Pengaruh Kualitas Pelayanan dan Kualitas Produk Kredit Multiguna terhadap Kepuasan Nasabah Kredit pada PT. Bpr Hoki Cabang Denpasar

The purpose of this study was to determine the effect of quality of service and product quality multipurpose loans to credit customer satisfaction at PT. BPR Hoki Region Denpasar. This study used a qualitative research using surveys and questionnaires to 85 respondents customers multipurpose loans PT. BPR Hoki Region Denpasar. The sampling technique uses accidental sampling. Data analysis techniques used in this research is multiple linear regression. It was found that the quality of service and quality of products simultaneously affect the customer satisfaction at PT. BPR Hoki Denpasar. Second, the quality of service and significant positive effect on customer satisfaction at PT BPR Hoki Denpasar. Finally, quality products and a significant positive effect on customer satisfaction at PT BPR Hockey Denpasar

Pengaruh Green Marketing terhadap Keputusan Pembelian Produk Hijau di Restoran Sari Organik Ubud

The purpose of this study was to determine the effect of green marketing mix consists of product, promotion, price and place of the green product purchasing decisions at Sari Organic Restaurant Ubud. This study used a quantitative research using surveys and questionnaires to 100 visitors Sari Organic Restaurant Ubud. The data analysis technique used in this study is multiple linear regression analysis. It was found that the variable product, promotion, price and place simultaneously influence the purchasing decision of green products in Restaurant Ubud Sari Organic and variable product, promotion, price and place to have a positive and significant effect partially on green product purchasing decisions at Sari Organic Restaurant Ubud

Comparing different commercial fenugreek galactomannans for the production of emulsions with high intensity sonication. Effect on physical stability and rheological properties.

Galactomannans are considered very effective thickening agents and stabilizers for the food industry. Moreover, guar, locust bean and fenugreek gum present emulsification activity that depends on molecular weight and the mannose/galactose ratio (M/G). In addition, fenugreek gum is known to form a relatively thick layer on the oil interface and is able to produce emulsions with a much smaller droplet size in comparison to various other gums. This ability is often related to the presence of residual protein, depending the removal method enzymatic or chemical. From a dietary point of view, the viscous property has been proved to reduce in vitro the absorption of glucose and the plasma levels of triglycerides and cholesterol in vivo

Analisis Faktor-Faktor yang Dipertimbangkan Konsumen dalam Pembelian Produk Perhiasan Emas di Kota Denpasar

The purpose of this study was to determine the factors that consumers consider the purchase of gold jewelery products in Denpasar, To find a variable that consumers consider the purchase of gold jewelery products in Denpasar and to determine the factors most dominant of the consumer in the purchase of products gold jewelery in Denpasar. This study totaled 100 respondents with a sampling technique used was accidental sampling technique. Based on the analysis it was found that there are four factors that affect the purchase of gold jewelery products in the city of Denpasar, promotion, product, collection, and friends. Factors promotion and product factors is the most dominant factor in the study. Variables represent factors promotional campaign. Variable products represent products of factors. Variables representing the collection of personal factors. As well, a friend of variables representing social factors

The effect of olive oil and fenugreek gum content on the stability and oxidation of o/w macro-and submicron-nanoemulsions

Within the last few years numerous polysaccharide extracts have been proposed as emulsion stabilizing agents. This increased interest arises from the fact that commonly used food polysaccharides like guar gum are used in non-food applications, mainly in petroleum refining and pharmaceuticals(Vaughnaetal). Along with the lower global production this has resulted in price fluctuations, consequently severe price increase and supply shortage(Bahamdanetal, Baratietal, Anonetal). From a dietary point of view, the viscous property of fenugreek gum (Trigonella foenum graecum L.)has been proved to reduce in vitro the absorption of glucose and the plasma levels of triglycerides and cholesterol in vivo and could be used when designing low - at emulsified products. Ultrasonic emulsification is a cost effective technique and the interest for scale- up is increasing,as it is considered a “Green Processing” technology for the manufacture of nanoemulsions

Effect of Work Environment, Quality of System and Work Culture on Satisfaction of Accounting Information System User

The purpose of this study to explain the empirical evidence of the influence of the work environment, the quality of IT systems and work culture on the satisfaction of users of accounting information systems at PT XYZ. Sampling in this study uses nonprobability sampling methods that use criteria that employees who are sampled are employees using IT systems in his work with saturated sampling techniques, data was collected using a survey method with questionnaire techniques with respondents were employees at PT XYZ by analyzing the data using multiple linear regression. 216 questionnaires were distributed but only 124 questionnaires could be processed. The research results show that the work environment influences the satisfaction of cash system users, IT system quality influences the satisfaction of cash system users and work culture influences the satisfaction of cash system users. The results of hypothesis testing provide a synthesis that the better the work environment, the quality of IT systems and work culture, then the satisfaction of cash system users produced by employees at PT XYZ will be better too

Influence of Ultrasonication Parameters on Physical Characteristics of Olive Oil Model Emulsions Containing Xanthan

Ultrasonic emulsification of 20-wt.% o/w emulsions (pH 3.8) containing a food-grade emulsifier (whey protein isolate, WPI, 2.7 wt.%) and xanthan gum (XG, 0.25 wt.%) was performed. Time and amplitude of ultrasonic treatment changed in order to evaluate their influence on emulsion droplet size, viscosity, and stability (by multiple light scattering (MLS) profiles) during cold storage (10 days at 5 °C). Ultrasonic treatment duration changed from 1 to 4 min at constant amplitude of 70 %. Considering the amplitude, intervals of 40, 60, 80, and 100 % were chosen, for a constant time of 1 min. Similarly, time and amplitude conditions were used to treat solutions of XG of 1 wt.% and evaluate their influence on viscosity and how that was related to the stability of the emulsion. Increase in sonication time from 1 to 4 min led to a significant oil droplet size decrease from 1.14 to 0.89 μm (median droplet diameter). The viscosity of emulsions and XG solutions was highly influenced and considerably decreased with sonication time applied. At those conditions, an increase of backscattering was observed from 58.9 to 72.7 % after 10 days of storage, meaning that more stable emulsions, thinner and of smaller oil droplet size were produced. A similar trend was observed when the amplitude was increased, but droplet size and creaming were always greater than those noticed by changing the sonication time. However, the rate of viscosity, droplet size, and stability change was greater by increasing the amplitude rather than by changing the sonication time. © 2014 Springer Science+Business Media New York

Pengaruh Media Tanam Dari Beberapa Formulasi Biochar Padatanah Pasiran Terhadap Kualitas Bibit Tembakau(nicotiana Tabacum) Besuki Na-oogst

Tanah pasiran merupakan lahan marjinal yang potensial untuk dijadikan sebagai lahan pertanian. Sifat fisika tanah pasiran merupakan salah satu faktor pembatas karena didominasi pori makro. Pengelolaan dengan aplikasi biochar berbahan baku dari limbah tanaman perkebunan pada tanah pasiran merupakan salah satu alternatif untuk memperbaiki kondisi fisika tanah sehingga dapat mendukung sebagai media tanam pembibitan tanaman tembakau (Nicotiana tabacum) Besuki Na-Oogst. Penelitian dilakukan pada bulan Maret-September 2017 bertempat di Laboratorium Konservasi dan Fisika Tanah, Laboratorium Kesuburan Tanah dan Green House Fakultas Pertanian Universitas Jember. Rancangan penelitian ini menggunakan Rancangan Acak Lengkap (RAL) Faktorial yang terdiri atas 2 faktor yaitu faktor jenis biochar yang terdiri dari biochar limbah kulit kopi (B1), biochar limbah kulit kakao (B2), dan biochar biji karet (B3) dan faktor kedua adalah dosis biochar tersebut yaitu meliputi tanpa biochar/kontrol (D1), 12,5 g/kg tanah (D2), 25 g/kg tanah (D3) dan 37,5 g/kg tanah (D4). Hasil penelitian menunjukkan bahwa interaksi antara dosis biochar dengan taraf dosis yang berbeda memberikan pengaruh terhadap pH tanah, tinggi tanaman, panjang daun, lebar daun, luas permukaan daun, diameter batang, panjang akar, berat basah dan berat kering bibit tembakau besuki na-oogst. Setiap jenis biochar dan dosis biochar masing-masing memberikan pengaruh yang berbeda terhadap perbaikan sifat fisik tanah pasiran yaitu menurunkan nilai berat volume (BV), meningkatkan porositas, water holding capacity (WHC) dan pH tanah.Kombinasi perlakuan yang terbaik untuk pertumbuhan bibit tembakau besuki na-oogst adalah pada jenis biochar biji karet dengan dosis 25 g/kg tanah

Ultrasonic energy input influence on the production of sub-micron o/w emulsions containing whey protein and common stabilizers

Ultrasonication may be a cost-effective emulsion formation technique, but its impact on emulsion final structure and droplet size needs to be further investigated. Olive oil emulsions (20 wt%) were formulated (pH 7) using whey protein (3 wt%), three kinds of hydrocolloids (0.1–0.5 wt%) and two different emulsification energy inputs (single- and two-stage, methods A and B, respectively). Formula and energy input effects on emulsion performance are discussed. Emulsions stability was evaluated over a 10-day storage period at 5 C recording the turbidity profiles of the emulsions. Optical micrographs, droplet size and viscosity values were also obtained. A differential scanning calorimetric (DSC) multiple cool–heat cyclic method (40 to 40 C) was performed to examine stability via crystallization phenomena of the dispersed phase. Ultrasonication energy input duplication from 11 kJ to 25 kJ (method B) resulted in stable emulsions production (reduction of back scattering values, dBS 1% after 10 days of storage) at 0.5 wt% concentration of any of the stabilizers used. At lower gum amount samples became unstable due to depletion flocculation phenomena, regardless of emulsification energy input used. High energy input during ultrasonic emulsification also resulted in sub-micron oil-droplets emulsions (D50 = 0.615 lm compared to D50 = 1.3 lm using method A) with narrower particle size distribution and in viscosity reduction. DSC experiments revealed no presence of bulk oil formation, suggesting stability for XG 0.5 wt% emulsions prepared by both methods. Reduced enthalpy values found when method B was applied suggesting structural modifications produced by extensive ultrasonication. Change of ultrasonication conditions results in significant changes of oil droplet size and stability of the produced emulsions