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Rosella flowers are generally processed into tea. Important ingredients in this flower make rosella tea has many benefits for human health. The use of rosella flowers in making lipscrub is expected to be a new innovation in cosmetic products. The aim of this research is to create a lip scrub based on rosella flowers which functions to remove dead skin cells and moisturizes the lips. This research was conducted by means of literature, documentation, experiments and public testing. This experiment resulted in three products with different compositions. The three products have been tested publicly on the 30 panelists who have an age range of 17 to 40 years. From 30 panelists who have tried 3 lip scrub products. It was found that most of the panelists preferred products with a composition of 1.8 grams of roselle flower powder, 1.7 grams of vaseline and 3.2 grams of honey. This can be seen from the public test average calculation score on the favorite indicator, namely 1.8. So it can be concluded that Rosella flower lipscrub has the opportunity to be developed as a new innovation in the world of cosmetics.

Penelitian ini bertujuan untuk melihat dan menganalisis strategi bisnis di Era Normal Normal yang diterapkan oleh Beby's Coffee. Penelitian ini dilakukan dengan menggunakan metode analisis SWOT (Strengths, Weaknees, Opportunity, dan Threat). Jenis penelitian ini dilakukan dengan menggunakan penelitian kualitatif dengan menggunakan pendekatan deskriptif dan teknik purposive sampling pada pemilik usaha, karyawan, pengunjung Beby's Coffee. Hasilnya kemudian dianalisis dengan menggunakan metode SWOT. Hasil analisis yang telah dilakukan oleh Beby's Coffee menunjukkan bahwa strategi bisnis di Era New Normal ini dapat berjalan dengan lancar dan seimbang di tengah banyaknya pesaing. Dengan adanya kompetitor tersebut, menjadi tantangan tersendiri bagi para pemilik usaha untuk menciptakan inovasi guna mengembangkan usahanya. Di tengah Era Normal Normal ini, Beby's Coffee terus melakukan inovasi terbaru dengan membuat produk “Kopi Seliter” untuk meningkatkan daya tarik konsumen.

Pebryani Lestari, 2020. Analysis of Determinants of Interest in Revisiting the Taman Limo Jatiwangi Tourism Destination in Bekasi. Essay. Faculty of Economics and Business, Singaperbangsa Karawang University. This research was conducted using descriptive methods, namely collecting, presenting, analyzing and testing factor analysis, as well as making and suggesting. Samples were collected using random sampling technique with a sample size of 385 respondents and processed using SPSS 20. The results of this study indicate that there are 5 new factors that are formed from 21 indicators which are the influence of the determinants of interest in returning to the tourist destination of Taman Limo Jatiwangi Bekasi, these five factors are named Factor 1 which is named the Visitor Perspective Factor consisting of the Self indicator Fullfilment, Financial Security, Leisure Time, Relaxation, Amenities and Variety. Factor 2 is named the Expectation and Desire Factor consisting of indicators of Prestige, Romance, Wish Fullfilment and Local Activities. Factor 3 is named as the Destination Factor consisting of indicators of Fun Vacation Trip, Escape, Play, Strengthening Family Bonds, Educational Opportunity and Knowledge Driven. Factor 4 is named Implication Factor consisting of indicators of Business Travel and Government Business Travel. Factor 5 is given the name Factor consisting of indicators for Visiting Friends / Relatives and Sightseeing. Keywords:  Determinants, Revisit Intention

Subtitution of kelor leaves flour in making Cup Cake hopefully become new innovation in Cup Cake product and can improve economical amount of kelor plant. Purpose of this research are: 1) Knowing the sensory characterictic of Kelor Leaves Cup Cake; 2) Knowing people acceptance to Kelor Leaves Cup Cake. Method used in this research by using library method, documentation, experiment, and hedonic test. Experiment in making Kelor Leaves Cup Cake held in laboratory of culinary art study program at AKS Ibu Kartini, Jl. Sultan Agung No. 77, Gajahmungkur District, Semarang City. Addition percentage of kelor leaves flour in making Kelor Leaves Cup Cake as amount of 5%, 10%, and 15% from flour weight. Result of this research shows that Kelor Leaves Cup Cake product has sensory characteristic included sweet flavour with taste of kelor leaves, colour from greeny yellow until dark green, tekxture hard sponged and specific aroma of Cup Cake (margarine aroma with kelor leaves aroma). Panelists aceptance to Kelor Leaves Cup Cake by hedonic test result shows that panelists choose Kelor Leaves Cup Cake with addition of kelor leaves flour as amount of 15 %. It is concluded that there is innovation opportunity from Cup Cake with addition of kelor leaves flour.