PENGARUH SISTEM INFORMASI DAN PENGANGGARAN TERHADAP EFEKTIVITAS SISTEM PENGENDALIAN MANAJEMEN PADA PT. PELINDO III

PENGARUH SISTEM INFORMASI DAN PENGANGGARAN TERHADAP EFEKTIVITAS SISTEM PENGENDALIAN MANAJEMEN PADA PT. PELINDO III Yuliana Asri N Abstrak Dewasa ini tingkat persaingan yang semakin tajam ditambah dengan adanya perubahan selera konsumen, kemajauan teknologi, serta perubahan sosial ekonomi memunculkan tantangan-tantangan dan peluang dalam bisnis. Dengan semakin meningkatnya persaingan, maka saat ini hampir tidak ada suatu negara ataupun industri yang tidak peduli terhadap masalah persaingan. Perubahan intensitas persaingan bahkan terjadi secara dinamis sehingga batasan arena persaingan menjadi semakin kabur, dan pesaing semakin sulit untuk diidentifikasi dan diantisipasi. Gelombang globalisasi bisnis semakin meningkatkan dinamika dan intensitas persaingan sehingga meningkatkan peran strategi dalam menunjang kemampuan organisasi untuk tetap bertahan (survive) menghadapi persaingan. Tujuan dari peneltian ini adalah untuk mengetahui apakah sistem informasi dan penganggaran berpengaruh terhadap sistem pengendalian manajemen pada PT. Pelindo III. Populasi yang digunakan dalam penelitian ini adalah kepala divisi, sub divisi PT. Pelindo III sebanyak 30 orang. Teknik pengambilan sampel yang digunakan dalam peneltian ini adalah random sample. Teknik analisis yang digunakan adalah teknik regresi linier berganda dengan menggunakan uji hipotesis uji kesesuaian model. Berdasarkan hasil pengujian dengan menggunakan regresi linear berganda ditemukan hasil bahwa sistem pengukuran informasi dan penganggaran secara parsial dan simultan berpengaruh terhadap sistem pengendalian manajemen pada PT. Pelindo III terbukti kebenarannya

Perubahan Karakteristik Biokimia Fermentasi Tempoyak Menggunakan Pediococcus Acidilactici Pada Tiga Tingkat Konsentrasi Gula

This study was carried out to evaluate the biochemical characteristics of tempoyak inoculated with Pediococcus acidilactici as starter culture at three levels of sugar concentrations (0%, 2.5% and 5%). Results revealed that addition of sugar until 5 % did not influenced the microbe total, pH, acidity and reducing sugar of tempoyak. The length of fermentation mostly influenced these characterisitics. Nevertheles, number of individual organic acid expressed as lactic and acetic acid was influenced by addition of sugar

Pengaruh Substitusi Tepung Pisang Kepok terhadap Kualitas Cookies

This study aimed to analyze the effect of substitution of banana flour kepokas much as 15%, 30% and 45% of the wheat flour used to the quality of brownishyellow color, uniform shape, form a neat, crescent-shaped, fragrant aroma ofbanana kepok, brittle texture, sweetness , and the banana flavor kepok. Theresearch is a pure experiment with completely randomized design method usingthree repetitions with 30 panelists. The results showed that the substitution ofbanana flour kepok effect on the quality of brownish yellow color, forms a neat,crescent shape, fragrant aroma of banana kepok, crumbly texture and taste ofbanana kepok that in general there is good value in treatment 45% (X3) than theother treatment

Deskripsi Kemampuan Pemahaman Konsep Eksponen Berbasis Teori Apos pada Siswa SMA Theresiana Salatiga

Pemahaman konsep matematika adalah kemampuan menangkap makna atau arti suatu ide atau pengertian-pengertian pokok dalam matematika. Penelitian ini bertujuan untuk mendeskripsikan kemampuan pemahaman konsep eksponen berbasis teori APOS pada siswa SMA Theresiana Salatiga. Jenis penelitian ini adalah penelitian deskriptif kualitatif dengan subjek 3 siswa yang diambil dari siswa SMA Theresiana Salatiga dengan kategori berkemampuan tinggi, sedang, dan rendah. Hasil penelitian menunjukkan bahwa subjek berkemampuan tinngi memiliki pemahaman pada tahap aksi, proses, objek, dan skema. Subjek berkemampuan sedang memiliki pemahaman pada tahap aksi, objek, dan skema. Dan subjek berkemampuan rendah memiliki pemahaman pada tahap aksi. Ketiga subjek pada topik eksponen sama-sama memiliki pemahaman pada tahap aksi

Pembelajaran Kombinasi Tipe Pairs Checks dan Peer Tutoring Mampu Meningkatkan Prestasi Belajar Akuntansi Siswa SMA

The objective of this research is to improve the learning achievement in Accounting of the students in Grade XI of Social Science Program 5 of BCD Senior Secondary School through the application of the cooperative learning method of the Pairs Checks type with Peer Tutoring method.This research used the classroom action research with two cycles. Each cycle consisted of four phases, namely: planning, implementation, observation, and reflection. The subjects of the research were the students as many 39 with 24 females and 15 males in Grade XI of Social Science Program 5 of BCD Senior Secondary School. The data sources of the research were informants (teacher and students of the school) and students' test result. The data of the research were gathered through observation, documentation, and in-depth interview, and test. The data were validated by using the method triangulation technique and investigation triangulation method. They were then analyzed by using the quantitative and qualitative data analyses. The performance indicator of the research was the students' learning achievement toward the Accounting subject matter, which fulfilled the minimal completeness criteria of at least 85% of the total number of subjects. The procedures of the research included planning, implementation, observation, and reflection.The result of the research shows that the application of the cooperative learning model of the pairs checks type with the peer tutoring method can improve the students' learning achievement in Accounting from pre-treatment to Cycle I and Cycle II respectively. The learning process during the pre-treatment is teacher-centered in nature. Prior to the treatment, the number of the students who fulfilled the minimal completeness criteria is 24 (61.54%), and that of the students who did not fulfill the minimal completeness criteria is 15 (38.46%). Following the treatment, the number of the students who fulfilled the minimal completeness criteria becomes 33 (84.62%) in Cycle I and 37 (94.87%) in Cycle II respectively. Based on the result of the research, a conclusion is drawn that the application of the cooperative learning model of the pairs checks type with the peer tutoring method can improve the learning achievement in Accounting of the students in Grade XI of Social Science Program of BCD Senior Secondary School

Karakter Rusip Dengan Penambahan Kultur Kering : Streptococcus SP.

This research aimed to (1) compare the characterization between rusip with Streptococcus sp. and without it, and (2) evaluate chemical, and microbiological. This research done in some steps which was (1) preparation of liquid starter, (2) making of dry starter, (3) application of Streptococcus sp. dry starter to rusip, the water content, level of acidity (pH), total lactic acid bacterial, total fungi, salt content and Nitrogen Volatile Total (NVT) are being monitory. The data were analysed by descriptively. Rusip that fermented for seven days with adding of Streptococcus sp.dry culture produced better pH, total of lactic acid bacterial, salt content, NVT content and also produce higher water content compare with spontaneously fermented rusip. However rusip fermented with adding of Streptococcus sp. dry starter still had weakness that was produce more fungi than spontaneouslyfermented rusip. Characteristic of rusip that fermented with adding of Streptococcus sp. dry starter were : content 57,87% of water, 5,77 pH, 3,98 x 1011 cfu/g of total lactic acid bacterial, 24,64% salt and 51,43 mgN/100g NV