Judul: Kepedulian Konsumen Terhadap Label Halal Dalam Melakukan Pembelian Produk Pangan Secara Online Di Jabodetabek
Abstrak: Saat ini produk halal sedang menjadi trend konsumsi untuk berbagai kalangan, baik di Indonesia maupun di luar Indonesia. Produk pangan yang dijual secara online tersebut tidak semuanya pasti produk pangan halal. Permasalahan tersebut mengakibatkan adanya masyarakat muslim yang terjebak saat ingin membeli produk pangan tersebut. Adanya label halal dalam kemasan produk akan memudahkan konsumen untuk mengidentifikasi produk layak untuk dikonsumsi atau tidak terutama untuk konsumen Muslim. Penelitian ini bertujuan untuk mengetahui kepedulian konsumen terhadap label halal dalam melakukan pembelian produk pangan secara online di Jabodetabek. Metode yang digunakan yaitu metode survei. Jumlah populasi sebesar 18.928.217 jiwa dan jumlah sampel yang digunakan sebanyak 236 orang. Sampel ditentukan dengan metode convenience sampling. Data yang digunakan dalam penelitian ini dianalisis menggunakan analisis deskriptif untuk mengindentifikasi tingkat pengetahuan konsumen mengenai sertifikasi dan label halal. Metode analisis crosstab dan chi-square test digunakan untuk menganalisis variabel bebas yaitu pengetahuan produk halal, kesadaran halal, norma subjektif yang memengaruhi variabel terikat keputusan pembelian. Tingkat pengetahuan konsumen mengenai sertfikasi dan label halal sudah cukup baik. Hasil analisis mengunakan metode crosstab dan chi-square test menunjukkan bahwa pengetahuan produk halal, norma subjektif dan kesadaran halal yang didalamnya terdapat poin penting mengenai label halal berpengaruh positif secara signifikan terhadap keputusan pembelian konsumen., Currently, halal products are becoming a consumption trend for various groups, both in Indonesia and outside Indonesia. Not all of the food products sold online are definitely halal food products. These problems resulted in the existence of Muslim communities who were trapped when they wanted to buy these food products. The existence of halal labels in product packaging will make it easier for consumers to identify products that are suitable for consumption or not especially for Muslim consumers. This study aims to determine consumer awareness of halal labels in purchasing food products online in Jabodetabek. The method used is the survey method. The total population is 18,928,217 people and the number of samples used is 236 people. The sample was determined by the convenience sampling method. The data used in this study were analyzed using descriptive analysis to identify the level of consumer knowledge about halal certification and labeling. Crosstab and chi-square test analysis methods are used to analyze independent variables, namely knowledge of halal products, halal awareness, subjective norms that influence the dependent variable purchasing decisions. The level of consumer knowledge regarding halal certification and labeling is quite good. The results of the analysis using the crosstab and chi-square test methods show that knowledge of halal products, subjective norms and halal awareness in which there are important points regarding halal labels have a significant positive effect on consumer purchasing decisions.
Keyword: Crosstab, halal, halal labels, level of knowledge, purchasing decisions

Judul: Behavior Analysis and Clustering of Restaurant Consumers Towards Halal Awareness In JABODETABEK
Abstrak: Tingginya populasi umat Islam di Indonesia membuat isu halal menjadi hal yang sensitif bagi masyarakat Indonesia. Terutama isu lemak babi yang terdapat pada produk makanan yang dijual bebas di Indonesia merebak menjadi bahan perbincangan masyarakat Indonesia. Hal ini yang melatarbelakangi dibuatnya Lembaga Pengkajian Pangan Obat-obatan dan Kosmetika - Majelis Ulama Indonesia untuk melakukan pemeriksaan dan sertifikasi halal. Namun, restaurant di Indonesia banyak yang belum memiliki sertifikasi halal yang membuat kurangnya awarenss masayrakat terhadap halal. Penelitian ini bertujuan menganalisis faktor yang mempengaruhi behavior dan mengetahui cluster konsumen terhadap halal awareness dalam memilih restoran di Jabodetabek. Selain itu penelitian ini juga menganalisis implikasi manajerial untuk meningkatkan halal awareness. Penelitian ini menggunakan pendekatan kuantitatif dengan populasi konsumen yang berdomisili di Jabodetabek. Teknik analisis dilakukan dengan memanfaatkan Microsoft Excel untuk analisis deskriptif, uji validitas dan reliabilitas. SmartPLS untuk analisis hubungan antar variabel dan cluster analysis menggunakan software WEKA. Hasil penelitian menunjukan faktor yang mempengaruhi perilaku konsumen dalam memilih restoran diantaranya subjective norm, perceived behavior control, halal awareness dan intention terhadap behavior secara positif dan signifikan. Sementara attitude toward behavior tidak berpengaruh signifikan terhadap behavior konsumen dalam memilih restoran bersertifikat halal. Cluster konsumen yang terbentuk 3 cluster dimana cluster 1 responden yang kurang memiliki intention terhadap restoran halal dan kurang aware terhadap halal. Cluster 2 konsumen yang memiliki intention terhadap restoran halal dan aware terhadap halal dan cluster 3 konsumen yang memiliki intention terhadap restoran halal sangat tinggi dan awareness terhadap halal yang tinggi. Implikasi manajerial pada cluster 1 peran yang paling penting untuk meningkatkan halal awareness konsumen adalah peran pelaku usaha dan pemerintah yang diwakili oleh BPJPH. Cluster 2 dibutuhkan peran BPJPH yang bersinergis dengan BPOM untuk membuat aturan baru mengenai penanda terhadap setiap restoran. Pada cluster 3 pelaku usaha berperan menjaga prosedur halal dan konsumen berperan merekomendasikan restoran-restoran halal., Due to Indonesia's large Muslim population, the halal issue is a sensitive topic for Indonesians. In particular, the presence of lard in freely available food products in Indonesia has become a topic of conversation among Indonesians. This is the rationale behind the establishment of the Indonesian Ulema Council for halal inspection and certification. However, many restaurants in Indonesia lack halal certification, resulting in a lack of halal awareness among the general public. This study aims to examine the factors that influence consumer behavior and clusters of halal awareness in Jabodetabek when selecting a restaurant. In addition, the managerial implications of increasing halal awareness are analyzed in this study. This study employs a quantitative methodology with a population of Jabodetabek-based consumers. Microsoft Excel are utilized for descriptive analysis, test of validity, and test of reliability by the analysis technique. SmartPLS for analyzing the relationship between variables and cluster analysis using the WE KA software. The findings revealed that subjective norms, perceived behavior control, halal awareness, and behavior intention are positively and significantly related to consumer restaurant choice. In contrast, consumers' selection of halal-certified restaurants is not substantially influenced by their attitudes toward behavior. Three consumer clusters were identified, with cluster 1 respondents requiring more intention toward halal restaurants and less knowledge of halal. In cluster 2, the
Keyword: Behavior, Clustering, Awareness, Halal Restaurants

Judul: Hamiltonian formulation for linear waves motion in two layers fluid
Abstrak: The surface wave could be considered as a wave that separates two fluids, namely water and air. Based on this assumption, it is introduced the interfacial wave, a wave between two layers of fluid with different density. The formulation of interfacial waves motion begins with deriving the base equation of irrotational ideal fluid. Furthermore, according to irrotational fluid assumption, the base equation can be stated in velocity potential. In this derivation, the fluids domain is assumed to be restricted by rigid lid boundary conditions, both at the upper and lower limit. Therefore, the interfacial waves motion can be explained in a hamiltonian formulation. In the hamiltonian formulation, total energy is defined as the sum of kinetic and potential energy. The hamiltonian system is obtained from reduction of kinetic energy by using the Dirichlet Neumann Operator. The resulted kinetic energy equation is nonlinear. Therefore, this form is linearized by first part of the Taylor expansion. This linearization gives a dispersion relation of linear wave. Based on this dispersion relation, the phase speed of the linear wave depends on the density ratio of the two layers fluid.
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