Studi Perilaku Satpam terhadap Penanggulangan Kebakaran di Instansi X

According to International Labor Organization (ILO), every year there are 2 million deaths all over the world related to work. One of caused by fire. Fire is an uncontrolled flame that means beyond the capability and human wish. Fires ini institution X and the absence of security in doing fire-fighting led to one of the rooms burned. The purpose of this research to study the behavior of security against fire prevention in institution X. This research is a descriptive qualitative research with indepth interview. The subjects of this research were 5 people as akey informants and 2 people as a triangulation informants. The results showed key informants already know the definition of a fire, the cause of fire and using a fire extinguisher. Attitude key informants already know how to use the fire extinguisher. Availability of fire prevention facility such as fire extinguishers. Key informants had never been trained fire by institution X and supervision provided by the informant triangulation is a way of making a form to be filled every 2 hours. Key informants behavior towards fire prevention already know how to use fire extinguisher, have the awareness to quickly extinguish the fire and fire-fighting facilities are available fire extinguisher. Institution X need to provide fire training to the key informants to increase the capacity and responsiveness against fire prevention

Physical and Organoleptic Qualities of Milk-Based Caramel with Variations in Addition of Pineapple Fruit (Ananas comosus (L) Merr.)

The purpose of this study was to determine the physical and organoleptic qualities of milk-based caramel with variations in the use of pineapple (Ananas comosus (L) Merr.). The design of this study used a completely randomized design (CRD) with five treatments and four replications. The tested treatments include milk-based caramel, which was processed with pineapple juice at T0=0%; T1=5%; T2=10%; T3=15%; T4=20%. The research variables included physical quality testing consisting of water content and crude fiber content, further testing of texture, color, and panelists' preference as organoleptic parameters tested using sensory tests. The observations obtained will be processed using analysis of variance (ANOVA) with a level of 5% and will be further tested using Duncan's Multiple Range Test (DMRT) if it shows a significant effect. Based on the results of analysis of variance (ANOVA), the variation in various treatments with the addition of pineapple fruit in the milk-based caramel processing showed a significant effect (P<0.05) on the physical quality of caramel (crude fiber content and water content) and organoleptic quality (texture, color), and preference) on milk-based caramel products. The percentage of crude fiber content is 0.35%-4.50%; moisture content 10.15%-15.63%; texture score is hard to not hard; the color score is light brown to brown and liking score is slightly like to like. The conclusion of this research was the addition of pineapple affects crude fiber content, milk caramel water content, texture, color, and milk caramel preference

Potential of L-fucose isolated from Brown Seaweeds as Promising Natural Emulsifier compare to Carboxymethyl Cellulose (CMC)

L-fucose has been understood as sulfated polysaccharides and it could be extracted and fractionated from brown algae. These polysaccharides contains carbohydrate, sulfate, and protein that may be used as emulsifier. This research was aimed to study the emulsification properties of L-fucose through the determination of total dissolved solids (TDS), color CIE L*a*b* and stability of oil-in-water emulsion. As much as 0.5% of high concentrated L-fucose and 0.5% of carboxymethyl cellulose (CMC) were used as emulsifier in a 10% (v/v) oil-in-water (O/W) emulsion. The emulsifier was added to O/W emulsions and then heated at 72°C. Result of stability emulsion and TDS showed that L-fucose was comparable to the CMC but remarkable changed the color of O/W emulsion. Heating process significantly reduced the stability O/W emulsion when L-fucose was applied. As conclusion, L-fucose might be used as natural emulsifier in O/W emulsion but in the low heat treatment of food processing. This study may provide valuable information for utilizing natural emulsifier from abundant resources from nature

Protein Content in Snake Fruit Cultivar Pondoh (Salacca Edulis Reinw.) with Aseptic Condition in Room Storage

Snake fruit is a type of tropical fruit with high market demand, however it is easily damaged and approximately ± 7 days at room temperature of shelf life. After 3 days of harvest, quality of snake fruit has decrease in chemical components, such as color, hardness, and proximate. The decline in the quality may also be caused by microbial contamination. This study aimed to determine the protein content of snake fruit during storage at room temperature under aseptic condition. This study was done in storage temperature of 25±5ºC and carried out at 3 times repetition. The protein content of snake fruit was observed for 3 days. The results showed that protein content of snake fruit at the beginning of storage were about 0.5%. Then, the protein content decreased until undetectable by the Kjeldahl method on the third day of storage. As conclusion, the three days of decrease in the protein content could be determined

Microbiological and Physical Properties of Beef Marinated with Garlic Juice

The study was carried out to investigate the effect of marination, performed by soaking of beef ingarlic juice, on microbiological and physical properties. The study was committed to a completelyrandomized design, with 5 treatments, i.e.: T0 (unmarinated beef, as a control), T1, T2, T3, and T4 thatbeef were marinated in garlic juice for 5, 10, 15, and 20 minutes, respectively, at room temperature(25⁰C). Each treatment consisted of 4 replications. Examination upon experimental parameters wasconducted after marinated (and control) beef was stored for 8 hours at room temperature. Total bacteria,total coliform and water holding capacity of beef were significantly (P0.05) by the treatments. Asa conclusion, marination of beef with garlic juice could reduce total bacteria, total coliform, and waterholding capacity, but could not reduce cooking loss

NILAI PH, KADAR AIR, DAN TOTAL ESCHERICHIA COLI DAGING SAPI YANG DIMARINASI DALAM JUS BAWANG PUTIH

Penelitian dengan tujuan untuk mengetahui pengaruh marinasi daging sapi dengan metode perendaman dalam jus bawang putih terhadap  nilai pH, kadar air, dan total bakteri Escherichia coli telah dilakukan.  Penelitian  menggunakan rancangan acak lengkap, dengan perlakuan: T0 (tanpa marinasi), T1, T2, T3, dan T4 masing-masing marinasi  selama 5, 10, 15, dan 20 menit dalam jus bawang putih pada suhu ruang (25˚C). Masing-masing perlakuan diulang 4 kali. Pengujian variabel penelitian dilakukan setelah 8 jam penyimpanan pada suhu ruang. Pengolahan data menggunakan analisis ragam, apabila ada pengaruh perlakuan dilanjutkan dengan uji wilayah ganda Duncan.  Hasil penelitian menunjukkan, bahwa marinasi daging sapi dalam jus bawang putih tidak berpengaruh  (P&gt;0,05) terhadap terhadap nilai pH, tetapi berpengaruh nyata (P&lt;0,05) terhadap kadar air, dan total bakteri E. coli.  Kesimpulan,  marinasi daging sapi dalam jus bawang putih dapat menurunkan  kadar air dan total bakteri E. coli, tetapi tidak dapat menurunkan nilai pH

Analisis Rasio Keuangan Terhadap Tingkat Pertumbuhan Laba Pada Perusahaan Farmasi Yang Terdaftar Di Bursa Efek Indonesia Periode 2014-2018

This study aims to determine and analyze financial ratios to the level of profit growth in pharmaceutical companies lied on the IDX in 2014-2018. Financial ratio used in this study are the quick ratio, debt to equity ratio, net profit margin, and total asset turnover as an independent variable, then profit growth as a variable bound. This research includes quantitative research. Methods of data collection carried out is documentation through secondary data, namely the financial statements of pharmaceutical companies on the website the official Indonesian Stock Exchange and IDN Financial. This study uses a population of consumer goods industry companies in the pharmaceutical sector which totaling 10 companies with a sample of 7 companies obtained through purposive sampling. The analysis used to conduct this research is by conducting a test classical assumptions, multiple linear regression, hypothesis testing and coefficient of determination test. Research resultpartially the QR variable has a significant effect, the DER variable has no significant effect, the NPM variable has a significant effect and the TATO variable has no significant effect on profit growth rate. Meanwhile, simultaneously the financial ratios used in This study has a significant effect on the rate of profit growth

Analysis of Water-Saving Irrigation with Organic Materials at Different Percentages for Rice Cultivation

Gemolong subdistrict in Sragen Regency of Central Java, Indonesia has a rainfed rice area of 2,047.64 hectares. Water is very limited during the dry season and this usually makes farmers use costly groundwater pumps for irrigation. This means conventional method involving the continuously flooded irrigation combined with chemical fertilizers which are considered water-wasteful and hazardous to the soil is the current practice in the area. However, water saving-irrigation with the addition of organic material has been discovered to be an alternative solution to this problem. Therefore, this study aimed to determine the effect of this method on water productivity using four variations of water-saving irrigation treatment and composition of organic application as well as one control treatment involving conventional method with chemical fertilizers. Meanwhile, composted rice straw was used as organic material and applied at 20% and 40% composition. The results showed the application of organic material boosted rice production while the water-saving method increased water productivity. Applying rice straw to the soil at 20% and 40% was discovered to have increased water productivity by 15% and 19% compared to the control treatment. Moreover, the application of 20% rice straw to water-saving irrigation method saved up to 19% water and increase its productivity by 16.5% in comparison with the control treatment. However, 40% under water-saving irrigation method reduced the water productivity by 2% even though it saved up to 27% water needed for irrigation. It is, therefore, recommended that water-saving methods added with 20% organic material be implemented as alternative rice cultivation procedures during dry season and period of water scarcity