Judul: Consumer’s Preference on Chicken Meat in Bengkulu Selatan Regency
Abstrak: Selera dan preferensi masyarakat Bengkulu Selatan terhadap daging unggas akan meningkat bersamaan dengan peningkatan jumlah penduduk dan pendapatan, peningkatan sektor ekonomi, dan perkembangan ilmu pengetahuan dan teknologi. Penelitian ini bertujuan mengetahui pendapat dan preferensi konsumen dalam memilih daging ayam di Kabupaten Bengkulu Selatan. Data diperoleh dari 190 responden berdomisili di Kabupaten Bengkulu Selatan yang pernah membeli daging ayam. dst .., The tastes and preferences of people in South Bengkulu towards poultry meat will increase along with incrase of population and income, increase in economic sector, and development of science and technology. This study aimed to describe the opinions and preferences of consumers in choosing chicken meat in the South Bengkulu Regency. The data were obtained from 190 respondents in Bengkulu Selatan Regency and had bought chicken meat. The data was analysed descriptively by showing tables and figures and analyzed using the Chi-square test (X2) to determine the relationship between the characteristics of respondents and buying behaviour and consumer opinion of chicken meat. The results of the study reported a significant relationship (p < 0.05) between age, gender, occupation, and educational background and frequency of purchase, place of purchase, purpose of purchase, and consumer opinion of chicken meat in Bengkulu Selatan. The criteria for halal-cut chicken was the respondent's first preference in choosing chicken meat, followed by fresh chicken, clean chicken, low-priced chicken, and cold chicken.
Keyword: chicken meat, consumer’s opinion, consumer’s preference

Judul: Consumer's Preference on Purchasing Chicken Meat in the Buayan Subdistrict, Kebumen District Wet Market
Abstrak: Daging ayam merupakan salah satu sumber pangan hewani yang memiliki kandungan gizi tinggi dan banyak digemari masyarakat dibandingkan dengan daging ruminansia atau unggas lainnya. Dalam upaya meningkatkan konsumsi daging ayam maka diperlukan adanya data mengenai preferensi konsumen. Penelitian ini dilaksanakan di dua pasar tradisional di Kecamatan Buayan, Kabupaten Kebumen, Provinsi Jawa Tengah, yaitu: Pasar Karangbolong dan Pasar Rangkah. Penelitian dilakukan dengan wawancara langsung kepada konsumen daging ayam di pasar tradisional menggunakan kuesioner yang telah disusun secara terstruktur. Data dianalisis secara deskriptif dan dianalisis hubungan antara karakteristik dan preferensi atribut daging ayam, preferensi jenis daging, dan pendapat konsumen terhadap daging ayam dingin. Hasil penelitian menunjukkan bahwa atribut yang lebih diutamakan konsumen saat membeli daging ayam secara berurutan ialah halal, kualitas/mutu, harga, dan besar daging. Jenis daging ayam yang lebih disukai konsumen ialah daging ayam segar atau daging ayam baru dipotong, sedangkan daging dingin/beku menjadi daging yang kurang disukai konsumen dan sebagian besar konsumen memiliki pendapat yang buruk terhadap daging tersebut. Hasil penelitian menunjukkan adanya hubungan yang nyata antara tingkat pendidikan dengan preferensi atribut daging ayam., When compared to ruminant or other poultry meat, chicken meat is one of the more nutritious foods that many people prefer. To increase chicken meat consumption, data on consumer preferences for chicken meat is required. This research was carried out in two wet markets in Buayan Subdistrict, Kebumen District, Central Java Province namely Pasar Karangbolong and Pasar Rangkah. Structured questionnaires and in-person interviews with chicken meat consumers in traditional wet markets were used to make the assessment. The data were descriptively analyzed, and the relationship between respondent characteristics and preference for chicken meat attributes, preference for chicken meat type, and consumer opinion on chilled chicken meat was investigated. According to the study, consumers prioritized halal, quality, price, and meat size when purchasing chicken meat. Consumers preferred fresh chicken meat, freshly slaughtered chicken meat, or hot carcass. Meanwhile, chilled/frozen meat was less preferred by consumers, and most consumers had negative attitudes toward chilled/frozen chicken meat. The study also revealed a significant relationship between education level and preference for chicken meat criteria.
Keyword: chicken meat, consumer, criteria, preference, wet market

Judul: Elektrodeposisi Film Tipis Semikonduktor Cu2ZnSnS4 (CZTS) pada Substrat Kaca ITO
Abstrak: Semiconductor Cu2ZnSnS4 (CZTS) thin film that can be used as absorber layers on solar cell module was made via electrodeposition method. CZTS thin film was electrodeposited on the surface of a silicate glass coated with a thin layer of indium tin oxide (ITO). Deposition process was done using potentiostatic mode at room temperature with a potential of 1.05 V for 30, 45, and 60 minutes, followed with annealing the film at 2 different temperatures, 500 ºC using furnace and 180 ºC using hot plate, both treatments for 45 minutes in N2/H2S atmosphere. The X-ray difractograms were analyzed using Match 2 program and showed that the CZTS thin films had kesterit crystalline structure, with a low percentage of CZTS phase. The thin film also contained secondary phases such as Cu2S, ZnS, and SnS. The obtained CZTS thin films had a thickness between 1.039 and 1.676 μm. Absorption study showed that the band gap energy of CZTS thin films which was annealed using furnace ranged from 1.50 to 1.52 eV, whereas that annealed using the hot plate was not observed. The band gap energy value showed that CZTS thin films can be used as sunlight absorber layers on solar cell. The formation of CZTS crystal film on this investigation was effectively performed using furnace annealing process at a temperature of 500 ºC with deposition time of 45 minutes.
Keyword: Thin film, Electrodeposition, Cu2ZnSnS4