Judul: Determinan Keterlibatan dengan Lembaga Keuangan dan Tingkat Kredit Pedagang Kaki Lima (Studi Kasus di Jalan Babakan Raya, Dramaga)
Abstrak: Street vendors are faced with limited access to financial institutions, especially banks as a source of credit and savings management. Besides involved with formal financial institutions, there are also to whom the street vendors involved with the non-formal financial institutions. So far there are some of microfinance institutions for credit acces in accordance with the conditions of street vendors. Street vendors have facilitated to gain access to financial institutions, it is necessary to financial institutions, both formal and non-formal as fund manager so that vendors can improve the welfare through economic productivity. Logistic regression analysis aimed to determine the involvement chance street vendors with financial institution. Factors that influence linkage of associated with financial institutions are venture capital, turnover, working capital, and ownership of the collateral. Multiple linear regression analysis aims to determine the parameter estimates of the explanatory variables of the credit. The factors that influence positively on the credit level of the street vendors are household expenditure and installments amount.
Keyword: street vendors, involvement, financial institution, credit

Judul: Faktor-Faktor Yang Membentuk Intensi Berwirausaha Serta Pengaruhnya Terhadap Perilaku Dan Kinerja Pedagang Kaki Lima Di Kota Bogor
Abstrak: Street Vendors are a form of informal sector in people economy. The rapid growth of street vendors gives a contribution to the region economy such as labour opportunity. The objectives of this study takes are: to identify the street vendors’ characteristics, to analyze relation between street vendors’ characteristics and entrepreneurial intention, to identify and to analyze factors that establishing the entrepreneurial intention, to analyze the relation between entrepreneurial intention and street vendors’ performance, and to analyze the relation between entrepreneurial intention and street vendors’ entrepreneurial behavior. The data were obtained from the questionnaire distributed to 122 respondents. The data were analyzed using partial least square with SmartPLS Software. In the analysis of the initial model, it was obtained eleven indicators which less than 0,50. The repairs of the model carried out by executing the eleven indicators. The result of the analysis are (1) the majority of the Street Vendors are male, aged under 40 years, junior high school graduated, came from Bogor, member of family less than 4 peoples, never worked, untrained, capital less than IDR 3 milion, experienced more than 10 years, operating for 6.5-9 hours per day, his own business, and brutto’s income between IDR 250,000 to IDR 500,000; (2) the Street Vendors’ Characteristics unrelated with the Entrepreneurial Intention; (3) Demography factor and External Environmental are have insignificant positive effect to Entrepreneurial Intention, but Personality factor is have significant positive effect to entrepreneurial intention; (4) the Entrepreneurial Intention is have insignificant positive effect to entrepreneurial performance but significant positive to entrepreneurial behavior. Furthermore, in order to evaluate the goodness of fit of the model, further research both productivity and market share using the model should be conducted.
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Judul: Desain Instrumen Pengontrol Otomatis Pasteurisasi Susu
Abstrak: Pasteurisasi merupakan salah satu cara pengawetan ter- hadap susu segar sebelum disimpan pada suhu rendah atau langsung dikonsumsi. Caranya adalah dengan memanaskan sam- pai mencapai suhu minimal 62.8 atau 71.7 °C yang diperta- hankan tetap selama 1800 atau 15 detik. Kombinasi suhu dan waktu dapat dipilih sesuai dengan kemampuan alat. Makin tinggi suhu yang dipilih makin pendek waktunya. Melalui proses pasteurisasi, rasa dan aroma susu tidak berubah dan seluruh bakteri penyebab penyakit (bakteri pa- togen) musnah. Berdasarkan kombinasi suhu-waktu, pasterisasi susu di- bedakan atas tiga metoda, yaitu metoda waktu lama (long hold), temperatur tinggi waktu pendek (HTST) dan temperatur tinggi (UHT). Suhu pasteurisasi dengan metoda waktu lama minimal 62.8 °C yang dipertahankan tetap selama paling se- dikit 1800 detik. Sedang HTST suhu minimalnya adalah 71.7 °C dengan waktu 15 detik atau lebih lama. Pada UHT waktu yang diperlukan adalah dua detik atau lebih singkat dengan suhu 87.8 - 132.2 °C. Pemakaian kombinasi suhu-waktu yang melebih dari ke- tentuan minimalnya akan mempengaruhi rasa, aroma, komposisi ...
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