Judul: Analisis preferensi konsumen kecap manis merek 'Korma'
Abstrak: Meningkatnya permintaaan, jumlah perusahaan, investasi, dan impor dalam industri kecap, lambat laun akan membuat persaingan dalam industri kecap menjadi semakin kompetitif. Hal ini menjadi peluang sekaligus tantangan bagi Korma Food Company, sebagai salah satu perusahaan pengikut dalam industri kecap, untuk dapat berdaya saing Korma Food Company memproduksi kecap dengan merek Korma, dan memiliki pangsa pasar sebesar 0,44 persen. Pesaing yang harus dihadapi oleh kecap Korma adalah, kecap merek Merak dengan pangsa pasar sebesar 1,24 persen; kecap merek Benteng dengan pangsa pasar 0,66 persen, dan kecap merek Topi dengan pangsa pasar 0,31 persen. Keinginan Korma Food Company untuk meningkatkan 25 persen pasarnya pada konsumen rumah tangga, dan rendahnya pangsa pasar Korma Food Company (0,44 persen) menjadi pertanyaan, apakah ada sesuatu yang berhubungan secara langsung dengan produk yang belum dapat diterima oleh konsumen, Oleh karena itu, perusahaan memerlukan studi preferensi konsumen vang dapat menjawab pertanyaan tersebut untuk menyusun strategi pemasaran. Tujuan utama penelitian ini adalah menganalisis preferensi konsumen terhadap atribut produk kecap manis merek "Korma". Berdasarkan hasil dari penelitian ini, maka akan disusun rekomendasi strategi perusahaan dalam memasarkan kecap manis merek "Korma". Penelitian di lapang dilakukan pada bulan November-Desember 2004 di Kota Bogor. Data yang digunakan pada penelitian ini terdiri dari data primer dan data sekunder. Data primer diperoleh melalui wawancara pada 100 orang responden dengan menggunakan kuesioner. Data sekunder diperoleh dari berbagai instansi seperti Badan Pusat Statistik, Perpustakaan LSI IPB, Perpustakaan MMA IPB, Korma Food Company, serta literatur lainnya yang berhubungan dengan topik penelitian dan laporan-laporan penelitian sebelumnya. ...
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Judul: Analisis Brand Wquity Kecap Korma Pada Konsumen Rumah Tangga (Studi Kasus Konsumen Kecap di Jakarta)
Abstrak: Korma is a soy sauce brand that develop 2 segments, householders and horeca (hotel, restaurant, and catering). This brand being a market leader in horeca and it is undirectly describing that Korma can be well accepted by the consumers. Therefore it is should be done a research to know how good is Korma soy sauce’s acceptance in householders with analyzing its brand equity (reputation) that built in the consumers’ mind, with knowing the brand awareness, brand association, perceived quality, and brand loyalty. The research will be done with distributing the questionaire to householders (housewives) in Jakarta. The data-processing result with descriptive analysis shows that most of the respondents are falling into brand recognition (36%) and unaware brand (31%) to the Korma. Then, the consumers who know and have consumed Korma said that it has competitive advantages which are the taste is delicious, easy to sink, enough viscosity, and can improve the food’s delicacy. Besides, they also complained about Korma’s availability in the market. This data were resulted by the Cochran analysis, Semantic Differential Scale, and Biplot analysis. And the last Korma’s customers are having good enough brand loyalty level that relate with the amount of committed buyer (60,87%). The marketing mix strategies that being suggested are maintaining the attributes that already excellence in consumers’ mind (taste, vicosity, and easiness to sink), increasing the product availability through small retailer that can directly interact with the householders, and increasing the word of mouth effect of using Korma through committed buyer.
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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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