Judul: Strategi Pemasaran Usaha Daging Beku Impor Pada MR.Beef Kota Bogor
Abstrak: Peningkatan pertumbuhan penduduk setiap tahunya di Indonesia serta di iringinya perbaikan ekonomi yang dialami masyarakat mendorong peningkatan konsumsi daging sapi di Indonesia. Maradeka Beef atau disebut MR.Beef merupakan salah satu penjual daging sapi beku impor yang terletak di Kota Bogor. Perusahaan MR.Beef yang sekarang sudah genap berumur 2 tahun yang berdiri sejak Mei 2017 diharapkan memaksimalkan potensial bisnisnya dalam segi pemasaran untuk keberlanjutan usahanya. Tujuan penelitian ini, bertujuan untuk menganalisis dan merumuskan alternatif strategi pemasaran perusahaan serta mengidentifikasi faktor-faktor internal eksternal yang mempengaruhi perusahaan. Metode yang digunakan dalam penelitian ini adalah matriks IFE, matriks EFE, matriks IE, dan matriks QSP. Hasil analisis menunjukkan bahwa MR.Beef berada pada posisi sel empat yaitu tumbuh dan bina dengan strategi yang tepat dilakukan berdasarkan kondisi lingkungan internal dan eksternal adalah strategi intensif berupa menjual variasi jenis daging lainya untuk meningkatkan daya tarik konsumen dengan STAS sebesar 5.759.
Keyword: Daging Impor, Daging Sapi Beku, Strategi, Strategi Pemasaran, QSPM

Judul: Strategi Pemasaran Daging Sapi Ke Rumah Makan Di Kota Bogor
Abstrak: Food is a fundamental need for human being. Indonesia as the 4th biggest of density population in the world after China, India, and USA surely has highly level of food consumptions. One of them that is mostly important is a beef. A restaurant as business community has higher beef consumption and continuity than household consumption, so that is potential to be a purpose of beef marketing. Bogor city is a region that has economically strategic location near to Jakarta as the capital city, especially in service aspect. Bogor has highly level of food consumption and become the 3rd biggest of its consumption level in West Java with the beef consumption as high as. The trend and life style of its society especially in the cities have a big portion to do work more in their time and energy. So they have a habit to buy food outside home, like restaurant. The number of restaurants in Bogor city has been increasing year after year. In Bogor city, there are many traditional market and has mainly one butchery marketplace (Butchery House) for restaurants beef supply. At the latest year, modern market has been emerging in Bogor. But, the issues of putrescent beef and nubbling beef in traditional market can affect perception of consumers to the beef quality. The information make consumers more aware to the product. The knowledge of consumer perception of the quality is important. It also determine whether buy the product or not. The purpose of this research are to analyze restaurants and the decision making process in buying beef by the restaurants in Bogor city; to analyze perception of restaurants in Bogor city to the beef sold at butchery house, traditional market, and modern market; to arrange product, price, promotion, and distribution of beef to the restaurants in Bogor city. This research held in Bogor city with the respondent are restaurants. The place determination is deliberately determined by the author, considering to potential beef market in Bogor and also its consumption are continuous and high. This research was carried out on April 2008 till July 2008. Sample was put by Convenience Sampling technique that is at represented location and time, and also its availability of respondents. The sample used are 60 samples. Data of this research are primary data (questioner and interview) and secondary data (literatures, magazines, internet, latest research journal, and else). The tools of its analysis are descriptive analysis to describe respondents behavioral and characteristic in buying beef; Spearman Rank test to examine questioners validity; Cronbach Alfa test to examine reliability of the questioner; and Multidimensional Scaling (MDS) to determine respondents perception. This research result that restaurants in Bogor city have some common characteristics, they are Padang Restaurant that have been going on 7 years, had mean of income per month over Rp 10.000.000,- and processed them in rendang. In taking decision process, most of restaurants bought beef in reason by internal stimulus; there are the part of beef, the freshness, and the price. The art of beef that is usually used are fresh beef and the part has
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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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