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: Pengembangan Model Bisnis dan Studi Kelayakan Finansial Produk Dried Breadcrumbs di PT LeGitt Boga Mandiri
Abstrak: Desain model bisnis produk dried breadcrumbs dari PT LeGitt Boga Mandiri berhasil dikembangkan dari B2B menjadi B2C menggunakan metode BMC. BMC Existing mewakili model bisnis B2B yang saat ini diterapkan oleh mitra dan BMC Improved mewakili pengembangan model bisnis ke pasar B2C dengan segmentasi menengah ke bawah. Hasil model bisnis ke pasar B2C dipelajari kelayakannya menggunakan metode studi kelayakan dengan sumber data dan asumsi yang telah divalidasi bersama mitra. Studi kelayakan memberikan hasil parameter kelayakan NPV Rp 50.876.013.370,-, PBP 46 Bulan, IRR 48,82%, ROI 73,78%, dan B/C 1,208 serta tetap mempertahankan harga yang dapat bersaing dengan produk serupa di segmentasi menengah-ke-bawah. Hasil analisis sensitivitas pada kenaikan harga bahan baku 3% dan 15% menunjukkan hasil yang tetap layak, sehingga bisnis yang dirancang memiliki ketahanan yang tinggi meskipun nantinya ada perubahan variabel maupun asumsi yang mempengaruhi biaya., The business model design for the dried breadcrumbs product by PT LeGitt Boga Mandiri has successfully improved from B2B to B2C using the BMC method. The existing BMC represents the current B2B business model applied by partners, while the improved BMC represents the development of the business model for the B2C market targeting the lower-middle segment. The feasibility of the business model for the B2C market was studied using a feasibility study method with data sources and assumptions validated by partners. The feasibility study results show the following viability parameters, NPV of Rp 50.876.013,370,-, PBP of 46 months, IRR of 48.82%, ROI of 73.78%, and B/C ratio of 1,208, while maintaining competitive pricing with similar products in the middle-to-low segment. Sensitivity analysis results for a 3% and 15% increase in raw material prices still indicated viability, demonstrating that the designed business has high resilience even with potential changes in variables or assumptions affecting costs.
Keyword: business model canvas, dried breadcrumbs, studi kelayakan finansial

Judul: A Continuous Vaccination Strategy in the SVIR Epidemic Model
Abstrak: Vaccination is conducted to minimize the spread of a disease. The vaccination is usually done several times within a fixed time interval. In the SVIR model, it is assumed that individuals do not get immediate immunity following a vaccination program. So according to process of vaccination on SVIR model, there are two strategies, i.e. the continuous vaccination strategy (CVS) and the pulse vaccination strategy (PVS). In this study, only the CVS strategy in epidemic model SVIR is considered. Results of the study indicate that dynamics of the CVS system depends on the basic reproductive number. If the basic reproductive number is less than one, then the disease-free fixed point is asymptotically stable. It means that the disease will eventually disappear from the population. Conversely, if the basic reproductive number is greater than one, then the endemic fixed point is asymptotically stable, which means that the disease will remain exist in the population. Simulation result shows that the vaccination would minimize the spread of disease by reducing the basic reproductive number. If the time for the vaccinated recipients to obtain the immunity, as well as a possibility of vaccinated recipients to be infected are neglected, then the disease will be eradicated. This condition is called an over-evaluating effect of vaccination.
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