Judul: Pengaruh Etnosentrisme, Sikap, dan Preferensi terhadap Perilaku Pembelian Buah Lokal di Perkotaan dan Perdesaan Bogor
Abstrak: The excess quantity of imported fruit in Indonesia has triggered business competition between local and import fruit. This research aimed to analyze the influence of ethnocentrism, attitude, and preference toward the purchasing behavior of local fruit in urban and rural. The design of this research used cross sectional study which involved 120 housewives. The result showed the significant positive relation between ethnocentrism, preference, and attitude. The age of respondent also relates positively to ethnocentrism and attitude. Ethnocentrism, attitude, and preference have no significant relation to the purchasing number of local fruit and local fruit expenditure. Based on multiple regression linear test, the education level of respondent and per capita income significantly positive influence toward the purchasing number of local fruit. The number of family member and per capita income also significantly positive influence toward local fruit expenditure.
Keyword: preference., local fruits, ethnocentrism, attitude

Judul: Pengaruh Sikap dan Preferensi terhadap Perilaku Pembelian Pangan Lokal
Abstrak: Perkembangan Indonesia saat ini, membuat masyarakat semakin selektif dalam pembelian pangan. Pemilihan pangan lokal dan impor sudah mulai banyak dipertimbangkan masyarakat ketika melakukan pembelian. Penelitian ini bertujuan untuk menganalisis pengaruh sikap dan preferensi terhadap perilaku pembelian pangan lokal. Penelitian ini menggunakan desain cross sectional dengan metode survei. Lokasi penelitian di Kelurahan Pasir Jaya, Kecamatan Bogor Barat dan Kelurahan Kedung Badak, Kecamatan Tanah Sareal Kota Bogor. Responden berjumlah 250 ibu rumah tangga yang dipilih secara proportional random sampling. Hasil penelitian menunjukkan bahwa semakin baik sikap terhadap produk pangan lokal dan semakin baik preferensi terhadap produk pangan lokal akan meningkatkan perilaku pembelian pangan lokal.
Keyword: pangan lokal, perilaku pembelian, preferensi, sikap

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.
Keyword: