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Cone is a type of biscuit in wafer qualification that is cone-shaped and used as an ice cream holder. Cone is usually made from wheat flour with the addition of other ingredients as supporting ingredients. Research on making ice cream cones is still rarely done, especially making ice cream cones using red sorghum flour and Eucheuma cottonii puree. This study aims to determine the chemical, physical, and organoleptic characteristics of ice cream cones that are high in fiber and protein, and preferred by consumers. The research used a two-factor factorial completely randomized design (CRD), namely the ratio of wheat flour: red sorghum flour ((90:10), (80:20), (70:30)) and the addition of Eucheuma cottonii seaweed puree/100ml water (5%, 10%, 15%). The results showed that the best treatment was found in the treatment of the ratio of wheat flour: red sorghum flour (80: 20) and the percentage of Eucheuma cottonii puree 10% with fiber content of 4.14% and protein content of 9.73% and organoleptic tests with the results of color 3.53 (neutral), taste 4.23 (like), aroma 3.83 (neutral-like), texture 3.63 (neutral-like), overall liking 4.20 (like). Red sorghum flour ice cream cone and seaweed puree (Eucheuma cottonii) can provide an alternative in increasing food products that are high in protein and fiber.

This study investigates the influence of Brand Image, Product Quality, and the use of Social Media on consumers’ purchasing decisions to Wardah facial cream. Using a quantitative method with purposive sampling technique, this study involved 120 Wardah product users in the West Semarang area. Data were collected through an online questionnaire and processed using SmartPLS 4.0. The results indicate that product quality and social media usage have a positive and significant effect on purchasing decisions, whereas brand image shows a positive but insignificant effect. This suggests that consumers tend to prioritize tangible attributes such as product quality and active engagement through social media over brand perception The model explains 75.2% of the variance in purchasing decisions (Adjusted R² = 0.752), highlighting the strong explanatory power of the variables examined. Practically, the findings suggest that marketers should prioritize product quality and optimize social media campaigns to boost customer engagement and loyalty, while reassessing brand perception strategies.

The food and beverage (F&B) industry in Indonesia has experienced rapid growth, particularly in the ice cream and frozen dessert subsector, marked by increasing sales and intensifying competition. This development requires businesses, including Mixue, to implement effective marketing strategies through the integration of digital and physical channels (Omnichannel Marketing), product assortment, and online customer reviews. This study employs a quantitative causal-associative approach using survey questionnaires analyzed with multiple linear regression to examine the influence of these variables on Mixue consumers’ purchase intention in Medan. The results indicate that Omnichannel Marketing and online customer reviews have a positive and significant effect on purchase intention, while product assortment has a positive but non-significant effect. The dominant indicator in purchase intention is exploratory interest, where consumers actively seek information and try new products. These findings emphasize that channel integration, information transparency, and product quality are key factors in enhancing consumer engagement and loyalty. Recommendations include strengthening omnichannel strategies, actively managing digital reviews, and innovating seasonal products to maintain purchase intention and expand market share.

This research investigates the impact of influencer marketing, brand awareness, and product quality on consumers' decisions to purchase Wardah lip cream. Employing a quantitative method, data was gathered through an online questionnaire filled out by 100 participants who are actual users of the product. The data was then analyzed using Partial Least Squares Structural Equation Modeling (PLS-SEM) through the SmartPLS 4 software. Based on the analysis, influencer marketing was found to have a positive and statistically significant effect on purchase decisions. In contrast, brand awareness did not demonstrate a meaningful influence in this context. Among the variables studied, product quality emerged as the most influential and statistically significant factor, indicating that consumers prioritize product performance when deciding to make a purchase. The model's explanatory power is shown by an R-square value of 0.645, meaning that 64.5% of the variation in purchasing decisions can be explained by the three variables combined. Furthermore, the Q² Predict score of 0.620 indicates that the model is highly predictive and reliable in understanding consumer behavior. Overall, product quality plays a crucial role in shaping consumer choices regarding Wardah lip cream, surpassing the effects of brand familiarity or promotional efforts through influencers

This research aims to develop an innovative dessert product called Panna Cotta Wedang Kacang that combines Italian culinary elements with traditional Indonesian flavors. Panna cotta, a classic Italian dessert made from milk and gelatin, is creatively infused with wedang kacang, a traditional Javanese beverage consisting of sweet ginger broth and boiled peanuts, to create a unique taste sensation that reflects local cultural values. This study employs a Research and Development (R&D) method with an experimental approach to determine the best formulation based on organoleptic aspects, namely taste, aroma, texture, and appearance. Organoleptic testing was conducted with 30 panelists using a 1–5 hedonic scale. The results indicate that the optimal formulation is achieved from a combination of panna cotta made with liquid milk, cream, sugar, gelatin, and wedang kacang broth in a 2:1 ratio, topped with boiled peanuts. The final product received the highest scores for taste and aroma, particularly due to the harmonious blend of the creamy mild flavor of panna cotta and the warm sweetness of ginger from the wedang kacang. Additionally, the nutritional content of the product was analyzed descriptively, demonstrating that Panna Cotta Wedang Kacang has the potential to serve as a functional dessert due to its plant-based protein and antioxidant content from ginger. The conclusion of this research is that Panna Cotta Wedang Kacang is well-received by consumers and has the potential to be developed as a modern dessert alternative with a local touch.

Diabetes mellitus is a chronic disorder that arises when the pancreas does not produce enough insulin or when the body cannot use the insulin it produces properly, diabetic ulcers also referred to as diabetic foot ulcers, are medical conditions characterized by chronic, non-healing, sunken ulcers with edema with clear boundaries. Wounds in diabetic patients occur due to partial or complete damage to the skin that extends to the tissue under the skin, tendons, muscles, bones, or joints that occur in a person suffering from diabetes mellitus. Wound care that is currently developing is modern wound care which has a better rate of development of diabetic wound repair compared to using conventional wound care. The use of dressings must be considered to maintain wound moisture balance, one of the dressings that can be used is zinc cream as a primary dressing. Purpose: To prevent infection and help accelerate granulation growth in diabetic foot wound patients using zinc cream. Methods: By means of data collection and observation using case studies and subjects in diabetic foot wound patients with nursing problems of skin / tissue integrity disorders. Results: After taking wound care measures using zinc cream primary dressing for 12 times in 6 weeks there is a BWAT value in the dorsum pedis area from 37 to 22 and in the planta pedis area from 39 to 24. Conclusion: Treatment using zinc cream as a primary dressing proved effective in accelerating the healing process of diabetic foot wounds.

The design of the 3:30 Kopi website poster was carried out as an effort to present an effective and modern promotional medium to support information needs and introduce the café’s digital platform to the wider community. In line with the development of the digital era, local SMEs such as 3:30 Kopi are required to remain competitive by utilizing visual media that is both communicative and appealing. This poster functions not only as an information tool but also as a branding strategy to strengthen the café’s identity in the eyes of consumers, particularly in the Ciledug area and its surroundings. The visual concept of the poster was designed with careful consideration of both aesthetics and function. The use of brown and cream tones symbolizes the warm and natural character of coffee, while also creating a friendly and elegant impression. Typography was chosen with a simple yet bold style to ensure information is easy to understand. The main elements, featuring a mockup of the website displayed on both laptop and mobile devices, emphasize the flexibility and responsiveness of the platform, which can be accessed anytime and anywhere. In addition, the inclusion of a QR code provides a modern solution that facilitates quick and practical interaction between the audience and the website. Cultural-inspired ornaments derived from 3:30 Kopi’s signature menu further reinforce its visual identity while adding aesthetic value. Through this poster design, 3:30 Kopi is expected to increase brand awareness, attract new visitors, and strengthen its image as a café that not only offers coffee but also provides a productive social space suited to the needs of modern society.

This study aims to analyze the influence of product innovation and promotion strategies on the competitiveness of Ice Cream Mixue products in Jakarta. A quantitative approach was used with a survey method through the distribution of questionnaires to 97 respondents. The data analysis technique applied was multiple linear regression with the help of SPSS software version 21. The results of the partial test (t-test) showed that product innovation had a positive and significant influence on product competitiveness, with a calculated t value of 4.785 greater than the table t of 1.985 and a significance level of 0.000 < 0.05. The promotional strategy also showed a positive and significant influence, with a calculated t value of 3.376 > t table and a significance of 0.001 < 0.05. Simultaneously (F test), the two independent variables have a significant effect on product competitiveness, with the F value calculated at 38.398 > F table 3.09 and the significance of 0.000 < 0.05. A determination coefficient (R²) of 0.450 indicates that 45% of the variation in the competitiveness of Mixue's products is influenced by product innovation and promotional strategies. These findings confirm that the combination of sustainable innovation and effective promotional strategies is a key factor in increasing the competitiveness of products in a competitive market like Jakarta. This research makes a practical contribution to the development of marketing strategies and product innovation in the food and beverage industry.

This study was conducted to isolate and identify lactic acid bacteria (LAB) present in nilem fish bekasam, a traditional fermented product from Muaro Jambi. A 1-gram sample of bekasam, which had been fermented for 7 days, was used as the test material. The sample was diluted in stages to 10⁻⁶ and then plated on Nutrient Agar medium using the pour plate method. The incubation was carried out at 37°C for 24-48 hours. Upon observation, bacterial colonies with characteristics typical of lactic acid bacteria were noted. These colonies were small in size, round in shape, white to cream in color, had smooth surfaces, and flat edges. Gram staining tests revealed that most isolates were Gram-positive bacteria with rod or oval shapes, which is consistent with the characteristics of the Lactobacillus genus. Further tests showed that these bacteria were catalase-negative, non-spore-forming, and produced lactic acid as their primary metabolic product. These findings suggest that lactic acid bacteria, particularly the Lactobacillus species, dominate the microbial population in the fermentation process of nilem fish bekasam. The study highlights the significant role of LAB, especially Lactobacillus, in the fermentation process, contributing to the unique flavors, texture, and preservation properties of this traditional fermented product. This research emphasizes the importance of LAB in traditional food fermentation processes.

Molluscum contagiosum (MC) is a skin infection caused by the Molluscipox virus and is common in children and adults with active sexual activity. The disease is characterized by the appearance of small, smooth, papule-shaped lesions that have a hollow in the center (umbiliation). MC transmission takes place through direct contact with contaminated lesions or objects, such as towels and clothing, so the spread is quite wide globally. The diagnosis is established through an anamnesis, clinical examination, and physical evaluation. MC therapy is generally supportive, but in certain cases medical measures such as excision and curettage are required to remove the lesion effectively. The use of topical creams containing Fusidic acid, such as Fucilex cream, is often recommended to prevent secondary infections and speed up the postoperative healing process. Proper and prompt treatment is essential to prevent further complications and speed up the patient's recovery. MC has a psychosocial impact, especially on children, so education to parents and health workers is an important part of the treatment strategy. Prevention can be done through increased personal hygiene and avoidance of contact with contaminated objects. The study emphasizes the importance of a holistic approach in diagnosis, therapy, and education to reduce the prevalence of MC and its impact on public health.

Posters are an important means of conveying information and promoting products or services to a wider audience through the power of visual communication. This research focuses on redesigning promotional and informational posters to support the marketing strategy of the Kopi Es Tak Kie website, a long-standing Chinese culinary heritage in Jakarta. The main objectives of this research are to enhance visual appeal, expand market reach, and strengthen cultural values ​​through print media designs that are representative and relevant to the development of the digital era. The approach used is visual communication design with the Design Thinking method. The stages in this method include audience needs research, design concept design, prototyping, and usability evaluation involving target respondents. In the visualization process, Figma software was used to arrange the poster layout, while Procreate was utilized to create complementary illustrations that provide an artistic and authentic feel. The resulting poster design emphasizes the use of a color palette of brick red, cream, and dark blue, combined with script and sans-serif typography. This combination was chosen to convey a cultural message while emphasizing the exclusive image of the Kopi Es Tak Kie brand. The visual harmony of color and typography enhances the cultural narrative while emphasizing the modern brand identity. The primary audience for this poster is young adults aged 22–40 who are interested in the fusion of traditional coffee culture and modern lifestyle. The findings of this study indicate that the redesigned poster is effective in bridging cultural heritage with digital branding, strengthening the identity of Kopi Es Tak Kie across both offline and online platforms. Thus, the poster medium is proven to act as a communication bridge connecting historical values ​​with contemporary marketing strategies.

Bulian coconut chips are a typical Jambi food made from dried and fried old coconuts. The traditional production method and inadequate hygiene standards make this product susceptible to microbial contamination, especially harmful bacteria. This study aims to identify the types of bacteria that may be present in Bulian coconut chips using culture and Gram staining methods as the initial step for morphological identification. Samples were taken from three local producers in Bulian District, Batanghari Regency, Jambi. Testing was carried out by serial dilutions up to 10⁻⁴, then planted on Nutrient Agar (NA) media and incubated for 24 hours at 37°C. The colonies that grew were then observed morphologically and Gram staining was performed using a modified method without alcohol. The results showed the presence of various colonies with cream, white, and pale yellow colors. Based on the results of Gram staining, bacilli and cocci were found, which were included in the Gram-positive and Gram-negative categories. The types of bacteria suspected to appear include Bacillus sp., Staphylococcus sp., and possibly Escherichia coli. These findings indicate a risk of microbial contamination that could endanger consumer health, especially if the production process is not improved. Strict hygiene and sanitation principles are strongly recommended in the processing of this traditional food to ensure the product remains safe for consumption. The importance of implementing hygienic standards in the production of Bulian coconut chips is further emphasized by these findings. In addition to improving food safety, implementing proper sanitation procedures can also extend the product's shelf life and increase consumer confidence in local traditional foods. Efforts such as training local producers, using clean equipment, and hygienic packaging can help minimize the risk of bacterial contamination.

Mandai is a traditional fermented food made from the inner skin of the cempedak fruit (Artocarpus champeden) and is widely known in South Kalimantan. Its distinctive sour taste is a result of microbial activity during the natural fermentation process. This study highlights the important role of lactic acid bacteria (LAB) as the dominant agents in Mandai fermentation. The main objective of this research is to isolate and characterize LAB from fermented Mandai samples. The methods used in this study include serial dilution, inoculation on Nutrient Agar (NA) media, incubation at room temperature, colony morphology observation, and Gram staining using crystal violet. The results showed the presence of round colonies with a creamy white color and smooth surfaces, which indicate the characteristics of lactic acid bacteria. Most of the isolates showed Gram-positive properties, supporting their identification as lactic acid bacteria. This research not only enriches our understanding of the microbial ecology in Mandai fermentation but also opens up opportunities for utilizing LAB as a natural preservative or functional probiotic in both traditional and modern food products. The presence of LAB in Mandai fermentation suggests the potential to enhance the quality and health benefits of this traditional food, making it a viable source of probiotics beneficial for digestive health. Additionally, the use of LAB in Mandai processing could increase the appeal of this product in broader markets, both locally and internationally. Overall, this study provides a solid foundation for further development in utilizing microbes in traditional food fermentations. Moreover, it opens opportunities to improve the quality and sustainability of Mandai products while raising awareness about the importance of fermentation in enhancing the nutritional value and health benefits of traditional food products.

Loyang Dogan cake is a traditional Indonesian food commonly sold in markets without the use of modern preservation methods, making it susceptible to microbial contamination. This food is often produced and sold in conditions that may affect its quality and safety. Therefore, this study aims to provide a scientific overview of the potential microbial contamination in Loyang Dogan cakes and its benefits as an educational foundation for both producers and consumers regarding the importance of food hygiene. The focus of this research is to identify bacterial colony growth in Loyang Dogan cakes through microbiological culture tests. The method used in this study involves inoculation, starting with the dilution of the sample using sterile solutions, followed by inoculation onto a Nutrient Agar (NA) medium that has been solidified. The samples are then incubated at 37°C for 24 to 48 hours. After the incubation period, the growing colonies are observed and the number and morphological characteristics are recorded. The results show bacterial colony growth in all tested samples, with differences in the number and shape of the colonies depending on the sample source. The bacterial colonies generally appear white, cream, or yellowish, round, smooth, and vary in size. These findings indicate that Loyang Dogan cakes have the potential to be contaminated with microbes during the production and sale process, posing risks to the quality and safety of consumption. Based on the results, it is concluded that improvements in sanitation and food handling practices for traditional products like Loyang Dogan are necessary to ensure their safety for public consumption. Therefore, educating producers and consumers about food hygiene is crucial to raising awareness of the importance of maintaining food quality and safety.

This study aims to determine audience perceptions of the Instagram Reels advertisement content of Wardah Matte Lip Cream "Tasya Farasya Approved" edition. This advertisement is the result of a collaboration between the local cosmetics brand Wardah and the famous beauty influencer Tasya Farasya. This phenomenon is interesting to study considering the trend of influencer-based marketing is increasingly dominant in beauty product promotion strategies, especially in building emotional closeness with consumers and maintaining loyalty to local brands. Consumer perception is an important aspect because it will influence purchasing interest, brand image, and future purchasing decisions. This study uses the perception theory from Jalaludin Rakhmat (2015) which explains that perception is a person's experience of an object or phenomenon obtained through the process of processing, interpreting, and drawing conclusions from the information received. Based on this theory, this study adopted a quantitative descriptive approach. Data were collected by distributing questionnaires to 100 respondents who are followers of Wardah's official Instagram account. Respondents were selected using purposive sampling to ensure the relevance of the data to the research focus. Descriptive data analysis was conducted using SPSS software to identify audience perception patterns regarding advertising content elements, such as visual appeal, message relevance, influencer credibility, and the product image's alignment with Wardah's brand image. This analysis is expected to reveal the extent to which brand and beauty influencer collaborations can create positive perceptions in consumers' minds. The research findings are expected to contribute to the development of digital marketing strategies in the cosmetics industry, particularly in utilizing influencer marketing effectively. Furthermore, the findings of this study can serve as a reference for other local brands in designing promotional campaigns that are relevant, engaging, and aligned with the characteristics of their target audience on social media.

Bekasam is a traditional fermented fish product commonly produced in South Sumatra and South Kalimantan, known for its distinctive sour taste resulting from the metabolic activity of lactic acid bacteria (LAB). LAB play a crucial role in the fermentation process, contributing to the product’s flavor, texture, and safety. This study aimed to isolate, identify, and characterize LAB from bekasam made using tilapia (Oreochromis niloticus). Isolation of bacterial strains was performed using the pour plate method on Nutrient Agar (NA) medium at various serial dilutions to obtain discrete colonies. The colonies were observed macroscopically to assess their morphological characteristics, including shape, size, color, surface texture, and edge profile. Further identification involved Gram staining to determine cell wall type and microscopic morphology. The results revealed that the bacterial colonies were generally small, round, white to cream in color, with smooth surfaces and flat edges. Gram staining demonstrated that the dominant isolates were Gram-positive bacteria, exhibiting rod-shaped or oval morphology. These characteristics are consistent with members of the genus Lactobacillus sp., a common LAB group in fermented fish products. Additional phenotypic traits observed included catalase-negative reactions, absence of spore formation, and the ability to produce lactic acid as the main metabolic end product. The combination of morphological, staining, and basic biochemical characteristics supports the initial identification of the isolates as LAB. The presence of Lactobacillus sp. in bekasam suggests their significant contribution to the fermentation process, influencing the product’s sourness, safety, and preservation. The findings of this study provide a basis for further molecular characterization and potential selection of LAB strains as starter cultures to improve the quality, consistency, and safety of bekasam in traditional and industrial production.

This study aims to examine the differences and similarities between continental and local Indonesian cuisine, focusing on the case studies of Beef Stroganoff and Rendang. The study covers aspects such as ingredients, cooking techniques, presentation, and the cultural values embedded in these dishes. The research employs a qualitative descriptive case study approach, collecting data through observation, interviews, and literature review. The results indicate that continental cuisine emphasizes the use of high-quality ingredients, often favoring simplicity and freshness, and applies quick cooking techniques such as sautéing or grilling. Presentation is also a key element, with attention to aesthetic appeal and portion control. Beef Stroganoff, for example, is known for its creamy texture and elegant plating. In contrast, local Indonesian cuisine, as exemplified by Rendang, is characterized by its complex spice blends and slow cooking methods, often taking hours to achieve the desired taste and texture. Rendang holds deep social and cultural meanings, commonly served at ceremonial events or traditional gatherings, symbolizing patience, generosity, and respect for tradition. Despite these differences, both types of cuisine share similar functions in society: they both aim to fulfill nutritional needs, express cultural values, and strengthen social bonds. Food, in both contexts, becomes more than just sustenance—it is a form of identity and communication. This study recommends integrating local culinary studies into the culinary education curricula, especially at vocational and higher education levels. By doing so, students not only learn technical skills but also develop an appreciation for the cultural heritage embodied in Indonesian cuisine. This is essential in the era of globalization, where local identities risk being overshadowed by global culinary trends. Preserving and promoting traditional dishes like Rendang is vital for safeguarding Indonesia’s gastronomic identity and fostering pride in national culture.

A 23-month-old female patient presented with red, itchy bumps, accompanied by intense itching, which caused the skin to peel from scratching. These symptoms began less than a month before the visit and worsened one week before seeking treatment. The fluid-filled bumps burst due to scratching, causing sores and peeling skin. The itching was constant and tended to worsen at night. The use of moisturizer by the patient's mother provided little relief. The onset of these symptoms coincided with a visit from the patient's mother's younger brother, a student at the Islamic boarding school (Santri), who was staying at the patient's home during the holidays. Less than a month later, similar symptoms began to be felt by the patient, her siblings, and both parents. The diagnosis was based on primary data obtained through a history taking with the patient's mother, a direct physical examination during a home visit, and completion of the family file and the patient's medical records. The patient, suspected of having scabies, was treated with 5% permethrin cream, applied as directed, and cetirizine to reduce the itching. Case assessments are conducted holistically, assessing the initial condition, process, and final outcome of each visit both quantitatively and qualitatively. Interventions include not only treatment but also comprehensive family education. This education includes an explanation of the etiology and transmission of scabies, the importance of maintaining personal and environmental hygiene, and potential complications such as secondary skin infections due to scratching. The goal of this education is to improve patient and family compliance with therapy, prevent reinfection, and break the chain of disease transmission in the home environment. This approach is expected to not only reassure the patient but also raise family awareness of the importance of clean and healthy living practices as a long-term preventative measure.

This study aims to analyze the influence of leadership style and work environment on employee performance at Home Industry Ice Cream El Fariz. The background of this research highlights the importance of adaptive human resource management in small business environments, where interpersonal relationships and informal organizational structures significantly impact work effectiveness. The research employed a quantitative approach using a survey method, in which data were collected through questionnaires from 30 employees as respondents. Multiple linear regression analysis was used to examine both partial and simultaneous effects of the independent variables on employee performance. The findings indicate that neither leadership style nor work environment has a statistically significant effect on employee performance, as both variables showed p-values greater than 0.05. Simultaneously, the model was also found to be insignificant, with the F-statistic falling below the critical value. The coefficient of determination (R²) was 0.199, suggesting that only 19.9% of the variation in employee performance could be explained by the model, while the remaining 80.1% is influenced by other factors outside the study. These results imply that in the context of a home industry, informal factors such as intrinsic motivation, social bonds, and organizational culture play a more dominant role in shaping employee performance than the formal variables examined. This research provides practical insights for small business owners to adopt more contextual and relationship-based managerial approaches in enhancing workforce productivity.

Cinnamon bark (Cinnamomum burmannii) is known to contain antibacterial active compounds such as cinnamaldehyde and eugenol. However, as a natural material collected from open environments, it can become a habitat for various microorganisms, including bacteria. This study aimed to isolate and observe bacterial growth found on cinnamon bark originating from Kerinci. Samples were collected from a local market and processed using serial dilution, then cultured on Nutrient Agar (NA) and incubated for 24–48 hours at room temperature. The results revealed the growth of bacterial colonies with diverse morphological characteristics, such as round shape, smooth edges, and cream to cloudy white colors. Gram staining indicated the presence of both Gram-positive and Gram-negative bacteria. Preliminary biochemical tests showed both catalase-positive and catalase-negative isolates. These findings suggest that despite the antibacterial properties of cinnamon bark, certain microorganisms are capable of surviving. The detected bacteria are likely to be either endophytic or environmental contaminants that have adapted. These results provide an initial insight into the local microbial diversity and open opportunities for further exploration of bacteria with biotechnological potential, while also supporting post-harvest quality control of spice products.