Judul: Analisis Proses Pengambilan Keputusan Pembelian dan Tingkat Kinerja Atribut Produk Pada Restoran Bebek Goreng H. Slamet Bogor
Abstrak: Traditional restaurant is a kind of developing business in Bogor. Bebek Goreng H. Slamet restaurant is a kind of traditional restaurant which is the specific menu of processed duck. The goal of this research is identifying the characteristic of consumers, analyzing the process of buying decision, and analyzing the consumers satisfaction level of performance based on attributes in restaurant. The result show that of Importance Performance Analysis (IPA), there are still some attributes that need to be considered and have to improved, those are price, clearliness of the dining room, availability and clearliness of toilet, availability and clearliness of the sink, the availability of parking area, and quickness waiter to handle consumer complaint. Overall, Consumer Satisfaction Index (CSI) show the value is 72.74 persent, it means the consumers have been satisfied with the performance attributes of that restaurant.
Keyword: traditional restaurant, the process of buying decision, consumer satisfaction

Judul: Kepuasan dan Loyalitas Konsumen Rumah Makan Bebek Goreng H. Slamet Bogor
Abstrak: One of the local franchise restaurant that is in the middle of this competition is Fried Duck Eating H. Slamet Bogor. Eating Fried Duck H. Slamet Bogor should be consumer oriented and strive to provide the best service according to the needs and desires of consumers. Purpose of this study is to identify consumer characteristics Eating Fried Duck H. Slamet Bogor, analyze the relationships and the factors that affect consumer satisfaction and loyalty Eating Fried Duck H. Slamet Bogor. Methods of data processing were performed using an SEM analysis. Variables used to measure product taste or duck is a duck delicacy (X11), the product kanekaragaman duck (X12), durability warmth duck (X13), and the quality of the presentation of the duck (X14). Based on the results of SEM analysis, four variables significantly influence the latent variable measuring the level of product in the real test by 5%, seen from the t-value greater than 1.96 Based on the loading value obtained is equal to 0.59 then (X12) contributed the greatest of the product compared to the three other factors
Keyword: Customer Satisfaction and Loyalty, Eating Fried Duck H. Slamet Bogor

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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