Increased internet usage and fast-paced consumer's demands have created business opportunities, including online food delivery services. However, competition with similar national-scale businesses allegedly contributed to the decline in the number of XYZ company orders, one of the food-delivery service providers in Yogyakarta. Therefore, this study aimed to identify the need's attributes of the daring food delivery service consumers, to find out the servicequality satisfaction level, and to determine the technical requirement for improving the delivery service. The combination of Servqual and Quality Function Deployment (QFD) were then used to reach the research goals. The online survey instruments, which were borrowed from the previous studies and adapted for this study, were distributed from June 2016 to February 2017 to more than 700 XYZ's consumers, with the number of respondents who answered as many as 213 peoples. Cronbach's Alpha, the most common test for multiple Likert questions in a survey, was then used for analyzing the collected data. The result shows that order conformity; politeness and friendliness of messengers and administrative workers; cleanliness of food box; a good conditionof received ordered food; and affordable delivery costs are the top five attributes of consumer needs. Meanwhile, the top five observed technical requirements are the provision of skills training to messengers and administrative workers; periodic evaluations of service performance; the regular addition of food outlet members; providing map feature on the company website, and provision of ordering applications. The identified requirements can benefit local food delivery service providers in competing with national scale competitors and adapt to disruptive age.

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The trend of people changing to healthier lifestyle has contribution to increase consumption of healthy food including pigmented rice. Demand for pigmented rice in the special province of Yogyakarta has risen but farmers are still having difficulties in marketing their produce. This research aimed (1) to identify segments of targeted consumers for pigmented rice sales, and (2) to develop marketing strategy for pigmented rice as a functional food. The research was conducted in districts of Yogyakarta, Sleman, and Bantul. Consumers were grouped based on their psychographic aspects i.e. motivation, health awareness, and lifestyle. It seemed that farmers needed to do rebranding upon their products and focusing on consumers with high awareness toward their health. Keywords: Functional Food; Marketing Strategy; Pigmented Rice; STP Analysis

Structured lipid is triglycerides composed of medium chain saturated fatty acids and unsaturated fatty acids. Coconut oil contains adequate amounts of medium chain and unsaturated fatty acids. The objective of this research is to evaluate a new method of producing structured lipid directly from coconut oil through directed interesterification in a solvent at three successively decreasing temperatures. The tested solvents are cellosolve and acetone. The results of the research showed that the new method is indeed effective and acetone is the better solvent. Three stages directed interesterification of coconut oil in acetone solvent could deliver around 24% of structured lipid.