Persepsi dan Minat Masyarakat Terhadap Konsumsi Susu

Anggraeni, Erika Dewi; Hidayat, Syarif Imam; Amir, Indra Tjahaja

doi:10.26418/j.sea.v10i1.47753

Cited by 7 publications

(7 citation statements)

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“…(Leko et al, 2012) stated that factors such as income, milk price, number of children, mother's education level and mother's nutritional knowledge can influence the level of demand for formula milk. Anggraeni et al (2021) stated that the frequency of purchasing milk can be influenced by the level of education and income, as well as the child's nutritional needs. The existence of differences in consumer characteristics will result in various consumer behaviors and willingness to pay for product.…”

Section: Methodsmentioning

confidence: 99%

Brand Equity Analysis of Formula Milk for Age 1-3 Years Old at Integrated Healthcare Center Mawar IX Bandung

Nurifda,

Firman,

Fitriani

2024

jupet

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This study aims to describe the characteristics of consumers in purchasing formula milk products aged 1-3 years and to analyze the brand equity of formula milk aged 1-3 years at Integrated Healthcare Center Mawar IX, RW 9, Cipamokolan Village, Rancasari District, Bandung City. The method used mixed research methods and sample taking used a purposive sampling technique. Based on observations, there were 51 people who suit the criteria. Data were analyzed using descriptive analysis, Cochran test, brand switching pattern matrix, and estimation of market share. Based on research, the characteristics of its consumers are dominated by housewives aged 19-34 years with undergraduate/postgraduate graduates who have children aged 12-23 months with an income of IDR 500,000-5,000,000 and expenditures of IDR 100,000-3,000,000 per month regarding knowledge of child nutrition and obtaining information regarding formula milk from advertisements so that they buy formula milk with a frequency of 1-2 times/month and a small product volume. The results show that Dancow Batita and SGM have a fairly strong brand equity value where these two brands have a brand image with 11 brand associations and a good quality perception. SGM outperformed brand awareness and estimated market share, while Dancow Batita led in brand loyalty. While both brands are equally superior for brand association and perceived quality.

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Section: Methodsmentioning

confidence: 99%

Brand Equity Analysis of Formula Milk for Age 1-3 Years Old at Integrated Healthcare Center Mawar IX Bandung

Nurifda,

Firman,

Fitriani

2024

jupet

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“…Jumlah ini telah mengalami peningkatan dari tahun sebelumnya, yaitu sebesar 0,20 liter/kapita/tahun. 7 Konsumsi susu sapi tentunya memberi banyak manfaat karena susu mengandung berbagai nutrisi seperti lemak, karbohidrat, dan protein. Selain itu, susu juga bermanfaat bagi kesehatan gigi baik pada anak maupun orang dewasa.…”

Section: Pendahuluanunclassified

Evaluasi Kekasaran Permukaan Semen Ionomer Kaca pada Perendaman Susu UHT dan Susu Kedelai

Arifah

Widhianingsih

Pratiwi

2022

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Glass ionomer cement (GIC) is a restorative material used in child dental care with anti-cariogenic properties and fluoride release. However, this GIC has some disadvantages, such as high solubility due to acid particles that can cause surface roughness. Children at a young age typically drink milk, such as Ultra High Temperature (UHT) milk or soy milk which may affect the restorative material. This study aimed to evaluate the surface roughness of GIC immersed in UHT milk, soy milk, and artificial saliva. This was an experimental laboratory study. Samples were GICs (GC Fuji VII, Japan) in a cylindrical shape with a diameter of 10 mm and a thickness of 2 mm. A total of 18 samples were divided into three groups, one group (n=6) was immersed in UHT milk, and the other two groups were immersed in soy milk and artificial saliva. The samples were tested using a surface roughness tester (Surtronic S-128) that was reviewed before and after immersion. The results showed that the surface roughness value of GIC was increased after being immersed in UHT milk (0.12±0.02), soy milk (0.12±0.06), and artificial saliva (0.06±0.03). The Kruskal Wallis test showed no significant difference in surface roughness of GICs immersed in the three groups. In conclusion, UHT milk and soy milk did not significantly affect the surface roughness of GICs.Keywords: glass ionomer cement; surface roughness; UHT milk; soy milk Abstrak: Semen ionomer kaca (SIK) merupakan bahan restorasi pada perawatan gigi anak yang memiliki sifat antikariogenik dan dapat melepaskan fluoride. SIK memiliki kekurangan yaitu mudah larut akibat paparan asam yang tinggi sehingga dapat menyebabkan terjadinya kekasaran permu-kaan. Usia anak tidak terlepas dari kebiasaan meminum susu seperti susu Ultra High Temperature (UHT) dan susu kedelai sehingga dapat memengaruhi bahan restorasi. Penelitian ini bertujuan untuk mengevaluasi kekasaran permukaan SIK pada perendaman dalam susu UHT, susu kedelai, dan saliva buatan. Metode penelitian ialah eksperimental laboratoris. Sampel yang digunakan ialah SIK (GC Fuji VII, Japan) berbentuk silindris dengan diameter 10 mm dan tebal 2 mm. Sebanyak 18 buah sampel dibagi menjadi tiga kelompok, setiap kelompok (n=6) direndam dalam susu UHT, kelompok lain direndam dalam susu kedelai, dan saliva buatan. Kekasaran permukaan diukur dengan surface roughness tester (Surtronic S-128) sebelum dan setelah perendaman. Hasil penelitian mendapatkan peningkatan kekasaran permukaan SIK pada kelompok perendaman susu UHT (0,12±0,02), susu kedelai (0,12±0,06), dan saliva buatan (0,06±0,03). Uji Kruskal Wallis menunjukkan tidak terdapat perbedaan kekasaran permukaan SIK yang bermakna pada ketiga kelompok. Simpulan penelitian ini ialah susu UHT dan susu kedelai tidak menyebabkan kekasaran permukaan SIK yang bermakna.Kata kunci: semen ionomer kaca; kekasaran permukaan; susu UHT; susu kedelai

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“…Almost all the substances contained in milk are needed by humans, including proteins: fats, carbohydrates, minerals, and vitamins [1]. Animal protein processed products have better nutritional value than protein products from plants (vegetables) [2]. Milk also contains antibodies called immunoglobulins, which are good for the immune system of a growing child [3].…”

Section: Introductionmentioning

confidence: 99%

Lighter as flame control and temperature control in milk pasteurization system

Febriansyah,

Kusumawati,

Harianto

2023

MATRIX

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Milk pasteurization involves heating milk at a specific temperature below its boiling point as a method to keep the resulting dairy product retaining the shape and taste characteristics of fresh milk. In several experiments, the use of fuzzy control systems has been tested to regulate the temperature in the milk pasteurization process and to time the ignition of the stove flame. However, this fuzzy approach still causes the system to give an unstable response and irregular stove flame. In order to study milk pasteurization, the Low Temperature Long Time (LTLT) method is used which is implemented automatically through a PID control system. This method serves to maintain nutritional quality by keeping the pasteurization temperature at a setpoint of 62°C. This control involves the use of servo actuators and electric lighters that are automatically regulated with the help of flame sensors. The flame sensor detects the presence of flame and ensures that the flame remains lit throughout the pasteurization process. At the end of the process, the flame sensor plays a role in breaking the flame by setting a certain threshold. This sensor operates within 10 CM of the flame source and will produce an analog output with a maximum value of 4000 when the flame is lit. When the flame is extinguished, the analog output of the sensor will reach a value of 4095. Testing of the milk pasteurization automation system is given a value for each PID resulting from the value of Kp = 31.8, Ki = 115.6, Kd = 4.4 and obtained a rise time value of 0.39 minutes, 0.61%, settling min of 60.88, and settling max of 62.38.

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Persepsi dan Minat Masyarakat Terhadap Konsumsi Susu

Cited by 7 publications

References 0 publications

Brand Equity Analysis of Formula Milk for Age 1-3 Years Old at Integrated Healthcare Center Mawar IX Bandung

Brand Equity Analysis of Formula Milk for Age 1-3 Years Old at Integrated Healthcare Center Mawar IX Bandung

Evaluasi Kekasaran Permukaan Semen Ionomer Kaca pada Perendaman Susu UHT dan Susu Kedelai

Lighter as flame control and temperature control in milk pasteurization system

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