Entrepreneurial orientation refers to the processes, practices, and making of decision to encourage new outcomes that have a specific entrepreneurial aspect. The action of an entrepreneurial refers to behaviors in decision on conditions of uncertainty, with swift actions seeing the opportunities to obtain maximum results. The capability of entrepreneurial actions is important for business players in developing ne products, new processes, new organizational managing through modification or reconfiguration of resources, and also in overcoming the speed of market change. Whereas, market orientation is the most effective organizational culture in creating the behaviors required to create superior value for buyers and produce superior performance for the organization. These two variables become strong capital in strengthening competitive advantage and towards achieving marketing performance. The phenomenon business of marine and fisheries business in Central Java is potential. As for the small and medium business centers of marine products are scattered in several cities in Central Java. Demak Regency, Semarang City, and Pekalongan Regency as the centers of marine-based food processing business were chosen for this study. This empirical study is expected to contribute theoretically and be useful in the managerial practice and can be used as material of consideration and policy for the government and the business players. Test of empirical analysis shows that entrepreneurial orientation and market orientation have a positive significant impact on competitive advantage, whereas competitive advantage gives a positive significant impact on marketing performance. The business players in marine-based food processing industry affirm that there is full awareness of the importance of dynamic movement in the entrepreneurial orientation and market orientation in order to maintain the sustainability of the existing business. The ability to look at the market conditions is an effort to keep the business sustains and develops, which greatly impacts on marketing performance as measured by sales volume and the increasing number of customers. Some weaknesses of this study are also discussed as a note for future research.

Body dissatisfaction reflects negative body image which may promote behavior changes in order to improve appearance. This study investigates the association between body dissatisfaction and dietary behavior of young adults. College students (n=379) completed a survey on body dissatisfaction and dietary behavior in a cross-sectional research design and convenience non-probability sampling method. Information about nutritional status, reasons of dieting, dieting methods, dietary behavior scale, and body dissatisfaction scale were collected. Most respondents had normal weight status, poor dietary behavior, and body dissatisfaction. Obtaining attractive body shape was the most voted reason of dieting, while cutting eating frequency was the most frequent dieting method. There was a weak and contradicting (r=-0.095) association between body dissatisfaction and dietary behavior which meant that body dissatisfaction was followed by poor dietary behavior

Hyperglycemia is associated with oxidative stress and the pathogenesis of diabetic complications. To reduce the hyperglycemia, modern treatment combined with traditional therapies through functional foods need to be considered, particularly to repair the damaged pancreas beta cells. A foodstuff that has a functionality potential is velvet beans (Mucuna pruriens L), espcially when it is in the form of a fermented product, i.e. tempe. The aim of study was to prove the effect of velvet beans tempe intake on blood glucose levels and superoxide dismutase antioxidant status. This research used randomized controlled group pre test- post test design using 50 male Sprague Dawley (SD) rats aged 2-3 months. The rats were subdivided into 5 groups, 10 rats per group, by means of random allocation. Group 1 is negative control (C-), group 2 is positive control (C+), group 3 is X1-TK10%, group 4 is X2-TK20%, group 5 is X3-TK30%. The groups of C+,X1, X2, X3 are induced by 40 mg/kg body weight stereptozotocin dose by intra peritoneal injection. The research was conducted for 30 days. The data were analyzed with Paired T Test, One-way Anova and continued by the Duncan’s Multiple Range Test. The results showed that streptozotocin injection increased the level of blood glucose and reduced the level of serum superoxide dismutase antioxidant activity. Bioassay experiment demonstrated that velvet bean tempe diet reduced the level of blood glucose. On the other hand velvet bean tempe diet improved the level of superoxide dismutase antioxidant activity.ABSTRAKHiperglikemi menimbulkan stress oksidatif dan patogenesis komplikasi diabetes. Untuk menurunkan hiperglikemi perlu dipertimbangkan kombinasi antara pengobatan modern dengan terapi tardisional melalui pangan fungsional guna mengurangi kerusakan sel beta pankreas. Bahan pangan yang memiliki potensi fungsional tersebut adalah biji koro benguk (Mucuna pruriens L) yang difermentasi menjadi bentuk tempe. Tujuan dari penelitian ini adalah untuk membuktikan pengaruh asupan tempe koro benguk terhadap kadar glukosa darah dan status antioksidan serum pada tikus hiperglikemi. Penelitian ini menggunakan 50 ekor tikus jantan jenis Sprague Dawley umur 2-3 bulan. Tikus dibagi ke dalam 5 kelompok dengan cara random alokasi. Kelompok 1 kontrol negatif (C-), kelompok 2 kontrol positif (C+), kelompok 3 adalah X1-TK10%, kelompok 4 adalah X2-TK10%, kelompok 5 adalah X3-TK10%. Tikus kelompok C+, X1, X2, X3 diinduksi streptozotocin (STZ) dengan dosis 40 mg/kg BB secara inta peritoneal. Penelitian dilakukan selama 30 hari. Data dianalisis dengan Paired T test, One way Anova dan dilanjutkan dengan Uji Wilayah Ganda Duncan. Hasil penelitian menunjukkan bahwa STZ meningkatkan kadar glukosa darah dan menurunkan aktivitas antioksidan SOD serum. Hasil analisis in vivo pada tkus menunjukkan bahwa asupan tempe koro benguk menurunkan kadar glukosa darah dan meningkatkan aktivitas antioksidan SOD serum.

The difficult time caused by the Covid-19 pandemic outbreak proves that SMEs can survive even with serious problems that directly impact them. This research is a qualitative descriptive study by conducting interviews to 30 respondents of seafood-processing entrepreneurs in the city of Pekalongan. The interviews were conducted with business actors by using random sampling, and data collection was in form of convenience sample. Indepth interviews were conducted by exploring information on businesses carried out before the pandemic, during the pandemic, and adaptive efforts to survive in the new normal era. In the period before the pandemic, the amount of production per month of seafood-processing SME in Pekalongan Regency was quite diverse with the number of products varying from less than 100 kg/month (7%) up to more than 1000 kg/month (57%). Nevertheless, they have not used IT as a supporting means in their efforts. They continue to market their products directly in the area around Pekalongan and also outside Pekalongan area. During the Covid-19 pandemic, all SMEs' businesses continued but experienced significant declines such as difficult and expensive raw materials and a decrease in the number of buyers. On the other hand, the impact of pandemics on marketing and labour areas is not very significant. The marketing activities continue as before the pandemic and the employees work as usual. However, product innovation is minimal due to the lack of capital and knowledge. In the new normal era, all seafood-processing SMEs will continue their efforts. They will compete with the market, which remain optimistic that their products will improve so that they can increase the production. Besides, the new normal business plan for them is also like expanding the marketing and trying to be more successful. They also have specific targets to keep selling and continue to survive in the hope that the government can also synergize through the provision of assistance in form of the access to capital. This research concludes that the majority of SMEs in seafood-processing business are still able to survive in crises due to prolonged pandemics. Although they are able to stay and continue their efforts, there has not been innovation related to more adaptive marketing patterns, namely the utilization of digitalization.

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