The business competition for batik in Bangkalan is getting tougher because of the increasing business in batik, to be able to survive one way that can be used is to conduct business development by knowing consumer preferences. This research was conducted to determine the factors that influence consumer preferences of Tanjung Bumi batik in Tresna Art Gallery. Factors that influence consumer preferences can be seen from three things, that is based on product attributes, interests, and customer satisfaction. The sample of this study was 78 respondents with a period of data collection for 4 weeks. The results of the study say there are 3 factors that influence consumer preferences based on attributes that is esthetics, price perception, and price suitability with benefits. Consumer preferences based on interests are also influenced by 3 factors namely, lifestyle, profession, and family, while preferences based on customer satisfaction are only influenced by one factor, is the suitability of expectations. If viewed thoroughly, the factors that most influence consumer preference are conformity of expectations. Based on the results of the study it can be concluded that there are 7 factors that influence consumer preferences of Tanjung Bumi batik in Tresna Art Gallery, that is esthetics, price perception, price suitability with benefits, lifestyle, profession, family, and suitability of consumer expectations. Persaingan usaha batik tulis di Kabupaten Bangkalan semakin ketat karena bertambahnya usaha pada batik tulis, untuk dapat bertahan salah satu cara yang dapat digunakan adalah melakukan pengembangan usaha dengan mengetahui preferensi konsumen. Penelitian ini dilakukan untuk mengetahui faktor-faktor yang mempengaruhi preferensi konsumen batik tulis Tanjung Bumi di Galeri Tresna Art. Faktor yang mempengaruhi preferensi konsumen dapat dilihat dari tiga hal, yaitu berdasarkan atribut produk, kepentingan, serta kepuasan konsumen. Sampel penelitian ini sebanyak 78 responden dengan jangka waktu pengambilan data selama 4 minggu. Hasil penelitian mengatakan terdapat 3 faktor yang mempengaruhi preferensi konsumen berdasarkan atribut yaitu keindahan, persepsi harga, dan kesesuaian harga dengan manfaat. Preferensi konsumen berdasarkan kepentingan jugan dipengaruhi oleh 3 faktor yaitu, gaya hidup, profesi, serta keluarga sedangkan preferensi berdasarkan kepuasan konsumen hanya dipengaruhi oleh satu faktor saja yaitu kesesuaian harapan. Jika dilihat secara menyeluruh faktor yang paling mempengaruhi preferensi konsumen ialah kesesuaian harapan. Berdasarkan hasil penelitian tersebut dapat disimpulkan terdapat 7 faktor yang mempengaruhi preferensi konsumen batik tulis Tanjung Bumi di Galeri Tresna Art, yaitu keindahan, persepsi harga, kesesuaian harga dengan manfaat, gaya hidup, profesi, keluarga dan kesesuaian harapan konsumen

Tempe cheese stick is a snack which is made of cheese stick that is produced by using a different ratio between tempe and wheat flour as its main ingredients. This product is aimed to formulate a tempe-flavoured snack which catches up with the current trend in the food industry, so it can reach a wider market as an alternative option for a souvenir. The purpose of this research is to analyse the hedonic quality and hedonic index over colour, taste, and texture of the tempe cheese stick with different proportions of tempe and wheat flour. This research employs fully randomised design methods to conduct experiments by using one deciding factor which is the proportion of wheat flour and tempe (60 percent:40 percent, 45 percent:55 percent and 30 percent:70 percent) and it is done twice. The data is analysed by using One Way ANOVA. If there is a contrast in the colour, DMRT test is conducted successively. The result shows that there is a significant difference in the hedonic quality of colour and texture of tempe cheese stick according to the variation in the proportion of tempe and wheat flour, however, this variation does not quite affect the hedonic quality of taste. Consequently, there is a clear difference in the measured taste and texture hedonic index of the tempe cheese stick according to the wheat flour and tempe proportion change, while the colour hedonic quality is relatively unaffected.   Stik keju tempe merupakan makanan ringan yang dibuat dari stik keju dengan menggunakan tempe dan terigu dengan perbandingan yang berbeda. Produk ini dibuat dengan maksud untuk membuat snack atau makanan ringan rasa tempe yang bisa diterima banyak orang dengan rasa jaman sekarang dan sebagai oleh-oleh. Tujuan penelitian ini adalah untuk menganalisis mutu hedonik dan tingkat kesukaan (hedonik) terhadap warna, rasa dan tekstur stik keju tempe dengan perbandingan tepung terigu dan tempe yang berbeda. Metode penelitian yang digunakan yaitu penelitian eksperimen dengan Rancangan Acak Lengkap (RAL) menggunakan satu faktor yaitu perbandingan tepung terigu dan tempe (60 persen:40 persen, 45 persen:55 persen dan 30 persen:70 persen) dan diulang sebanyak dua kali. Data dianalisis dengan One Way ANOVA. Apabila terdapat perbedaan yang nyata maka dilakukan uji lanjut DMRT. Hasil penelitian menunjukkan bahwa terdapat perbedaan yang nyata pada mutu hedonik warna dan tekstur stik keju tempe dengan perbandingan tepung terigu dan tempe yang berbeda, sedangkan pada mutu hedonik rasa tidak berbeda nyata. Terdapat perbedaan yang nyata pada tingkat kesukaan rasa dan tekstur stik keju tempe dengan perbandingan tepung terigu dan tempe yang berbeda, sedangkan tingkat kesukaan warna stik keju tempe tidak berbeda nyata.

Preman Super, which stands for Perempuan Mandiri Sumber Perubahan (Independent Women as a Source of Change), is a community of housewives and informal workers which aims to empower the community members to become independent women. This community embraces MSMEs. The MSMEs run by the Preman Super community are growing businesses in a competitive marketplace so that it requires improvement efforts such as through performance appraisal or evaluation. This study used the European Foundation for Quality Management (EFQM) to measure the performance of the MSME. The EFQM model is based on two criteria, namely enablers and results. Enablers consist of leadership, people, strategy, partnership and resources, processes, and products and services, while results consist of customer results, people results, society results, and business results. This study modified the scoring matrix of RADAR by adding key performance indicators (KPI) because the dimensional targets of the criteria of results can be evaluated if each sub-criterion has a key performance indicator (KPI). The EFQM model with a modified RADAR scoring matrix was used as a performance measurement tool for MSMEs managed by Preman Super community. The final score of the MSME performance was 270, meaning that the company was in phase II, i.e., a process-oriented organization.