Judul: Analisis kinerja keuangan perusahaan perbankan go public dalam menghasilkan nilai tambah atas penggunaan modal
Abstrak: Pada tahun 2003 telah terjadi penurunan jumlah bank umum di Indonesia yang sangat tinggi, dari 222 bank pada tahun 1997 menjadi hanya 138 bank pada tahun 2003 (Bank Indonesia, 2004). Hal ini disebabkan banyak bank di Indonesia yang memiliki kinerja yang tidak sehat sehingga terpaksa harus merger atau dilikuidasi. Hal ini disebabkan oleh krisis ekonomi yang berkepanjangan yang mengakibatkan memburuknya kualitas kredit, karena nasabah tidak lagi mampu membayar hutangnya terhadap bank, yang kemudian berdampak negatif terhadap kepercayaan masyarakat kepada sistem perbankan.
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Judul: Analisis Determinan Profitabilitas Bank Umum Go Public di Indonesia setelah Krisis Tahun 2008: Faktor Internal dan Eksternal.
Abstrak: Krisis finansial tahun 2008 di Amerika memberikan dampak pada kinerja keuangan perbankan di Indonesia. Penelitian ini menganalisis determinan profitabilitas bank umum yang terdaftar di Bursa Efek Indonesia setelah terjadinya krisis tahun 2008. Profitabilitas bank diukur dengan rasio return on asset (ROA) dan return on equity (ROE). Metode yang digunakan adalah metode data panel dengan periode observasi dari tahun 2009 sampai tahun 2015 dan sampel sebanyak 23 bank go public yang dipilih berdasarkan metode purposive sampling. Hasil penelitian menunjukkan bahwa variabel ukuran bank, deposit to total asset dan net interest income berpengaruh positif dan signifikan terhadap profitabilitas bank go public, sementara variabel non performing loan berpengaruh negatif dan signifikan terhadap profitabilitas bank go public. Sementara itu, faktor eksternal yang berpengaruh terhadap profitabilitas adalah inflasi dan BI rate. Inflasi dan BI rate berpengaruh signifikan pada profitabilitas ROE.
Keyword: Bank go public, data panel, krisis finansial, profitabilitas bank

Judul: Effects of Particle Shapes on Temperature Distribution under Static Ohmic Heating.
Abstrak: The ohmic heating is defined as a process wherein an alternating electrical current is passed through materials resulting in the heat generation inside the product. The excellence of ohmic heating in comparison with other thermal processing is its energy efficiency and ohmic heating could keeping nutritional as well quality attribute of food via blanching, sterilization, pasteurization, extraction, fermentation, and evaporation. Nevertheless, in ohmic heating process, the electrical conductivity of product is a key parameter. The worst case in the ohmic heating of multiphase product could be occurred when the solid phase has very lower or very high electrical conductivity than the liquid. This study aims to reveal the temperature distribution and the heating rate properties of solid and liquid phase as affected by particle shape and its orientation to the electric field. Experiments were conducted with salt solution 1% and carrot that blanched in salt solution 6%. Blanching process was conducted in order to increase the electrical conductivity of carrot close to the salt solution 1%. Ohmic heating was applied to the sample using static cell (4.90 cm diameter and 6.00 cm in length of sample area) at constant voltage gradient (40 V). Each experiment was conducted in triplicate. It was observed that the different particle shape and orientation provide the different heating rate properties. The slice particle had the fastest heating rate. Moreover the perpendicular orientation was heated faster than parallel orientation. The parallel cylindrical shape provides the slowest heating rate. This shape possibly induced the worst-case condition and could be used as sufficiency heat parameter. The heating pattern of each solid and liquid were simulated using COMSOL modeling software. The predicted temperature values were in good agreement with the experimental data with the maximum prediction error of 3 °C.
Keyword: particle orientation, particle shape, electrical conductivity, ohmic heating