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PENGETAHUAN MASYARAKAT TENTANG MARKETING POLITIK PASANGAN ALI – ISMED PADA PEMILUKADA KOTA SAWAHLUNTO TAHUN 2013
No full textPenelitian ini dilatarbelakangi oleh kemenangan Pasangan Ali Yusuf- Ismed pada
Pemilukada Kota Sawahlunto Tahun 2013 dengan mengalahkan Pasangan Incumbent
Erizal Ridwan-Emeldi yang merupakan kandidat Incumbent, dimana Pasangan Ali Yusuf-
Ismed berhasil meraih suara terbanyak dikecamatan Talawi Kota Sawahlunto, dan
kemenangan Pasangan ini tak terlepas dari penerapan konsep Political Marketing yang
efektif dari Tim Pemenangan Pasangan Ali Yusuf-Ismed.
Teori yang digunakan dalam penelitian ini menggunakan Konsep Political
Marketing Harris and Lock yang terdiri dari Product (Identitas ideologi, isu politik, visimisi),
Promotion (Pemilihan media dalam mempromosikan figur) Price (Harga ekonomi,
Harga Psikologis, Harga citra nasional) Place (Penempatan, hubungan komunikasi, basis
masa). Metode yang digunakan dalam penelitian ini adalah pendekatan kuantitatif
deskriptif dengan desain penelitian survei. Teknik analisis data dalam penelitian ini
menggunakan program SPSS 22.00.
Hasil dari penelitian ini ditemukan bahwa pada bagian Product: mayoritas
masyarakat mengenal pasangan Ali - Ismed, serta mayoritas masyarakat mengetahui
partai pengusung Ali - Ismed, terakhir mayoritas masyarakat percaya terhadap
pelaksanaan visi misi Ali - Ismed. Pada bagian Place (penempatan) yaitu: mayoritas
masyarakat talawi pernah melihat Ali - Ismed mengadakan kampanye dari rumah
kerumah di kecamatan Talawi, selanjutnya mayoritas masyarakat sering melihat Ali yang
kurang mampu. Terakhir mayoritas masyarakat Talawi pernah melihat Ali - Ismed
memberikan kontribusi untuk masyarakat Talawi yang berguna untuk pembagunan
dikecamatan Talawi. Promotion yaitu: mayoritas masyarakat mengetahui bahwa Ali -
Ismed sering menggunakan Baliho dan Radio untuk mempromosikan figur mereka
kepada masyarakat. Price yaitu: pada bagian ini memang mayoritas masyarakat tidak
mengetahui biaya-biaya yang dikeluarkan oleh Ali - Ismed, tetapi mayoritas masyarakat
Talawi sering mendapatkan atribut-atribut yang diberikan oleh Ali -Ismed.
Kata Kunci : Political Marketing , Pemilukada Kota Sawahlunto
Going Beyond Counting First Authors in Author Co-citation Analysis
No full textThe present study examines one of the fundamental aspects of author co-citation analysis (ACA) - the way co-citation
counts are defined. Co-citation counting provides the data on which all subsequent statistical analyses and mappings
are based, and we compare ACA results based on two different types of co-citation counting - the traditional type that
only counts the first one among a cited work's authors on the one hand and a non-traditional type that takes into
account the first 5 authors of a cited work on the other hand. Results indicate that the picture produced through this non-traditional author co-citation counting contains more coherent author groups and is therefore considerably clearer. However, this picture represents fewer specialties in the research field being studied than that produced through the traditional first-author co-citation counting when the same number of top-ranked authors is selected and analyzed. Reasons for these effects are discussed
Pengaruh Komposisi Kacang Mete dan Kacang Tanah, serta Lama Penyanggraian Terhadap Mutu Mentega Kacang Campuran (Mixed Peanut Butter)
No full textANDI PRAMANA MATONDANG: The Effect of Cashew and Peanut, Ratio Roasting Time on The Quality Of Mixed Peanut Butter. Supervised by A. HALIM Solomon and ISMED SUHAIDI.
This research was conducted to determine the comparative effect of cashew nut and peanut ratio roasting time on the quality of Mixed Peanut Butter. The study was conducted randomized design consisting of two factors : the ratio cashew nut and peanut 10:90, 20:80, 30:70, and 40:60 g and the length orf rasting time 5, 19, 15, and 20 minutes. The parameters observed included water content, ash content, fat content, stickiness, separation of the emulsion, sensor color, smell, taste, and texture.
The results showed that the composition ratio of cashew nut and peanut had highly significant different effect on all parameters except the organoleptic taste that ware not significantly different. Roasting of time had highly significant different effect except ash content, fat content, organoleptic value not significantly different color and flavor oragnoleptik values significant different. Interaction of two factors had highly significantly different influence on all parameters except stickiness and the separation of emulsions. The composition of cashew nuts and peanuts with a long penyanggraian 20:80 g and roasting time 10 minutes produced mixture of peanut butter with the best quality.73 HalamanSkripsi Sarjan
Pengaruh Perbandingan Bubur Buah Tomat dengan Sari Ubi Jalar Oranye dan Konsentrasi Kalium Sorbat terhadap Mutu Saos Pepaya
No full textSRI NOVITA SARI “ The Effect of Mixture of Tomato Porridge with Sweet Potato Juice
and Potassium Sorbat Concentration on The Quality of Papaya Sauce”. Supervised By Ismed
Suhaidi, and Rona. J. Nainggolan.
The aim of this research was to investigate the effect of mixture of tomato porridge with
sweet potato juice and potassium sorbat concentration on the quality of papaya sauce. The
research had been performed using factorial completely rendomized design (CRD) with two
factors, i.e; mixture of tomato porridge with sweet potato juice (A)=(40:10%), (30:15%),
(30:20%), (25:25%) with 50% papaya porridge respectively and potassium sorbat concentration
(S)=(0%), (0,1%), (0,2%), (0,3%). Parameters analyzed were moisture content, ash content, total
acid, vitamin C content, total soluble solid, viscosity and organoleptik of color, smell, taste.
The results showed that mixture of tomato porridge with sweet potato juice had highly
significant effect on moisture content, ash content, total acid, vitamin C content, total soluble
solid, viscosity and organoleptic value (color, smell, taste). The potassium sorbat concentration
had highly significant effect on moisture content, ash content, total acid, vitamin C content,
viscosity, and organoleptic values. The intraction of mixture of tomato porridge with sweet potato
juice and potassium sorbat concentration had significant effect on total acid and had nosignificant
effect on moisture content, ash content, vitamin C content, total soluble solid, viscocity and
organileptic values. The (A3)=(30:20%) tomato porridge with sweet potato juice (S2)=(0,1%)
potassium sorbat concentration produced better and more acceptable quality of the sauce97 HalamanSkripsi Sarjan
Pengaruh Letak Daun dan Lama Fermentasi terhadap Mutu Teh Daun Gaharu
No full textThe Effect of Leaf Position and Fermentation Time on the Quality of
Agarwood Tea Leaf, supervised by ISMED SUHAIDI and ELISA JULIANTI
The aim of this research was to find the effect of leaf position and fermentation time on
the quality of agarwood tea leaf and to study the potential of agarwood leaf as brewed tea. The
research was using completely randomized design with two factors, i.e leaf position (L): (shoot
leaf, the second leaf, and the third leaf) and fermentation time (T) : (70 minutes, 80 minutes, 90
minutes and 100 minutes). Parameters analyzed were yield, moisture content, ash content, tannin
content, antioxidant activities, score values of steeping water colour, particles appearance,
infusion flavor, pulp infusion colour, and organoleptic value of taste,
The results showed that leaf position had highly significant effect on yield, moisture
content, ash content, tannin content, antioxidant activities, score values of steeping water colour,
particles appearance, pulp infusion colour, and organoleptic value of taste. The fermentation time
had highly significant effect on moisture content, tannin content, antioxidant activities, score
values of steeping water colour, particles appearance, infusion flavor, pulp infusion colour, and
organoleptic value of taste. Interaction of the two factors had significant effect on moisture
content, ash content and score value of steeping water colour. The shoot leaf and fermentation
time of 70 minutes produced the best agarwood tea.86 HalamanSkripsi Sarjan
Variations on the Author
No full text“Variations on the Author” discusses two of Eduardo Coutinho’s recent films (Um Dia na Vida, from 2010, and Últimas Conversas, posthumously released in 2015) and their contribution to the general question of documentary authorship. The director’s filmography is characterized by a consistent yet self-effacing form of authorial self-inscription: Coutinho often features as an interviewer that rather than express opinions propels discourses; an interviewer that is good at listening. This mode of self-inscription characterizes him as an author who is not expressive but who is nonetheless markedly present on the screen. In Um Dia na Vida, however, Coutinho is completely absent form the image, while Últimas Conversas, on the contrary, includes a confessional prologue that moves the director from the margins to the center of his films. This article examines the ways in which these works stand out in the filmography of a director who offers new insights into the notion of cinematic authorship
Appropriate Similarity Measures for Author Cocitation Analysis
No full textWe provide a number of new insights into the methodological discussion about author cocitation analysis. We first argue that the use of the Pearson correlation for measuring the similarity between authors’ cocitation profiles is not very satisfactory. We then discuss what kind of similarity measures may be used as an alternative to the Pearson correlation. We consider three similarity measures in particular. One is the well-known cosine. The other two similarity measures have not been used before in the bibliometric literature. Finally, we show by means of an example that our findings have a high practical relevance.information science;Pearson correlation;cosine;similarity measure;author cocitation analysis
ANALISIS FAKTOR-FAKTOR KEKALAHAN PASANGAN PETAHANA (ALI YUSUF-ISMED) PADA PEMILIHAN KEPALA DAERAH DI KOTA SAWAHLUNTO TAHUN 2018
No full textPemilukada adalah salah satu ajang kontestasi pemilihan pemimpin setingkat kabupaten/kota/provinsi. Pemilukada serentak yang terbaru dilaksanakan pada bulan Juni 2018. Sumatera Barat termasuk salah satu provinsi yang melaksanakan pilkada di empat daerah kabupaten/kota. Banyak hal yang mewarnai pemilukada tersebut, salah satu yang menarik adalah fenomena kekalahan pasangan petahana (Ali Yusuf - Ismed) di Kota Sawahlunto. Petahana yang kembali berpasangan adalah hal yang jarang terjadi. Begitupun di Sumatera Barat, dari empat pemilukada yang diselenggarakan di Sumbar pada pilkada serentak 2018 kali ini terjadi pecah kongsi antar pasangan petahana di tiga daerah, hanya di Kota Sawahlunto pasangan petahana yang kembali maju bersama pasangan yang sama dengan sebelumnya. Petahana yang kembali berpasangan untuk mencalonkan kembali menunjukkan bahwa komunikasi diantara keduanya berjalan dengan baik dan harmonis. Hal itu juga berarti bahwa keduanya ingin kembali melanjutkan pembangunan di daerahnya. Namun dalam realitanya, pasangan petahana tersebut dikalahkan oleh pasangan penantang. Fokus dari penelitian ini adalah faktor-faktor yang menjadi penyebab kekalahan pasangan petahana pada pemilukada di Kota Sawahlunto tahun 2018. Tujuan dari penelitian ini adalah untuk mendeskripsikan dan menganalisis faktor-faktor yang menjadi penyebab kekalahan pasangan Petahana (Ali Yusuf - Ismed) pada Pemilihan Umum Kepala Daerah Kota Sawahlunto Tahun 2018. Dalam menganalisis faktor-faktor tersebut peneliti menggunakan konsep marketing politik. Penelitian ini menggunakan metode kualitatif deskriptif. Hasil penelitian ini menunjukkan bahwa terdapat beberapa faktor penyebab kekalahan pasangan petahana Ali Yusuf – Ismed, diantaranya adalah karakteristik kepribadian Ali Yusuf yang kurang di sukai oleh masyarakat, kinerja kepemimpinan sebelumnya yang kurang memuaskan masyarakat, kurangnya promosi yang dilakukan oleh petahana, kelemahan tim internal pemenangan petahana dan kekuatan paslon lawan.
Kata kunci: pemilukada, kekalahan petahana, marketing politik
Pembuatan Cake tanpa Gluten dan Telur dari Tepung Komposit Beras Ketan, Ubi Kayu, Pati Kentang, dan Kedelai dengan Penambahan Hidrokoloid
No full textThe Making of Gluten and Egg Free Cake from Composite
Flour of Rice, Cassava, Potato Starch, and Soybean with the addition of Hydrocolloid supervised
by Elisa Julianti and Ismed Suhaidi.
The research was aimed to study the physical, chemical, and sensory characteristics of
cake from composite flour of rice, cassava, potato starch, and soybean with the addition of
hydrocolloid. This study used a completely randomized design with two factors, i.e : the
proportion of rice flour: cassava flour : potato starch : soybean : xanthan gum in composite flour
(T) : (30% : 50% : 15% : 4,5% : 0,5% ; 30% : 45% : 15% : 9,5% : 0,5% ; 30% : 40% : 15% :
14,5% : 0,5% and 100% wheat flour as control) and some type of egg replacer (G) : soy isolate
protein, soy isolate protein : corn starch : guar gum and egg flour as control (36,4 g ; 24 g : 10,4
g : 2 g ; 36,4 g). The parameters analyzed were volume, browning index, texture, moisture content,
ash content, protein content, fat content, carbohydrate content, crude fiber content, hedonic value
of colour, aroma, flavor, and texture.
The results showed that the ratio of rice flour, cassava flour, potato starch, soybean and
xanthan gum had highly significant effect on volume, texture, moisture content, ash content,
protein content, fat content, carbohydrate content, crude fiber content, hedonic value of colour,
aroma, flavor, and texture. Type of egg replacer gave highly significant effect of the volume,
browning index, protein content, fat content and carbohydrate content but had no significant effect
on texture, moisture content, ash content, crude fiber content, hedonic value of colour, aroma,
flavour and texture. Interaction of the two factors had highly significant effect on volume,
browning index, fat content, and carbohydrate content. Proportion of rice, cassava, potato starch,
soybean and xanthan gum (30% : 45% : 15% : 9,5% : 0,5) and soy isolate protein produced cake
with the best quality.130 HalamanSkripsi Sarjan
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