Judul: Designing a Marketing Communication Strategy for Dried Breadcrumbs Products at PT LeGitt Boga Mandiri
Abstrak: PT LeGitt Boga Mandiri merupakan perusahaan maklon yang beroperasi secara B2B (Business to Business) dan kini berencana untuk meluncurkan produk dried breadcrumbs dan menjualnya pada segmen pasar B2C (Business to Consumer), sehingga diperlukan strategi komunikasi pemasaran yang efektif untuk memperkenalkan produk dried breadcrumbs kepada calon konsumen untuk meningkatkan kesadaran merek dan mendorong minat serta pembelian. Berdasarkan analisis pemilihan jenis saluran komunikasi pemasaran menggunakan Analytical Hierarchy Process (AHP), didapatkan media komunikasi pemasaran terbaik yaitu media sosial. Media sosial yang dijadikan objek penelitian ini yaitu Instagram. Komunikasi pemasaran yang dilakukan oleh perusahaan melalui Instagram dinilai masih belum optimal. Oleh karena itu, dilakukan identifikasi gap pada implementasi media sosial Instagram sebagai platform komunikasi pemasaran dengan pendekatan benchmarking. Hasilnya berupa rancangan rekomendasi perbaikan media sosial Instagram PT LeGitt Boga Mandiri.
Keyword: Analytical Hierarchy Process (AHP), Instagram, Marketing communications, benchmarking

Judul: Pengembangan Produk Dried Breadcrumbs di  PT LeGitt Boga Mandiri
Abstrak: Dried breadcumbs merupakan salah satu jenis tepug roti yang umum digunakan oleh konsumen sebagai bahan pelapis (coating), campuran (binding) atau sebagai topping. Penelitian ini bertujuan mendesain formulasi produk multipurpose dried breadcrumbs sesuai preferensi konsumen untuk keperluan bisnis Business to Consumers (B2C) PT LeGitt Boga Mandiri. Metode yang digunakan dalam mendesain pengembangan produk meliputi eksplorasi dan pendefinisian masalah, pembangkitan alternatif solusi, pengembangan desain, serta analisis dan evaluasi prototipe. Analisis yang dilakukan yaitu analisis penerimaan konsumen menggunakan uji hedonik terhadap tiga atribut yaitu warna, ukuran remah, dan daya lekat, serta analisis laboratorium yang terdiri atas uji proksimat meliputi kadar air, kadar lemak, kadar protein, uji warna, dan daya serap minyak. Hasil menunjukkan didapatkan formulasi dried bredcrumbs terbaik sesuai preferensi konsumen yaitu prototipe iterasi 2 T1. Karakteristik dried breadcrumbs sesuai preferensi konsumen yang dihasilkan yaitu terdiri atas campuran warna putih dan oranye dengan perbandingan 60% dan 40%, berukuran 2 mm, berbentuk pipih, tipe Japanese style, kadar air 3,48%, kadar protein 7,77%, kadar lemak 0,81%, dan daya serap minyak 36,80%., Dried breadcrumbs is one type of breading that is commonly used by consumers as a coating, binding or topping material. This study aims to design a multipurpose dried breadcrumbs product formulation according to consumer preferences for the Business to Consumers (B2C) business needs of PT LeGitt Boga Mandiri. The methods used in designing product development include problem exploration and definition, generation of alternative solutions, design development, and prototype analysis and evaluation. The analysis carried out is consumer acceptance analysis using hedonic test on three attributes, namely color, crumb size, and stickiness, as well as laboratory analysis consisting of proximate tests including water content, fat content, protein content, color test, and oil absorption. The results showed that the best dried breadcrumbs formulation according to consumer preferences was obtained from 2 nd iteration prototype T1. The characteristics of dried breadcrumbs according to consumer preferences produced consist of a mixture of white and orange colors with a ratio of 60% and 40%, measuring 2 mm, flat shape, Japanese style type, moisture content of 3.48%, protein content of 7.77%, fat content of 0.81%, and oil absorption of 36.80%.
Keyword: consumer preference, Product development, dried breadcrumbs

Judul: Thermal Characteristics and Dynamics of Tropical Cyclone over Western North Pacific Ocean: A Case Study of Typhoon Songda (Chedeng) 2011
Abstrak: The frequent occasion of Tropical Cyclone (TC) over Western North Pacific (WNP) Ocean lies from 10˚N to 26˚N and 121˚E to 170˚E. Sources of TC development come from warm ocean temperature where latent heat is released during condensation processes and subsequently concentrated in the boundary layer. Relative humidity at 850-700 hPa is responsible to produce the most intense storm. Meanwhile, weak vertical wind shear between 850-200 hPa is one of the dynamical factors that lead to the development of TC. Pressure level of 850-200 hPa is chosen to minimize the thermodynamic effect in the lower troposphere. Typhoon Songda (Chedeng in the Philippines) or TSC lasted from May 18th to 30th, 2011 and strengthened into powerful Super Typhoon stage between May 24th and 27th. Long curving track and the exhibition of all sequences of TC life cycle, TSC is then considered as an ideal case of TC. The objective of the study with case of TSC is to investigate the role of thermal characteristics and dynamics on TC intensity. The research is carried out by using Advanced Research of Weather Research and Forecasting model (WRF ARW model) version 3.3. Two domains are employed in the model. The first domain situate from 02˚N to 40˚N and 118˚E to 149˚E and cover spatial resolution () of 33.1 km. The second domain situate from 09˚N to 27˚N and 119˚E to 132˚E with of 11 km. Timestep of the model () is 120 seconds. The model is supported by the following physical parameterization, i.e., Yonsei University Scheme (YSU) in the boundary layer, Kain-Fritsch scheme (KF) in the cumulus, and WRF Single-Moment 3-class scheme in the microphysics. Initial meteorological condition prior to the formation of the cyclone is generated using WRF ARW standard-release model. Sensitivity of the model output is obtained from a selected single-parameter change scenarios, namely, 10 % to 20 % decrease and increase of wind shear initial data at 850-200 hPa, and by 10 % to 20 % decrease of relative humidity initial data at 850-700 hPa. The result showed that the negative correlations between wind shear and intensity are found in wind shear scenarios. Wind shears of 10 ms-1 which lead to strengthening of the wind intensity in the early period of Typhoon development are found in wind shear scenarios. The effect of wind shear changes on wind intensity is statistically significant in the 20 % wind shear scenarios. During mature stage, weak wind intensity occurred when wind shear increase as given in the WRF standard-release and the 20 % decreasing scenario. Different situation is found in the 20 % increasing scenario where wind shear tend to weak and lead to strong wind intensity at this stage. Meanwhile, the reduction of moisture supply at 850-700 hPa resulting from 20 % decreasing relative humidity play a major role in the weakening of wind intensity and reduces mechanical energy of the cycle process as much as 300 J kg-1.
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