Judul: Implementation of Halal Process Production on  Micro, Small, and Medium Enterprises of Animal Food Industries at Pekalongan  City
Abstrak: Kehalalan produk pangan ditentukan mulai dari bagaimana cara memperoleh bahan baku, proses pengolahan, proses pengemasan, hingga distribusi ke konsumen. Dibutuhkan sertifikasi halal untuk menjamin kehalalan suatu produk. Di Kota Pekalongan masih ada usaha mikro, kecil, dan menengah yang belum memiliki sertifikasi halal. Penelitian ini bertujuan untuk menganalisis implementasi sertifikasi halal, mengidentifikasi faktor penghambat sertifikasi halal, dan strategi peningkatan sertifikasi UMKM di Kota Pekalongan. Survey dan wawancara dilakukan terhadap 28 UMKM di Kota Pekalongan pada bulan Maret 2021 hingga Juni 2021, data diolah menggunakan analisis deskriptif dan diagram fishbone (tukang ikan). Hasil penelitian menunjukkan bahwa implementasi sertifikasi halal pada sebagian besar UMKM di Kota Pekalongan belum diterapkan dengan baik, pelaku usaha masih banyak menemui permasalahan dalam proses pembuatan sertifikasi halal, diperlukan penyebaran informasi yang merata kepada pelaku usaha serta adanya pendampingan dari pemerintah atau dinas terkait dalam proses pengajuan sertifikasi halal., Determination of halal production begins with the purchase of raw materials, processing, packaging, until distribution to consumers. Legalization of the halal process was proven by having a halal certificate. In Pekalongan city, there are few Micro, Small and Medium Enterprises that dont have halal certificates.The purpose of this research was to analyze implementation of halal process production, identify factors inhibiting the applying halal certification and strategies to increase the halal certification process of MSMEs at Pekalongan City. Surveys and interviews were conducted with 28 MSMEs in Pekalongan City from March 2021 until June 2021, the data was processed using descriptive analysis and fishbone diagrams. The results of the research indicate that the implementation of halal certification in most MSMEs in Pekalongan City has not been implemented properly, business actors still encounter many problems in making halal certification, necessary to spread same information to business actors and provide assistance in the process of applying for halal certification.
Keyword: halal certification, halal product, MSMEs

Judul: Analysis of the Readiness of MSMEs in the Culinary Sector in the City of Samarinda for the Obligation of Halal Certification
Abstrak: Aturan kewajiban sertifikasi halal pada semua produk yang beredar di wilayah Indonesia telah berlaku sejak tahun 2019. Akan tetapi, jumlah UMKM bidang kuliner di Kalimantan Timur yang telah memiliki sertifikat halal atas produknya hanya kurang dari 10%. Dengan mengetahui kenyataan tersebut, penulis melakukan penelitian yang bertujuan mengetahui tingkat kesiapan UMKM terhadap aturan kewajiban tersebut yang tercantum pada UU Jaminan Produk Halal. Penelitian difokuskan pada UMKM bidang kuliner yang berdomisili di kota Samarinda dengan melibatkan 80 responden. Metode yang digunakan pada penelitian adalah analisis deskriptif dan skala Likert. Berdasarkan hasil penelitian, tingkat pengetahuan UMKM bidang kuliner yang ada di kota Samarinda mengenai halal sangat tinggi. Selain itu, didapatkan juga hasil bahwa pelaku bersedia melakukan kewajiban sertifikasi halal namun kurang inisiatif untuk mencari tahu mengenai sertifikasi halal. Adapun tingkat kesiapan praktik halal yang menggambarkan tingkat penerapan kriteria sistem jaminan halal pada UMKM berada pada kategori siap., The mandatory rules for halal certification for all products circulating in the territory of Indonesia have been in effect since 2019. However, the number of MSMEs in the culinary sector in East Kalimantan that have halal certificates for their products is only less than 10% . By knowing this fact, the authors conducted a study that aims to determine the level of readiness of MSMEs to the obligations stipulated in the UU Jaminan Produk Halal. The study focused on culinary MSMEs that domiciled in the city of Samarinda, involving 80 respondents. The method used in this research is descriptive analysis and a Likert scale. Based on the results of the research, the level of knowledge of culinary MSMEs in the city of Samarinda regarding halal is very high. In addition, results were also obtained that the perpetrators were willing to carry out halal certification obligations but lacked the initiative to find out about halal certification. The level of halal practice readiness which describes the level of application of the halal assurance system criteria for MSMEs is in the ready category.
Keyword: halal product guarantee, halal certification, readiness level, MSMEs

Judul: Metrik Einstein (Anti-) Self-Dual Berdimensi Empat dengan Metode Cartan
Abstrak: Gravitational field equation can be formulated in differential forms (differential geometry), which describes gravity as a manifestation of the curvature of space-time. Curvature of space-time is characterized by a metric that satisfies the gravitational field equation. With differential forms it can be formulated the (anti-) self-dual Einstein equation, which is a modification of the Cartan structure in (anti-) self-dual basis. Calculation of (anti-) self-dual metric with (anti-) self-dual Einstein equation is simpler than the calculation using Christoffel symbols.
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