The goal of this research was to discover the impact of product quality and service quality on loyalty and customer satisfaction. Product quality and service quality are the independent variabels which influence user loyalty in an integrated manner. The researchers employed an intervening variable which is customer satisfaction. This study used a questionnaire survey for carrying out the data of research. Simple random sampling was used as a technique for determining of 275 respondents as the number of samples in this research. The researchers employed Path Analysis as the analysis method in this study. The SPSS Version 23.00 was used as tool for testing the data.             Based on Kolmogorov-Smirnov test, all data were normally distributed as the results of the normality test conducted. Meanwhile, the items in all variables are valid based on the results of Pearson Correlation as the validity test and the researchers employed the Cronbach's Alfa test for testing the reliability whose values are seen. There are three tests for testing the hypothesis such as t-test, F test, and R Square in this study.  The results show that all are accepted. Customer loyalty and customer satisfaction are affected by product quality and service quality. And, the effect of service quality and product quality on consumer loyalty is also proven mediated by customer satisfaction

Sweet bread is associated with smooth texture and high carbohydrate content, tasty and filling - quality that makes it preferred for snack. The key is in formulating raw material and other components. Commonly, sweet bread has short shelf life. Frozen dough could be the solution to this problem, and glucomannan addition during freezing process should be able to improve its physicochemical characteristics. This research aims to determine the effect of adding modified arrowroot (Maranta arundinacea L.) starch (MAS) as substitution, and glucomannan as frozen dough cryoprotectant toward sweet bread’s physicochemical. Randomized Complete Block Design Factorial (RCBD) was applied, and two factors were studied. The first factor was modified arrowroot starch (0.00%, 3.75%, and 7.50%) and the second was glucomannan (0.0%, 0.5%, and 1.0%). The best result was combination between MAS 3.75% and glucomannan 0.5%, reaching dough expansion volume range of 50% to 60%, bread expansion volume range of 77% to 80%, hardness range of 2 N mm-2 to 3 N mm-2, elasticity range of 88% to 96%, moisture content of 16% to 19%, ash content of 1.4% to 1.7%, fat content of 10% to 15%, protein content of 5%, and carbohydrate content of 51% to 66%. MAS is able to substitute wheat flour in bread production only if it is combined with glucomannan.

Abstrak

Information technology is well developed today. This is shown by several applications that support online activities, social activities, commerce, services, and learning. In this pandemic situation (covid-19), several institutions provided policies to carry out online learning to prevent and minimize the spread of the Covid-19 virus. In this case, the institution committees ask the teachers and lecturers to provide online learning to students, especially in learning English. The purpose of this study was to determine the teachers' perceptions in online language learning. Researchers used a questionnaire instrument to conduct surveys and interviews to obtain qualitative data. This is aimed to observe the teachers’ perception towards online language teaching practices and changes in teaching to online teaching. The things encountered during learning, as well as obstacles faced by the English teacher. In online learning, teachers must be able to involve students so that the situation runs like face-to-face learning. The final results of this study will be useful for online language teachers, institutions, and all aspects involved in education.