2 research outputs found
PENGARUH KOMITMEN ORGANISASI DAN LINGKUNGAN KERJA TERHADAP KINERJA KARYAWAN AMANDA BROWNIES BANDUNG (AMANDA PUSAT)
ABSTRAK
Permasalahan ditemukan pada Amanda Brownies Bandung (Amanda Pusat)
mengenai rendahnya tingkat kinerja karyawan yang diakibatkan oleh komitmen
organisasi dan lingkungan kerja yang masih rendah.
Penelitian ini bertujuan untuk mengetahui seberapa besar pengaruh
komitmen organisasi dan lingkungan kerja terhadap kinerja karyawan Amanda
Brownies Bandung (Amanda Pusat) baik secara parsial maupun simultan. Metode
penelitian yang digunakan adalah deskriptif dan verifikatif dengan jumlah populasi
127 karyawan dan menggunakan sampel 56 responden. Teknik pengumpulan data
yang digunakan adalah observasi, wawancara, dan penyebaran kuisioner. Metode
analisis yang digunakan adalah analisis regresi linier berganda dan koefisien
determinasi.
Hasil penelitian menunjukan bahwa komitmen organisasi, lingkungan kerja
dan kinerja karyawan dapat dikatakan kurang baik. Komitmen organisasi dan
lingkungan kerja memberikan pengaruh terhadap kinerja karyawan sebesar 77,1%.
Variabel independen yang dominan adalan lingkungan kerja dengan pengaruh
sebesar 51,4% dan komitmen organisasi pengaruh sebesar 25,8%.
Kata Kunci : Komitmen Organisasi, Lingkungan Kerja dan Kinerja Karyawa
ANALISIS PERUBAHAN KADAR AIR CHIP SINGKONG DAN PERUBAHAN SIFAT UDARA PENGERING SELAMA PENGERINGAN DENGAN TRAY DRYER
Cassava is classified as one of tropical plant, but it can adapt and grow
well in subtropic area. This plant doesn�t demand spesific condition for its
planting. Cassava can be found in many areas in Indonesia, because Indonesia has
suitable climate for this plant. The research studies about the change on water
content for cassava�s chips when drying process was occured while altering
drying temperature in tray dryer and variating sample mass on every treatment.
Tray dryer was set in 50oC, 60oC, dan 70oC temperature and on every temperature
change different sample mass was used, we took 4 kg, 8 kg, and 12 kg mass.
First, we prepared the sample. Cassava was peeled and cleaned with fresh
water, then chopped chip like. The research was done under 50oC, 60oC, dan 70oC
temperature and on every temperature change we put different sample mass, that
was 4 kg, 8 kg, and 12 kg. Sample was dried until it reached specified water
content. Before drying, sample was taken to measure starting water content with
thermogravimetri method. Next, in every treatment, more water content
measurement was taken in every sample. We also took measurement of dryer
temperature, humidity ratio, and drying air velocity (including input and output
air). Data was taken in every 15 minutes. Decrease on water content was used to
determine the drying constant number.
The research resulted, that on drying process of cassava chip using tray
dryer, mostly falling rate was found in every treatment. Drying rate of cassava
chip on tray dryer was affected by mass and drying temperature. Drying rate on 4
kg mass on 50oC, 60oC, dan 70oC temperature were 0,0164 minutes-1, 0,0226
minutes-1 dan 0,0258 minutes-1 consecutively. 8 kg mass reached 0,0141 minutes-
1, 0,0223 minutes -1 dan 0,0171 minutes-1 on 50oC, 60oC, dan 70oC temperature.
Last, 12 kg mass was measured at 0,0137 minutes-1, 0,0143 minutes-1 dan 0,0149
minutes-1 on 50oC, 60oC, dan 70oC temperature. Drying efficiency reached 1,69-
5,89%, and heating efficiency of tray dryer hit 12,8004% to 59,6146%. Activation
energy (Ea) that needed for drying process on 4 kg, 8 kg, and 12 kg mass were
20,947 KJ/mol, 9,215 KJ/mol, dan 3,866 KJ/mol consecutively. Collision
frequency (Ao) that happened on 4 kg mass was 41,1943 and 0,4896 on 8 kg
mass, on 12 kg mass it reached 0,0578