Judul: Analisis Persepsi dan Kesukaan Produk Chicken Nugget pada Konsumen di Kayong Utara
Abstrak: Penelitian ini bertujuan untuk menganalisis persepsi dan kesukaan pada produk Chicken Nugget pada konsumen di Kayong Utara. Penelitan menggunakan metode survei dengan penyebaran kuesioner. Variabel persepsi yang diuji yaitu persepsi harga, persepsi kualitas, persepsi organoleptik, dan merek. Uji deskriptif menggunakan skala likert pada setiap variabel persepsi digunakan untuk mengetahui tingkat persepsi konsumen. Uji korelasi rank spearman digunakan untuk mengetahui hubungan setiap variabel persepsi. Data didapatkan dengan menyebar kuesioner kepada 103 responden dengan rentang usia 15 tahun hingga 50 tahun serta berdomisili di Kabupaten Kayong Utara dan sampel dipilih secara purposive. Konsumen produk Chicken Nugget di Kabupaten Kayong Utara menyatakan sangat jarang mengonsumsi sebanyak 69%, Alasan konsumen menyukai produk nugget tertinggi pada aspek rasa, aspek rasa paling menentukan kesukaan konsumen terhadap produk. Persepsi konsumen terhadap produk didapatkan sangat baik. Beberapa Variabel hubungan yang signifikan ini menunjukan semakin meningkatnya satu variabel akan mempengaruhi variabel lainnya., This study aims to analyze the perceptions and preferences of Chicken Nugget products on consumers in North Kayong. The research uses a survey method by distributing questionnaires. The perceived variables tested were price perception, quality perception, organoleptic perception, and brand. Descriptive test using a Likert scale on each perception variable is used to determine the level of consumer perception. Spearman rank correlation test is used to determine the relationship of each perception variable. Data was obtained by distributing questionnaires to 103 respondents with an age range of 15 years to 50 years and domiciled in North Kayong Regency and the sample was selected purposively. Consumers of Chicken Nugget products in North Kayong Regency stated that they rarely consume as much as 69%. The reason consumers like nugget products are highest on the taste aspect, the taste aspect determines the consumer's preference for the product. Consumer perceptions of the products obtained are very good. Some of these significant relationship variables show. one variable will affect the other variables.
Keyword: chicken, chicken nuggets, consumer perceptions, consumer preferences

Judul: Perception and Consumer Behavior of Beef Nuggets Products of Adult Consumers in Kota Bogor
Abstrak: Naget yang ada di pasaran biasanya berupa naget ayam, sapi, dan ikan. Di pasaran, naget sapi belum banyak dikenal masyarakat. Penelitian ini bertujuan menganalisa persepsi, perilaku konsumen, dan hubungan persepsi dan perilaku konsumen masyarakat dewasa di Kota Bogor terhadap produk naget daging sapi. Sampel diambil sebanyak 100 responden dewasa di Kota Bogor dengan teknik disproportionate stratified random sampling. Tahap dalam penelitian adalah menggunakan rumus Slovin untuk menentukan jumlah sampel dari populasi, menentukan jenis dan pengumpulan data, kemudian pengolahan data menggunakan uji Chi-Square dan Rank Spearman. Hasil penelitian didapatkan bahwa terdapat hubungan antara persepsi dan perilaku konsumen yang signifikan antara persepsi kemasan dan cara penyajian. Ukuran kemasan yang paling banyak dipilih adalah 250 g dengan frekuensi membeli yaitu satu bulan sekali. Terdapat hubungan korelasi antara karakteristik (pendapatan, pekerjaan, dan pendidikan) dengan perilaku konsumsi (frekuensi, harga, dan ukuran yang dipilih untuk membeli naget sapi). Sebanyak 64% responden yang belum pernah mencoba naget sapi tertarik untuk mencoba naget sapi., Nuggets at the market are usually chicken, beef, and fish nuggets. In the market, beef nuggets are not widely known to the public. This study aimed to analyze perceptions, consumer behavior, and the relationship between perceptions and consumer behavior of adults in the city of Bogor towards beef nuggets. Samples were taken from as many as 100 adult respondents in the city of Bogor with a disproportionate stratified random sampling technique. The stage in the research was to use the Slovin formula to determine the number of samples from the population, determine the type and collection of data, then process the data using the Chi-Square and Rank Spearman tests. The results showed that there was a significant relationship between consumer perception and behavior perceived quality and consumption frequency. The most widely chosen packaging size is 250 gs with a frequency of buying once a month. There was a correlation between characteristics (income, occupation, and education) with consumption behavior (frequency, price, and price chosen to buy beef nuggets). As many as 64% of respondents who had never tried beef nuggets chose to be interested in trying beef nuggets.
Keyword: adult, beef nugget, consumer’s behavior, perception

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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