Multiscale Kinetic Monte-Carlo for Simulating Epitaxial Growth

We present a fast Monte-Carlo algorithm for simulating epitaxial surface growth, based on the continuous-time Monte-Carlo algorithm of Bortz, Kalos and Lebowitz. When simulating realistic growth regimes, much computational time is consumed by the relatively fast dynamics of the adatoms. Continuum and continuum-discrete hybrid methods have been developed to approach this issue; however in many situations, the density of adatoms is too low to efficiently and accurately simulate as a continuum. To solve the problem of fast adatom dynamics, we allow adatoms to take larger steps, effectively reducing the number of transitions required. We achieve nearly a factor of ten speed up, for growth at moderate temperatures and large D/F.Comment: 7 pages, 6 figures; revised text, accepted by PR

Social capital and burnout among mental healthcare providers

Background: Provider burnout is a critical problem in mental health services. Contributing factors have been explicated across three domains: personal, job and organizational characteristics. Of these, organizational characteristics, including workplace environment, appear to be particularly important given that most interventions addressing burnout via the other domains (e.g. bolstering personal coping skills) have been modestly effective at best. Aims: This study builds on previous research by using social capital as a framework for the experience of work social milieu, and aims to provide a richer understanding of how workplace social environment might impact burnout and help create more effective ways to reduce burnout. Methods: Providers (n = 40) taking part in a larger burnout intervention study were randomly selected to take part in interviews regarding their workplace environment and burnout. Participant responses were analyzed thematically. Results: Workplace social milieu revolved around two primary themes: workplace social capital in provider burnout and the protective qualities of social capital in cohesive work teams that appear to mitigate burnout. Conclusions: These results imply that work environments where managers support collaboration and social interaction among work teams may reduce burnout

Evaluasi Potensi Jalur Trekking Hutan Pendidikan USU, Taman Hutan Raya Bukit Barisan, Kabupaten Karo (Evaluation of Potential Tracking Rute at Educational Forest of USU, Bukit Barisan Grand Forest Park, Regency of Karo)

Educational Forest of USU has many interesting objects, unfortunately it has not had development activity yet that can support Educational Forest of USU as a ecotourism destination. Therefore, a research about potential evaluation of ecotourism had been conducted at track of Educational Forest of USU in July – August 2012. This research aimed to evaluate the potential use of track of Educational Forest of USU for ecotourism activities. The research was conducted by using force field analysis method to decide supporting factors and obstacle factors that influenced at Educational Forest of USU. Usu has many ecotourism potencies such as the beauty of nature, flora and fauna. Educational Forest of USU has excellent potential to be developed as a tourist area and needs a great strategy from the administrator to be an interesting ecotourism region

FORTIFIKASI KEJU COTTAGE MENGGUNAKAN MIKROENKAPSULAT MINYAK BELUT (Monopterus albus) BEROMEGA-3

Asam lemak omega-3 merupakan asam lemak tak jenuh yang baik untuk kesehatan jantung, perkembangan otak, dan baik bagi penderita penyakit hipertensi. Salah satu sumber asam lemak omega-3 yang mudah didapat adalah belut. Pada minyak belut terkandung tiga jenis asam lemak omega-3 yaitu ALA, EPA dan DHA. Berdasarkan hal tersebut, maka minyak belut dapat diaplikasikan untuk memfortifikasi bahan makanan yang memiliki sedikit kandungan asam lemak tak jenuh seperti keju cottage. Tujuan dari penelitian ini ialah melakukan fortifikasi keju cottage menggunakan mikroenkapsulat minyak belut. Metode yang digunakan pada penelitian ini meliputi mikroenkapsulasi freeze drying dan karakterisasi produk mikroenkapsulat yang meliputi penentuan formulasi terbaik, rendemen, ukuran mikrokenkapsulat, efisiensi mikrokenkapsulat, dan kadar air. Hasil fortifikasi mikroenkapsulat minyak belut pada keju cottage dianalisis asam lemaknya dengan GCMS, dan dianalisis hedonik. Berdasarkan hasil penelitian didapat kandungan omega-3 pada minyak belut sebesar 11,26%, formulasi terbaik bahan penyalut maltodekstrin : gum arab 5:1, rendemen 74% b/b, ukuran mikroenkapsulat 10-50 µm, efisiensi mikroenkapsulat 64 %, kadar air mikroenkapsulat 1,03%. Hasil GCMS menunjukkan bahwa kandungan asam lemak omega-3 pada keju cottage terfortifikasi minyak belut yang terukur sebesar 6,42%, dan uji hedonik menujukkan bahwa panelis cukup suka pada produk keju cottage terfortifikasi mikroenkapsulat minyak belut. Kata Kunci: belut, fortifikasi, keju cottage, mikroenkapsulasi, minyak belut Omega-3 fatty acids are good for brain health, brain development, and for patients with hypertension. One source of omega-3 fatty acids that are easily available are eels. In the eel oil contained three types of omega-3 fatty acids are ALA, EPA and DHA. Based on this, the eel oil can be applied to enrichment food have little amounts of unsaturated fatty acids such as cottage cheese. The purpose of this study was to fortify cottage cheese using microencapsulated eel oil. The method used in this study include freeze drying microencapsulation and microcapsules product characterization which includes determining the best formulation of the coating material, the yield of microcapsules, the size of the microcapsules, the microcapsules efficiency, and water content. Results eel oil microcapsules fortification on the fatty acid cottage cheese analyzed by GCMS, and hedonic analyzed. Based on the results obtained in the omega-3 oils eel of 11.26%, the best formulation of the coating material maltodextrin: gum arabic 5: 1, the yield of 74% w / w, the size of 10-50 lm microcapsules, microcapsules efficiency of 64%, the water content microcapsules 1.03%. GCMS results showed that the content of omega-3 fatty acids in fortified cottage cheese eel oil microcapsules were measured at 6.42%, and hedonic test showed that the panelists quite like the cottage cheese products fortified oil microcapsules eel. Keywords: cottage cheese, eel, eel oils, fortification, microencapsulatio

Interdependence of Influence between Risk Management Behavior, MSME Characteristics, and Overconfidence on Business Sustainability: (A case study in Indonesia)

More than 50% of Micro, Small, and Medium Enterprises (MSMEs) in Indonesia run their business for reasons of livelihood, while 30% do this since MSMEs are profitable, and may support their living costs. This study aims to determine and analyze the influence of risk management behavior, characteristics of MSMEs through overconfidence on MSME business sustainability, and consequently MSMEs as a source of livelihood. The result of this study indicates that risk management behavior has a significant positive effect on overconfidence, while the characteristics of MSMEs have a significant negative effect on that. In turn, it’s shown that overconfidence had a positive and significant effect on the sustainability of MSMEs. However, the characteristics of MSMEs and risk management behavior had no significant positive effect on the sustainability of MSMEs. These results indicate also that MSME entrepreneurs’ overconfidence plays a major role in managing their business, which could be considered by the local government and/or the central government in determining MSME policies, such as placements to sell which are given and regulated by each local government considering the accessibility of sellers and buyers as well as their safety.    Cite this paper: Jaluanto, Tyoso S. P.; Sukardi, Sukardi; Devita, Eliza F. (2021). "Interdependence of Influence between Risk Management Behavior, MSME Characteristics, and Overconfidence on Business Sustainability (A case study in Indonesia)" Journal of World Economy: Transformations & Transitions (JOWETT) 1(03):09. DOI: https://doi.org/10.52459/jowett1391221 

Peranan Guru dalam Penumbuhan Budi Pekerti Peserta Didik di SMP Gajah Mada Bandar Lampung

The aim of the research is to analyze and to indentify the role of teachers in developing students character at SMP Gajah Mada, Bandar Lampung Academic Year 2016/2017. The method used in the research was descriptive with quantitative approach, the subjects of the research were teachers and students. The collecting data used questionnaire, interview and documentation the test of credibility used percentage and chi square. The role of teachers affected in developing students character at SMP Gajah Mada, Bandar Lampung significantly gave a role . It can be seen from 66,66% respondents that indicated significantly gave a role. It means 33,34 % that has not optimized. The suggestion proposed, teachers should be able to optimize the role of teachers in developing students character.Tujuan penelitian ini untuk menganalisis dan menjelaskan peranan guru dalam penumbuhan budi pekerti peserta didik di SMP Gajah Mada Bandar Lampung Tahun Pelajaran 2016/2017. Metode yang digunakan dalam penelitian merupakan metode deskriptif dengan pendekatan kuantitatif, subjek penelitian guru dan peserta didik. Pengumpulan data menggunakan teknik angket, wawancara dan dokumentasi. Uji kredibilitas menggunakan persentase dan Chi Kuadrat. Peranan guru dalam penumbuhan budi pekerti di SMP Gajah Mada Bandar Lampung sangat berperan, dapat dilihat dari 66,66% dari jumlah responden termasuk sangat berperan, artinya masih ada 33,34% yang peranannya belum maksimal, saran yang diajukan seharusnya guru mampu memaksimalkan peranannya dalam penerapan penumbuhan budi pekerti bagi peserta didik

Konservatisme Tokoh Osen terhadap Modernitas Industri Makanan dalam Drama Osen Karya Kikuchi Shoota

Kata Kunci : drama, konservatisme, industri makanan Jepang, modernitas, mise-en-scene Skripsi ini membahas tentang konservatisme tokoh Osen terhadap modernitas industri makanan di Jepang. Konservatisme adalah paham yang menyatakan bahwa yang dilakukan oleh seseorang harus berpegang pada tradisi yang telah terbukti berhasil di masa lalu, baik pada tradisi agama, tradisi budaya, ataupun tradisi politik merupakan pedoman hidup tertinggi. Penulis menggunakan sumber data berupa drama berjudul Osen yang menceritakan seorang Okami (pemilik) restoran tradisional Jepang yang menjalankan bisnis dengan memegang tradisi Jepang di tengah modernitas Jepang. Dalam drama Osen, penulis menemukan konservatisme tokoh Osen terhadap modernitas industri makanan diJepang serta efek-efek dari konservatisme yang terjadi pada tokoh Osen dalammenjalankan bisnis restoran Isshouan. Untuk menemukan konservatisme tokoh Osen terhadap modernitas industri makanan dalam drama Osen, penulis menggunakan teori dekonstruksi, serta menggunakan unsur intrinsik dan mise-en-scene. Tujuan penelitian ini adalah untuk mendeskripsikan konservatisme tokoh osen terhadap modernitas industri makanan yang ditampilkan dalam drama Osen Karya Kikuchi Shoota. Hasil penelitian ini menunjukkan dalam drama Osen terdapat modernitas industri makanan di Jepang, image tokoh Osen sebagai Okami restoran Isshouan, hubungan antara Osen dan karyawan di restoran Isshouan, konservatisme tokoh Osen yang berupa penolakan tokoh Osen terhadap modernitas industri makanan dan resistensi tokoh Osen terhadap modernitas industri makanan, akar-akar konservatisme, tujuan konservatisme tokoh Osen, tujuan koservatisme, serta efek-efek konservatisme tokoh Osen pada restoranIsshouan.Penulis menyarankan agar peneliti selanjutnya dapat meneliti film ini tetapi dengan pendekatan maupun permasalahan yang berbeda, misalnya teori feminisme

Pengembangan Lembar Kerja Mahasiswa Berbasis Eksperimen Materi Enzim Mikroba pada Bahan Ajar Bioteknologi Mikroba

Penelitian ini bertujuan untuk mengembangkan Lembar Kerja Mahasiswa berbasis Eksperimen materi enzim mikroba yang valid untuk bahan ajar bioteknologi mikroba. Pengembangan Lembar Keja Mahasiswa (LKM) mneggunakan Model 4D memiliki 4 tahapan, yaitu define, design, develop, dan disseminate. Pada penelitian ini hanya terbatas pada tahap develop. Analisis data menggunakan statistic deskriptif untuk menentukan kriteria kevalidan sebuah produk yang dikumpulkan melalui lembar penilaian yang diisi oleh validator Hasil penelitian menunjukkan bahwa validasi dari ahli materi kategori valid dengan nilai persentase 88,33%, validasi dari ahli media dengan persentase 85,83% dengan kategori valid dan ahli bahasa dengan persentase 76,67% dengan kategori valid dan uji keterbacaan oleh mahasiswa dengan nilai persentase 84,50% dengan kategori valid. Kesimpulan dari penelitian ini bahwa LKM berbasis eksperimen materi enzim mikroba yang dikembangkan valid untuk bahan ajar bioteknologi mikroba