Judul: The Level of Knowledge of Micro and Small Enterprise on Halal Self Declare in North District
Abstrak: Berdasarkan PP no 39 Tahun 2021 salah satu cara melakukan sertifikasi halal untuk Usaha Mikro Kecil (UMK) adalah dengan halal self declare. Penelitian ini bertujuan untuk mengetahui tingkat pengetahuan dan faktor yang mempengaruhi pengetahuan pelaku usaha mikro kecil di Kecamatan Bogor Utara terhadap halal self declare. Data diperoleh dari hasil menyebarkan kuesioner, observasi dan wawancara, dan data tersebut dianalisis menggunakan analisis deskriptif dan analisis regresi logistik. Hasil penelitian ini menunjukkan bahwa tingkat pengetahuan pelaku usaha mikro dan kecil di Kecamatan Bogor Utara masih sangat rendah. Hasil analisis regresi logistik menunjukkan bahwa variabel pengetahuan halal, networking, sosialisasi, pendidikan terakhir, dan skala usaha berpengaruh signifikan terhadap tingkat pengetahuan pelaku usaha mikro dan kecil terhadap Halal Self Declare di Kecamatan Bogor Utara., Based on PP No. 39 of 2021, one way to carry out halal certification for Micro and Small Enterprises (UMK) is to halal self declare. This study aims to determine the level of knowledge and factors that influenced micro small business owners in North Bogor District against halal self declare. The data were taken from questionnaires, observations and interviews, and were analyzed using descriptive analysis and logistic regression analysis. The results of this study indicate that the level of knowledge of micro and small business actors in North Bogor District is still very low. The results of logistic regression analysis show that the variables of knowledge, networking, socialization, education, and business scale have a significant effect on the level of knowledge of micro and small enterprise on halal self declare in North Bogor District.
Keyword: Regresi logistik, self declare, sertifikasi halal, UMK

Judul: Faktor-Faktor yang Memengaruhi Pengajuan Sertifikat Halal Self Declare Pelaku Usaha Mikro Kecil Produk Minuman di Kabupaten Bogor
Abstrak: Seluruh pelaku usaha mikro kecil termasuk usaha produk minuman wajib melakukan sertifikasi halal melalui program halal self declare sesuai Undang Undang Nomor 11 Tahun 2020 tentang Cipta Kerja yang bertujuan untuk melindungi konsumen. Namun, pada realisasinya sertifikasi halal self declare melalui program Sehati belum banyak diketahui pelaku UMK dan belum mampu memenuhi target yang ditetapkan yaitu 119.933 kuota dari 349.834 target kuota pada tahun 2022. Penelitian ini bertujuan untuk mengetahui karakteristik dan faktor yang memengaruhi pengajuan sertifikasi halal self declare pelaku usaha mikro kecil produk minuman di Kabupaten Bogor berdasarkan Institutional Theory of Halal Certificate Implementation. Penelitian ini dianalisis secara deskriptif dan inferensia menggunakan metode regresi logistik. Hasil dari penelitian menunjukkan bahwa variabel coercive pressure, normative pressure, dan omzet berpengaruh positif dan signifikan terhadap pengajuan sertifikasi halal self declare pelaku usaha mikro kecil produk minuman di Kabupaten Bogor., All micro and small business actors, including beverage product businesses, are required to carry out halal certification through the halal self-declare program according to Law Number 11 of 2020 concerning Job Creation which aims to protect consumers. However, in reality self-declare halal certification through the Sehati program is not widely known by MSEs and has not been able to meet the target set, namely 119,933 quotas out of 349,834 target quotas in 2022. This study aims to determine the characteristics and factors that influence the application of halal self-declare certification for perpetrators micro and small beverage product businesses in Bogor Regency based on the Institutional Theory of Halal Certificate Implementation. This study was analyzed descriptively and inferentially using the logistic regression method. The results of the study show that the variables coercive pressure, normative pressure, and turnover have a positive and significant effect on the submission of self-declare halal certification for micro-small business actors in beverage products in Bogor Regency.
Keyword: beverage, halal certification, halal self declare, Institutional Theory of Halal Certificate Implementation, small micro enterprises

Judul: Synthesis of Apatite - Chitosan Composite Using Duck Eggshell and Chitosan with Temperature and pH Control
Abstrak: Composite of apatite-chitosan was prepared by using chitosan as polymer matrix. Calcium phosphate was prepared from CaO and (NH4)2HPO4, which the ratio Ca : P had to be 1.67. Chitosan is produced by deacetilase from biopolymer chitin. Duck eggshell (95% CaCO3) as starting material was converted to be calcium oxide (CaO) through calcinations with temperature 1000oC for 5 hours. In-situ and ex-situ methods were prepared from apatite and chitosan (dissolved with acetate acid 2%). Calcium phosphate prepared for bone implantation, but it is too fragile and brittle to be implant into the body. So addition of chitosan can decrease crystalinity and increase mechanic characteristic (tougher). Composite apatite-chitosan was resulted by fast precipitation. Fast precipitation was held in a breaker glass with nitrogen atmosphere, under controlled temperature at 37oC and pH 7, in order to increase amount of hydroxyapatite. Precipitation with CaO which was dropped by (NH4)2HPO4. Hydroxyapatite and chitosan were appearing at samples with in-situ and ex-situ methods which indicating by peak matching of XRD (closed lattice parameter, crystal size), overlapping at FTIR spectra and supporting by SEM picture (homogenous and agglomerated particle). However, it still needs further research to examine biocompatibility osteoconductive degree of sample by in-vivo and in-vitro test.
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