Judul: Pengaruh Kompetensi Kewirausahaan Terhadap Kinerja Usaha Kuliner Di Banjarbaru Kalimantan Selatan.
Abstrak: Micro and small culinary businesses in Banjarbaru have the largest number of increases compared to other fields. The online marketing system from 2017 to 2019 has increased by 14%, culinary business actors are starting to switch to online because their products are quickly known by the Banjarbaru community. Food and beverage sellers who use offline and online marketing systems, their shops are more crowded with customers. Food and beverage business actors who only use an offline marketing system, the shop is empty of customers. Business actors who make products faster to be served to customers are more attractive to customers to visit the store. Based on this condition, it means that there are differences in the competence of business actors in managing the business. Therefore, the purpose of this study is to determine entrepreneurial competence, individual characteristics and psychological characteristics, external factors and performance, analyze the influence of entrepreneurial competence and factor external on the performance of culinary businesses in Banjarbaru and analyze the inf luence individual characteristics and psychological characteristics and factor external on the entrepreneurial competence. Respondents in this study were culinary entrepreneurs with a total of 210 people who were determined by the survey method. Survey was carried out on February 2021-May 2021. Data analysis in this study used the Structural Equation Model (SEM) with the help of AMOS software. The results showed that, first, the age of the most dominant respondents who were still productive was 18-39 years old. Culinary business owners have high technical skills, relationship skills and customer service skills. Respondents have different tenacity slogans. Respondents promote and sell in stores and online applications. Culinary business owners make their products quickly. The government provides assistance in the form of bazaar facilities. The acceptance received by culinary business owners is high. Second, individual characteristics and psychological characteristics have a positive and significant impact on entrepreneurial competence. Entrepreneurs who have high tenacity. Respondents have the motivation to help the family economy. External factors have no effect on entrepreneurial competence because respondents feel that the community does not help in improving the ability of respondents.Third, entrepreneurial competence and external factors have a positive and significant impact on business performance. The manifest variable of entrepreneurial competency that has the greatest reflection is technical ability. The ability of culinary business owners to be able to make their own products and know each process. Acceptance increases by increasing capabilities in product manufacture and product promotion, as well as the help of external factors.
Keyword: individual characteristics, micro and small business, motivation

Judul: The Impact of Social Media and E-Commerce Usage on the Business Sustainability of Culinary SMEs in Bogor City
Abstrak: Dampak pandemi Covid-19 masih dirasakan oleh beberapa sektor, salah satunya yaitu sektor UMKM. UMKM kuliner merupakan kontributor utama terhadap Produk Domestik Bruto (PDB) ekonomi kreatif di Indonesia. UMKM kuliner perlu beradaptasi dengan menggunakan media digital seperti media sosial dan e-commerce untuk tetap berdiri, bersaing, dan tumbuh secara berkelanjutan. Dengan demikian, perlu diperhatikannya keberlanjutan UMKM kuliner di Kota Bogor. Penelitian ini bertujuan untuk: (1) Mengidentifikasi karakteristik pelaku serta usaha dari UMKM kuliner di Kota Bogor yang sudah menggunakan media sosial dan e-commerce, dan (2) Menganalisis pengaruh penggunaan media sosial dan e-commerce terhadap keberlanjutan usaha pada UMKM kuliner di Kota Bogor. Penelitian ini menggunakan data primer yang diperoleh melalui kegiatan pengisian kuesioner pada 101 responden. Metode analisis yang digunakan adalah Partial Least Squares Structural Equation Model (PLS-SEM) dengan SMART PLS 3.0. Hasil penelitian menunjukkan bahwa ditemukannya bentuk karakteristik responden serta usaha UMKM kuliner, dan variabel penggunaan media sosial dan e-commerce berpengaruh positif dan signifikan terhadap keberlanjutan usaha UMKM kuliner di Kota Bogor. Bagi pelaku UMKM kuliner di Kota Bogor, diharapkan untuk meningkatkan penggunaan media sosial dan e-commerce karena memiliki pengaruh yang positif terhadap keberlanjutan usaha., The impact of Covid-19 pandemic is still being felt in several sectors, one of them is the micro, small, and medium enterprises (MSMEs). Culinary MSMEs are the major contributor to the Creative Economy's Gross Domestic Product (GDP) in Indonesia. Culinary MSMEs need to adapt by utilizing digital media such as social media and e-commerce to compete and achieve sustainable growth. Therefore, it is crucial to pay attention on the sustainability of culinary MSMEs in Bogor City. This study aims to: (1) Identify the characteristics of respondents and culinary MSMEs in Bogor City that have already use social media and e-commerce, and (2) Analyze the impact of social media and e-commerce usage on the business sustainability of culinary MSMEs in Bogor City. This study uses primary data obtained through a questionnaire with 101 respondents. The analysis method used is the Partial Least Squares Structural Equation Model (PLS-SEM) with SMART PLS 3.0 software. The research findings indicate that the characteristics of respondents and culinary MSMEs are identified and show that the variables of social media and e-commerce usage have a positive and significant impact on business sustainability of culinary MSMEs in Bogor City. Culinary MSMEs perpetrators in Bogor City are encouraged to increase their utilization of social media and e-commerce due to theirs positive impact on business sustainability.
Keyword: digitalization, entrepreneurship, off-farm agribusiness, PLS SEM

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