Cashless transaction tools in finance digitalization era has been directing to cashless society. However, the recent survey revealed that the rate of internet penetration for transferring money online was still low. This causal design research aimed at explaining the low rate of internet penetration for online money transfer purposes. Referring to the theory cited, the post-usage e-Banking behavior probably influences the customer loyalty. The description of this behavior is in accordance to four dimensions such as accessible, trustworthy, practical, and useful. In terms of post-usage behavior, the result showed that the vast majority of respondents were very satisfied. The average value of post-usage e-banking behavior on BNI 46 for online money transfer was 4.37. Furthermore, the value obtained of BNI 46 customer loyalty variable on ebanking service for online transfer money was 4.352 in the high level. The higher level of customer satisfaction which is indicated from post-usage e-banking behavior for online transfer money transaction is, the more customer loyalty will be.

High saturated fatty acid content in coconut milk can be reduced by adding unsaturated fat. Pretreatment such as pasteurisation, homogenization or stabilizer and emulsifier addition are essential to prevent emulsion deterioration that could happen in few hours. This study aimed to determine the most appropriate combination of gum arabic and sucrose ester to produce good emulsion stability based on its physical and chemical characteristics. Furthermore this study also aimed to determine correlation between creaming index and other characteristics of coconut milk emulsion. Emulsion stability of mixed coconut milk in sterile glass bottles was observed for 7 days under 23-24°C. Stabilizer and emulsifier added were gum arabic and sucrose ester in five combinations, i.e. 6% gum arabic, 0.3% sucrose ester, 6% gum arabic + 0.3% sucrose ester, 3% gum arabic + 0.15% sucrose ester and 4.5% gum arabic + 0.225% sucrose ester. The physical characteristics evaluated were creaming index, total color change, viscosity and droplet distribution, while the chemical characteristics observed included pH, TBA value, and protein content. Data were analyzed by One Way Anova at 95% significant level to determine the differences among treatments. Bivariate Pearson Correlation was used in order to determine the interaction among sample characteristics. The data showed that, gum arabic and sucrose ester can maintain the emulsion stability. A combination of 4.5% gum arabic and 0.225% sucrose ester provided the best physicochemical characteristics with the lowest creaming index and decreased viscosit, and uniform droplet distribution.

The Sido Makmur Farmers' Association Sidorejo, Gunungpati, Semarang City has promising potential to become a tourist village based on cow's milk. The problem is that the management of cow's milk products is not optimal because it is still done in a conventional way and does not pay attention to hygiene and sanitation. Until 2020, the Sido Makmur Sidorejo livestock farmer group continues to strive to increase cow's milk products. Therefore, the community service team assists in the safety of dairy cow's milk to be safe from biological, chemical and physical contamination by testing cow's milk in accordance with the Indonesian National Standard Source: SNI 01-3141-1998 (SNI Fresh Cow Milk). The service team also provides assistance in the development of dairy cow's milk products, especially during the fasting month, when demand decreases, overproduction occurs so that at that time cow's milk can still be processed to produce products that can be offered to visitors. In this service activity, the team designed and built a Pasteurization machine with a milk capacity of 15 liters. Based on the results of the experiments carried out, the system can process temperatures between 60OC and 80OC in accordance with the provisions for Pasteurization at medium temperatures.

Indonesia has a largest market potential for various sharia-based products, services and services. Islamic banking has a relationship with religious factors of a brand image. This study aims to determine the image of the Giro iB Wadiah Sharia Commercial Bank service brand in Kota Bandung. The data analysis technique used is Critical Factor Analysis with a sample of 96 customers. The results showed that the Giro iB Wadiah brand image was quite high. In conclusion, Gito iB Wadiah has been able to meet the needs and desires of customers for fund management transactions in the minds of customers.