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All Journal Journal of Applied Food Technology Jurnal Teknologi Dan Sistem Informasi Bisnis JURNAL MANAJEMEN AKUNTANSI (JUMSI)
Pangestu, Ridho
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Computer Science & IT Economics, Econometrics & Finance Electrical & Electronics Engineering Other

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Analisis Bisnis Proses Keberatan Dan Pengurangan PBB di BAPENDA Kota Palembang Pangestu, Ridho; Putra, Pacu; Jambak, Muhammad Ihsan; Hardiyanti, Dinna Yunika; Sari, Winda Kurnia; Gumay, Naretha Kawadha
Jurnal Teknologi Dan Sistem Informasi Bisnis Vol 5 No 4 (2023): Oktober 2023
Publisher : Prodi Sistem Informasi Universitas Dharma Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47233/jteksis.v5i4.1056

Abstract

The Internal Control System (ICC) is a crucial workflow in actions and activities that are continuously carried out by superiors and all employees to ensure the achievement of organizational targets through efficient and effective measures, reliability of financial reports, protection of state assets, and compliance with applicable laws and regulations. In the business process of objection and reduction of PBB at the Regional Revenue Agency (BAPENDA) of Palembang City shows that the previous business process has several existing obstacles, such as from existing staff, process time, and in terms of tasks in the business process. Therefore, it is necessary to analyze the business process of objection and reduction of PBB at the Regional Revenue Agency (BAPENDA) of Palembang City. So that the research aims to analyze the suitability of this procedure with SPIP and other inhibiting factors. The method used in this research is the Business Proceses Improvement (BPI) method, which is a method used to analyze the business process of tax objections and UN reductions, and uses the Bizagi Modeler application as a simulation of business process analysis, and uses Streamlining Tools in making improvements to the old business so that it becomes a more effective and efficient business process. Based on the results obtained, it shows that the original business process takes a long time so that new business process recommendations are made. This is intended to make the time required shorter than the old one.
Pengaruh Motivasi, Kompensasi, Kompetensi Dan Beban Kerja Terhadap Kinerja Kerja Karyawan Pada PT. Sapadia Wisata rantauprapat Pangestu, Ridho
Jurnal Manajemen Akuntansi (JUMSI) Vol 1, No 2: 2021
Publisher : Universitas Labuhanbatu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36987/jumsi.v1i2.3101

Abstract

This study aims to determine the effect of motivation, compensation, competence and workload on employee performance at PT. Sapadia Tourism Rantauprapat. This Type Of Research Is Associative Research. Data collection in this study was conducted through a survey approach with the type of quantitative descriptive research by distributing questionnaires to 30 respondents, while the population used in this study are employees at PT. Sapadia Tourism Rantauprapat. Data collection techniques were carried out by interviews, questionnaires and documentation studies. Data analysis tools used in this study using SPSS (Statistical Product Software Solution). Data analysis techniques in this study are descriptive analysis, multiple linear regression analysis, hypothesis testing using partial significant Test (t test), simultaneous significant test (F test), and coefficient of determination test (R2). The results of this study showed that partially motivation positive and significant effect on the performance of employees at PT. Sapadia Wisata Rantauprapat with thitung value (3.319) > ttable 1.710) and significance level 0.003 < 0.05. Partial compensation has a positive and significant effect on employee performance at PT. Sapadia Wisata Rantauprapat with thitung value (4.208) > ttable (1.710) and significance level 0.000< 0.05. Partially competence positive and significant effect on employee performance at PT. Sapadia Wisata Rantauprapat with thitung value (3.716) > ttable (1.710) and significance level 0.001< 0.05. Then partially workload positive and significant effect on employee performance at PT. Sapadia Wisata Rantauprapat with thitung value (5.874) > ttable (1.710) and significance level 0.000< 0.05. In simultaneous testing (test F) known that simultaneously motivation, compensation, competence and workload positive and significant effect on employee performance at PT. Sapadia Wisata Rantauprapat with the results showed that the value of the calculation is (14.083) > Ftable (2.76) and the significance level of 0.00 < 0.05. Through testing the coefficient of determination (AdjustedR Square) of 0.643. This value means that work performance can be explained by motivation, compensation, competence and workload of 64.3%. While the remaining 35.7% influenced by other variables that are not examined in this study.
The Effect of Fermentation Time on the Physicochemical and Microbiological Qualities of Buffalo Colostrum Kefir Rizqiati, Heni; Nurwantoro, Nurwantoro; Prayitno, Edi; Muttaqin, Izza Wildani; Pangestu, Ridho
Journal of Applied Food Technology Vol 10, No 2 (2023)
Publisher : Dept. Food Technology, Faculty of Animal and Agricultural Sciences, Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17728/jaft.20732

Abstract

This research aims to determine the best fermentation time to produce optimal buffalo colostrum kefir. Different fermentation times at 12, 24, 36, and 48 hours were used to measure the physicochemical and microbiological characteristics of buffalo colostrum kefir. To produce buffalo colostrum kefir, fermentation process at room temperature (27˚C±1) was used. Viscosity was measured using Ostwald viscometer and Total Dissolved Solid (TDS) was measured digital refractometer. Titratable acidity was analyzed using titration method and pH value was measured using pH meter. Protein content was analyzed using Kjeldahl method and fat content was analyzed using Soxhlet method. The result shows no significant differences (P>0.05) in viscosity which results in a value of 0.92±0.09 to 0.80±0.04 cP. Meanwhile, it shows significant differences (P<0.05) on TDS (24.02±0.80 to 13.30±0.76 ºBrix), titrable acid (1.96±0.10 to 2.53±0.04%), pH value (3.95±0.03 to 3.37±0.04), protein content (14.41±0.94 to 10.57±0.68%), fat content (20.33±0.88 to 6.89±0.90%), total LAB (2.85x106 to 9.57x106 CFU/ml), total yeast (2.16x105 to 7.76x105 CFU/ml), and total microbes (5.15x106 to 5.21x106 CFU/ml). The best treatment was 36 hours of fermentation with 20% grain concentration (w/v) because it produced the highest total Lactic Acid Bacteria (LAB), total yeast, and total microbes so it is potential to be a probiotic drink. 
Co-Authors Dinna Yunika Hardiyanti Edi Prayitno, Edi Gumay, Naretha Kawadha Heni Rizqiati Jambak, Muhammad Ihsan Muttaqin, Izza Wildani Nurwantoro . Pacu Putra Winda Kurnia Sari