Judul: Estimasi Sisa Lauk Hewani, Lauk Nabati, dan Sayuran Konsumen Beberapa Jenis Rumah Makan di Kota Bogor
Abstrak: This study aimed to estimate the waste of animal and plant sources of food, and vegetables among consumers of some type of restaurants in Bogor city. The study was conducted in Padang, Sundanese, Javanese Restaurants, and Tent Stalls. Data collection was conducted in March 2013 until April 2013. A cross-sectional design was implemented in this study. Total respondents were 279 consumers. Sundanese restaurants has a most variation types of plant sources and vegetables waste, and Javanese restaurants has a most variation types of animal sources waste. Gender is known to have tendency to be one the factors causing different leftovers, that female gave more leftover of animal sources, plant sources, and vegetables than male. Loss of nutrients due to waste of animal sources was the most in tent stalls. Loss of nutrients due to waste of plant sources and vegetables was the most in Javanese restaurants. However, generally, loss of nutrients percapita permeal of each foods is not significant, less than one percent of the RDA.
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Judul: Estimasi Nilai Kehilangan Food waste dan Potensi Implementasi Denda Sisa Makanan di Rumah Makan (Studi Kasus : Grand Garden Café & Resto, Kebun Raya Bogor).
Abstrak: Bogor Botanical Garden has the most tourist visits amongst the other nature tourism sites in Bogor City. Most tourists spend almost 40% of their budget on food while traveling, and 50% of restaurant’s income earned from tourists. An eating out habit as a lifestyle has been increasing the volume of food waste while 93% of organic waste in Indonesia comes from food wasted. In this case, it’s hard to avoid food wasting because it’s related with habits but food waste causes environmental and economic loss because of the pollution and waste of resources along the production. Therefore, it needs a food waste prevention to support Zero Waste 2030 program in achieving SDGs number 12. The purposes of this research are (1) to k9ow the perceptions and behaviours of restaurant’s consumers about food waste; (2) to estimate the amount and loss value of food waste generated in resto; (3) to analyse the potential implementation of fines system for consumer’s food waste. The methods used in this research are descriptive analysis using Guttman, Likert, SNI 10-3964-1994, and Contingent Valuation Method. The results of this research show that knowledge about food waste issues and the confession of having food waste prevention in daily life, cannot ensure someone from wasting food. The high amount of loss value of food waste in restaurant (Rp872.338.472/year) shows the waste of resources that cannot be avoided. Thus, a fines system for consumer’s food waste leftovers can be one of the alternative solutions. The fine scheme based on mean WTP of restaurant’s visitors is Rp15.676 to Rp21.360 per 100 grams of food wasted (applies multiples), while for buffet menu is Rp50.000.
Keyword: food waste, loss value, waste of resource, fine of food wasted, willingness to pay

Judul: Pemodelan Harmonik Generasi Kedua Pada Struktur Kristal Perovskite (MAPbI3) Menggunakan Metode Ikat Hiperpolarisabilitas Sederhana Nonlinier.
Abstrak: Metilamonium timbal iodida (MAPbI3) dikenal memiliki struktur fase transisi yang bergantung suhu. MAPbI3 memiliki bulk point group dan surface point group pada kristal sentrosimetrik berupa 4/mmm (simetri D4h) dan mm2 (simetri C2v). Bulk point group pada kristal non-sentrosimerik adalah 4mm (simetri C4v). Penelitian ini meninjau second harmonic generation (SHG) pada MAPbI3 simetri C2v dan D4h dengan simplified bond hyperpolarizability model (SBHM). Pada kristal sentrosimetrik simeri D4h terdapat inversi simetri yang menyebabkan elektrik dipol terinduksi SHG menjadi terlarang, namun tidak berlaku pada permukaan simetri C2v karena inversi simetri hampir tidak ada. Hasil SBHM menunjukkan terdapat intensitas SHG pada simetri C2v dan tidak ada intesitas SHG pada simetri D4h.
Keyword: SBHM, SHG, MAPbI3, simetri D4h, simetri C2v