Judul: Consumer’s Preference on Chicken Meat in Bengkulu Selatan Regency
Abstrak: Selera dan preferensi masyarakat Bengkulu Selatan terhadap daging unggas akan meningkat bersamaan dengan peningkatan jumlah penduduk dan pendapatan, peningkatan sektor ekonomi, dan perkembangan ilmu pengetahuan dan teknologi. Penelitian ini bertujuan mengetahui pendapat dan preferensi konsumen dalam memilih daging ayam di Kabupaten Bengkulu Selatan. Data diperoleh dari 190 responden berdomisili di Kabupaten Bengkulu Selatan yang pernah membeli daging ayam. dst .., The tastes and preferences of people in South Bengkulu towards poultry meat will increase along with incrase of population and income, increase in economic sector, and development of science and technology. This study aimed to describe the opinions and preferences of consumers in choosing chicken meat in the South Bengkulu Regency. The data were obtained from 190 respondents in Bengkulu Selatan Regency and had bought chicken meat. The data was analysed descriptively by showing tables and figures and analyzed using the Chi-square test (X2) to determine the relationship between the characteristics of respondents and buying behaviour and consumer opinion of chicken meat. The results of the study reported a significant relationship (p < 0.05) between age, gender, occupation, and educational background and frequency of purchase, place of purchase, purpose of purchase, and consumer opinion of chicken meat in Bengkulu Selatan. The criteria for halal-cut chicken was the respondent's first preference in choosing chicken meat, followed by fresh chicken, clean chicken, low-priced chicken, and cold chicken.
Keyword: chicken meat, consumer’s opinion, consumer’s preference

Judul: Consumer's Preference on Purchasing Chicken Meat in the Buayan Subdistrict, Kebumen District Wet Market
Abstrak: Daging ayam merupakan salah satu sumber pangan hewani yang memiliki kandungan gizi tinggi dan banyak digemari masyarakat dibandingkan dengan daging ruminansia atau unggas lainnya. Dalam upaya meningkatkan konsumsi daging ayam maka diperlukan adanya data mengenai preferensi konsumen. Penelitian ini dilaksanakan di dua pasar tradisional di Kecamatan Buayan, Kabupaten Kebumen, Provinsi Jawa Tengah, yaitu: Pasar Karangbolong dan Pasar Rangkah. Penelitian dilakukan dengan wawancara langsung kepada konsumen daging ayam di pasar tradisional menggunakan kuesioner yang telah disusun secara terstruktur. Data dianalisis secara deskriptif dan dianalisis hubungan antara karakteristik dan preferensi atribut daging ayam, preferensi jenis daging, dan pendapat konsumen terhadap daging ayam dingin. Hasil penelitian menunjukkan bahwa atribut yang lebih diutamakan konsumen saat membeli daging ayam secara berurutan ialah halal, kualitas/mutu, harga, dan besar daging. Jenis daging ayam yang lebih disukai konsumen ialah daging ayam segar atau daging ayam baru dipotong, sedangkan daging dingin/beku menjadi daging yang kurang disukai konsumen dan sebagian besar konsumen memiliki pendapat yang buruk terhadap daging tersebut. Hasil penelitian menunjukkan adanya hubungan yang nyata antara tingkat pendidikan dengan preferensi atribut daging ayam., When compared to ruminant or other poultry meat, chicken meat is one of the more nutritious foods that many people prefer. To increase chicken meat consumption, data on consumer preferences for chicken meat is required. This research was carried out in two wet markets in Buayan Subdistrict, Kebumen District, Central Java Province namely Pasar Karangbolong and Pasar Rangkah. Structured questionnaires and in-person interviews with chicken meat consumers in traditional wet markets were used to make the assessment. The data were descriptively analyzed, and the relationship between respondent characteristics and preference for chicken meat attributes, preference for chicken meat type, and consumer opinion on chilled chicken meat was investigated. According to the study, consumers prioritized halal, quality, price, and meat size when purchasing chicken meat. Consumers preferred fresh chicken meat, freshly slaughtered chicken meat, or hot carcass. Meanwhile, chilled/frozen meat was less preferred by consumers, and most consumers had negative attitudes toward chilled/frozen chicken meat. The study also revealed a significant relationship between education level and preference for chicken meat criteria.
Keyword: chicken meat, consumer, criteria, preference, wet market

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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