Judul: Analisis Peramalan Penjualan Menggunakan Metode  Kointegrasi Antara Jenis Kue Di Triple Combo Bogor
Abstrak: Berbagai jenis makanan dan jajanan semkakin banyak ditemui di lingkungan, baik jenis makanan kecil dan makanan besar. Kue klappertart contohnya, kue yang berasal dari Menado ini dulunya banyak di konsumsi oleh para bangsawan Belanda, makaroni contohnya makanan ini merupakan makanan yang sudah sering dikonsumsi oleh masyarakat, dan pastel yang terdiri dari kulit kue kering dan isi, isi pastel dapat berbagai pilihan. Triple Combo merupakan hidangan yang exclusive memiliki 3 varian utama, yaitu : Klappertart, Makaroni, dan Pastel. Lokasi Triple Combo Klappertart Huize yang beralamat di Jalan. Pangrango No.8, Bogor terletak di Taman Kencana, bisa dikatakan pusat jajanan kuliner dan banyak sekali tempat makanan di daerah ini, maka dari itu tepat sekali menjadi tempat kue Triple Combo. Selain citrarasa yang baik, satu keunggulan dari klappertartnya Triple Combo adalah halal yang mana Triple Combo telah mendapatkan sertifikat halal yang dikeluarkan oleh MUI. Karena kue klappertart dibandingkan makaroni dan pastel yang paling diminati oleh pelanggan, maka rumah tempat produksi maupun gerai penjualan tersebut dinamakan Huize atau Rumah Klappertart. Triple Combo merupakan jenis kue yang bergerak dalam bidang kuliner dan fokus dalam operasionalnya yang keseharianya di supervise oleh pengajar professional dari Bogor Hotel Institute dan tenaga ahli dari Hotel Salak The Heritage. Berawal dari keinginan membuat makanan yang unik dan spesial untuk memenuhi kebutuhan akan makanan yang lezat, sehat dan berkualitas yang cocok menjadi hidangan sehari-hari maupun untuk oleh-oleh atau gift serta menunjang pariwisata kota Bogor dengan memberi warna baru kuliner kota Bogor. Dengan menggunakan analisis kointergrasi terdapat dua jenis model yang digunakan untuk dianalisis, yaitu model analisis VAR (Vector Autoregression) atau model analisis VECM (Vector Error Corection Model). Dilihat dari hasil uji yang menunjukan bahwa data tersebut stasioner menggunakan VAR. Kemudian melakukan analisis IRF dan FEVD untuk melihat korelasi antara data kue dengan data penjualan yang kemudian dilakukan peramalan melalui analisis FEVD. Peramalan yang dilakukan untuk mengetahui apakah dalam kurun waktu 118 minggu akan diperoleh hasil bahwa kue tersebut akan mengalami penurunan atau peningkatan dalam penjualannya, atau akan turun naik pada setiap minggunya, maka dari itu perlu dilakukan penelitian peramalan penjualan sehingga Triple Combo akan mendapat gambaran penjualan untuk kedepanya. Diantara tiga jenis kue klappertart, makaroni, dan pastel ini, masyarakat lebih menggemari klappertart karena selain rasanya yang berbeda dari jenis kue lainnya juga memiliki ciri khas tersendiri yang lebih menonjol, sehingga masyarakat lebih cenderung memilih klappertart. Tetapi selain itu berdampak positif pada masyarakat untuk mencoba dua kue andalannya di Triple Combo seperti makaroni dan pastel sebagai pelengkap setelah mencoba klappertart.
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Judul: Analisis harga pokok produksi dengan metode job order costing (studi kasus triple combo, Bogor)
Abstrak: Triple Combo is one of the subsidiaries of Hotel Salak The Heritage are producing food cakes typical Dutch state and the typical traditional Indonesian food. Combo Triple Production costs consist of the cost of direct materials, direct labor costs, and factory overhead costs. Triple Combo in activity are faced with the possibility of a gap between the cost of production which has been calculated by the cost of production actually happened. In every production company made 65% of the production order and 35% produced for supply to the outlet and cafe Triple Combo. This study focuses on the production-order because the company generated revenues of 65% was contributed by the sales order. The purpose of this study was (1) Know the comparison between the methods used Triple combo with Job Order Costing method in calculating the production cost of each booking. (2) Knowing the differences that occur between the price of production is calculated by the method of Job Order Costing with Cost of production is determined by the company. (3) Knowing the differences that occur between the selling price set by Triple Combo ideal selling price based Job Order Costing method. (4) Analyze the difference between the profit / loss recognized on the profit / loss occurred. This research was conducted in the Triple Combo is currently located at Jalan Bogor Pangrango number 25. This study took a sample 3 types of cakes produced are Klappertart, Macaroni and Fruit tarlet schotel. The type of data used are primary data and secondary data consisting of qualitative and quantitative data. Primary data was sourced from interviews conducted on Coordinating company executives and chefs, while secondary data sourced from the literature along with other literature that supports the writing of this study. The data processing method is qualitatively and quantitatively. The research was conducted by calculating the cost of production with job order costing method for actual costs because the company had only calculate direct materials without counting the cost of direct labor and manufacturing overhead, and analyze the differences that occur between the standard cost by the company with the costs realized with different t test analysis. Cost of production based on the order in Triple Combo obtained 2.021 and t t count table for 1655 with a significant level (α) used was 0.05 and the degrees of freedom (df) 142. The results of the t test showed t count greater than t table, then H0 is rejected, so the cost of goods manufactured by the company with the cost of production, according to calculations by the method of Job Order Costing significant differences occurred. Selling price to order at Triple Combo obtained 2.019 and t t count table for 1655 with a significant level (α) used was 0.05 and the degrees of freedom (df) 142. The results of the t test showed t count greater than t table, then H0 is rejected, so the cost of production on average by the company with the cost of production on average, according to calculations by the method of Job Order Costing significant differences occurred.
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Judul: Hamiltonian formulation for linear waves motion in two layers fluid
Abstrak: The surface wave could be considered as a wave that separates two fluids, namely water and air. Based on this assumption, it is introduced the interfacial wave, a wave between two layers of fluid with different density. The formulation of interfacial waves motion begins with deriving the base equation of irrotational ideal fluid. Furthermore, according to irrotational fluid assumption, the base equation can be stated in velocity potential. In this derivation, the fluids domain is assumed to be restricted by rigid lid boundary conditions, both at the upper and lower limit. Therefore, the interfacial waves motion can be explained in a hamiltonian formulation. In the hamiltonian formulation, total energy is defined as the sum of kinetic and potential energy. The hamiltonian system is obtained from reduction of kinetic energy by using the Dirichlet Neumann Operator. The resulted kinetic energy equation is nonlinear. Therefore, this form is linearized by first part of the Taylor expansion. This linearization gives a dispersion relation of linear wave. Based on this dispersion relation, the phase speed of the linear wave depends on the density ratio of the two layers fluid.
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