Judul: Analisis Penyelenggaraan, Kontribusi, Tingkat Kesukaan dan Daya Terima PMT-AS di SDN 1 Malangsari, Cipanas, Lebak, Banten
Abstrak: Objective of this research is to analyze the PMT-AS organization, contribution, level of preferences and food acceptability at Malangsari 1 elementary school. The study was located in Cipanas, Lebak, Banten. Study design used a cross sectional study. Number of subjects taken as many as 68 students in grade 5 and 6 in SDN 1 Malangsari, Cipanas Lebak, Banten. The results of this study is the organization of snack PMT-AS was very good. PMT-AS contributed to the adequacy of energy (11%) and protein (8.6%). The highest of acceptability level (97.1%) and the degree of preferences (98.5%) was aremarem snack. Spearman correlation test showed that there is a significant relationship between consumption at each level of each PMT-AS snack, exept on combro ayam snack. Independent T-test showed that had different between male and female students at nagasari ayam and bakwan sayur snack (p<0.05). Degree of preferences at female student higher than male student at nagasari ayam snack. Degree of preferences at male student higher than female student at bakwan sayur snack. Chi-square test showed that there is not relationship between nutritional status with the level of preferences and the degree of acceptability of PMT-AS (p >0.05).
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Judul: Penyelenggaraan Makanan, Daya Terima Makanan, dan Tingkat Asupan Siswa Asrama Kelas Unggulan SMA 1 Pemali Bangka Belitung
Abstrak: The general objective of this study were to assess food service management, food acceptance, and the consumption’s level of students boarding school dormitory SMA 1 Pemali Bangka Belitung. The research was conducted in May-July 2013 with a cross sectional design. Subjects was purposively chosen with the total of 71 students. A total of51.0% criticalcomponent of food service management the have implemented which consists ofplanning, purchasing, storing, processing, servicing,personal hygiene, andsanitation.Spearman correlation analysis showed that the preference level for taste of food was significantly associated (p<0.05)withenergy and protein sufficiency level. The preference level for temperature of food was significantly associated(p<0.05) with sufficiency levels of phosphorus. Preference level for temperature of food was significantly associated (p<0.05)with compliance level of energy and iron. The level of compliance was significantly associated (p<0.05)with sufficiency level of energy, iron, phosphorus, and zinc. Energy, protein, fosfor, iron intake from dormitory was significantly negatively associated(p<0.05) with intake from non dormitory.
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Judul: Bifurkasi Hopf pada Model Siklus Bisnis Kaldor Kalecki tanpa dan dengan Waktu Tunda
Abstrak: Business cycle model is one of dynamical system models in economic. One of the business cycles model is Kaldor-Kalecki model. Kaldor-Kalecki business cycle model that is written in delayed defferential equations, is a business cycle model that involves gross product and capital stock of a company. In this paper Kaldor-Kalecki business cycle model is analyzed using both nondelay and delay in time of capital stock. By Taylor expansion for the time delayed model, an analysis of stability around the fixed points has been done. Furthermore, by using Hopf bifurcation theorem, it can be shown that there exists periodic orbits and limit cycle. In the nondelayed model, changing the parameter of goods market could lead to the occurrence of Hopf bifurcation and the existence of limit cycle. Similarly, for the delayed model, it has been shown that changing the time delay parameter may result in the occurrence of Hopf bifurcation and limit cycle.
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