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All Journal Aceh Journal of Animal Science Jurnal Pengembangan Potensi Laboratorium Jurnal Stia Bengkulu : Committe To Administration For Education Quality Atestasi : Jurnal Ilmiah Akuntansi
Poernomo, Hadi
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Agriculture, Biological Sciences & Forestry Control & Systems Engineering Earth & Planetary Sciences Economics, Econometrics & Finance Engineering Environmental Science Immunology & microbiology Physics Social Sciences Veterinary

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Evaluasi Kinerja Pelayanan Publik di Kecamatan Teluk Segara Kota Bengkulu Poernomo, Hadi; Novi Yanto, Hernowo; Punawan, Heru
Jurnal STIA Bengkulu Vol 11 No 1 (2025): Januari
Publisher : STIA Bengkulu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56135/jsb.v11i1.200

Abstract

Dalam upaya untuk meningkatkan kualitas pelayanan publik di kecamatan diperlukan adanya evaluasi kerja kecamatan, agar kinerja kecamatan dalam memberikan pelayanan dapat diukur dan dinilai secara objektif. Penelitian ini bertujuan untuk mengetahui bagaimana pelayanan publik dan Bagaimana evaluasi kinerja pelayanan publik di Kecamatan Teluk Segara Kota Bengkulu. Metode kualitatif digunakan dalam penelitian ini dengan teknik pengumpulan data, wawancara, observasi dan dokumentasi. Hasil dari penelitian ini adalah Kinerja Pelayanan publik di Kecamatan Teluk Segara sudah baik dan memberikan kepuasan kepada masyarakat. Masyarakat dapat melakukan administrasi dengan waktu dan informasi secara jelas dan tepat. Tidak hanya itu, Kantor Kecamatan Teluk Segara juga menyediakan wadah pengaduan untuk masyarakat dan menangani dengan cepat jika ada keluhanan dari masyarakat. Dalam memberikan pelayanan dan Ketepatan waktu dalam pelayanan yang telah dilakukan sudah cukup baik, ini terbukti dengan adanya SOP yang diikuti pegawai yang mengutamakan 3S : Senyum, salam dan sapa dan berusaha semaksimal mungkin tepat waktu dan tidak membuat masyarakat menunggu. Namun masih ada perlu perbaikan yang perlu dilakukan diantaranya SOP yang belum jelas, beberapa pegawai yang belum ramah dan fasilitas yang kurang memadai untuk pengoptimalan pelayanan.
Total Quality Management, Reward System and Environmental Uncertainty on Managerial Performance Poernomo, Hadi; Suryadnyana, Nyoman Adhi; Sjam, Juska Meidy Enyke; Supriadi, Taufiq
Atestasi : Jurnal Ilmiah Akuntansi Vol. 6 No. 1 (2023): March
Publisher : Pusat Penerbitan dan Publikasi Ilmiah, FEB, Universitas Muslim Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.57178/atestasi.v6i1.671

Abstract

The primary objective of this study is to assess the impact of Total Quality Management, the reward system, and environmental uncertainty on managerial performance. This research had a sample of 81 participants who were selected from 81 organizations that implement Total Quality Management (TQM) and have obtained the International Organization for Standardization (ISO) certification, namely the Indonesian National Standard (SNI). To ascertain the sample size, the selected sample criteria consist of one respondent who holds the Production Manager or Marketing Manager role within each organization. The utilized data source consists of primary data directly obtained by researchers from respondents through administering a questionnaire instrument. The proposed data analysis approach examines the research instrument, including validity and reliability tests. The use of multiple linear regression analysis, t-tests, and f-tests will come after performing traditional assumption tests. The introduction of Total Quality Management (TQM) and the development of a reward system have had a noteworthy and favorable impact on managers' performance within several Manufacturing Companies situated in the Nusantara Bonded Zone. This finding substantiates the significance of allocating resources to implement effective quality management strategies and providing suitable incentives to enhance managerial performance. On the other hand, it is noteworthy that environmental uncertainty exerts a substantial adverse impact on managerial performance, underscoring the imperative for organizations to possess the capability to predict and effectively navigate this uncertainty to sustain optimal performance levels.
Modifikasi Metode Bowl Cutter, Meat Grinder pada Efisiensi dan Efektifitas Kinerja Alat terhadap Kualitas Fisik Daging Ayam Potong (Broiler) Poernomo, Hadi; Kusumaningtyas, Wedha Gatra; Setiawan, Teddy
Jurnal Pengelolaan Laboratorium Vol 1 No 1 (2022): Februari
Publisher : Politeknik Negeri Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25047/plp.v1i1.3088

Abstract

Bowl Cutter adalah mesin yang berfungsi sebagai pencacah, pengemulsi daging dan bahan lainnya. Permasalahan dari penelitian ini adalah Bowl Cutter adalah alat yang berfungsi mencacah, mencampur dan Meat Grinder yang berfungsi utama melumatkan dan menghancurkan daging, sehingga optimalisasi modifikasi metode kinerja kedua alat terukur. Tujuan dari penelitian ini adalah untuk mengetahui modifikasi penggabungan kinerja Bowl Cutter dan Meat Grinder yang optimal dalam proses pengolahan daging, agar lebih efektif, efisien dan menghasilkan produk yang berkualitas. Metode yang dilaksanakan dalam penelitian ini adalah analisis deskriptif, menggunakan rancangan acak lengkap (RAL) pola faktorial modifikasi metode kinerja kedua alat dalam proses pengolahan daging broiler. Hasil analisis kualitas fisik daging modifikasi metode kinerja alat secara berurutan, titik optimal yang tercapai terhadap nilai pH 6,060, 6,010, 6,260, 6,860, 6,010, susut masak 36,050 %, 34,623 %, 37,389 %, 39,125 %, 39,081 %, kadar air 75,262 %, 74,731 %, 76,253 %, 76,668 %, 75,816, dan daya ikat air (DIA) 52,261 %, 50,675 %, 56,064 %, 51,381 %, 45,783 %. Hasil uji modifikasi metode kinerja alat pada daging ayam potong (broiler) perlakuan penggilingan dan pencampuran, berpengaruh terhadap kualitas fisik daging terhadap nilai pH, susut masak, kadar air dan daya ikat air (DIA), pada perlakuan penggilingan 1 kali + 1-5 menit pencampuran menunjukan nilai kualitas fisik daging broiler lebih optimal, efektif dan efisien.
Dietary Feed Additive Microencapsulation Synbiotic on Physical Quality of Broiler Chicken Meat Ningsih, Niati; Yulinarsari, Alditya P.; Muhamad, Nur; Poernomo, Hadi
Aceh Journal of Animal Science Vol 10, No 3 (2025): December 2025
Publisher : Syiah Kuala University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.13170/ajas.10.3.35785

Abstract

This research aimed to investigate the microencapsulation of synbiotics that combine probiotics, Bacillus subtilis, with prebiotic MOS for poultry diet to influence the physical quality of poultry meat. The material used in this study was 100 one-day-old unsexed broilers Cobb 500. The birds were randomly divided into the following 4 experimental groups, with five replications: The treatments were (T1) basal diet (control) without microencapsulation Synbiotic, T2, T3, and T4 supplementation basal diet with 0.25, 0.50, and 0.75% of microencapsulation synbiotics of Bacillus subtilis and MOS, respectively. The variables were physical qualities of poultry meat, including acidity (pH), cooking losses, water holding capacity (WHC), and hardness. The basal diet was formulated to meet completely the nutrient requirements broilers based on NRC (1994) recommendations. The dietary treatments were based on corn grain-soybean meal and balanced with other nutrients. The data were analyzed with one-way ANOVA in a Completely Randomized Design (CRD) using the Statistical Package for Social Science or IBM SPSS Statistics version 26, significant differences among the means were determined by using Duncans multiple range test at P0.05. The results showed that the treatment groups did not have a significant effect (P value0.05) on the physical qualities of broiler meat, which are acidity (pH), cooking losses, water holding capacity (WHC), and tenderness. To conclude, supplementation of microencapsulation synbiotic has no negative effects on the physical qualities of the meat reflected in the value of all variables, which are in the normal range of the physical quality of broiler meat.
Co-Authors Kusumaningtyas, Wedha Gatra MUHAMAD, NUR Ningsih, Niati Novi Yanto, Hernowo Punawan, Heru Setiawan, Teddy Sjam, Juska Meidy Enyke Supriadi, Taufiq Suryadnyana, Nyoman Adhi Yulinarsari, Alditya P.