Dampak yang Ditimbulkan dengan Adanya Pedagang Kaki Lima (Pkl) Dipasar Legi Kota Surakarta

Latar Belakang Bahwa pedagang kaki lima mempunyai sisi positif, disamping sisi negatifnya. Hal ini merupakan dilema bagi pemerintah kota dalam mengatasi menjamurnya pedagang kaki lima. Disatu sisi keberadaan pedagang kaki lima dapat menyerap tenaga kerja yang tidak tertampung di sektor formal sehingga dapat mengurangi beban pemerintah dalam mengatasi pengangguran. Peningkatan jumlah penduduk yang tidak diimbangi oleh peningkatan kebutuhan tenaga kerja di sektor formal juga menjadi salah satu sebab bertambahnya sektor informal. Semakin banyak para pedagang kaki lima di pusat-pusat keramaian kota menjadikan pemandangan kota bertambah tidak sedap dipandang lagiTujuan Penulisan Jurnal ini adalah untuk mengetahui dampak yang ditimbulkan serta pelaksanaan Peraturan Daerah Kota Surakarta Nomor 3 Tahun 2008 tentang Pengelolaan Pedagang Kaki Lima dan Pengelolaan Kelompok Pedagang Kaki Lima di pasar Legi kota surakarta.Dari hasil Penulisan Jurnal dan pembahasan, maka dapat diambil kesimpulan : Penataan Pedagang Kaki Lima (PKL) berdasarkan Peraturan daerah Kota Surakarta Nomor 3 Tahun 2008 dilakukan oleh Dinas Pengelolaan Pasar Bidang Pengelolaan Pedagang Kaki Lima Kota Surakarta. Sehingga bagi setiap pedagang yang akan melakukan kegiatan USAha di wilayah pemerintahan Kota Surakarta harus mendapatkan izin dari SKPD (Satuan Kerja Perangkat Daerah) dalam hal ini adalah Dinas Pengelolaan Pasar Bidang Pengelolaan Pedagang Kaki Lima Kota Surakarta. Dalam pelaksanaannya masih terdapat hal yang belum sesuai dengan peraturan daerah tersebut. Adanya pemasukan yang cukup signifikan dari pkl berupa restribusi ternyata mampu memberikan sumbangan terhadap pendapatan asli daerah (PAD), dan dengan adanya pkl ternyata tidak hanya dampak negatif yang ditimbulkan namun dampak positifnya juga banyak. Kata Kuncinya : Dampak yang ditimbulkan, Pedagang Kaki Lima, Pasar Legi Kota Surakart

ELIMINASI PROTEIN SECARA ELEKTROFORESIS PADA PEMBUATAN GULA KELAPA

Coconut palm sugar, sweetener, brown color and aroma agent, is produced by cooking of nira. On the other hand, the developing business of coconut palm sugar still has problem on the several of its quality, especially on the brown color appearance caused by high intensity of browning reaction and the usage of food additive agent. High intensity of browning reaction could be reduced by elimination of protein molecules in nira through electrophoresis technique. The objectives of this research are to identify the electrophoresis conditions i.e pH, voltage supply, and duration that eliminate the greater protein molecules; and to analyze the influences of this treatment on the coconut palm sugar qualities. Result of the research showed that electrophoresis treatment performed on the following conditions : pH 7, and voltage supply 100 volts for 5 hours, was eliminated the protein molecules of nira effectively, which could increased the total sugar and glucose, but decreased the Maillard reaction, Na-bisulphate consumption, and the color of coconut palm sugar. Keywords: nira, coconut palm sugar, electrophoresi

Pengaruh Analisis Jabatan Terhadap Pencapaian Kinerja Organisasi Di Universitas Muhammadiyah Surakarta

Penelitian ini dilakukan di Universitas Muhammadiyah Surakarta, yang bertujuan untuk mengetahui pengaruh analisis jabatan terhadap pencapaian kinerja organisasi baik secara langsung maupun tidak langsung. Populasi karyawan Universitas Muhammadiyah Surakarta adalah 1108 orang, dengan sampel berjumlah sebanyak 100 orang responden dalam teori sudah mencukupi untuk penelitian. Berdasarkan uji hipotesis menunjukkan bahwa: (1) Job Description berpengaruh signifikan secara negatif terhadap Kinerja Output, (2) Job Description mempunyai pengaruh yang positive terhadap Kinerja Proses, (3) Job Spesification mempunyai pengaruh yang positive terhadap Kinerja Output, (4)Job Spesification tidak mempunyai pengaruh yang signifikan terhadap kinerja proses, (5) Kinerja Proses memiliki pengaruh yang signifikan terhadap Kinerja Output. Berdasarkan analisis jalur menunjukkan bahwa: (1)Job Description berpengaruh secara tidak langsung terhadap Kinerja Output, (2) Job Spesification yang berpengaruh secara langsung terhadap Kinerja Output

PRODUKSI TANNASE MENGGUNAKAN Aspergillus niger DALAM MEDIA LIMBAH KULIT BUAH KOPI

The presence of recalcitrant and toxic compounds such as caffeine, tannins and polyphenols limit the use of coffee pulp cherries and can cause seriuos environmental contamination. Tannins could be breakdown by tannase. The fungal tannase was produced from coffee pulp cherries using Aspergillus niger, which is applications of the solid state fermentation (SSF) system. The aim of the research was to produce the extracellular fungal tannase from coffee pulp cherries by Aspergillus niger. The result showed that gallic acid formed as result of tannin degradation by Aspergillus niger activity on SSF. The best tannase production was occurred at the time fermentation between 4 to 6 days, that indicated by the enzyme activity 0.189 – 0.211 μmol of gallic acid ml-1 minute-1, gallic acid content of 0.1004 – 0.1121 gL-1, pH of 4.45 – 5.01, and protein content of 2.367 – 2.733 gL-1 .Keywords: Aspergillus niger, coffee pulp cherries, extracellular fungaltannase, gallic acid, solid state fermentation

Physical and Chemical Characteristics of Jackfruit (Artocarpus Heterophyllus Lamk.) Seeds Flour Produced Under Fermentation Process by Lactobacillus Plantarum

AbstractJackfruit seed is a potential local food source, which can be derived as flour. However, this seed contains several oligosaccharides such as raffinose and stachyose, which can cause flatulence for humans, and these substances will also create a darker color during flour processing. Effort to reduce this type of oligosaccharides is reported here by introducing fermentation technique using Lactobacillus plantarum. The aim of this study is to determine the physical and chemical characteristics of jackfruit seed flour fermented by fermentation process for 32hours incubation time. The results showed that the jackfruit seed flour after fermentation processes have different characteristics compare to that of non-fermented one. The degree of whiteness of jackfruit flour produced under longer time of incubation during fermentation were higher compare to that of shorter duration. Based on the result of FTIR analysis, starch structure differences could not be seen between flour produced from fermentation process and without fermentation. It means that the fermentation process by L. plantarum were not able to change the structure or the degree of polymerization of the starch molecules. The only changes observed were the differences of the oligosaccharides content. The more incubation time assigned, the higher the amount of raffinose detected in the flour, followed by the decrease of the bigger oligosaccharides content such as stachyose and verbascose, as has been shown by HPLC chromatogram, which indicate that enzyme produced by L. plantarum during fermentation process is able to degrade bigger oligosaccharides rather than raffinose

EFEK KONDISI PERTUMBUHAN TERHADAP PRODUKSI -GLUKAN OLEH EPICOCCUM NIGRUM SECARA KULTUR BATCH DALAM CONTINUOUSLY STIRRED TANK REACTOR (CSTR)

Batch culture fermentation in CSTR system was operated under different agitation speeds and aeration rates in attempt to optimize production of -glucan from Epicoccum nigrum. It was found that its production was influenced by both of the agitation speed and aeration rate. However, the yields obtained were lower compared to that in shake flask culture, indicating that E. nigrum is sensitive to agitation speed and aeration rate. Keywords: E. nigrum, -glucan, batch culture fermentation in CST

KARAKTERISASI TEPUNG BERAS TERFERMENTASI SECARA SPONTAN DAN TERKENDALI OLEH Lactobacillus casei

Rice flour contain starch more than 80% db. The digestibility of rice flour can increase by fermentation i.e fermentation of the lactic acid bacteria. The objective of this research was to characterize of the fermented rice flour using by Lactobacillus casei. The research was conducted with the fermentation of IR 64 rice variety using L. casei also by spontaneous fermentation during 24 and 48 hours. The result showed that the fermented rice flour using L. casei for 48 hours had the good characteristic were viscosity 27oC 1,38 Cp, viscosity 70oC 1,55 Cp, viscosity 90oC 5,63 Cp. The other characteristic of the best fermented flour were bacteria population 7,93 log CFU/ml, pH value 2,86, titrated lactic acid 1,20%, degree of whiteness 83,57, water content 8,69%, amylose content 27,95%db, amylopectin content 40,89%db, rate of digestable starch 37,09%db for rapid digestable starch (RDS), 24,97%db for slowly digestable starch (SDS), and 6,78% db resistant starch (RS), starch content 68,84%db, and digestibility value 90,07%db.Keywords: rice, flour, controlled and spontaneous fermentation, Lactobacillus case

INDEKS GLIKEMIK NUGET TEMPE SAWI PECAY

Nowadays, healthy food with low glycemic index is very usefull to people with diabetes mellitus because it will not increase blood sugar levels quickly. The purpose of this study was to know the glycemic index values of nugget made from tempeh and pecay, and evaluate macro nutrient density of the nugget. In this research used glycemic index (GI) test for subject with healthy criteria. Each formula consisted of nugget from tempeh and pecay, P1 (40% tempeh : 30% pecay : 25% flour : 5% tapioca), P2 (45% tempeh : 25% pecay : 25% flour : 5% tapioca), P3 (50% tempeh : 20% pecay : 25% flour : 5% tapioca), P4 (55% tempeh : 15% pecay : 25% flour : 5% tapioca), P5 (60% tempeh : 10% pecay : 25% flour : 5% tapioca) and P6 (65% tempeh : 5% pecay : 25% flour : 5% tapioca). The best formula is the nugget made with from 55% tempeh : 15% pecay. That formula has value of glicemic index were 22%, moisture content were 50%, ash content were 2,4%, fat content were 19%, protein content were 54,6%, carbohydrates content were 24%. The dietary fiber as Insoluble Dietary Fiber were 22,46%, Soluble Dietary Fiber were 2,26% and Total Dietary Fiber were 24,72%. Keywords: nugget, tempeh, pecay, glycemic inde

Stres pada Mahasiswa Tingkat Akhir Fakultas Psikologi Universitas Muhammadiyah Surakarta dalam Mengerjakan Skripsi

This study aims to find out the stress stress in the final year students in working on the thesis, to find out the symptoms of stress experienced by students in working on their thesis and what factors influence students in doing thesis. This study uses a qualitative research method with a phenomenological approach. Methods of data collection in this study using the Interview Method. The informants in this study consisted of four final-year students who worked on the thesis from the Faculty of Psychology, Muhamadiyah University of Surakarta. Originally from Solo, there were 3 people and 1 person from Klaten. The results of this study indicate that the informant has difficulty in working on the thesis, the stress experienced by the final level students in working on the thesis includes negative stress because stress has a negative negative impact on the student. Stress experienced by students can be seen from four aspects, namely: physical 2 symptoms, emotional symptoms, cognitive symptoms, and interpersonal symptoms. While the factors that cause stress in students there are two factors, namely internal and external. Internal factors include a person's ability or intelligence, while external factors include, campus demands, family, and the surrounding environment