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This research is motivated by the dynamics of the layer chicken egg supply in Tabanan Regency. The purpose of this study is to analyze the factors that have the effect on the supply of layer chicken eggs, particularly the policy of banning the use of Antibiotic Growth Promoters (AGP), the number of layer chicken breeders, and the selling price of layer chicken eggs. The research method used is quantitative analysis with a multiple linear regression approach, using primary data obtained through questionnaires distributed to 101 layer chicken farmers in Tabanan Regency and analyzed with the assistance of EViews 12 software. The results show that the policy variable of banning the use of AGP has a negative and significant effect on the supply of layer chicken eggs. In contrast, the number of layer chicken breeders and the selling price of layer chicken eggs have a positive and significant effect on the supply. The coefficient of determination (R²) value of 0,316 indicates that the three independent variables are able to explain 31,6% of the variation in the supply of layer chicken eggs, while the remaining variation is affected by other factors outside the research model.

The development of fettuccine pasta products with the addition of tilapia and binahong leaves aims to find the composition of the ingredients of fettuccine pasta that is preferred and well accepted by the panelists. The methods used are experimental method and hedonic test. The experiment of making fettuccine pasta with the addition of tilapia and binahong leaves used a formulation with 3 treatments, namely F1 for the addition of 15 g of tilapia and 35 g of binahong leaves, F2 for the addition of 10 g of tilapia and 40 g of binahong leaves, and F3 for the addition of 5 g of tilapia and 45 g of binahong leaves. The hedonic test involved 25 semi-trained panelists. The results showed that fettuccine pasta with the addition of 15 g of tilapia and 35 g of binahong leaves was the most preferred product and was well accepted by the semi-trained panelists. The composition of the ingredients of the substituted fettuccine pasta with tilapia and binahong leaves that had the best acceptance included 200 g of semolina flour, 15 g of tilapia, 35 g of binahong leaves, 180 g of chicken eggs, 1 tsp of salt, and 1 tsp of olive oil.

The development of fettuccine pasta products with the addition of tilapia and binahong leaves aims to find the composition of the ingredients of fettuccine pasta that is preferred and well accepted by the panelists. The methods used are experimental method and hedonic test. The experiment of making fettuccine pasta with the addition of tilapia and binahong leaves used a formulation with 3 treatments, namely F1 for the addition of 15 g of tilapia and 35 g of binahong leaves, F2 for the addition of 10 g of tilapia and 40 g of binahong leaves, and F3 for the addition of 5 g of tilapia and 45 g of binahong leaves. The hedonic test involved 25 semi-trained panelists. The results showed that fettuccine pasta with the addition of 15 g of tilapia and 35 g of binahong leaves was the most preferred product and was well accepted by the semi-trained panelists. The composition of the ingredients of the substituted fettuccine pasta with tilapia and binahong leaves that had the best acceptance included 200 g of semolina flour, 15 g of tilapia, 35 g of binahong leaves, 180 g of chicken eggs, 1 tsp of salt, and 1 tsp of olive oil.

This study aims to classify chicken eggs based on their physical size using the concept of computer vision and image segmentation techniques. Compared to the standard methods that have been used so far, this alternative technology is expected to help standardize measurements, cost efficiency, and work effectiveness. In this study, the classification of chicken eggs was carried out using image segmentation and regression analysis. Thus, it is expected that the classification of chicken eggs will have increasingly accurate values. After the image is taken using a webcam, the image segmentation process is used to divide the image into homogeneous areas based on the RGB (true color) color intensity similarity standard. Regression analysis is used to study and measure the relationship between the number of pixels and the weight of the object. The number of pixels indicating the area of ​​the object is the result of image segmentation, which will be entered into the regression equation to calculate the weight (grams). The results showed that the color characteristics of chicken eggs have a normalization of R at least 0.41 and a normalization of G at least 0.3. In addition, the classification test has an accuracy of 100% (36/36) and a weight estimation accuracy of 42 percent (15/36).

Determining relatively high prices will cause consumers to move to other producers, or look for new products that have better product quality. This shows that determining price sensitivity must be appropriate. The aim of the research is to determine the price sensitivity of staple foods ahead of Eid al-Fitr in 2023 at Pasar Baruga, Kendari city. Determination of the research area was carried out purposively based on the consideration that Baruga Market is one of the central distributors of staple foods. The sampling technique uses the Slovin formula. The number of respondents who were staple food traders was 44 people. Data analysis uses qualitative descriptive. The results of the research show that: The price sensitivity of staple foods ahead of Eid al-Fitr in 2023 at Baruga Market, Kendari City, means that on average there has been an increase in both the number of goods offered and the price level. For head rice the average selling price difference is Rp. 5,125, for broiler meat the average selling price difference is Rp. 8,750, purebred chicken eggs with an average selling price difference of Rp. the average difference in selling price is IDR 2,786, Sedaap cooking oil with an average difference in selling price is IDR 2,429, Shallots with an average difference in selling price is IDR 15,286 and the average difference in the number of goods sold is 10 Kg .

Nowadays, more and more e-commerce platforms are emerging, creating a highly competitive environment for both individuals and groups. User experience and interface are key factors in attracting users' attention and fulfilling various needs to survive in a crowded market. In this context, the author proposes the prototyping of a chicken egg sales application named EiTech Supply in Cilacap Regency. This application is designed to overcome the problems that chicken egg farmers often face, such as competition between regions and the entry of new farmers with very low prices to attract customers. With the EiTech Supply application, it is expected to reduce these problems and increase the competitiveness of chicken egg farmers both inside and outside the region.    

This research aims to analyze the factors that influence the decision to purchase purebred chicken eggs at Pasar Anyar, Bogor City, with a focus on age, distance, income, price of purebred chicken eggs, education and employment. The method used is a survey using a questionnaire as a tool for collecting primary data. The research sample consisted of 80 consumers who bought purebred chicken eggs at Pasar Anyar, Bogor City. The results of multiple linear regression analysis show that only distance, income and price significantly influence consumer behavior in purchasing purebred chicken eggs, where for every 1 unit increase in distance, the purchase of purebred chicken eggs decreases on average by 0.289%, for every increase in income. by 1 unit, the purchase of purebred chicken eggs increases by an average of 0.902%, and for every 1 unit price increase, the purchase of purebred chicken eggs decreases by an average of 13.710%. Other factors such as age, education, and employment did not have a significant impact. This emphasizes the important role of distance, income, price in shaping consumer decisions. This study provides insight for the purebred chicken egg industry to design more effective marketing strategies, by segmenting the market based on distance, income and price.  

Naturally, a mother hen incubates her eggs until they hatch completely. However, the success rate of natural hatching is low, and hatching can be completed with a maximum of 10 eggs. Chicken farming, more specifically the chicken egg hatching system, breeders usually use an incubator for the process of hatching chicken eggs. In the incubator, there is a lamp that has been provided which is used for the process of warming the eggs so that the eggs can hatch properly and of good quality with incandescent lamps. In general, the process of hatching eggs often encounters problems or obstacles. The obstacle that is often experienced when hatching chicken eggs is that the incubator only uses incandescent lights. Therefore, to avoid this problem, a microcontroller was designed to overcome this problem. This tool is a combination of a microcontroller with an Arduino-based temperature and humidity sensor. With this tool, after the eggs hatch, when the lights are off, the sensor can read the output in the form of the incubator temperature, which is detected by the Arduino serial display. Design methods and experimental methods were used in this research. Tool testing is divided into three types, namely temperature testing, humidity testing and egg load testing. The result of this research is an automatic egg incubator machine that uses Arduino. Several electronic components used in the incubator are Arduino,

This research produces cake using arabica and robusta coffee. Hopefully, this processed cake will be accepted by coffee enthusiasts and the coffee shop industry so that coffee is not only known as a drink but can be processed into a sweet dessert. The aims of this study were 1) to determine the public's acceptance of cakes using arabica and robusta coffee; 2) to find out the ingredients formula in cake making that uses the best Arabica coffee and robusta coffee. The methods used in this study include experimental methods and hedonic tests. Data analysis used is descriptive analysis. The results showed that the products of arabica coffee cake and robusta coffee cake that were most liked and well received were products with a formula of 20% coffee addition. The formula for the best cake using arabica coffee and robusta coffee consists of 48 g of flour, 12 g of ground coffee, 13 g of powdered milk, 60 g of granulated sugar, 50 g of margarine, 30 g of butter, ¼ tsp of baking powder, and 2 chicken eggs. It can be concluded, the selected product can be an alternative to be processed into sweet desserts.

Mayones merupakan produk olahan telur yang memiliki kandungan lemak tinggi. Reduce fat mayonnaise merupakan salah satu jenis mayones yang memiliki kadar lemak rendah dibandingkan full fat mayonnaise. Penelitian dilakukan dengan menggunakan Rancangan Acak Lengkap (RAL) faktorial yang terdiri dari dua faktor. Faktor pertama jenis zat penstabil dengan berbagai konsentrasi CMC 2,06%, Maltodekstrin 82,43%, Xanthan gum 3,09%.  Faktor kedua jenis kuning telur dengan konsentrasi setiap bahan 20,60% yaitu kuning telur ayam kampung, kuning telur ayam petelur, kuning telur ayam omega 3. Hasil penelitian ini menunjukkan bahwa perlakuan kombinasi yang mempunyai kadar lemak lebih rendah yaitu zat penstabil maltodekstrin 82,43% dengan kuning telur ayam omega 3 dengan konsentrasi 20,60% kombinasi perlakuan tersebut mengandung kadar air 28,651%, kadar lemak 45,650%, pH 4,5, viskositas 3,30 Pa.s, kadar gula total 0,897%, kadar protein 0,160%. Pada pengujian organoleptik yaitu warna putih kekuningan (3,3), tekstur lembut (3,97), tekstur creamy (3,46), kesukaan keseluruhan (paling disukai) (2,6), flavor (mayonnaise) (3,21). Pada penelitian ini kadar lemak masih cukup tinggi sehingga belum mencapai tujuan dari pembuatan reduce fat mayonnaise Kata kunci : Mayones, reduce fat mayonnaise, kuning telur ayam, zat penstabil  ABSTRACTMayonnaise is an processed egg product that has a high fat content. Reduce fat mayonnaise is one type of mayonnaise that has lower fat content compared to full fat mayonnaise. The study was conducted using a factorial Completely Randomized Design (CRD) consisting of two factors. The first factor was the type of stabilizer with 2.06% of  CMC, 82.43% of maltodextrin and 3.09% of xanthan gum. The second factor was the type of egg yolk with 20.60% concentration of each ingredient, free range chicken egg yolk, broiler chicken egg yolk, omega 3 chicken egg yolk. The results of this study indicate that the combination treatment which has lower fat content was 82.43% of maltodextrin with omega 3 chicken egg yolk of 20.60%. The treatment combination contains 28.651% of water content, 45.650% of  fat content, pH 4.5, viscosity 3.30 Pa.s, total sugar content of 0.897%, protein content of 0.160%. In organoleptic testing, they are color (yellowish white) (3.3), soft texture (3.97), creamy texture (3,46), overall preference (most preferred) (2.6), flavor mayonnaise (3.21). The result of study the fat content was still high so that it has not reached the goal of reduced fat mayonnaise. Keywords: Mayonnaise, reduce fat mayonnaise, chicken egg yolk, stabilizing agent