Judul: Suatu analisa tentang operai penangkapan dengan pole and line di PT East Indonesia Fishery Ternate
Abstrak: Penelitian yang dilakukan dengan mengikuti kapal pole and line milik PT East Indonesia Fishery ini bertujuan untuk melihat beberapa faktor yang diduga berpengaruh terhadap jumlah tangkapan ikan. Adapun faktor-faktor tersebut ialah jumlah pemakaian umpan hidup, jumlah burung laut yang menyertai gerombolan, tinggi gelombang, keadaan awan, keadaan hujan, jumlah pemancing, jam pemancingan, temperatur permukaan serta lama menebar umpan (chuming time).
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Judul: Analisis Sistem Pada Operasi Kapal Huhate di PT East Indonesia Fishery
Abstrak: Penelitian ini merupakan studi deskriptif-preskriptif terhadap sistem operasi kapal huhate ( pole and line ). Dilaksanalcan di PT East Indonesian Fishery ( Easinfish ) cabang Ternate, mulai tanggal I Agustus sampai 1 November 1985. Analisis sistem operasi kapal ikan merupakan pengkajian masalah dan pemecahan masalah terhadap telcnis pengoperasian kapal, dengan menggunalcan pendekatan sistem. Dalam studi ini telah dicoba untuk menerapkan berbagai model, seperti: Teori Antrian (queueing theory) untuk mempelajari kebutuhan ikan (cakalang dan umpan), Analisis jaringan (dynamic programming) untuk mempelajari optimisasi route pelayaran, analisis keputusan ( decision tree diagram ). Model-model tersebut dapat bersifat stok astik maupun deterministik.
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Judul: Efforts to Control and Prevent Pathogenic Infection of Multi-Drug Resistant Organism (MDRO) of Methicillin-Resistant Staphylococcus aureus (MRSA) Clone Using Alcohol-Base Hand Rub.
Abstrak: The pandemic that is occurring caused both by COVID-19 (currently occurring) as well as the clone of the methicillin-resistant staphylococcus aureus (MRSA) in the previous period has really threatened human life. This condition requires materials that can break the chain of transmission from human to human and from the environment to human. An alcohol-based antiseptic (hand rub/hand sanitizer) often contains ethanol, isopropanol or n-propanol, or a combination of two of these types. Alcohol has an excellent germicidal activity in vitro against gram-positive and gram-negative vegetative bacteria (including multidrug-resistant pathogens such as MRSA and VRE) as well as viruses. Hand rub/hand sanitizer products are declared good if they have formulation stability, no irritation effect when they are used and are able to kill pathogens more than 90%. This study aimed to evaluate the quality of alcohol-based hand rub with WHO-based-standard formulation based on the stability of the formulation, the risk of irritation and the ability to kill bacteria. Hand rub/hand sanitizer was made by modifying the levels of the WHO formula with a hygiene procedure for 500 ml/bottle with the composition: Ethanol 96%; H2O2 3%; Glycerol 98%; and Aqua Sterile ad 500ml. Assessment on the presence of rancidity, clarity, discoloration, final alcohol content and skin irritation risk was done to know the quality of product formulation. A bacterial Methicillin-resistant staphylococcus aureus (MRSA) was used to assess the percentage of bacterial killing power. The selected bacteria were bacteria commonly found in the hospital environment. The results of formulation stability from four variants of level modification showed that MD.4 has good stability compared to other formulation modifications. The results of the percentage kill test against MRSA showed that the percentage kill is 99.90% at 1st, 2nd, and 5th minute. The selected manufacturer's product also showed the same percentage kill value at 1st, 2nd, and 5th minute. The results of percentage kill test showed that the effective value for each contact time is ≥ 90%. The SEM observations showed that MD.4 hand rub effect in the form of MRSA cell lysis. The LC50 test, it is known that MD.4 hand rub value is 620 ppm while softaman (control) is 114 ppm. In terms of irritation risk, twenty-three selected subjects were generally well tolerated in use.
Keyword: hand rub, hand sanitizer, ahmad Subhan, percentage kill bacteria, MRSA, WHO