. Observation data collection techniques by means of sensory quality tests were carried out by 35 panelists. The independent variables in the study were the proportions of tuna and shrimp (80%:20%), (70%:30%) and 60%:40%) and clover puree (5% and 10%). The dependent variable of the research is sensory quality including shape, color, texture, elasticity, aroma, and taste. The control variables in this study include the types of materials, equipment and processing techniques. Data analysis used double anova test and Duncan's further test. The results showed 1) there was an effect on the sensory quality of making fish balls with the proportion of tuna and shrimp with the addition of cloverleaf puree including color, aroma and taste. 2) there is no effect on the sensory quality of shape, texture, and elasticity of the meatballs. 3) the selected product contains nutrition equal to or greater according to SNI 2017 including protein content 8.11%/100gr, fat 3.86%/100gr, water 36.58%/100gr, carbohydrates 49.88%/100gr, ash 1 .24%/100gr, calcium 75.80 mg/100 gr, potassium 86.90 mg/100 gr 4) the best product has a raw material cost of IDR 56,450.

Mung bean and sago composite flour cookies are cookies made from the main raw material of wheat flour which is composited with mung bean and sago flour to reduce the use of wheat flour and to increase nutritional content. This experiment aims to determine 1) the sensory quality of mung bean and sago composite flour cookies including shape, color, aroma, crispness, crumb, and taste 2) chemical properties based on laboratory tests which include carbohydrates, protein, fat, ash, and fiber 3) the cost of raw materials for mung bean and sago composite flour cookies. This type of research is a factorial experiment. The independent variable was the proportion of mung bean composite flour (35%, 25%, and 15%) and sago (15%, 25%, and 35%) that had gone through the starch calculation stage. The dependent variable is sensory quality which includes shape, color, aroma, crispness, crumb, and taste. The control variables of this study include the type of materials and equipment. Observation data collection technique by means of sensory quality test conducted by 35 panelists. Data analysis used single anova test and continued with Duncan test.  The results showed 1) there was an influence on the sensory quality of composite flour cookies which included aroma, crispness, crumb, and taste 2) there was no influence on sensory quality in shape and color 3) the best product had a raw material cost of Rp 8,473/250 grams.    

This research is about mud cakes were made by proportioning the main ingredients, namely banana ambon puree and mung bean flour. This study aims to determine: 1) sensory quality of mud cake made from banana ambon and mung bean flour, 2) nutritional content of mud cake made from banana ambon and mung bean flour, 3) cost of raw materials needed to make mud cake made from banana ambon and mung bean flour. This type of research is an experimental study of making mud cake made from ambon banana and mung bean flour with 3 treatments with proportions of 70%: 30%, 80%: 20%, 90%: 10%. Data collection was done by observation method through sensory test. The product was rated by 40 panelists. Data were analyzed using one way anova test, followed by Duncan's test. The results showed: 1) the best product based on the results of the analysis with sensory quality is obtained in mud cake with the treatment of 90% ambon banana puree and 10% mung bean flour, 2) the results of the best mud cake product criteria test show that it has a water content of 38.26%, fat 4.98%, protein 6.24%, carbohydrates 48.50%, and ash 1.24%, 3) the cost of raw materials needed in making mud cake made from ambon banana and mung bean flour is Rp 23,646.  

The quality of a product depends on how the manufacturer applies the supply of raw materials used. The application of a good supply of raw materials can expedite the production process. There are many factors that affect the smooth production process. One of the factors that can affect the smoothness of the production process is the supply of raw materials. Raw materials in the production process include raw materials, semi-finished materials and finished goods. In running its business, Kedai Surabi Gapura experiences difficulties in terms of implementing raw material supplies considering the large number of orders that the shop receives every month so that Kedai Surabi Gapura cannot determine the number of priority raw material needs that must be purchased according to production needs. Surabi Gapura requires an appropriate method of supplying raw materials for production. By applying the raw material inventory classification method, it is hoped that Kedai Surabi can find out the priority classification of raw materials used based on raw material prices, in this case related to capital. Shop owners need to implement raw material inventory planning and control because to find out what the difference is between the costs incurred for purchasing raw materials and the amount of raw material requirements according to the daily production target. In addition to the raw material inventory classification method needed in an effort to expedite the production process, the shop also needs to apply the right raw material ordering method in order to save costs incurred such as transportation costs for sending raw materials, raw material storage costs, ordering costs, raw material maintenance costs arising from inventory. By applying the EOQ method for reordering raw materials, it is hoped that the Surabi Gapura Shop will place orders in economical quantities to determine the point of reordering raw materials so that the costs incurred by the Surabi Gapura Shop are efficient.The research method used in this study is to use a quantitative descriptive method. In this study the method used aims to determine the appropriate method of inventory of production raw materials with the raw material inventory classification method and the correct raw material ordering method in order to save costs incurred such as transportation costs for sending raw materials, raw material storage costs, ordering costs, maintenance costs for raw materials arising from inventory. By applying the EOQ method for reordering raw materials.From the results of calculations using the POM QM For Windows software based on the results of data processing using the ABC class classification analysis method for raw materials from 15 types of raw materials, they can be classified based on their respective classes according to the amount and investment value or rupiah spent to obtain these raw materials. Then by using the calculation of the EOQ method with the POM QM For Windows software, business owners can find out the optimal number of orders in the production process, namely the optimal number of orders is at 8,869.52 units, that is, if the demand in one day is 250 units.

Bananas are easily damaged so their durability is very limited. By processing bananas into sangcok it is quite profitable, so that it is used as a side business by the community as an additional income. This study aims to (1) analyze the characteristics of entrepreneurs and business profiles of sangcok (2) availability of raw materials, production technology, use of inputs, costs, income, efficiency and added value of the sangcok agro-industry. The raw material for making sangcok is kepok bananas. Entrepreneurs obtain raw materials for bananas by buying them directly at the market. The results of this study are the marketing plan implemented by the sangcok business, namely in terms of products, always maintain good product quality and the materials used are also halal, the prices applied are also affordable according to what was ordered, a less strategic place does not discourage culinary lovers from continuing to buy sangcok, and promotion strategies are carried out through online and offline media, promoting more through online media, although in doing promotions, honesty is emphasized and not badmouthing other businesses. The conclusion from this study is that the marketing plan carried out in the sangcok business is in accordance with an Islamic perspective. Related marketing plans such as product, price, promotion and place are also based on the Koran, hadith and the practice of the Prophet Muhammad in conducting marketing.    

This research is about nastar cakes which have the main raw material as wheat flour substituted with cassava flour to reduce the use of wheat flour and the addition of Moringa leaf powder to increase the nutritional content. The purpose of this study is determine 1) the sensory quality of nastar cake with cassava flour substitution and the addition of Moringa leaf powder 2) nutritional and non-nutritional content based on laboratory tests including protein, carbohydrates, fat, water, ash, vitamin C and antioxidants 3) material costs pineapple cake. This type of research is an experiment. Observation data collection techniques by means of sensory quality tests were carried out by 30 panelists. The independent variables of the research were cassava flour substitution (75% and 100%) and the addition of Moringa leaf powder (3g, 5g and 7g). The dependent variable of the research is sensory quality including shape, color, texture, aroma, and taste. The control variables in this study include the types of materials, equipment and processing techniques. Data analysis used two way anova and Duncan. The results showed 1) there was an effect on the sensory quality of making nastar cakes with substitution of cassava flour and the addition of Moringa leaf powder including color, texture, aroma and taste. 2) there is no effect on the sensory quality of the nastar cake shape because it is influenced by the mold. 3) product that are said to be good may contain nutrition equal to or greater according to SNI 2011 including ash content 1.12%, moisture content 4.93%, protein 6.08%, fat 3.81%, carbohydrates 53.10%, vitamin C 16.55 mg/100g and antioxidants 123.60 mg/100g. 4) the best product has a material cost price of IDR 32,806.

Pukis cake is a typical Indonesian wet cake with the basic ingredients of wheat flour. The low consumption of local food ingredients by the community, it is necessary to make pukis cakes by utilizing local food ingredients. Wheat can be replaced with local foodstuffs that have a high starch such as purple sweet potato and taro potato. This problem is the aim of this study to determine the sensory quality of purple sweet potato puree pukis cake and taro sweet potato puree which includes color, shape, aroma, texture, taste. Knowing the nutritional and non-nutritional content which includes antioxidants, protein, fat, carbohydrates, ash, and vitamin C, laboratory tests are carried out, and material costs are calculated. Data collection uses the observation method through sensory tests. The result data were processed with the Anova test followed by the Duncan test. The results showed: 1)The sensory quality of purple sweet potato puree pukis and taro sweet potato puree produced products categorized as good (40%:20%). 2)The nutritional and non-nutritional contents of the product are Antioxidants 8.16%, Protein 6.15%, Fat 3.10%, Carbohydrates 56.01%, Ash 1.39% and Vitamin C 16.88 mg. 3) The material cost of purple sweet potato puree pukis cake and taro pure potato cake is known to be IDR 30,920. Research conclusions 1)The product is expressed well in color, aroma, texture, taste. 2)The use of local food ingredients has an effect on adding product nutrition. 3)The cost of making the product is IDR 30,920.

Superior companies need good management, including supply chain management which must also run well to prevent things that have a negative impact on the company. Good supply chain management provides advantages for companies, one of which is for AirAsia so that valuable resources are needed. This research discusses what the ERP system looks like at AirAsia and how this ERP system can maximize supply chain performance that is currently running. This research uses a type of qualitative research and data analysis was carried out using a qualitative descriptive technique. The conclusion drawn from the results of this research analysis is that the ERP system has succeeded in improving the performance of supply chain management at AirAsia so that it is effective in increasing efficiency in AirAsia's own operations as a low-cost airline with the best quality in the world.

Education plays an important role in all aspects of human life. Education is the most effective tool to improve the quality of individuals to be more productive. Competition between formal educational institutions, especially at the Vocational High School (SMK) level, so that schools compete to improve the quality and quality of education to attract attention and seize market share and offer the services provided. Therefore, schools must design strong marketing strategies in order to make students interested and satisfied with the services provided. Several aspects that affect student satisfaction such as education costs, location and quality of service. This study aims to determine and analyze which factors are the most dominant influencing student satisfaction among education costs, location and service quality. The population in this study were 855 students at SMK PAB 2 Helvetia. With the Slovin formula, the number of samples obtained is 86 students of SMK PAB 2 Helvetia. Data were taken by distributing questionnaires to students which were then measured using a Likert scale. The data analysis technique used Multiple Linear Regression. This study uses SPSS 20 as data processing. The results showed that simultaneously the cost of education, location and service quality had a significant positive effect on student satisfaction. While partially the cost of education, location and service quality have a significant positive effect on student satisfaction.    

The goal of this study is to ascertain how digital entrepreneurship strategies are applied by online business organizations in West Java from an Islamic perspective. This is a field research with a qualitative approach and descriptive qualitative approaches. Data were gathered through interviews, observations, documentation, and literature searches. Data analysis approaches make use of inventory or data collection, identification, analysis, and interpretation. The study's conclusions show that the four tenets of client orientation, transparency, fair competition, and fairness serve as the foundation for the digital entrepreneurship strategy employed by online business firms in West Java. The customer-oriented philosophy is first put into practice by providing polite, soft, and friendly service and by always being prepared to offer solutions. Second, the concept of openness is put into practice, and product specifications are truly communicated. Third, the idea of fair competition is put into practice through prompt delivery, no-cost advice, special offers, and higher-quality products. Fourth, the concept of fairness is put into practice by treating customers fairly and providing them with benefits.    

The Jakarta Integrated Moda Raya Raya train (MRT), is one of the transportation options for the people of Jakarta in their activities. Inaugurated on March 24, 2019, several problems were complained about by passengers, namely regarding the perception of ease of transactions and customer value. Satisfaction with Perceived Ease of Transaction such as easy to learn, easy to use, clear, easy to understand, skillful, and easy to use. Satisfaction with Customer Value paid is due to added value, suitability of costs with benefits, ease of obtaining services. This research is intended for Jakarta MRT customers to have significant simultaneous satisfaction for using the Jakarta Integrated Moda Raya Train (MRT) according to Ticket Prices, Facilities and Perceptions of Ease of Transaction. Satisfaction of passengers of the Jakarta Integrated Moda Raya Train (MRT) on Perceptions of Transaction Ease and Customer Value which are jointly perceived, namely punctuality satisfaction, facility completeness satisfaction, price suitability satisfaction, departure schedule satisfaction, and function and facility satisfaction. This research was also conducted to find out how the quality of service or service, the perception of the price of MRT transportation services, and how the facilities on the MRT. Whether and how important service quality plays a role in the level of satisfaction of MRT passengers. The research method used in this research is descriptive research which is one type of quantitative research approach. This study uses a questionnaire distribution of questionnaires to 20 users or who have used MRT transportation services. In the questionnaire we provide choices about the quality of station facilities, train units, service quality, timeliness of departure, and how the fare is adjusted for MRT transportation services. In the study we found that service quality plays a very important role in the level of satisfaction of MRT passengers.

This study aims to determine the effect of Capital, Quality Costs, Selling Prices, and Digital Marketing on the Profit of Pottery MSMEs in Klaten Regency. This type of research uses quantitative research. The population of pottery MSMEs in Klaten Regency is 400 MSMEs with a total research sample of 80 respondents confirmed using the Slovin formula. The results showed that partially the Capital variable had a significant effect on the profit of pottery MSMEs in Klaten Regency. The Selling Price has a significant effect on the Profit of pottery MSMEs in Klaten Regency while the Quality Cost does not have a significant effect on the Profit of Pottery MSMEs in Klaten Regency and Digital Marketing does not have a significant effect on the Profit of Pottery MSMEs in Klaten Regency.