Judul: Eksplorasi Strategi Kewirausahaan di Wilayah dengan Keterbatasan Sumber Daya: Studi Kasus Usaha Pengolahan Kakao di Aceh
Abstrak: Indonesia is the fourth-largest cocoa-producing country after Ivory Coast, Ghana, and Ecuador. Nevertheless, most of Indonesia’s cocoa production is exported to various countries in the world. Aceh Province is one of the cocoa-producing regions in western Indonesia. The government of Aceh includes a development plant for the cocoa plantation sector as one of the priorities. However, the resource-constrained condition of Aceh plays a role in inhibiting the emergence of entrepreneurship in Aceh. Located in depleted and penurious environments, one of the cocoa farmers urged to create a cocoa processing venture which still continuously growing and impacts the society and economy in Aceh positively. Socolatte is the only cocoa bean-to-bar business which established and actively operates in Aceh. This venture was initiated in 2003. The research aimed to explore the experiences and strategies taken by the entrepreneur in developing industry which located in a remote area with limited access for resources. The research applied qualitative research methodology, which used case study as the method. The data was collected using literature review, in-depth interview and semi-structured interview method. The results of the interview and literature study was then transcribed, analyzed and interpreted. The data was used to assist the situational analysis of the business venture which using PEST and porter 5’s forces as the frameworks. The PEST analysis shows that the political aspect support for the development of the business. The policies which encourage the existence of cocoa manufacturing plant is one of the examples of the support shown by the government. Nevertheless, most of the aspects in the PEST analysis, namely the economic, social and technological, show the hostility of the environment towards the development of the business. Regarding the competitive advantages, Socolatte acquires advantages in the threat of new entrants and rivalry of existing competitor. However, bargaining power of buyers, bargaining power of suppliers and threat of substitute can be assumed as the obstacle for the sustainability of the venture. In terms of resources, the entrepreneur mentioned that the physical resources, human resources and intangible resources in form of social network and knowledge play significant role as the important factors in the creation process and management of the venture. This research also found out that the owner of Socolatte has accidentally applied the bricolage and improvisation strategy during the creation and business management process. The application by the entrepreneur can be a reference for prospective entrepreneurs from regions such as Aceh.
Keyword: cocoa, resource-constrained, entrepreneurial strategy

Judul: Exploring Development Strategies for CV. Socolatte in Aceh Using BMC and AHP
Abstrak: The high consumption of processed chocolate-based foods and beverages has attracted entrepreneurs from Aceh to produce and sell chocolate products with local brands. CV. Socolatte is a small industry producing local chocolate brands sing local raw materials from Aceh. Unfortunately, in its implementation, there are still many obstacles faced by the small industry to develop, such as it still cannot enter the domestic market. So this research means to describe the current condition of CV. Socolatte in Aceh and find the main problems and solutions in the production process of chocolate Socolatte by choosing applicative strategies for overcoming problems in particular blocks among nine BMC blocks. Based on Business Model Canvas 1, CV. Socolatte has a problem with the Customer Relationship block. However, based on the owner statement, they focused on solving problems in the production section at that time. Based on Analytical Hierarchy Process 1 (AHP 1), Raw material, Cost, and limited Machinery are still the main problems in producing a good quality chocolate product. Based on the expert choices, the solution given is Adopting To Supporting Technology (0.363) to improve the quality of Raw Materials (0.445) initially. Moreover, based on BMC 2, besides production, the problem was detected as development barriers at CV. Socolatte lies in the field of Marketing and Management coming from Channel, Key Resources, and Key Activities blocks. Consequently, suggested tactics based on expert choice using AHP 2 are Strengthening Internal Management, together with Enhancing Marketing Strategy focusing on improving Entrepreneurs Competencies. Due to all the decision-making in SMEs comes from a single decision-maker (the small company owner), so all the strategies should be applicative and suitable for the owner to apply for facing internal problems such as miscommunication and misunderstanding among internal stakeholders. As a result, CV. Socolatte from Aceh possibly can grow significantly and sustainably.
Keyword: AHP, BMC, CV. Socolatte, Development Strategy

Judul: Infeksi Virus Parainfluenza Pada Anjing
Abstrak: Virus parainfluenza anjing termasuk famili Paramyxoviridae, berbentuk pleomorf dengan ukuran bervariasi (bergaris tengah antara 100-500 nm), berpembungkus peka ether, berisi genom RNA dan secara serologis mempunyai kesamaan dengan virus SV-5 kera; dikenak sebagai salah satu kausa penting dari sindrom "kennel cough". Infeksinya dapat mengenai anjing semua umur yang belum pernah terinfeksi atau mendapatkan vaksinasi mengakibatkan gejala klinis ringan yang terbatas pada traktus respirasi atu infeksi yang secara klinis tidak memperlihatkan gejala nyata. Gejala klinis yang nampak setelah masa inkubasi (1-5 hari) terlewati berupa batuk yang tidak berat selama beberapa hari, berbagai tingkat tonsilitis dan pharyngitis dan kadang-kadang ditemukan kenaikan temperatur rektal antara 1-2 derajat C dari temperatur normal rat-rata. Anjing terinfeksi mengandung virus pada traktus respirasi bagian atas dan bawah serta limfonoduli sampai hari ke 9 setelah infeksi. Penyebaran virus antar anjing terjadi secara aerogen.
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