Judul: Pengembangan Produk Dried Breadcrumbs di  PT LeGitt Boga Mandiri
Abstrak: Dried breadcumbs merupakan salah satu jenis tepug roti yang umum digunakan oleh konsumen sebagai bahan pelapis (coating), campuran (binding) atau sebagai topping. Penelitian ini bertujuan mendesain formulasi produk multipurpose dried breadcrumbs sesuai preferensi konsumen untuk keperluan bisnis Business to Consumers (B2C) PT LeGitt Boga Mandiri. Metode yang digunakan dalam mendesain pengembangan produk meliputi eksplorasi dan pendefinisian masalah, pembangkitan alternatif solusi, pengembangan desain, serta analisis dan evaluasi prototipe. Analisis yang dilakukan yaitu analisis penerimaan konsumen menggunakan uji hedonik terhadap tiga atribut yaitu warna, ukuran remah, dan daya lekat, serta analisis laboratorium yang terdiri atas uji proksimat meliputi kadar air, kadar lemak, kadar protein, uji warna, dan daya serap minyak. Hasil menunjukkan didapatkan formulasi dried bredcrumbs terbaik sesuai preferensi konsumen yaitu prototipe iterasi 2 T1. Karakteristik dried breadcrumbs sesuai preferensi konsumen yang dihasilkan yaitu terdiri atas campuran warna putih dan oranye dengan perbandingan 60% dan 40%, berukuran 2 mm, berbentuk pipih, tipe Japanese style, kadar air 3,48%, kadar protein 7,77%, kadar lemak 0,81%, dan daya serap minyak 36,80%., Dried breadcrumbs is one type of breading that is commonly used by consumers as a coating, binding or topping material. This study aims to design a multipurpose dried breadcrumbs product formulation according to consumer preferences for the Business to Consumers (B2C) business needs of PT LeGitt Boga Mandiri. The methods used in designing product development include problem exploration and definition, generation of alternative solutions, design development, and prototype analysis and evaluation. The analysis carried out is consumer acceptance analysis using hedonic test on three attributes, namely color, crumb size, and stickiness, as well as laboratory analysis consisting of proximate tests including water content, fat content, protein content, color test, and oil absorption. The results showed that the best dried breadcrumbs formulation according to consumer preferences was obtained from 2 nd iteration prototype T1. The characteristics of dried breadcrumbs according to consumer preferences produced consist of a mixture of white and orange colors with a ratio of 60% and 40%, measuring 2 mm, flat shape, Japanese style type, moisture content of 3.48%, protein content of 7.77%, fat content of 0.81%, and oil absorption of 36.80%.
Keyword: consumer preference, Product development, dried breadcrumbs

Judul: Designing a Marketing Communication Strategy for Dried Breadcrumbs Products at PT LeGitt Boga Mandiri
Abstrak: PT LeGitt Boga Mandiri merupakan perusahaan maklon yang beroperasi secara B2B (Business to Business) dan kini berencana untuk meluncurkan produk dried breadcrumbs dan menjualnya pada segmen pasar B2C (Business to Consumer), sehingga diperlukan strategi komunikasi pemasaran yang efektif untuk memperkenalkan produk dried breadcrumbs kepada calon konsumen untuk meningkatkan kesadaran merek dan mendorong minat serta pembelian. Berdasarkan analisis pemilihan jenis saluran komunikasi pemasaran menggunakan Analytical Hierarchy Process (AHP), didapatkan media komunikasi pemasaran terbaik yaitu media sosial. Media sosial yang dijadikan objek penelitian ini yaitu Instagram. Komunikasi pemasaran yang dilakukan oleh perusahaan melalui Instagram dinilai masih belum optimal. Oleh karena itu, dilakukan identifikasi gap pada implementasi media sosial Instagram sebagai platform komunikasi pemasaran dengan pendekatan benchmarking. Hasilnya berupa rancangan rekomendasi perbaikan media sosial Instagram PT LeGitt Boga Mandiri.
Keyword: Analytical Hierarchy Process (AHP), Instagram, Marketing communications, benchmarking

Judul: Pengaruh vaksinasi terhadap dinamika populasi pada model SIR (Susceptible-Infected-Recovered)
Abstrak: SIR model can be used to model the spread of diseases in a closed population based on certain assumptions. In this research, the SIR model is formulated by including the factor of vaccination. As the result, the model has been shown to have two equilibrium points, i.e. disease free and endemic equilibrium. A simulation study is carried out to illustrate the model. The results show that some equilibrium points are asymptotically stable. Moreover, a minimum level of vaccination has been defined. For the vaccination level less than the minimum level, increase in the vaccination level results in decrease of the proportion of infected individuals in the corresponding equilibrium point. On the other hand, for the vaccination level greater than the minimum level, increase in the vaccination level results in decrease the proportion of susceptible individuals in the corresponding equilibrium point. Furthermore, when vaccination level is greater than the minimum level, it is found that the time needed for the disease to extinct is shorter.
Keyword: