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THE RISE OF YOUNG ENTREPRENEURS IN THE COVID-19 PANDEMIC
Get PDFEvery business requires intrinsic and extrinsic resource. Intrinsic resource including financial literacy and passion or entrepreneur intention. Extrinsic resource is access to finance or capital. They needs capital to increase and developing business. Access to capital also plays an important role in increasing business. The aim of this study was to determine how can entrepreneurs in University student increase during covid-19 pandemic? How does interaction between financial literacy and access to capital on entrepreneurial intention among student university students in Bali, Indonesia? This study uses primary data, questionnaires collected from 257 participants. Data analyze using path analysis. The findings in this study, entrepreneurs in University student are significantly increase during covid-19 pandemic. Access to capital has no significant effect on student entrepreneurial intentions, financial literacy has a significant positive effect on entrepreneurial intentions, and access to capital of university students in Bali, Indonesia
SERIALISASI VERBA BAHASA KEMAK
Get PDFTulisan ini bertujuan untuk mengungkap keunikan dari konstruksi serialisasi verba
bahasa Kemak. Data Penelitian ini bersumber dari informan yang diperoleh dengan
metode wawancara dan pengamatan yang didukung teknik elisitasi, pengamatan
partisipatif, rekam, dan catat. Analisis data menggunakan metode padan dan metode
agih. Hasil analisis data disajikan dengan menggunakan metode informal. Hasil
analisis data menunjukkan bahwa kluasa BKm dibentuk oleh predikat yang dapat
berupa verba tunggal dan verba serial. Terkait dengan KVS BKm ditemukan bahwa KVS
BKm dapat dibangun oleh dua verba dan juga tiga verba. KVS BKm dengan tiga verba
biasanya diawali dengan verba verba e ‘ingin’, verba ber ‘suka’, verba laka ’suruh’,
verba bebe’i ‘ikut’, dan verba gesa ‘coba’. KVS BKm dengan dua verba dan tiga verba
berperilaku seperti verba tunggal atau sederhana yang menjalankan fungsi predikat
sebuah klausa atau kalimat. Fungsi gramatikal subjek dan objek pada konstruksi verba
serial merupakan subjek dan objek yang dimiliki oleh kedua maupun ketiga verba yang
membentuk KVS tersebu
Application Ecogel Incorporation additive for maintain freshness of Strawberry fruit during storage
Get PDFStrawberries are popular fruits with high economic value and nutritional content,
which are easily damaged. Therefore, the edible coating is one of the steps used to extend the
shelf-life of strawberry and maintain its quality. This process uses aloe gel, which contains
glucomannan, capable of cross-linking with other ingredients, to bridge the mass transfer of
destructive components. The purpose of this study is to examine the influence of additives
against the stability of ecogel as an edible coating method for Strawberry fruit in order to
maintain its freshness during storage. The method used a factorial complete randomized design
to determine the treatment of additives such as acid, potassium sorbate, and calcium chloride
into Aloe gel. Secondly, it determines the storage time of Strawberry fruit for 0, 3, 6, 9, 12, and
15 days. The result showed that the Ecogel treatment with the addition of ascorbic acid additives
retains the freshness of strawberry fruit till the 9th in cold temperatures of 7 ± 1C. It also reduces
the weight, vitamin C, pH, and total soluble solid of the fruit, while retaining the moisture
content
The Role And Competence Of Library Administrator In The Era Of Digital Information
No full textThe library is one of the institutions providing information services. With the entry of information technology into a demand for library administrators to change their role and further improve competence. This research is a study conducted in the Special Region of Yogyakarta Indonesia. The informants used in this study are people who are competent in the field of libraries and digital information, data collection techniques through direct observation, interviews with predetermined informants, data were analyzed descriptively qualitatively with the Miles and Hubberman model, namely data reduction, data display, and conclusion/verification. The results of the study stated that in this digital information era there was quite a drastic change in the roles and competencies of librarians. Changes in roles include: (a) creative information presenters; (b) as an information consultant; (c) as educators; (d) as a researcher; (e) as a companion; (f) must be more active and critical of information; (g) willingness to always learn new things. Changes in the field of competence include: (a) Technology Skill and Network Management; (b) Media Management Storage and Retrieval; (c) Management and Leadership; (d) Business Development; (e) Information Skills; (f) Communication and Customer Care; (g) Personal Behavior
Community Empowerment in Household Wastewater Management in Songan A Village, Kintamani Sub-District, Bangli.
Get PDFThe management of household wastewater is basic sanitation and does not
get enough attention; poor sanitation conditions affect decreasing the quality of the
environment, especially public health. The identification and analysis of sanitation
problems, especially in the treatment of household wastewater, was carried out in
Songan A Village, Kintamani District, a densely populated area located on the shores
of Lake Batur and the necessities of living and agriculture using lake water, this
condition requires pollution control. The research was conducted by means of field
surveys, interviews, and literature studies on household waste management and public
health knowledge, analysis, and descriptive qualitative studies. The research shows that 30% of the experience of public health and household wastewater treatment in Songan A Village is still lacking, and waste treatment does not meet the requirements.
Community empowerment was needed in public health knowledge and household wastewater management to create a village of Songan A that was comfortable, clean, and supports the Mount Batur geotourism area's image as a world tourist attraction
BUKU AJAR TEORI DAN METODE PERANCANGAN ARSITEKTUR 4
Get PDFBuku ajar mata kuliah Teori dan Metode Perancangan Arsitektur 4 merupkan kelanjutan dari mata kuliah Teori dan Metode Perancangan Arsitektur 3 yang pokok bahasannya adalah programming. Buku mata kuliah ini membahas tentang konsep
dan tema dalam arsitektur dan perumusan serta penerapan tema dan konsep tersebut. Dalam perancangan sebuah bangunan, seorang arsitek menggunakan tema dan konsep perancangan melalui suatu pendekatan-pendekatan tertentu yang
didasari oleh ide-ide atau gagasan-gagasan yang menjadi cikal bakal lahirnya rancangan tersebut. Di samping itu juga terciptanya sebuah tema dan konsep juga dipengaruhi oleh konteks lokasi di mana bangunan tersebut akan dibangun.
Capaian pembelajaran mata kuliah ini adalah Mahasiswa atau perserta didik mampu merencanakan, merancang dan menjelaskan hasil rancangan dengan konsep pemecahan masalah yang tepat (tema dan konsep dasar) dan dapat dipertanggungjawabkan secara ilmiah serta penyajian hasil dalam bentuk grafik,
sketsa, dan gambar arsitektur pada fungsi bangunan bertemakan hospitality architecture yang berskala kawasan dengan ketinggian lantai antara 1 – 3 lantai dan
luas kawasan 4000 m2.
Buku ajar ini tentunya mengalami suatu perkembangan seiring dengan perubahan-perubahan yang terjadi dalam kurikulum arsitektur. Olah karena itu buku ajar ini tentunya setiap tahun mengalami perubahan edisi dalam penyempurnaannya.
Dalam penyempurnaan buku ini, penulis memerlukan kritik dan saran yang sifatnya membangun untuk kepentingan akademik yang lebih baik lagi
TEKNOLOGI PENGEMASAN PINDANG TONGKOL VAKUM DAN MUTU
Get PDFPengemasan merupakan produk industri global yang sangat penting, karena dengan pengemasan semua hasil bahan pangan dapat mencapai tujuan dengan mutu yang baik. Pengemasan vakum adalah suatu sistem pengemasan hampa udara dimana tekanan yang dihasilkan dalam suatu ruang vakum kurang dari 1 atm dengan cara mengeluarkan O2 dari kemasan sehingga dapat memperpanjang umur simpan. Adapun keunggulan dari pengemasan vakum yaitu dapat meningkatkan masa simpan (shelf life), mengurangi loss produk, mempertahankan rasa, dan lain-lain. Proses pengemasan vacuum juga bisa membantu menjaga mutu dan kualitas produk sehingga bisa bertahan dalam jangka waktu yang cukup lama. Mutu pindang tongkol yang dikemas vakum mampu memperpanjang masa simpan yang berbeda pada suhu penyimpanan yang berbeda.
Buku bahan ajar ini disusun berdasarkan hasil penelitian multi year, kutipan dari berbagai buku/text book, jurnal maupun artikel majalah di media google yang disarikan terkait dengan pengemasan vakum. Buku ini dilengkapi dengan data berupa tabel, gambar berupa foto serta grafik untuk memperjelas pernyataan. Ucapkan terimakasih kepada pengolah ikan pindang tongkol di Sentra Pemindangan Ikan Desa Kusamba Klungkung Bali yang telah bersedia produk pindangnya dipakai sebagai bahan penelitian. Universitas Warmadewa, melalui Lembaga Penelitian yang telah memberikan dorongan dan bantuan pendanaan untuk penelitian tersebut di atas
Building the Spirit of Governance in Realizing the Village SDGs in Bali Province, Indonesia
No full textThe transformation from Millennium Development Goals (MDGs) to Sustainable Development Goals (SDGs) to Village SDGs, implies that the direction of global agreement in the field of rebuilding is in the concept of People Center Development, which requires elements of governance in it. This research is about building the spirit of governance in realizing the Village SDGs, by conducting an initial study of the SDGs in the Province of Bali. The aim of this research is to find out the practice of SDGs in policy and empirically in development. The research method used was a qualitative research approach with data collection techniques consisting of interviews, literature studies and field observations. The informants were determined purposively consisting of 9 people. The data analysis technique used was the Miles, Huberman, and Shaldana (2014) model. This study found that the provincial government of Bali has responded to global calls and central government policies regarding the importance of SDGs practice by issuing the Bali Governor Regulation Number 39 of 2019. There are 4 SDGs points that have been programmed while their elaboration at the district/city to village level is still hampered by the incomplete Village SDGs data
Nano-ecogel to maintain the physicochemical characteristics of fresh-cut mangosteen
Get PDFFresh-cut mangosteen is a minimally processed product that is currently popular due to the
requirement for fresh produce, quality, convenience, and minimal preparation. The process of skin
removal causes fast deterioration in fresh-cut mangosteen. The nano edible coating of aloe vera gel or
nano-ecogel can be applied to delay physicochemical changes in fresh-cut mangosteen. This study is
intended to determine the effect of nano-ecogel concentration and immersion time to maintain the
physicochemical characteristics of fresh-cut mangosteen. The effects of the concentration of
nano-ecogel (100%, 75%, 50%, and 25%, v/v) and immersion time (1, 2, and 3 min) of fresh-cut
mangosteen on acidity, vitamin C, water content, total dissolved solids, weight loss, texture and
browning index were evaluated for nine days of cold storage. The concentration of nano-ecogel,
immersion time, and interaction affected the acidity, water content, total dissolved solids, weight loss,
and browning index of fresh-cut mangosteen. The best treatment was immersion in 50% nano-ecogel
for 1 mi
Artikel-Edible Coating of Aloe Gel for Maintain Quality of Strawberry Fruit During Storage
Get PDFStrawberries are popular fruits and have high economic value. The nutritional content
of strawberries is quite high but very easily damaged. One step to maintain the quality and extend
the self-life of strawberry fruit is using edible coating. The Edible coating is primary packaging
base on an edible material and can protect product from the environmental impact. Aloe gel is
one of the ordinary components that can be formulated into edible coating. Aloe gel contains
Glucomannan which is capable of forming cross linking with other ingredients, thus functioning
as a barrier to mass transfer. The purpose of research is determining the length of immersion in
the edible coating of aloe gel and storage time in cold temperatures to the quality of strawberry
fruit. The study uses a factorial complete randomized design and two repeats. The first factor is
immersion time of strawberry into Aloe gel (1, 2, and 3 minutes). The second factor is storage
time of Strawberry fruit (1, 3 and 6 days). The best research results are 1minute immersion time
and 3day storage. The quality of strawberry fruit include texture 3.95%, pH 3.39, total dissolved
36%, and vitamin C 41.29 mg/100gr