PERCEIVED RISK DALAM TRANSAKSI E-COMMERCE PERSPEKTIF ETIKA BISNIS ISLAM DAN SOCIAL CULTURE

Perkembangan pengetahuan dan teknologi sangat berpengaruh dalam berbagai sektor kehidupan masyarakat, perkembangan teknologi yang terjadi juga merambah pada sektor ekonomi. Dengan teknologi yang ada dapat memudahkan dalam bisnis yang dilakukan oleh para pengusaha dan para konsumen. Perkembangan e-commerce yang semakin meningkat di Indonesia berdampak pada gaya hidup masyarakat khususnya dalam berbelanja. Dampak dari perkembangan dan tumbuhnya e-commerce juga dirasakan oleh masyarakat kota Metro-Lampung. Dengan minimnya perusahaan e-commerce yang menyatakan bahwa sistem yang disediakan oleh perusahaannya selalu menjaga prinsip-prinsip ekonomi syariah, maka resiko-resiko dari adanya e-commerce tidak bias diabaikan seperti terjadinya kecurangan dalam bertransaksi, oleh karena itu penulis mengkaji persepsi risiko dalam transaksi e-commerce dari perspektif etika bisnis Islam dan sosial budaya. Penelitian ini bertujuan untuk menganalisis persepsi risiko dalam transaksi e-commerce dari perspektif etika bisnis Islam dan sosial budaya. Metode yang digunakan dalam penelitian ini adalah penelitian kualitatif dengan pendekatan teoritik serta membangun teori dari data yang diterima peneliti. Sehingga hasil dari penelitian ini, bahwa persepsi risiko dalam transaksi e-commerce dalam perspektif etika bisnis Islam dan sosial budaya secara umum tidak melanggar etika bisnis Islam yang berlaku. Namun perlu adanya pembenahan label halal yang dapat menjaga keamanan konsumen khususnya konsumen muslim ketika mengambil keputusan dalam pembelian produk melalui e-commerce yang tersedia

PENGARUH PROPORSI TEPUNG KETAN DAN TEPUNG KEDELAI TERHADAP SIFAT ORGANOLEPTIK WINGKO BABAT

Abstrak Wingko babat merupakan makanan tradisional khas Indonesia yang dibuat dari kelapa muda parut, tepung ketan dan gula pasir. Untuk meningkatkan nilai gizi wingko babat  dapat ditambahkan  bahan yang mengandung nilai gizi lain terutama  protein dari tepung  kedelai. Tujuan penelitian ini untuk mengetahui: 1) proporsi penggunaan tepung ketan  dan tepung kedelai terhadap sifat organoleptik wingko babat yang meliputi warna, rasa, aroma, dan  tekstur. 2) kandungan gizi wingko babat yang meliputi: karbohidrat, protein, dan lemak.  Proporsi tepung ketan dan tepung kedelai yang digunakan adalah 90% dan 10%, 80% dan 20%, 70% dan 30%, 60% dan 40%,, 50% dan 50%. Pengumpulan data menggunakan uji organoleptik. Sampel dinilai oleh 30 panelis yang terdiri dari panelis terlatih 10 orang dan panelis agak terlatih 20 orang. Data hasil uji organoleptik dianalisis dengan uji anava ganda (two way anova) dengan uji lanjut Duncan, sedangkan kandungan gizi dianalisis dengan uji lab. Hasil penelitian menunjukkan: 1) proporsi tepung ketan dan tepung kedelai berpengaruh terhadap warna, aroma, tekstur, dan tidak berpengaruh terhadap rasa,  pada wingko babat. Produk terbaik dari wingko babat  adalah produk K4 (tepung ketan 60% dan tepun kedelai 40%). 2) kandungan gizi wingko babat yang meliputi: karbohidrat: 47,9%, protein: 18,9%, dan lemak: 9,88%.  Kata kunci: wingko babat, tepung kedelai, tepung ketan, kandungan gizi Abstract Wingko is a traditional Indonesian food made from grated coconut, sticky rice flour and sugar, to improve the nutritional value wingko tripe can be added ingredients that contain other nutrients, especially protein from soy flour. The purpose of this study to determine: 1) the proportion of glutinous rice flour and soy flour to the organoleptic properties wingko Tripe which include color, flavor, aroma, and texture. 2) to determine the nutrient content wingko tripe which include: carbohydrates, proteins, and fats. The proportion of glutinous rice flour and soy flour used is 90% and 10%, 80% and 20%, 70% and 30%, 60% and 40%,, 50% and 50%. Collecting data using organoleptic test. Samples were assessed by a panel of 30 trained panelists 10 people and 20 people trained panelists bit. Organoleptic test data were analyzed by ANOVA double (two-way ANOVA) with a further test of Duncan, nutrition content were analized by laboraturiun test The results showed: 1) the proportion of glutinous rice flour and soy flour affect the color, aroma, and texture, and preferences on wingko tripe. The best product is the product of tripe wingko K4 (glutinous rice flour 60% and 40% soy tepun). 2) nutrient content wingko tripe which include: carbohydrate: 47.9%, protein: 18.9%, and fat: 9.88%. Keywords: wingko babat, soy flour, glutinous rice flour, nutritional conten

Analisis Faktor-Faktor yang Mempengaruhi Kelemahan Pengendalian Internal Pemerintah Daerah (Studi Kasus pada Kabupaten dan Kota di Provinsi Jawa Tengah Periode 2011-2012)

The study entitle "an analysis of the factors that affectingInternal Control Weakness of local government (case study in the District and the city of Central Java province in the period 2011-2012)". The purpose of this study was to examine the Size,Economy Growth, population,PAD, and capital expenditures of the local goverment to internal control weaknesses. The population in this study is the city and regency of Central Java province. They are 35 regencies and cities as sample of this research. The sampling technique used saturated sampletechniques. The secondary data used in this study . It sourced from www.bpk.go.id, www.bps.go.id and www.djpk.go.id. The hypothesis tested by multiple linear regression analysis. The results of the researchindicate that size, economic growth, and the PAD have no effect on internalcontrol weaknesses. While thepopulation and capital expenditures have significantly affect on internal control weaknesses. Keywords: Internal Control Weaknesses, Size, Economic Growth, Population, PAD, and Capital Expenditures

Pengembangan Bahan Ajar Fisika Berbasis Way of Investigating untuk Meningkatkan Keterampilan Proses Siswa SMK

Process skills are very important in learning. Process skills can be approached by investigating a phenomenon. This research aims to develop way of investigating physics teaching materials to improve students' process skills. This study uses a Research and Development (RD) design. Data collection methods used are tests, observations, questionnaires, and documentation. The research sample was taken by purposive sampling. Based on data analysis, it is known that the teaching materials developed are categorized as very valid and suitable for use with an average value of 89.97. The readability of teaching materials is in the good category with a value of 77.88. The process skill gain test in the experimental class of 0.303 is in the medium category, while in the control class of 0.297 is in the low category. Student responses to the developed teaching materials are very good, with an average percentage of 86.65%. The results of this study indicate that way of investigating teaching materials are appropriate to be used in physics learning, especially to improve students' process skills

ACEHNESE UNDERGRADUATE STUDENTS’ STRATEGIES IN PREPARING FOR TOEFL PREDICTION: A PRELIMINARY STUDY

This study focused on the strategies of undergraduate students in preparing for the TOEFL Prediction. The study distributed questionnaires to the students of Universitas Muhammadiyah Aceh, gathering a sample of 15 students of different majors. The findings revealed that the students’ most used strategy was self-study, involving learning with various English materials. This study suggests that future research focus on the reasons influencing test-takers’ decision in test preparation strategies

FRIENDRAISING: BUILDING RELATIONSHIP IN FUNDRAISING (CASE STUDY PERKUMPULAN SUARA KITA)

This study explains the importance of maintaining good relationships with donors in fundraising for Human service organizations. HSOs depend on fundraising for the survival of the organization and to support the running of their services. HSOs working on LGBT issues face difficulties in raising funds because of the discrimination they face. The case study of Perkumpulan Suara Kita with a qualitative approach illustrates the importance of maintaining good relationships with donors in supporting fundraising. Perkumpulan Suara Kita conducted public fundraising after facing obstacles in raising funds from donor organizations. Friendraising or relationship fundraising is one of the methods used by Perkumpulan Suara Kita in raising funds. Relationship fundraising allows Perkumpulan Suara Kita to raise funds and gain support for their work. The three public fundraising efforts carried out by Perkumpulan Suara Kita are very dependent on the loyalty of their donors; therefore, maintaining good relations with donors is one of the ways carried out by Perkumpulan Suara Kita. The Friendraising methods used by Perkumpulan Suara Kita are: be prompt, be interesting and memorable, be involving, be cheerful and helpful, be sincere and show commitment