ANALISA KEPADATAN DAN IDENTIFIKASI AKTIVITAS PEMANFAATAN SUMBERDAYA MOLUSKA DI PERAIRAN PANTAI TANJUNG TIRAM, DESA POKA

Increasing the activity of the utilization of mollusc resources by the community, both domiciled around and outside the waters of Tanjung Tiram Beach can have an impact on the sustainability of these resources. This study aims to analyze the density of mollusc and identify the activity of utilization of mollusc resources in the waters of Tanjung Tiram Beach. The study was conducted in October-November 2019 in the waters of Tanjung Tiram Beach, Poka Village. Data collection is taken using the quadratic linear transect method and interviews. The results showed the highest density was represented by Nassarius quadrasi for the gastropod class while for the bivalvia class it was represented by Marcia sp. The high density in both types of mollusc is due to habitat suitability supported by the quality of the waters. Based on respondent data, there are 20 types of mollusc that are used both for consumption, sale and as raw materials for making accessories through the "bameti" activity. Utilization activities are carried out by groups of women and children. The time of taking mollusks is done at low tide which takes place 2 times a week using aids such as coconut shells, spoons, drain and machetes. ABSTRAK Meningkatnya aktivitas pemanfaatan sumberdaya moluska oleh masyarakat, baik yang berdomisili di sekitar maupun di luar perairan Pantai Tanjung Tiram dapat berdampak terhadap keberlanjutan sumberdaya tersebut. Penelitian ini bertujuan untuk menganalisis kepadatan moluska serta mengidentifikasi aktivitas pemanfaatan sumberdaya moluska di perairan Pantai Tanjung Tiram. Penelitian dilakukan pada Oktober-November 2019 di perairan Pantai Tanjung Tiram Desa Poka. Pengumpulan data dilakukan dengan menggunakan metode transek linier kuadrat dan wawancara. Hasil penelitian menunjukkan densitas tertinggi diwakili oleh Nassarius quadrasi untuk kelas gastropoda sedangkan untuk kelas bivalvia diwakili oleh Marcia sp. Tingginya densitas pada kedua jenis moluska ini disebabkan oleh kesesuaian habitat yang didukung oleh kualitas perairan. Berdasarkan data responden, terdapat 20 jenis moluska yang dimanfaatkan baik untuk dikonsumsi, di jual maupun sebagai bahan baku pembuatan aksesoris melalui aktivitas “bameti”. Aktivitas pemanfaatan dilakukan oleh kelompok perempuan dan anak-anak. Waktu pengambilan moluska dilakukan pada saat air surut yang berlangsung 2 kali dalam seminggu dengan menggunakan alat bantu seperti tempurung kelapa, sendok, serok dan parang. Kata Kunci: kepadatan, aktivitas pemanfaatan, moluska, “bameti”, perairan Pantai Tanjung Tiram

Download Full-text

Meningkatkan Kualitas Produk Pastry Di Anantara Seminyak Bali Resort Melalui Pengolahan Bahan Baku

Jurnal Manajemen Perhotelan dan Pariwisata ◽

10.23887/jmpp.v2i2.22097 ◽

2019 ◽

Vol 2 (2) ◽

pp. 110

Author(s):

Luh Putu Sukawati ◽

Ni Made Ary Widiastini ◽

Putu Indah Rahmawati

Keyword(s):

Data Collection ◽

Food Quality ◽

Raw Materials ◽

Descriptive Analysis ◽

Analysis Technique ◽

Qualitative Descriptive ◽

Resort Hotels ◽

Resort Hotel ◽

Collection Methods

Abstrak Penelitian ini bertujuan untuk mengetahui produk pastry yang di jual di hotel Anantara Seminyak Bali Resort dan strategi yang dilakukan dalam meningkatkan kualitas produk pastry di hotel Anantara Seminyak Bali Resort. Metode pengumpulan data yang digunakan adalah observasi, wawancara dan dokumentasi. Subjek dalam penelitian ini adalah Executive Sous Chef, Chef Pastry, Chef de Partie dan Staff Kitchen Anantara Seminyak Bali Resort. Objek penelitian ini adalah strategi dalam meningkatkan kualitas produk pastry di hotel Anantara Seminyak Bali Resort. Teknik analisis yang dipergunakan adalah deskriptif kualitatif. Hasil penelitian menunjukkan bahwa faktor yang mempengaruhi produk pastry yang dijual di hotel Anantara Seminyak Bali Resort adalah rendahnya penjualan produk pastry dan bahan baku untuk pembuatan kue. Strategi yang dilakukan dalam meningkatkan kualitas produk pastry di hotel Anantara Seminyak Bali Resort adalah membuat inovasi baru yang membuat keunikan di setiap penyajian, hygiene dan sanitasi, serta menjaga dan meningkatkan kualitas makanan. Kata Kunci: Produk pastry, Bahan baku, Kualitas produk Anantara Seminyak Bali Abstract This study aims to find out pastry products sold at Anantara Seminyak Bali Resort hotels and the strategy carried out in improving the quality of pastry products in Anantara Seminyak Bali Resort hotel. Data collection methods used are observation, interviews and documentation. The subjects in this study were the Sous Executive Chef, Pastry Chef, Chef de Partie and Kitchen Staff Anantara Seminyak Bali Resort. The object of this research is a strategy in improving the quality of pastry products at the Anantara Seminyak Bali Resort hotel. The analysis technique used is qualitative descriptive analysis. The results of the study indicate that the factors that influence the pastry products sold at the Anantara Seminyak Bali Resort hotels is low sales of pastry products and raw materials for making cake, the strategy carried out in improving the quality of pastry products at the Anantara Seminyak Bali Resort hotels is making new innovations which makes it unique in every presentation, hygiene and sanitation, and maintaining and improving food quality. Keywords: Pastry products, Raw materials, Product quality Anantara Seminyak Bali

Download Full-text

ORGANOLOGI ALAT MUSIK TONGKEK DI LOMBOK TIMUR

10.31219/osf.io/ge638 ◽

2021 ◽

Author(s):

Hary Murcahyanto ◽

Yuspianal Imtihan ◽

Muhammad Alfian Nur Khair

Keyword(s):

Data Collection ◽

Qualitative Method ◽

Raw Materials ◽

Sound Quality ◽

Musical Instruments ◽

Data Display ◽

Analysis Techniques ◽

Collection Data ◽

The Subject

Organology of Tongkek musical instruments in Pancor Subdistrict Selong East Lombok Province West Nusa Tenggara has an important role to be held, this research focuses on the process of making and processing the ignition of Tongkek musical instruments. This type of research uses the descriptive qualitative method. The subject in this study is The Tongkek Craftsman. Data collection techniques used in this research are interviews, laboratory tests, and documentation. Examination of the validity of data in this study using source triangulation. Data analysis techniques used consist of four stages, namely, data collection ( data collection), reduction (data reduction), Data display (presentation of data), and Conclusion drawing/verification (examiner conclusion and verification). The results of this study contain the organology of Tongkek musical instruments in detail and detail. First, in the manufacturing process, the craftsmen pay attention to the quality of tools and materials to be used, such as the degree of dryness, thickness, the sharpness of the knife, and the diameter of the bamboo used. Second, the process of logging, the most important thing in the process of Tongkek is the sensitivity of taste in each craftsman. Good quality raw materials are also very supportive of sound quality in Tongkek. So with this research, a piece of Tongkek music will know Tongkek instruments better and understand the importance of caring for Tongkek musical instruments wisely, so that the use of Tongkek musical instruments can be used optimally and is expected to bring up the makers of Tongkek with good sound quality.

Download Full-text

KEBUTUHAN IKAN BAHAN BAKU INDUSTRI PINDANG DI PELABUHAN PERIKANAN PANTAI TASIK AGUNG REMBANG

Marine Fisheries Journal of Marine Fisheries Technology and Management ◽

10.29244/jmf.v10i2.30852 ◽

2019 ◽

Vol 10 (2) ◽

pp. 193-204

Author(s):

Ernani Lubis ◽

Anwar Bey Pane ◽

Khoerul Fatoni

Keyword(s):

Data Collection ◽

Raw Materials ◽

Vital Role ◽

Type Number ◽

Fish Processing

Fishing port plays a vital role in providing fish raw materials (IBB) required for fish processing industries (IPI). The planning and development of IPI at Tasik Agung Rembang Coastal Fishing Port (PPP) rely on information regarding IBB supplies, however little data is available to support the decision. The purpose of this study was to investigate the origin of the IBB in fulfilling IPI demand for Pindang production and assess the IBB actual supplies (type, number, quality). A survey on the availability of IBB was conducted by involving various stakeholders including port officers, fishers, and IPI related entrepreneurs. Data collection consisted of both demand and supplies of IBB, which incorporate types, volume, and quality of fish. The results showed that the total demand for IBB was 824.8 ton/month and consisted of 9 species. However, the existing supplies of IBB only cover 59.5% of it. Keywords: raw materials, pindang, Tasik Agung fishing port

Download Full-text

Meningkatkan Kualitas Produk Pastry Di Anantara Seminyak Bali Resort Melalui Pengolahan Bahan Baku

Jurnal Manajemen Perhotelan dan Pariwisata ◽

10.23887/jmpp.v2i1.22084 ◽

2019 ◽

Vol 2 (1) ◽

pp. 30

Author(s):

Luh Putu Sukawati ◽

Ni Made Ary Widiastini ◽

Putu Indah Rahmawati

Keyword(s):

Data Collection ◽

Food Quality ◽

Raw Materials ◽

Descriptive Analysis ◽

Analysis Technique ◽

Qualitative Descriptive ◽

Resort Hotels ◽

Resort Hotel ◽

Collection Methods

Download Full-text

Implementasi Kualitas Produk PT. Nina Venus Indonusa 2 Sukabumi

Journal of Management and Bussines (JOMB) ◽

10.31539/jomb.v1i2.688 ◽

2019 ◽

Vol 1 (2) ◽

pp. 365-381

Author(s):

Shera Wulan Ruswandi ◽

R. Deni Muhammad Danial ◽

Nor Norisanti

Keyword(s):

Data Analysis ◽

Data Collection ◽

Product Quality ◽

Data Reduction ◽

Raw Materials ◽

Data Presentation ◽

Descriptive Research ◽

Quality Of Products ◽

Data Analysis Methods

The purpose of this research is to find out what factors most influence the quality of products at PT. Nina Venus Indonusa 2 Sukabumi. The method used in this research is qualitative and descriptive research methods with data collection techniques in the form of observation, interviews and documentation. Data analysis methods used are data reduction and data presentation and conclusions or verification. The results of this study are wig products in accordance with established standards because PT. Nina Venus Indonusa 2 Sukabumi Maintain good quality of the products used by sending samples of raw materials before processing. Conclusions, Product Quality at PT. Nina Venus Indonusa 2 Sukabumi is very important to help increase the value of the company by paying attention to the quality of products marketed so that consumers are satisfied with the results of products made from wigs that have been produced at PT. Nina Venus Indonusa 2, because PT. Nina Venus Indonusa 2 Sukabumi observed how the trends or needs that are needed in the market Keywords: Product quality

Download Full-text

Manajemen Unit Produksi Berbasis Inovasi Produk (Studi pada SMK Negeri 7 Purworejo)

Jurnal VARIDIKA ◽

10.23917/varidika.v26i2.680 ◽

2015 ◽

Vol 26 (2) ◽

Author(s):

Budi Swityastuti ◽

Budi Sutrisno

Keyword(s):

Data Collection ◽

Raw Materials ◽

Participant Observation ◽

Natural Setting ◽

Product Innovations ◽

Marketing Resources ◽

Collection Data ◽

Resources Sharing ◽

The City

The purpose of this study was to obtain an overview of: planning, implementation and supervision of the production unit based product innovations developed in SMK Negeri 7Purworedjo. This research was qualitative by ethnography design. The research was was SMK 7 Purworedjo focusing on innovation sanitary napkins that can be washed and reused brand “Siklus”. Data collection was conducted in a natural setting and techniques of data collection were through participant observation, in-depth interviews and documentation. Data analysis techniques were done through four phases namely data collection, data reduction, data display and conclusion. The results of the study are (1) Planning UPJ (Unit Production/Services) consider factors: purpose, type of production, targeting, marketing, resources, sharing, managing, availability of raw materials and place of execution, (2) Implementation of UPJ includes : organizing, production, delivery and implementation prakerin students, (3) Supervision UPJ includes: the quality of the product by the management, administration by the principal, and students prakerin by tutors. This study recommends that the product innovations of UPJ SMK 7 Purworedjo are circulated out of the city product innovations of UPJ SMK 7 Purworedjo are circulated out of the city.

Download Full-text

Implementasi Manajemen Mutu Terpadu Dalam Memberikan Layanan Untuk Meningkatkan Prestasi Peserta Didik di SLB YPAC Pangkalpinang

SUSTAINABLE: Jurnal Kajian Mutu Pendidikan ◽

10.32923/10.32923/sus.vol1.iss1.18 ◽

2019 ◽

Vol 2 (2) ◽

pp. 265-278

Author(s):

Diah Rina Miftakhi ◽

Nurjanah Nurjanah

Keyword(s):

Quality Management ◽

Data Collection ◽

Human Resources ◽

Learning Process ◽

School Environment ◽

Quality Of Services ◽

Teaching Staff ◽

Learning Material ◽

Analysis Model

describe the implementation of an integrated quality management component consisting of the quality of services provided by the school, human resources in teaching, the school environment, and learning process in SLB YPAC Pangkalpinang. The method used in this study, namely by using a naturalistic qualitative approach. Data collection is done through observation, interviews, and documentation. The subjects of this study include the principal, teachers, employees, and students. The validity of the data is done by triangulation, and deeper observation. Analysis of the data used is the interactive analysis model of Miles and Huberman through data collection, data reduction, data presentation, and conclusion drawing. The results showed that: (a) the quality of services to students in SLB YPAC Pangkalpinang had met good service standards. This can be seen from the services in the form of facilities and infrastructure which are quite complete in schools; (b) the quality of human resources in the education process shows good teacher resources. This can be seen from the teacher data which shows that the teaching staff at SLB YPAC Pangkalpinang 95% of educators with S1 qualifications in the field of education; (c) the quality of the environment in SLB YPAC Pangkalpinang is already good. This can be seen from the very strategic location of the school because the location of the school is in the middle of the city so that it is easily accessible by the community; (d) the quality of the learning process carried out by teachers at Pangkal Pinang YPAC SLB is good. This can be seen from the realization of the form of activities through learning planning by preparing lesson plans for each subject, then implementing learning, which includes strategies and methods used by teachers in delivering learning material, and evaluation of learning. Keywords: Integrated quality management, student achievement ABSTRAK Tujuan dalam melaksanakan penelitian ini adalah untuk melihat pelaksanaan serta mendeskripsikan implementasi komponen Manajemen Mutu Terpadu yang terdiri dari kualitas layanan yang diberikan sekolah, sumber daya manusia dalam mengajar, lingkungan sekolah, dan proses pembelajaran di SLB YPAC Pangkalpinang. Metode yang digunakan dalam penelitian ini, yaitu dengan menggunakan pendekatan kualitatif naturalistik. Pengumpulan data dilakukan melalui observasi, wawancara, dan dokumentasi. Subyek penelitian ini antara lain kepala sekolah, guru, pegawai, dan peserta didik. keabsahan data dilakukan dengan triangulasi, dan pengamatan yang lebih mendalam. Analisis data yang digunakan adalah model analisis interaktif Miles dan Huberman melalui kegiatan pengumpulan data, reduksi data, penyajian data, dan penarikan kesimpulan. Hasil penelitian menunjukkan bahwa: (a) mutu layanan terhadap peserta didik di SLB YPAC Pangkalpinang sudah memenuhi standar layanan yang baik. Hal ini dilihat dari layanan yang berupa fasilitas sarana dan prasarana yang sudah cukup lengkap di sekolah; (b) mutu sumber daya manusia dalam proses pendidikan menunjukkan sumber daya guru yang baik. Hal ini dapat dilihat dari data guru yang menunjukkan bahwa tenaga pengajar di SLB YPAC Pangkalpinang 95% pendidik berkualifikasi S1 bidang kependidikan; (c) mutu lingkungan yang ada di SLB YPAC Pangkalpinang sudah baik. Hal ini terlihat dari letak sekolah yang sangat strategis karena lokasi sekolah yang berada di tengah kota sehingga mudah dijangkau oleh masyarakat; (d) mutu proses pembelajaran yang dilakukan oleh guru di SLB YPAC Pangkalpinang sudah baik. Hal ini dapat dilihat dari realisasi bentuk kegiatan melalui perencanaan pembelajaran dengan menyusun RPP setiap mata pelajaran, kemudian pelaksanaan pembelajaran, yang meliputi strategi dan metode yang digunakan guru dalam menyampaikan materi pembelajaran, dan evaluasi pembelajaran.

Download Full-text

KEPUASAN KONSUMEN DITINJAU DARI KUALITAS PELAYANAN, STORE ATMOSPHERE DAN PROMOSI DI RUMAH MAKAN PONDOK JOWI SOLO

JURNAL ILMIAH EDUNOMIKA ◽

10.29040/jie.v4i02.1220 ◽

2020 ◽

Vol 4 (02) ◽

Author(s):

Shofia Zulfa Amalina ◽

Sri Hartono ◽

Ratna Damayanti

Keyword(s):

Quality Of Service ◽

Data Collection ◽

Customer Satisfaction ◽

Service Quality ◽

Consumer Satisfaction ◽

Sampling Technique ◽

Likert Scale ◽

The Relationship

The purpose of this study was to analyze the effect of whether or not the quality of service, store atmosphere and promotion of consumer satisfaction at Pondok Jowi Restaurant Solo. The population in this study were consumers of Pondok Jowi Solo Restaurant in January 2020 at May 2020 with a total of 14,030 people. The sampling techniquemismpurposive samplingm which is a sampling technique with certain considerations by taking 100 respondents. Data collection uses a Likert scale questionnaire to measure respondents' answers to identify the relationship between service quality, store atmosphere and promotion of customer satisfaction. The results show that service quality, store atmosphere and promotion have a simultaneous and significant effect on customer satisfaction, servicei quality has assignificant effect on customer satisfaction, store atmosphere has a significant effect on customer satisfaction, and promotion has significant effect on customer satisfaction. Keywords: Service quality, Store atmosphere, Promotion, Consumer satisfaction

Download Full-text

PENGARUH KUALITAS PELAYANAN TERHADAP KEPUASAN PELANGGAN PLN RAYON KEDIRI KOTA (STUDI KASUS PEMBAYARAN REKENING LISTRIK DI PLN RAYON KEDIRI KOTA)

JURMATIS : Jurnal Ilmiah Mahasiswa Teknik Industri ◽

10.30737/jurmatis.v1i2.441 ◽

2019 ◽

Vol 1 (2) ◽

pp. 96

Author(s):

Septiyan Budi Santoso ◽

Heribertus Budi Santoso ◽

Ana Komari

Keyword(s):

Quality Of Service ◽

Data Collection ◽

Customer Satisfaction ◽

Primary Data ◽

Customer Complaints ◽

Work Area

This study aims to determine how high the level of customer satisfaction with the service of PLN Rayon Kediri Kota, to determine the quality of service to customer satisfaction PLN Rayon Kediri Kota, to determine the response of the PLN Kediri Kota in dealing with customer complaints. This research was conducted in the work area of PLN Rayon Kediri Kota. The research time was on March 18, 2017 to March 24, 2017. In writing this thesis, the author uses primary data collection techniques, namely by distributing questionnaires to PLN Rayon Kediri Kota customers who come to the payment counter. and PLN District Kediri City services. Based on the results of the research, the quality of service conducted by PLN District Kediri Kota is sufficient to satisfy its customers, as evidenced by the results of a questionnaire that has been conducted on 100 respondents of PLN Rayon Kediri City.Penelitian ini bertujuan untuk mengetahui seberapa tinggi tingkat kepuasan pelanggan terhadap pelayanan PLN Rayon Kediri Kota, Untuk mengetahui kualitas pelayanan terhadap kepuasan pelanggan PLN Rayon Kediri Kota, Untuk mengetahui respons pihak PLN Kediri Kota dalam menghadapi keluhan pelanggannya. Penelitian ini dilakukan di wilayah kerja PLN Rayon Kediri Kota. Waktu penelitian pada tanggal 18 Maret 2017 sampai dengan 24 Maret 2017. Dalam penulisan skripsi ini, penulis menggunakan teknik pengumpulan data primer yaitu dengan membagikan kuesioner terhadap pelanggan PLN Rayon Kediri Kota yang datang ke loket pembayaran dan pelayanan PLN Rayon Kediri Kota. Berdasarkan hasil penelitian kualitas pelayanan yang dilakukan oleh PLN Rayon Kediri Kota sudah cukup memuaskan pelanggannya terbukti dengan hasil kuesioner yang telah dilakukan terhadap 100 responden PLN Rayon Kediri Kota.

Download Full-text

TECHNOLOGICAL ASPECTS OF HIGH QUALITY RAW MATERIAL OBTAINING FOR PECTIN PRODUCTION

Vestnik of the Russian agricultural science ◽

10.30850/vrsn/2019/6/47-50 ◽

1970 ◽

pp. 47-50

Author(s):

I. A. Ilina ◽

I. A. Machneva ◽

E. S. Bakun

Keyword(s):

Raw Materials ◽

Thermal Characteristics ◽

Environmental Safety ◽

Raw Material ◽

High Quality ◽

Temperature Conductivity ◽

Drying Temperature ◽

Plant Raw Materials ◽

Gel Forming Ability

The article is devoted to the study of the chemical composition, physical and thermal-pfysical characteristics of damp apple pomaces and the identifying patterns of influence of drying temperature the functional composition and gel-forming ability of pectin. The research is aimed at obtaining initial data for the subsequent calculation of the main technological, hydro-mechanical, thermal, structural and economic characteristics of devices for drying the plant raw materials, ensuring the environmental safety and high quality of pectin-containing raw materials, the reducing heat and energy costs. As a result of the study of the thermal characteristics of apple pomaces, the critical points (temperature conductivity – 16.5 x 10-8 m2/s, thermal conductivity – 0.28 W/m K, heat capacity – 1627 j/(kg K)) at a humidity of 56 % are determined, which characterizing the transition from the extraction of weakly bound moisture to the extraction of moisture with strong bonds (colloidal, adsorption). It was found that the pomaces obtained from apples of late ripening have a higher content of solids (21-23 %), soluble pectin and protopectin (2.5-4.5 %). Dried pomaces obtained from apple varieties of late ripening contain up to 25 % pectin, which allow us to recommend them as a source of raw materials for the production of pectin. The optimum modes of preliminary washing of raw materials are offered, allowing to the remove the ballast substances as much as possible. It is established that when the drying temperature increases, the destructive processes are catalyzed: the strength of the pectin jelly and the uronide component and the degree of pectin esterification are reduced. The optimum drying temperature of damp apple pomaces is 80 0C, at which the quality of pectin extracted from the dried raw materials is maintained as much as possible. It is shown that the most effective for the pectin production is a fraction with a particle size of 3-5 mm, which allow us to extract up to 71 % of pectin from raw materials.

Download Full-text