This study aims to evaluate the extent to which the Shopee e-commerce platform affects the sales rate of clothes in Pasar 16 Ilir, Palembang, which is known as one of the largest clothing trading centers in South Sumatra. The background of this research departs from the phenomenon of the rapid development of e-commerce in Indonesia, where Shopee dominates the fashion category and is the main choice of consumers in online shopping. The change in consumer behavior from conventional to digital shopping patterns encourages businesses in traditional markets to adjust strategies to remain relevant and competitive in the increasingly dynamic era of digital transformation. This research method uses a combination of quantitative and qualitative approaches. A survey was conducted on 100 sellers and 150 consumers to collect data on shopping habits, perception of promotions, and the impact of using Shopee on clothing sales. In addition, in-depth interviews with several business actors at Pasar 16 Ilir were conducted to gain a more detailed understanding of the adaptation strategies they implemented. Data analysis shows that Shopee's promotional features, such as discounts, cashback, and flash sales, are the dominant factors that increase consumer interest. Hedonistic aspects, including the convenience and pleasure of online shopping, as well as customer reviews, also have a significant influence on purchasing decisions. The results of the study confirm that the integration of Shopee with the traditional market contributes to the increase in the volume and sales value of clothes in Pasar 16 Ilir. The online-to-offline (O2O) synergy model helps merchants reach a wider market and improve their competitiveness. In conclusion, optimizing e-commerce platforms through effective promotion strategies, review management, and customer service is the key for MSME actors in facing competition in the digital era.

Micro, Small, and Medium Enterprises (SMEs) play an important role in the economy, including in the growing culinary sector. Cimol Bojot Aa, a culinary business focusing on selling cimol snacks, operates in a highly competitive market. This study aims to analyze the internal and external environments influencing the business strategy of the SME Cimol Bojot Aa. The methodology used includes SWOT and TOWS analysis, combining internal and external factor analysis to formulate business development strategies. Data were collected through interviews with the business owner, direct observation, and related document studies. The results show that Cimol Bojot Aa has strengths in unique products and competitive pricing, but faces challenges in marketing and financial management. Based on these findings, it is recommended that the business focus on strengthening digital marketing strategies and improving financial management for sustainable growth. This study provides practical recommendations for SME owners in planning adaptive and competitive business strategies in the culinary market.

This study aims to identify the challenges faced by teachers in designing Program Pembelajaran Individual (PPI) for children with special needs in Pekanbaru City. PPI is a learning approach that is specifically designed to suit the unique needs, potential and characteristics of each learner, especially in the context of inclusive education which prioritizes equal access for all children. This research uses a descriptive qualitative method with data collection techniques through in-depth interviews and direct observation of teachers in several special schools (SLB). The results showed that teachers face various challenges, such as the number of children with disabilities exceeding the ideal class capacity, the diversity of student characteristics, limited human resources and infrastructure, lack of active parental involvement, and the gap between pedagogic theory and practice in the field. Despite this, teachers continue to do their best by developing creative, flexible and collaborative learning strategies. This study recommends the need for more concrete support from schools, government and families for the successful implementation of IEP in inclusive education.
 

This study aims to analyze entrepreneurial knowledge on entrepreneurial interest among students. By using the literature study research method. This study refers to 30 journal articles that discuss the topic of the influence of entrepreneurial knowledge on student entrepreneurial interest. The analysis shows that knowledge has a positive and significant influence on entrepreneurial interest in students with a percentage of 93.33%. Entrepreneurial knowledge, including business understanding, management, and innovation, is an important foundation in building students' courage and ability to be entrepreneurs. This research confirms the importance of increasing entrepreneurship learning in higher education to encourage young people to create innovative and independent job opportunities.

Macrozoobenthos is a group of benthic organisms measuring more than 1 mm that plays a crucial role in the process of decomposition and mineralization of organic material in aquatic ecosystems. The purpose of this observation was to determine the ecological index and density of macrozoobenthos in Pengudang and Dompak Waters. This observation was conducted from May 26-27, 2024 in the waters of Pengudang and Dompak using the survey method. Determination of sampling points is done by random sampling of 20 points each line transect. Macrozoobenthos measurements using 1x1m quadrant transect. The results showed that Pengudang waters had a higher species density with an average value of 13 (medium) compared to Dompak with an average of 0.03 (low). The diversity index ranged from 0.36-1.05, with Pengudang showing higher values. The uniformity index in Pengudang was 0.50 (medium), and in Dompak 0.17 (low). The dominance index was higher in Dompak (0.84) than Pengudang (0.40). Water quality parameters showed that temperature, salinity and pH were within safe limits, but TSS values in Dompak exceeded quality standards, indicating higher sedimentation levels.