Exploring the impact of country-of-origin image and purchase intention in cross-border e-commerce

Product country-of-origin (COO) is now playing a central role in consumers’ purchase behavior. Previous studies have investigated several factors that impact COO. However, little attention has been paid to the impact of COO on consumers’ product evaluation on Chinese products, especially in the cross-border e-commerce context. Using a multi-methods design, this study first unearthed the antecedents of COO image towards Chinese products from the qualitative data in Study 1 by drawing on the legitimacy theory and then develops a contextual model of consumers’ product evaluation and purchase intention, integrating the role of a product with a different level of involvement. Using quantitative survey data from 252 foreign consumers, the study tests the research model in Study 2. The findings provide empirical evidence to support the model and highlight the importance of COO cues on foreign consumers’ purchase intention towards Chinese products. The results also enhance our understanding of consumers’ purchase decision in cross-border e-commerce.

Exploring the Impact of Country-of-Origin Image and Purchase Intention in Cross-Border E-Commerce

Product country-of-origin (COO) is now playing a central role in consumers’ purchase behavior. Previous studies have investigated several factors that impact COO. However, little attention has been paid to the impact of COO on consumers’ product evaluation on Chinese products, especially in the cross-border e-commerce context. Using a multi-methods design, this study first unearthed the antecedents of COO image towards Chinese products from the qualitative data in Study 1 by drawing on the legitimacy theory and then develops a contextual model of consumers’ product evaluation and purchase intention, integrating the role of a product with a different level of involvement. Using quantitative survey data from 252 foreign consumers, the study tests the research model in Study 2. The findings provide empirical evidence to support the model and highlight the importance of COO cues on foreign consumers’ purchase intention towards Chinese products. The results also enhance our understanding of consumers’ purchase decision in cross-border e-commerce.

A Novel Approach of Integrating Natural Language Processing Techniques with Fuzzy TOPSIS for Product Evaluation

Product designers need to fully understand consumers’ emotional preferences and responses for product forms to improve products. However, users and designers have different understandings and concepts in the product evaluation process, which will lead to cognitive asymmetry in the product design and evaluating process. This phenomenon prevents designers to grasp users’ needs, increasing the risk of product development failure. To this end, this paper proposes a product evaluation method that combines natural language processing techniques and fuzzy multi-criteria decision-making into a new integrated way to reduce the cognitive difference between users and designers, so as to solve the problem of cognitive asymmetry. This was done firstly by obtaining the review data of products from users on the Internet, based on a web crawler, and then constructing word vectors based on natural language processing techniques to realize the parametric expression of the Kansei image. Secondly, by using a statistical method to extract the product scheme that meets the preferences of users and designers, and then quantifying the relationship between the product form and Kansei image based on a grey relational analysis (GRA). Finally, by calculating the indicator weight based on the Entropy method and using the fuzzy TOPSIS method to explore the prioritization of the product design alternatives in view of the Kansei needs of users. Taking the smart capsule coffee machine as an example, the feasibility and effectiveness of this method are verified. In particular, the method proposed in this research can not only enable different cognitive subjects to achieve cognitive symmetry, but also filter out product forms that meet the cognitive needs of users. Moreover, this study provides a theoretical basis and practical significance for reducing the cognitive differences between cognitive subjects in the whole process of product design, and provides a systematic framework for the industry to effectively connect customer needs and product design decisions. At the same time, this study has introduced a new method for Kansei engineering.

Pemberdayaan Masyarakat Berbasis Teknologi Pengolahan Pangan Lokal Singkong Pada Produk Churros dan Éclair

Churros and éclairs have almost the same type of dough and are easy to process. Currently, churros and éclair are snacks that are trending and much favored by the public, especially teenagers and children. Thus, churros and éclair become snacks that have a great opportunity to be seeded as business products with great potential. Both use the main ingredient in the form of wheat flour, which until now is still an imported product. Optimal use of local food ingredients to substitute for imported food is a government program that we should support and assist in its realization. While cassava is one of the local food ingredients found in almost all regions of Indonesia. In this case, by using science and technology, this cassava can be further processed into flour which can later function as a substitute for wheat flour. Through Community Service activities, the use of cassava as a substitute for wheat flour in making churros and éclairs is socialized to the wider community. The activities carried out consisted of stages 1) Delivery of material information; 2) Preparation and preparation of formulas; 3) Implementation of entrepreneurial training in the practice of making churros and eclairs; and 4) Product evaluation and discussion. The purpose of this community service activity (PKM) is to help improve the family's economy through the production of churros and éclair substitutes for cassava flour. The results of this PKM activity were assessed by the participants, that the way of delivery and the suitability of the material, the process of making Churros and Eclair, the duration generally described a positive value and gave a high level of satisfaction. So that there is a desire to do similar activities again. Abstrak Churros dan éclair merupakan kue yang memiliki jenis adonan yang hampir sama dan mudah proses pengolahannya. Saat ini churros dan éclair merupakan makanan ringan yang sedang trend dan banyak digemari oleh kalangan masyarakat, utamanya remaja dan anak-anak. Dengan demikian, churros dan éclair menjadi makanan ringan yang memiliki peluang besar untuk diunggulkan sebagai produk usaha yang sangat potensial. Keduanya menggunakan bahan utama berupa tepung terigu, yang selama ini masih berupa produk import. Penggunaan bahan pangan lokal secara optimal untuk pengganti pangan impor merupakan program pemerintah yang seharusnya kita dukung dan bantu dalam perealisasiannya. Sementara singkong merupakan salah satu bahan pangan lokal yang ditemui hampir di seluruh daerah Indonesia. Dalam hal ini, dengan menggunakan iptek, singkong ini dapat diolah lebih lanjut menjadi tepung yang nantinya dapat berfungsi sebagai subtitusi tepung terigu. Melalui kegiatan Pengabdian kepada Masyarakat, pemanfaatan singkong sebagai substitusi tepung terigu dalam pembuatan churros dan éclair ini disosialisasikan kepada masyarakat luas. Kegiatan yang dilakukan terdiri dari tahap 1) Penyampaian informasi materi; 2) Persiapan dan pembuatan formula; 3) Pelaksanaan pelatihan kewirausahaan praktik pembuatan churros dan éclair; dan 4) Evaluasi produk dan diskusi. PKM ini dilaksanakan secara online pada tanggal 16 September 2021. Tujuan kegiatan pengabdian kepada masyarakat (PKM) ini adalah membantu meningkatkan perekonomian keluarga melalui produksi churros dan éclair subtitusi tepung singkong. Hasil kegiatan PKM ini dinilai peserta, bahwa cara penyampaian dan kesesuaian materi, proses pembuatan churros dan éclair, durasi secara umum menggambarkan nilai positif dan memberi tingkat kepuasan yang tinggi. Sehingga ada keinginan dilakukan kembali kegiatan sejenis.

THE DEVELOPMENT OF LISTENING SKILLS TEST INSTRUMENTS FOR CLASS IX JUNIOR HIGH SCHOOL STUDENTS

This paper aims to describe the procedures for the development and form of the resulting listening skills test instrument for grade IX junior high school students. This research is based online using google form. Development uses the ADDIE model. The development is carried out in several stages, namely: (1) needs analysis, (2) product design (Design), (3) initial product development (Development), (4) initial product testing (Implementation), (5) revision initial product (Evaluation), (6) revised product trial, (7) revised product revision. The trial was carried out on class IX SMP / MTs with accidental sampling technique. This development resulted in a google form-based test consisting of bio data for test takers, short stories recording material for 11 minutes of reading, 25 questions (22 multiple choice and 3 short answers) complete with 951 word answer keys, having different scores on each question. , and a listening skill assessment rubric. Initial product trials obtained by respondents as many as 20 people. The revisions that the researchers carried out were (1) revising the questions and instructions for solving the questions, (2) replacing some of the components of the assessment that were not good enough, and (3) replacing some incorrect word choices. The revisions that the researchers carried out were (1) revising the duration of the listening skills test instrument, (2) revising the questions and instructions for solving the questions, and (3) replacing some incorrect word choices.

Program Pendidikan Kesetaraan Pondok Pesantren Salafiyah (PKPPS) di Ma’had Zaadul Ma’ad Palembang

This study aims to evaluate the Equality Education program at the Salafiyah Islamic Boarding School (PKPPS). The research was conducted in Ma'had Zaadul Ma'ad Palembang. The research time starts from October 2020 to April 2021. The research subjects are students of the Salafiyah Wustha level. This type of research is an evaluation research using the CIPP evaluation model (context, input, process, product). Evaluation is carried out to see the level of conformity of program implementation with the criteria set out in the PKPPS Technical Guidelines. The results showed that the PKPPS program at the Salafiyah Wustha level in terms of the context, process, or product dimensions was in accordance with the criteria so that the program needed to be continued. However, if viewed from the input dimension, it only reached a sufficient level of conformity. The researcher's recommendation for policy makers is to limit a maximum of 30 students per study group, educators who have not received a bachelor's degree to be directed to continue their education, educators are expected to teach subjects according to academic qualifications, the need for infrastructure is not fulfilled, and damaged infrastructure needs to be repaired. The components of the Salafiyah Wustha PKPPS program that need to be disseminated are mainly related to increasing the number of students, namely a distinctive vision and mission, the establishment of programs based on community needs, and the use of online media in the study of the Kitab Kuning.