Judul: Consumer's Opinion on Chilled Fresh Chicken Meat in Medan
Abstrak: Daging ayam atau karkas dapat disimpan dalam bentuk segar, segar dingin, atau beku. Masyarakat di Kota Medan masih berasumsi bahwa daging ayam segar lebih baik dibandingkan dengan daging ayam segar dingin atau beku. Penelitian ini bertujuan mengetahui pendapat konsumen terhadap daging ayam dingin/beku di Kota Medan. Data diperoleh dari 380 responden yang pernah membeli daging ayam dan berdomisili di Kota Medan. Data disajikan secara deskriptif dan dianalisis menggunakan uji Chi-square (χ2 ) untuk mengetahui hubungan antara karakteristik responden dengan pendapat konsumen tentang daging ayam dingin/beku. Hasil penelitian menunjukkan adanya hubungan yang nyata (p<0,05) antara umur, profesi/pekerjaan, tingkat pendidikan, pengalaman membeli daging ayam dingin/beku, frekuensi membeli, dan tempat pembelian dengan pendapat tentang daging ayam dingin/beku, sedangkan antara jenis kelamin dengan pendapat tentang daging ayam dingin/beku tidak ada hubungan yang nyata (p>0,05). Kriteria daging ayam segar dingin atau beku merupakan preferensi terakhir responden dalam memilih daging ayam., Chicken meat or carcass can be sold as hot carcass and chilled fresh carcass. Most consumers in Medan assume that hot carcass is better than chilled fresh carcass. The aims of this study was to describe the consumer’s opinion on chilled fresh chicken meat in Medan. Data were collected from 380 respondents who live in Medan and had bought chicken meat. Data were presented descriptively and analysed using Chi-square test to analyse the relation between respondents characteristic and consumer’s opinion on chilled fresh chicken meat. The study showed that respondents characteristic, i.e., age, proffesion/job, level of education, experiences of buying, frequency of buying, and location of buying, had significant relation (p<0,05) with consumer’s opinion on chilled fresh chicken meat in Medan. Nevertheless, gender did not have significant relation (p>0,05) with and consumer’s opinion. Based on the rank from the first until the fifth in regards with the preference of consumers in buying chicken meat, chilled fresh chicken meat is the last preference of consumers in buying chicken meat.
Keyword: chilled fresh chicken meat, consumer’s opinion

Judul: Consumers Preverence on Chilled/Frozen Chicken Meat in South Sumedang District
Abstrak: Chicken meat is one the protein source for human body. Application of chilling and freezing temperature to the meat could maintain the quality of the meat and extend the storage time. The purpose of this research was to identify activity of respondents in purchasing chilled/frozen chicken meat, opinion of respondents on chilled/frozen chicken meat, preference of respondents on chilled/frozen chicken meat, relation between characteristics of respondents and purchase activity on chilled/frozen chicken meat, and relation between characteristics of respondents and opinion on chillec/frozen chicken meat in Subdistrict of South Sumedang, District of Sumedang. Determination of the samples was carried out by using the non-probability sampling method. The data was analyzed descriptively and the relation of the characteristics of respondents with the purchase activity and opinion was analyzed using the chi-square test (χ2). The result of this study showed that the majority of respondents were women (73,0%), with bachelor’s degree (56,4%) and working as civil servants (24,0%). Half of respondents have purchased chilled/frozen chicken meat (57,0%). Halal was the first preference of respondents (89,0%) that was followed by clean and odorless meat (85,0%). There was no significant relationship (p > 0,05) between characteristics of respondents and purchase activity and opinion of respondents on chilled/frozen chicken meat., Daging ayam merupakan salah satu sumber protein bagi tubuh manusia. Penerapan suhu dingin dan beku pada daging mampu mempertahankan kualitas daging dan memperpanjang masa simpan. Penelitian ini bertujuan mengkaji preferensi konsumen, pendapat konsumen, dan menganalisis hubungan karakteristik konsumen dengan preferensi dan pendapat konsumen terhadap daging ayam dingin/beku di Kecamatan Sumedang Selatan, Kabupaten Sumedang pada tahun 2022. Penentuan sampel yang digunakan yaitu penarikan contoh tak berpeluang atau metode non-probability Sampling. Analisis data yang digunakan pada penelitian ini adalah metode analisis deskriptif dan analitis. Hubungan antara karakteristik dan pendapat konsumen terhadap daging ayam dingin/beku pada penelitian ini dianalisis secara analitis menggunakan uji chi-square (χ2). Hasil penelitian menunjukkan bahwa mayoritas responden adalah perempuan (73,0%), berpendidikan S1 (56,4%) dan bekerja sebagai aparatur sipil negara (24,0%). Separuh responden pernah membeli daging ayam beku/dingin (57,0%). Halal adalah pilihan pertama responden (89,0%) diikuti oleh daging yang bersih dan tidak berbau (85,0%). Tidak ada hubungan yang signifikan (p > 0,05) antara karakteristik responden dengan aktivitas beli dan pendapat responden terhadap daging ayam beku/dingin.
Keyword: non-probability sampling, chicken meat, chi-square test

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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