Judul: Fulfillment Labeling Regulations and The Effects of Label and Halal on Purchasing Decisions of SMEs Food Products in Kebumen
Abstrak: Label menjadi bentuk perlindungan pemerintah kepada masyarakat melalui penjaminan mutu dan keamanan. Label halal merupakan bentuk perlindungan khususnya bagi konsumen muslim. Penelitian ini bertujuan mengkaji tingkat pemenuhan regulasi pelabelan serta mengetahui kepedulian konsumen terhadap label produk IRTP di Kebumen. Metode yang digunakan yaitu metode survei. Sampel ditentukan menggunakan metode purposive sampling. Data label pangan dianalisis dengan teknik content analysis terhadap 4 kelompok unsur: teknis pencantuman label, tulisan label, keterangan minimum, dan keterangan yang dilarang dicantumkan. Data survei konsumen dianalisis secara statistik menggunakan SPSS. Konsumen dibagi menjadi 2 kelompok usia, 15–24 tahun (135 responden) dan 25–64 tahun (104 responden). Tingkat pemenuhan pelabelan ketiga jenis produk terbanyak di Kebumen, yaitu 58% pada produk jenis tepung dan hasil olahannya serta hasil olahan buah; dan 59% pada produk hasil olahan biji-bijian, kacang-kacangan, dan umbi. Pencantuman label halal masih jarang ditemui (18%). Hasil survei pada usia 15–24 tahun dan 25–64 tahun pada tingkat kebiasaan selalu membaca label produk IRTP masing-masing sebesar 30,37% dan 48,08%; label halal masing-masing 96,92% dan 94,23%; serta pengaruhnya terhadap keputusan pembelian cukup tinggi (> 90%). Pendapatan berkorelasi dengan kepedulian konsumen terhadap label produk IRTP serta tingkat kepentingan label halal. Semakin tinggi pendapatan, semakin sering konsumen membaca label.
Keyword: Halal information, label, purchasing decisions, regulations, SMEs, Halal information, label, purchasing decisions, regulations, SMEs

Judul: Kepedulian Konsumen Terhadap Label Halal Dalam Melakukan Pembelian Produk Pangan Secara Online Di Jabodetabek
Abstrak: Saat ini produk halal sedang menjadi trend konsumsi untuk berbagai kalangan, baik di Indonesia maupun di luar Indonesia. Produk pangan yang dijual secara online tersebut tidak semuanya pasti produk pangan halal. Permasalahan tersebut mengakibatkan adanya masyarakat muslim yang terjebak saat ingin membeli produk pangan tersebut. Adanya label halal dalam kemasan produk akan memudahkan konsumen untuk mengidentifikasi produk layak untuk dikonsumsi atau tidak terutama untuk konsumen Muslim. Penelitian ini bertujuan untuk mengetahui kepedulian konsumen terhadap label halal dalam melakukan pembelian produk pangan secara online di Jabodetabek. Metode yang digunakan yaitu metode survei. Jumlah populasi sebesar 18.928.217 jiwa dan jumlah sampel yang digunakan sebanyak 236 orang. Sampel ditentukan dengan metode convenience sampling. Data yang digunakan dalam penelitian ini dianalisis menggunakan analisis deskriptif untuk mengindentifikasi tingkat pengetahuan konsumen mengenai sertifikasi dan label halal. Metode analisis crosstab dan chi-square test digunakan untuk menganalisis variabel bebas yaitu pengetahuan produk halal, kesadaran halal, norma subjektif yang memengaruhi variabel terikat keputusan pembelian. Tingkat pengetahuan konsumen mengenai sertfikasi dan label halal sudah cukup baik. Hasil analisis mengunakan metode crosstab dan chi-square test menunjukkan bahwa pengetahuan produk halal, norma subjektif dan kesadaran halal yang didalamnya terdapat poin penting mengenai label halal berpengaruh positif secara signifikan terhadap keputusan pembelian konsumen., Currently, halal products are becoming a consumption trend for various groups, both in Indonesia and outside Indonesia. Not all of the food products sold online are definitely halal food products. These problems resulted in the existence of Muslim communities who were trapped when they wanted to buy these food products. The existence of halal labels in product packaging will make it easier for consumers to identify products that are suitable for consumption or not especially for Muslim consumers. This study aims to determine consumer awareness of halal labels in purchasing food products online in Jabodetabek. The method used is the survey method. The total population is 18,928,217 people and the number of samples used is 236 people. The sample was determined by the convenience sampling method. The data used in this study were analyzed using descriptive analysis to identify the level of consumer knowledge about halal certification and labeling. Crosstab and chi-square test analysis methods are used to analyze independent variables, namely knowledge of halal products, halal awareness, subjective norms that influence the dependent variable purchasing decisions. The level of consumer knowledge regarding halal certification and labeling is quite good. The results of the analysis using the crosstab and chi-square test methods show that knowledge of halal products, subjective norms and halal awareness in which there are important points regarding halal labels have a significant positive effect on consumer purchasing decisions.
Keyword: Crosstab, halal, halal labels, level of knowledge, purchasing decisions

Judul: Thermal Characteristics and Dynamics of Tropical Cyclone over Western North Pacific Ocean: A Case Study of Typhoon Songda (Chedeng) 2011
Abstrak: The frequent occasion of Tropical Cyclone (TC) over Western North Pacific (WNP) Ocean lies from 10˚N to 26˚N and 121˚E to 170˚E. Sources of TC development come from warm ocean temperature where latent heat is released during condensation processes and subsequently concentrated in the boundary layer. Relative humidity at 850-700 hPa is responsible to produce the most intense storm. Meanwhile, weak vertical wind shear between 850-200 hPa is one of the dynamical factors that lead to the development of TC. Pressure level of 850-200 hPa is chosen to minimize the thermodynamic effect in the lower troposphere. Typhoon Songda (Chedeng in the Philippines) or TSC lasted from May 18th to 30th, 2011 and strengthened into powerful Super Typhoon stage between May 24th and 27th. Long curving track and the exhibition of all sequences of TC life cycle, TSC is then considered as an ideal case of TC. The objective of the study with case of TSC is to investigate the role of thermal characteristics and dynamics on TC intensity. The research is carried out by using Advanced Research of Weather Research and Forecasting model (WRF ARW model) version 3.3. Two domains are employed in the model. The first domain situate from 02˚N to 40˚N and 118˚E to 149˚E and cover spatial resolution () of 33.1 km. The second domain situate from 09˚N to 27˚N and 119˚E to 132˚E with of 11 km. Timestep of the model () is 120 seconds. The model is supported by the following physical parameterization, i.e., Yonsei University Scheme (YSU) in the boundary layer, Kain-Fritsch scheme (KF) in the cumulus, and WRF Single-Moment 3-class scheme in the microphysics. Initial meteorological condition prior to the formation of the cyclone is generated using WRF ARW standard-release model. Sensitivity of the model output is obtained from a selected single-parameter change scenarios, namely, 10 % to 20 % decrease and increase of wind shear initial data at 850-200 hPa, and by 10 % to 20 % decrease of relative humidity initial data at 850-700 hPa. The result showed that the negative correlations between wind shear and intensity are found in wind shear scenarios. Wind shears of 10 ms-1 which lead to strengthening of the wind intensity in the early period of Typhoon development are found in wind shear scenarios. The effect of wind shear changes on wind intensity is statistically significant in the 20 % wind shear scenarios. During mature stage, weak wind intensity occurred when wind shear increase as given in the WRF standard-release and the 20 % decreasing scenario. Different situation is found in the 20 % increasing scenario where wind shear tend to weak and lead to strong wind intensity at this stage. Meanwhile, the reduction of moisture supply at 850-700 hPa resulting from 20 % decreasing relative humidity play a major role in the weakening of wind intensity and reduces mechanical energy of the cycle process as much as 300 J kg-1.
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