Judul: Kepuasan Konsumen Laboratorium Departemen Ilmu dan Teknologi Pangan Fakultas Teknologi Pertanian Institut Pertanian Bogor
Abstrak: LDITP-IPB merupakan laboratorium pengujian yang mengacu pada SNI 17025 harus mengutamakan kepuasan konsumen. Penelitian ini bertujuan untuk: mengidentifikasi karakteristik konsumen, mengidentifikasi proses keputusan pembelian dan menganalisis tingkat kepuasan konsumen LDITP-IPB. Dalam penelitian ini digunakan analisis deskriptif, Customer Satisfaction Index dan Importance Perpormance Analysis. Hasil penelitian menunjukkan bahwa kualitas pelayanan LDITP-IPB memiliki indeks kepuasan konsumen sebesar 84.55 persen dengan kriteria sangat puas. Dari hasil metode IPA, atribut-atribut pelayanan yang perlu diperbaiki untuk meningkatkan kepuasan konsumen LDITP-IPB yaitu: pengujian harus dilakukan dengan tepat waktu sesuai perjanjian, kemampuan laboratorium memberikan penjelasan atas hasil pengujian, daya tanggap dalam menangani permintaan pengujian, kesopanan dan keramahan staff laboratorium, dan biaya pengujian yang sesuai dan bersaing.
Keyword: food, laboratory, customer satisfaction

Judul: Kepuasan Konsumen Laboratorium Departemen Ilmu dan Teknologi Pangan Fakultas Teknologi Pertanian Institut Pertanian Bogor
Abstrak: LDITP-IPB is a testing laboratory ISO 17025 refers to give priority to customer satisfaction. The purposes of this research are: identified characteristics of consumers, identify the process of buying decision and to analysis the level of customer satisfaction of LDITP-IPB. This study used a descriptive analysis, Importance Performance Analysis and Customer Satisfaction Index. The results showed that the service quality of LDITP-IPB obtained customer satisfaction index by 84.55 percent, which means very satisfied in the criteria. From the results of the IPA method, the service quality attributes that need to be improved LDITP-IPB are: testing should be done on time based on the agreement, the ability to provide an explanation of laboratory testing results, responsiveness in handling testing requests, courtesy and friendliness employees, than appropriate and competitive cost of testing.
Keyword: customer satisfaction, laboratory, food, Bogor Agricultural University (IPB)

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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