Judul: Analysis and Consumer Preferences Mapping for Instant Fried Noodle in Jabodetabek Area
Abstrak: Mi goreng merupakan varian mi instan yang banyak diminati masyarakat Indonesia. Penelitian bertujuan memperoleh data preferensi konsumen di wilayah Jabodetabek terkait penilaian kepentingan dan kinerja atribut produk, prioritas perbaikan atribut produk, atribut produk yang sesuai dengan harapan responden, gambaran produk ideal, profil sensori produk mi goreng beserta intensitasnya, dan tingkat kesukaan konsumen yang dapat digunakan oleh produsen sebagai acuan dalam pengembangan produk mi goreng instan di masa depan. Metode uji yang digunakan yaitu, Importance Performance Analysis (IPA), gap analysis, serta uji sensori dengan metode Check-All-That-Apply (CATA), Rate-All-That-Apply (RATA), dan rating hedonik. Sampel uji berupa mi goreng instan brand terpilih varian rasa original, ayam bakar limau, dan korean cheese buldak. Hasil uji IPA menunjukkan bahwa atribut aroma dan varian rasa merupakan atribut dengan prioritas utama. Hasil uji gap analysis menunjukkan bahwa atribut ‘ketersediaan di pasaran’ Mie Sedaap goreng mampu memuaskan responden. Berdasarkan metode CATA, atribut sensori rasa asam, aroma cabai, dan warna kuning kemerahan dinilai ideal oleh panelis. Berdasarkan metode gabungan CATA dan RATA, sampel original didominasi oleh warna kuning kecoklatan, rasa umami, mouthfeel bawang, dan aftertaste bawang. Sampel ayam bakar limau didominasi oleh aroma daun jeruk, mouthfeel daun jeruk, dan aftertaste daun jeruk. Sampel korean cheese buldak didominasi oleh aftertaste pedas, mouthfeel pedas, aroma keju, dan warna kuning kemerahan. Ayam bakar limau merupakan varian dengan tingkat kesukaan paling tinggi menurut hasil uji rating hedonik., Fried noodle is a popular variant of instant noodles in Indonesia. The study aims to obtain data about consumer preferences in Jabodetabek which consist of rating importance and performance of product attributes, the priority of product attribute improvement, product attributes that are able to satisfy respondents’expectations, descriptions of ideal products, sensory profile and its intensity, and preference level of the product which can be used as a reference for instant fried noodle product development. The method used consists of Importance Performance Analysis (IPA), gap analysis, and sensory testing using the Check-AllThat-Apply (CATA), Rate-All-That-Apply (RATA), and hedonic rating methods. The samples were selected brand of instant fried noodle in original, lime roasted chicken, and korean cheese buldak flavor The IPA test shows that aroma and flavor variant are the top priority attributes. The gap analysis test shows that the 'availability in the market' attribute of fried Sedaap noodles is able to satisfy respondents. Based on the CATA method, sour taste, chili aroma, and reddish yellow color are considered ideal by panelists. Based on the combined of CATA and RATA methods, the original sample was dominated by brownish yellow color, umami flavor, onion mouthfeel, and onion aftertaste. The lime grilled chicken sample was dominated by lime leaf aroma, lime leaf mouthfeel, and lime leaf aftertaste. The korean cheese buldak sample was dominated by spicy aftertaste, spicy mouthfeel, cheese aroma, and reddish yellow color. Lime grilled chicken has the highest level of liking according to the hedonic rating test result
Keyword: CATA, gap analysis, instant fried noodle, IPA, RATA

Judul: Consumer Preferences Mapping for Instant Noodle: Case Study Indomie
Abstrak: Mi instan sangat diminati di Indonesia. Masyarakat perkotaan seperti Jabodetabek (Jakarta, Bogor, Depok, Tangerang, dan Bekasi) sering mengonsumsi makanan instan, salah satunya adalah mi instan. Penelitian ini bertujuan mendapatkan peta preferensi konsumen terhadap mi instan di Jabodetabek yang terdiri dari tingkat kepentingan dan kinerja, mengetahui atribut yang mampu memuaskan responden, mendapatkan informasi mengenai profil sensori serta intensitasnya, dan tingkat kesukaan yang dapat dijadikan acuan untuk memperbaiki atau mengembangkan produk mi instan. Metode yang digunakan adalah importance performance analysis (IPA), gap analysis, serta pengujian sensori dengan metode Rate-All-That-Apply (RATA) dan rating hedonik. Sampel yang digunakan adalah mi dengan varian rasa goreng original, kari ayam, dan soto mi. Atribut dengan nilai rata-rata kepentingan, kinerja, dan harapan tertinggi adalah rasa, izin edar, dan sertifikat halal produk. Atribut ‘memiliki sertifikat halal’ pada produk Indomie mampu memuaskan responden. Pada pengujian sensori dengan metode RATA, sampel goreng original didominasi oleh atribut pedas, aroma kecap, rasa manis, oily aftertaste, dan glossy. Sampel kari ayam didominasi oleh atribut aroma kari, tekstur lembut dan licin, serta rasa asin. Sampel soto mi didominasi oleh atribut rasa asam, rasa umami, warna kuning, aroma soto, dan tekstur kenyal. Varian rasa goreng original merupakan varian rasa yang paling disukai oleh responden dan panelis., Instant noodles are greatly desired in Indonesia. Communities in Jabodetabek (Jakarta, Bogor, Depok, Tangerang, and Bekasi) often consume instant food, such as instant noodles. This study aims to obtain a consumer preference map for instant noodles in Jabodetabek which consist of importance and performance level, to know the attributes that are able to satisfy the respondents, as well as the sensory profile and preference level of the product which can be used for improving and developing instant noodle products. The method used consists of importance-performance analysis (IPA), gap analysis, and sensory testing using the Rate-All-That-Apply (RATA) and hedonic rating methods. Fried original, chicken curry, and soto mi were the three instant noodle flavor variants used as samples. The attributes that have the highest average value in importance, performance, and expectations are taste, marketing authorization, and product halal certificate. The attribute of “halal certificate product” on Indomie is able to satisfy the respondents. In sensory testing using the RATA method, the original fried sample was dominated by spicy, soy sauce aroma, sweet taste, oily aftertaste, and glossy attributes. The chicken curry sample was dominated by curry aroma, soft texture, slippery texture, and salty taste attributes. Soto mi sample was dominated by sour taste, umami taste, and yellow color, soto aroma, and springy texture attributes. The original fried flavor was the most preferred by respondents and panelists.
Keyword: consumer preferences, gap analysis, instant noodle, IPA, RATA

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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