This study aimed to determine the cost of management, day old chick cost, production, selling price to profit level, R / C ratio and Return on Investmen (ROI) ayam kampung super in Jember. The research method used was survey with 18 respondents in Jember. The data result were analyzed using multiple linear regression analysis and the following equations were Y = -1.90 – 0.35X1 – 1.22X2 + 0.23X3 + 2.26X4 + 0.11X5. This equation means every level of profit level by X1 (management cost) equal to -0.35, X2 (feed cost) equal to -1.22, X3 (seed cost) equal to 0.23, X4 (chicken production) equal to 2.26, X5 (chicken selling price) of 0.11. R / C ratio was 1.18, and ROI was 16%. The result of research showed that the most dominant factor influences to the profit level were  feed cost, management cost and production. Profitability of this research 98% have been considered while factors outside this study 2%.

The Research Was Aimed To Know Factors That Influence And Dominant To Egg Layer Duck Bussiness Of Semi-Intensive Poultry Farm In Jember. The Method Used Is Survey Method With 30 Respondents Semi-Intensive Duck Breeders. The Result Of Data Processing Using Multiple Linier Regression Can Be Acquired Aquation: From The Equation Means That For Every Unit Of Egg Production Will Be Affected By X1 (Age Of Ducks) Of -15,376, X2 (Feed) Of 0,001, X3 (Medication) Of 0,061, X4 (Employee) Of -0,013, X5 (Fuel) Of -0,022, X6 (Density Of Cage) Of -192,147, And X7 (Long Of Free-Range) Of -410,626. Can Be Concluded Employee Factor Have A Major Influence On The Production Of Duck Eggs. Result Of Calculation Of The Coefficient Of Determination Is 76,5% And The Remaining 23,5% Is Explained By Other Variables Not Included In This Research. Keywords : Ducks, Semi-Intensive, Production Factors, Multiple Linier Regression Analysis

<span>Tujuan kegiatan pengabdian adalah memberdayakan kelompok peternak kambing Peranakan Etawa (PE) desa Wonoasri Kecamatan Tempurejo Kabupaten Jember dengan edukasi pengolahan susu kambing menjadi yoghurt. Prospek pemasaran yoghurt susu kambing mempunyai peluang pasar di masyarakat dengan meningkatkan harga jual susu kambing dan menjadi solusi pemanfaat susu kambing yang tidak terjual. Metode yang digunakan adalah pelatihan pembuatan yoghurt dan pelatihan manajemen usaha yoghurt. Kegiatan pengabdian dilakukan pada bulan Juni sampai November 2019. Hasil yang diperoleh kelompok peternak dapat membuat produk olahan yoghurt dan menerapkan manajemen usaha yoghurt. Kesimpulan dari kegiatan ini adalah seluruh anggota kelompok ternak dapat  membuat yoghurt sesuai prosedur dan dapat menerapkan manajemen usaha yoghurt sebagai bisnis yang berkelanjutan. Hasil pembuatan yoghurt yang disukai adalah yoghurt yang dibuat dengan konsentrasi 1% dengan varian rasa <em>strawberry</em>. Kegiatan pembuatan yoghurt dapat meningkatkan pendapatan dan kesejahteraan peternak.</span>

Kompetisi menjadi keniscayaan dalam setiap persoalan bisnis. Hal ini dapat dilihat dengan munculnya pelaku bisnis baru. Begitupun juga yang dihadapi oleh pengusaha bagiak yang ada di Banyuwangi, tidak luput juga Toko Kue Bagiak Pelangi Sari Banyuwangi. Tujuan penelitian ini adalah untuk mengetahui pengaruh langsung dan tidak langsung personal selling, kualitas produk terhadap keputusan pembelian melalui kepuasan konsumen. Populasi penelitian adalah konsumen yang membeli kue bagiak pelangi sari Banyuwangi. Jumlah sampel 85 responden dengan accidental sampling. Data diperoleh dengan kuesioner. Analisis data dengan deskriptif persentatif yaitu persentasi dan path analysis. Hasil penelitian ini menunjukkan bahwa variabel personal selling (X1), kualitas produk (X2) berpengaruh langsung terhadap keputusan pembelian. Variabel personal selling (X1), kualitas produk (X2) tidak berpengaruh langsung terhadap keputusan pembelian. Hasil dari uji path analysis menunjukkan bahwa personal selling (X1) berpengaruh terhadap keputusan pembelian (Y) melalui kepuasan konsumen (Z) dan kualitas produk (X2) berpengaruh langsung terhadap keputusan pembelian (Y) melalui kepuasan konsumen (Z), sehingga dapat dikatakan bahwa kepuasan konsumen (Z) memediasi pengaruh personal selling (X1) dan kualitas produk (X2) terhadap keputusan pembelian (Y).

This study was about the effect of kefir grain concentration level and the different length of storage, as well as the interaction between kefir grain concentration level and the different length of storage on the fat content, pH and the viscosity of goat milk kefir (GMK). The ingredients used were goat milk from Pegumas farmers group and kefir grains from Perwira kefir. Data was analyzed by using the analysis of variance of 2x4 factorial and continued by Duncan’s new multiple range test. The results showed that kefir grain concentration gave a significant effect (P<0.01) on the fat content, pH and the viscosity of GMK. The different length of storage gave a significant effect (P<0.01) on the fat content, pH and the viscosity of GMK. The interaction had no significant effect (P>0.05) on the fat content and there was an interaction effect (P<0.01) on the pH and viscosity of the GMK. The conclusion of this study was the increase of the concentration level of kefir grain up to 3% resulting on the lowest fat content and pH, and the highest viscosity; and that the length of storage up to 21 days decreases the fat content and pH, but increases the viscosity.