Judul: Analysis of Factors Affecting the Resilience of Halal Certified Food and Beverage MSMEs During the COVID-19 Pandemic in Banda Aceh City
Abstrak: Keberadaan COVID-19 memberikan implikasi pada sektor ekonomi secara global, termasuk di Indonesia. Penurunan kinerja ekonomi tidak hanya dirasakan perusahaan besar multi nasional, maupun nasional tetapi juga dirasakan oleh pelaku UMKM. Penelitian ini bertujuan mengkaji faktor-faktor ketahanan UMKM saat pandemi COVID-19, sehingga hasil penelitian ini dapat menjadi strategi bertahan bagi UMKM khususnya di masa pandemi. Data penelitian dikumpulkan melalui proses wawancara kepada 100 pelaku UMKM makanan dan minuman yang memiliki sertifikasi halal dan yang tidak memiliki sertifikasi halal di Kota Banda Aceh. Setelah itu, UMKM akan dikelompok menjadi UMKM yang memiliki ketahanan dan tidak memiliki ketahanan untuk dianalisis lebih lanjut. Metode analisis yang digunakan pada penelitian ini adalah analisis deskriptif dan analisis regresi logistik. Berdasarkan hasil penelitian, faktor-faktor yang memengaruhi ketahanan UMKM saat pandemi COVID-19 secara positif dan signifikan adalah karakteristik wirausaha dan dukungan pemerintah., The existence of the COVID-19 pandemic has implications for the global economic sector, including in Indonesia. The decline in economic performance is not only felt by large multi-national and national companies, but also by MSME players. This research aims to examine the factors of resilience of MSMEs during the COVID-19 pandemic, so that the results of this research can be a survival strategy for MSMEs, especially during the pandemic. The research data was collected through an interview process with 100 food and beverage MSME actors who have halal certification and who do not have halal certification in Banda Aceh City. After that, MSMEs will be grouped into MSMEs that have resilience and do not have resilience for further analysis. The analysis method used in this research is descriptive analysis and logistic regression analysis. Based on the research results, the factors that positively and significantly affect the resilience of MSMEs during the COVID-19 pandemic are the characteristics of entrepreneurship and government support.
Keyword: Coronavirus Disease 2019 (COVID-19), Halal Certification, MSMEs  Resilience

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: Pembuatan Film Tipis Cu2ZnSnS4 sebagai Lapisan Penyerap Cahaya pada Sel Surya Menggunakan Metode Elektrodeposisi
Abstrak: Thin film of Cu2ZnSnS4 (CZTS) is an alternative semiconductor used as light absorber layer on solar cell. CZTS can replace silicon that commonly used as commercial semiconductor. The advantage of using CZTS as absorber layer is due to the abundance of its chemical composer on earth, and its high value of absorption coefficient. The absorber layer was made by using electrodeposition method on ITO glass substrates. The films were deposited at room temperature using potentiostatic mode with a potential of –1.05 V for 30, 45, and 60 minutes. After that, the films were annealed at two different temperatures, 180 ºC and 500 °C, for 45 minutes in N2/H2S atmosphere. Based on X-ray diffraction analysis, the polycrystalline thin film obtained fall into kesterite crystal phase. This type of crystal was obtained when the CZTS was annealed at 500 °C in H2S/N2 atmosphere. The value of optical band gap energy for the CZTS thin film was 2.2 eV with the film thickness about 1.228–6.366 μm. The sample of CZTS with electrodeposition time of 45 minutes and annealing temperature of 500 °C showed the best result and in conformity with absorber layers criteria for solar cells.
Keyword: semiconductor, ITO glass, CZTS thin film, electrodeposition