This study investigates the aspects of e-payment security concerning e-commerce consumers' purchase intentions. This study further involves college students in Semarang -Indonesia as representatives of the millennial generation. Structural equation modeling (SEM) using Wrap-PLS is employed to analyze the data. The findings show a fit model to explain e-commerce customers' purchase intentions. The results of this study reveal a better mediating effect of perceived usefulness on e-payment security and customers' purchase intentions. Perceived ease of use also has a significant indirect effect, through e-payment security, on e-commerce customers' purchase intentions. In addition, understanding the ease and usability of the security aspects of the payment affects e-commerce consumers' purchase intentions. The results also give a heightened awareness of security in electronic transactions.

Indonesia’s cocoa processing industry has a high demand for fermented cocoa but only about 49% of the fermented cocoa is available. Fermentation is critical because it kills the cotyledons and generates aroma precursors. Indonesian farmers, on the other hand, are hesitant to ferment due to the lengthy fermentation process (6-7 days). The purpose of this study is to conduct a review of several modified cocoa fermentation techniques to determine how they can be used to shorten the fermentation time. The database was compiled from articles published in peer-reviewed journals on cocoa fermentation. The literature search was conducted using the website openknowledgemaps.org, which utilized Pubmed (life science) to discover full-text articles published in English between January 1990 and January 2021. The results indicated that fermentation time could be decreased by (1) adding inoculum, (2) determining the pH and temperature required to activate an intracellular enzyme, (3) Addition of external enzymes during fermentation, and (4) reducing the pulp content. Combining these methods to improve fermentation techniques can enhance the quality of farmers’ cocoa beans in a shorter processing time.

Decision Support Systems (DSS) are systems that assist decision-makers and aim to synthesize domain and technical knowledge and package it so non-scientists can use and comprehend it. This study aims to compile initial empirical studies that can objectively reject or confirm the central hypothesis. The materials were retrieved after applying the filtered query across all sources. All search engine providers use five query strings. In each example, five findings were collected, sorted, and compared to one another, and 152 papers were generated. Seventy-six documents were discovered after applying the inclusion and exclusion criteria. Each of the 70 papers was independently examined and analyzed. The method of study followed a specific procedure explicitly developed to minimize the risk of researcher bias. It is primarily concerned with whether fisheries have decision-making systems and what empirical outcomes these systems produce, particularly in real-time analysis. The result shows a dearth of research on intelligent DSS, which accounts for less than 3% of all DSS types discussed in the article. This study offers academics and professionals an overview of the implementation of DSS. These new contributions imply the form of several different new contributions to further research. Furthermore, the possibility of identifying research gaps increases once merged with geoinformation technology or spatial information. We introduced a new model that combines spatial logistics techniques with GIS-based tracing and tracking. The envisioned logistics ensure spatial and logistical traceability in the process of fish products.

The study of controlled methods of cocoa fermentation on a small scale is important to assess the maintenance of heat generated in the last days of fermentation. The research aimed to study the impact of spontaneous fermentation in controlled fermentation systems on the quality and acceptability of fermented cocoa beans. A 2×3 complete factorial design used different controlled fermentation systems (jacket system, solar heater and wooden box) and pulp reduction as variables. Samples were analyzed for fermentation index and volatile aroma composition profile using Headspace-Solid Phase Microextraction (HS-SPME) and Gas Chromatography-Mass Spectrometry (GC-MS). The profile of volatile compounds is evaluated for the studied variables using a multivariate Principal Components Analysis (PCA). The results showed increasing fermentation times in the jacket system seeing that it raised the fermentation rate and accelerated it to five days of fermentation combined with pulp reduction. The PCA analysis showed differences in the chemical composition of volatile compounds that were mainly associated with the reduction of the pulping process than the type of controlled system in four days of fermentation.