scholarly journals STRATEGI PEMENUHAN SYARAT MUTU STANDAR NASIONAL INDONESIA (SNI) BIJI KAKAO FERMENTASI

2020 ◽  
Vol 21 (3) ◽  
pp. 191-202
Author(s):  
Fadlianto Botutihe ◽  
Mimin Yulita Kusumaningrum ◽  
Nicolays Jambang
Keyword(s):  
Quality Function Deployment ◽  
Strong Relationship ◽  
Quality Attributes ◽  
Cocoa Bean ◽  
Cocoa Beans ◽  
A Value ◽  
Relationship Value ◽  
The Relationship ◽  
Average Contribution ◽  
Processing Steps

ABSTRAK Hubungan atribut mutu biji kakao fermentasi dengan Standar Nasional Indonesia serta tahapan dan prioritas pengolahannya perlu dituangkan dalam suatu matriks. Penelitian ini bertujuan untuk mendeskripsikan hubungan atribut mutu biji kakao fermentasi yang dipersyaratkan SNI 2323-2008 dan tahapan pengolahannya dengan metode Quality Function Deployment (QFD), sehingga menghasilkan urutan prioritas tahapan pemrosesan. Penelitian ini terdiri dari 5 langkah, yaitu menyusun atribut kualitas, menyusun atribut proses produksi, menghubungkan atribut kualitas dan atribut tahapan pengolahan, menghubungkan tahapan pengolahan, serta menghitung dan memilah tahapan prioritas pengolahan. Hasil penelitian menunjukkan bahwahubungan yang sangat kuat terdapat pada atribut mutu pengotor memiliki nilai hubungan sebesar 3,8 dengan proses pengeringan biji kakao, kadar biji berjamur memiliki nilai hubungan sebesar 3,8 dengan penyimpanan biji kakao, kadar air memiliki nilai hubungan sebesar 3,6 dengan penyimpanan dan 4 dengan pengeringan biji kakao, serangga hidup memiliki nilai hubungan sebesar 3,8 dengan penyimpanan dan 3,6 dengan kemasan biji kakao. Hubungan yang erat antara pengolahan biji kakao ditunjukkan pada proses pengeringan memiliki nilai 3 dengan fermentasi biji kakao, biji kakao kering kemasan memiliki nilai 2,8 dengan pengeringan dan memiliki nilai2,6 dengan sortasi biji kakao kering, kakao penyimpanan biji memiliki nilai hubungan 2,8 dengan pengeringan, dan memiliki nilai hubungan 2,6 dengan pemilahan biji kering dan memiliki nilai hubungan 3 dengan kemasan. Kata kunci : Biji Kakao; Fermentasi; Pascapanen; Prioritas; Pengolahan ABSTRACT The relationship of the quality attributes of fermented cocoa beans in the Indonesian National Standard and its processing steps and priorities needs to be spelled out in a matrix. This study aims to describe the relationship between the quality attributes of fermented cocoa beans required by SNI 2323-2008 and the processing stages using the Quality Function Deployment (QFD) method, to produce a priority sequence of processing stages. This research consists of 5 steps, including arranging quality attributes, arranging the attributes of the production process, connecting quality attributes and processing step attributes, connecting the processing steps, and calculating and sorting the priority stages of processing. The results shown that a very strong relationship is in the attributes of the quality of impurities has a relationship value of 3.8 with the drying process of cocoa beans, moldy seed content has a relationship value of 3.8 with the storage of cocoa beans, water content has a relationship value of 3.6 with storage and 4 with drying cocoa beans, live insects have a relationship value of 3.8 with storage and by 3.6 with the packaging of cocoa beans. A strong relationship between cocoa bean processing is shown in the drying process has a value of 3 with the fermentation of cocoa beans, dried cocoa bean packaging has a value of 2.8 with drying and has a value of 2.6 with a sortation of dried cocoa beans, cocoa bean storage has a relationship value of 2.8 with drying, and has a relationship value of 2.6 with dry seed sortation and has a relationship value of 3 with packaging. The results of the priority sequence analysis of the processing stages showed that cocoa bean storage had anaverage contribution value of 0.130, drying cocoa beans had an average contribution value of 0.120, and packaging had an average contribution value of 0.112, soo that the strategy to fulfill SNI for cocoa bean fermentation can be optimal by using the QFD matrix Keywords : Cocoa Beans; Fermentation; Postharvest; Processing; Priority

scholarly journals ANALISIS BAURAN PEMASARAN DILIHAT DARI HARGA DAN KUALITAS PELAYANAN TERHADAP KEPUASAN PELANGGAN PENYEWA GEDUNG DI PT. BHUMYAMCA SEKAWAN.

2020 ◽  
Vol 15 (1) ◽  
pp. 45-50
Author(s):  
Rokhmad Slamet ◽  
Gino Saputra
Keyword(s):  
Customer Satisfaction ◽  
Service Quality ◽  
Service Sector ◽  
Strong Relationship ◽  
Significant Positive Effect ◽  
A Value ◽  
Relationship Value ◽  
Relationship Of ◽  
The Relationship ◽  
Positive Effect

Every company is required to be ready to face increasingly fierce business competition with other companies from around the world to face globalization which is often said to be an era of world without limits. Increasing customer satisfaction for companies in the service sector is very important, because it involves service quality and price which is one step in increasing customer satisfaction. The purpose of this study is how much influence the price of customer satisfaction on tenants at PT. Bhumyamca Sekawan. How big is the influence of service quality on building customer satisfaction at PT. Bhumyamca Sekawan. How big is the influence of price and quality of service together (simultaneous) on customer satisfaction of building tenants at PT. Bhumyamca Sekawan. Evident Judging from the results of the study that the relationship between price and customer satisfaction shows the relationship value 0.654 and the relationship of service quality with customer satisfaction shows the relationship value 0.720 both have a strong relationship between price and customer satisfaction and service quality with customer satisfaction has a strong relationship when viewed from the correlation coefficient. And Based on the results of other studies with R2 value of 0.587, the price and service quality have a large simultaneous effect on customer satisfaction at PT. Bhumyamca Sekawan, which is 58.7%. Judging from the t test the price is concluded to provide a significant positive effect on customer satisfaction because it has a value of t count (3.076) t table (2.002). As well as service quality, it is concluded that it has a significant positive effect on customer satisfaction because it has a value of tcount (4.694) t table (2.002). And Judging from the F test produced a significance value of 0.000 0.05 means that the variables are jointly / simultaneously there is an influence on the dependent variable. While F count is 40,498 3.16 means that the independent variables are simultaneously / simultaneously there is an influence on the dependent variable.

Modifications of the Warner-Bratzler shear force method to improve the relationship with pork tenderness1

1999 ◽  
Vol 1999 ◽  
pp. 12-12
Author(s):  
M.J. Van Oeckel ◽  
N. Warnants ◽  
Ch.V. Boucqué
Keyword(s):  
Shear Force ◽  
Quality Attributes ◽  
Meat Tenderness ◽  
Beef Tenderness ◽  
Force Method ◽  
Maximal Force ◽  
A Value ◽  
Important Quality ◽  
Cooked Meat ◽  
The Relationship

The tenderness of pork is one of the most important quality attributes to the consumer. Since it is very time-consuming and costly to evaluate tenderness by taste panel, Warner-Bratzler shear force (WBSF) is often used as a measure for meat tenderness (Boccard et al., 1981). However, the WBSF method gives a value for the maximal force needed to shear a cylindrical core of cooked meat, while the tenderness perception by the consumer is a result of the biting and chewing experience of grilled or fried meat. Moreover, this method is originally designed for the assessment of beef tenderness. The objective of this study was to evaluate modifications to the WBSF method to improve the correlation with pork tenderness.

scholarly journals HUBUNGAN ANTARA PENYESUAIAN DIRI DAN RASA EMPATI DENGAN INTERAKSI SOSIAL PADA SISWA KELAS XI IPS DI SMA NEGERI 1 ARGAMAKMUR

2020 ◽  
Vol 3 (2) ◽  
Author(s):  
Sella Nopela ◽  
Rita Sinthia
Keyword(s):  
Social Interaction ◽  
Social Interactions ◽  
Significant Relationship ◽  
Strong Relationship ◽  
Correlation Study ◽  
Multiple Correlation ◽  
Significant Relationships ◽  
A Value ◽  
Correlation Techniques ◽  
The Relationship

ABSTRAKPenelitian ini bertujuan untuk mengetahui hubungan antara penyesuaian diri dan rasa empati dengan interaksi sosial pada siswa kelas XI IPS di SMA Negeri1 Argamakmur. Penelitian ini adalah penelitian korelasi dengan instrument angket. Teknik pengumpulan data melalui angket hubungan antara penyesuaian diri dan rasa empati dengan interaksi sosial teknik  korelasi product moment dan korelasi ganda. Hasil yang di peroleh dalam penelitian adalah hubungan yang signifikan antara penyesuaian diri dengan interaksi sosial dengan nilai rx1y 0,512. Adanya hubungan yang signifikan antara penyesuaian diri dengan interaksi sosial f dengan nilai rx2y 0,802 dan adanya hubungan yang signifikan antara penyesuaian diri dan rasa empati dengan interaksi dengan nilai rx1x2y 0.684. Dari hasil penelitian ini dapat disimpulkan bahwa adanya hubungan korelasi yang signifikan antara penyesuaian diri dan rasa empati dengan interaksi pada siswa kelas XI IPS di SMA Negeri 1 Argamakmur dengan tingkat hubungan kuat.Kata kunci:  Penyesuaian Diri, Rasa Empati, Interaksi Sosial CORRELATION OF  ADJUSTMENT AND EMPAHTY TO SOCIAL INTERACTIONS OF TWO GRADE STUDENTS MAJORINGIN SOCIAL PROGRAMAT SMANEGERI 1 ARGAMAKMUR  ABSTRACTThis study aims to study the relationship between self and empathy with social interaction in social studies class XI students at SMA Negeri 1 Argamakmur. This study is a correlation study with a questionnaire instrument. Data collection techniques through a questionnaire the relationship between adjustment and empathy with social interaction product moment correlation techniques and multiple correlation. The results obtained in the study are significant relationships between adjustment and social interaction with a value of rx1y 0.512. There is a significant relationship between adjustment and social interaction f with a value of rx2y 0.802 and a significant relationship between adjustment and a sense of empathy with interactions with a value of rx1x2y 0.684. From the results of this study it can be concluded that there is a significant correlation between the adjustment and empathy with the interaction in students of class XI IPS in SMA Negeri 1 Argamakmur with a strong relationship levelKey Word:  Adjustment, Empathy, Social Interactions

RELATIONSHIP A BETWEEN LEADERSHIP STYLE AND WORKING CONDITIONS WITH NURSES 'WORKING SATISFACTION IN INPATIENT ROOMS, BAHTERAMAS HOSPITAL

2021 ◽  
Vol 3 (1) ◽  
pp. 136-142
Author(s):  
Nur Ardiana ◽  
La Ode Saafi ◽  
Tasnim Tasnim
Keyword(s):  
Job Satisfaction ◽  
Leadership Style ◽  
Working Conditions ◽  
Quantitative Research ◽  
Strong Relationship ◽  
Simple Random Sampling ◽  
Cross Sectional ◽  
A Value ◽  
Inpatient Nursing ◽  
The Relationship

Background:From the preliminary study by the researcher with the inpatient nursing department through in-depth interviews, there were problems such as complaints from patients who were in pain, there were nurses who did not come immediately and provide nursing care. Through interviews with nurses, it was found that career development procedures had not been prepared in nursing management. In addition, there are nurses who are several times late more than the stipulated time. Then there are still complaints that the incentives received are still insufficient. Methods:This type of research uses quantitative research with a cross sectional design. The population was 257 all nurses in the inpatient room at Bahteramas Hospital, with a sample of 141 samples using simple random sampling. Results:Using the cramer coefficient, it is obtained a value of 0.732, this shows the strength of the relationship between leadership style in work and job satisfaction of nurses. And the cramer coefficient is obtained a value of 0.620, this shows the strength of the relationship between leadership style in work and job satisfaction of nurses in the inpatient room at Bahteramas Hospital in the strong relationship category. Conclusion:There is a relationship between leadership style and working conditions on the job satisfaction of nurses in the inpatient room of the Bahteramas Hospital.

scholarly journals ANALISIS KUALITAS MINYAK GORENG BERDASARKAN SUHU PEMANASAN DENGAN METODE KOEFISIEN VISKOSITAS FALLING BALL

2020 ◽  
Vol 3 (1) ◽  
pp. 15
Author(s):  
Khaeratin Shoaliha ◽  
Kurniawan Arizona ◽  
Bahtiar Bahtiar
Keyword(s):  
Palm Oil ◽  
Coconut Oil ◽  
Strong Relationship ◽  
Effect Of Temperature ◽  
Oil Viscosity ◽  
Cooking Oil ◽  
A Value ◽  
Analysis Technique ◽  
Value Changes ◽  
The Relationship

This study aims to determine the effect of temperature on oil viscosity or viscosity using the falling ball method. The approach in this study uses a quantitative approach to the type of laboratory experimental research. The population of this research is cooking oil, by taking three types of oil samples. The three types consisted of palm oil, coconut, and olive which were then observed for their effects on temperature using the fall ball method. Data were collected through laboratory experiments with measurements three times using the falling ball viscosity method. The data analysis technique used is regression analysis. Based on tests that have been done, it can be observed that palm oil before it is heated has a viscosity value of 0.885 Ns / m2, when palm oil is heated to temperatures of 40˚C, 60˚C, 80˚C, and 100˚C the viscosity value changes to 0.854 Ns / m2, 0.754 Ns / m2, 0.828 Ns / m2 and 0.616 Ns / m2. Coconut oil before heating has a viscosity value of 0.828 Ns / m2, when heated with the same temperature the viscosity value changes to 0.666 Ns / m2, 0.588 Ns / m2, 0.572 Ns / m2, and 0.524 Ns / m2. Olive oil before heating has a value of 0.919 Ns / m2, when it is heated the value decreases to 0.869 Ns / m2, 0.774 Ns / m2, 0.746 Ns / m2, and 0.680 Ns / m2. Correlation value obtained based on data calculations is -0.616 meaning that temperature and viscosity have a strong relationship, a negative sign indicates that the relationship is inversely proportional. It can be seen that there is an effect of viscosity value on cooking oil temperature. 

scholarly journals Lestari Gowasa

2021 ◽  
Author(s):  
GOVERNANCE: JURNAL POLITIK LOKAL DAN PEMBANGUNAN
Keyword(s):  
Human Resources ◽  
Human Resource ◽  
Financial Management ◽  
Research Method ◽  
Quantitative Research ◽  
Strong Relationship ◽  
Management Agency ◽  
Qualitative And Quantitative ◽  
A Value ◽  
The Relationship

The purpose of this study is to determine the effect of human resource competence on the implementation of performance-based budget in the Regional Financial Management Agency of North Nias Regency. The research method used in this research is the method of mixed methods, that is the combination of qualitative and quantitative research. The sample in this study amounted to 35 respondents. Based on purposive sampling. The location of this research is at the Regional Financial Management Agency of North Nias Regency. The result of the research shows that the competence of human resources bepengaruh positive and significant to the implementation of performance-based budget in the Regional Financial Management Agency of North Nias Regency with a value of 0.896 which means the correlation or the relationship between the variables of human resource competence to the implementation of performance-based budget has a strong relationship and is positive.

scholarly journals BUDAYA ORGANISASI DAN KINERJA PEGAWAI PADA BAGIAN UMUM SEKRETARIAT DAERAH KABUPATEN KEPULAUAN TANIMBAR

2021 ◽  
Author(s):  
Hilarius Wandan
Keyword(s):  
Organizational Culture ◽  
Organizational Performance ◽  
Employee Performance ◽  
Strong Relationship ◽  
Research Data ◽  
Coefficient Of Determination ◽  
Simple Linear Regression ◽  
A Value ◽  
Independent Variable ◽  
The Relationship

ABSTRAK Data penelitian yang diperoleh sesuai masalah yang diteliti, dianalisa dengan menggunakan rumus regresi linier sederhana, dan diperoleh persamaan Y=6,18+0,58X.Persamaan dimaksud menunjukkan bahwa setiap kali terjadi perubahan (kenaikan atau penurunan) pada variabel X (budaya organisasi) sebesar 1 poin akan diimbangi dengan perubahan (kenaikan atau penurunan) variabel Y (kinerja pegawai) sebesar 1 poin pada konstanta 6,18. Dari analisis korelasi diperoleh gambaran bahwa hubungan antara variabel bebas (budaya organisasi) dengan variabel terikat (kinerja pegawai) sebesar 0,59 yang berada pada nilai interval 0,40 – 0,599 dengan kategori hubungan cukup kuat. Analisa kontribusi variabel X (budaya organisasi) terhadap variabel Y (kinerja pegawai) dengan menggunakan persamaan koefisien determinasi, diperoleh nilai 34,81%. Hal ini menunjukkan bahwa variabel X (budaya organisasi) memberikan kontribusi sebesar 34,81% terhadap variabel Y (kinerja organisasi), sedangkan sisanya, yakni 65,19% ditentukan oleh faktor-faktor lain. Kata kunci : Budaya Organisasi, Kinerja Pegawai.ABSTRACTThe research data obtained is in accordance with the problem under study, analyzed using a simple linear regression formula, and the equation Y = 6.18 + 0.58X is obtained. The equation shows that every time there is a change (increase or decrease) in variable X (organizational culture) 1 point will be offset by a change (increase or decrease) in Y variable (employee performance) by 1 point at a constant of 6.18. From the correlation analysis, it can be seen that the relationship between the independent variable (organizational culture) and the dependent variable (employee performance) is 0.59 which is in the interval value 0.40 - 0.599 with a fairly strong relationship category.Analysis of the contribution of variable X (organizational culture) to variable Y (employee performance) using the coefficient of determination equation, obtained a value of 34.81%. This shows that variable X (organizational culture) contributes 34.81% to variable Y (organizational performance), while the rest, namely 65.19% is determined by other factors.Keywords: Organizational Culture, Employee Performance.

scholarly journals HUBUNGAN FUNGSI KEPEMIMPINAN KEPALA PUSKESMAS DENGAN MOTIVASI KERJA TENAGA KESEHATAN DI PUSKESMAS KEBUN LADA KECAMATAN BINJAI

2019 ◽  
Vol 2 (1) ◽  
pp. 40-47
Author(s):  
Ikadawaty Hutabarat ◽  
Masryna Siagian ◽  
Putranto Manalu
Keyword(s):  
Decision Making ◽  
Health Services ◽  
Work Motivation ◽  
Health Workers ◽  
Working Hours ◽  
Strong Relationship ◽  
Cross Sectional ◽  
A Value ◽  
Relationship Of ◽  
The Relationship

Leadership has an influence on the work motivation of health workers in carrying out health services for the community. Based on an initial survey conducted at Kebun Lada Binjai Puskesmas there are still health workers who are lazy at work, often arrive late and go home early, often get together even though working hours are still inadequate, facilities and infrastructure are inadequate such as lack of seats so many patients who stand while waiting for health services, there are still health workers prioritize personal interests rather than the interests of the office in carrying out their duties. Based on the researcher's observations, it was found that the low work motivation of health workers in carrying out their duties and responsibilities. The purpose of this study was to determine the relationship of leadership functions (planning, supervision, and decision making) with the work motivation of health workers. This type of research is an analytic survey research, with cross sectional approach. The population in this study were all health workers as many as 47 people. The method of data analysis uses Chi-square test. The results showed that there was a very significant (strong) relationship between the relationship between planning and workforce motivation of health workers with a value of p = 0,000 or (p <0.05), the relationship of supervision with workforce motivation of workers with a value of p = 0,000 or (p < 0.05), and the relationship between decision making and workforce motivation by health workers with a value of p = 0,000 or (p <0.05). Based on the results of the study it is expected that the Head of the Puskesmas must have the ability to lead subordinates well and be structured in order to carry out health programs well so as to provide work motivation with encouragement and the desire of health workers to carry out an activity or work well.

scholarly journals Identification of cocoa bean quality by near infrared spectroscopy and multivariate modeling

2021 ◽  
Vol 10 (15) ◽  
pp. e641101522732
Author(s):  
Acsa Santos Batista ◽  
Thinara de Freitas Oliveira ◽  
Ivan de Oliveira Pereira ◽  
Leandro Soares Santos
Keyword(s):  
Spectroscopic Data ◽  
Near Infrared ◽  
Cocoa Bean ◽  
Total Acidity ◽  
Multivariate Modeling ◽  
Cocoa Beans ◽  
Predictive Capacity ◽  
Practical Utility ◽  
Ph Values ◽  
Processing Steps

Cocoa is a commodity responsible for the income of millions of people and the manufacture of several important products for the food, pharmaceutical, and cosmetic industries. Its quality is associated with several factors involved in the processing steps, mainly in fermentation and drying. The objective of this study was to evaluate the application of near-infrared spectroscopic data associated with multivariate analysis to classify cocoa beans according to their quality and predict attributes such as pH and total acidity by PLS-DA and PLS, respectively. The pH values (4.4-6.7) and total acidity (6.12-29.9) were determined by conventional methods. The PLS-DA proved to be effective in differentiating the classes of cocoa samples with superior and inferior quality, presenting in the validation 100% and 71.43% correct cocoa bean classification with inferior Quality and Higher Quality, respectively. The models obtained by PLS presented satisfactory parameters, being classified as having moderate practical utility and excellent predictive capacity for pH and moderate practical utility and reasonable predictive capacity for total acidity. Thus, the potential of the NIRS technology associated with chemometrics was found and showed efficiency in the classification and prediction of attributes in cocoa beans.

scholarly journals KERAGAAN MUTU BIJI KAKAO KERING DAN PRODUK SETENGAH JADI COKELAT PADA BERBAGAI TINGKATAN FERMENTASI

2009 ◽  
Vol 10 (1) ◽  
pp. 36-46
Author(s):  
Dian Adi A. Elisabeth ◽  
Ludivica Endang Setijorini
Keyword(s):  
Significant Influence ◽  
Fermentation Process ◽  
Quality Attributes ◽  
Cocoa Bean ◽  
Chemical Quality ◽  
Preparation Process ◽  
Cocoa Beans ◽  
Organoleptic Quality ◽  
Cocoa Bean Fermentation ◽  
Cocoa Products

Basic of cocoa bean preparation process is fermentation. Fermentation is done especially to improve and build specific chocolate flavour of cocoa bean and its products, i. e. cocoa liquor, butter, and powder; and also to decrease the disliked flavors, like bitter and acid. Research of cocoa bean fermentation was hold on in Subak Abian Pucaksari, Tabanan. This research involved 20 cooperative farmers with 0,5 hectare farm area per each farmer. The treatment used was time of cocoa bean fermentation, i.e. without fermentation, not fully fermentation (4 days), and fully fermentation (5 days). Variables observed were dried cocoa beans physic and chemical quality, and also cocoa products chemical and organoleptic quality. Organoleptic test done to cocoa liquor and powder was descriptive and ranking test used 15 semi-trained panelists. The result showed that the fermentation process had significant influence to dried cocoa beans chemical quality and its products. Fermentation had no significant influence to dried cocoa beans physic quality. For organoleptic quality attributes, all panelists gave the highest rank for cocoa liquor and powder prepared from fully fermented cocoa bean.

Sign in / Sign up

Export Citation Format

Share Document