Judul: Quality Attributes Analysis of Packaged Yogurt Using Caswell Classification
Abstrak: Keputusan konsumen dalam melakukan pembelian yoghurt dipengaruhi oleh pengetahuan yang dimiliki oleh konsumen terutama terkait mutu intrinsik dan ekstrinsik. Caswell mengkarakterisasi mutu menjadi beberapa atribut mutu. Mutu intrinsik terdiri atas atribut keamanan pangan, gizi, sensori, nilai/manfaat, dan proses pengolahan. Mutu ekstrinsik terdiri atas manajemen perusahaan dan informasi produk. Atribut mutu yang penting dan dominan dapat menjadi preferensi konsumen dalam memilih produk. Klasifikasi Caswell dapat digunakan untuk menganalisis dan menentukan atribut mutu dominan berdasarkan preferensi konsumen. Penelitian ini bertujuan mengetahui atribut-atribut mutu yang dominan pada produk yoghurt dalam kemasan berdasarkan klasifikasi Caswell dan mengetahui faktor yang menentukan preferensi konsumen dalam memilih produk yoghurt dalam kemasan. Penelitian ini menggunakan kuesioner untuk mengumpulkan data primer. Metode analisis data yang digunakan yaitu analisis deskriptif, analisis crosstab, analisis faktor, analisis korelasi Spearman, uji Kruskal-Wallis, dan uji lanjut multiple Duncan. Atribut mutu dominan yang menjadi pertimbangan utama responden dalam memilih produk yoghurt dalam kemasan yaitu sertifikasi, sensori, keamanan pangan, dan kandungan gizi. Yoghurt kemasan botol dan pouch memiliki nilai mutu yang lebih tinggi dibanding kemasan lain. Yoghurt kemasan botol mendominasi atribut mutu keamanan pangan, nilai tambah, kemasan, dan distribusi, sementara kemasan pouch mendominasi atribut mutu kandungan gizi, sensori, merek, serta iklan dan promosi., Consumer decisions in purchasing yogurt are influenced by the knowledge possessed by consumers related to intrinsic and extrinsic properties. Caswell characterizes quality into several quality attributes. Intrinsic quality consists of food safety, nutrition, sensory, value/benefit, and processing. Extrinsic quality consists of company management and product information. Important and dominant quality attributes can become consumer preferences in choosing products. Caswell classification can be used to analyze and determine the dominant attributes based on consumer preferences. This study aims to determine the dominant quality attributes in packaged yogurt products based on the Caswell classification and to determine the factors that determine consumer preferences in choosing it. This study used a questionnaire to collect primary data. The data analysis methods used were descriptive analysis, crosstab analysis, factor analysis, Spearman correlation analysis, Kruskal-Wallis test, and multiple Dunn test. The dominant quality attributes that are the main considerations of respondents in choosing packaged yogurt products are certification, sensory, food safety, and nutrient content. Bottle and pouch packaging has a higher quality value than other packaging. Yogurt with bottle packaging dominates the quality attributes of food safety, value-added, packaging, and distribution, while yogurt with pouch packaging dominates the nutritional content, sensory, branding, advertising, and promotion.
Keyword: atribut mutu pangan, klasifikasi caswell, preferensi konsumen, survei online, yoghurt, caswell classification, consumer preferences, food quality attributes, online survey, yogurt

Judul: Analysis of Quality Attributes in Packaged Chocolate Jam Products Using Caswell’s Classification
Abstrak: Analisis Atribut Mutu pada Produk Selai Cokelat Kemasan Menggunakan Klasifikasi Caswell. Dibimbing oleh MUHAMMAD ARPAH. Selai merupakan produk yang dengan mudah dapat didapatkan di pasaran. salah satu jenis selai yang mudah didapatkan adalah selai cokelat. Selai cokelat dikemas dengan beragam jenis kemasan. Jenis kemasan selai cokelat yang beredar di pasaran antara lain kemasan jar kaca, jar plastik, pouch, dan bowl. Seiring berjalannya waktu inovasi produk pangan terus dilakukan. Informasi terkait produk seperti atribut mutu intrinsik dan ekstrinsik dominan pada produk perlu diketahui. Penelitian ini bertujuan mengetahui atribut mutu dominan pada produk selai cokelat kemasan berdasarkan klasifikasi Caswell dan mengetahui faktor-faktor yang mempengaruhi preferensi konsumen dalam memilih produk selai cokelat dalam kemasan. Data pada penelitian ini diperoleh melalui survei daring berbasis web dengan bantuan google form, kemudian dianalisis dengan metode analisis deskriptif, analisis crosstab, analisis faktor, uji Kruskal-Wallis, dan uji lanjut Dunn. Atribut mutu sertifikasi, sensori dan harga menjadi atribut mutu utama yang menjadi pertimbangan konsumen dalam memutuskan pembelian selai cokelat. Hasil analisis faktor membentuk kelompok tiga faktor baru. Hasil penelitian menjelaskan bahwa selai cokelat dengan kemasan jar kaca memiliki nilai mutu yang lebih tinggi dibanding kemasan lainnya. Selai cokelat kemasan jar kaca mendominasi atribut mutu gizi, sensori, keamanan pangan, nilai, kemasan, merek, iklan, dan distribusi. Selai cokelat kemasan pouch mendominasi atribut mutu harga. Kata kunci: Atribut mutu, kemasan, Klasifikasi Caswell, selai cokelat, Jam is a product that can easily be found in the market. One type of jam that is easy to find in the market is chocolate jam. Chocolate jam is packaged in various types of packaging. The types of chocolate jam packaging that are circulating in the market include glass jars, plastic jars, pouches, and bowls. As time goes by, food product innovation continues to be carried out. Information related to the product, such as the dominant intrinsic and extrinsic quality attributes of the product, needs to be known. This study aims to determine the dominant quality attributes of packaged chocolate jam products based on Caswell's classification and to determine the factors that influence consumer preferences in choosing packaged chocolate jam products. The data in this study were obtained through a web-based online survey with the help of google forms, then analyzed using descriptive analysis methods, crosstab analysis, factor analysis, Kruskal-Wallis test, and Dunn's further test. The quality attributes of certification, sensory and price are the main quality attributes that are considered by consumers in deciding to buy chocolate jam. The results of the factor analysis form a new group of three factors. The results of the study explained that chocolate jam packaged in glass jars had a higher quality value than other packages. Glass jar chocolate jam dominates the quality attributes of nutrition, sensory, food safety, value, packaging, brand, advertising, and distribution. Chocolate jam is packaged in pouch dominating the price-quality attribute. Keywords: Chocolate jam, Caswell’s classification, packaging, quality attribute
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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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