This study aims to determine the attributes that are considered important by consumers in order to achieve customer satisfaction, know the level of satisfaction or level of consumer suitability of products and services in Geo Coffee, and determine the attributes that need to get priority from the company to be improved in order to achieve customer satisfaction . This research was conducted at Geo Coffee. The sample used was 91 respondents using epurposive sampling method. Data were obtained by distributing questionnaires and correspondents directly. This research uses Importance Performance Analysis method. The result of this research shows that attribute with highest level of consumer satisfaction for product quality is characteristic of coffee taste characteristic based on brand cafe with level of matching equal to 101.95%. the attribute with the lowest level of conformity is a constant (stable) coffee taste for each presentation corresponding to a suitability level of 82.52%. Attributes with the highest level of customer satisfaction for service quality is the speed in responding to complaints and customer problems with a level of suitability of 120.34%. The attribute with the lowest level of customer satisfaction for service quality is the waiter providing services and appropriate handling to customer needs with the level of suitability of 80.05%. The attributes that must be prioritized for the product are the constant (stable) coffee taste of each serving and the sweet taste of coffee. The attributes that must get priority for service is the process of making order menu in Geo Coffee done quickly. Keywords: customer satisfaction, Importance Performance Analysis, Geo Coffee

One of the government's policies is to break the chain of the spread of the coronavirus disease 2019 (Covid-19) in Indonesia. Work from home also includes Learning from Home. The implementation of online distance learning is a new thing and a challenge in itself, given the economic conditions, a geographical location that causes the internet network to become unstable, and the lack of mastery of technology. This research applies to learn with problem-based learning methods to increase student activity in learning, as well as increase student learning outcomes in class IV science subjects in the energy material. The subjects of this study were Class IV students in the even semester of the 2019/2020 school year. Is a class action research using two Proses. The increase in learning outcomes in Cycle 1 on cognitive values was 13.7%, affective values were 15%, psychomotor scores were 14%. Whereas in cycle II, there was an increase in cognitive scores, which was 10% from cycle 1. The percentage of student learning outcomes before PBL action was 60%, learning completeness in process 1 was 70%, and in cycle II 90%. So that the application of problem-based learning methods can improve student learning outcomes and student learning activities, even though learning is done online.

<p><strong>Latar Belakang</strong> : Ketahanan keluarga sangat diperlukan oleh keluarga dalam upaya menghadapi permasalahan-permasalahan sosial di masyarakat. Ketahanan keluarga merupakan gambaran kemampuan keluarga dalam memenuhi segala kebutuhan keluarga yang berkaitan dengan kebutuhan dasar. Penelitian ini bertujuan untuk mengkaji faktor ketahanan keluarga di Kampung KB RW 18 Kelurahan Kadipiro Kota Surakarta.</p><p><strong>Subjek dan Metode</strong> : Penelitian ini merupakan penelitian observasional analitik. Sampel dalam penelitian ini yaitu 86 responden yang didapat dengan menggunakan teknik <em>cluster random sampling</em>. Sampel ditentukan dengan mengambil keluarga yang tinggal di rumah dengan teknik acak berdasarkan lokasi tempat tinggal. Pengumpulan data penelitian menggunakan instrumen penelitian yaitu kuesioner.</p><p><strong>Hasil </strong>: Hasil penelitian menunjukkan bahwa responden memiliki ketahanan keluarga dengan kriteria baik. Data penelitian menunjukkan bahwa seluruh responden (100%) memiliki pengetahuan baik tentang ketahanan keluarga. Dimensi ketahanan keluarga yang ada pada responden yaitu ketahanan legalitas dan keutuhan keluarga (100%), ketahanan fisik (80%), ketahanan ekonomi (90%), ketahanan sosial psikologi (100%), ketahanan sosial budaya (80%).</p><p><strong>Kesimpulan</strong> : Penelitian menunjukkan bahwa responden memiliki ketahanan keluarga yang baik, meliputi ketahanan legalitas dan keutuhan keluarga, ketahanan fisik, ketahanan ekonomi, ketahanan sosial psikologi, ketahanan sosial budaya.</p>

The objective of this study was to determine genetic diversity of the soursop (Annona muricata L.) populations from Java (Indonesia) using RAPD markers. A total of 70 individuals were collected from 7 soursop populations, distributed along the geographical range of natural distribution in Java. Genetic diversity was estimated by RAPD technique using 6 arbitrary selected primers. Those primers produced 151 polymorphic bands with the percentage of polymorphism for each primer ranged from 95% to 100%. The genetic diversity value (h) within each population ranged from 0.0418 to 0.0525. The highest h value (0.0525) was found in the KRA population whereas the lowest h value was observed in the PCT population. The highest genetic distance value (0.0410) was observed in SKH-GKD populations pair whereas the lowest genetic distance value (0.02448) was estimated in KRA-PCT populations pair. Based on the dendogram, the seven soursop populations were segregated into three major clusters. The first cluster consisted of SKH, KRA, PCT, NGW, and KPG populations. The GKD population was then grouped into second cluster. In the third cluster, the BGR population was grouped separately and more genetically distant than the others. However, the relationship dendrogram showed that the grouping did not always indicate the geographical origins similarity, but possibly showed the genetic similarity.

Rebon Shrimp Paste (RSP) in Indonesia uses different percentages of salt addition, ranging from 2 to 20% or not at all. This study aims to determine the influence of different salt concentration (5%, 10%, 15% and without salt) on the quality of RSP organoleptic, microbiological and chemical. This research was conducted in Munjung Agung, Tegal and Cirebon Fisheries Product Quality Testing and Application Laboratory. The results showed that the addition of different salt concentration (5%, 10%,15% and without salt) affected the quality of organoleptics, microbiology, and chemistry. Organoleptic quality with salt concentration of 5% and 10% favored panelists with an average value of 6.8 (not yet meeting Indonesian National Standards). The highest water content value is found in RSP that are not added salt (40,19%-43,22%) and lowest at 15% salt concentration (31,12%-34,82%) in accordance with the SNI. E.Coli and Salmonella growth was negative in all four samples and didn’t different materially, according to SNI standard 2716.1:2009. The best increase in salt concentration in the study was 5%, with an average organoleptic value of 6.8 in the coliform contamination sample A2 APM/g < 3, negative E.Coli and Salmonela with a water content value of 39.15.