Judul: Attitude and Customer Satisfaction of Shirataki Noodle
Abstrak: Mie shirataki merupakan produk baru, tetapi permintaannya memiliki tren yang meningkat positif bahkan permintaan produk sudah sampai ke luar Jawa hingga luar negeri, seperti Malaysia, Singapura, Brunei Darussalam, dan Hong Kong. Penelitian ini bertujuan untuk menganalisis proses keputusan pembelian konsumen, sikap dan kepuasan konsumen berdasarkan tingkat kepentingan atribut yang dipertimbangkan dalam pembelian mie shirataki. Responden pada penelitian ini sebanyak 145 orang dengan menggunakan metode purposive sampling. Analisis deskriptif digunakan pada karakteristik konsumen dan proses keputusan pembelian. Analisis sikap konsumen menggunakan multiatribut Fishbein dan kepuasan konsumen menggunakan Customer Satisfaction Index (CSI). Hasil penelitian menunjukkan bahwa mie shirataki instan mendapatkan nilai sikap terendah diantara mie instan lain sebesar 287,24 dari total skor sikap keseluruhan sebesar 894,43. Hasil penelitian juga menunjukkan bahwa konsumen sangat puas terhadap produk mie shirataki instan (83,24 persen). Berdasarkan hasil penilaian sikap dan kepuasan konsumen diperoleh hasil yang searah bahwa terdapat enam atribut yang perlu ditingkatkan, seperti intensitas promosi, ketersediaan produk, iklan dan promosi, harga, merek serta berat bersih. Hasil tersebut mengindikasikan bahwa mie shirataki instan masih kurang diminati oleh konsumen karena mendapatkan nilai sikap terendah dibandingkan mie instan lain, sehingga perlu ditingkatkan kembali pada atribut yang dinilai rendah oleh konsumen. Selain itu, perusahaan juga perlu memperhatikan atribut yang dianggap penting oleh konsumen seperti kejelasan tanggal kadaluarsa, label halal dan izin BPOM, rasa, bumbu, dan komposisi., Shirataki noodle is a new product. However, the demand has already shown positive trend. The demand for products has reached outside Java to overseas, such as Malaysia, Singapore, Brunei Darussalam, and Hong Kong. The study aims to analyze the process of consumer purchasing decisions, attitudes and customer satisfaction based on the level of attributes important to purchase shirataki noodle. This study has 145 respondents using purposive sampling method. Descriptive analysis is used on consumer characteristics and the purchase decision process. Analysis of consumer attitudes used Fishbein's multi-attribute, and customer satisfaction used the Customer Satisfaction Index (CSI). The results showed that instant shirataki noodles got the lowest attitude score among other instant noodles at 287.24 from the total attitude score of 894.43. The results also showed that consumers were very satisfied with instant shirataki noodle products (83.24 percent). Based on the assessment of consumer attitudes and satisfaction, the results were unidirectional that there were six attributes needed to be improved, such as promotion intensity, product availability, advertising and promotion, price, brand, and net weight. These results indicate that instant shirataki noodles are still less attractive to consumers because they get the lowest attitude score than other instant noodles, so it needs to improve further in the attributes that are considered low by consumers. In addition, companies also need to pay attention to attributes that consumers consider important, such as clarity of expiration dates, halal labels, and BPOM permits, taste, seasonings, and composition.
Keyword: purposive sampling, analisis Fishbein, CSI, keputusan pembelian

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: Infection Of Babesia Bigemina In Cattle And Methods Of Control
Abstrak: Babesia bigemina is the species which occurs mostly through out the tropics and subtropical areas. It gains access to the susceptible cattle through the bite of an· ig fected tick and penetrates an erythrocyte. The pathogenesis of B. bigemina is considered to be as highly pathogenic and may cause heavy mortality in susceptible stock. Infecied cattle rapidly become dull and listless and lose their appetite, the erythrocytes are destroyed resulting anaemia, icterus, emaciation, weakness, and a drop in milk production. Death and loss of productivity due to B. bigemina account for the economic loss.
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