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All Journal KESMAS UWIGAMA: Jurnal Kesehatan Masyarakat JIEP: Jurnal Ilmu Ekonomi dan Pembangunan
Ramadhani, Febriana
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Chemistry Dentistry Economics, Econometrics & Finance Education Health Professions Nursing Public Health

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Faktor-Faktor yang Mempengaruhi Pendapatan Kedai Kopi di Banjarmasin Tengah Ramadhani, Febriana; Rizali
JIEP: Jurnal Ilmu Ekonomi dan Pembangunan Vol. 5 No. 1 (2022)
Publisher : PPJP ULM

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Abstract

This research aims to determine (1) the simultaneous influence of the capital factor and selling price on the income of the Coffee Shop Banjarmasin Tengah District, (2) the partial effect of the capital factor and selling price on the income of the Coffee Shop, Banjarmasin Tengah District, and (3) the most dominant factor influencing the income Coffee shop in Central Banjarmasin District. The research method used was a survey. The data used is quantitative data, namely data in numbers: capital costs, selling price costs, and income tax. The population in this study was 17 coffee shops in the district of Central Banjarmasin. The sampling technique was carried out by simple random as many as 17 selected shops. The data collection technique used in this research is structured interviews. Structured interview. The data collected was analyzed by multiple regression using the SPPS program. The results showed (1) Simultaneously, the working capital and the amount of selling price had a significant effect on the 5% level of coffee shop income in the area of Central Banjarmasin District, Banjarmasin City, because the 5% sign level based on the calculated F value was more significant than the F table, (2) Partially only the amount of the Selling Price and which has a significant effect in the level of 5% on coffee shop income which is spread in the area of Central Banjarmasin District, Banjarmasin City because based on the value of the t count is more significant than the t table, while the Working Capital has no effect because it is at the level of the sign is greater than 5% greater and (3) the selling price has a dominant influence on the income of coffee shops that are spread in the area of Central Banjarmasin District, Banjarmasin City because based on Standardized Coefficients Beta has the most significant number
Effect Of Immersion Of Used Cooking Oil With Activated Charcoal Bagasse (Saccharum officinarum) On Free Fatty Acids Ramadhani, Febriana; Purwati
KESMAS UWIGAMA: Jurnal Kesehatan Masyarakat Vol 8 No 2 (2022): December
Publisher : Universitas Widya Gama Mahakam Samarinda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24903/kujkm.v8i2.1421

Abstract

Background: Used cooking oil is a cooking oil that has been declining its quality. One way to improve the quality of used cooking oil is by adsorption using bagasse charcoal as an adsorbent.. Objectives: The purpose of the study was to determine the effect of soaking used cooking oil with bagasse activated charcoal (Saccharum officinarum) on free fatty acid levels.. Research Metodes: This study uses an experimental design with descriptive data analysis and sampling technique using quota sampling. Determination of free fatty acid levels using the Alkalimetry method. Results: The free fatty acid content before immersion was 0.33% and the free fatty acid content after soaking was 0.5 hours, 24 hours, 48 ​​hours and 72 hours as follows: 0.3225%; 0.2967%; 0.2941%;0.2790%. The percentage decrease in free fatty acid levels occurred in the 72-hour immersion, which was a decrease of 15.33%. Conclusion: Based on the results obtained, it can be concluded that there is an effect of soaking bagasse activated charcoal (saccharum officinarum) on free fatty acids in used cooking oil. The longer the soaking time of activated charcoal bagasse (saccharum officinarum) in used cooking oil, the less free fatty acid content obtained. Keywords: Activated charcoal, used cooking oil, free fatty acids
Co-Authors Purwati Rizali