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All Journal JURNAL EMBA : JURNAL RISET EKONOMI, MANAJEMEN, BISNIS DAN AKUNTANSI JURNAL RISET AKUNTANSI GOING CONCERN
Kalalo, Meily Y. B
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Decision Sciences, Operations Research & Management Economics, Econometrics & Finance

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PENGARUH PROSEDUR REVIU TERHADAP KUALITAS REVIU LAPORAN KEUANGAN PEMERINTAH DAERAH DI KABUPATEN MINAHASA UTARA Bekaiang, Agustina Fice; Sondakh, Jullie J.; Kalalo, Meily Y. B
Jurnal EMBA : Jurnal Riset Ekonomi, Manajemen, Bisnis dan Akuntansi Vol 5, No 2 (2017): JE. VOL 5 NO 2. (2017). HAL 847
Publisher : Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (565.924 KB) | DOI: 10.35794/emba.v5i2.16001

Abstract

ABSTRAK : Kesalahan dalam penyajian laporan keuangan pemerintah daerah dapat dikurangi dengan adanya reviu. Reviu adalah prosedur penelusuran angka-angka dalam laporan keuangan, permintaan keterangan, dan analitik. Hasil reviu yang berkualitas haruslah memenuhi kriteria tepat waktu (timelines), lengkap (disclosure) dan informatif. Menurut Peraturan Menteri Keuangan Nomor 8/PMK.09/2015 tentang Standar Reviu Laporan Keuangan Pemerintah Daerah menyebutkan kualitas pelaksanaan reviu harus memenuhi kriteria : waktu pelaksanaan, kompetensi pereviu, tahapan reviu, kertas kerja reviu, pelaporan reviu. Tujuan dari penelitian ini adalah untuk mengetahui pengaruh  prosedur reviu terhadap kualitas reviu laporan keuangan pemerintah daerah di Kabupaten Minahasa Utara. Hasil penelitian menunjukan thitung> ttabel(4,530 > 1,68) dan (Sig.) 0,000 < 0,05 artinya bahwa prosedur reviu berpengaruh signifikan terhadap kualitas reviulaporan keuangan pemerintah daerah. Kata Kunci : Prosedur Reviu, Kualitas Reviu, Laporan Keuangan Pemerintah Daerah
PENENTUAN HARGA POKOK PRODUK DAN PENERAPAN COST PLUS PRICING METHOD DALAM PENENTUAN HARGA JUAL PADA RUMAH MAKAN IKAN BAKAR DABU-DABU LEMONG Moniung, Jennifer T. M; Tinangon, Jantje J.; Kalalo, Meily Y. B
GOING CONCERN : JURNAL RISET AKUNTANSI Vol 15, No 1 (2020)
Publisher : Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32400/gc.15.1.27824.2020

Abstract

Determination of the selling price is very influential to maintain the continuity of a company. The selling price offered by the company must be right, because if the selling price offered is too high then the consumer will think twice and switch to another company, and vice versa if the price offered is too low then the costs incurred by the company cannot be covered even will loss. Cost-plus pricing is one of the methods used in determining the price of a product or service to be sold. Cost-plus pricing is a method of determining selling prices by adding expected profits above the full future costs of producing and marketing products. The aim of this research is to find out the Determination of the Cost of Products and the Implementation of the cost plus pricing method in the Determination of the Selling Price in the Dabu-Dabu Lemong Grilled Fish Restaurant. The results showed that there were differences in the analysis results between the two approaches in the cost plus pricing method. The final analysis results obtained, the selling price formed by variable costing is higher than the full costing approach. But when viewed from the cost of production, the variable costing approach produces a lower value compared to full costing. The selling price set by the current owner has a difference if calculated using the cost plus pricing method. Broadly speaking, the selling price set by the current owner is not a favorable price when compared to the selling price calculated.
Co-Authors Bekaiang, Agustina Fice Jantje J. Tinangon Jullie J Sondakh Moniung, Jennifer T. M