Judul: Tingkat Pengetahuan dan Sikap Gizi Konsumen Susu UHT Kemasan di Kabupaten Lamongan
Abstrak: Susu UHT merupakan salah satu komoditas pangan yang berperan penting dalam pemenuhan sumber gizi kalsium. Praktik konsumsi susu UHT dapat dipengaruhi oleh pengetahuan gizi konsumen. Tujuan umum penelitian adalah menganalisis hubungan antara pengetahuan gizi dan karakteristik konsumen susu UHT di Kabupaten Lamongan serta hubungan antara pengetahuan gizi dengan sikap gizi konsumen. Pengambilan sampel dilakukan berdasarkan perhitungan rumus slovin dan didapat jumlah 100 orang responden. Data dianalisis secara deskriptif dan dilakukan uji korelasi. Hasil penelitian menunjukan sebanyak 77% responden memiliki pengetahuan gizi yang cukup. Sikap gizi responden menunjukkan hasil 63% responden memiliki sikap gizi cukup. Kesimpulan hasil penelitian adalah terdapat hubungan yang signifikan antara variabel karakteristik pendidikan dan pekerjaan responden dengan pengetahuan gizi. Hasil uji hubungan antara pengetahuan gizi dan sikap gizi menunjukkan bahwa terdapat hubungan sangat signifikan dan searah antara pengetahuan gizi dengan sikap gizi. Kata kunci : pengetahuan gizi, sikap gizi, susu UHT kemasan, UHT milk is a food commodity that plays an important role in fulfilling calcium nutritional sources. UHT milk consumption practices can be influenced by consumer nutritional knowledge. The general objective of this study was to analyze the relationship between nutritional knowledge and the characteristics of UHT milk consumers in Lamongan Regency and the relationship between nutritional knowledge and consumer nutritional attitudes. Sampling was carried out based on the calculation of the Slovin formula and obtained the number of 100 respondents. Data were analyzed descriptively and correlation test was performed. The results obtained as many as 77% of respondents have sufficient knowledge of nutrition. The nutritional attitude of the respondents showed that 63% of the respondents had adequate nutrition attitudes. The conclusion of this study is that there is a significant relationship between the education variable and the job characteristics of the respondents and their knowledge of nutrition. The test results of the relationship between nutritional knowledge and nutritional attitudes showed that there was a very significant and direct relationship between nutritional knowledge and nutritional attitudes. Keywords: nutritional attitude, nutritional knowledge, packaged UHT milk
Keyword: Pengetahuan gizi, Sikap gizi, Susu UHT kemasan, nutritional attitude, nutritional knowledge, packaged UHT milk

Judul: The Perceptions and Consumer Behavior of IPB Students in  Consuming UHT Milk and Pasteurized Milk
Abstrak: Mahasiswa sebagai penerus bangsa harus memenuhi kecukupan gizi, salah satunya dengan mengonsumsi susu. Penelitian ini bertujuan mengetahui persepsi dan perilaku konsumen mahasiswa IPB terhadap konsumsi susu UHT dan susu pasteurisasi. Responden contoh dalam penelitian ini sebanyak 203 mahasiswa IPB dari berbagai fakultas yang dipilih dengan menggunakan tenik penarikan contoh acak berlapis. Data bersifat nominal di uji dengan uji Chi square dan data bersifat ordinal di uji Rank Spearman. Hasil penelitian didapatkan bahwa persepsi terhadap harga dan kemasan pada susu UHT dan susu pasteurisasi tidak berbeda nyata. Frekuensi minum susu mahasiswa yaitu 2-3 kali seminggu dengan jenis susu UHT yang dominan dikonsumsi. Kemasan yang paling banyak dibeli serta volume sekali konsumsi minum susu yaitu 250 mL Terdapat hubungan korelasi antara karakteristik responden (uang saku dan program studi) dengan perilaku mengonsumsi susu (frekuensi minum, kemasan susu dan jenis susu yang dikonsumsi). Hubungan korelasi persepsi susu UHT dan susu pasteurisasi terhadap perilaku mengonsumsi (jenis susu yang dikonsumsi dan frekuensi minum) didapati hasil yang signifikan., Students as the nation's successor must fulfill adequate nutrition, one way is by consuming milk. This study aims to determine the perceptions and consumer behavior of IPB students on the consumption of UHT milk and pasteurized milk. The sample respondents in this study were 203 IPB students from various faculties who were selected using The Stratified Random Sampling technique. Nominal data were tested by the Chi square test and ordinal data were tested by the Rank Spearman test. The results showed that perception of the price and packaging of UHT milk and pasteurized milk was not significantly different. The frequency of drinking student milk is 2-3 times a week with dominant UHT milk consumed. The most purchased packaging and the volume for one consumption of drinking milk is 250 mL. There is a correlation between the characteristics of respondent (allowance and study program) and behavior of consuming milk (frequency of drinking, milk packaging, type of milk consumed). The correlation between perceptions of UHT milk and pasteurized milk on consumption behavior (type of milk consumed and frequency of drinking) was found to be significant. All correlation directions obtained were positive with strength of correlation relationship ranging from very weak to moderate.
Keyword: consumer behavior, perception, postteurized milk, uht milk

Judul: Penyusunan Overlap Graph menggunakan Suffix Tree pada DNA Sequence
Abstrak: The DNA sequence assembly is very important in genome analysis. This step aims to reconstruct contigous DNA fragment (contigs) from short fragment by concatenating fragments based on the overlap region among them. This method employs overlap graph for solving the problems. In this graph, nodes represent fragments and edges represent overlap. This research developed a software for constructing overlap graph using suffix tree. The evaluation was conducted by measuring the number of nodes, number of edges, and the execution time in many values of minimum overlap. The minimum overlap is defined as the minimum length of substring which is considered as the overlap region between two fragments. The evaluation results showed that the number of nodes, the number of edges, and the execution time were increased with the decreasing of the minimum overlap value.
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