Judul: The Influence of Entrepreneurial Marketing on Supply Chain and Competitiveness Performance in Micro Culinary Enterprises in Bogor Regency
Abstrak: Kunci peningkatan daya saing UMKM kuliner terletak pada pelaku usaha yang memiliki jiwa kewirausahaan dan jiwa inovasi yang tinggi, yang mana hal ini merupakan cerminan penerapan entrepreneurial marketing. Pengukuran kinerja rantai pasok digunakan untuk mengoperasionalkan rantai pasok dengan baik, sehingga dapat efektif dan efisien. Penelitian ini bertujuan menganalisis pengaruh entrepreneurial marketing terhadap kinerja rantai pasok dan daya saing pada usaha mikro kuliner di Kabupaten Bogor dan penelitian ini berlangsung pada Juli hingga Agustus 2023 di Kabupaten Bogor. Pengambilan sampel penelitian ini dengan teknik purposive sampling sebanyak 125 usaha mikro kuliner dan melakukan metode analisis deksriptif dan SEM-PLS. Berdasarkan hasil analisis SEM-PLS, terdapat entrepreneurial marketing berpengaruh positif dan signifikan terhadap kinerja rantai pasok, entrepreneurial marketing berpengaruh positif dan signifikan terhadap daya saing, dan kinerja rantai pasok yang berpengaruh positif dan signifikan terhadap daya saing., The key to increasing the competitiveness of culinary MSMEs lies in business actors who have an entrepreneurial spirit and a high spirit of innovation, which is a reflection of the application of entrepreneurial marketing. Supply chain performance measurement is used to operate the supply chain properly, so that it can be effective and efficient. This study aimed to analyze the effect of entrepreneurial marketing on supply chain performance and competitiveness in micro-culinary businesses in Bogor Regency and this research took place from July to August 2023 in Bogor Regency. Sampling in this study with purposive sampling technique of 125 culinary micro business and carried out descriptive analysis and SEM-PLS methods. Based on SEM analysis, there was a significant and positive effect on supply chain performance, entrepreneurial marketing had a significant and positive effect on competitiveness, and supply chain performance has a significant and positive effect on competitiveness.
Keyword: competitiveness, culinary, entrepreneurial marketing

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