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All Journal JURNAL EMBA : JURNAL RISET EKONOMI, MANAJEMEN, BISNIS DAN AKUNTANSI Indonesian Food Science and TechnologyJournal
Trisnawati, Ni Wayan
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Agriculture, Biological Sciences & Forestry Economics, Econometrics & Finance

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ANALISIS DAMPAK KEPEMILIKAN MANAJERIAL DAN KEPEMILIKAN INSTITUSIONAL TERHADAP KEBIJAKAN HUTANG PADA PERUSAHAAN REAL ESTATE YANG TERDAFTAR DI BEI PERIODE 2013-2015 Trisnawati, Ni Wayan; Rate, Paulina Van; Untu, Victoria N.
Jurnal EMBA: Jurnal Riset Ekonomi, Manajemen, Bisnis dan Akuntansi Vol 5, No 3 (2017): JE VOL 5 NO 3 (2017) HAL 4475
Publisher : FEB Universitas Sam Ratulangi Manado

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (982.653 KB) | DOI: 10.35794/emba.v5i3.18674

Abstract

Abstrak:Perkembangan perusahaan property dan real estate pada saat ini menggambarkan bahwa sektor propertidan real estate di Indonesia merupakan sektor bisnis yang sedang berkembang pesat. Penelitian ini bertujuan untuk menganalisis pengaruh kepemilikan manajerial terhadap kebijakan hutang pada perusahaan properti yang terdaftar di BEI, dan menganalisis pengaruh kepemilikan institusional terhadap kebijakan hutang pada perusahaan properti yang terdaftar di BEI.metode ini menggunakan analisis regresi berganda. hasil penelitian menunjukan bahwa secara simultan, kepemilikan manajerial dan kepemilikan institusional berpengaruh signifikan terhadap kebijakan hutang, dan secara parsial, kepemilikan manajerial tidak berpengaruh terhadap kebijakan hutang , demikian pula kepemilikan institusional signifikan dan berpengaruh positif terhadap kebijakan hutang, lewat penelitian ini diketahui bahwa struktur kepemilikan yang diukur  lewat  kepemilikan manajerial dan kepemilikan institusional memiliki memiliki pengaruh yang signifikan terhadap kebijakan hutang. Saran dalam penelitian ini sebaiknya perusahaan lebih memperhatikan struktur kepemilikan institusional untuk mengambil kebijakan hutang. Kata Kunci:kepemilikan manajerial,kepemilikan institusional, kebijakan hutang 
Volatile Compounds and Chemical Profiles in Unroasted Coffee: Impact of Lactic Acid Bacteria Species and Dose for On-farm Processing Trisnawati, Ni Wayan; Aurum, Fawzan Sigma; Nurhantoro, Irsan; Wibowo, Nendyo Adhi
Indonesian Food Science and Technology Journal Vol. 9 No. 2 (2026): Volume 9 Number 2, July 2026 |IFSTJ|
Publisher : Department of Technology of Agricultural product (THP) Jambi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22437/ifstj.v9i2.50147

Abstract

While post-harvest fermentation is known to influence coffee quality, the specific impact of lactic acid bacteria (LAB) starter cultures on modulating the volatile aroma precursor diversity in unroasted green coffee beans remains underexplored. This knowledge gap limits the industry's ability to move beyond spontaneous fermentation to predictably target specific aroma profiles. This study investigated the species- and dose-dependent effects of locally cultured Leuconostoc pseudomesenteroides and Pediococcus pentosaceus (1.5–6% w/v inoculum) on the green bean's chemical profile. The unroasted beans were analyzed using HS-SPME-GC–MS for volatile aroma precursors alongside caffeine and proximate composition. The chemical profile diverged significantly following LAB inoculation, with volatile diversity increasing by 32–45% relative to the control. The two species demonstrated divergent impacts: L. pseudomesenteroides (3–4.5% inoculum) drove significant proteolysis (protein content decreased from a mean of 11.8% to 8.5%) and was associated with a ~47% increase in measured caffeine, enriching precursors for floral (2-phenethyl acetate) and buttery (2,3-pentanedione) notes. Conversely, P. pentosaceus  produced nutty precursors (e.g., methylpyrazine) while preserving the bean's protein and fat matrix. These findings provide a clear biochemical roadmap for the coffee industry. They demonstrate that targeted LAB inoculation is a viable strategy to predictably engineer green bean chemistry, allowing producers to deterministically steer the final cup profile toward either complex floral notes or classic, matrix-preserved nutty characteristics.
Co-Authors Fawzan Sigma Aurum, Fawzan Sigma NENDYO ADHI WIBOWO, NENDYO ADHI Nurhantoro, Irsan Paulina Van Rate