1,720,987 research outputs found
ANALISIS PENGARUH LINGKUNGAN KERJA (KEBISINGAN DAN SUHU) TERHADAP KINERJA KARYAWAN DI PT. SANTOSA UTAMA LESTARI CABANG BIMA
No full textThe work environment is the most important thing that must be considered by a company to provide occupational safety and health (K3), so that it can provide comfort and improve employee performance. This study aims to determine the level and influence of the work environment (noise and temperature) on the performance of employees at PT. Santosa Utama Lestari Bima Branch. Methods of collecting data through questionnaires, observation, and documentation studies. The results showed that there were still noise and temperature levels in the work area that exceeded the standard Threshold Value. Testing using multiple linear regression analysis method, with the independent variables, namely noise and temperature and the dependent variable, namely employee performance. Simultaneously, noise and temperature variables have a negative and no significant effect on employee performance at PT. Santosa Utama Lestari Bima Branch with a calculated f value smaller than f table (3.174<3.63) and a significant level of 0.071>0.05. Based on the t-test, the noise variable has a negative effect on employees' work comfort with a t-count value smaller than t-table (-2.310<2.313) with a significant level of 0.036<0.05. The temperature variable has a negative effect on employees with a t-count value that is lower than t-table (3.174<3.63) with a significant level of 0.892>0.05. The result of testing the coefficient of determination is 20.4% of employee performance factors at PT. Santosa Utama Lestari Bima Branch can be explained by the temperature noise variable, while 79.6% is explained by other factors.Lingkungan kerja merupakan hal paling penting yang harus diperhatikan oleh suatu perusahaan untuk memberikan keselamatan dan kesehatan kerja (K3), sehingga dapat memberikan kenyamanan dan meningkatkan kinerja karyawan. Penelitian ini bertujuan untuk mengetahui tingkat dan pengaruh lingkungan kerja (kebisingan dan suhu) terhadap kinerja karyawan di PT. Santosa Utama Lestari Cabang Bima. Metode pengumpulan data melalui kuesioner, observasi, dan studi dokumentasi. Hasil penelitian menunjukkan masih terdapat tingkat kebisingan dan suhu di area kerja yang melebihi standar Nilai Ambang Batas. Pengujian dengan menggunakan metode analisis regresi linear berganda, dengan variabel independen yaitu kebisingan dan suhu dan variabel dependen yaitu kinerja karyawan menunjukkan secara bersamaan variabel kebisingan dan suhu berpengaruh negatif dan tidak berpengaruh signifikan terhadap kinerja karyawan PT. Santosa Utama Lestari Cabang Bima dengan nilai f hitung lebih kecil dari f tabel (3.174<3.63) dan tingkat signifikan 0.071>0.05. Berdasarkan uji T menunjukkan variabel kebisingan berpengaruh negatif terhadap kenyamanan bekerja karyawan dengan nilai t hitung lebih kecil dari t tabel (-2.310<2.313) dengan tingkat signifikan 0.036<0.05. Variabel suhu berpengaruh negatif terhadap karyawan dengan nilai t hitung lebih kecel dari t tabel (3.174<3.63) dengan tingkat signifikan 0.892>0.05. Hasil pengujian koefisien determinasi adalah 20.4% faktor-faktor kinerja karyawan di PT. Santosa Utama Lestari Cabang Bima dapat dijelaskan oleh variabel kebisingan suhu, sedangkan 79.6% dijelaskan oleh faktor-faktor lain
Going Beyond Counting First Authors in Author Co-citation Analysis
Full text linkThe 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
Design of a Tray Dryer Machine
Full text linkThe Tray Dryer is one of the most widely used batch-type drying tools due to its simple design. The configuration of the tray dryer consists of an arrangement of several racks with a convection drying system, where hot air is circulated onto the racks in a space to dry the products. The tray dryer is capable of reducing the drying area dimensions and improving the contact of hot air with the material, making the drying process adjustable. The purpose of this research is to understand how to determine the methods and design a tray dryer drying machine. The design of this tray dryer drying machine utilizes Solidworks software, comprising both structural and functional design. The temperature distribution of the tray dryer machine has the highest temperature on the top rack because the fan is less efficient in promoting temperature uniformity across each drying rack. Thus, testing on the drying machine varies, where on the first rack, the temperature reaches 50°C, while on the second rack, it decreases to 49°C, and on the third rack, it is 45°C. This led to testing with the material of cherry leaf with an initial moisture content of 64.2%, obtaining moisture content after 90 minutes of drying on the first rack at 47.33%, on the second rack at 48.3%, and on the third rack at 53.6%. So, in the testing process, different results are obtained for each rack
Variations on the Author
Full text link“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
Analisis Ketersediaan Bahan Baku Industri Tahu dan Tempe melalui Pendekatan Supply Chain Management: Analysis of Raw Material Availability of Tofu and Tempeh Industry through Supply Chain Management Approach
No full textSupply Chain Management (SCM) is a crucial component in the manufacturing industry. SCM involves key activities such as designing new products, planning production and inventory, executing production, shipping activities, and procuring raw materials, especially at UD. Rahayu. UD. Rahayu is a culinary business specializing in tofu and tempeh, operating since 1980 and continuing to date. The business has consumers in various places. During the red months (when the sky is bright), UD. Rahayu reduces its production, impacting the production process and raw material availability at UD. Rahayu. The objective of this research is to examine Supply Chain Management and the distribution patterns of raw materials for tofu and tempeh from local suppliers at UD. Rahayu. The research was conducted using qualitative methods, including observation, in-depth interviews, and the distribution of questionnaires to relevant parties involved in the study, containing pertinent questions. The results indicate that the inventory risk of raw materials is not solely due to a lack of suppliers; several factors influence it, such as the risk of damaged raw materials, mismatched specifications, delayed arrival of raw materials, and excess raw material risk. Consequently, the success of a supply chain, particularly in the availability of raw materials, can have a positive impact on meeting the production needs of UD. Rahayu. This research makes an important contribution to our understanding of Supply Chain Management in the context of culinary businesses, as well as providing a basis for further research in this area.Supply Chain Management (SCM) merupakan bagian penting dalam industri manufaktur, SCM memiliki kegiatan-kegiatan utama yaitu, merancang produk baru, merancang produksi dan persediaan, melakukan produksi, kegiatan pengiriman dan juga pengadaan bahan baku khususnya di UD. Rahayu. UD. Rahayu adalah salah satu usaha yang bergerak pada bidang usaha kuliner (tahu dan tempe) sejak tahun 1980 hingga saat ini, yang memiliki konsumen di berbagai tempat. Setiap bulan merah (pada kondisi langit terang) maka UD. Rahayu akan mengurangi jumlah produksinya, dan berdampak pada proses produksi dan ketersediaan bahan baku di UD. Rahayu. Tujuan penelitian ini mengkaji Supply Chain Management dan pola distribusi bahan baku tahu dan tempe pemasok lokal di UD. Rahayu. Penelitian dilakukan dengan metode kualitatif yaitu observasi, wawancara mendalam (in-depth interview), dan pembagian kuesioner kepada pihak-pihak yang terkait pada penelitian yang berisikan daftar-daftar pertanyaan yang relevan. Hasil penelitian menunjukkan bahwa resiko persediaan bahan baku bukan hanya terjadi karena kurangnya pemasok tetapi ada pula beberapa faktor yang mempengaruhinya antara lain resiko bahan baku rusak, resiko bahan baku tidak sesuai spesifikasi, resiko bahan baku yang datang terlambat, serta resiko kelebihan bahan baku. Sehingga beberhasilan suatu rantai pasok terutama pada ketersediaan bahan baku dapat memberikan dampak positif untuk memebuhi kebutuhan produksi dari UD. Rahayu. Penelitian ini memberikan kontribusi penting bagi pemahaman kita tentang manajemen rantai pasok dalam konteks bisnis kuliner, serta memberikan dasar untuk penelitian lebih lanjut dalam bidang ini. 
Appropriate Similarity Measures for Author Cocitation Analysis
Full text linkWe 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
Characteristics Of Briquettes From Tamarind Branch (Tamarindus indica) And Coconut Shell (Cocos nucifera) With Starch Adhesive
Full text linkNatural resources in Indonesia are very abundant, but there are still some that are not utilised properly so that they only become waste polluting the environment, one of which is acid wood. This waste can be innovated into briquettes. This study aims to identify the characteristics of briquettes from tamarind wood and coconut shells with starch adhesive, including moisture content, ash, volatile substances, bound carbon, and calorific value. This study uses a complete randomised design (CRD) as a tool to analyse significant data at the 0.05% level. Each concentration involves a variation of composition between tamarind wood charcoal and coconut shell charcoal, with additional starch adhesive in the ratio of 90%:10%, 45%:45%:10%, and 50%:40%:10%. Each sample will then be analysed for moisture content, ash content, volatile matter content, bound carbon content, and calorific value. The results showed that the composition of the material mixture greatly affected the characteristics of the briquettes. The lowest average value of moisture content is at concentration P1 with a value of 1.69%, the lowest value in ash content is at concentration P1 with a value of 5.06%, the lowest volatile substance content is at concentration P1 with a value of 13.34%, the highest bound carbon is at concentration P3 with a value of 29.21% and the highest calorific value is at concentration P3 with a value of 6690 cal/gram. The characteristics that meet the SNI NO. 01/6235/2000 standards are only moisture content and calorific value, with the specified standards for moisture content 5,000. So from all five testing parameters of moisture content, ash content, volatile substance content, bound carbon content and calorific value, the best treatment was treatment P1 with 90% KA concentration: 10% adhesive
Pengaruh Penambahan Asap Cair Tempurung Kelapa (Cocos nucifera L.) pada Proses Pengawetan Ikan Bage
Full text linkAsap cair salah satu produk hasil pirolisis dari tempurung kelapa yang dapat digunakan sebagai sebagai bahan tambahan alami untuk pengawetan makanan. Pada saat ini asap cair banyak digunakan oleh para pelaku industri pangan sebagai pemberi aroma, tekstur dan cita rasa yang khas pada produk pangan seperti daging, ikan, dan keju. Selain itu, asap cair dinilai lebih praktis dan efisien karena pada proses pengawetan makanan lebih aman dibandingkan dengan pengasapan. Salah satu produk yang dapat diawetkan dengan penambahan asap cair adalah ikan bage khas sumbawa. Penelitian ini bertujuan untuk mengetahui pengaruh penambahan asap cair terhadap proses pengawetan ikan bage. Metode yang digunakan pada penelitian ini adalah Rancangan Acak Lengkap dua faktor. Faktor pertama yaitu konsentrasi asap cair yang terdiri dari 3 taraf yaitu 10 ml, 15 ml, dan 20 ml, serta faktor kedua yaitu lama penyimpanan terdiri dari 1 hari, 2 hari, dan 3 hari, data yang dihasilkan diolah menggunakan SPSS. Hasil penelitian ini menunjukkan bahwa asap cair dan lama penyimpanan berpengaruh nyata terhadap uji organoleptik yaitu 0,000 (P ≤ 0,05). Rata-rata perlakuan asap cair 20 ml dan lama penyimpanan 1 hari merupakan perlakuan terbaik dengan menunjukkan sifat fisik warna 3,60 (ikan cenderung berwarna putih), aroma 3,52 (tidak beraroma amis) dan tekstur 3,08 (bertekstur sedikit lembek)
Pengaruh Penggunaan Tray Dryer Pada Proses Pengeringan Daun Kelor Terhadap Karakteristik Kimianya: Kajian Suhu: Drying Characteristics of Moringa Oleifera Leaves Using a Tray Dryer Machine at Various Temperature Levels
No full textMoringa oleifera is a plant commonly found in tropical and subtropical regions such as Indonesia. Minimum utilization of Moringa leaves is one of the problems amid the abundant availability of Moringa leaves. Drying process using a tray-dryer (rack-type drier) is one suitable method for handling moringa leaves. This study aimed to determine the effect of using a tray dryer on the reseach parameters; moisture contect, relative humidity, drying rate and moisture ratio. The method in this study, a one-factor completely randomized design (RAL) was used with 3 treatments (45℃, 50℃ and 55℃)with a drying time of 1 hour. Research data were analyzed using SPSS. The results showed that the drying temperature had a significant effect on moisture content, relative humidity, drying rate, moisture ratio. The best treatment was at a drying temperature of 55℃ which resulted in a moisture content value of 27,56%, a relative humidity of the drying chamber of 32,20%, a drying rate of 0,148 kg/s, and a moisture ratio of up to 0.Kelor atau Moringa oleifera merupakan tanaman yang banyak ditemukan di daerah tropis maupun subtropis seperti Indonesia. Kurangnya pemanfaatan daun kelor menjadi salah satu masalah ditengah melimpahnya ketersediaan daun kelor. Pengeringan merupakan salah satu upaya untuk memperpanjang umur simpan dari daun kelor yang mudah rusak. Proses pengeringan menggunakan tray-dryer (pengering tipe rak) merupakan salah satu metode yang cocok untuk penanganan daun kelor. Tujuan dari penelitian ini adalah untuk mengetahui pengaruh penggunaan mesin pengering tray dryer terhadap parameter penelitian yaitu kadar air, kelembaban relatif, laju pengeringan dan moisture ratio. Pada penelitian ini menggunakan metode Rancangan Acak Lengkap (RAL) satu faktor dengan 3 perlakuan yaitu (45℃, 50℃ dan 55℃) dan waktu pengeringan selama 1 jam. Adapun data hasil penelitian dianalisis menggunakan SPSS. Hasil penelitian menunjukkan bahwa suhu pengeringan memberikan pengaruh signifikan terhadap Kadar air, kelembaban relatif, laju pengeringan, moisture ratio. Perlakuan terbaik terdapat pada suhu pengeringan 55℃ yang menghasilkan nilai kadar air sebesar 27,56%, kelembaban relatif ruang pengering sebesar 32,20%, laju pengeringan sebesar 0,148 kg/s, dan moisture ratio hingga mencapai 0
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