bluuebunny/crossref_metadata_2025_split huggingface dataset:
STRATEGI PENINGKATAN KUALITAS PRODUK AYAM GORENG RUMAH MAKAN AYAM GORENG ASLI PRAMBANAN RENON, DENPASAR
Authors: Ganantrya Pandila Diahtaradipa , Hartiati Amna , Sadyasmara Cokorda Anom Bayu 
Published: October 2019

Consumer satisfaction in a restaurant can be improved through good product quality in accordance with the wishes and needs of consumers. Improving product quality is an important problem for a restaurant because it is beneficial for restaurants and consumers. The purpose of this study are: (1) to know the attributes of fried chicken that are considered important by consumers in the original Prambanan fried chicken restaurant, (2) to measure the level of importance of the quality of fried chicken products, (3) to measure the level of consumer satisfaction with the quality of fried chicken products and (4) knowing the strategy to improve the quality of fried chicken products. This study uses the Quality Function Deployment (QFD) method. The results of this study indicate that there are 11 attributes of product quality that are considered important by consumers with very important criteria. The biggest value of consumer interest is the attribute of fried chicken taste of 3.78. On the value of consumer satisfaction attributes of fried chicken chili variants have the smallest value of 3.08 with the highest IR of 1.30 need to provide and improve the quality of the product on the attributes of the fried chicken chili sauce.
Keywords: fried chicken, product quality, customer satisfaction, quality function deployment (QFD)
PENGARUH PERBANDINGAN BUBUK KULIT ARI BIJI KAKAO : EKSTRAK KULIT BUAH JERUK NIPIS DAN WAKTU PENGADUKAN TERHADAP KARAKTERISTIK BODI KRIM
Authors: Putri Utami I Gusti Ayu Agung , Ganda Putra G. P. , Wrasiati Luh Putu 
Published: October 2019

Cream is a cosmetics in the form of a half-solid emulsion. This study aims to determine the effect of the comparison of the bark powder of the cocoa beans : extract of lime peel and the stirring time on the characteristics of body cream, determine the comparison of the bark powder of the cocoa beans : extract of lime peel and the stirring time that is best to produce body cream. This study uses factorial completely randomized design with 2 factors. The first factor is the comparison of the bark powder of the cocoa beans : extract of lime peel. The second factor is the stirring time of the body cream. The variables observed were material moisture content, pH, viscosity, dispersion, separation ratio, antioxidant capacity and color intensity. The results showed that the comparative treatment of the addition of the bark powder of cocoa beans and lime peel extract had a very significant effect on pH, dispersion, antioxidant capacity, brightness level (L*), redness level (a*), and yellowish level (b*) cream. The stirring time treatment has a significant effect on the brightness level (L *) of the cream. Comparative treatment of adding the bark powder of cocoa beans and extracts of lime peel, stirring time and interaction between the two treatments has a very significant effect on the viscosity of the cream. The comparison of the addition of the bark powder of cocoa beans : lime peel extract are 7.14: 7.14 grams and 15 minutes of stirring time was the best treatment, which can produce body cream with characteristic of pH 6,35, dispersion level 6,10 cm, viscosity 28.100 cp, separation ratio = 1, antioxidant capacity 125, 33 mg GAEAC/L, brightness level (L*) 43,78, redness level (a*) 6,73 and yellowish level (b*) 10,56.
Keywords : body cream, addition of ingredients, and stirring time.
JALUR DISTRIBUSI KAYU MAHONI SEBAGAI BAHAN BAKU KERAJINAN DARI SAWMILL SAMPAI KE PENGRAJIN DI KECAMATAN TAMPAKSIRING
Authors: Surya Wirawan I Kadek , Wrasiati Luh Putu , Sadyasmara Cokorda Anom Bayu 
Published: October 2019

This study aimed to know the path of wood distribution produced from Sawmill, Tampaksiring District to the craftsman. This study also aimed to know the handling of wood in every distribution path that was being passed, to know the marketing margin and profit of each tracks from Sawmill to the craftsman. In this research used the survey method by using questionnaires distributed to Sawmill, traders 1, traders 2, retailers, craftsmen. The result of this study found that there was 4 path of wood distributions from Sawmill, Tampaksiring District to the craftsman, there were: I) Farmers – Traders –Consumers, II) Farmers – Traders1 – Traders – Consumers, III) Farmers – Collectors – Traders – Retailers – Consumers, IV) Farmers – Traders – Retailers – Consumers. There was not tracks of wood distribution consisted of sorting and grading on collectors and traders, lowest margin and profit margin of all path on line I are: Rp.850.340 / m3 and Rp.380.000 / m3. While the margin and profit margin of all paths on line IV are: Rp.1.950.630 / m3 and Rp.900.000 / m3.
Key words : distribution path, wood mahoni, craftsman, Sawmill.
ISOLASI DAN KARAKTERISASI BAKTERI POTENSIAL PENGHASIL ETANOL DARI INDUSTRI ARAK BALI DI KARANGASEM-BALI
Authors: Simatupang Yeni Veronika , Mahaputra Wijaya I Made , Antara Nyoman Semadi 
Published: October 2019

The aim of this reasearch was to isolate and identify ethanol-producing bacteria from the Balinese arak industry. Samples were taken from three places in Bali's Karangasem Regency. Isolation was conducted by growing microorganisms from samples on Zymomonas Sukrosa Mobilis (ZSM) media to obtain pure isolates. The pure isolates were then screened using selective media to obtain pure bacteria isolates. The isolates were then screened for ethanol producing bacteria. The ethanol determination were carried out qualitatively and quantitatively using potassium dichromate and scanning readings using UV-visible spectrophotometry. In the UV-visible spectra, the highest peak is observed at 579 nm. Seven best isolates were then grown in a 900 mL ZSM media and fermented for 10 days. The fermentation results were then distilled using a multilevel distillator. The best distillation alkohol result is 5.04±0,71 mL of ethanol produced by isolates with the code of BE-2410. Isolate BE-2410 were obtained from coconut fibers during fermentation. From the identification results, isolates BE-2410 was Grami-negative bacteria, rod bacteria, have the ability to produce catalase enzymes, and non-motile bacteria. This study proved that the bacteria had the ability to produce ethanol.
Keywords : Arak, ethanol, fermentation, bacteria, bacteria isolation and identification, UV visible spectroscopy
ANALISIS NILAI TAMBAH PADA RANTAI PASOK KOPI ROBUSTA OLAH KERING DI DESA MUNDUK TEMU, PUPUAN, TABANAN
Authors: Satria Nugraha, I Dewa Gede , Suryawan Wiranatha A. A. P. Agung , Sedana Yoga I Wayan Gede 
Published: October 2019

The objective of this research were to determine the supply chain of robusta coffee the added value of each element of the robusta coffee supply chain, and to make alternative policy recommendations to increase the added value of farmers in the Munduk Temu Village, Pupuan, Tabanan. This research was conducted from April to June 2018. This study used a survey method with questionnaire, and used the Hayami method to determine the value added of each element of the supply chain. Alternative recommendations were determined by using the AHP method. There are 3 patterns of robusta coffee supply chain in Munduk Temu, Pupuan, Tabanan : pattern I farmers - processing factories - traders, patterns II farmers - brokers - processing factories - traders, and patterns III farmers - middlemen - collectors - processing factories - traders. The flow goods from farmer and end at the trader, while the money and information flow from traders and end at the farmer. The added value in supply chain pattern I was Rp.4,066/Kg Ose, Rp.4,540/Kg Ose on chain pattern II, and Rp.2,322/Kg Ose for chain pattern III. The value received by each element of the supply chain was Rp.422/Kg Ose for chain I farmers, Rp.446/Kg Ose for chain II farmers and Rp. 451/Kg Ose for chain III, Rp.450/Kg Ose for chain II middleman, Rp.903/Kg Ose for chain III middleman, Rp. 2,944/Kg Ose for processing mills, and Rp.700/Kg Ose for traders. Alternative recommendations for increasing the added value of robusta coffee by using AHP analysis showed that the criteria of post-harvest processing with alternative dry-processing methods and indicators ose coffee were the priorities that play an important role in increasing the added value of robusta coffee at the farm level.
Keywords : robusta coffee, supply chain, value-added, Hayami Method.
PENGARUH KONSENTRASI DAN LAMA PERENDAMAN BAHAN DENGAN ASAM LAKTAT SEBELUM PENGERINGAN TERHADAP KARAKTERISTIK BUBUK BUNGA KENIKIR (Tagetes erecta L.)
Authors: Nadaiswara Putra Made Wahyu , Wartini Ni Made , Suhendra Lutfi 
Published: October 2019

Marigold flowers (Tagetes erecta L.) have the potential as natural dyes that contain color pigments from carotenoid compounds. The purpose of this study was to determine the effect of lactic acid concentration and soaking time before drying on the characteristics of kenikir flower powder and determine the concentration of lactic acid and the duration of lactic acid immersion before the best combustion to produce kenikir flower powder. This study used a randomized block design using factorial patterns with 2 factors. The first factor is the concentration of lactic acid consisting of 3 levels: 0,5, 1,0, and 1,5%. The second factor is the immersion time consisting of 3 levels: 60, 90, and 120 minutes. The results showed that the treatment of lactic acid concentration affected the total carotenoid level, brightness (L *), redness level (a *) yellowish level (b *) but did not significantly affect the water content. The treatment of immersion time did not affect the total carotenoid level, brightness level (L*), yellowish level (a*), redness level (b*) and water content. Immersion treatment with a concentration of 1,5% and 90 minutes soaking time is the best treatment for producing kenikir flower powder with characteristics namely water content 16,71%, total carotenoid content 18,77%, brightness level (L*) 38,23, redness level (a*) 29,02, yellowish level (b*) 51,93.
Keywords : Tagetes erecta L., lactic acid, karotenoid, color
KARAKTERISTIK SARI BUAH SALAK VARIETAS NANGKA (Salacca zalacca Var. ambonesnsis) PADA PENAMBAHAN JENIS DAN KONSENTRASI PENSTABIL
Authors: Putra Simanullang Yohannes Eko , Gunam Ida Bagus Wayan , Wartini Ni Made 
Published: October 2019

The purpose of this study is to determine the type and concentration of stabilizers used in the functional drinks of salak juice and determine the type and concentration of stabilizers to produce the best characteristic salak juice. The main research aims to determine the type and concentration of stabilizers that product of salak juice. Primary research carried out by using a randomized block design (RBD) consisting of two factors The stabilizers used in this reseach that CMC, arabic gum, and gelatin. Concentration of the stabilizers used was 0.10%, 0.15%, 0.20% and 0.25%. The results showed that the type of stabilizers, concentration of stabilizers and interaction affected on the characteristics of functional fruit salak juice. The type and stabilizer concentration had an effect on total dissolved solids, viscosity, total sugar, stability, color scoring test, taste scoring test, aroma scoring test, and overall acceptance, but did not affect pH and total acid. The CMC stabilizer with a concentration of 0.25% is the best treatment for producing salak juice with characteristics of pH 4.12, total dissolved solids 13.60oBrix, total acid 0.58%, viscosity 32.0cP, total sugar 2.45%, stability with absorbance 0.580A, the color scoring rate was 3.85 (transparan yellow-pale yellow), the scoring rate was 3.80 (normal-specific), the level of aroma was 3.70 (normal-specific) and the level of overall accepted was 3.70 (normal – like).
Keywords : Salak juice, Stabilizers, Concentration , CMC, gelatin, gum arab
Analisis Faktor Yang Mempengaruhi Peran Perawat Dalam Pencegahan Medication Error Diruang Rawat Inap Rumah Sakit Awal Bros Batam
Authors: Yulianti Novi , Malini Hema , Muharni Sri 
Published: October 2019

AbstractMedication Error is an event that not only can harm the patient but also may endanger the safety of patients conducted by health workers, especially for patient safety. This study aims to examine and analyze the role of factors that contribute to the nurse's role in preventing medication error in hospitals Awal Bros Batam. This research method is quantitative using observational analytic study design to examine the relationship between the two variables studied. This research was conducted on a sample of 73 nurses at the Awal Bros Batam inpatient room consisting of six general rooms and two high-care units. The results of this study indicate that the statistical test showed p-value = 0.042; thus, there is no significant correlation between the perception of the workload with the role of nurses. There is a significant relationship of knowledge to the role of nurses p-value = 0.014, no significant association between the attitudes of nurses with nurse's role p-value = 0.009. The further recommendation to the hospital improves medication safety at the inpatient ward Awal Bros Batam Hospital, to use unit-dose dispensing system (UDD), as well as the use of electronic in the form of barcodes. Keywords: The role of the nurse, the perception of the workload, medication error AbstrakMedication error adalah peristiwa yang tidak hanya dapat membahayakan pasien tetapi juga dapat membahayakan keselamatan pasien yang dilakukan oleh petugas kesehatan, terutama untuk keselamatan pasien. Penelitian ini bertujuan untuk menguji dan menganalisis faktor-faktor yang berkontribusi terhadap peran perawat dalam mencegah Medication error di rumah sakit Awal Bros Batam. Metode penelitian ini adalah kuantitatif dengan menggunakan desain penelitian analitik observasional untuk menguji hubungan antara kedua variabel yang diteliti. Penelitian ini dilakukan pada sampel 73 perawat di ruang rawat inap di Rumah Sakit Awal Bros Batam yang terdiri dari enam kamar umum dan dua unit perawatan tinggi. Hasil penelitian ini menunjukkan bahwa uji statistik menunjukkan p-value = 0,042; dengan demikian, terdapat hubungan yang signifikan antara persepsi beban kerja dengan peran perawat, terdapat hubungan yang signifikan antara pengetahuan dengan peran perawat (p-value = 0,014), dan terdapat yang signifikan antara sikap perawat dengan peran perawat (p-value = 0,009). Rekomendasi lebih lanjut ke rumah sakit meningkatkan keamanan obat di bangsal rawat inap Rumah Sakit Awal Bros Batam, untuk menggunakan unit-dosis dispensing system (UDD), serta penggunaan elektronik dalam bentuk barcode.Kata kunci: : The role of the nurse, the perception of the workload, medication error
EFEKTIVITAS PELATIHAN CUSTOMER SERVICE ORIENTATION UNTUK MENURUNKAN EMOTIONAL EXHAUSTION KARYAWAN PEMASARAN
Authors: Jufri Muhammad , Sahrah Alimatus 
Published: October 2019

Tujuan penelitian ini ingin mengetahui efektivitas pelatihan customer service orientation untuk menurunkan emotional exhaustion karyawan pemasaran. Penelitian ini menggunakan teknik purposive sampling, pada karyawan pemasaran PT. Toyota Hadji Kalla Makassar yang berjumlah 30 orang kelompok eksperimen dan 30 orang sebagai kelompok kontrol. Penelitian ini menggunakan rancangan penelitian The Untreated Control Group Design Dependent Pretest and Posttest Samples. Pengumpulan data menggunakan skala sikap model Likert yaitu Skala Emotional Exhaustion. Hipotesis penelitian diuji menggunakan Anova mixed design. Hasil penelitian menunjukkan nilai F= 195.662 (p<0,005) artinya perubahan skor pretest menuju postest pada kedua kelompok (eksperimen-kontrol) berbeda secara signifikan. Selanjutnya, perbedaan rerata pada kelompok eksperimen signifikan (MD= 39,633; atau p<0,05). Sedangkan pada kelompok kontrol tidak signifikan (MD=2,600; p= 0,170 atau p>0,05). Kesimpulannya, Pelatihan Customer Service Orientation efektif untuk menurunkan emotional exhaustion karyawan pemasaran.
Empowerment of Women for Ukhuwah Islamiyah Through Strategies of Jam'iyah Annajah at Tanjungkarang Jati Kudus
Authors: Muzdalifah Muzdalifah 
Published: October 2019

This research aims to find the empowerment of women through dakwah strategy of Jamiyah Annajah at Tanjungkarang Jati Kudus. The focus of the problem is 1). Perception of women's empowerment, 2). Da'wah strategies used for fostering ukhuwah islamiyah, 3). The results of women's empowerment. Qualitative research methods by collecting data using observation, interviews, and documentation. Data analysis techniques using the model of Miles and Huberman. The results of the study showed that: 1) women's empowerment is an effort to provide opportunities for women to be able to develop their potential, abilities, and skills so that they are more advanced and utilized for the family and society at large, 2). The da'wah strategy is carried out by the Annajah jamiyah management in Tanjungkarang Jati Kudus through various activities in the education, social and economic fields. First, empowering the education sector, namely the reading of Yasin and Tahlil, al Barjanzi and Yasin Fadilah, tahtimul quran, commemoration of Islamic holidays (Maulid of the Prophet, Isro 'Mi'roj), parenting and health education, religious tourism; the second is empowerment in the social field, namely quarterly meetings for the management of jamiyah, takziyah and tahlil in the families of jamiyah members for 3 days, donors every month at the Al-Karim mosque in Tanjungkarang village, donors every month in the construction of Muslimat KB and TK Tholibin Tanjungkarang, visit members jamiyah Annajah who was sick and social services for flood victims in Tanjungkarang village in 2014; thirdly, empowerment in the economic sector, namely making calendars at the end of the year, distributing zakat fitrah to the poor and orphans once a year, and donors every month for orphan compensation. 3) The results of empowerment in the form of increasing awareness of religious knowledge for life, increasing solidarity for others namely ukhuwah islamiyah
Pengaruh pH dan Waktu Ekstraksi Terhadap Karakteristik Pektin dari Kulit Coklat
Authors: Wusnah Wusnah , Zulnazri Zulnazri , Sulastri Sulastri 
Published: October 2019

Kulit buah coklat memiliki potensi yang besar untuk diolah menjadi sumber pektin dimana selama ini kulit buah coklat hanya merupakan limbah yang kurang bisa dimanfaatkan. Penelitian ini dilakukan untuk memanfaatkan kulit buah coklat sebagai sumber pektin dengan metode ekstraksi. Pada penelitian ini digunakan tiga variabel berubah yaitu pH ekstraksi 1,5; 2,6; 2,8; 3,0; waktu ekstraksi 60, 70, 80, 90 menit, dan perlakuan pencucian sampel dengan etanol dan aquadest. Dari hasil penelitian diperoleh hasil terbaik pada waktu ekstraksi 60 menit, pH 1,5 dengan perolehan kadar air 12,1 %, kadar metoksil 3,028 %, dan kadar galakturonat 41,373 %, sedangkan rendemen terbanyak diperoleh pada waktu ekstraksi 90 menit, pH 2,8 yaitu 9,68 %. Perlakuan pencucian sampel dengan etanol menghasilkan jumlah pektin yang tidak jauh berbeda dengan sampel dengan pencucian menggunakan aquadest, tetapi warna yang dihasilkan sedikit berbeda.
KAJIAN PENGARUH KONSENTRASI NATRIUM HIDROSULFIT (NaHSO3) DAN TEMPERATUR DALAM PEMBUATAN SURFAKTAN METIL ESTER SULFONAT (MES) DARI CRUDE PALM OIL (CPO) DENGAN METODE SULFONASI
Authors: Meriatna Meriatna , Suryati Suryati , Evana Evana 
Published: October 2019

Surfaktan merupakan suatu molekul yang memiliki gugus hidrofilik (suka dengan air) dan gugus lipofilik (suka akan lemak) sehingga dapat mempersatukan campuran yang terdiri dari air dan minyak. Aktifitas surfaktan diperoleh karena sifat ganda dari molekulnya. Surfaktan yang umum dipakai adalah surfaktan yang disintesis dari petroleum seperti petroleum sulfonat. Kelemahan penggunaan surfaktan ini adalah tidak tahan terhadap kadar salinitas yang tinggi, cenderung mencemari lingkungan karena sifatnya yang sulit didegradasi. Penelitian dilakukan dengan cara menambahkan NaHSO3 kedalam metil ester dari crude palm oil. Setelah dilakukan campuran dengan rasio mol 1:1,5 dengan kosentrasi NaHSO3 20%, 25%, 30%, dan 35% dan temperatur 70 oC, 80 oC, 90 oC, 100 oC kemudian disulfonasi selama 4 jam, kemudian dilakukan pemurnian dengan menggunakan metanol 35% persen suhu 50 oC selama 1,5 jam dan dinetralkan dengan NaOH 20% pada suhu 55 oC selama 30 menit. Hasil penelitian menunjukkan bahwa variabel terbaik pada konsentrasi NaHSO3 35% dan temperatur 90 oC diperoleh nila pH 5,42 dan % yield sebesar 89,80%.
PENGARUH WAKTU FERMENTASI DAN BERAT BONGGOL NANAS PADA PEMBUATAN VIRGIN COCONUT OIL (VCO)
Authors: Ishak Ishak , Aji Amri , Israwati Israwati 
Published: October 2019

Kelapa adalah tanaman tropis dan dapat diolah menjadi berbagai macam produk makanan dan minyak kelapa salah satunya adalah Virgin Coconut Oil (VCO). Kelapa dapat diolah menjadi VCO dengan cara fermentasi dengan menggunakan bonggol nanas dan tanpa menggunakan bonggol nanas. Bonggol nanas dapat mempercepat proses terbentuknya minyak dari santan kelapa karena menjadi nutrient bagi mikroba bromilin untuk memperbanyak diri sehingga santan kelapa sebagai substrat berubah menjadi produk minyak. Waktu fermentasi dan berat bonggol nanas menjadi variabel pengujian terhadap banyaknya santan kelapa yang digunakan sangat mempengaruhi rendemen minyak dan kualitas VCO yang di hasilkan. Vaiabel waktu yang diuji selama 24, 30, 36, 42, 48, dan 54 jam. Untuk perlakuan penelitian ini juga divariasikan berat bonggol nanas 30, 35, 40, dan 45 gram. Rendeman VCO terbanyak didapat pada 40 gram bonggol nanas dan waktu fermentasi 36 jam yaitu, 28,8% dengan kandungan asam lemak bebas (ALB) terbaik dihasikan pada proses pembuatan VCO tanpa bonggol nanas yaitu 0,04% dengan waktu fermentasi 24 jam. Kadar air terbaik dihasilkan pada proses pembuatan VCO tanpa bonggol nanas yaitu 0,01% dengan waktu fermentasi 24 jam. Densitas terbaik dihasilkan pada proses pembuatan VCO tanpa menggunakan bonggol nanas yaitu 0,915 gr/ml dengan waktu fermentasi 48 dan 54 jam. Rendemen VCO terbaik dihasilkan pada proses pembuatan VCO menggunakan 40 gram bonggol nanas yaitu dengan waktu 36 jam.