Judul: Perception and Behavior of Business Consumers about Meltique Beef in Bekasi and South Tangerang City
Abstrak: Daging meltique adalah daging tanpa lemak yang disuntikkan oleh lemak/minyak untuk menciptakan efek marbling buatan merupakan inovasi dalam industri daging sapi yang memiliki potensi pasar yang menjanjikan. Penelitian ini bertujuan untuk mengetahui persepsi dan perilaku konsumen bisnis Kota Bekasi dan Tangerang Selatan terhadap daging meltique dengan melibatkan 60 responden dari berbagai sektor bisnis, termasuk hotel, restoran, katering, pasar swalayan, dan pasar tradisional. Analisis deskriptif, uji korelasi rank spearman dan uji mann whitney digunakan untuk menganalisis hubungan antara persepsi dan karakteristik konsumen bisnis. Pengetahuan konsumen bisnis di kedua kota tersebut ada pada rentang sedang dengan rataan skor 58,67 untuk Kota Bekasi dan 57,33 untuk Kota Tangerang Selatan. Persepsi konsumen bisnis terhadap daging meltique ada pada kategori Baik dengan rataan skor persepsi 2,63 untuk Kota Bekasi dan 2,56 untuk Kota Tangerang Selatan. Hubungan antara karakteristik konsumen bisnis dengan persepsi terhadap daging meltique tidak signifikan, perbedaan karakreristik kedua kota menunjukkan tidak adanya perbedaan nyata., Meltique beef is a lean meat injected with fat/oil to create an artificial marbling effect, an innovation in the beef industry with promising market potential. This study aims to understand the perceptions and behaviors of business consumers in Bekasi City and South Tangerang towards meltique beef by involving 60 respondents from various business sectors, including hotels, restaurants, catering services, supermarkets, and traditional markets. Descriptive analysis, Spearman's rank correlation test, and Mann-Whitney test were used to analyze the relationship between perceptions and the characteristics of business consumers. The knowledge of business consumers in both cities is in the moderate range, with an average score of 58.67 for Bekasi City and 57.33 for South Tangerang. The perception of business consumers towards meltique beef is in the Good category, with an average perception score of 2.63 for Bekasi City and 2.56 for South Tangerang. The relationship between the characteristics of business consumers and their perceptions of meltique beef is insignificant, and the differences in characteristics between the two cities show no significant differences.
Keyword: Persepsi, Daging Meltique, Konsumen Bisnis, Perilaku Konsumen

Judul: Persepsi Konsumen Bisnis terhadap Daging Sapi Beku di Wilayah DKI Jakarta.
Abstrak: Masa simpan merupakan salah satu masalah distribusi dalam pemenuhan kebutuhan daging di Indonesia. Pembekuan menjadi alternatif yang tepat agar daging menjadi lebih tahan lama, namun masih banyak masyarakat yang memiliki persepsi negatif terhadap daging beku. Persepsi konsumen bisnis merupakan hal yang penting karena dapat mendorong tingkat konsumsi suatu produk. Penelitian ini bertujuan menganalisis karakteristik, persepsi, dan hubungan keduanya yang dimiliki oleh konsumen bisnis di wilayah Provinsi DKI Jakarta. Sampel terdiri atas 40 usaha yang mengonsumsi daging sapi yang dipilih secara purposive sampling. Analisis data yang digunakan adalah analisis deskriptif dan uji korelasi Rank Spearman. Hasil penelitian mengindikasikan bahwa konsumen bisnis di wilayah Jakarta memiliki persepsi yang baik terhadap daging sapi beku. Karakteristik konsumen yang berhubungan positif dengan persepsi tentang daging beku adalah skala usaha, jenis usaha, dan konsumsi daging beku per bulan, namun karakteristik rentang waktu usaha menunjukkan hubungan yang negatif. Korelasi antara karakteristik konsumen dan persepsi terhadap daging sapi beku bersifat lemah.
Keyword: frozen beef, Jakarta, perception, business consumer

Judul: Pemurnian dan karakterisasi protein inhibitor RNA helikase virus hepatitis C
Abstrak: Hepatitis C virus (HCV) infection is the second most common chronic viral infection in the world with global prevalence. This infection is contribution to chronic hepatitis and liver cirrhosis, often leading to hepatocellular carcinoma. There is no effective drug and vaccine available against HCV. The current standard treatment, a combination of pegylated interferon-α with ribavirin, is limited by its suboptimal response rate in a significant patient population, side effects, and affordability. Therefore, development of effective drug is needed. One approach to find out the candidate of antiviral drug is to discover the inhibitor of enzyme that essential for virus replication, such as RNA helicase. Streptomyces chartreusis 5-095 produce the inhibitor of HCV RNA helicase. The aim of this study was to purify the protein inhibitor which has inhibition activity against ATPase activity of RNA helicase HCV from S. chartreusis 5-095. The supernatant of culture S. chartreusis 5-095 exhibited high inhibiton activity against ATPase activity of RNA helicase HCV (approximately 72%) at 10 days of incubation. The extracellular protein inhibitor was partially purified by procedures of precipitation with ammonium sulfate to 65% saturation and gel filtration (Sephadex G50) using methanol water solution (4:6) as an eluen. The purity of protein inhibitor was monitored by SDS PAGE. The protein inhibitor showed a relative molecular mass were estimated to be 14 kDa and increased the purity 23,08 fold than those of the crude protein. The specific activity and IC50 after purification were 13,1338 U/mg and 0,0767 mg/mL, respectively. The activity of purified protein inhibitor showed its stability over pH range from 5-8 and optimum at pH 7,4. The inhibition activity showed its stability up to 70% at temperature 100 oC. The purified protein inhibitor relatively stable its activity at storage in the range of -20 oC to room temperature for 35 days.
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