Pengaruh Gaji, Upah, dan Tunjangan Karyawan terhadap Kinerja Karyawan pada PT. Xyz

Kinerja karyawan merupakan hal yang sangat penting di dalam Perusahaan. Rendahnya gaji, upah,dan tunjangan menjadi salah satu faktor rendahnya kinerja karyawan, sehingga PT. XYZ sering sekali tidakdapat memenuhi pesanan pelanggan dan tidak tercapainya target produksi, yang mengakibatkan PT. XYZharus meminta bantuan kepada Perusahaan sejenis untuk menyelesaikan order. Bulan Januari 2012- Juli 2012,tercatat selama 6 bulan PT. XYZ tidak dapat memenuhi pesanan pelanggan. Oleh karena itu PT. XYZ inginmengetahui faktor apa yang paling berpengaruh terhadap kinerja karyawan. Metode pengumpulan dataadalah dengan penyebaran kuesioner yang berisi pertanyaan mengenai gaji, upah, dan tunjangan kepadakaryawan. Setelah kuesioner disebar dilakukan uji validitas dan uji reliabilitas untuk mengetahui kelayakankuesioner. Pengolahan data dilakukan dengan menggunakan software SPSS dan melalui beberapa tahap yaituanalisis regresi linier berganda, uji statistik f, dan uji statistik t. Hasil yang didapat menunjukkan secarasimultan gaji (upah) dan tunjangan berpengaruh terhadap kinerja karyawan. Hal ini dapat dilihat dari hasil uji fyang menghasilkan nilai Fhitung > Ftabel yaitu 25,854 > 3,32. Secara parsial, faktor yang berpengaruh terhadapkinerja karyawan adalah faktor gaji (upah). Hal ini dapat dilihat dari hasil uji t yang menghasilkan nilai thitung >ttabel, yaitu 6,927 > 2,042 untuk gaji dan 3,646 > 2,570 untuk upah

Synthesis and Characterization of Polypyrole on Steel Gauze Electrode by Voltammetry Cyclic Method

The coating of polypyrrole (PPy) on steel gauze electrode by electropolymerization of pyrrole with voltammetry cyclic method has been investigated. The purpose of this research is a preliminary study the character of a steel gauze as working electrode which potential to electrodeposition on Polypyrrole (PPy) film based on literature. Based on cyclic voltammogram of PPy, the oxidation potential has been achieved at a potential range of 0V to 1V which compared to Ag/AgCl as reference electrode at a anodic peak current (Ipa) near 7 mA at a scan rate 100 mV/sec from a solution 0.05M of Py in the solution 0.1M of KCl as supporting electrolyte. The competition between PPy with some major component of steel gauze such as Fe, Zn, Cr or Mn occured, in the potential range 0 to 1V during the electropolimerization. The main component of steel gauze has been analyzed by X-Ray Fluoresence (XRF). PPy films can cover the surface of steel gauze with the number of ten cycles of polymer growth on the electrode surface have been studied with the anodic and cathodic peak current with the correlation coefficient 0.999 and 0.991 of the increasing the number of cycles at the potential range of 0.2V to 0.8V. The results of PPy film on the steelgauze electrode has been characterized by Fourier Transform Infra Red (FT-IR)

Utilization Chitosan of Small Crab (Portunus Pelagicus) Shell Waste to Making Hand Body Cream

This research aimed was to evaluate the effect of chitosan on quality of hand body cream. Small crab shell was taken from crab canning processing plant (PT. Tonga Tiur Putra) Medan. The small crab shell was processed into powder; and the powder was extracted into chitosan. Four groups of hand body cream weighting 35 gram/each were prepared from a mixture of propilen glycol, triethanolamin, water, glyserin, lanolin, stearic acid and zaitun oil. The mixture then was added respectively with 1 ml of 0%, 1%, 2%, 3% of chitosan solution. Hand body cream quality were evaluated for humectan, viscosity, pH and emulsion stability. The result indicated that the humectan, viscosity, pH and emulsion stability of hand body cream were 55,74-66,6%; 21.653-48.747cPs; 6,84-7,37 and 61,33-64% respectively. Humectan and viscosity increased as the increasing of chitosan solution. However, pH decreased as the increasing of chitosan solution. There was no different effect of addition of chitosan solution on emulsion stability. Overall, addition of chitosan solution 3% resulted is superior quality of hand body cream with humectan, viscosity, pH and emulsion stability of 66,6%; 48.747cPs; 6,84 and 63% respectively

The Study of Soaking TIME in Liuid Smoke of Catfish (Pangasius Hypopthalmus) with Adding Chitosan as Antimicrobe During Room Temperature Storage

This research was intended to determine the different of soaking time using chitosan as antimicrobe on catfish during room temperature storage. The method used in this study was experimental with soaking the catfish on to smoked liquid and chitosan liquid during 45 minutes (X1), 75 minutes (X2) with 0, 7, 14, and 21 days of storage times.The parameters analysis were total plate count; organoleptic analysis is (consistence, flavor, aroma and texture); and chemical analysis.The results showed that the applied treatment had giving real different on the quality of smoked catfish during room temperature storage. The treatment of 75 minutes (X2) soaking time are was best treatment based on the total plate count, whereas the treatment of 45 minutes (X1) soaking time are the best treatment based on the organoleptic analysis and chemical analysis

The Effect of the Temperature and Frying TIME on the Quality of Spice Shredded Fish of Little Tuna (Euthynnus Affinis)

Has been conducted in April 2016. The aim of this study was to know the effect oftemperature and frying time and it\u27s interaction to produce the best quality of theshredded fish. The method of this study was an experiment method, that usingtemperature and different frying time. The quality parameter used theorganoleptic analysis (colour, smell, taste and texture) and the proximate (water,protein, fat and ashes). The analysis of variance (Completely RandomizedDesign/CRD) has been used to set the evaluation of the research, with factorialthat consist of temperature 1000C-1150C (S1), 1100C-1250C (S2), 1200C-1350C(S3) as the first factor and the frying time is 7,5 minutes (W1), 8 minutes (W2), 8,5minutes (W3) as the second factor. The result of this study showed that the bestquality of the shredded Little Tuna was S3W3 (1200C-1350C, 8,5 minutes), such asyellowish-brown, very specific and special smell, very delicious and very tasty,soft and crispy. The content of water was 9,65, content of protein was 39,45%,content of fat was 25,47% and content of ashes was 8,2%