Garuda - Garba Rujukan Digital

ANALISIS BAURAN PEMASARAN TERHADAP PERILAKU KONSUMEN DAGING SAPI DAN IMPLIKASI STRATEGI PEMASARAN DI HYPERMART KOTA MALANG Farida Kusuma Astuti; Karunia Setyowati Suroto; Erik Priyo Santoso
BUANA SAINS Vol 19, No 1 (2019)
Publisher : Universitas Tribhuwana Tunggadewi

This research is attempt to bring out marketing mix that dominate the consumer behavior in purchasing beef, to know marketing factors model that recognized by consumer to purchase the beef and to know what marketing strategy implemented by Hypermart MATOS. The research conducted from May to July 2018 involving 100 respondents. A purposive sampling methods was carefully used in determining respondents. Research is conducted by gathering data from primary source that is questionnaire and secondary source directly collected from the firm. Primary data analysis processed in order to highlight factor model that considered by consumer and SWOT analysis to describe company’s condition in specifying marketing strategy. The result shows that marketing mix most considered by consumer to purchase the beef including the product it self, place and promotions influences 26,414 percent, 26,165 percent and 22,778 percent, respectively. Factor model we considered including: factor 1 : competitive price and product it self such variable X5 (flavor), X7 (color), X8 (expiration date), X11 (price changes); factor 2 : the package involving variable X1 (packaging form), X2 (the package easy to open), and X3 (packaging materials); factor 3 : display product on show case as variable X4 (product display). Each factor model has their impacts 33,474 percent, 14,948 percent and 11,413 percent, respectively. Marketing strategy growth and build consists of market penetration by selling product in lower price to market segment which is sensitive to price, product development (diversification) referred to product factor model and price comparison, packaging and displays by giving recipes information from each type of beef and market development in order to fit demography condition and beef consumer characteristics in Malang.

PENGARUH METODE EKSTRAKSI MINYAK PUPA ULAT JERMAN TERHADAP KOMPOSISI KIMIA Erik Priyo Santoso; Farida Kusuma Astuti
BUANA SAINS Vol 18, No 1 (2018)
Publisher : Universitas Tribhuwana Tunggadewi

The aim of this research is to know the extraction method of caterpillar pupa without detrimental to chemical composition to know the amount of pupa production of German caterpillar with two extraction methods per 100 grams of pupa To know the content of dry matter, organic matter, crude protein, crude fat, crude fiber and amino acid lysin, methionine, and vitamin E pupa oil of German caterpillar. The study was conducted from February to April 2017, at the Lab. Central University Tribhuwana Tunggadewi. Oil extraction analysis was conducted in the chemistry laboratory of Tribhuwana Tunggadewi University and chemistry laboratory of Poltek Malang. German caterpillar research material, German caterpillar pupa, pupa caterpillar germany extracted by maceration and sokletasi. German caterpillar pupa is obtained from German caterpillar breeders in Amadanom, Dampit, Malang Regency. This research uses two different extraction methods, namely cold extraction method (maseration method) and using heat method (soxhlet method). The conclusions of both research methods are known that the quantity of German caterpillar yield using soxhlet extraction method is more than the maceration extraction method. However, for the quality of the two methods it is still necessary to do further analysis to know the exact comparison of the two methods.

PENGARUHPEMBERIAN PAKAN DENGAN LEVEL PROTEIN YANG BERBEDA TERHADAP ENERGI METABOLISME AYAM KAMPUNG Erik Priyo Santoso; Eka Fitasari
BUANA SAINS Vol 16, No 1 (2016)
Publisher : Universitas Tribhuwana Tunggadewi

The purpose of this research is to determine the level of protein stage that gives the best results against the metabolizable energy of Local Chickens. The results of this research are expected can be a consideration and information about the differences effect of the dietary protein provision to the digestibility of metabolizable energy in Local Chicken, especially in the "New" strain of Local Chickens.This research was conducted at the Field Laboratory of Animal Husbandry, University of Tribhuwana Tunggadewi, Malang and at the Laboratory of Animal Nutrition and Feed, Faculty of Animal Husbandry, the University of Brawijaya in January 2014 until February 2014. The method that used in this research was the biological experimental method and the materials that used are the local chicken which the result of cross-breeding between Kedu's chicken and Male Bangkok's chicken, with a number of materials are 20 materials and the each weight are 800 grams.The conclusion of this research shows that the value of Crude Protein (PK) is proportional to the metabolic energy's value, which is in this research shows that the lower Crude Protein value gives impact on the degradation of metabolizable energy. The metabolizable energy in the P2 treatment provides the best metabolizable energy in the Local Chicken. So it may be advisable to conduct the further research using the same objects and the studies are more diverse, given the object of the research is the "New" strain of Local Chicken.

ANALISIS AGRIBISNIS TERNAK KAMBING DENGAN PENDEKATAN MARKET STRUCTURE CONDUCT AND PERFORMANCE DI KABUPATEN NGAWI Erik Priyo Santoso; Eka Fitasari
BUANA SAINS Vol 16, No 2 (2016)
Publisher : Universitas Tribhuwana Tunggadewi

This research has done on February 9th, 2019 to March 4th, 2009 in Ngawi regency. This research has an aim to identify marketing channel, marketing efficiency by using marketing margin analysis and market structure approachment, conduct and performance (MS-C-P) including marketing integration and Transmission elasticity of goat farming cost.This research used puposive sampling technique method and snowball sampling. The data collected by interviewing and observation. The data analysis are descriptive data analysis, marketing margin analysis, MS-C-P approahment analysis and market ing integration includes cost transmission elasticity.The results show that there are eight marketing channels, agribusiness analysis by using MS-C-P approachment shows that there are many factors which not efficient yet. The level of market integration between market at the level of farmer and market of the level low consumers, with coefficeint coreelation 0.945 (less than one) at the line I. At the line VI, the integration market is perfect because the correlation r = 1. The movemnet of consumers and farmers cost, looked from transmission elasticity cost 0, 00086 at the line I and line VI 0, 00077 means the speed of cost changes at breeder level is smaller than the speed of cost changes at retailer level.It concludes that structure influences conduct (lower the concentration-higher the competition at market). Conduct influences performance (higher the competition-lower the the market power/lower the advantage). Structure influences performance (lower the market concentration- higher the competition-lower the market power). There is an resiprok (interrelation) between S-C-P and P-C-S.It suggests that institutional formation and contract farming application to avoid market perfect competition and the using of telecenter as market information service.

PENGARUH JENIS DAN LEVEL TEPUNG CANGKANG KERANG SIMPING DAN KERANG HIJAU DALAM PAKAN TERHADAP PERFORMA PRODUKSI TELUR AYAM LOHMAN Nonok Supartini; Erik Priyo Santoso; Salma Bahrun; Mohamad Nurul
BUANA SAINS Vol 22, No 1 (2022)
Publisher : Universitas Tribhuwana Tunggadewi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33366/bs.v22i1.3745

This study aimed to determine the effect of the level and type of shellfish flour in feed formulations to increase egg production and quality. The method used was a nested complete randomized design consisting of 3 treatments and three replications, each replication using three chickens. The treatment used was several sources of calcium in the basal diet, namely without a calcium source 0%, green clamshell flour 1% 2% 3%, and scallop shell flour 1% 2% 3%. The variables observed were feed consumption, FCR, HDP, hen mash, whole egg index, white egg index, egg yolk index, egg yolk weight, eggshell thickness, and eggshell weight. The results showed that the treatment gave a very significant difference (P0.01) in feed consumption, and significantly different (P0.05) on the egg yolk index and eggshell weight and did not provide a significant difference (P0.05). on FCR, HDP, and hen mash.

KUALITAS BURGER KALKUN AKIBAT SUBSTITUSI TEPUNG BERAS MERAH TERHADAP KADAR PROTEIN, KADAR SERAT, DAN KUALITAS ORGANOLEPTIK Agustinus Toling; Erik Priyo Santoso; Akhadiah Afrilia; Sumarno Sumarno
BUANA SAINS Vol 22, No 3 (2022)
Publisher : Universitas Tribhuwana Tunggadewi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33366/bs.v22i3.4489

This research aimed to determine the effect of brown rice flour on crude protein, crude fiber, and organoleptic quality in turkey burgers. This study used a Completely Randomized Design (CRD) method with four trials and four replications. There were 16 experimental samples included: P1 (0% brown rice flour: 15% tapioca flour), P2 (5% brown rice flour: 10% tapioca flour), P3 (10% brown rice flour: 5% tapioca flour), and P4 (15% rice flour raw : 0% tapioca flour). Parameters observed included protein content, crude fiber content, and organoleptic tests consisting of color, taste, aroma, and texture. The result showed that the higher the level of substitution of tapioca with brown rice flour, the redder the color of the turkey meat burger, and the higher the panelist's preference for the color of the turkey meat burger. However, as the level of substitution of brown rice flour with wheat flour increased, the panelists' preference for the taste of turkey burgers decreased. The best treatment based on organoleptic tests was found in burgers with a substitution level of 10% brown rice flour: and 5% tapioca flour, with an average protein content of 19.34% and crude fiber content of 13.50%.

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