Judul: Persepsi Konsumen terhadap Daging Kelinci (Studi Kasus di Kabbupaten Bogor)
Abstrak: Kelinci adalah salah satu ternak penghasil daging sehat yang dapat dijadikan sumber protein karena litter size yang tinggi. Penelitian ini bertujuan mengidentifikasikan karakteristik, kebiasaan umum konsumsi, dan persepsi konsumen terhadap daging kelinci. Penelitian ini menggunakan metode wawancara terhadap 100 responden dengan teknik purposive sampling. Metode penelitian yang digunakan adalah analisis deskriptif untuk mendeskripsikan karakteristik, kebiasaan konsumsi, dan persepsi konsumen. Skala persepsi responden diukur menggunakan skala likert 1 sampai 4. Pengolahan data menggunakan uji validitas dan reliabilitas untuk menguji kuesioner dan uji Kruskall Wallis untuk melihat adanya perbedaan pendapat pada tiap karakteristik konsumen. Hasil penelitian menunjukkan bahwa konsumen daging kelinci mayoritas mengonsumsi daging kelinci pertama kali di rumah makan dengan pilihan metode panggang sebagai cara memasak favorit. Konsumen daging kelinci memilih untuk membeli daging langsung pada peternak kelinci. Persepsi konsumen terhadap daging kelinci tergolong baik, ditunjukkan dengan rataan total skor 3,10 pada semua aspek yang diamati. Daging kelinci dapat diterima oleh masyarakat Kabupaten Bogor sebagai salah satu sumber protein hewani., Rabbits are one of the livestock producing healthy meat that can be used as a source of protein because of the high litter size. This study aimed to identify characteristics, general consumption habits, and consumer perceptions of rabbit meat. This study used an interview method of 100 respondents with purposive sampling techniques. The research method used is descriptive analysis to describe the characteristics, consumption habits, and perceptions of consumers. The respondent's perception scale was measured using a likert scale of 1 to 4. Data processing uses validity and reliability tests to test questionnaires and Kruskall Wallis tests to see if there are differences of opinion on each consumer characteristic. The results showed that the majority of rabbit meat consumers consumed rabbit meat for the first time at restaurants with the choice of roast method as a favorite cooking method. Rabbit meat consumers choose to buy meat directly from rabbit breeders. Consumer perception of rabbit meat is good, indicated by an average total score of 3.10 on all aspects observed. Rabbit meat can be accepted by the people of Bogor Regency as a source of animal protein
Keyword: bogor regency, consumer perception, rabbit meat

Judul: Sikap Konsumen terhadap Pembelian Daging Sapi di Pasar Tradisional Kabupaten Bogor
Abstrak: Konsumsi daging sapi di Kabupaten Bogor mengalami peningkatan setiap tahunnya. Pasar tradisional menjadi pilihan pertama konsumen dalam memeroleh daging sapi karena harga yang murah dan dekat dengan tempat tinggal. Namun, peningkatan ini diiringi oleh pertumbuhan jumlah pasar tradisional yang rendah. Disisi lain, kondisi tersebut tidak mengurangi minat konsumen untuk membeli daging sapi di pasar tradisional. Tujuan penelitian ini adalah menganalisis proses pengambilan keputusan konsumen dan sikap konsumen terhadap atribut daging sapi di pasar tradisional Kabupaten Bogor. Hasil penelitian menemukan bahwa proses keputusan pembelian daging sapi dimulai dari pengenalan kebutuhan, pencarian informasi, evaluasi alternatif, pembelian, dan yang terakhir perilaku pasca pembelian. Sikap konsumen terhadap kesembilan atribut daging sapi yang diteliti adalah positif dengan urutan atribut yang dipertimbangkan saat membeli daging sapi di pasar tradisional dimulai dari harga, warna, aroma, kandungan lemak, tekstur, bentuk promosi, warna lemak, golongan potongan, dan yang terakhir adalah atribut kandungan air., Beef consumption in Bogor Regency increases every year. Traditional markets are the first choice of consumers for obtaining beef due to their low prices and proximity. However, the number of traditional markets is experiencing low growth despite this increase. On the other hand, this condition does not reduce consumer interest in buying beef in traditional markets. The purpose of this study was to analyze the consumer decision-making process and consumer attitudes towards beef attributes in traditional markets in Bogor Regency. The results found that the beef purchase decision process starts with need recognition, information search, alternative evaluation, purchase, and finally post-purchase behavior. Consumer attitudes towards the nine beef attributes studied are positive, with the order of attributes considered when buying beef in traditional markets starting from price, color, aroma, fat content, texture, promotional form, fat color, cut class, and the last being the water content attribute.
Keyword: Beef, consumer attitude, fishbein

Judul: Hamiltonian formulation for linear waves motion in two layers fluid
Abstrak: The surface wave could be considered as a wave that separates two fluids, namely water and air. Based on this assumption, it is introduced the interfacial wave, a wave between two layers of fluid with different density. The formulation of interfacial waves motion begins with deriving the base equation of irrotational ideal fluid. Furthermore, according to irrotational fluid assumption, the base equation can be stated in velocity potential. In this derivation, the fluids domain is assumed to be restricted by rigid lid boundary conditions, both at the upper and lower limit. Therefore, the interfacial waves motion can be explained in a hamiltonian formulation. In the hamiltonian formulation, total energy is defined as the sum of kinetic and potential energy. The hamiltonian system is obtained from reduction of kinetic energy by using the Dirichlet Neumann Operator. The resulted kinetic energy equation is nonlinear. Therefore, this form is linearized by first part of the Taylor expansion. This linearization gives a dispersion relation of linear wave. Based on this dispersion relation, the phase speed of the linear wave depends on the density ratio of the two layers fluid.
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