AbstrakKondisi dinamika masyarakat yang semakin meningkat menyebabkan terjadinya perubahan gaya hidup termasuk pergeseran pola konsumsi pangan dari menggunakan bahan pangan segar beralih sebagian ke produk pangan beku (frozen food). Produk frozen food menjadi salah satu alternatif pilihan rumah tangga dalam memenuhi kebutuhan pangan. Saat ini produk frozen food bervariasi sehingga menuntut konsumen untuk dapat memilih produk olahan pangan terbaik. Penelitian ini bertujuan untuk menganalisis pengaruh pengetahuan produk, kemasan, dan lingkungan sosial terhadap keakraban produk dan pengaruh keakraban produk terhadap minat beli. Penelitian ini dilakukan di Kelurahan Ketawanggede dan Kelurahan Dinoyo, Kecamatan Lowokwaru, Kota Malang. Pengambilan data mengunakan metode judgement sampling dengan instumen kuesioner. Jumlah responden sebanyak 111 konsumen yang telah mengonsumsi frozen food minimal dua kali dalam sebulan dalam tiga bulan terakhir saat pengambilan data dilakukan. Data diolah dengan menggunakan Generalized Structured Component Analysis (GSCA). Hasil penelitian menunjukkan bahwa pengetahuan produk tidak terbukti memberikan pengaruh signifikan terhadap keakraban produk. Kemasan produk dan lingkungan sosial terbukti memberikan pengaruh signifikan terhadap kekaraban produk. Keakraban produk juga terbukti memberikan pengaruh signifikan terhadap minat beli konsumen terhadap produk frozen food.Kata Kunci: frozen food, keakraban produk, kemasan, lingkungan sosial, minat beli Product Familiarity and Purchase Intention of Frozen Food : The Role of Product Knowledge, Packaging, and Social Environment AbstractThe dynamics condition of society is increasing due to the lifestyle change including shifthing patterns of food consumption from fresh raw food to frozen food products in some of consumers. Nowdays, frozen food products become an alternative options of households to fulfill food needed. Frozen food products is vary so will be influence that the demand of consumers's ability in choosing the best processed food products. This research aimed to analyze the relationship between the product knowledge, packaging, and social environment on familiarity of products and relationship between familiarity of products and purchasing intention among consumers of frozen food. This research was conducted in the Ketawanggede and Dinoyo Village, Lowokwaru Subdistrict, Malang City. Data collection used judgement sampling with the questionnaire as instrument of data collecting. The total of respondents were 111 customers who have cunsomed frozen food at least twice a month in the last-three month when data collecting was conducted. The data analysis used the Generalized Structured Component Analysis (GSCA). The result showed that product knowledge has no significant effect on product familiarity. Packaging and social environment proven have significant effect on product familiarity. Product familiarity also have significant effect on purchasing intention of frozen food.

The global pandemic known as COVID-19 has spread throughout the world and poses a threat to all countries, including the economic crisis in Indonesia. The government of Indonesia directly regulates policy to all companies or business units to prevent the spread of COVID-19 in their business environment. Small and Medium Enterprises (SME) also has been affected by COVID-19. They must decrease operational hours, employee shift systems, and implement health protocols according to standards in prevention. This study aims to review the current impact from the perspectives of SMEs owners and also strategy suggestions during the COVID-19 outbreak. The studies focus on the impact of large-scale social restrictions on SMEs economic activities and outline the recommendations for improving current responses to developing business strategy. This current study conducted a literature review of publicly available information to recommends valuable insights to the business survival and recovery system of SMEs business during a COVID-19 outbreak. The results show financial management, distribution of supply chain, digital transformation, network relationship, government policy, & orientation & information as a business strategy. This study will ideally contribute towards the creation of success for SMEs to thrive during and after a crisis.

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Sharia tourism is a new trend of tourism in the world. Sharia tourism opportunities are potentially very profitable. Sharia tourism accommodates many industries, such as halal food, halal travel, halal restaurants, and sharia hotels. One aspect that must be met in the certification of sharia hotels is halal certified restaurants. UNIDA Gontor Inn is one of the hotels in Ponorogo owned by Universitas Darussalam (UNIDA) Gontor which is prepared to be a sharia hotel.The purpose of this study is to determine the strategy of developing hotel restaurants to become halal restaurants as supporting sharia hotels. Determination of the development strategy using the Analytical Hierarchy Process (AHP) method. AHP calculation obtained the highest level factor level priority results, production system 0.454, the highest level goal priority is halal restaurant certificate 0.412, the priority level alternative strategy is the highest weight, determination of the production quality standard of 0.316. Hotel management must focus on determining production quality standards related to input, process and output, including purchasing raw materials, receiving, selecting, storing, processing and serving according to the Halal Assurance System (HAS) so that it can support halal restaurant certification to support the hotel sharia, as well as being a pilot of sharia hotels in Ponorogo.

Rose myrtle fruit (Rhodomyrtus tomentosa, (W.Ait), Myrtaceae) is one of fruits widely found in Kalimantan. This fruit contains a bioactive compound that has a potential to be used as medicine. The aim of this study was to obtain optimal temperature and time of extraction in maintaining and protecting the bioactive compound in rose myrtle fruit extract by using water as solvent. This research applied the response surface method with central composite design for two factors, namely, X1 (temperature/°C) consisting of three levels: 70, 80, and 90°C and X2 (time/minute) which consisted of three levels of 60, 90, and 120 minutes. Research parameters included total phenol and antioxidant activity. Moreover, GC-MS was used for the characterization of the chemical compound component contained in rose myrtle fruit extract. Optimization of extraction condition resulted in an optimum temperature for extraction of 80.43°C and optimum time for extraction of 85 minutes with an optimum yield of total phenol of 73.77 mg/100 g fresh fruit and antioxidant activity of 1.0385 µg/ml with desirability of 0.892 or 89.2%.