Judul: Karakteristik Semen Domba yang Dikriopreservasi dengan Gliserol atau Dimethyl Sulphoxide (DMSO) dalam Pengencer Laktosa-Kuning Telur.
Abstrak: The aim of this research was to evaluate the ram semen quality (characteristic) cryopreservated with extender contains of glycerol or dimethyl sulphoxide in lactose-egg yolk. Semen were examined by macroscopic and microscopic then diluted in NSF (Niwa Sazaki Freezing) which added by cryoprotectant glycerol or DMSO. The quality decreased (motility, viability, and membrane plasma integrity) of spermatozoa after cryopreservated with glycerol or DMSO (P<0.05). There was no differences on motility, viability, and membrane plasma integrity after cryopreservated (P>0.05). Based on this result, concluded that glycerol and DMSO as a cryoprotectant has the same effectiviness for ram semen cryopreservation.
Keyword: cryopreservation, dimethyl sulphoxide, glycerol, ram semen

Judul: Karakteristik Spermatozoa Domba Selama Proses Pembekuan dengan Medium Pengencer yang Ditambahkan Glutation
Abstrak: after freezing evaluated. Motility of spermatozoa in 3 mM 6 hours after thawing, higher than the control and 1 mM (p<0.05). Plasma membrane integrity of spermatozoa immediately after semen dilution and after diequilbration did not differ among treatments (p>0.05). Plasma membrane integrity immediately after thawing in the 1 mM GSH group higher than 3 mM GSH group (p<0.05). Three hours after thawing, plasma membrane integrity of spermatozoa in the 3 mM GSH group was higher than control group and 1 mM GSH groups (p<0.05), but 6 hours after thawing the integrity did not differ among treatment groups (p>0.05). Olthough there are differences in sperm viability among treatment groups immediately after semen dilution (p<0.05), but there were no significant differences in the viability of spermatozoa between the treatment groups after the equilibration and after thawing (p>0.05). No significant difference was found in the morphology of spermatozoa among the group (p>0.05). The addition of 3 mM glutathione to the freezing extender affected the motility of spermatozoa after 6 hours post-thawing and the plasma membrane integrity intact after 3 hours post-thawing.
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Judul: Perancangan Value Proposition dalam Pengembangan Bisnis Restoran Eatlah Bogor
Abstrak: Bertambahnya jumlah restoran yang tersebar di Kota Bogor dari tahun ke tahun menunjukan persaingan di bidang kuliner semakin ketat. Salah satu restoran yang berada pada persaingan antar restoran di Kota Bogor adalah Eatlah. Sejak tahun 2018 restoran Eatlah membuka cabangnya di Kota Bogor, Eatlah Bogor belum dapat mencapai target penjualan yang ditetapkan kantor Eatlah pusat untuk setiap cabangnya. Berbagai upaya telah dilakukan pihak restoran Eatlah Bogor untuk dapat menarik minat konsumen. Penelitian ini bertujuan untuk: (1) mengidentifikasi model bisnis yang sudah diterapkan restoran Eatlah Bogor dengan pendekatan business model canvas, (2) menganalisis value proposition canvas restoran Eatlah Bogor, (3) merumuskan pembaruan business model canvas restoran Eatlah Bogor setelah disesuaikan dengan value proposition canvas. Penelitian ini merupakan penelitian deskriptif dengan pendekatan kualitatif. Penulis melakukan wawancara dengan pihak internal restoran Eatlah dan pelanggan restoran Eatlah Bogor. Hasil dari penelitian ini adalah tiga value propositions baru dan tiga perbaikan pada value proposition restoran Eatlah Bogor.
Keyword: Business Model Canvas, Kualitatif, Value Proposition Canvas