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All Journal Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan JURNAL AKUNIDA
Rachman, A.
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Social Sciences Veterinary Other

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PERSONALITY TRAITS TERHADAP INVESTMENT DECISION SAHAM DI GALERI BURSA EFEK INDONESIA Andini , Dita; Rosita , R; Wicaksono, B.; Rachman, A.
Jurnal Akunida Vol. 10 No. 2 (2024): December
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jakd.v10i2.15937

Abstract

Penelitian ini bertujuan untuk mengeksplorasi pengaruh faktor kepribadian terhadap keputusan investasi, dengan memfokuskan pada Big Five Personality Traits yang terdiri dari openness to experience, conscientiousness, extraversion, agreeableness, dan neuroticism pada Mahasiswa Indonesia yang berprofesi sebagai investor saham aktif. Populasi penelitian terdiri dari 131 mahasiswa di Indonesia, dengan 62 sampel yang dipilih melalui teknik purposive sampling berdasarkan berbagai kriteria tertentu. Penelitian ini menggunakan data primer dan analisis metode regresi linier berganda software SPSS versi 22. Hasil penelitian menunjukkan bahwa faktor kepribadian openness to experience berpengaruh positif terhadap keputusan investasi. Di sisi lain, dimensi kepribadian lain seperti conscientiousness, extraversion, agreeableness dan neuroticism tidak menunjukkan pengaruh yang signifikan terhadap keputusan investasi mahasiswa sebagai investor saham aktif.
Karakteristik Yoghurt Probiotik Rosella Berbahan Baku Susu Kambing dan Susu Sapi Selama Penyimpanan Suhu Ruang Rachman, A.; Taufik, E.; Arief, I. I.
Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan Vol. 6 No. 2 (2018): Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan
Publisher : Department of Animal Production and Technology, Faculty of Animal Science, IPB University in associated with Animal Scientist's Society of Indonesia (HILPI)

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Abstract

Yogurt is a milk-based fermented products using Lactobacillus bulgaricus and Streptococcus thermophilus bacteria, as the starters, or any compatible lactic acid bacteria (LAB). Recently, probiotic yoghurt has been developed by adding LAB displaying probiotic properties, such as Lactobacillus acidophilus, L. casei, and Bifidobacterium. Yoghurt has also been developed with the addition of some natural ingredients, including rosella (Hibiscus sabdariffa L), which was known to exhibit antioxidant and antibacteria activities. Accordingly, the addition of rosella extract into yoghurt could increase human’s health. This research aims to investigate the characteristics of probiotic yogurt with the addition of 1% rosella extract on different storage period at room temperature with the use of goat’s milk and cow’s milk as ingredients. The results showed that there were no interaction between type of yoghurt (goat’s milk and cow’s milk) and storage duration (0, 4, 8, 12, 16, and 20 hours) at room temperature (29–30 oC) to all of  tested variables.  Different types of yogurt significantly affected (P>0.05) pH and highly significantly affected (P>0.01) on viscocity, water activity, and total lactic acid. Different storage duration highly significantly affected (P>0.01) on total lactic acid, pH, and total LAB. Tambahkan satu kalimat yang menyimpulkan hasil organoleptik kemudian ditutup dengan kalimat : In overall, the products remain to be under acceptable standar to be consumed during 20 hour storage at room temperature.
Co-Authors Andini , Dita Arief, I. I. E. Taufik Rosita , R Wicaksono, B.