The Corona pandemic has spread almost everywhere in the world. Indonesia became one of the affected countries. The education sector became one of the affected sectors and changed the learning process, which was initially dominated by conventional learning into E-Learning based learning. This sudden change makes all components of learning, especially teachers and instructors, have to adapt to use the facilities available. However, this sudden change inevitably creates obstacles to the achievement of learning objectives. Therefore, it is considered important to evaluate the learning process through this e-learning facility so that teaching participants can feel satisfied and the learning objectives are achieved. The research method used is a mixed method method by conducting a qualitative method first to design a model of insight obtained from interviews with respondents then using quantitative methods to obtain statistical values to strengthen the proposed model.A total of 153 respondents' data were processed using Partial Least Square software. The results of data processing prove model is valid and reliable. The model has strong predictive power. From four proposed variables, Perception Ease of Use, Perception Usefulness, and Facilitating Condition have a significant positive effect on User Satisfaction (students). And student satisfaction has a significant positive effect on the future use of e-learning media behavior.

In recent years, the market for delivery foods has grown rapidly. The large-scale social restrictions that were announced by Indonesian government as a response to Covid-19 pandemic has continued the increasing trend of online food delivery. Convenient and health factors are the main motivator of this trend. Therefore, there is a growing concern about the effective packaging design for takeout foods. However, only a few a study published on this specific topic. It is important to understand the main concern of customers on the takeout foods packaging design. The purpose of this study is to design suitable takeout foods packaging based on the customer perspective using a pull market strategy. This study used various data collection methods such as observation, interview, literature study, and survey. Data collected was analyzed with descriptive analysis and SWOT analysis. A packaging design is proposed considering customer inputs on packaging material, design, and information needed.

Kurikulum Baru yang merevisi Kurikulum SMK 2018, Revisi menitik beratkan pada penggunaan teknologi informasi dan telekomunikasi. Pada kurikulum tersebut terjadi beberapa pembaharuan seperti munculnya nama Otomatisasi dan Tata Kelola Perkantoran dan juga munculnya mata pelajaran yang berbau digital dan teknologi. Salah satu mata pelajaran yang disoroti adalah pengarsipan elektronik untuk menjawab tantangan tersebut. Tujuan pengabdian ini untuk meningkatkan kompetensi guru-guru dan staf SMKN Cisarua dalam bidang sistem kerasipan elektronik dengan program IWSM dan pengenalan aplikasi wordpress. Metode pengabdian ini hybrid. Hasil evaluasi rata-rata nilai post test dibandingkan pre-test mengalami kenaikan sebesar 18% ini menunjukan hasil yang positif. Dengan tingkat kehadiran peserta pelatihan selama 5 hari sebesar 82,4%. Ini menandakan antusiasme peserta tinggi.

Ojek Online is a motorbike based public transportation application. Gojek and Grab is the top ojek online in Indonesia. There are still many local startups in the ojek online business such as Ladyjek, Blu-jek, and Motorcycle taxi. They are unable to compete because their rates are less competitive. This is because the capital owned is not too big to do the "burning money" like other startups. A model is needed to analyze what factors affect passenger using ojek online services. So, we hope local startups can compete with their innovation based on needs from consumer which will be analyzed in this research. There have been several studies that have examined the behavior of users of public transportation services, both of conventional and online transportation, which is currently booming. However, the author has not found a detailed study observing what factors influence the behavior of ojek online's users. Therefore, the authors develop a model that integrates variables which include overall service indicators not only the application but also overall aspects like the driver and usefulness of the services. In this study a set of questionnaire was distributed and used to measure the model and data taken as many as 200 samples. Partial Least Square is used to analyze the data that has been taken. The measurement results show the model has a predictive power that is good enough to measure customer loyalty from ojek online user and all hypotheses are accepted.

Objective: This study aims to analyze the adoption of mobile business applications by culinary SMEs in Indonesia using the extended TAM (technology acceptance model). The extended TAM used in this study uses additional variables such as subjective norms, self-efficacy, and facilitating conditions, which the previous study used these variables in the context of technology adoption. Research Design & Methods: The sample used was 424 respondents of culinary SMEs in Indonesia. Data collection was found using an online questionnaire, meanwhile, for data processing using the PLS-SEM method. Findings: The results show that culinary SMEs will use a mobile business application if the application is useful and easy to use. In addition, they also need to be encouraged by social environmental factors (subjective norms), self-confidence to use the application (self-efficacy), and supporting facilities conditions. Implications & Recommendations: Theoretically, this research uses extended TAM which has been used previously but in a different context, namely the adoption of mobile business applications. Practically, this research will provide insight for application development companies to create mobile business applications that can be well adopted by culinary SMEs. Contribution & Value Added: This study is the first to empirically employ the TAM, subjective norms, self-confidence, self-efficacy, and facilitating conditions in analyzing the adoption of mobile business applications by culinary SMEs.