THE EFFECT OF COMPETENCY, MOTIVATION, AND ORGANIZATIONAL CULTURE ON THE EMPLOYEE PERFORMANCE AT THE JAYAKARTA HOTEL, BANDUNG, INDONESIA

Human resources in a company is an asset that can realize the achievement of the company’s mission to obtain benefits. The Jayakarta Bandung Hotel has 90% of employees who are competent and certified, but there are still complaints about the services provided. Therefore, this study was done to determine the influence of competence on performance, motivation on performance, and organizational culture on performance; and the influence of the competence, motivation, and work culture on the employee performance. This study used a quantitative research method approach with descriptive statistics, the data collection tool of questionnaires. The population was all employees of The Jayakarta Bandung Hotel with a purposive sample of 66 employees. The results showed that: employees’ competence tended to be at a sufficient value (a significant effect on the performance); employees’ motivation tended to be at a good value (a significant effect on the performance); and work culture tendency tended to be at a sufficient value to affect the performance. In conclusion, statistical hypotheses were accepted, indicating direct influence of X1 on Y was 9.61%. The value of indirect effect of X1 through X2 on Y was 9.85%, and that of X1 through X3 on Y was 5.39%. The total effect of X1 was 24.80%

The Empowering Comparative Supply Chain Operations of Batik SMEs through Uniqueness of Packaging, Productivity and Innovation

The objective of this study is to analyse the impact uniqueness of packaging, productivity and innovation to empowering competitiveness Batik SMEs in West Java Indonesia based on the supply chain operation. In Indonesia the packaging design of batik cloth strengthens its character. The brand image that mostly SMEs in Indonesia want to highlight from batik packaging is the traditional yet elegant impression. The traditional impression was chosen because it wanted to highlight the side of batik craft as a distinctive souvenir and culture, while the elegant image was chosen because so far people thought that the craft was mostly only cheap, especially just packaged using clear plastic or no packaging which became less attractive if given to someone else as a souvenir. With unique packaging, the public image of batik handicraft products expected to be higher. In order to strengthen competitiveness and raise productivity in SMEs Batik in West Java Indonesia, the design was made with an innovated elegant concept so that the image of batik products became higher. Unique and attractive packaging can be seen from the encyclopaedia layout that has never existed for batik packaging and also because so far batik products rarely have packaging. That's why this packaging design is in accordance with the goals and functions to be achieved. For data testing in this research used Partial Least Square (PLS), explanatory method, and simple random sampling. The results shown that the uniqueness of packaging and innovation raise productivity and impact the competitiveness of Batik SMEs in West Java as much as

Kandungan Natrium Beberapa Jenis Sambal Kemasan Serta Uji Tingkat Penerimaannya (the Sodium Content of Some Chilli Sauces and Its Sensory Evaluation)

Background: Chili sauce is one the spice which is widely used in Indonesia. In making of the sauce, salt is added to increase the palatability of the Chili sauce. In the past salt was the only source of sodium, however, nowadays there are some food additives containing sodium such as sodium benzoate becoming the source of sodium. At the moment, the Chili sauce are available in the market, and in making those sauces, beside the addition of salt is also some food additive containing sodium were added. The excessive of sodium intake is related to the risk of hypertension and kidney failure. Objectives: to analyze the sodium contents of 10 kinds of Chili sauces available in the market and to evaluate the sensory of the sauce. Methods: Ten samples of Chili sauce in various brands were bought from supermarket, and then analyzed its sodium content using the Flame photometer method. Its sensory evaluation was performed by the thirty-two of testers. Results: The sodium content of sauces was shown that the value of the content was varying significantly (p £ 0.05). The highest content was 9.03 mg per gram, and the lowest was 3.82 mg per gram. The others were spread out between the highest and the lowest. Whereas the sensory evaluation of the sauce indicated that the sauce containing the higher content of sodium was tend to be more acceptance than the lower one. Conclusion: The sodium content of sauces in this study was varying between 9.03 to 3.82 mg per 100 g, whereas the sensory evaluation of the sauces revealed that the sauce which contained the higher content of sodium was more preference by the testers than the lower one. [Penel Gizi Makan 2010, 33(2): 173-179

Penurunan Kadar Sianida Singkong Pahit Pada Proses Fermentasi Cair Bakteri Brevibacterium Lactofermentemum Bl-1m76

THE REDUCTION OF THE CYANIDE CONTENT OF BITIER CASSAVA BY THE PROCESS OF LIQUID FERMENTATION USING BREVIBACTERIUM LACTOFERMENTUM BL-1M76.Background: Cassava is one of the important source of carbohydrate in tropical countries, that easliy grows in any kind of soil. However, there is a kind of cassava containing cyanide substance, which is toxic for human consumption. This kind of cassava known as bitter cassava contains more starch, but it can\u27t be used as food directly. Usually, people uses this cassava as raw material for producing starch known as \u27tapioka\u27 by the traditional method. The cyanide substance in cassava can be degraded by bacteria known as Brevibacterium sp R312 that is capable to degrade about 80% of the cyianide content in cassava, since this bacteria produces some enzymes namely E glucosidase, nitrilhydratase, and amidase, which degrade this cyanide substance. In our laboratory, has another strain of this bacteria, Brevibacterium fermentum BL-1M76, which Is not harmful and has potential capability in producing amino acid of lysine. Objectives: The study was conducted to investigate the potential of the bacteria Brevibacterium fermentum BL-1M76 in reducting of the cyanide substance of bitter cassava using the process of liquid fermentation. Materials and Methods: This experiment used four kinds of bitter cassava obtained from the Balai Penelitian Bioteknologi Tanaman Pangan, Departemen Pertanian (The Research Station of Biotechnology for Food Crops). Those cassavas are known as Adira II, Adria IV, 39.1.1 code, and 46.8 code. The liquid fermentation was conducted in the erlenmeyer flask 250 ml containing 10 ml of 10% cassava medium. The process of fermentation was done in two steps. The first step was to decide the maxmium volume and concentration cell of bacteria suspension, and the duration time of the incubation at the 28°C. The observation was done to the changes content of cyanide, and protein of the cassava medium due to the fermentation. Results: The maximum volume of bacteria cell in the first fermentation was 5 ml for 10 ml of 10% cassava medium. In the second fermentation indicated that the achievement degradation of Brevibacterium fermentum BL-1M76 cyanide substances for all kind bitter cassava was 100%. However, the protein content was not shown any different.Conclusions: The cyanide substance contained in bitter cassava known as Adira II, Adira IV, 39.1.1 code, and 46.8 code can be degraded by the bacteria of Brevibacterium fermentum BL-1M76 in the process of liquid fermentation

Uji Keamanan dan Uji Daya Terima Produk Fermentasi Sari Pisang Kadaluarsa dengan Khamir Rhodotorula Glutinis

Banana is a kind of fruit whose stability during storage is very short. After its ripe is over, physically the banana is very soft, with some black spot of growing the yeast over the skin. This kind of banana is already no longer acceptable as food. Actually this banana is containing high glucose content which is useful for the growth of yeasts. The object of this study is to use this over ripe bananas as the raw material for making the fermented juice drink. The yeast uses was Rhodotorula glutinis, because this yeast able to synthesis the essential nutrients of fatty acid linoleat and linolenat, ergosetrol (pro­vitamin D) and carotene pigment (pro-vitamin A). In this study also performed the safety testing which was carried out on experimental rats for along 30 days. Observations were done on physical condition of rats. At the end of observation some rats were eradicated to see the organ vital such as kidney, heart, and liver. The observation concluded that the over ripe bananas juice fermented using Rhodotorula glutinis was safety to be consumed, without any effect. Whereas it\u27s sensory evaluation which was performed by 30 tester revealed that most of the testers accepted those product of bananas juice, without any different significantly at a 0.05. Except for colour for bananas juice which was fermented had the colour of reddish due to Rhodotorula glutinis

Kandungan Garam (Nacl) Dalam Beberapa Makanan Jajan

KANDUNGAN GARAM (NaCl) DALAM BEBERAPA MAKANAN JAJA

PENGARUH KERAGAMAN PRODUK DAN HARGA TERHADAP KEPUTUSAN PEMBELIAN KONSUMEN PADA CIRCLE K CABANG DIPATIUKUR BANDUNG

ABSTRAK Penelitian ini bertujuan untuk mengetahui pengaruh keragaman produk dan harga terhadap keputusan pembelian konsumen baik secara simultan maupun parsial. Penelitian ini menggunakan metode deskriptif dan verifikatif. Metode analisis data yang digunakan adalah uji validitas dan reliabilitas, analisis regresi linier berganda, analisis korelasi ganda dan analisis koefisien determinasi. Pengujian hipotesis ini melalui uji F untuk simultan dan uji t untuk parsial dengan menggunakan program SPSS 23.0 for winndows. Hasil penelitian menunjukkan bahwa secara simultan keragaman produk dan harga berpengaruh positif dan signifikan terhadap keputusan pembelian sebesar 67,10%, secara parsial keragaman produk terhadap keputusan pembelian sebesar 6%, dan harga terhadap keputusan pembelian berpengaruh sebesar 61,1%. Kata Kunci : Pengaruh Keragaman produk dan Harga terhadap Keputusan Pembelia