Penerimaan Peserta Didik Baru merupakan langkah awal dalam manajemen pelayanan sekolah kepada masyarakat dalam dunia pendidikan. Bagaimana sebuah sekolah melakukan promosi produk dan sekaligus pelayanan prima diawali dari penerimaan peserta didik, selanjutnya siswa/orang tua akan endapatkan akses portal. Penelitian ini menggunakan metode waterfall dalam melakukan rancang bangun sistem informasi penerimaan peserta didik baru, metode waterfall adalah suatu metode yang merupakan perancangan System Development Life Cycle (SDLC), dimana perancangan diawali dengan requirement, design, implementation, verification dan maintenance. Teknik pengumpulan data melalui observasi lapangan, wawancara, dan studi literature. PHP (HyperText Markup Language) merupakan Bahasa pemograan berbasis website bersifat server-side,yang berarti kode program PHP diproses seluruhnya di dalam web server. MySQL merupakan bahasa yang memiliki kemampuan cukup baik untuk menunjang kerja para developer, baik User yang sudah berpengalaman dengan database maupun untuk pemula. Dengan sistem informasi penerimaan peserta didik baru online berbasis website, akan membantu dan memudahkan dalam komunikasi data serta informasi antara orang tua calon peserta didik dengan lembaga pendidikan. Hasil pengujian aplikasi menunjukan tingkat kebutuhan terhadap sistem informasi penerimaan peserta didik baru online berbasis website menyentuh nilai 78%.
Background: This paper discusses halal awareness of food micro and small-scale enterprises (food MSEs) in West Java Province, Indonesia. Halal awareness is the first step toward obtaining halal certificates, which confirm that the product is lawful according to Islamic Sharia. Unfortunately, most of the food sold on the market do not have halal certificates due to a lack of halal awareness and intention on the part of the entrepreneurs. Methods: This study aims at measuring the level of halal awareness and the intention of food MSE entrepreneurs to register halal certification. Halal awareness is assumed to be influenced by knowledge of halal and MSEs' entrepreneurial perceptions of the benefits of halal certificates. Furthermore, halal awareness, attitudes, and perceptions of ease of procedures will encourage the intention to register halal certification. An electronic Google Form with a cover letter and a set of questionnaires was distributed to collect data. Structural Equation Modelling – Partial Least Square (SEM-PLS) was chosen to evaluate the adopted theoretical models in the exploratory research. Results: The results show that halal awareness is influenced by knowledge of halal and perceptions of benefits. Moreover, halal awareness influences positively the intention to obtain a halal certificate, but the intention is not significantly affected by attitudes and perceptions of procedures for obtaining halal certification. This shows that halal awareness will increase the intention to register halal certification. However, it does not impact attitudes/actions to register for halal certification due to the misconceptions about the procedures for obtaining halal certificates. Conclusions: Micro and small entrepreneurs in West Java Province, Indonesia have a good level of awareness about halal food. However, their products are not halal-certified due to the perceptions of the procedures for obtaining halal certificates, which are relatively complicated and costly for micro and small-scale businesses.
Background: This paper discusses halal awareness of MSE food producers in West Java Province, Indonesia. Halal awareness is the first step toward obtaining halal certificates, which confirm that the product is lawful according to Islamic Sharia. Unfortunately, despite Islam being the religion of most Indonesians, most food sold in the market lacks a halal certificate due to a lack of awareness among food producers about the importance of selling halal-certified foods. Methods: This study aims at measuring the level of halal awareness and the intention of MSE food producers to register halal certification. Halal awareness is assumed to be influenced by knowledge of halal and the food producers’ perception of the benefits of halal certificates. Furthermore, halal awareness, attitudes, and perception of ease of procedures will encourage the intention to register halal certification. An electronic Google Form with a cover letter and a set of questionnaires was distributed to collect data. Partial Least Square - Structural Equation Modelling (PLS-SEM) was chosen to evaluate the adopted theoretical models in the exploratory research.. Results: The results show that halal awareness is influenced by knowledge of halal and perception of its benefits. Moreover, halal awareness influences positively the intention to obtain a halal certificate, but the intention is not significantly affected by attitudes to produce halal foods and perception of procedures for obtaining halal certification. This shows that halal awareness will increase the intention to register halal certification. However, misconceptions about the procedures for obtaining halal certificates keep them from registering. Conclusions: MSE food producers in West Java Province, Indonesia have a good level of awareness about halal food. However, their products are not halal-certified due to the perception of the procedures for obtaining halal certificates are relatively complicated and costly for them.
Computer servers are very important to provide resources to be used for computer users in a network. T emperature and humidity in the server room are things that must be addressed to remain in normal, so as to minimize damage to server computer hardware, a system consisting of secure devices and hard devices using a microcontroller consisting of NodeMCU, DHT 11 temperature sensor, LCD I2C, temperature & humidity data will be displayed in real-time on the website and also get notifications via e-mail and telegram if the temperature and humidity exceed the normal limit .
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