74 research outputs found
MEKANISME PEMBAYARAN PAJAK KENDARAAN BERMOTOR SECARA CEPAT TEPAT MELALUI SAMSAT J’BRET
Get PDFThis final project report was prepared by Widia Khairunnisa with Student Registration Number 1641211022 with the title "The Mechanism of Motor Vehicle Tax Payment Quickly Through Samsat J'bret" This report is compiled based on the results of research conducted by the author at the Sukabumi I District Regional Revenue Management Office Cibadak or better known as the joint office One Roof Single Administration System which is located at Jalan Raya Sukabumi-Bogor KM 20 Downstream People Karang Tengah Village Cibadak District, Sukabumi Regency, West Java Province. Therefore, in this final project the author is interested in taking the title "Mechanism of Motor Vehicle Tax Payment Quickly Through Samsat J’bret".
The background of the author takes the title above is the mechanism of payment of motor vehicle tax quickly right through samsat j’bret. Samsat j'bret is an innovation that makes it easier for people to pay motor vehicle tax in the jurisdiction of West Java Regional Police through minimarkets such as Indomaret, Alfamaret, Alfamini, Tokopedia, Bukalapak and Kaspro, can also be via Bank Bank Jabar Banten tellers and PPOB (Payment Point Online Bank )
The research used by the author in the research was descriptive method. This descriptive research aims to describe objectively the actual situation. This research also uses data collection techniques in the form of interviews, observation and literature.bank
Based on the research being done, it can be concluded that the mechanism of motor vehicle tax payments through the new innovation Samsat J'bret (West Java Samsat Ngabret) aims to facilitate taxpayers in paying annual motor vehicle tax in the West Java Regional Police, taxpayers can pay taxes with easy, fast and right. Payment of Motor Vehicle Taxes Through Samsat J'bret can be done through Bank Jabar Banten, minimarkets such as Indomaret, Alfamaret, Alfamidi and PPOB (Payment Point Online Bank) and through Fintech such as Bukalapak, Tokopedia and KasPro to validate Vehicle Number Signs. conducted in Samsat in West Java and Bank Jabar Banten
Keabsahan Klausula Eksonerasi Dalam Kontrak Pinjam Meminjam Uang Berbasis Teknologi Informasi
Get PDFTesis ini bertujuan untuk menganalisis mengenai aspek hukum yang berkaitan dengan permasalahan hukum yang timbul dalam layanan pinjam meminjam uang berbasis teknologi informasi serta mekanisme penyelesaiannya. Tipe penelitian yang digunakan dalam tesis ini adalah penilitian hukum normatif yang bersifat preskriptif dan mengunakan metode pendekatan peraturan perundang-undangan serta pendekatan konseptual. Sumber bahan hukum yang digunakan adalah sumber bahan hukum primer dan sekunder. Teknik penulisan tesis ini adalah menganalisa bahan hukum. Berdasarkan penelitian ini diperoleh hasil bahwa dalam pelaksanaan penyelenggaraan layanan pinjam meminjam uang berbasis teknologi informasi terdapat permasalahan terkait dengan bagaimana aturan hukum mengenai keabsahan klausula baku yang memuat klausula eksonerasi pada kontrak pinjam meminjam uang berbasis teknologi informasi serta akibat hukum yang timbul saat kontrak pinjam meminjam uang berbasis teknologi informasi menggunakan klausula baku yang memuat klausula eksonerasi. Pada dasarnya BW telah mengatur tentang keabsahan kontrak dan akibat hukum jika kontrak tidak memenuhi syarat keabsahan, namun BW termasuk POJK 77/POJK.01/2016 masih belum dapat memberikan penjelasan secara menyeluruh terkait keabsahan kontrak pinjam meminjam uang berbasis teknologi informasi yang menggunakan klausula baku dengan memuat klausula eksonerasi dan akibat hukum yang ditimbulkan
Analysis of the Nutritional value of Puyu fish (Anabas testudineus) and Acceptability of the Processing
No full textThere are two types of iron in food, heme and non-heme, heme is the main source of animal protein and has good availability for absorption by the body and quail has good protein. The purpose of this study was to determine the analysis of the nutritional value of Puyu Fish (Anabas testudineus) and the acceptability of the processing. The research design used experimental analysis using qualitative analysis with AAS and HPLC methods and organoleptic (hedonic) tests were carried out on 30 panelists who were tested statistically with the ANOVA test. Four treatments in this studies was obtained the highest carbohydrate in the steamed treatment was 18,039 grams and the highest protein in the dried treatment was 31,432. The fat content with the fried treatment was the highest (26,027 g) than the steamed treatment (3,897 g). The water content without treatment was the best value (67.20 g) than the dried treatment (9.48 g). Ash content was obtained 20,702 gr for dried treatment greater than untreatment (4,541 gr). The calcium value in the dried treatment (444.83 mc/gr) more than the fried treatment o(200.00 mc/gr). The highest levels of Zing (Zn) in the dried treatment (42.11g) and the vitamin A content of monitored fish was 457 RE. The organoleptic test showed that frying had the highest value of 3.5 in terms of aroma, while in terms of texture and the lowest value is dried was 1.8 in terms of taste. The statistical test showed not significant difference with a p value of <0.05.</jats:p
Analysis of the Nutritional value of Puyu fish (Anabas testudineus) and Acceptability of the Processing
No full textThere are two types of iron in food, heme and non-heme, heme is the main source of animal protein and has good availability for absorption by the body and quail has good protein. The purpose of this study was to determine the analysis of the nutritional value of Puyu Fish (Anabas testudineus) and the acceptability of the processing. The research design used experimental analysis using qualitative analysis with AAS and HPLC methods and organoleptic (hedonic) tests were carried out on 30 panelists who were tested statistically with the ANOVA test. Four treatments in this studies was obtained the highest carbohydrate in the steamed treatment was 18,039 grams and the highest protein in the dried treatment was 31,432. The fat content with the fried treatment was the highest (26,027 g) than the steamed treatment (3,897 g). The water content without treatment was the best value (67.20 g) than the dried treatment (9.48 g). Ash content was obtained 20,702 gr for dried treatment greater than untreatment (4,541 gr). The calcium value in the dried treatment (444.83 mc/gr) more than the fried treatment o(200.00 mc/gr). The highest levels of Zing (Zn) in the dried treatment (42.11g) and the vitamin A content of monitored fish was 457 RE. The organoleptic test showed that frying had the highest value of 3.5 in terms of aroma, while in terms of texture and the lowest value is dried was 1.8 in terms of taste. The statistical test showed not significant difference with a p value of <0.05
Physico-Chemical Properties And Antioxidant Activities of Rhodomytus tomentosa syrup
No full text Antioxidants are natural compounds found in many fruits, as well as in Rhodomyrtus tomentosa. The research, Rhodomyrtus tomentosa will be processed in form of syrup. The results of the organoleptic test of syrup ranged from like to very like by panelists. Determine the physical and chemical properties on syrup Rhodomyrtus tomentosa were acidity value is 4,41, total acid is 0,003%, total dissolved solids 23,74oBrix and sugar level of syrup is 21%. The results of Vitamin C content analysis of 1.25 mg / 100 g. The syrup contains Fe 0.525 mg / L and Cu 0.220 mg / L. In the Rhodomyrtus tomentosa syrup there is no lead (Pb), cadmium (Cd), Mercuri (Hg), Arsenic (As) and Stanum (Sn) metal. The content of antioxidant activity sirup is 10.31 %
LTA ASUHAN KEBIDANAN KOMPREHENSIF PADA NY.S UMUR 28 TAHUN DI PKD GEJAGAN, KECAMATAN NGADIREJO, KABUPATEN TEMANGGUNG
No full textPhysico-Chemical Properties And Antioxidant Activities of Rhodomytus tomentosa syrup
No full text Antioxidants are natural compounds found in many fruits, as well as in Rhodomyrtus tomentosa. The research, Rhodomyrtus tomentosa will be processed in form of syrup. The results of the organoleptic test of syrup ranged from like to very like by panelists. Determine the physical and chemical properties on syrup Rhodomyrtus tomentosa were acidity value is 4,41, total acid is 0,003%, total dissolved solids 23,74oBrix and sugar level of syrup is 21%. The results of Vitamin C content analysis of 1.25 mg / 100 g. The syrup contains Fe 0.525 mg / L and Cu 0.220 mg / L. In the Rhodomyrtus tomentosa syrup there is no lead (Pb), cadmium (Cd), Mercuri (Hg), Arsenic (As) and Stanum (Sn) metal. The content of antioxidant activity sirup is 10.31 %
MUTU ORGANOLEPTIK DAN KIMIA ABON IKAN GABUS (CHANNA STRIATA) YANG DISUBSTITUSI SUKUN (ARTOCARPUS ALTILIS)
No full text<p><em>The aim of research was to determine the effect of substitution breadfruit (Artocarpus altilis) organoleptic quality and chemical content shredded. This research is experimental, with five treatments. Organoleptic tests carried snake head with breadfruit substitution processed into shredded. The study was conducted using a CRD (completely randomized design) with five treatments and two replications. Analyses were performed using analysis of variance to see the effect of adding breadfruit between treatments. If the results differ significantly (F count&gt; F table) then continued with DNMRT test at 5% level. Chemical proximate analysis conducted shredded. Shredded most preferred is the treatment of C made from snake head 83.37% and 16.33% breadfruit. The protein content decreased with increasing number of substitutions breadfruit, otherwise the fiber content increases. Chemical Ingredients shredded were 438 Calories, 31.5% carbohydrate, 19.8% protein, 25.9% fat, 8% ash content and moisture content of 14.8% and 1,12 g fiber. Shredded is made of snake head 83.37% and 16.33% breadfruit meet standard SII shredded. Except for the water content is still rather high (14.8%) is in excess of the permitted standards SII shredded by 10%.</em></p></jats:p
PENGARUH SUBSTITUSI IKAN TUNA (Thunnus sp) TERHADAP MUTU ORGANOLEPTIK DAN KIMIA ABON JANTUNG PISANG (Musa acuminate balbisiana colla)
No full textThe purpose of this research is to know the making of shredded banana flower that has been boild and fried (abon) with an experiment of tuna substitution of  0%, 25%, 50% and 75% from weight of banana flower. The highest yield of 42% was obtained from the making of abon consisting of 25% banana flower and 75% tuna. The best result of organoleptic test result is D treatment (comparison of banana flower and tuna were 25%: 75%) in the likes category. Protein content increases with the increasing number of substitutes of tuna , otherwise the fiber content decreases. Fat content was between 18-20%. The most preferred abon chemical content (abon D) in every 100 g of abon contains 302 calories, 20.6% carbohydrate, 14.0% protein, 18.2% fat, ash content 4.2% and water content 42.9% and fiber 0.92 g. Abon D is made from 25% banana heart and 75% tuna meets SNI abon fish standard, except for the water content is still a bit high that is more than 10% of SNI standards
Mutu Hedonik Kimia Dan Mikrobiologi Flakes Yang Disubstitusi Tepung Kecambah Kacang Hijau
No full textFlakes merupakan sarapan siap saji yang berbentuk lembaran tipis, biasanya dikonsumsi dengan penambahan susu sebagai menu sarapan. Awalnya flakes dibuat dari biji jagung utuh yang dikenal dengan corn flakes. Tujuan penelitian ini untuk menganalisis uji proximat dan uji organoleptik flakes dengan subsitusi tepung kecambah kacang hijau (Phaseolus radiatus L.). Penelitian ini dilakukan di STIKes Perintis Padang dan Laboratorium Instrumentasi Pusat Fakultas Teknologi Pertanian Univeritas Andalas, serta uji bakteri dilakukan di Laboratorium Mikrobiologi dan Bioteknologi Hasil Pertanian Fakultas Teknologi Pertanian Universitas Andalas.. Pengamatan subjektif yang dilakukan uji hedonik dengan 25 orang panelis. Metode penelitian eksperimen dengan 2 kali pengulangan. Analisis uji statistik yang digunakan yaitu uji ANOVA. Hasil penelitian ini didapatkan bahwa flakes dengan subsitusi tepung kecambah kacang hijau 30% merupakan flakes yang paling disukai panelis dengan karbohidrat 82%, protein 5,83%, lemak 6,35%, kadar air 4,31%, kadar abu 1,42%, kalori 408,47 kal. Flakes tidak mengandung bakteri Salmonella. Bakteri Bacillus cereus berada dibawah standar BPOM
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