Judul: Profile of Instant Noodle which are distributed among Five Largest Consumer Country in Asia
Abstrak: The objective of this research is determine the trend of consumption of instant noodles in China, Japan, South Korea and Vietnam than in Indonesia based on the age, gender, lifestage, income complexities individualism, sensory, comfort, connectivity, convenience and health. Mega trends of instant noodles in the five largest major consuming countries of Asia have in common is the tendency of convenience as provided for in the affirmation of time/speed, microwaveable, easy to use and on the go product. In Indonesia, besides trend of convenience, halal claim is the main thing in all instant noodle products. This has similarities with instant noodles that circulate in Vietnam. Trend’s second-largest is the trend of health. The similarity of health trends in the five countries consuming the largest instant noodle is no additives/preservatives, with the addition of vitamins and minerals. Health trend in China and Japan is more complex as the claims are added calcium, low/no/reduced calorie, organic, low/no/reduced sodium, low/no/reduced fat, high/added fiber, functional, low/no/reduced sugar and whole grains. Mega trends of gender, comfort and individualism are an emerging trend in the five largest consuming nation of instant noodles in Asia.
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Judul: Consumer Preferences Mapping for Instant Noodle: Case Study Indomie
Abstrak: Mi instan sangat diminati di Indonesia. Masyarakat perkotaan seperti Jabodetabek (Jakarta, Bogor, Depok, Tangerang, dan Bekasi) sering mengonsumsi makanan instan, salah satunya adalah mi instan. Penelitian ini bertujuan mendapatkan peta preferensi konsumen terhadap mi instan di Jabodetabek yang terdiri dari tingkat kepentingan dan kinerja, mengetahui atribut yang mampu memuaskan responden, mendapatkan informasi mengenai profil sensori serta intensitasnya, dan tingkat kesukaan yang dapat dijadikan acuan untuk memperbaiki atau mengembangkan produk mi instan. Metode yang digunakan adalah importance performance analysis (IPA), gap analysis, serta pengujian sensori dengan metode Rate-All-That-Apply (RATA) dan rating hedonik. Sampel yang digunakan adalah mi dengan varian rasa goreng original, kari ayam, dan soto mi. Atribut dengan nilai rata-rata kepentingan, kinerja, dan harapan tertinggi adalah rasa, izin edar, dan sertifikat halal produk. Atribut ‘memiliki sertifikat halal’ pada produk Indomie mampu memuaskan responden. Pada pengujian sensori dengan metode RATA, sampel goreng original didominasi oleh atribut pedas, aroma kecap, rasa manis, oily aftertaste, dan glossy. Sampel kari ayam didominasi oleh atribut aroma kari, tekstur lembut dan licin, serta rasa asin. Sampel soto mi didominasi oleh atribut rasa asam, rasa umami, warna kuning, aroma soto, dan tekstur kenyal. Varian rasa goreng original merupakan varian rasa yang paling disukai oleh responden dan panelis., Instant noodles are greatly desired in Indonesia. Communities in Jabodetabek (Jakarta, Bogor, Depok, Tangerang, and Bekasi) often consume instant food, such as instant noodles. This study aims to obtain a consumer preference map for instant noodles in Jabodetabek which consist of importance and performance level, to know the attributes that are able to satisfy the respondents, as well as the sensory profile and preference level of the product which can be used for improving and developing instant noodle products. The method used consists of importance-performance analysis (IPA), gap analysis, and sensory testing using the Rate-All-That-Apply (RATA) and hedonic rating methods. Fried original, chicken curry, and soto mi were the three instant noodle flavor variants used as samples. The attributes that have the highest average value in importance, performance, and expectations are taste, marketing authorization, and product halal certificate. The attribute of “halal certificate product” on Indomie is able to satisfy the respondents. In sensory testing using the RATA method, the original fried sample was dominated by spicy, soy sauce aroma, sweet taste, oily aftertaste, and glossy attributes. The chicken curry sample was dominated by curry aroma, soft texture, slippery texture, and salty taste attributes. Soto mi sample was dominated by sour taste, umami taste, and yellow color, soto aroma, and springy texture attributes. The original fried flavor was the most preferred by respondents and panelists.
Keyword: consumer preferences, gap analysis, instant noodle, IPA, RATA

Judul: Pengaruh Infeksi Haemoproteus columbae (Kruse, 1890) Pada Burung Merpati Dan Cara Penanggulangannya
Abstrak: Haemoproteus columbae merupakan paras it yang menyerang sel-sel darah merah burung rnerpati. Siklus hidupnya kompleks dan dapat dibagi menjadi dua yaitu siklus hidup asexual terjadi delam tubuh burung merpati dan siklus hidup sexual terjadi dalam tubuh lalat dari famili Hippoboscidae sebagai vektor. Stadium yang nampak dalam peredaran darah perifer hanyalah garoetosit yang dapat dibedakan menjadi dua yaitu gametosit jantan (mikrogametosit) dan gametosit betina (makrogametosit).
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