scholarly journals Sistem Penunjang Keputusan dalam Optimalisasi Pemberian Insentif terhadap Pemasok Menggunakan Metode TOPSIS

2021 ◽  
pp. 101-108
Author(s):  
Vicky Setia Gunawan ◽  
Yuhandri Yunus
Keyword(s):  
Alternative Assessment ◽  
Raw Material ◽  
Calculation Process ◽  
Choice Decision ◽  
Alternative Choice ◽  
To Receive ◽  
Good Rating ◽  
Selection Of

Generally, every company must have an assessment of the supplier of materials in order to maintain the quality of their production. When a supplier gets a good rating, the company usually gives awards such as incentives to the supplier in the hope of increasing motivation, professionalism and good relations with the company. The determination of incentives is currently only based on analysis of existing data records manually, which may lead to errors. From previous observations, a decision support system was created in the optimization of incentives. This study aims to optimize the results of decisions in providing incentives to suppliers. The method used is Technique for Others Preference by Similarity to Ideal Solution (TOPSIS). This method can determine which suppliers are entitled to incentives. The data that is processed in this research comes from PT. Prima Beton Cakrawala. Price, Quality, Delivery, Service and Offer are the assessment criteria for determining incentive recipients. The results of the TOPSIS calculation process can find a more accurate alternative choice decision, because the alternative assessment is in accordance with the specified criteria. Based on the value of the criteria weight for the selection of incentive recipients for each alternative. The results of this study recommend A3 suppliers with a preference value of 0.646 as raw material suppliers who are entitled to receive incentives. Comparisons made between manual calculations and the system built get almost the same results. So that the level of accuracy is 95% accurate enough, so that it can produce factual decision data in order to assist companies in determining incentive recipients so as to increase the motivation of suppliers in providing services. So that it is expected that the leadership can use it as a reference for optimizing decisions on providing incentives.

Study on the Processing Technology of ERTI-7 Titanium Wire Based on AHP-PQ Model

2011 ◽  
Vol 120 ◽  
pp. 230-234
Author(s):  
Cheng Zhang ◽  
Rong Mo ◽  
Hai Cheng Yang ◽  
Xiao Jun Wang ◽  
Xiao Rui Lu
Keyword(s):  
Processing Technology ◽  
Raw Material ◽  
Machining Process ◽  
Chemical Compositions ◽  
Surface Machining ◽  
Good Surface ◽  
Titanium Wire ◽  
Selection Of

This article determines the main factors influencing the quality of ERTi-7 titanium wire through building AHP-PQ model: processing technology. under the circumstance of instable quality of ERTi-7 titanium wire in international market. Through the selection of raw material, feeding material evenly during melting, control of melting times and the determination of surface machining process, the inhomogeneity of chemical compositions of ERTi-7 and the corresponding removal method are studied. The results show that it is easier to obtain ingot with good surface and fine structure using triple melting without increasing the content of Pd element, and then going through non-oxidation roller-die drawing process, we will obtain qualified titanium wire with good surface and also conforming to the request of AWS A5.16/A5.16M:2007.

scholarly journals pH of exudate test in the physiological quality of crambe seeds

2016 ◽  
Vol 46 (6) ◽  
pp. 1014-1018 ◽  
Author(s):  
Charline Zaratin Alves ◽  
Lennis Afraire Rodrigues ◽  
Carlos Henrique Queiroz Rego ◽  
Josué Bispo da Silva
Keyword(s):  
Pearson Correlation ◽  
Raw Material ◽  
Mean Values ◽  
Tukey Test ◽  
Physiological Quality ◽  
The Subject ◽  
The Mean ◽  
C 30

ABSTRACT: Crambe is a rapeseed with high oil content and can be used as a winter cover or as a source of raw material for the production of biodiesel, however espite the growing interest in the culture, research on the subject is still incipient, especially concerning the seed production and analysis technology. The purpose of this study is to evaluate the physiological quality of crambe seeds, 'FMS Brilhante' cultivar, by testing the pH of exudate. Five seed lots were submitted to the determination of water content and the tests of germination and vigor (first count, emergence and tetrazolium). In the conduction of pH exudate test, temperatures (25 and 30oC), and periods of seed imbibition in water (15, 30 and 45 minutes) were tested. The experiment was conducted in a completely randomized manner, with four replicates, and the mean values were compared by the Tukey test at 5% probability; Pearson correlation between the pH of the exudate and initial tests was also made. Testing the pH of exudate is promising for separating lots of crambe seeds and the following combinations of 25°C/30 minutes or 30°C/45 minutes can be used.

scholarly journals The formulation of white oyster mushroom (Pleurotus ostreatus (Jacq.) P. Kumm) as natural flavoring and the quality test in temperature and drying time variations

2021 ◽  
Vol 922 (1) ◽  
pp. 012054
Author(s):  
S Sadli ◽  
S Saleha ◽  
D Fiana ◽  
M Misrahanum
Keyword(s):  
Low Temperatures ◽  
Pleurotus Ostreatus ◽  
Raw Material ◽  
Quality Test ◽  
Drying Time ◽  
Test Parameters ◽  
Time Variations ◽  
Oyster Mushrooms

Abstract The determination of the drying temperature and time depends to the characteristic of the mushrooms. The use of low temperatures causes the mushrooms to not fully ripen, if the temperature is too high the protein contained in the mushrooms can be denatured and drying too long will change the color of the mushrooms to brown and change its taste. Research on the processing of oyster mushrooms as a raw material for natural flavoring, it is carried out to determine the quality flavoring produced through a descriptive test of the test parameters, color, aroma, taste and texture by variations the temperature 60¼C and 70¼C in drying time 6, 7 and 8 hours. The results of descriptive test of the sixth color of the flavoring have an intensity of attractive colors are light brown; Descriptive taste test F1, F2 and F5 have the intensity of the taste is rather pleasant, the umami is weak while F3, F4 and F6 have taste is quite good, umami tastes; Descriptive test of the six flavoring textures has a good intensity and; Descriptive test of the sixth aroma of flavoring has a slightly fragrant aroma intensity, the aroma of the material is not too smelly. The conclusion of the research is that temperature and drying time do not affect quality of color, aroma and texture. However, they affect the taste where the temperature 60¼C for 8 hours and a temperature of 70¼C within 7 and 8 hours have enough delicious taste with tasteful umami.

scholarly journals technical level of small-town shoemaking in Gdańsk Pomerania in the 14th century

2021 ◽  
Vol 28 ◽  
Author(s):  
Karolina Blusiewicz
Keyword(s):  
Mechanical Treatment ◽  
Professional Knowledge ◽  
The Other ◽  
Raw Material ◽  
Animal Origin ◽  
Late Medieval ◽  
14Th Century ◽  
Purposeful Selection ◽  
Selection Of

Based on the late medieval leather artefacts from Puck, Gniew, Lębork and Chojnice, an attempt was made to assess the level of shoemaking production at that time. Microscopic analyses of leather goods and production waste proved that in the field of tanning the activities related to the mechanical treatment of leather were carefully performed, although with insufficient professional knowledge concerning the process. The results of the identification of the animal origin of the leather confirmed the purposeful selection of raw material with different properties for individual footwear elements and the ability to properly cut it. The quality of the shoemaking products was highly rated in terms of technology and style. However, in the analysed collections a clearly perceptible difference in craftsmanship and assortment of products from Gniew and the other three towns was noticed.

The issue of "oil shrinkage" during the compounding of oils in the processes of production, collection, preparation and transportation of hydrocarbon raw materials

2021 ◽  
pp. 104-113
Author(s):  
O. P. Deryugina ◽  
E. A. Trapeznikov
Keyword(s):  
Raw Materials ◽  
Raw Material ◽  
Colloidal System ◽  
Main Pipelines ◽  
Different Types ◽  
Preliminary Study ◽  
The Stability ◽  
Mixed Oil

The article discusses the issue of industrial compounding, which improves the quality of the raw materials supplied to the main pipelines. Compounding from "to compound" (English) - to mix. When mixing different types of oil obtained, "incompatibility" is possible, which is expressed in the precipitation of a solid sediment and violation of the stability of the colloidal system and due to the differing properties of oils. Attention to this problem is due to the tightening of requirements for the quality of raw materials that must comply with modern standards. The article discusses the causes of the problem of "incompatibility" of oil during compounding and effective ways of solving it, substantiates the need for a preliminary study of the properties of mixed oil in order to identify possible incompatibility of various types of oil. The standard tests for determination of incompatibility indices characterizing the ability of raw materials to mix are considered. The article substantiates the need to develop methods for diagnosing the incompatibility of oils as the most important task of modern chemical science, the solution of which will improve the quality of the raw material obtained and solve many technological problems in the compounding process.

The Simulation of Heat and Vapour Transfer Trough Fibrous Materials

2010 ◽  
Vol 297-301 ◽  
pp. 1205-1209 ◽  
Author(s):  
Ivana Salopek Čubrić ◽  
Zenun Skenderi
Keyword(s):  
Structural Parameters ◽  
Basic Structure ◽  
Raw Material ◽  
Fibrous Materials ◽  
Vapour Permeability ◽  
Physiological Processes ◽  
Repeat Units ◽  
Materials Used

The heat and water vapour transmitting properties of fibrous materials are important factors that affect the clothing's comfort as well as the quality of special functional clothing that is worn in extreme environmental conditions. The paper introduces advanced system for the simulation of physiological processes that appear next to the human skin. Its use enables the measurement of heat and vapour transfer trough fibrous structures, as well as determination of vapour permeability and permeability index. The experiments reported here refer to the measurement of a number of fibrous materials used for the next-to-skin wear. For the measurement have been produced materials that differ either in their structure or raw material in order to observe the influences of different parameters to the transfer properties. The transfer trough fibrous materials is mainly affected by its structure that comprises of a repeat units with cellular geometry containing air pores, yarns that form basic structure and intersection points of two or more yarns. Therefore, the structure of materials is also investigated and described by means of fabric moduli. Dynamics of heat and vapour transfer is observed through the experimentally obtained data and the influence of a number of structural parameters is discussed. The statistical methods are used to qualify the effects of investigated variables on the heat and vapour resistance.

scholarly journals The Effect of Drying Parameters on the Quality of Pork and Poultry-Pork Kabanosy Produced according to the Traditional Specialties Guaranteed Recipe

2017 ◽  
Vol 2017 ◽  
pp. 1-7 ◽  
Author(s):  
Marta Chmiel ◽  
Lech Adamczak ◽  
Katarzyna Wrońska ◽  
Dorota Pietrzak ◽  
Tomasz Florowski
Keyword(s):  
Relative Humidity ◽  
Salt Content ◽  
Raw Material ◽  
Chemical Components ◽  
Drying Process ◽  
Final Yield ◽  
Drying Conditions ◽  
Drying Chamber ◽  
Selection Of

The aim of this study was to determine the effect of differentiated air relative humidity during the drying process on selected quality features of TSG (traditional specialties guaranteed) pork and poultry-pork kabanosy. After heat treatment and 24-hour cooling at 4–6°C, the products were placed in three chambers at 15°C with differentiated air relative humidity: 60, 70, and 80%, respectively. The drying process was carried out until all variants of kabanosy achieved the required final yield of the product (<68%). Color components, water activity and shear force, water, protein, fat, and salt content, and the TBARS indicator values were determined. The drying process might be shortened (~50%) by a reduction of humidity in the drying chamber from 80 to 60%. The changes in the content of chemical components in pork kabanosy compared to poultry-pork ones demonstrated the different dynamics of the drying of the two types of kabanosy and the need for the selection of optimum drying conditions relative to raw material composition.

scholarly journals Insight into the Way the Content of Biologically Active Compounds in Meadowsweet Inflorescences (Filipendula ulmaria (L.) Maxim.) Is Shaped by Phytosociological Habitats

Molecules ◽  
2021 ◽  
Vol 26 (17) ◽  
pp. 5172
Author(s):  
Kinga Stawarczyk ◽  
Aleksandra Chrupek ◽  
Agnieszka Sękara ◽  
Michał Gostkowski ◽  
Małgorzata Karbarz
Keyword(s):  
Genetic Material ◽  
Biologically Active ◽  
Raw Material ◽  
Total Phenolic ◽  
Filipendula Ulmaria ◽  
Biochemical Compounds ◽  
Active Chemical ◽  
Insight Into

A collection of herbs from the natural environment remains not only a source of raw material but also provides evidence of chemical differentiation of the local populations. This work aimed at performing a phytosociological analysis of seven different stands of meadowsweet (Filipendula ulmaria (L.) Maxim.) occurrence. A determination of total phenolic compounds and salicylates and the antioxidant activity of dried meadowsweet inflorescences (Flos ulmariae) was also performed. Active chemical compounds in F. ulmaria inflorescences were related to chemotype and diversified between investigated populations. Geographical distance and variation in phytosociological locations affected chemical composition in different ways, shaping the content of biochemical compounds crucial for herbal material quality. The obtained results can be a valuable indicator for Nexo and Baligród populations, which are good genetic material for research, breeding, and cultivation due to their biochemical composition, especially with respect to salicylates, as major compounds of determining market quality of Flos ulmariae.

scholarly journals Assessment of the competitiveness of catering companies

2020 ◽  
Vol 23 (9) ◽  
pp. 77-85
Author(s):  
Nataliia Kyrnis
Keyword(s):  
High Tech ◽  
Internal Factors ◽  
Approach Method ◽  
Methodological Approaches ◽  
Determination Of Parameters ◽  
Post Industrial ◽  
Optimal Evaluation ◽  
Selection Of

Modernization of the Ukrainian economy under the influence of global post-industrial trends mainstreams the priority of development of science-intensive, high-tech, innovative activities. Modernization creates the preconditions for strengthening competitive positions in the national and global markets. In modern conditions, the issue of assessing the competitiveness of catering companies is relevant. High competitiveness of the enterprise is the main condition of its activity and development. The purpose of the study is to assess the competitiveness of catering companies in the market of catering services in Ukraine. The study proposes methodological approaches to assessing the competitiveness of catering companies. Methodological approaches include continuity of monitoring, determination of parameters, indicators and criteria, selection of optimal evaluation methods. In the process of research the following methods were used: sociological survey, simple ranking, integrated assessment and factor method, system approach method. It was established that methodical approaches to assessing the competitiveness of catering companies include justification and development of a system of socio-economic indicators and criteria (product quality, quality of service, quality and organizational staff, efficiency, efficiency of personnel management, price). Methodological approaches include a set of indicators that form an integrated indicator of competitiveness. This indicator allows to consider objective differences in the dynamics of enterprises, the conditions of use of available resources in the process of forecasting and development of enterprises. A comprehensive diagnosis was carried out based on an integrated indicator of the competitiveness of restaurants on special orders (catering), during which it was determined that its level has a significant differentiation according to the indicators of the studied enterprises, which are due to both external and internal factors, which allows the development of strategic priorities and specific measures to develop the image of the enterprise and increase its competitiveness.

scholarly journals MICROSCOPIC EXAMINATION OF WOOL FIBERS IN PRAMENKA FOR THE QUALITY CLASSIFICATION OF RAW WOOL

2020 ◽  
Vol 19 (2) ◽  
Author(s):  
Nadžida MLAĆO ◽  
Amela KATICA ◽  
Velija KATICA ◽  
Almira SOFTIĆ ◽  
Vedad ŠAKIĆ ◽  
...  
Keyword(s):  
Textile Industry ◽  
Organic Waste ◽  
Environmental Problem ◽  
The Body ◽  
Raw Material ◽  
Wool Fibers ◽  
Quality Classification ◽  
Selection Of

In Bosnia and Herzegovina, Montenegro, as well as in most Balkan countries, wool is a major environmental problem. After sheep shearing, farmers usually leave the wool at the shear sites, providing poorly degradable organic waste. The purchase price of such untreated wool is as low as its quality. By this research, we have tried to draw attention, from another aspect, to the quality of wool fibers of certain parts of the body, which is ultimately very important in the textile industry and in the selection of wool for further processing. The cuticle is made from cornfied cells, flakes, located on the surface of wool fibers. One of the significant roles of the cuticle is the protective. Namely, the cuticle protects the wool fibers from various external factors, whether mechanical or physic-chemical (such as ammonia evaporation in poorly maintained facilities, etc.), which can damage the fleece and thus make it less quality. We have found some differences in the flakes position and shape in the wool fibers we investigated, depending on part of the body from which they were sampled. However, by microscopic analyses of samples taken from the root of the tail, we have found that the flakes were much smaller and finer in structure than the arrangement and appearance of the cornified flakes from the rump. In this study, we have compared the appearance and arrangement of flakes of cuticle, which is very important in assessing the quality of wool and its further use as a raw material.

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