Judul: Consumer Preference Analysis of New Complementary Food Product Concept: An Exploratory Study
Abstrak: XYZ Fruit Puree is one of complementary food products developed by Company X. A marketing plan to expand the market of the product is considered by developing new product variants, namely XYZ Organic Fruit Puree. The plan is done by providing new price offers and changing the target market from upper Social Economic Status (SES) into middle to upper. This study aims to evaluate consumer’s acceptance, purchase intention, and preference toward XYZ Fruit Puree and XYZ Organic Fruit Puree product concepts. Non-parametric test of Wilcoxon signed-rank test and Mann-Whitney test is used for data analysis in this study to compare the preference of total samples and each sample groups (SES AB, SES C, users, and non-users). The result showed that XYZ Organic Fruit Puree concept were more preferred by SES AB, SES C, users, and non-users in aspects of overall liking, uniqueness, transactional intention, and preferential intention. However, if price is taken into consideration, transactional intention for XYZ Fruit Puree concept is significantly greater than the XYZ Organic Fruit Puree concept. The recommendations given were the price of XYZ Organic Fruit Puree can be adjusted to be more acceptable to consumers as well as increasing consumer trust in product safety.
Keyword: consumer preference, complementary food, new product concept, new product development, purchase intention

Judul: Sensory Evaluation of Consumer Acceptance of Blueberry Flavored Collagen Powder Drink and Almond Nut Powder Drink PT XYZ
Abstrak: PT XYZ memasuki pasar pengembangan produk baru berupa minuman serbuk kolagen rasa blueberry dan minuman serbuk kacang almond. Tujuan dari penelitian ini untuk mengetahui kebutuhan dan keinginan konsumen sehingga persepsi konsumen dapat menjadi jaminan kesuksesan pengembangan produk. Analisis penerimaan konsumen dilakukan dengan metode Check-All-That-Apply (CATA) untuk mengidentifikasi atribut yang relevan dalam produk. Penelitian dilakukan dengan persiapan yang terdiri dari studi literatur, pembuatan produk dan pembelian sampel reference, pembuatan kuesioner dan seleksi panelis, dilanjutkan dengan Focus Group Discussion (FGD), persiapan dan pengujian produk secara door-to-door. Analisis data menggunakan perangkat lunak XLSTAT. Hasil pengujian menghasilkan atribut sensori dan needstate ideal serta dominan sampel, kesukaan (liking), serta atribut sensori kritis yang mempengaruhi kesukaan (must have, nice to have, dan must not have). Rekomendasi perbaikan minuman serbuk kacang almond mengacu pada atribut ideal dan liking berupa warna krem, aroma almond, aroma toasted, aroma nutty, flavor almond, flavor toasted, flavor nutty, aftertaste manis, soft texture, thick texture, dan light texture. Rekomendasi perbaikan minuman serbuk kolagen rasa blueberry mengacu pada atribut must have berupa aroma fruity, ideal dan liking berupa aroma blueberry, aroma buah segar, aroma fruity, flavor blueberry, flavor fruity, watery mouthfeel, mouthcoating mouthfeel, soft texture dan light texture., PT XYZ entered the market for new product development in the form of blueberry-flavored collagen powder drinks and almond nut powder drinks. The purpose of this study is to find out the needs and desires of consumers so that consumer perception can be a guarantee of successful product development. Consumer acceptance analysis is carried out using the Check-All-That-Apply (CATA) method to identify relevant attributes in the product. The research was carried out with preparation consisting of literature studies, product making and purchasing reference samples, making questionnaires and selecting panelists, followed by Focus Group Discussion (FGD), preparation and testing of products door-to-door. Data analysis using XLSTAT software. The results of the test produced sensory attributes and needstate ideal and dominant samples, liking, and critical sensory attributes that affect liking (must have, nice to have). Recommendations for improving almond powder drinks refer to the ideal and liking attributes in the form of beige color, almond aroma, toasted aroma, nutty aroma, almond flavor, toasted flavor, nutty flavor, sweet aftertaste, soft texture, thick texture, and light texture. Recommendations for improving blueberry flavored collagen powder drinks refer to the must-have attributes in the form of fruity aroma, ideal and liking in the form of blueberry aroma, fresh fruit aroma, fruity aroma, blueberry flavor, fruity flavor, watery mouthfeel, mouthcoating mouthfeel, soft texture and light texture.
Keyword: Check-all-that-apply, collagen, sensory evaluation, almond, powdered drink

Judul: Iklim Pulau Bali
Abstrak: Curah hujan rata-rata bulanan di Bali berkisar antara 47 mm sampai 327 mm, dengan curah hujan maksimum jatuh pada bulan Januari dan minimum pada bulan Agustus. Total hujan setahun rata-rata di Bali 1901 mm. Pada muim angin barat, curah hujan di utara pegunungan relatif sama dengan di selatan pegunungan, sedangkan pada musim angin timur curah hujan di selatan pegunungan lebih tinggi daripada di utara pegunungan. Isohyet tiap bulan di Bali menunjukkan pengaruh ого- grafis terjadi di bagian timur P. Bali yang mengakibatkan di selatan pegunungan lebih basah daripada di di utara pegunungan selama musim kemarau (monsoon timur). Dari isohyet tersebut dapat juga dilihat bahwa potensi air tertinggi ada di bagian timur P. Bali ini khususnya di bawah kaki G. Agung. Musim angin barat di Bali terjadi pada bulan Desember sampai dengan bulan Maret, dan pada bulan April sampai bulan September merupakan musim angin timur. Musim panca roba terjadi pada bulan Oktober sampai bulan November. ..
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