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: Consumer Business Perception and Consuming Behaviour UHT Cow’s Milk in Region of DKI Jakarta
Abstrak: Susu segar biasanya diolah melalui proses pemanasan salah satunya adalah dengan teknik Ultra-high temperature (UHT). Tujuan penelitian ini adalah untuk mengidentifikasi karakteristik dan persepsi konsumen bisnis terhadap susu sapi UHT, menganalisis hubungan antara persepsi dan karakteristik konsumen bisnis susu sapi UHT serta mengidentifikasi perilaku konsumen dalam proses pengambilan keputusan pembelian susu sapi UHT di wilayah DKI Jakarta. Metode penelitian yang digunakan adalah analisis deskriptif untuk mendeskrips ikan persepsi, karakteristik dan perilaku konsumen bisnis. Uji korelasi Rank Spearman digunakan untuk menganalisis hubungan antara persepsi dengan karakteristik konsumen. Hasil penelitian menunjukan bahwa konsumen bisnis yang menggunakan susu sapi UHT di wilayah DKI Jakarta mayoritas merupakan pelaku usaha cafe dan kios usaha mikro dan kecil, dengan lama usaha 2 tahun dan pendapatan dari Rp.5.000.000 hingga Rp.50.000.000 per bulan. Hasil rataan skor persepsi terhadap susu sapi UHT mendapat skor 3,143. Tingkat signifikas i hubungan antara karakteristik konsumen terhadap persepsi konsumen tidak signifikan dan tidak berpengaruh nyata (P>0.05)., Fresh milk is usually processed through a heating process, one of which is Ultra-high temperature (UHT). The purpose of this study was to identify the characteristics and perceptions of business consumers towards UHT cow's milk, analyze the relationship between perceptions and characteristics of UHT cow's milk business consumers and identify consumer behavior in the decision-making process of purchasing UHT cow's milk in the DKI Jakarta area. The research method used is descriptive analysis to describe perceptions, characteristics and behavior of business consumers and Spearman Rank correlation test to determine the relationship between perceptions and consumer characteristics. The result showed that most of business consumers who used UHT cow's milk in the DKI Jakarta area were cafe and micro and small enterprises business actors, with a business duration of 2 years and income from Rp. 5,000,000 to Rp. 50,000,000 per month. The average perception score of UHT cow's milk got a score of 3,143. The significa nce level of the relationship between consumer characteristics and consumer perceptions was not significant and had no significant effect (P>0.05).
Keyword: konsumen, susu sapi, UHT, consumer, cow's milk, UHT

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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