Search

Tujuan penelitian adalah menganalisis pengaruh konflik peran terhadap kepuasan kerja pegawai melalui mediasi stres kerja. Penelitian bersifat asosiatif kausalitas yang dilakukan pada Kantor Pertanahan Kabupaten Gianyar melibatkan 87 responden dengan metode penentuan sampel menggunakan teknik sampel jenuh. Data dikumpulkan dengan kuesioner, dan dianalisis dengan analisis deskriptif, analisis stucturral equation modelling (SEM) berbasis PLS. Penelitian membuktikan bahwa konflik peran dan stres kerja berpengaruh negatif dan signifikan terhadap kepuasan kerja, konflik peran berpengaruh positif dan signifikan terhadap stres kerja dan stres kerja mampu memediasi pengaruh konflik peran terhadap kepuasan kerja. Penelitian membuktikan bahwa Kabupaten Gianyar perlu untuk meningkatkan kepuasan kerja pegawai khususnya dalam meningkatkan minat PPNPN mereka dalam melaksanakan pekerjaan yang di tugaskan, perlu memperhatikan cara pegawai dalam mengerjakan pekerjaan mereka, dan perlu memperhatikan komunikasi antara pegawai dan dengan atasan. Kata kunci: kepuasan kerja, konflik peran, stres kerja

Central Kalimantan covers an area of 157,983 km2 with more than 2,000 km2 of tropical peatlands, which is one of the buffer regions of Indonesia's new capital government city. However, the sad story is the conversion of about one million hectares from peat swamp forests (PSF) to rice fields occurred in the mid-1990s, so called the Mega Rice Project (MRP). Since then, forest and peatland fires become an annual event due to high level of degradation under the climate change symptoms such the frequent of the El Niño event. In very strong El Niño of 2015, Indonesia has returned to the world spotlight in relation to the fires and the haze crisis. The most fire prone area was recorded in the iconic Tumbang Nusa, Pulang Pisau Regency and its adjecent areas. However, the thick haze had covered almost the entire province. There are the dis-adventages impact during more than two months. Therefore, this study was to investigate what are the causes and the impacts of this disaster at the site level. This research location was focuses on three regencies and one city namely Pulang Pisau, Kapuas, Katingan and Palangka City. The method was a Focus Group Discussion (FGD) with key figures representing eight clusters of village communities. This method is also supported by statistical, hotspots and spatial data for additional analysis. The result are only two villages with very high average of hotspot and eight with high average of hotspots in Pulang Pisau and Kapuas Regency. Further, the FGDs in seven villages showed that there were three main clusters that caused forest-land fires, namely natural factors, human factors and village policy / regulation factors. The villages study that were affected by the fire in 2015 showed there were three main impacts namely on people, environment and capital. This result is a foundation of cause-effect factor for further Root Cause Analysis to find out the options for fire prevention and management in climate change mitigation efforts. Keywords: Climate Change; El-Niño; Fires; Focus Group Discussion; Peatland

Pengolahan kulit buah naga merah menjadi teh herbal yakni memanfaatkan bahan sebagai minuman dan dapat diterima oleh masyarakat. Pengelolaan ini membuat awet hasil panen dalam proses pengeringan. Penelitian ini tujuannya mencaritahu Karakteristik Pengeringan dan Sifat Kimia Teh Herbal Kulit Buah Naga Merah Dengan Variasi Irisan Ketebalan dan Suhu Pengeringan. Penelitian ini di susun memakai (RAL) dengan dua faktor, yaitu faktor suhu pengeringan (50oC, 60oC dan 70oC) dan faktor tebal irisan (3mm dan 5mm). Ada 6 interaksi perlakuan dan Perlakuan di ulang tiga kali guna memperoleh 18 unit percoban. Data hasil pengamatanya di analisa memakai ANOVA dan di lanjutkan uji DMRT pada taraf 5%. Ukuran yang di amati terdiri dari panas sensibel, kadar air, kadar abu, dan organoleptik. Hasil penelitian memperlihatkan bahwa interaksi suhu pengeringan dan irisan ketebalan pada teh herbal kulit buah naga merah memberi dampak nyata dalam ukuran panas sensibel, kadar air, kadar abu, warna, rasa dan aroma. Hasil penelitian yang memiliki perlakuan terbaik ditinjau dari syarat mutu teh kering yaitu suhu pengeringan 70oC dengan irisan ketebalan 3 mm. Hasil penelitian membuktikan perlakuan paling baik ada pada kadar air 8,055%, kadar abu 6,418%, uji hedonik dan skoring warna seduhan teh herbal kulit buah naga merah cukup khas dengan nilai 4,46 (suka) dan 4,46 (merah kekuningan), uji hedonik dan skoring aroma teh herbal kulit buah naga merah dengan nilai 4,13 (suka) dan 4,46 cukup khas dengan produk teh kering, uji hedonik dan skoring pada rasa teh herbal kulit buah naga merah bernilai 4,26 (suka) dan 4,4 memiliki rasa agak sepat.

Potensi limbah jagung ketan, kotoran sapi dan mikroorganisme lokal (MOL) yang terdapat di Desa Lokasari yang selama ini tidak dimanfaatkan secara baik, kini dengan sentuhan teknologi yang cukup sederhana dapat dimanfaatkan sebagai bahan pembuatan pupuk kompos, dalam rangka pemanfaatan limbah pertanian. Penelitian ini bertujuan untuk mengetahui pengaruh perbandingan komposisi bahan dan jenis bioaktivator yang digunakan terhadap kualitas hasil pengomposan lalu dibandingkan dengan Standar Nasional Indonesia (SNI) 19-7030-2004. Bahan baku utama pada pengomposan ini yaitu limbah jagung ketan dan kotoran sapi. Bahan bioaktivator yang digunakan yaitu bonggol pisang, daun gamal, dan nasi basi dengan proses fermentasi selama 2 minggu serta ditambahkan molase dan air cucian beras. Wadah pengomposan berupa keranjang bambu berbentuk tabung dengan tinggi 40 cm dan diameter 40 cm. Metode yang digunakan adalah Rancangan Acak Kelompok Faktorial (RAKF) dua faktor. Faktor pertama yaitu perbandingan komposisi bahan limbah jagung ketan dan kotoran sapi dengan 5 taraf perlakuan: K1 (100%:0%), K2 (75%:25%), K3 (50%:50%), K4 (25%:75%), dan K5 (0%:100%). Faktor kedua yaitu jenis bioaktivator berbeda dengan 3 taraf perlakuan: B1 (MOL bonggol pisang), B2 (MOL daun gamal), dan B3 (MOL nasi basi). Masing-masing perlakuan diulang menjadi 3 ulangan. Pada proses pengomposan, suhu dan pH diamati setiap hari selama 35 hari. Kadar air, Rendemen, C-organik, dan N-total diamati diakhir proses pengomposan. Kombinasi limbah jagung ketan dan kotoran sapi dengan jenis bioaktivator berbeda berpengaruh sangat nyata terhadap suhu dan C-organik, serta berbeda nyata terhadap rendemen, N-total, dan rasio C/N. Komposisi limbah jagung ketan dan kotoran sapi K5B1 menghasilkan kompos dengan kualitas rata-rata terbaik dan sesuai SNI, yaitu pH 6,94, kadar air 36,47%, C-organik 28,87%, N-total 1,56%, dan rasio C/N 18,49%. The potential waste of glutinous corn, cow dung and local microorganisms (MOL) in Lokasari Village which has not been used properly, now with a touch of technology that is quite simple can be used as material for making compost, in the context of utilizing agricultural waste. This study aims to determine the effect of the comparison of material composition and the type of bioactivator used on the quality of the compost and then compared with the Indonesian National Standard (SNI) 19-7030-2004. The main raw materials in this composting are glutinous corn waste and cow dung. The bioactivator materials used were banana weevil, gamal leaves, and stale rice with a fermentation process for 2 weeks and added molasses and rice washing water. The composting container is a tubular bamboo basket with a height of 40 cm and a diameter of 40 cm. The method used was a two-factor factorial randomized block design (RAKF). The first factor is the comparison of the composition of glutinous corn waste and cow dung with 5 treatment levels: K1 (100%:0%), K2 (75%:25%), K3 (50%:50%), K4 (25%:75 %), and K5 (0%:100%). The second factor is different types of bioactivators with 3 treatment levels: B1 (MOL banana weevil), B2 (MOL gamal leaves), and B3 (MOL stale rice). Each treatment was repeated into 3 replications. In the composting process, temperature and pH were observed every day for 35 days. Moisture content, yield, C-organic, and N-total were observed at the end of the composting process. The combination of glutinous corn waste and cow dung with different types of bioactivators had a very significant effect on temperature and C-organic, and significantly different on yield, N-total, and C/N ratio. The composition of glutinous corn waste and K5B1 cow dung produced compost with the best average quality and according to SNI, namely pH 6.94, water content 36.47%, C-organic 28.87%, N-total 1.56%, and C/N ratio 18.49%.

This study aims to identify whether the image of the destination, tourist facilities, accessibility, and word of mouth affect the revisit intention of tourists to the Malahayu Reservoir Tourist Attraction. The sample used in this study amounted to 100 people who were taken using purposive sampling technique. Meanwhile, multiple linear regression was used to analyze the data that had been collected. The results obtained from data analysis, namely simultaneously the destination image, facilities, accessibility, and word of mouth variables have a significant effect on revisit intention. Partially, the image of the destination has a positive but not significant effect on revisit intention. Meanwhile, the accessibility variable does not partially affect revisit intention. However, the facilities and word of mouth variables partially have a positive and significant effect on the revisit intention of tourists to the Malahayu Reservoir Tourist Attraction. From the results of this study, provide recommendations to local governments and tourism managers to improve the quality of facilities in tourist areas and improve access road conditions to tourist attractions that have been damaged. In addition, to improve the image of the destination, it can be done by developing regional cultural activities and attractions in tourist areas. Including improving governance, infrastructure, and cleanliness of tourist attractions as an effort to develop the Malahayu Reservoir destination. Keywords: Accessibility, Destination Image, Facilities, Revisit Intention, Word of Mouth

Kulit kopi dapat dimanfaatkan sebagai salah satu sumber energi alternatif yang banyak dijumpai pada sektor pertanian yang merupakan limbah biomassa. Kegiatan meneliti ini mempunyai tujuan dalam memperoleh pengaruh variasi suhu dan lama waktu pengarangan yang berbeda tehadap kualitas briket kulit kopi. Perancangan atas percobaan kegiatan meneliti ini mempergunakan Rancangan Acak Kelompok (RAK) faktorial dengan dua (2) faktor. Faktor pertamanya yakni suhu pengarangan (S) 200°C, 250°C, dan 300°C. Faktor kedua yaitu lama waktu pengarangan (L) 30 menit, 45 menit, dan 60 menit. Kombinasi rancangan percobaan penelitian dengan 2 kali ulangan yang akan diperoleh 18 unit percobaan. Parameter yang diamati pada penelitian meliputi kadar air, kerapatan massa, kuat tekan, kadar abu, volatile matter, karbon terikat, dan laju pembakaran. Pada penelitian ini data yang didapatkan dilakukan kegiatan menganalisis melalui pengujian sidik ragam serta pengujian Duncan jika terdapat perbedaan yang signifikan antar perlakuan. Hasil penelitian menunjukkan bahwa interaksi antara suhu dan waktu pengarangan memberi pengaruhnya yang bersignifikan kepada parameter mutu briket yang diperoleh. Briket dengan suhu pengarangan yang digunakan yaitu 3000C dan lama waktu pengarangan 60 menit (S3L3) sebagai perlakuan yang menciptakan briket berkualitas terbaik. Karakteristik dari briket hasil perlakuan S3L3 ini adalah memiliki kuat tekan sebesar 235.11 kgf/cm2, kerapatan massa sebesar 0.62 g/cm3, kadar air sebesar 1.67%, dan laju pembakaran sebesar 0.012 g/menit. Abstract Coffee husks can be used as an alternative energy source which is often found in the agricultural sector as biomass waste. This research was conducted to determine the effect of different temperature variations and carbonization on the quality of coffee husk briquettes. The experimental design of this study used a factorial Randomized Block Design (RAD) with 2 (two) factors. The first factor is the cooking temperature (S) 200°C, 250°C, and 300°C. The second factor is the length of writing time (L) 30 minutes, 45 minutes, and 60 minutes. The combination of a research experiment design with 2 replications will produce 18 experimental units. Parameters observed in this study include moisture content, mass density, compressive strength, ash content, volatile matter, bound carbon, and combustion rate. In this study, the data obtained were analyzed by variance test and continued with Duncan's test if there were significant differences between treatments. The results showed that the interaction of temperature and cooking time had a significant effect on the quality parameters of the briquettes produced. The briquette treatment with the curing temperature used was 300°C and the curing time of 60 minutes (S3L3) was the treatment that produced the best quality briquettes. The characteristics of S3L3 treatment briquettes are that they have a compressive strength of 235.11 kgf/cm2, a mass density of 0.62 g/cm3, a water content of 1.67%, and a combustion rate of 0.012 g/min.

Karakteristik kemasan dapat dipengaruhi oleh suhu gelatinisasi dan durasi pengadukan. Penelitian ini dilakukan untuk mengetahui pengaruh suhu gelatinisasi dan durasi pengadukan terhadap karakteristik film kemasan cerdas bioplastik serta memperoleh perlakuan yang menghasilkan karakteristik kemasan paling baik. Rancangan percobaan yang digunakan adalah Rancangan Acak Kelompok (RAK) dengan faktor pertama perlakuan yaitu, suhu gelatinisasi (T) yang terdiri dari 3 level suhu: 75 , 80 2 , dan 85 2 dan faktor kedua yaitu, durasi pengadukan (D) yang terdiri dari 3 level: 5, 10 dan 15 menit dengan dua kali pengulangan sehingga menghasilkan 18 unit percobaan. Data yang diperoleh dianalisis menggunakan sidik ragam dan apabila perlakuan berpengaruh terhadap parameter yang diamati maka akan dilanjutkan dengan Uji Duncan. Hasil penelitian menunjukkan bahwa perlakuan suhu gelatinisasi dan durasi pengadukan pada pembuatan kemasan cerdas bioplastik berpengaruh terhadap nilai kuat tarik, pemanjangan, elastisitas, ketahanan air, ketebalan dan perubahan warna film kemasan cerdas. Perlakuan suhu gelatinisasi 80oC dan durasi pengadukan selama 5 menit merupakan perlakuan yang menghasilkan kemasan cerdas dengan karakteristik terbaik yaitu nilai kuat tarik sebesar 14,10 MPa, pemanjangan sebesar 3,73%, elastisitas sebesar 397,75 MPa, ketahanan air sebesar 96,58%, dan ketebalan sebesar 0,40 mm dan menunjukkan perubahan warna yang responsif. Abstract Packaging characteristics can be affected by gelatinization temperature and stirring duration. This research was conducted to obtain gelatinization temperature and stirring duration effect to bioplastic smart packaging film characteristics and to obtain a combination of gelatinization temperature and stirring duration that can produce the best packaging characteristic. The experimental design used was a Randomized Block Design (RBD) with the first-factor treatment is gelatinization temperature (T) which consisted of 3 levels: 75oC, 80oC, and 85oC. The second factor is stirring duration (D) which consisted of 3 levels: 5, 10 dan 15 minutes, with two repetitions to produce 18 experimental units. The data obtained were analyzed by using Analysis of variance (ANOVA) and if the treatment affected the observed parameters, the test was continued with Duncan's test. Gelatinization temperature treatment and stirring duration in the making of starch and bioplastic smart packaging affect the value of tensile strength, elongation, elasticity, water resistance, thickness, and color change of smart packaging films. The gelatinization temperature treatment of 80oC and the stirring duration of 5 minutes resulted in smart packaging with the characteristics of tensile strength of 14.10 MPa, elongation 3.73%, elasticity 397.75 MPa, water resistance 96.58%, and thickness 0.40 mm and show responsive color changes.

Fermentasi merupakan salah satu proses yang berperan penting dalam meningkatkan kualitas biji kakao yang dihasilkan, indikator proses fermentasi berjalan dengan baik ialah meningkatnya suhu di fermentor yang disebabkan oleh aktivitas mikroorganisme. Penelitian ini bertujuan untuk menguji dan mengetahui sebaran suhu, perpindahan panas dan mutu biji kakao dengan jenis wadah fermentasi yang berbeda. Bahan yang dipergunakan adalah biji kakao jenis lindak/bulk kakao yang diperoleh dari petani Desa Pupuan, Kecamatan Pupuan, Kabupaten Tabanan. Fermentor berupa kotak bambu, kotak styrofoam dan kotak kayu dengan dimensi 23,5 cm x 23,5 cm x 29,5 cm dengan kapasitas 9,5 kg. Jenis kotak fermentor merupakan perlakuan dalam penelitian ini. Fermentasi dilakukan selama 144 jam dan dilakukan pengamatan setiap 6 jam pada 5 titik pengukuran suhu yaitu pada tumpukan biji kakao, dinding bahan bagian dalam fermentor, dinding bahan bagian luar fermentor, suhu dinding kerangka fermentor, dan suhu lingkungan. Parameter yang diamati dalam penelitian ini antara lain: suhu fermentasi biji kakao basah, analisis pindah panas yang terjadi selama proses fermentasi, kadar air biji kakao kering, dan jumlah biji per 100 gram. Hasil penelitian menunjukan suhu puncak fermentasi biji kakao pada fermentor bambu, styrofoam, dan kayu mencapai puncaknya masing-masing dengan suhu 44,5ºC, 43,1ºC dan 43,2ºC pada jam ke 60, 66, 78. Dari parameter yang telah diamati fermentor bambu merupakan perlakuan terbaik dengan suhu puncak fermentasi mencapai 44,5? dengan parameter kadar air sebanyak 7,48 %, dan jumlah biji per 100 gram sebesar 73 biji yang telah memenuhi standar SNI 2323:2008. Abstract Fermentation is one a process that plays an important role in improving the quality of cacao beans produced, the indicator of the fermentation process proceed well is temperature increase in the fermenter caused by microorganism activity. The purpose of this research is to test and discover temperature distribution, heat transfer, and cacao bean quality with a different type of fermentation container. The material used is bulk cacao beans which are obtained from Pupuan village farmer, Pupuan subdistrict, Tabanan regency. The fermentor is in the form of bamboo boxes, styrofoam boxes, and wooden boxes with dimensions of 23.5 cm x 23.5 cm x 29.5 cm with a capacity of 9.5 kg. The type of fermentor boxes is the treatment of this research. Fermentation was carried out for 144 hours and observed every 6 hours at 5 point temperature measurement that is on the pile of cocoa beans, inner material wall of the fermentor, outer material wall of the fermentor, wall temperature of fermentor structure, and surrounding temperature. Parameter observed in this research among others is the fermentation temperature of wet cocoa beans, heat transfer analysis that occurs during the fermentation process, the water content of dry cocoa beans, and amount of beans per 100 gram. Research results indicate peak temperature of fermentation on bamboo fermentor, styrofoam, and wood reaching peak respectively with temperature 44,5ºC, 43,1ºC dan 43,2ºC at 60,66,78 hours. From the parameter observed bamboo fermentor constitutes the best treatment with a peak temperature of fermentation reaching 44,5? to water content parameter as much as 7,48 % and amount of beans per 100 gram in the amount of 73 beans that have met the standard SNI 2323:2008.