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: Determination of Quality Attributes of Ready-to-Drink Packaged Milk Using Modified Caswell's Classification
Abstrak: Susu siap minum dalam kemasan memiliki berbagai atribut mutu. Susu siap minum dengan jenis kemasan yang berbeda memiliki atribut mutu yang berbeda pula. Klasifikasi Caswell mengelompokkan atribut mutu menjadi atribut mutu intrinsik dan ekstrinsik. Klasifikasi Caswell telah dimodifikasi dengan mengelompokkan atribut mutu yang umum dipertimbangkan responden dalam memilih produk pangan kemasan. Penelitian ini bertujuan menentukan atribut mutu dominan dari atribut mutu umum sebagai pertimbangan utama responden memilih susu siap minum dalam kemasan, faktor ekonomi dan sosiodemografi yang memengaruhi penentuan atribut mutu, serta jenis kemasan yang memiliki mutu lebih tinggi pada produk susu siap minum dalam kemasan. Penelitian ini menggunakan fasilitas survei online berbasis website, yaitu Google Form. Jenis penelitian ini adalah non-probability sampling. Populasi pada penelitian ini dibatasi masyarakat Indonesia yang berdomisili di wilayah Jabodetabek. Jumlah responden pada penelitian adalah 115 orang. Hasil penelitian menunjukkan bahwa atribut mutu dominan yang menjadi pertimbangan utama responden dalam memilih produk susu siap minum dalam kemasan adalah atribut sensori dan sertifikasi. Faktor ekonomi dan sosiodemografi responden yang memengaruhi penentuan atribut mutu dominan terdiri atas tiga faktor. Faktor usia responden memengaruhi penentuan atribut sensori dan harga, faktor pendidikan responden memengaruhi penentuan atribut harga, dan faktor pendapatan responden memengaruhi penentuan atribut keamanan pangan dan sensori. Kemasan susu siap minum yang dinilai oleh responden memiliki mutu lebih tinggi adalah kemasan kotak karton laminat., Ready-to-drink packaged milk has various quality attributes. Ready-to-drink milk with different type of packaging has different quality attributes. Caswell’s classification classifies quality attributes into intrinsic and extrinsic quality attributes. Caswell’s classification has been modified by classifying quality attributes commonly considered by respondents in choosing packaged food products. This study aimed to determine the dominant quality attributes of the common quality attributes as the primary consideration of respondents to select ready-to-drink packaged milk, the economic and sociodemographic factors which affected the determination of quality attributes, and the type of packaging that had higher quality in ready-to-drink packaged milk products. This study used a website based online survey facility, namely Google Form. This type of research was non-propability sampling. The population in this study was limited to Indonesian people who lived in Jabodetabek area. The number of respondents in this study was 115 people. The results showed that the dominant quality attributes becoming the primary consideration of respondents in choosing ready-to-drink packaged milk were sensory and certification attributes. Economic and sociodemographic factors of respondents influencing the determination of the dominant quality attributes consisted of three factors. The age factor of respondents affected the determination of sensory and price attributes, the education factor of respondents affected the determination of price attribute, and the income factor of respondents affected the determination of food safety and sensory attributes. The ready-to-drink milk packaging assessed by respondents as having higher quality was laminated carton.
Keyword: Caswell classification, quality attribute, RTD packaged milk, Caswell classification, quality attribute, RTD packaged milk

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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