Judul: Pengembangan Pasar Minuman Dark Chocolate Instan
Abstrak: Coklat merupakan salah satu sumber antioksidan tertinggi yang mengandung kadar polifenol hingga 13%. Jenis dark chocolate semakin populer karena memiliki khasiat dan rasa pahit yang khas. Dewasa ini, coklat biasa dikonsumsi sebagai minuman instan namun pasar bisnis produk ini di Indonesia masih dalam tahap pengembangan. Tujuan penelitian ini yakni merancang model bisnis pengembangan produk minuman dark chocolate instan. Metode yang digunakan adalah pendekatan riset aksi dengan mengolah data primer hasil wawancara. Permasalahan yang ditemukan di masyarakat yakni produk minuman cokelat yang ada di Indonesia saat ini yang sebagian menggunakan bahan sintetik dan gula pasir berkalori tinggi yang dapat menimbulkan banyak dampak negatif. Konsumen menginginkan konsumsi minuman cokelat yang enak dan sehat. Berdasarkan uji masalah diperoleh konsumen potensial sebesar 66%. Hasil verifikasi kanvas model bisnis menghasilkan value propositions produk ini diantaranya rendah indeks glikemik, rendah kalori, aman dikonsumsi bagi penderita diabetes karena diproduksi menggunakan gula kelapa, tanpa bahan pengawet atau perasa buatan, tersedia dalam varian rasa dan praktis. Customer segments produk ini ialah orang dewasa berusia 24 tahun keatas dengan tingkat ekonomi menengah keatas. Channel melalui agen, supermarket, kafe, restoran dan hotel. Revenue stream didapatkan dari penjualan produk. Hasil perhitungan analisis finansial menunjukkan HPP berkisar Rp 1.306 per sachet untuk kapasitas 5.000 sachet per hari dengan harga jual adalah Rp 6.000 per sachet.
Keyword: antioksidan, minuman dark chocolate, kanvas model bisnis, riset aksi

Judul: Pengembangan Minuman Cokelat Instan Komersial Menggunakan Atribut Sensori Terpilih Berdasarkan Preferensi Konsumen
Abstrak: Cacao is one of important commodity in Indonesia. Based on statistical data on 2020, export value of cacao beans reaches US$ 1,22 billion. Application of cacao beans is used as raw material for making chocolate drink. Some industries in Indonesia are developing instant commercial chocolate drink. Sensory evaluation is a key point for developing new product to meet with consumer criteria. Liking is not enough to evaluate sensory quality of the product. However, consumer satisfaction must be considered in sensory evaluation so that the product will be purchased continuously by customer. This research is the first step in development of instant commercial chocolate drink. Objective of this study are identifying consumer preference about instant chocolate drink product from market, identifying sensory attributes that are able to consumer satisfaction and their combination to improve the reach and consumer frequency. Relationship between sensory appeals and consumer satisfaction was identified by survey method integrated with structural equation model (SEM). Focus group discussion (FGD) method was utilized to identify sensory attributes of commercial instan chocolate drink. Then, Kano method is used to categorize the selected sensory attributes based on consumer satisfaction. Total unduplicated reach and frequency (TURF) method is used then to evaluate selected sensory attributes based on reach and frequency. Sensory attributes appeal affected consumer satisfaction of commercial instant chocolate drink with linear coefficient value 0,7. Better performance of sensory attributes increased consumer satisfaction. Sensory attributes of commercial instant chocolate drink consist of six groups including taste, flavor, aroma, texture, aftertaste and color. Based on Kano categorization, creamy and dark chocolate color were included in attractive category, chocolate attributes (color, aroma, flavor) were include in one-dimensional category, and sweet was included in must-be category. Furthermore, the combination of several selected attributes can be an alternative to maximize the production line. The combination of two variants flavor such as original chocolate flavor and chocolate with almonds flavor can be an alternative to reach 100% of the target market.
Keyword: chocolate drink, Kano, SEM, TURF, sensory evaluation

Judul: Study on the biology of the ghost shrimp, Nihonotrypaea japonica (Ortmann 1891) (Decapoda: Thalassinidea: Callianassidae), distributed on intertidal Sandflats in Ariake Sound, Kyushu, Japan
Abstrak: Nilumotrypaea jfll)Onica (Ortmann 1891) is one of the commonest members of large­sized benthic fauna. inhabiting intertidal sandflats largely in the middle one-third of A.riake Sound, Kyushu, Japan, while the habitats of its congeneric species, N. hann(!ndi, range from Ariake Sound (estuary) through Tachibana Bay (intermediate waters) to the East China Sea (open sea). However, there is a little overlap in their distribution margins. The two shrimps construct and reside in complex tubular branching burrows for shelter, reproduction and feeding. Accompanied with their activities during burrow construction or maintenance and/or feeding, unwanted sediment is ejected from the burrow, forming mounds on substratum surface. Those activities are often called bioturbation. Whilst the importance of bioturbation has been recognized, there are still relatively few detailed studies of the shrimps' biology. This is particularly true of N. japonica. The aim of the present study was to elucidate the biology of N. japonica, including (l) taxonomy, (2) spatial distribution and (3) life history, in the light of comparative viewpoint to those of N harmandi. The results of the three subjects are presented in three chapters after Chapter I (General Introduction), i.e. Chapter II, Chapter ill ;md Chapter IV, respectively. Chapter ll - For the two calliaoassid shrimps, Nihonotrypaea japonica and N harmandi, morphometric character variations [carapace length (CL), total length (TL), abdomen width (AW), eyestalk width (EsW), cornea width (CoW), and rostrum angle (RA)] were examined based on the materials collected from sandflats in western Kyushu, Japan. Allometric relationships were established between each combination of two morphometric characters for each species, in which CL was fixed on the abscissa as a reference variable; the values of TL, AW, EsW and CoW lnearly increase with the CL..dst
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