<h3><em>Mico Small and Medium Enterprises (MSMEs) play a very important role in stability, job creation and economic development of the nation. Thus, MSMEs need to acquire the attention of all parties by paying attention to the potential that exists in each region especially in the era of Asean Economic Community (AEC). This research is generally aimed to describe: MSMEs Strategy in facing AEC. This research uses descriptive explorative approach by analyzing MSMEs strategy in facing AEC. The survey was conducted on five featured clusters of MSMEs in Semarang City namely batik cluster, food processing cluster, handicraft cluster, tourism cluster and milkfish cluster. The population of this study consists of MSMEs entrepreneurs who joined MSMEs clusters in the city of Semarang. Selection of Semarang city as a research location is determined based on the consideration of economic development plan aspect especially in the field of trade. Determination of the MSMEs entrepreneur samples is done purposively based on the consideration of homogeneity and real condition of MSMEs clusters in Semarang City. The number of employer samples is 78 people. Data obtained from the field of research are analyzed descriptively by using Internal-External Matrix model. This study resulted in the conclusion that to face the era of AEC, the appropriate strategies for MSMEs in Semarang city is the strategy of growth through horizontal integration.</em></h3>

<p>The purpose of this study is to determine the efforts made by the S1 Management Study Program of Economics Faculty of XYZ University in applying Total Quality Management to increase customers /students satisfaction. This study used a descriptive qualitative method, which described the experiences of the informants, namely structural officials, lecturers, administrative staff and students on the efforts that have been given to increase students satisfaction. The results of this study indicate the application of 10 elements of Total Quality Management, namely focusing on customers, obsession on quality, scientific approach, long-term commitment, teamwork, continuous system improvement, education and training, controlled freedom, unity of purpose, and involvement and empowerment of employees have been carried out well and managed to meet the expectations of the students.<em></em></p>

Albedo semangka salah satu sumber pektin yang potensial, pektin merupakan komponen tambahan penting dalam industri pangan, kosmetik, dan obat-obatan, karena kemampuanya dalam mengubah sifat fungsional produk pangan seperti kekentalan, pengemulsi, dan pembentukan gel . Fruit leather dapat dibuat dari satu jenis buah atau campuran beberapa jenis buah-buahan. Pemanfaatan daun kelor sendiri selama ini hanya sebatas produk olahan yang mempunyai umur simpan pendek diantaranya sebagai sayur dan minuman, sehingga tidak semua orang dapat menikmati manfaat daun kelor, terutama masyarakat perkotaan. Tujuan dari penelitian ini adalah Mengetahui sifat fisik (tekstur) mutu kimia (kalium, kadar abu, karbohidrat dan serat) dan uji sensorik (tekstur dan rasa) tertentu pada fruit leather albedo semangka setelah ditambahkan serbuk daun kelor. Albedo dipisahkan dari kulitnya kemudian di potong kecil-kecil kecil lkemudian di timbang sesuai perlakuan lalu campurkan dengan gula 20, asam sitrat 0.1, dan serbuk daun kelor dengan formulasi 0, 0.5, 1, 1.5, 2 g, kemudian di cetak di loyang dengan ketebalan 1 cm, kemudian di panaskan di food dehydrator dengan suhu 60 selama 16 jam. Pengujian yang dilakukan meliputi kadar abu, kadar serat kasar, kalium, karbohidrat, tensil strength, dan organoleptik rasa dan tekstur. Hasil penelitian menunjukkan penambahan serbuk daun kelor dengan formulasi 0, 0.5, 1, 1.5, 2 g pada proses pembuatan fruitleather Albedo semangka berpengaruh (p<0,05) terhadap peningkatan kadar abu, Serat kasar, Kalium, Organoleptik (tekstur dan rasa) dan penurunan (Tekstur dan Karbohidrat), Penambahan serbuk daun kelor meningkatkan kadar abu fruitleather albedo semangka sebesar 0,70 % 0,91 %, Serat kasar sebesar 6,06 % 7,90 %, Kalium sebesar 154,49 mg 159,93 mg, cenderung menurunkan kadar Karbohidrat sebesar 72,21 % - 69,80 %, dan Tekstur sebesar 0,37 MPa 0,06 MPa. Perlakuan terbaik pada penelitian ini adalah pada perlakuan P5 yaitu dengan kandungan kadar abu sebesar 0,91 %, Serat kasar sebesar 7,90 %, Kalium sebesar 159,93 mg, cenderung menurunkan kadar Karbohidrat sebesar 69,80 %, dan Tekstur sebesar 0,37 MPa 0,06 MPa.

Tujuan dari penelitian ini adalah untuk mengetahui pengaruh penggunan formulasi sari semangka : gelatin pada pembuatan permen marshmallow terhadap kadar protein kadar air, kadar abu, vitamin A, kekenyalan dan sifat organoleptik. Data  yang   didsapat  dianalisa  secara  statistik  dengan  rancangan  acak  lengkap (RAL) dengan 6 perlakuan dan diulang sebanyak 3 kali. Sebagai perlakuan formulasi sari semangka  : gelatin P1 (94gr:6gr); P2(92gr:8gr); P3 (90gr : 10gr); P4 (88gr : 12gr); P5 (86gr : 14gr); P6 (84gr : 16gr). Hasil penelitian menunjukan formulasi sari semangka : gelatin memberi pengaruh pada kadar protein, kadar air, vitamin A, kekenyalan dan sifat organoleptik. Hasil uji menunjukkan perlakuan P6 disukai oleh panelis dengan kadar air 40.87 %, kadar protein sebesar 10.18%, kadar abu 0.21%, vitamin A 11.59%.

Onggok merupakan salah satu limbah dari industri tapioca, yang mengandung pati, sehingga berpotensi untuk diolah lebih lanjut, salah satunya dengan dimanfaatkan untuk dibuat tape melalui proses fermentasi. Senyawa yang berperan menentukan mutu tape antara lain glukosa dan alcohol, yang jumlahnya dipengaruhi oleh lama fermentasi. Penelitian ini bertujuan mengetahui pengaruh lama fermentasi terhadap kadar glukosa dan kadar alcohol yang dihasilkan. Digunakan Rancangan Acak Lengkap satu faktor yaitu lama fermentasi (dengan taraf perlakukan 0 jam, 24 jam, 48 jam, dan 96 jam) dengan 2 kali ulangan. Hasil penelitian menyatakan bahwa kadar glukosa dan alcohol tertinggi diperoleh pada jam ke-72 yaitu pada kadar glukosa 3,708% dan kadar alcohol 2,916%.  

The tight competition in the business world requires an organization to create a marketing mix strategy to market the products sold and increase sales turnover. This research analyzes the influence of marketing mix which includes product, price, place, promotion, people, physical evidence and process to purchase decision. This research is a quantitative research. Case study was conducted at  the  food  center  in  the  tourist  area  of  Selorejo  Dam  Reservoir. Data  obtained  from  80  respondents   through  direct  observation (observation) and questionnaires on people who have / have visited Selorejo  Reservoir and made  purchases  of  products  in  the  food center  Selorejo  Reservoir  Malang.  Method  of  data  analysis  using quantitative analysis that is doubled linear regression. The analysis performed shows the following  results:  1)  Product, price, promotion,  place, person,  physical  environment and process simultaneously  / together positively influence purchasing decision, 2) Product,  promotion,  place,  person  and process  partially  have  A positive influence on purchasing decisions. While price and physical environment  have a negative influence on purchasing decisions, 3) Of the five marketing  mix variables  that  have  a  positive  effect on variable in influencing purchasing decisions. 4)  Product, price, promotion, place, person, physical environment and process have contribution of 78.5% in explaining buying decision at food center of  Selorejo Reservoir. While other factors have a contribution of 21.5% explained by other variables. 
 

This study aims to find out more about the policy of the existing capital structure at the Small and Medium Enterprises (SMEs), the influence of the ratio of debt to assets, the ratio of sales to assets, the loan term to the benefit of business, types of financial institutions, and the loan term to profitability which measures the continuity of their business. This   study   is  a  combination   of   quantitative   research   by   using statistical tests. The qualitative research through general least square (GLS) to test the variable sales to total assets and the ratio of debt to total assets. The object of research  is SMEs spread across the city of Malang  by viewing the source of funding and the type of financial institution that is  accessible   related  to  profitability.   The  sample  selection   using purposive sampling technique with the SME population in the city of Malang, gained as much as 62 SMEs as the sample population collected as many as 36 SMEs.  The sample  is an SME  that is included  in the population sample that met the selection criteria. The results of the analysis to model 1 shows that the profitability of SMEs in Malang influenced  by the explanatory  variables used in the capital structure research by 74.20% and only range of approximately line of business and the type of financial institution that became the source  of  acquisition  of  capital  is  not  a  major  factor  of  financial performance or profitability of SMEs in Malang