Judul: Digital Marketing Strategy For Snack MSME In Bogor City
Abstrak: UMKM (Usaha Mikro, Kecil & Menengah) makanan ringan merupakan salah satu kategori unit usaha yang memiliki potensi besar untuk dikembangkan saat ini. Penelitian ini bertujuan untuk merumuskan strategi alternatif digital marketing UMKM makanan ringan di Bogor. Penelitian ini diawali dengan analisis karakteristik responden, baik untuk responden UMKM maupun responden konsumen. Tahap selanjutnya adalah analisis strategi pemasaran UMKM jajanan dan pola perilaku pembelian konsumen online. Penelitian ini juga menganalisis tingkat kepuasan konsumen terhadap kinerja digital marketing UMKM dengan Importance Performance Analysis, serta memetakan preferensi konsumen berdasarkan bauran pemasaran digital. Langkah terakhir adalah mengembangkan strategi pemasaran digital berdasarkan bauran pemasaran 4C. Penelitian ini dapat merumuskan tujuh strategi pemasaran digital bagi UMKM makanan ringan, yaitu meningkatkan daya tahan produk makanan ringan, menyediakan konten produk yang beragam, memberikan informasi sertifikasi keamanan pangan, menentukan harga yang terjangkau, menggunakan media informasi yang tepat, memilih media promosi yang tepat, membuat promosi yang menarik bagi konsumen., Snack MSME (Micro, Small & Medium Enterprises) is one of the business unit categories that has great potential to be developed at this moment. The aim of this study was to formulate digital marketing alternative strategies for snack MSME in Bogor. This study began with the analysis of respondent characteristics, both for MSME respondents and consumer respondents. The next step was the analysis of marketing strategies of snack MSME and consumer online purchasing behavior pattern. This study also analyzed consumer satisfaction level to MSME digital marketing performance with Importance Performance Analysis, while also mapping consumer preferences based on digital marketing mix. The final step was to develop a digital marketing strategy based on the 4C marketing mix. This research resulted in seven digital marketing strategies, which were increasing the durability of snack food products, providing a variety of diverse product content, providing food safety certification information, determining affordable prices, utilizing appropriate information media, choosing appropriate promotional media, creating attractive promotions for consumers.
Keyword: consumer online snack purchasing behavior, marketing mix 4C, snack MSME, digital marketing strategy

Judul: Development of Digital Platform for Culinary MSMEs in Bogor City
Abstrak: Peran penting UMKM kuliner bagi pertumbuhan ekonomi tersebar secara merata pada seluruh wilayah di Indonesia, tidak terkecuali di Kota Bogor. Pada tahun 2022, terdapat 45.000 UMKM Kuliner di Kota Bogor. Dalam aktivitasnya, meskipun transformasi digital terus digaungkan dan didorong oleh pemerintah, namun masih banyak pelaku UMKM kuliner yang belum memanfaatkannya terutama untuk mendukung kegiatan pemasaran. Tujuan dari penelitian ini adalah (1) mengembangkan rancangan platfrom digital untuk UMKM kuliner kota Bogor, (2) menganalisis respon UMKM kuliner terhadap rancangan prototype platform dan (3) merumuskan butir-butir perbaikan prototype. Responden penelitian ini adalah UMKM kuliner di kecamatan Bogor Tengah, kota Bogor. Jumlah responden dalam penelitian ini berjumlah 30 pada analisis karakteristik responden dan 20 pada pengujian prototype. Penelitian ini menggunakan alat analisis berupa use case diagram dan user experience questionnaire. Penelitian menghasilkan prototype platform digital. Respon pelaku UMKM terhadap prototype platform sangat baik, tetapi terdapat beberapa variable prototype yang perlu diperbaiki. Rumusan perbaikan prototype terdiri dari perubahan desain dan penyederhaan objek, tata letak halam berita, detail informasi produk, informasi kontak, dan penambahan fitur-fitur platform., The critical role of culinary MSMEs for economic growth is spread evenly across all regions in Indonesia, and Bogor City is no exception. In 2022, there are 45,000 culinary MSMEs in Bogor City. In its activities, although digital transformation continues to be echoed and encouraged by the government, there are still many culinary MSME players who have not utilized it, especially to support marketing activities. The objectives of this study were (1) to develop a digital platform design for culinary MSMEs in Bogor city, (2) to analyze the response of culinary MSMEs to the platform prototype design and (3) to formulate prototype improvement points. The respondents of this study were culinary MSMEs in Central Bogor sub-district, Bogor city. The number of respondents in this study amounted to 30 in analyzing the characteristics of respondents and 20 in testing prototypes. This research uses analytical tools in the form of use case diagrams and user experience questionnaires. The research resulted in a digital platform prototype. The response of MSME players to the prototype platform is very good, but there are several prototype variables that need to be improved. The formulation of prototype improvements consists of design changes and object simplification, news page layout, detailed product information, contact information, and additional platform features
Keyword: Digital Marketing, Digital Platform MSMEs, Use Case Diagram, User Experience Questionnaire

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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