Industri Kecil dan Menengah (IKM) merupakan salah satu bidang yang memberikan kontribusi yang signifikan dalam memacu pertumbuhan ekonomi Indonesia, terutama para generasi muda karena merasakan hal ini merupakan profesi yang cocok untuk dikerjakan. Meskipun sangat populer, ekonomi kreatif memiliki tantangan di masa pandemi Covid-19 kali ini banyak sekali IKM yang bergerak di bidang tersebut terpaksa gulung tikar karena tidak mampu bertahan karena resesi pandemi Covid. Penelitian ini bertujuan untuk mengeksplorasi peran IKM dalam meningkatkan kreativitas dan cara mengelola ekonomi kreatif selama masa pandemi Covid-19 dan Adaptasi Kebiasaan Baru (AKB) dengan dukungan metode survei. Hasil penelitian menunjukkan bahwa pengembangan IKM melalui penguatan branding dalam Ekonomi Kreatif; Promosi dan Pemasaran di digital; dan memetakan faktor-faktor internal maupun eksternal dengan penciptaan iklim usaha yang kondusif, memberikan bantuan permodalan, adanya perlindungan usaha dari pemerintah, diusahakan adanya pengembangan penguatan kemitraan, pengembangan promosi, dan pengembangan kerjasama yang setara.

Background: Stunting is affected by various factors from mother and child. Previous studies assessed only one or more influencing variables. Unfortunately, nor the significant influence of maternal and child factors nor the indicators contributing to maternal and child factors that affect the stunting incidence have ever been analyzed.Purpose: This study analyzed the effect of maternal and child factors on stunting and the significant indicators that shape the maternal and child factors that impact stunting.Methods: This was a case-control study. Overall, 132 stunted children and 132 non-stunted children in Purbalingga Regency, Central Java Province, participated in the research. Direct interviews and medical record reviews were conducted to assess the studied variables. The research data were tested using the partial least squares structural equation with a formative model.

<p><em>This study aims at describing the effectiveness of local wisdom-based teaching materials on the creative writing skills of elementary school students. The sample of the study was 2^nd-grade students at SDN 1 Campurdarat, which amounted to 45 students. The research design uses quasi-experimental research in the form of a nonrandomized control group pretest-posttest design. The data were collected using the instrument of creative writing skills. The analysis was performed by different tests using the Wilcoxon formula. The results showed that there were differences before and after the use of teaching materials based on local wisdom towards students' creative writing skills. The results of evaluating creative writing on each learning from learning 1 to 6 show the students' mastery in achieving creative writing criteria.</em></p>

ABSTRAKPenelitian ini bertujuan membandingkan perbedaan kualitas fisik, kimia dan profile asam lemak pada daging entog (itik manila) dan itik lokal lainnya (Magelang, Tegal dan Mojosari). Pada penelitian digunakan metode eksperimental, dengan rancangan percobaan Rancangan Acak Lengkap. Faktor bangsa digunakan sebagai perlakuan yaitu Itik Manila, Magelang, Tegal dan Mojosari yang diulang sebanyak 5 kali. Analisis variansi dan uji beda nyata jujur digunakan untuk menganalisis data. Hasil penelitian menunjukkan terdapat perbedaan kualitas fisik daging pada warna, pH dan susut masak, sedangkan daya ikat air dan keempukan tidak berbeda nyata. Kandungan nutrisi secara makro yaitu lemak dan kolesterol dan protein relatif sama, akan tetapi persentase asam lemaknya berbeda. Entog memiliki kandungan asam lemak tak jenuh rantai ganda lebih tinggi dibandingkan dengan itik lokal lainnya. Penelitian dapat disimpulkan bahwa daging entok memiliki kualitas fisik dan kimia relatif sama, akan tetapi profil asam lemaknya lebih baik dibandingkan dengan itik lokal lainnya. Daging itik manila lebih sehat dikonsumsi karena mengandung asam lemak tak jenuh rantai ganda lebih tinggi dibandingkan dengan itik lokal lainnya. Kata kunci: Itik manila, itik lokal, kualitas daging, asam lemak ABSTRACTThis research was aimed to differentiate the meat physical, chemical and fatty acid profile quality in muscovy and other local ducks (Magelang, Tegal and mojosari). Completely Randomized Design was used in this study. Breed used as treatments was muscovy, Magelang, Tegal and Mojosari ducks repeated 5 times. Analysis of variance and honestly significant difference were used to analyze data. Result showed there were differences in physical quality of meat in the term of colour, pH, and cooking loss, while water holding capacity and tenderness were relatively similar. Fat, cholesterol and protein were relatively similar. Muscovy duck has a higher polyunsaturated fatty acids (PUFAs) than the other local duck. In conclusion, the physical and chemical quality of meat of muscovy and other local ducks were silimar. Muscovy duck meat is healthier to consume due to a higher polyunsaturated fatty acids than the other local ducks.