The Role of Social Support for Women Entrepreneurs in Reducing Conflict to Increase Business Performance

The government's efforts to accelerate economic growth in Indonesia are carried out by encouraging people to become entrepreneurs. Several studies conducted during the last 10 years show that the growth of entrepreneurship in a country cannot be separated from the participation and role of women. The purpose of this study was to determine the relationship between social support and business performance improvement of women entrepreneurs. This study found that social support has an important role, especially for women entrepreneurs, with social support provided to women, multiple role conflicts can be reduced. Women can do their job to the fullest, and still carry out their role as wives and mothers in the family. The social support provided to women entrepreneurs really helps them to be able to calmly do their jobs, build and develop their businesses. Increasing social support will reduce dual role conflicts and will have an effect on improving the business performance of women entrepreneurs. The managerial implications of the research are 1. Women as entrepreneurs (women's entrepreneurship) can find the various forms of social support needed to help them reduce the dual role conflicts that are often experienced by women's entrepreneurship 2. Women as entrepreneurs (women's entrepreneurship) can develop appropriate strategies to improve their business performance through the social support they receive.3. Women as business actors (women entrepreneurship) can find out what dual role conflicts will arise and affect their business performance when they do not get social support. Keywords: social support, women entrepreneurs, dual role conflict, business performanc

ENKAPSULASI CAMPURAN MINYAK ATSIRI SEBAGAI PRODUK SEDIAAN AROMATERAPI DENGAN TEKNIK KOASERVASI KOMPLEKS

Essential oils are used as raw materials in the flavors and fragrances industry. Essential oils contain active compounds that are volatile at ambient temperature so that it is unstable to environmental changes. Complex coacervation is one of the techniques used in the encapsulation process to protect the active material. Essential oil blends were encapsulated by gelatin and maltodextrin as wall material and sodium tripolyphosphate as crosslinking agent. The objective of this study was to analyze the effect of the proportion between essential oils, wall material, and crosslinking agents on the yield, loading capacity, and encapsulation efficiency. The results showed that the optimum formulation for microcapsules was the essential oil and wall material ratio 1:2 and crosslinking agent concentration of 3%, with the yield of 45.18%, loading capacity of 5.37%, and encapsulation efficiency of 92.20%. The microcapsule size obtained was 0.1475 μm with polydispersity index of 0.410. Key words: complex coacervation, encapsulation, essential oil, gelatin, maltodextri

PENGARUH PENAMBAHAN BIOADITIF MINYAK ATSIRI PADA BAHAN BAKAR BIOSOLAR TERHADAP KINERJA MESIN DIESEL

B30 is a blend of 30% biodiesel produced from the transesterification process of vegetable oils and 70% diesel derived from fossil fuels. The use of biodiesel is still facing the problems such as high particulate value, water content, and reduced filter life, so it is necessary to improve the fuel-containing biodiesel with bio-additives. This study aimed to determine the effect of bio-additive addition on the characteristics of B30, performance and exhaust emissions of diesel engines, and to determine the best formula from two types of formulas, namely bio additive A (a mixture of turpentine oil, clove terpenes, and citronella) and bio additive B (a mixture of turpentine oil, clove terpene, and rhodinol). The concentration of bio-additive used in the engine performance test was 0.1%. The experimental data was then analyzed using descriptive analysis and one-way ANOVA on the 95% level of characterization testing. The best formula was found in formula B based on the performance test analysis, which increased the torque and power values by 18.09–24.58 Nm and 3.85–5.04 KW, respectively. Furthermore, fuel consumption increased in the bio-additive A by 1,238–1,546 mL/hour and bio-additive B by 1,215 – 1,515 mL/hour. Intriguingly, the CO2 and NOx emissions values decreased by 6–17.6% and 337–1,205 ppm, respectively. Nevertheless, it was observed that the smoke number increased by 2.85 – 6, 45 FSN in bio-additive B. Keywords: B30, biodiesel, bio-additive; diesel engine; essential oi

Sifat Fisiokimia dan Aroma Ekstrak Vanili

 The curing process of vanilla beans from dried vanilla to vanilla extract would give added value to vanilla products. Aroma and taste in vanilla extract depend on variety of plants, cultivation methods, and curing process. Indonesian vanilla extract tend to give woody and phenolic aroma because it was harvested too early and it did not cure perfectly. This study was to identify the physicochemical and aroma characteristics of vanilla extracts from importer, exporter, and vanilla extracts from the newest experiment from our laboratory. There  were seven samples, three from importers (Tahiti grade I, Tahiti grade II, Virginia Dare), two from Indonesian Vanilla exporters (Djasula Wangi, Cobra), and two from our laboratory (G11, 57). The  physicochemical characteristics which were analyzed were vanillin content, ash, soluble ash, alkalinity of soluble ash, alkalinity of  total ash, total acidity, and lead number, all compared with the Food and Drugs Administration (FDA) standard. Sensory analysis used aroma description test consist of qualitative descriptive test (in-depth interview and focus group methods) and quantitative descriptive analysis. The result showed that the laboratory's sample from modified curing process (G11) followed the FDA standard in physicochemical characters, but the aroma description was not as strong as the aroma of vanilla extract from exporters, namely Cobra with creamy, sweet, and vanilla aroma; and vanilla extract from importer, namely Virginia with smoky and spicy aroma.   Keywords: vanilla extracts, aroma  

Application of Biogas with Fermenting Bacteria from Manure Raw Material on Stoves and Generators

The raw biogas from the digester is a gas produced by bacterial fermentation which has a composition of methane (CH4), carbon dioxide (CO2), hydrogen sulfide (H2S), water vapor, and various other gases. Gases other than methane in raw biogas can damage the combustion system if used directly. The digester that produces biogas is used to move the generator engine using raw materials, such as cow feces, goat feces, fowl feces, straw, husks, and clean water. In the mixing process, all the raw materials are stirred or mixed evenly in the digester. Next is the process with five stages, namely (1). In the first stage: on the 11th day, adding clean water and fermentation carried out for 21 days, (2). The second stage: adding starter, hormones, charcoal flour, cow feces, fowl fees, goat feces, straw, and husks, then fermented for 7 days. (3). The third stage: adding a starter and fermenting it for 7 days. (4). Fourth stage: ready-to-use compost or solid fertilizer is ready to produce. (5). Fifth stage: liquid fertilizer is ready for production. In the gathering stage: all raw materials are stirred or mixed evenly in the digester and fermented for 1.5 months to become biogas. The last stage is the distribution of biogas: for household needs, and generators. From this research, it can conclude that the water column height (h) is 10.42 cm, and the maximum water column height is 9 cm so that the reactor is safe and the maximum pressure that can be attained is 879.1918 kg.m-1.s-2. The heating rate for ratio A is 0.0600 oC.s-1 and the heating rate for ratio B is 0.0640 oC.s-1. The calorific value produced from heating 1 liter of clean water using biogas from ratio A is 297.99315 kJ, and the calorific value of ratio B is 288.9174 kJ. With a compressor pressure of 8 psi, biogas can be inserted in this using a freon tube for a maximum of 6000 seconds with a mass of 6163 grams. In filling biogas, the biogas manometer should show the maximum number (between 16.50 – 25.50)

Karakteristik Dan Struktur Mikro Gel Campuran Semirefined Carrageenan Dan Glukomanan

Karagenan dan glukomanan merupakan komponen pembentuk gel, karena memiliki pengaruh sinergis yang menghasilkan gel yang memiliki kekuatan tinggi, elastis, dan sineresis rendah. Penelitian ini bertujuan untuk mengetahui karakteristik dan struktur mikro gel kombinasi semirefined carrageenan dan glukomanan pada berbagai perbandingan. Data hasil penelitian dianalisis menggunakan rancangan acak lengkap dan dilanjutkan dengan uji Tukey. Hasil penelitian menunjukkan bahwa perbandingan campuran semirefined carrageenan dan glukomanan 1:1 memiliki nilai kekuatan gel dan kekerasan tertinggi yaitu sebesar 3.649,09 g/cm2 dan 701,72 g, perbandingan 1:3 memiliki nilai sineresis yang rendah dibandingkan dengan perbandingan lainnya yaitu sebesar 7,36%, sedangkan nilai rigiditas tertinggi diperoleh perbandingan 2:1 yaitu sebesar 4.282,45 g/cm. Struktur mikro gel yang dihasilkan untuk semua perlakuan berbeda satu sama lainnya yaitu untuk perbandingan 1:1 memiliki struktur yang kompak dan padat. Peningkatan penambahan glukomanan akan menghasilkan gel yang lebih elastis dan cenderung lebih lembut daripada struktur matriks gel yang tidak kompak dan menggumpal serta memiliki rongga yang cukup banyak seperti ada perbandingan 1:2, 1:3, dan 1:4 sedangkan penambahan semirefined carrageenan menghasilkan gel yang keras dan kaku serta terlihat dari struktur gel yang lebih padat dan kompak dengan rongga yang terlihat pada perbandingan 2:1, 3:1, dan 4:1.

The Role of Innovation Management Model to Improve Service Quality for Telecommunications Industry in Indonesia

Telecommunications industry in Indonesia has rapidly increased. An intense competition of telecommunication operators has  often neglecting quality of services which must be provided but instead focussing on offering cheap telecommunications costs. Every year average revenue per unit (ARPU) tends to decline, which result innovations, increase service quality, and prevent the customers switch to another operator. This research was using Soft Systems Methodology (SSM) approach based on philosophy of Critical Systems Thinking (CST), and Strategic Assumption Surface Engineering and Testing (SAST). Data flow diagram (DFD) were used as tools for designing management model innovation for telecommunication companies in Indonesia. The result obtained an incentives to innovators which is an important factor for Analytical Hierarchy Process (AHP). The further innovation model for telecommunication in Indonesia is producing innovations which ultimately  improve customer service quality. Keywords: Quality Service, Innovation Management, Analytical Hierarchy Process, Soft Systems Methodolog

Model Proses Adopsi Teknologi di AgroIndustri Lada dengan Fuzzy Inference System

Technology, as one component of agroindustry development system, has a strategic role. It can only be realized if new technology is difussed and adopted. Adoption of technology in the processing of white pepper is still very low. It is therefore necessary to study with the aim to develop a model of agroindustry technology adoption process, and to formulate strategic policy for its acceleration. Model of measuring and predicting user acceptance of new technology is adopted from Unified Theory of Acceptance and Use of Technology (UTAUT) model. Mapping and prediction model technology adoption rates are expressed as a form of usage behavior. The model consists of two parts sub models namely intention to use sub models and support facilities sub model. To deal with vagueness in analysis of technology adoption, fuzzy inference system is used on mapping and level prediction of technology adoption.Keywords: technology, process, model, fuzzy inference system, agroindustr

Sifat Fisiokimia dan Aroma Ekstrak Vanili

 The curing process of vanilla beans from dried vanilla to vanilla extract would give added value to vanilla products. Aroma and taste in vanilla extract depend on variety of plants, cultivation methods, and curing process. Indonesian vanilla extract tend to give woody and phenolic aroma because it was harvested too early and it did not cure perfectly. This study was to identify the physicochemical and aroma characteristics of vanilla extracts from importer, exporter, and vanilla extracts from the newest experiment from our laboratory. There  were seven samples, three from importers (Tahiti grade I, Tahiti grade II, Virginia Dare), two from Indonesian Vanilla exporters (Djasula Wangi, Cobra), and two from our laboratory (G11, 57). The  physicochemical characteristics which were analyzed were vanillin content, ash, soluble ash, alkalinity of soluble ash, alkalinity of  total ash, total acidity, and lead number, all compared with the Food and Drugs Administration (FDA) standard. Sensory analysis used aroma description test consist of qualitative descriptive test (in-depth interview and focus group methods) and quantitative descriptive analysis. The result showed that the laboratory's sample from modified curing process (G11) followed the FDA standard in physicochemical characters, but the aroma description was not as strong as the aroma of vanilla extract from exporters, namely Cobra with creamy, sweet, and vanilla aroma; and vanilla extract from importer, namely Virginia with smoky and spicy aroma.   Keywords: vanilla extracts, aroma  

Exploring Social Community Networks For The Advancement of Social Entrepreneurship

Various social problems have motivated more and more people to find solutions to these social problems. The purpose of this research was to 1) identify social community movers; 2) they are identifying social business fields that develop in social communities; 3) identify the location of social community-based social entrepreneurship. The method used in this research is descriptive research; data collection in this study was carried out through observation, interviews, and distributing questionnaires. The sampling technique used snowball sampling, which involved identifying and taking samples from existing community members, then used to identify and recruit relevant new members. The results of the community mapping carried out in this study can be used to help the community to empower the community through social entrepreneurship. Community mapping allows social entrepreneurship actors to understand regional characteristics, determine work areas, and establish partnerships or collaborations with parties that support community empowerment programs. Keywords: community mapping, social entrepreneurship, community empowerment, snowball sampling, community network