Judul: Brand Equity of Instant Ground Coffees among IPB University Students
Abstrak: Tujuan penelitian ini adalah untuk menganalisis ekuitas merek kopi bubuk instan pada mahasiswa IPB dengan mengukur faktor yang diduga mempengaruhi ekuitas merek, yang terdiri atas kesadaran merek, persepsi kualitas, asosiasi merek, dan loyalitas merek, serta mengukur pengaruh keempat faktor tersebut pada ekuitas merek kopi bubuk instan merek Good Day, Indocafe, dan Nescafe. Penelitian ini menggunakan data primer yang dikumpulkan melalui survei dengan 97 responden. Data dianalisis menggunakan metode Partial Least Square-Structural Equation Modelling (PLS-SEM), analisis deskriptif, dan skala semantic differential. Hasil penelitian menunjukkan bahwa merek Good Day memiliki ekuitas merek tertinggi dibandingkan dengan dua merek lainnya. Hasil penelitian juga menunjukkan bahwa persepsi kualitas dan loyalitas merek meningkatkan ekuitas merek kopi bubuk instan, sedangkan kesadaran merek dan asosiasi merek tidak meningkatkan ekuitas merek kopi bubuk instan. Penelitian ini menyarankan agar ketiga merek untuk lebih fokus kegiatan pemasarannya pada loyalitas merek dan persepsi kualitas dalam membangun ekuitas merek., This research aims to analyze the brand equity of instant ground coffees on Good Day, Indocafe, and Nescafe brands among IPB students by measuring factors probably affecting brand equity, consisiting of brand awareness, perceived quality, brand association, and brand loyalty, and in turn, to investigate the effect of these factors on the brand equity of instant ground coffees among IPB students. This research used primary data collected from a survey of 97 respondents. This research used Partial Least Square-Structural Equation Modelling (PLS-SEM) method, descriptive statistics, and semantic differential. The results show that Good Day has the highest brand equity compared to the other two brands. The results also show that perceived quality and brand loyalty increase the brand equity of instant ground coffees, while brand awareness and brand associations do not increase the brand equity of instant ground coffees. This research suggests that the three brands to focus their marketing efforts on brand loyalty and perceived quality in building brand equity.
Keyword: ekuitas merek, PLS-SEM, loyalitas merek, persepsi kualitas, kesadaran merek, asosiasi merek, brand equity, brand loyalty, perceived quality, brand awareness, brand association

Judul: Analisis Ekuitas Merek dari Kopiko 78ºC Berdasarkan Dimensi-dimensi Ekuitas Merek dan Usaha-usaha Pemasaran.
Abstrak: The Increasing number of coffee beverage on the market make the competition between coffee brands has been increasing. To maintain market needs some research to evaluate brand equity. Brand equity to be influenced by the dimensions of brand equity and marketing efforts. Dimensions of brand equity include brand awareness, brand association, brand loyalty, and perceived quality. Dimensions of brand equity and marketing efforts are variables that can not be measured directly, it is named latent variables. Statistical analysis that can be used to analyze in this case is structural equation modeling (SEM). This research used data from survey of active student S1 IPB 2015 who had purchase and consume Kopiko 78ºC. The results showed that brand loyalty and perceived quality had positive influence on brand equity. While awareness and brand association had negative influence on brand equity. The most influential marketing effort on brand loyalty is intensity of distribution. The most influential marketing effort on perceived quality is price. The most influential marketing effort on brand equity is price.
Keyword: brand equity, marketing efforts, structural equation modeling

Judul: Trichomonas Gallinae Penyebab Trichomonosis Pada Unggas
Abstrak: Trichomonas gallinae adalah protozoa yang bergerak aktof dengan keempat flagella yang mempunyai layar dan pada salah satu sisinya terdapat membran seperti sirip ikan yang berombak. Spesies dari genus Trichomonas ini mempunyai arti penting pada unggas, karena dapat menyebabkan infeksi pada alat pencernaan bagian atas.
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