Judul: Business Model Development and Cost Determination of Vegetable Floss Production in Meatless Kingdom Cimahi West-Java
Abstrak: Meatless Kingdom merupakan perusahaan yang berfokus dalam memperjualbelikan produk berbahan nabati kepada masyarakat umum. Namun Meatless Kingdom ingin membuat produk baru yang merupakan variasi lain dari bentuk daging, yaitu abon nabati. Penelitian ini bertujuan untuk memetakan model bisnis dengan BMC, menganalisis SWOT, merumuskan alternatif strategi BMC yang baru, dan menentukan harga pokok produksi abon nabati. Tahapan penelitian terdiri dari eksplorasi, pendefinisian masalah, ideasi, prototipe, dan verifikasi solusi. Metode penelitian yang digunakan menggunakan pendekatan kualitatif berupa observasi lapangan, wawancara, serta pengembangan model bisnis menggunakan BMC dan pendekatan kuantitatif berupa perhitungan harga pokok produksi menggunakan Microsoft Excel. Berdasarkan hasil penelitian dengan kombinasi dari elemen BMC dan matriks SWOT diperoleh alternatif strategi yaitu mengoptimalkan aktivitas pemasaran, bekerjasama dengan lebih dari satu mitra pemasok bahan baku dan pemasaran, memperluas segmen pasar, dan melakukan riset dan inovasi lebih lanjut. Kemudian didapatkan harga pokok produksi sebesar Rp27.658,6/kemasan 150 gram dan Rp10.636,2/kemasan 50 gram., Meatless Kingdom is a company that focuses on buying and selling plant- based products to the general public. But Meatless Kingdom wanted to create a new product that was another variation of the meat form, which was plant-based floss. This study aims to map business models with BMC, analyze SWOT, formulate new BMC strategy alternatives, and determine the cost of vegetable floss production. The stages of research consist of exploration, problem definition, ideation, prototyping, and solution verification. The research method used uses a qualitative approach in the form of field observations, interviews, and business model development using BMC and a quantitative approach in the form of calculating the cost of goods produced using Microsoft Excel. Based on the results of research with a combination of BMC elements and SWOT matrix, alternative strategies were obtained, namely optimizing marketing activities, collaborating with more than one raw material supplier and marketing partner, expanding market segments, and conducting further research and innovation. Then obtained the cost of production amounted to Rp27,658.6/ package of 150 gram and Rp10,636.2/ packaging of 50 gram.
Keyword: BMC, cost of production, vegetable floss, Meatless Kingdom, SWOT

Judul: Pengembangan Produk Abon Nabati Berbahan Dasar Buah Kluwih di Meatless Kingdom
Abstrak: Abon yang terbuat dari daging merupakan produk yang sudah dikenal dikalangan masyarakat. Abon nabati merupakan bentuk diversifikasi dari produk abon. Penelitian ini bertujuan untuk mengetahui formulasi abon nabati dari buah kluwih, beserta karakteristik dan tingkat kesukaannya. Penelitian ini dilakukan menggunakan metode human-centered design. Beberapa tahap yang dilakukan dalam pengmbangan abon ini antara lain eksplorasi, pendefinisian masalah, ideasi, pengembangan prototipe dan validasi solusi. Pengembangan prototipe abon nabati dilakukan melalui dua iterasi. Iterasi pertama menunjukkan abon nabati yang hanya disukai pada parameter warna. Pengembangan prototipe kedua dengan penambahan kelapa, hasil validasi solusi menunjukkan abon nabati yang dikembangkan disukai secara keseluruhan. Dengan karakteristik proksimat kadar air (6,05%); kadar abu (2,29%); kadar protein (2,07%); kadar lemak (27,80%); kadar karbohidrat (61,79%)., Meat floss is a product that is well known among the public. Vegetable floss is a form of diversification of floss products. This study aims to determine the formulation of vegetable floss from breadnut, along with its characteristics and level of preference. This research was conducted using the human-centered design method. Several stages were carried out in the development of this floss including exploration, problem definition, ideation, prototype development and solution validation. The development of the vegetable floss prototype was carried out through two iterations. The first iteration shows vegetable shredded which is only liked on the color parameter. The development of the second prototype with the addition of coconut, the results of the solution validation showed that the shredded vegetable developed was liked overall. With proximate characteristics of water content (6.05%); ash content (2.29%); protein content (2.07%); fat content (27.80%); carbohydrate content (61.79%).
Keyword: breadnut, formulation, hedonic test, proximate test, vegetable floss

Judul: Approximation of the Median of Poisson Distribution Using the Relation of Poisson-Gamma Distribution
Abstrak: A major drawback of median is that median cannot usually be defined in closed form, even in the cases where their distribution functions are known. This study gives an approximation of the closed form for the median of the Poisson distribution by using the relation of Poisson-Gamma distribution. The approximation uses elementary techniques based on the monotonicity of certain sequences involving tail probabilities of the Poisson distribution and the Central Limit Theorem. Furthermore, a closed form expression for the mean absolute deviation 􀜧|􀜰􀰒 􀵆 􀜯􀝁􀝀􁈺􀜰􀰒􁈻| is also studied. The median is relevant because of the fact that it minimizes the mean absolute deviation of a Poisson random variable (􀜰􀰒􁈻 by considering median as central tendency.
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