Judul: Analisis Preferensi Konsumen terhadap Bisnis Wendy (Produsen Ayam Broiler Parting Beku)
Abstrak: Bisnis Wendy merupakan unit usaha yang menjalankan usaha produk beku parting dan by product ayam broiler di Serdang Begadai, Sumatera Utara. Produk parting merupakan potongan daging ayam beku yang terdiri dari dada ayam utuh, paha atas, paha bawah dan sayap. By product merupakan produk sampingan dari ayam broiler, meliputi hati, ceker, kepala dan ampela. Tujuan penelitian ini adalah menganalisis karakteristik konsumen Bisnis Wendy, mengidentifikasi proses pengambilan keputusan konsumen terhadap pembelian produk beku parting dan by product ayam broiler, serta menganalisis faktor-faktor yang mempengaruhi preferensi konsumen Bisnis Wendy. Penelitian ini dilaksanakan dengan metode survei dengan menyebar kuesioner dan wawancara kepada responden. Jumlah responden pada penelitian ini sebanyak 100 orang. Konsumen Unit Usaha Bisnis Wendy sebagian besar berjenis kelamin perempuan (59%) dengan berbagai kelompok usia yang hampir seimbang serta mayoritas status sudah menikah (81%). Daerah asal kedatangan konsumen mayoritas berasal dari Serdang Bedagai (94%) dengan tingkat pendidikan terakhir adalah lulusan SMA/SMK (52%). Konsumen sebagian besar memiliki pekerjaan sebagai wiraswasta (46%) dengan tingkat pendapatan Rp. 1.000.001-Rp. 2.000.000 (61%). Hasil analisis faktor yang didapat terbentuk 6 faktor yang mempengaruhi preferensi konsumen terhadap Unit Usaha Bisnis Wendy. Keenam faktor tersebut adalah kualitas pelayanan, lokasi, kepuasan dan perhatian, harga, ketersediaan produk, serta daftar produk. Faktor yang paling mempengaruhi preferensi konsumen adalah kualitas pelayanan., Wendy business is a business unit that runs a parting frozen product and by-product broiler chicken in Serdang Bedagai, North Sumatra. Parting product is a piece of frozen chicken meat consisting of whole chicken breast, upper thigh, lower thigh and wing. The by-product of broiler chicken are liver, claws, head, and gizzard. The purpose of this study was to analyze the consumer characteristics of Wendy Business, to identify the decission making process of the customers towards the purchase of parting frozen products and by-product of broiler chicken, as weel as to analyze the factors that influence the preferences of the customers. The research is conduct using a survey method by distributing questionnaires and interviews to respondents. The number of respondents in this study are 100 people. Most of Wendy Business Unit consumers are female (59%) with almost equal age groups the majority are married (81%). The Majority of consumers come from Serdang Bedagai (94%) with the latest education level being SMA/SMK graduates (52%). Most of the consumers have jobs as entrepreneurs (46%) with an income level of Rp. 1.000.001-Rp. 2.000.000 (61%). The results of the factor analysis from 6 factors that influence consumer preferences for the Wendy Business Unit. The six factors are service quality, location, satisfaction and attention, price, product availability, and product list. The factor that most influences consumer preferences is service quality.
Keyword: broiler chicken, consumer preferences, parting, wendy business, broiler chicken, consumer preferences, parting, wendy business

Judul: Consumer's Preference on Purchasing Chicken Meat in the Buayan Subdistrict, Kebumen District Wet Market
Abstrak: Daging ayam merupakan salah satu sumber pangan hewani yang memiliki kandungan gizi tinggi dan banyak digemari masyarakat dibandingkan dengan daging ruminansia atau unggas lainnya. Dalam upaya meningkatkan konsumsi daging ayam maka diperlukan adanya data mengenai preferensi konsumen. Penelitian ini dilaksanakan di dua pasar tradisional di Kecamatan Buayan, Kabupaten Kebumen, Provinsi Jawa Tengah, yaitu: Pasar Karangbolong dan Pasar Rangkah. Penelitian dilakukan dengan wawancara langsung kepada konsumen daging ayam di pasar tradisional menggunakan kuesioner yang telah disusun secara terstruktur. Data dianalisis secara deskriptif dan dianalisis hubungan antara karakteristik dan preferensi atribut daging ayam, preferensi jenis daging, dan pendapat konsumen terhadap daging ayam dingin. Hasil penelitian menunjukkan bahwa atribut yang lebih diutamakan konsumen saat membeli daging ayam secara berurutan ialah halal, kualitas/mutu, harga, dan besar daging. Jenis daging ayam yang lebih disukai konsumen ialah daging ayam segar atau daging ayam baru dipotong, sedangkan daging dingin/beku menjadi daging yang kurang disukai konsumen dan sebagian besar konsumen memiliki pendapat yang buruk terhadap daging tersebut. Hasil penelitian menunjukkan adanya hubungan yang nyata antara tingkat pendidikan dengan preferensi atribut daging ayam., When compared to ruminant or other poultry meat, chicken meat is one of the more nutritious foods that many people prefer. To increase chicken meat consumption, data on consumer preferences for chicken meat is required. This research was carried out in two wet markets in Buayan Subdistrict, Kebumen District, Central Java Province namely Pasar Karangbolong and Pasar Rangkah. Structured questionnaires and in-person interviews with chicken meat consumers in traditional wet markets were used to make the assessment. The data were descriptively analyzed, and the relationship between respondent characteristics and preference for chicken meat attributes, preference for chicken meat type, and consumer opinion on chilled chicken meat was investigated. According to the study, consumers prioritized halal, quality, price, and meat size when purchasing chicken meat. Consumers preferred fresh chicken meat, freshly slaughtered chicken meat, or hot carcass. Meanwhile, chilled/frozen meat was less preferred by consumers, and most consumers had negative attitudes toward chilled/frozen chicken meat. The study also revealed a significant relationship between education level and preference for chicken meat criteria.
Keyword: chicken meat, consumer, criteria, preference, wet market

Judul: Hybrid solar cells of ZnO nanoparticles/chlorophyll was modified metal ions (Zn2+ and Cu2+ )
Abstrak: Zinc Oxide (ZnO) is a n-type semiconductor with a wide the energy band (Band Gap) is 3.37 eV at room temperature and 3.34 eV at low temperature with a large exiton binding energy is 60 meV. ZnO has been synthesized by hydrothermal method, resulting in a decrease in particle size over the duration of the hydrothermal changes. Crystallographic structure of ZnO were characterized using XRD, has shown the characteristic pattern of a hexagonal wurtzite structure, the crystallite size increases to changes in particle size. Changes in particle size has also led to a change in the absorption peak of ZnO as has been demonstrated posted under test using the optical properties of UV-Vis spectrophotometer. Changes of this uptake has also led to changes in the energy band gap, which increases its band gap energy of the particle size. In electronic applications, especially in solar cells. Chlorophyll is considered less effective, because of their very nature are easily degraded as a result of several reactions which are acid, lighting and temperature. The results of the stability test using a halogen lamp 34 W/m2 for 5 hours, that the substitution of chlorophyll with metal ions Zn2+ and Cu2+ has been shown to form more stable than natural chlorophyll. The characterization of the optical properties, the combination of ZnO / chlorophyll in the form of hybrid films has led to a shift in the absorption region of ZnO becomes more widely from the UV to Visible. ZnO/chlorophyll has absorption range of 350-515 nm, ZnO / Zn-feofitin 332-401 nm and 332-632 nm for Cu-feofitin. The combination of ZnO/chlorophyll and CuSCN as a solid electrolite in hybrid solar cell, a modified chlorophyll with metal ions Zn2+ and Cu2+ has been shown to form a more stable I-V curve. It is characterized by its fill factor value greater than natural chlorophyll. Nevertheless, solar cells with natural chlorophyll has been able to produce higher efficiency values of chlorophyll were substituted.
Keyword: Hydrothermal, ZnO/Chlorophyll modified, Hybrid Solar Cell