Judul: Consumer Business Perception and Consuming Behaviour UHT Cow’s Milk in Region of DKI Jakarta
Abstrak: Susu segar biasanya diolah melalui proses pemanasan salah satunya adalah dengan teknik Ultra-high temperature (UHT). Tujuan penelitian ini adalah untuk mengidentifikasi karakteristik dan persepsi konsumen bisnis terhadap susu sapi UHT, menganalisis hubungan antara persepsi dan karakteristik konsumen bisnis susu sapi UHT serta mengidentifikasi perilaku konsumen dalam proses pengambilan keputusan pembelian susu sapi UHT di wilayah DKI Jakarta. Metode penelitian yang digunakan adalah analisis deskriptif untuk mendeskrips ikan persepsi, karakteristik dan perilaku konsumen bisnis. Uji korelasi Rank Spearman digunakan untuk menganalisis hubungan antara persepsi dengan karakteristik konsumen. Hasil penelitian menunjukan bahwa konsumen bisnis yang menggunakan susu sapi UHT di wilayah DKI Jakarta mayoritas merupakan pelaku usaha cafe dan kios usaha mikro dan kecil, dengan lama usaha 2 tahun dan pendapatan dari Rp.5.000.000 hingga Rp.50.000.000 per bulan. Hasil rataan skor persepsi terhadap susu sapi UHT mendapat skor 3,143. Tingkat signifikas i hubungan antara karakteristik konsumen terhadap persepsi konsumen tidak signifikan dan tidak berpengaruh nyata (P>0.05)., Fresh milk is usually processed through a heating process, one of which is Ultra-high temperature (UHT). The purpose of this study was to identify the characteristics and perceptions of business consumers towards UHT cow's milk, analyze the relationship between perceptions and characteristics of UHT cow's milk business consumers and identify consumer behavior in the decision-making process of purchasing UHT cow's milk in the DKI Jakarta area. The research method used is descriptive analysis to describe perceptions, characteristics and behavior of business consumers and Spearman Rank correlation test to determine the relationship between perceptions and consumer characteristics. The result showed that most of business consumers who used UHT cow's milk in the DKI Jakarta area were cafe and micro and small enterprises business actors, with a business duration of 2 years and income from Rp. 5,000,000 to Rp. 50,000,000 per month. The average perception score of UHT cow's milk got a score of 3,143. The significa nce level of the relationship between consumer characteristics and consumer perceptions was not significant and had no significant effect (P>0.05).
Keyword: konsumen, susu sapi, UHT, consumer, cow's milk, UHT

Judul: Consumer Patterns and Perceptions of Purchase Decisions and Consumer Loyalty in Milk Products in Jabodetabek
Abstrak: Produk minuman susu sudah banyak beredar di masyarakat dengan berbagai variasi, sehingga perlu memahami konsumen serta faktor yang mempengaruhi minat konsumen dalam melakukan pembelian, melalui atribut produknya. Penelitian ini bertujuan mengetahui pola konsumsi, persepsi konsumen dan loyalitas konsumen masyarakat terhadap produk minuman susu di wilayah Jabodetabek. Penelitian dilakukan dengan survei online yang terdiri dari tahapan yaitu studi literatur, penentuan metode pengambilan data, penentuan responden, penyusunan kuesioner, pengujian kuesioner, pengumpulan data, pengolahan data, dan pelaporan. Analisis data dilakukan dengan uji deskriptif, crosstab, Chi-square, dan uji Net Promoter Score dengan menggunakan software Microsoft Excel dan SPSS 25. Responden memiliki pola konsumsi tertinggi dengan frekuensi konsumsi sebanyak 1-2 kali seminggu pada jenis susu UHT berkemasan tetra pak pada brand Ultramilk. Pertimbangan keputusan pembelian dilihat dari faktor rasa, sertifikasi, dan kandungan gizi dengan memperhatikan kandungan protein, mineral, gula, vitamin, dan lemak. Beberapa dari profil responden seperti domisili, usia, jenis kelamin, pendidikan, pekerjaan, pendapat, dan pengeluaran memiliki hubungan yang signifikan terhadap beberapa atribut pola dan persepsi konsumen. Terdapat 5 dari 16 brand yang memiliki konsumen puas dan loyal karena memiliki Net Promoter Score yang bernilai positif., Milk products have circulated a lot in public with various variations, so it is necessary to understand consumers and the factors that influence consumer interest in making purchases, through product attributes. This study aims to determine consumption patterns, consumer perceptions and consumer loyalty to milk products in the Jabodetabek. The research was conducted using an online survey consisting of stages: literature study, determining data collection methods, determining respondents, preparing questionnaires, testing questionnaires, data collection, data processing, and reporting. Data analysis was carried out by descriptive, crosstab, Chi-square, and Net Promoter Score tests using Microsoft Excel and SPSS 25 software. Respondents had the highest consumption pattern with a consumption frequency of 1-2 times a week on UHT milk in tetra pak packaging for Ultramilk brands. Consideration of purchasing decisions is seen from the taste, certification, and nutritional content by paying attention to the content of protein, minerals, sugar, vitamins, and fat. Some of the respondents profiles such as domicile, age, gender, education, occupation, income, and expenditure have a significant relationship to some attributes of consumer patterns and perceptions. There are 5 out of 16 brands that have satisfied and loyal consumers because they have a positive Net Promoter Score.
Keyword: Consumer, Loyalty, Milk, Pattern, Perspective

Judul: Karakterisasi Parameter Sistem Pendulum Terbalik Dual pada Masalah Tracking Error Optimal
Abstrak: In this thesis we study the optimal tracking error problem applied to dual invertedndulum system. We stabilize the pendulwn system by controlling itsosition well as minimizing the tracking error, the difference between Osition and actual position. The focus of this study is on fonnulating the analytical expression of the optimal tracking error. We show that the analytical can be completely characterized in terms of pendulwn parameters, such as nihgths, masses, and the mass of the motor. Furthermore, we rewrite the expressici solely in terms of pendulum length by setting other parameters constant.~inally, we provide . some illustrative examples showing the relation between ndulumlengths and the minimum achievable tracking error.
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