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All Journal Journal of Innovative and Creativity Indonesian Journal of Jamu
Muhamad Rifai
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Education Health Professions Languange, Linguistic, Communication & Media Mathematics Medicine & Pharmacology Social Sciences Other

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Gelatin Extraction and Characterization from Femur Bones of Bovine and Porcine with Acid Process Purwantiningsih Sugita; Muhamad Rifai; Ambarsari, Laksmi; Rahayu, Dyah Utami Cahyaning; Dianhar, Hanhan
Jurnal Jamu Indonesia Vol. 6 No. 1 (2021): Jurnal Jamu Indonesia
Publisher : Tropical Biopharmaca Research Center, IPB University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/jji.v6i1.188

Abstract

Gelatin has been widely used as an additive in food industry pharmaceutical, and cosmetic. The similar physical appearance between bovine and porcine gelatin causes an issue for some communities like a Muslim due to awareness of halal food. This study aims to produce gelatin from femur bones of bovines with acid hydrolysis and their characteristics compared to standard gelatin of bovine and porcine. Bovine and porcine bones were soaked in 5% HCl for 10 days and every 2 days a HCl solution was replaced to get ossein. Ossein is hydrolyzed by gradual heating at 65, 75, and 85oC. Gelatin confirmed by the physico-chemical characters, FT-IR and analysis amino acid with HPLC.The results showed that the yield of bovine gelatin was 4.33%. The physico-chemical characters of bovine gelatin resulting from isolation and bovine gelatin standards are in conformity with porcine gelatin standards and meet the requirements of SNI 06-3735-1995 and GMIA. Therefore, bovine gelatin is specifically capable of substituting porcine gelatin for application in the pharmaceutical field. The FTIR spectrum of bovine gelatin shows the presence of amide A, amide I, amide II and amide III groups. The amino acid characters of gelatin were identified as glycine (13.57%) and proline (1.62%) for bovine gelatin and glycine (0.51%) and proline (0.09%) for porcine gelatin.
Pengaruh Gaya Kepemimpinan, Kompensasi Terhadap Kinerja Karyawan Dimediasi Motivasi Kerja Muhammad Angga Abdulah; Muhamad Rifai; Tri Ngudi Wiyatno; Adibah Yahya; Fitri Rezeki
Journal of Innovative and Creativity Vol. 5 No. 2 (2025)
Publisher : Fakultas Ilmu Pendidikan Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/joecy.v5i2.589

Abstract

Penelitian ini menguji pengaruh gaya kepemimpinan dan kompensasi terhadap kinerja karyawan dengan motivasi kerja sebagai variabel mediasi pada perusahaan manufaktur di Cikarang Selatan. Data dikumpulkan dari 101 karyawan tetap menggunakan kuesioner daring. Analisis Structural Equation Modeling (SEM-PLS) menunjukkan bahwa gaya kepemimpinan memiliki pengaruh signifikan terhadap kinerja karyawan (koefisien jalur = 0.276, p = 0.046) dan motivasi kerja (koefisien jalur = 0.709, p < 0.001). Kompensasi berpengaruh signifikan terhadap motivasi kerja (koefisien jalur = 0.262, p = 0.001), tetapi tidak memiliki pengaruh langsung terhadap kinerja karyawan (koefisien jalur = 0.009, p = 0.914). Motivasi kerja terbukti memiliki pengaruh signifikan terhadap kinerja karyawan (koefisien jalur = 0.667, p < 0.001). Hasil ini menegaskan pentingnya gaya kepemimpinan dan motivasi kerja dalam meningkatkan kinerja karyawan di sektor manufaktur.
Co-Authors Hanhan Dianhar LAKSMI AMBARSARI Muhammad Angga Abdulah Purwantiningsih Sugita Rahayu, Dyah Utami Cahyaning Tri Ngudi Wiyatno Yahya, Adibah