Judul: Penerapan Human Centered Design dalam Pengembangan Produk Baru Teh Hijau di PT. X
Abstrak: PT. X planned to develop green tea as health brewed beverage product for millennials. To develop the products, PT. X must understand consumer needs and wants regarding the green tea drinks in the market. Human-centered design is used as an approach to develop the products by focusing on understanding the needs and wants of the consumers and translate them into product concepts. The target consumers are millennial, Social Economic Status (SES) middle upper, and living in urban areas. Based on the exploration, it is found that the healthy condition of millennials and product excellence are two main themes for the products that are further translated into five design principles consisting of the main benefits, healthy lifestyle, compatibility, practicality, and trusted. Using these five design principles, two product concepts are designed. Concept 1 green tea and peppermint and Concept 2 is green tea and telang. The product concept is then tested on potential consumers to get rating along with human truth that evaluated by four criteria, namely liking, uniqueness, relevance, and purchase intention. In conclusion, human truth evaluation shows that the products are considered relevant to consumer needs and product concept evaluation shows that the products are generally accepted by consumers., Teh hijau sebagai produk minuman seduhan kesehatan milenial saat ini sedang dikembangkan untuk produk-produk baru yang memenuhi kebutuhan target konsumen oleh PT. X. Namun dalam mengembangkan produk baru, perusahaan harus mengetahui apa yang dibutuhkan konsumen mengenai prospek minuman teh hijau di pasar. Oleh karena itu, pengembangan produk baru ini mengambil pendekatan Human-Centered Design (HCD) yang dilakukan untuk menggali kebutuhan konsumen dan menerjemahkannya ke dalam konsep produk. Produk ini bagi kalangan milenial, Status Ekonomi Sosial (SES) menengah keatas, dan tinggal di perkotaan. Berdasarkan hasil eksplorasi tema desain yang muncul adalah kondisi kesehatan kaum milenial dan keunggulan produk. Dari kedua tema ini, ditentukan 5 (lima) prinsip desain yang terbentuk terdiri dari manfaat utama, gaya hidup sehat, kesesuaian, kepraktisan, dan kepercayaan. Dengan menggunakan 5 prinsip desain ini maka dikembangkan 2 konsep produk. Konsep Produk 1 adalah green tea & peppermint dan Konsep Produk 2 green tea dan telang. Konsep produk tersebut kemudian diujikan pada calon konsumen untuk mendapatkan penilaian beserta human truth yang dievaluasi berdasarkan empat kriteria, yaitu kesukaan, keunikan, relevansi, dan keinginan untuk membeli. Dari evaluasi human truth dapat disimpulkan bahwa konsep produk telah dianggap relevan dengan kebutuhan konsumen dan dapat disimpulkan bahwa konsep produk dapat diterima secara umum oleh konsumen.
Keyword: Human Centered Design (HCD), design principle, consumer segmentation, product concept, consumer needs

Judul: Applying Human Centred Design (HCD) in New Product Development Process (NPD) Process at PT XYZ
Abstrak: Managing the New Product Development (NPD) process has become a challenge for firms as it requires extensive financial and human resources and is time sensitive. Moreover, firms still face difficulties in linking insights into product development. Thus, in this research, Human Centred Design (HCD) was applied as an approach to improve the understanding of consumer needs and incorporating it into product concept. The product to be developed by PT XYZ is a healthy and easy snack product for active adults’ breakfast meal with the consumer segmentation of woman and man with 30 years old above and SES AB, urban population, and active lifestyle. The identified consumers’ need from literature and hypothesis translated into 4 design principles and generated 6 product ideas with RTD Almond Milk with Flaxseed came up as a winning product idea. However, it still needs further exploration on adult’s diet pattern as the product evaluation didn’t met company’s standard. The further exploration as the iteration process of HCD found 3 results namely, diet routine type, healthy meals concepts, and challenge and expectation. These identified results then modified the previous design principle, compatibility principle, into control-enhancing. Therefore, the RTD Almond Milk with Flaxseed need to be modified to have balance and complete nutrients with acceptable and preferred taste feature. It also could use Saturo and Huel as a benchmark for controlenhancing design principle.
Keyword: Human Centred Design (HCD), consumer segmentation, consumer needs, design principle, product ideas

Judul: Sarcosporidiasis in slaughter animals
Abstrak: Sarcocystis which belong to the generally occuring parasites for they are found almost all over the countries of the world. Infection of Sarcocystis usually throught inges- tion of feces or flesh of infected animals. The pathogenesis of Sarcosporidiasis is considered as benign but when the Sarcocystis die in a host, sarcocystin or sarcosporidin is liberated thereby which lead to condemnation of meat in the abattoir. Besides condemnation of meat, Sarcocystis also causes: loss of appetite, anemia, lameness, weakness in the lion, diarrhea, fever, pyrexia, paralysis, emaciation, neuro logical disturbances, etc. " Amprolium "at the rate of 100 mg/Kg body weight per day has been practiced for prevention or to minimize Sarco- sporidiasis. Treatment must be started during incubation period. Shedding of Sarcocystis sporocysts in the feces of carnivores is the key factor in the spread of Sarcocystis infection. Therefore, control efforts must be based primarily on measures designed to break the cycle of Sarcocystis.
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