National Conference of Creative Industry最新文献_第5页

PENGARUH KUALITAS WEBSITE TRAVELOKA TERHADAP KEPUASAN KONSUMEN DENGAN MENGGUNAKAN METODE WEBQUAL TRAVELOKA网站使用WEBQUAL方法对消费者满意度的影响

National Conference of Creative Industry Pub Date : 2018-09-07 DOI: 10.30813/ncci.v0i0.1254

Imam Ardiansyah

{"title":"PENGARUH KUALITAS WEBSITE TRAVELOKA TERHADAP KEPUASAN KONSUMEN DENGAN MENGGUNAKAN METODE WEBQUAL","authors":"Imam Ardiansyah","doi":"10.30813/ncci.v0i0.1254","DOIUrl":"https://doi.org/10.30813/ncci.v0i0.1254","url":null,"abstract":"ABSTRACT: This study aims to explain and determine the influence of Quality Traveloka Website to customer satisfaction either together or partially to know the variables that predominantly affect consumer satisfaction on the website Traveloka. Webqual is a tool or instrument developed by Stuart Barnes and Richard Vidgen used to assess the usefulness, information, and quality of service interactions on Internet sites, especially those offering e-commerce facilities. Sample used in this research is 96 respondents. Based on the F test shows the results obtained value of F value (48.224)> F Table (2.70) then H0 rejected, and Ha accepted. So quality usability (X1), information (X2) and interaction (X3) simultaneously influence to variable of consumer satisfaction (Y). Then for the value of t value for usabiity (2.963)> t value table 1.98609 significantly influence customer satisfaction in Traveloka, t value for information (2.146) >value t table 1.98609 which means the quality information significantly influence affect customer satisfaction in Traveloka , t value for interaction (3.645)> t value table 1.98609 means that quality interaction significantly influence customer satisfaction in Traveloka. Based on multiple regression test results obtained that the constant value y = (a) + b1x1 + b2x2 + b3x3, then obtained multiple regression equation is Y = 0.168 + 0.393 x1 + 0.355 x2 + 0.405 x3.Keywords: Webqual, Consumer Satisfaction","PeriodicalId":435865,"journal":{"name":"National Conference of Creative Industry","volume":"28 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2018-09-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"116222520","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 2

UJI ORGANOLEPTIK YOGHURT BERBAHAN BAKU SUSU KACANG KEDELAI BERDASARKAN LAMA WAKTU FERMENTASI 有机酸奶测试，豆奶是建立在发酵时间的基础上的

National Conference of Creative Industry Pub Date : 2018-09-07 DOI: 10.30813/ncci.v0i0.1255

Johannes Kurniawan

{"title":"UJI ORGANOLEPTIK YOGHURT BERBAHAN BAKU SUSU KACANG KEDELAI BERDASARKAN LAMA WAKTU FERMENTASI","authors":"Johannes Kurniawan","doi":"10.30813/ncci.v0i0.1255","DOIUrl":"https://doi.org/10.30813/ncci.v0i0.1255","url":null,"abstract":"ABSTRACT Yogurt is a milk product that is fermented by microbial bacteria. Fermentation of lactose produces lactic acid which acts on milk protein, making yogurt denser and has a distinctive texture, flavor and aroma. Generally yogurt is made using cow's milk, but with advances in yogurt biotechnology can also come from vegetable milk, for example soyghurt raw material for milk (soybeans) and cocoghurt (coconut milk). Data is taken from all research units, in the form of fermentation time (with treatment 0 - 24 hours). The length of time for fermentation is the length of time needed when fermentation of milk to yogurt using Lactobacillus bulgaricus and Streptococcus thermophilus. The parameters measured in this study are the physical and organoleptic qualities of yogurt. Based on the fermentation time resulting from the fermentation of soy bean milk into yogurt 0 hours, 12 hours, and 24 hours.After doing research on the treatment of soybean milk with a treatment of 0 - 24 hours with 24 research units in getting results that there is no significant effect on fermentation treatment at 0 hours, 12 hours, and 24 hours. Obtained t value is 0.847<t. table 2.086 and sig value. 0.406> 0.05. Then it can be concluded that H0 is accepted and H1 is rejected, which means the treatment of fermentation time does not significantly affect the organoleptic quality of yogurt.Keywords: Organoleptics, Soy Beans, Soy Bean Milk, Fermentation, Yoghurt.","PeriodicalId":435865,"journal":{"name":"National Conference of Creative Industry","volume":"10 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2018-09-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"124013304","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

IMPLEMENTASI STRATEGI STP (SEGMENTATION, TARGETING & POSITIONING) DI DESA WISATA RUMAH DOME, SLEMAN, YOGYAKARTA

National Conference of Creative Industry Pub Date : 2018-09-07 DOI: 10.30813/ncci.v0i0.1250

Nurlena Nurlena, Musadad Musadad, Ratu Ratna

引用次数: 1

FAKTOR-FAKTOR PENGHAMBAT KEBERHASILAN CBT: STUDI KASUS EKOWISATA MANGROVE MENGKAPAN DI PROVINSI RIAU CBT成功障碍因素:廖内红树林生态旅游案例研究

National Conference of Creative Industry Pub Date : 2018-09-07 DOI: 10.30813/NCCI.V0I0.1253

Musadad Musadad, M. Ibrahim, Nurlena Nurlena

{"title":"FAKTOR-FAKTOR PENGHAMBAT KEBERHASILAN CBT: STUDI KASUS EKOWISATA MANGROVE MENGKAPAN DI PROVINSI RIAU","authors":"Musadad Musadad, M. Ibrahim, Nurlena Nurlena","doi":"10.30813/NCCI.V0I0.1253","DOIUrl":"https://doi.org/10.30813/NCCI.V0I0.1253","url":null,"abstract":"ABSTRACTCommunity-based tourism (CBT) is one of the approaches employed to realize sustainable tourism. Nevertheless, tourism activities taking place in Mengkapan Mangrove located in Riau Province do not show positive results after the tourism is managed by the local community. This is evidenced by the poorly maintained tourist facilities and attractions, the drastic decline in the number of visitors, and the lack of harmonious relations between stakeholders. Therefore, the current study was aimed to explore the factors that inhibit the success or sustainability of the CBT project in the mangrove ecotourism. The data was collected by conducting direct observation and interviews with various stakeholders, including the Head of Destination Section of Siak Tourism Office, an NGO Leader, local management members, and villagers. The results of the study suggest that there were several constraints in the CBT project in Mangrove, including a lack of cohesivenessbetween local managers and villagers, village officials, and Siak Tourism Office, inactive local management, low perceived economic benefit, cessation of CSR assistance from the company, and lack of support from the government. Resolving these problems is urgently needed. One way is to organize a meeting to be attended by all related stakeholders to achieve a common understanding and set of solutions.Keywords:constraints, success, CBT, ecotourism, mangrove","PeriodicalId":435865,"journal":{"name":"National Conference of Creative Industry","volume":"44 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2018-09-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"115836059","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

POLA PERJALANAN WISATAWAN TIMUR TENGAH BERDASARKAN PROFIL WISATAWAN DAN MOTIVASI POLA PERGERAKAN DI BANDUNG 基于游客资料和万隆移动模式的中东旅游模式

National Conference of Creative Industry Pub Date : 2018-09-07 DOI: 10.30813/NCCI.V0I0.1252

S NukeuNoviaAndriani., A. Hadi

{"title":"POLA PERJALANAN WISATAWAN TIMUR TENGAH BERDASARKAN PROFIL WISATAWAN DAN MOTIVASI POLA PERGERAKAN DI BANDUNG","authors":"S NukeuNoviaAndriani., A. Hadi","doi":"10.30813/NCCI.V0I0.1252","DOIUrl":"https://doi.org/10.30813/NCCI.V0I0.1252","url":null,"abstract":"ABSTRACT This study analyses how the Middle East tourists travel patterns in Bandung based on tourist profile and motivation movement patterns. The purpose of this studies to investigate how Middle East tourist travel patterns based on tourist profile and motivation movement patterns in Bandung. This research used descriptive with qualitative approach, involving 3 Middle East tourists as informants. The data were analyses by assigning codes to categorize information, identifying patterns and connection between categories, and interpreting the data from the multiple sources. This result show that the Middle East tourist profiles belonging to middle and upper class tourist and based on the tourist typology, Middle East tourist include into the category of near phischocentric and tend to approach the Mid-centric. Middle East tourist very interested to explore tourist attraction in Bandung. However Bandung still need to be improved, especially some points related to the limitation of professional expertise in several tourism service sectors who able to perform and speak Arabic well.Keywords: Travel pattern, Tourist profile, Travel pattern motivation, Middle East Tourist","PeriodicalId":435865,"journal":{"name":"National Conference of Creative Industry","volume":"18 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2018-09-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"125626789","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 3

IMPLEMENTASI STRATEGI 4P DALAM MENINGKATKAN FREKUENSI PUBLIC EVENT DI HARRIS HOTEL AND CONVENTIONS BEKASI (HHCB)

National Conference of Creative Industry Pub Date : 2018-09-07 DOI: 10.30813/ncci.v0i0.1248

Darmawan Damanik, F. Wibowo

{"title":"IMPLEMENTASI STRATEGI 4P DALAM MENINGKATKAN FREKUENSI PUBLIC EVENT DI HARRIS HOTEL AND CONVENTIONS BEKASI (HHCB)","authors":"Darmawan Damanik, F. Wibowo","doi":"10.30813/ncci.v0i0.1248","DOIUrl":"https://doi.org/10.30813/ncci.v0i0.1248","url":null,"abstract":"ABSTRACTThis research is intended to study the 4P marketing mix strategy to and its effect to the products of MICE industry, as well as developing an alternative or improvements; particularly in the publicevents section of one hotel in Bekasi area, which is HARRIS Hotel and Conventions Bekasi. HARRIS Hotel and Conventions Bekasi is a brand of four – star hotel in the Summarecon Bekasi area. The method used in this research is the descriptive qualitative method and data collection is performed using triangulation method with interview, observation, and documentation conducted to the sales and marketing staff of HARRIS Hotel and Conventions Bekasi, practicioners and experts in the field of event management and marketing. The collected data is then analyzed using the Miles and Hubermann interactive analysis method to evaluate the 4P marketing mix strategy and improvements which can be done. The conclusion of this research is: the 4P marketing mix strategy used in the events section of HARRIS Hotel and Conventions, particularly in the publicevents sector is sufficient but is still lacking in product diversity and product promotion. Improvements can be done by improving product diversity by making new packages on publicevents such as exhibitions and conventions, and the promotion of the brand new convention hall facility should be made to increase its public prescence.Key words: marketing strategy, marketing mix, public event, existing strategy, alternative strategy.","PeriodicalId":435865,"journal":{"name":"National Conference of Creative Industry","volume":"13 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2018-09-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"124849241","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 2

ACCESSIBLE INFORMATION IN TOURISM: CASE OF CASUAL ITALIAN RESTAURANT 旅游中的无障碍信息:以休闲意大利餐厅为例

National Conference of Creative Industry Pub Date : 2018-09-07 DOI: 10.30813/NCCI.V0I0.1249

N. I. Mulyaningrum, N. S. Lestari, R. D. Wiastuti

{"title":"ACCESSIBLE INFORMATION IN TOURISM: CASE OF CASUAL ITALIAN RESTAURANT","authors":"N. I. Mulyaningrum, N. S. Lestari, R. D. Wiastuti","doi":"10.30813/NCCI.V0I0.1249","DOIUrl":"https://doi.org/10.30813/NCCI.V0I0.1249","url":null,"abstract":"ABSTRACT: Information is a collection of data that can be useful for decision making and currently an important material or commodity for all groups of people, including tourists.Accessible information is information that can be read or accepted and understood by individuals or groups, including a restaurant visitor. Restaurant is a part of supporting sector in tourism and one type of restaurant that quitevisited a lot is casual Italian restaurant which serves Italian food at affordable prices. This study aimed to identify the application of accessible information criteria by UNWTO in 10casual Italian restaurantsfrom 5 brands in Jakarta.This study used a qualitative method with an explorative approach. The object of the study was selected based on Zomato’s website on January 2018. Primary data was collected through interviews and direct observation on 10 casual Italian restaurantsfrom 5 brands in Jakarta, namely; Domino's Pizza, Pizza Hut, Pizza Marzano, Popolamama and The Kitchen by Pizza Hut. Data were analyzed by arranging data, describing it into units, synthesizing and arranging patterns from the observation list. The findings showed that the application of accessible information is divided based on seven criterias; printed material, digital documents, audio-visual content, websites, mobile apps, self-service terminals-mobile devices and signage. The results showed that printed material and signage have been widely applied by the majority of casual Italian restaurants, while self-service terminals-mobile devices are not implemented yet. The implication’s studyis providing recommendations for casual Italian restaurants to maximize the application of accessible information to meet the diverse needs of customer and giving opportunitiesto maintain restaurant existence and to expand its business.Keywords: Accessibility,accessible information, accessible tourism, information, restaurant","PeriodicalId":435865,"journal":{"name":"National Conference of Creative Industry","volume":"18 2 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2018-09-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"125766520","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 1

Perencanaan Strategi Pemasaran Batik di Prawirotaman Menggunakan Analisis SWOT 使用SWOT分析设计蜡染前厅的营销策略

National Conference of Creative Industry Pub Date : 2018-09-06 DOI: 10.30813/ncci.v0i0.1237

E. D. Septiari

{"title":"Perencanaan Strategi Pemasaran Batik di Prawirotaman Menggunakan Analisis SWOT","authors":"E. D. Septiari","doi":"10.30813/ncci.v0i0.1237","DOIUrl":"https://doi.org/10.30813/ncci.v0i0.1237","url":null,"abstract":"ABSTRAK: Kampung Prawirotaman merupakan salah satu destinasi wisata yang menarik bagi turis mancanegara maupun domestik di Yogyakarta.Pada awalnya Kampung Prawirotaman merupakan kampung penghasil batik, namun seiring dengan perkembangan permintaan pariwisata, sebagian besar pengrajin batik berubah menjadi pengusaha penginapan.Hanya sedikit UKM yang tetap melestarikan pembuatan batik.Padahal, batik merupakan salah satu produk warisan yang memiliki nilai kearifan lokal.Penelitian ini bertujuan untuk mengembangkan strategi pemasaran yang dapat diterapkan oleh UKM batik di Prawirotaman.Sampel dalam penelitian ini adalah pemilik UKM batik, karyawan, konsumen, dan masyarakat sekitar.Metode pengumpulan data menggunakan wawancara dan kuesioner.dan metode analisis yang digunakan adalah SWOT dan dan Quantitative Strategic Planning Matrix (QSPM).Hasil analisis menunjukkan bahwa pada lingkungan internal UKM batik di Prawirotaman memiliki kekuatan pada jejaring ke konsumen, ketersedian bahan baku sedangkan kelemahannya adalah sumber daya manusia, serta proses produksi. Sedangkan dari sisi eksternal kesempatan yang dimiliki berupa dukungan dari pemerintah yang kuat serta penggunaan batik sebagai pakaian nasional Indonesia.Sisi eksternal yang menjadi hambatan adalah banyaknya pesaing dan mudahnya konsumen beralih preferensi.Hasil analisis QSPM adalah strategi prioritas yang dapat dilakukan oleh UKM batik di Prawirotaman terus melakukan inovasi agar dapat mengikuti selera konsumen, serta lebih memanfaatkan media online sebagai langkah penetrasi pasar, dan memposisikan produk sebagai batik yang memiliki kualitas tinggi dan unik untuk segmen kelas menengah atas. Hal ini akan mendorong batik menjadi produk yang diminati dan bertahan sebagai produk yang memiliki ciri khas dari Yogyakarta. Kata Kunci: Analisis QSPM, Analisis SWOT, Strategi Pemasaran","PeriodicalId":435865,"journal":{"name":"National Conference of Creative Industry","volume":"20 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2018-09-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"133181280","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 1

EFEKTIFITAS PROGRAM PENGELOLAAN SAMPAH PLASTIC DI HOTEL (STUDI KASUS: PROGRAM “BYE-BYE PLASTIC 2018” DI DOUBLE TREE BY HILTON JAKARTA) Efektifitas项目pengelolaan sampah塑料迪酒店(研究项目:雅加达希尔顿酒店“再见塑料2018”迪双树项目)

National Conference of Creative Industry Pub Date : 2018-09-06 DOI: 10.30813/ncci.v0i0.1225

Regina Dewi Hanifah, Finzky Finzky

{"title":"EFEKTIFITAS PROGRAM PENGELOLAAN SAMPAH PLASTIC DI HOTEL (STUDI KASUS: PROGRAM “BYE-BYE PLASTIC 2018” DI DOUBLE TREE BY HILTON JAKARTA)","authors":"Regina Dewi Hanifah, Finzky Finzky","doi":"10.30813/ncci.v0i0.1225","DOIUrl":"https://doi.org/10.30813/ncci.v0i0.1225","url":null,"abstract":"ABSTRACT:<h5 align=\"center\"> </h5>Based on Fauzi and Oktavianus (2014), in Indonesia itself the social and economic level in Indonesia is in contrast to environmental development in Indonesia itself. The hospitality industry that operates 24 hours a day starts thinking about ways to reduce waste and they emphasize new practices that can cut their waste disposal costs, protect and conserve nature. Double Tree by Hilton as a five-star hotel tries a new step called \"Bye-bye Plastic\" as a movement to reduce plastic waste in hotels. The data in this study are qualitative and use a case study approach. Data collection techniques used are interviews, observations, literature studies, and documents from the Hotel. To measure the level of effectiveness of plastic waste management, especially in the 2018 Bye-bye Plastic Program, the author uses the theory of the Cyprus Sustainable Tourism Initiative Theory (2017) regarding four good waste management steps. The conclusion of this study is that waste management in Double Tree by Hilton with the Bye-bye Plastic 2018 program is not effective where, from all four stages of waste management, everything has not been done and it works perfectly. Only in the first stage has there been action but the results have not been maximized. The advice that can be given is that the hotel must reevaluate this program, starting from the detailed program planning in advance so that it can save costs and improve the quality of the environment in Double Tree by Hilton Jakarta. Keywords: Waste Management, Plastic Waste, Hotel","PeriodicalId":435865,"journal":{"name":"National Conference of Creative Industry","volume":"40 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2018-09-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"131713243","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 1

PARTISIPASI PAGUYUBAN ONTHEL WISATA KOTA TUA DALAM PELESTARIAN KOTA TUAJAKARTA SEBAGAI DESTINASI WISATA 老城旅游公司参与图阿卡塔省保护旅游目的地

National Conference of Creative Industry Pub Date : 2018-09-06 DOI: 10.30813/NCCI.V0I0.1227

Adrianus Waranei Muntu

{"title":"PARTISIPASI PAGUYUBAN ONTHEL WISATA KOTA TUA DALAM PELESTARIAN KOTA TUAJAKARTA SEBAGAI DESTINASI WISATA","authors":"Adrianus Waranei Muntu","doi":"10.30813/NCCI.V0I0.1227","DOIUrl":"https://doi.org/10.30813/NCCI.V0I0.1227","url":null,"abstract":"ABSTRACT: This article analyzes the participation of the Kota Tua Onthel Tourism Association in preserving the Old City as a tourist destination to find out the forms of participation and factors that influence their participation. The method used in this article is a qualitative method with data collection techniques through interviews, observation, literature studies, and documentation studies. The data collected was analyzed with qualitative descriptive analysis techniques, then the data was presented formally and informally. The contents of the discussion of this article describe the forms of onthel community participation, namely making tourist attractions, introducing tourist attractions in Kota Tua, community service, establishing and maintaining the Old City library, maintaining tourism information posts, and contributing ideas. The factors that influence it are divided into two types, namely supporting factors and constraints. This article is expected to contribute to the preservation of tourist attractions and the development of sustainable tourism in Jakarta in general, and the Old City of Jakarta in particular. Keywords: Old Town, Jakarta, Participation, Tourism, Community, Onthel, Tourist Destination","PeriodicalId":435865,"journal":{"name":"National Conference of Creative Industry","volume":"6 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2018-09-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"114908060","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0