Judul: Pengembangan Model Bisnis Produk Dadih Susu Sapi
Abstrak: Dadih is milk fermented product which reputed as one of each traditional healthy food from Indonesia that use milk and lactic acid bacteria as the main raw material. Based on the research that actual production fermented milk product in Indonesia was increased from year to year. Customer development could be one of the solution to know and fulfil customer needs taht use iteration concept until get the best decision. Business model canvas was a tool to combine and choose an idea to get the new concept dadih product. The last decision from iteration that had been done with a repetition would change dadih concept from founders mind became a product that got customer acceptance. Production cost calculation with 200 litre a day scale was got Rp. 6.000,- for the selling price. In investation criteria analiysis, dadih cow milk business project had passed and suitable because NPV and Net B/C value was more than one and IRR more than bank interest. From customer discovery step in customer validation for business model development was changed in channel, value proposition, customer relationship, and customer segment.
Keyword: validated business model., dadih, customer acceptance, cow milk, business model canvas

Judul: Pengembangan Produk Dadih Susu Sapi
Abstrak: Keterbatasan susu kerbau sebagai bahan baku dan kurang higienisnya proses produksi menjadi beberapa faktor penghambat dalam proses penerimaan dadih tradisional. Pembuatan dadih dengan bahan baku susu sapi menggunakan bakteri asam laktat (BAL) spesifik sebagai starter-nya merupakan salah satu solusi untuk mengatasi hambatan-hambatan tersebut. Hasil iterasi uji hedonik menunjukkan bahwa formula dengan perbandingan L. casei dengan B. longum sebesar 1:5 (3%), penggunaan bahan pengental berupa tepung maizena sebesar 8%, serta tambahan perisa sejumlah 25%, merupakan dadih susu sapi dengan formula terbaik. Formula tersebut menunjukkan nilai pH, total asam tertitrasi, kadar air/total padatan, kadar abu, kadar lemak, kadar protein, serta kadar karbohidrat berturut-turut sebesar 4,46, 1,52%, 72,13% / 27,87%, 0,75%, 4,75%, 3,83%, serta 18,54%, sementara untuk total BAL sebesar 2,6 x108 – 3 x 109 CFU/ml. Berdasarkan takaran saji dadih susu sapi yaitu 125 gr/cup, maka diperoleh % AKG untuk lemak dan protein masing-masing sebesar 8%, sedangkan untuk karbohidrat serta kalori masing-masing sebesar 7%. Penentuan kapasitas produksi diasumsikan berdasarkan target pasar 0,5% dari Total Available Market. Mengacu kepada kapasitas produksi, takaran saji, serta asumsi-asumsi yang menghasilkan biaya tenaga kerja, biaya overhead, dan biaya bahan baku, maka didapatkan Biaya Produksi dadih susu sapi sebesar Rp 2.928,-/cup.
Keyword: Dadih, Susu Sapi, Formula, Biaya Produksi

Judul: Approximation of the Median of Poisson Distribution Using the Relation of Poisson-Gamma Distribution
Abstrak: A major drawback of median is that median cannot usually be defined in closed form, even in the cases where their distribution functions are known. This study gives an approximation of the closed form for the median of the Poisson distribution by using the relation of Poisson-Gamma distribution. The approximation uses elementary techniques based on the monotonicity of certain sequences involving tail probabilities of the Poisson distribution and the Central Limit Theorem. Furthermore, a closed form expression for the mean absolute deviation 􀜧|􀜰􀰒 􀵆 􀜯􀝁􀝀􁈺􀜰􀰒􁈻| is also studied. The median is relevant because of the fact that it minimizes the mean absolute deviation of a Poisson random variable (􀜰􀰒􁈻 by considering median as central tendency.
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