273 research outputs found

    Penggunaan Hak Angket Oleh DPR RI Dalam Mengawasi Kebijakan Pemerintah

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    Inquiry rights is the right of Parliament to conduct an investigation on the implemen-tation of a law or government policies relating to the important things, strategically, and im-pacted people's lives, nation, and state that allegedly contrary to the legislation. The rights, in its use is different between Law No. 6 of 1954 and Law No. 27 of 2009, both the implementation and the effectiveness in controlling government policy.This paper used sociological juridical approach by outlining the legislation related to inquiry rights and analyzing sociological aspect of the use of the inquiry rights by the members of Republic Indonesia Parliament.In conclusion, the inquiry rights of  Parliament members has been used normatively and tend to be political, they just want to be safe by sheltering under the government power to get something or sheltering on behalf of the people to draw sympathy, so that in the next election they could boost the votes

    The role of job satisfaction towards Organizational Citizenship Behavior (OCB)

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    Job satisfaction is a factor that can influence organizational citizenship behavior (OCB). This study aims to empirically examine the relationship between job satisfaction and OCB. The subjects in this study were lecturers at the University of X, and all of whom were permanent lecturers and had worked for at least 1 year. Subject selection was randomized and the sampling technique was randomized sampling. Methods used to collect the data were the scale of job satisfaction, and OCB scale. Data analysis used was product moment correlation techniques. Based on the results of hypothesis testing between job satisfaction and OCB, the results of the correlation coefficient (r) were = 0.331 with a significance level (p) of = 0.000 (p <0.01) which meant that there was a very significant positive relationship between job satisfaction and OCB. The magnitude of the influence of job satisfaction on OCB was 11% of OCB, and the remaining 89% was influenced by other variables outside of this study

    Black tea water kefir beverage : a thesis submitted in partial fulfilment of the requirement for the degree of Master of Food Technology, Massey University, Albany, New Zealand

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    Fermented foods and beverages play an important role in the human diet as they provide essential nutrients as well as contribute towards prevention of diseases. Lactic acid bacteria and yeasts are a major group of microorganisms associated with fermented products. Some of the microorganisms, known as probiotics, confer health properties to human health. Thus, many different types of fermented foods and beverages containing probiotics are produced around the world to support wellness and health. In recent years, there has been increased interest in the development of fermented functional plant-based foods and beverages due to a surge in scientific research of the products. Further, there is evidence that probiotic microorganisms can grow well in plant-based substrates. Water kefir is a sparkling fermented beverage with an acidic, sweet, slightly alcoholic taste, and a yeasty flavour. Water kefir fermentation can be achieved by the inoculation of water kefir grains as a starter culture into a solution containing sugar. Kefir grains consist of a symbiotic starter culture of lactic acid bacteria (LAB) and yeasts contained in a polysaccharide matrix. Microorganisms present in kefir grains are recognized as probiotics. The majority of previous studies have focused on the isolation and identification of water kefir cultures responsible for fermentation. There is, therefore, scanty information on the fermentation of plant-based water kefir beverages. The main objective of this study was to develop fermented black tea beverage using water kefir grains as a starter culture. Fermentation of black tea infusions as single and mixed substrate with carrot juice using water kefir grains were investigated. Microflora of water kefir grains used consisted of symbiotic starter culture of lactic acid bacteria (Lactococcus spp. and Lactobacillus spp.) and a yeast (Saccharomyces cerevisiae). The study was conducted in three main phases. The first phase investigated the effect of sucrose concentration (5% and 10%) and fermentation temperature (25°C and 30°C) in black tea water kefir fermentation for 72 h. Meanwhile, the effect of added carrot juice (5%, 10%, and 15%) on kefir beverage during secondary fermentation (24 h) at 25°C was investigated in the second phase. The stability of the final black tea water kefir beverage formulation during storage (4°C) for four weeks was investigated in phase three. Samples of black tea water kefir beverages were subjected to various analyses during fermentation and storage (4°C) for 4 weeks: titratable acidity, total soluble solids (°Brix), colour, viable cell counts of constituent starter culture, sensory evaluation, sugars, organic acids, antioxidants, and pH was also measured. Results showed that fermentation temperature, sugar concentration, and carrot juice concentration contributed to the physico-chemical and microbiological characteristic as well as sensory properties of the product. In phases one and two, pH and total soluble solids (°Brix) decreased, while titratable acidity and cell counts of LAB and yeasts increased during fermentation of the products. LAB and yeasts were able to grow in black tea and addition of carrot juice into the beverages slightly increased their growth. The best fermentation conditions based on physico-chemical and sensory properties were kefir beverage containing sugar (10%) and carrot juice (10%) fermented at 25°C for 96 h. In phase three, the growth and survival of Lactococcus spp. and Lactobacillus spp. were low during storage of the product (4°C) while Saccharomyces cerevisiae maintained high cell numbers (7.03±0.07 log cfu/ml) at the end of storage (28 days). Results showed the possibility to produce low sugar water kefir beverage containing 0.08±0.01% (w/v) sucrose, 1.55±0.04% (w/v) glucose, and 2.93±0.20% (w/v) fructose. The fermented kefir beverage also contained 0.202±0.02% (w/v) lactic acid, 0.114±0.03% (w/v) acetic acid and some antioxidants (gallic acid, ECG, EGC, EGCG, theobromine and caffeine) which may be beneficial to human health. There was significant difference (p<0.05) in the colour (L*, a*, b*) of the fermented beverages during storage (4°C). Black tea water kefir beverage containing 10% sugar and 10% carrot juice fermented at 25°C for 96 h was well-liked by consumer sensory panellists

    The correlation between work motivation and job satisfaction of the academic staffs

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    Work motivation is one important factors of job satisfaction. This research aims to determine the correlation between work motivation and job satisfaction of the academic staffs. The research subjects consisted of 40 academic staffs who have already worked for at least 1 year in University X Yogyakarta. Those subjects were chosen by simple random sampling technique. In addition, work motivation and job satisfaction scales were used to collect the data. Pearson’s product moment analyzed the data of this research. The results show that the coefficient between work motivation and job satisfaction is 0.689 with a significance level of 0.000 (p<0.05). It can be inferred that there is a very significant positive relationship between work motivation and job satisfaction of the academic staffs in University X Yogyakarta. In other words, the higher the work motivation, the higher the job satisfaction of the academic staffs

    Job satisfaction as a mediating variable in the effect of transformational leadership on performance

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    Purpose: This study aims to examine the direct and indirect effect of transformational leadership on performance with job satisfaction as a mediator of the educational staff at the University of X Yogyakarta, and the direct effect of job satisfaction on the performance of educational staff at the University of X Yogyakarta. Methodology: The population of this study was the educational staff at the University of X. The sampling technique used in this study was stratified random sampling, involving a total of 50 educational staff as samples. Data collection was done using a performance scale, job satisfaction scale, and transformational leadership scale. The data were analyzed using the path regression ordinary least square technique. Main Findings: The results showed that transformational leadership has a significant effect on job satisfaction of educational staff, transformational leadership does not effect on performance of educational staff, job satisfaction has a significant effect on performance of educational staff and transformational leadership has a significant effect on performance through job satisfaction as a mediator of educational staff. Thus, job satisfaction can play a good role as a mediator. Applications of this study: Satisfaction has an important role in increasing work productivity which includes quantity and quality of work, timeliness of work, work effectiveness, independence, and commitment. Leaders in implementing a transformational leadership style must be accompanied by efforts to create a work environment that supports the realization of the job satisfaction of its employees. Regardless of employee job satisfaction, the leader’s transformational leadership style will be in vain. Novelty: To the best of our knowledge, research on job satisfaction as a mediating variable in the effect of transformational leadership on the performance of educational staff is still rarely done both in Indonesia and abroad. Previous studies only positioned job satisfaction as an independent variable that affects performance and not as a mediator variable. This study focuses on job satisfaction as a mediator the effect of transformational leadership on the performance of educational staff

    Self-efficacy and work readiness among vocational high school students

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    This study aims to empirically examine the effect of self-efficacy on students' work readiness. The subjects in this study were students of class XII of State Vocational High School 1 Seyegan totalling 174 students which were obtained by cluster random sampling. The research method used is a quantitative method with work readiness scale and self-efficacy scale. Analysis of the data used in this study is a simple regression analysis technique. The results of data analysis showed a very significant effect of self-efficacy on work readiness, with the F test, namely: 22.768, with a significance level (p) of 0.000 (p <0.01). The contribution of the effect of self-efficacy of 11.2% on work readiness and the remaining 88.8% was influenced by other factors outside the variables studied. It means that students’ self-efficacy can predict their work readiness

    Pengaruh Kepemilikan Manajerial, Kepemilikan Institusional Dan Penyebaran Kepemilikan Terhadap Struktur Modal Perusahaan

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    The purpose of this research is to test the inJluence of managerial ownership, institutional ownership, and shareholder dispersion on capital structure companies. Data collection is done by using pooling method. 39 firms listed in Jakarta Stock Exchange for period 2008-2009 used as samples. This research provides evidence that first, managerial ownership has negative and significant effect to capital structure (debt ratio)- Second, institutional ownership has negative and significant effect to capital structure. Third, shareholder dispersion has negative but not significantly effect to capital structure(debt to ratio)

    Independence, discipline and employability: Study of vocational high school students

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    Many factors can affect employability in Vocational High School students, including independence and disciplinary factors. This study aims to determine the role of independence and discipline towards student employability. As many as 225 students of class XII Vocational High School 1 Kalasan Yogyakarta, Indonesia participated in this study. The sampling technique is cluster random sampling. The research method used is a quantitative method with employability scale, independence scale, and discipline scale as a data collection tool. The data analysis used in this study is multiple linear regression analysis techniques. The findings show that there is a very significant effect between independence and discipline on employability. Partially, there is a very significant influence between independence towards student employability, and there is a very significant influence between discipline on employability. The role of discipline towards employability is more dominant than independence to employability in Vocational High School students

    Motivation to learn and social support determine employability among vocational high school students

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    One of the factors that influence the level of employability is the motivation to learn and social support. This study aims to determine the effect of motivation to learn and social support on student employability. The participants in this study were 255 students of class XII in State Vocational High School 1 Kalasan Yogyakarta, obtained through random cluster sampling. The data collection was carried out by using an employability scale, motivation to learn scale and social support scale. The data analysis used in this study was multiple linear regression analysis. Our data analysis shows that motivation to learn and social support have a very significant effect on employability, seen through the F test that obtained a score of 44.798 and a significance level (p) of 0.000 (p <0.01). In other words, the level of employability could be predicted based on students' level of motivation to learn and social support
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