Judul: Design of Job Value-Based Compensation System at RM Terapung Minahasa Utara
Abstrak: Rumah Makan (RM) Terapung Minahasa Utara merupakan salah satu badan usaha pada industri makanan dan minuman yang terletak di Kabupaten Minahasa Utara. Namun dalam pelaksanaannya, RM Terapung Minahasa Utara belum mampu memberikan gaji sesuai upah minimum yang berlaku. Penelitian ini bertujuan untuk mengidentifikasi sistem kompensasi yang diterapkan oleh rumah makan, menganalisis faktor-faktor dasar untuk penetapan kompensasi (compensable factors), serta merancang sistem kompensasi yang ideal untuk diterapkan di RM Terapung Minahasa Utara. Penelitian ini dilakukan pada bulan Februari 2023-April 2023. Metode yang digunakan pada penelitian ini adalah metode analisis deskriptif, metode poin, nilai pekerjaan, pengelompokan pekerjaan, pemetaan gaji, serta metode adhered dan overlapping. Sistem kompensasi aktual belum ideal. Faktor-faktor kompensasi yang digunakan pada Rumah Makan Terapung Minahasa Utara yaitu pengalaman kerja, keahlian, kerja sama, komunikasi, orientasi pelayanan pelanggan, pemecahan masalah, usaha fisik, kompleksitas pekerjaan, dan tanggung jawab. Faktor kompensasi yang paling memengaruhi adalah keahlian. Sistem kompensasi yang ideal diterapkan adalah sistem kompensasi adhered terletak pada range min-mid point., RM Terapung Minahasa Utara Restaurant is one of the business entities in the food and beverage industry located in North Minahasa Regency. However in practice, RM Terapung Minahasa Utara has not paid salary in accordance with the applicable minimum wage. The purpose of this study was to identify the compensation system implemented by the restaurant, analyze the basic factors for determining compensation (compensable factors), and design an ideal compensation system to be implemented in RM Terapung Minahasa Utara. This research was conducted in February 2023-April 2023. The methods used in this research are descriptive analysis, point method, job value, job grading, salary mapping, adhered and overlapping methods. The actual compensation system was not ideal. The compensation factors used in RM Terapung Minahasa Utara Restaurant are working experience, skill, teamwork, communication, customer service orientation, problem solving, physical efforts, working complexity, and responsibility. The compensation factor with most influential is skill. The ideal compensation system to be implemented by restaurant is an adhered compensation system which located in the min-mid point range.
Keyword: compensation system, job value, salary

Judul: Analysis and Design of Pay Structures and Scales for Medium Enterprises in the Culinary Sector in the Bali Province
Abstrak: Dalam Peraturan Menteri Ketenagakerjaan Nomor 1 Tahun 2017, pengusaha wajib menyusun struktur dan skala upah (SSU) dan akan dikenakan sanksi apabila melanggar. Namun masih ada UKM yang belum menerapkan. Tujuan dari penelitian ini 1) Mengidentifikasi kompensasi finansial yang diterima karyawan restoran di Bali, 2) Menganalisis dan evaluasi jabatan berdasarkan perbandingan internal dan eksternal, 3) Menyusun SSU bagi restoran di Bali berdasarkan metode dua titik. Pengumpulan dan pengolahan data dilakukan pada Desember 2022 hingga Agustus 2023, bertempat di 10 restoran di Kabupaten Gianyar, Denpasar, dan Badung. Jenis data meliputi data primer (wawancara, kuesioner) dan data sekunder dari website Pemerintah Bali dan literatur yang relevan. Metode yang digunakan adalah analisis deskriptif, salary survey, salary mapping, dan metode dua titik. Hasil penelitian menunjukkan restoran WM memberikan kompensasi tertinggi sebesar 83% dari keseluruhan jabatan yang ada dan 100% memenuhi UMP Bali dan UMK Kabupaten Gianyar. Dengan demikian, restoran WM dapat dijadikan sebagai percontohan dalam penerapan sistem kompensasi., In Minister of Labour Regulation No. 1 of 2017, employers are obliged to establish wage structure and scale and will receive sanctions if violate. However, there are still SMEs that have not implemented it. The objectives of this study are: 1) Identify financial compensation received by restaurant employees in Bali, 2) Analyze and evaluate job positions based on internal and external comparisons, 3) Develop wage structure and scale for restaurants in Bali based on two-point method. Data collection and processing was conducted from December 2022 to August 2023, located at 10 restaurants in Gianyar, Denpasar and Badung. Type of data includes primary data (interviews and questionnaires) and secondary data from Bali Government's website and relevant literature. The methods used include descriptive analysis, salary survey, salary mapping, and two-point method. The research found that WM restaurant provides the highest compensation (83% of total role) and 100% fulfilled the Provincial and Regional Minimum Wage. As a result, WM restaurant can serve as a benchmark for compensation implementation.
Keyword: Bali, Compensation, Two-Point Method, Restaurant, Salary Survey

Judul: Sintesis 1-(2-hidroksifenil)-3-fenilpropana-1,3-dion dari o-hidroksiasetofenon dan benzoil klorida
Abstrak: Flavonoid is the most abundant naturaly-occuring polyphenolic compound which has C6-C3-C6 carbon skeleton. Flavone is a group of flavonoid with wide bioactivity spectrum. It is widely distributed in higher plants. Its bioactivities include antioxidant, HIV-1 proteinase inhibitor, strong and selective apoptotic inducer in human colon cell, and ligand for BDZ-R receptor. One of the important and widely applicable flavones synthesis route is through 1-(2-hydroxyphenyl)-3- phenylpropane-1,3-dione (1,3-diketone) acid-catalyzed oxidative cyclization. In this study, 1,3-diketone has been successfully synthesized via four-step route. In the first step, phenol was acetylated with 74–95% yields. Subsequently, phenyl acetate was converted to o-hydroxyacetophenone (o-HAP) with 34% yield via AlCl3-catalyzed Fries rearrangement. Benzoylation of o-HAP followed by Baker- Venkataraman rearrangement of the ester product using KOH in pyridine finally produced 1,3-diketone. The third and fourth steps yield were 27–44% and 82– 85%, respectively. All products in this study have been characterized spectroscopically. Melting point characterization were also conducted to the solid products.
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