Antioxidant activity of panJe tea combination of pandan (Pandanus amaryllifolius) and jahe (Zingiber officinale)

Herbal tea is popular because of its potential as medicine, a combination of herbal ingredients promises to produce new colors, flavors, and tastes. This study aimed to determine the antioxidant activities of an herbal tea combinations (pandan and jahe) called PanJe and compared it to the antioxidant single herbal tea namely Pandan tea (0.5 g dried pandan) and Ginger tea (2 g dried ginger). The PanJe tea was a combination of 0.5 g pandan tea and 2 g ginger tea. Pandan tea, ginger tea and PanJe tea are soaked for 5 minutes in 200 mL of boiling water. The antioxidant activities were assayed namely 2,2-Diphenyl-1-picrylhydrazyl (DPPH), hydrogen peroxide (H2O2), 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid (ABTS) free radical scavenger, and Ferric Reducing Antioxidant Power (FRAP) assay. The flavonoid content used Quercetin Equivalent (QE), while the total phenol content used Gallic Acid Equivalent (GAE). DPPH, H2O2, ABTS scavenging activities and FRAP assay of PanJe tea was presented in median inhibitory concentration (IC50) value respectively 14.69, 27.70, 4.11 and 7.09%, while pandan tea resulted in IC50 value of 23.63, 27.19, 4.54 and 12.86%, and ginger tea resulted in IC50 value of 7.76, 13.23, 1.26 and 4.94%, respectively. These assays proved ginger tea had the highest antioxidant activities compared to PanJe tea and pandan tea which had the lowest antioxidant activities. Total phenolic and flavonoid of PanJe respectively were 0.035 µg GAE/mg and 0.006 µg QE/mg of PanJe tea meanwhile pandan tea respectively contain 0.002 µg GAE/mg, 0.0003 µg QE/mg of pandan tea and ginger tea contained 0.118 µg GAE/mg and 0.036 QE/mg of ginger tea. Compared to PanJe tea and pandan tea, ginger tea has the highest total phenol and flavonoid content. Conclusion ginger tea is higher antioxidant activities also a higher phenol and flavonoid content than PanJe tea

Perancangan Layout dan Sistem Kerja Ruang Assembling PT. Dempo Laser Metalindo Dengan Memperhitungkan Aspek Ergonomi

PT. Dempo Laser Metalindo adalah salah satu perusahaan yang melakukan proses assembling. Namun terdapat masalah dalam proses assembling yang dijalankan perusahaan ini yaitu tidak adanya standar kerja bagi karyawan atau SOP, bukan hanya itu masalah juga terdapat pada ruangan tempat proses assembling dilakukan. Permasalahan pada proses dan ruang assembling di PT. Dempo Laser Metalindo ini mengakibatkan posisi kerja yang tidak ergonomis sehingga dapat menimbulkan masalah kesehatan pada pekerja. Beberapa perbaikan yang dilakukan yaitu, pembuatan rancangan layout, rancangan peta tangan kanan dan tangan kiri, standard operation procedure atau SOP, dan instruksi kerja. Dengan mengimplementasikan rancanganrancangan diatas diharapkan pekerja dapat mengefisiensikan waktu proses assembling dan membuat aktivitas ini menjadi lebih ENASE. Implementasi SOP proses perakitan dan Instruksi Kerja diperoleh hasil pengurangan waktu proses dan waktu pembautan. Rata-rata waktu proses yang diperoleh setelah dilakukan implementasi SOP adalah 18,3 menit dan hasil implementasi instruksi kerja berupa rata-rata waktu pembautan per baut yaitu 15,8 detik. Sedangkan untuk hasil implementasi posisi kerja dan melakukan analisis dengan menggunakan metode RULA diperoleh skor 4 yang berarti risiko terjadinya MSD cukup rendah sehingga layak untuk digunakan

Establishing word-of-mouth marketing, through customer satisfaction to increase the profit in Manchurian Restaurant

The first part of this thesis will give an introduction about Manchurian Restaurant and also introduction about word-of-mouth marketing. The second part of this thesis is a qualitative research, which is started by reviewing the literature. The third part is analysis case, in this part, the writers will analyze about guest satisfaction and about word-of-mouth marketing in Manchurian Restaurant by distributing questionnaires in random system. The case study is based on the literature reviews, interview with some people from Manchurian Restaurant and also observes of the restaurant itself. Then at the latest chapter, the writers will give suggestion about what steps should be taken to create guest?s satisfaction so the guest will do word-of-mouth marketing. The research questions that will be discussed in this thesis are: what is guest satisfaction, and how to achieve it. What things that needs to be taken to improve Manchurian Restaurant in order to make the guest satisfied and to do the word-of-mouth marketing and how to encourage the guests to do the word-of - mouth marketing. The research methods that the writers will use are: interviewing the staff of Manchurian Restaurant, who are assumed as representing the restaurant itself. Collecting data and literature. Distributing questionnaires that have been recommended by the manager of Manchurian Restaurant and finally analyze the questionnaires