The purpose of this study is to discuss the relationship between satisfaction with service quality, by determining the number of vehicles and the ideal tariff for passengers. This research was conducted on consumers who use the Bandung City Bus. The relationship between satisfaction and service quality with passenger loyalty using the structural equation modeling (SEM) method, the ideal tariff is seen from the ability and willingness to pay passengers compared to vehicle operating costs, the break-even load factor method is used to calculate the number of vehicles that consider passenger needs, revenue, and operational costs. The results of the calculation of service quality on satisfaction is 6,731, proving that service quality has a significant and positive influence on customer satisfaction. One of the dimensions of service quality is tangible include physical evidence has the higest correlation with satisfaction factors on the service quality dimension affecting passenger loyalty. Service satisfaction is obtained from vehicles are load factors, and tariffs, which are calculated from six non-toll routes in Bandung, with the Ability to Pay vehicle suitable tariffs, only route 6B shows the Willingness to Pay customers below the current tariff.

The design of green Kue Balok baking equipment fueled by gas needs to be made because the cake seller in Bandung still uses the baking tools with fueled by charcoal, which has shortcomings such as charcoal burning which takes a long time, charcoal residue such as smoke and dust which contain carcinogen materials , which is bad for health, so it must be eliminated in order to make it more secure and comfortable, and is expected to be used in restaurants, malls and weddings. This designing alternative uses the VDI 2222 method.Keywords: Design, Baking Equipment, Kue Balok, Gas, GreenABSTRAKPerancangan alat panggang Kue Balok ramah lingkungan berbahan bakar gas, perlu dilakukan karena penjual Kue Balok di Kota Bandung masih menggunakan alat panggang dengan bahan bakar arang, yang mempunyai kekurangan seperti pembakaran awal yang membutuhkan waktu lama, sisa pembakaran arang seperti asap dan debu yang menggandung karsinogen, yang buruk untuk kesehatan, sehingga kekurangan tersebut harus dihilangkan supaya lebih bersih aman dan nyaman, dan diharapkan dapat digunakan di restoran, mall dan acara pernikahan. Alternatif perancangan ini menggunakan metode VDI 2222.Kata kunci: Perancangan, Alat Panggang, Kue Balok, Gas, ramah lingkungan.

Distribution system is a bridge between producers and consumers where the level of importance is very high and the need for calculation of time and capacity of the determination of the route to be made. Therefore, it is necessary to propose effective and efficient distribution route determination by using Clarke & Wright and Tabu Search method and application proposal which must be in company. Based on the proposed distribution determination can determine the route of the achieved distribution channels, the efficiency of time and distance by taking into account the capacity, speed, route, and others. The Clarke & Wright and Tabu Search methods are used to determine the route of distribution routes and improvements on the routes route of distribution of ultra-liquid dairy products by considering the capacity aspect, vehicle speed, loading and unloading time, time matrix, distance matrix, distance saving, and iterations Contained in the method. Based on the calculation results can be concluded that the proposed determination of distribution feasible applied to the company because the comparison of time and distance performance resulting savings and improvements in time and distance by reducing the amount of time achieved on each route and tour contained in the applicable time horizon.

Kue Balok seller in Bandung are still using baking equipment fueled by charcoal, which have shortcomings such as long setting time for combustion, residual burning of charcoal (e.g smoke and dust) that may contain carcinogens, which is bad for health, so that the design of the Kue Balok baking equipment eco-friendly gas-fuel needs to be made, and the shortcomings from the equipment that uses charcoal must be removed in order to make it safer for the operator, consumer, and for the environment. (Novirani et al., 2017), therefore the prototype of ergonomic Kue Balok baking equipment is created, functionally tested by using FAST (Framework for the Application of System Thinking) method, and the improvement made for the baking equipment is a change for the burner and the addition of plate ontop of the burner to anticipate the wasting of heat, so the prototype resulting works better, and is expected to be used indoors such as restaurant malls and weddings.

One of the company efforts in increasing the sales volume of a product is with maintaining and increasing the quality of a product that have been produce by the company. Therefore, it is very important for the company to analyze and identify the problems that have been caused during the production process so the company can increase the quality of the product and productivity. Problems that cause during analyzing the defect product in production is how to arrange the optimal setting from each factor that significantly related so the company can minimize the defect product. This research was done at CV Tunggal Jaya Plastics and took the Morning Fresh (Lime) 1000 ml case product. Taguchi method is one of the methods that can be used to minimize the defect product by applying robust system for uncontrollable factors. The final result is to know factors that related significantly to the defect product and suggest the level of each factor therefore the defect product can be minimized.