THE EFFECT OF LEARNING ORGANIZATIONS, ACHIEVEMENT MOTIVATION THROUGH WORK ENVIRONMENT AS A MODERATING VARIABLE ON THE JOB SATISFACTION OF TEMPORARY EMPLOYEES’ (NON MEDICAL) IN THE ADMINISTRATION SERVICE OF NORTH SUMATRA UNIVERSITY HOSPITAL MEDAN, INDONESIA

This study examines the job satisfaction of temporary (non-medical) employees in the administration services at the North Sumatra University Hospital, Medan. This study aims to determine and analyze the influence of organizational learning, achievement motivation on job satisfaction, and whether the work environment can moderate the relationship between organizational learning and achievement motivation towards work satisfaction of temporary (non-medical) employees in the administration services at the North Sumatra University Hospital Medan. Quantitative descriptive was employed as data analysis method. The population of this study was 82 temporary (non-medical) employees in the administrative division of North Sumatra University Hospital who have worked for at least one year and have participated in several trainings at the North Sumatra University Hospital. The technique of determining the sample used is the census method. Methods of collecting data with questionnaires The results of this study show partially (t test) shows that organizational learning and achievement motivation have a positive and significant effect on job satisfaction, simultaneously (F-test) learning organization and achievement motivation have a positive and significant effect on job satisfaction. Moderation testing with a residual test approach, the work environment is not able to moderate (strengthen) the relationship between learning organizations to job satisfaction.  Article visualizations

FORMULASI, UJI MUTU FISIK DAN PENENTUAN KADAR VITAMIN C PADA PERMEN BUAH PEPAYA (Carica papaya L.)

Buah pepaya memiliki kandungan vitamin A, C, Kalsium dan Serat, selain itu pepaya memiliki sifat yang mudah rusak (perisable) karena tergolong buah klimatrik (buah yang setelah masa panen masih melakukan proses metabolisme). Tujuan penelitian ini adalah untuk memformulasikan sari Buah Pepaya kedalam permen keras dan mengetahui karakteristik mutu fisik permen keras sari Buah Pepaya, dan untuk mengetahui kandungan vitamin C yang terdapat didalam permen keras sari Buah Pepaya. Penelitian ini dilakukan dengan cara membuat permen keras menggunakan sari Buah Pepaya dengan konsentrasi 0%, 20%, 30%, kemudian diuji mutu fisiknya berdasarkan Standar Nasional Indonesia tahun 2008 dan di tentukan kadar vitamin Cnya menggunakan metode Spektrofotometri Ultraviolet. Hasil pembuatan sari Buah Pepaya persyaratan Standar Nasional Indonesia tahun 2008 dengan  hasil uji organoleptis setiap sediaan permen sari buah pepaya didapat hasil yang normal untuk bau, rasa, dan warna serta memiliki tekstur yang keras. Untuk kadar air F0, F1, F2 secara berturut diperoleh sebesar 0, 43%; 1, 37%; 1,21%; dan untuk kadar abu F0, F1, F2 secara berturut diperoleh sebesar 1,2%; 1,3%; 1,6%; Hasil kadar Vitamin C pada formula F0, F1, F2 sebesar 82,3046 ± 9,3451mcg/g; (20%) 105,0739 ± 8,8395  mcg/g; dan (30%) 148,1975 ± 6,3466 mcg/g