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Ratna Handayani
Bina Nusantara University
Agriculture, Biological Sciences & Forestry Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Medicine & Pharmacology Nursing Public Health Social Sciences Other

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Minat Bekerja di Perusahaan Jepang di Indonesia pada Mahasiswa Sastra Jepang Semester Akhir di Perguruan Tinggi Handayani, Ratna; Marion, Elisa Carolina; Koda, Natsumi
Lingua Cultura Vol 7, No 2 (2013): Lingua Cultura Vol. 7 No. 2
Publisher : Bina Nusantara University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21512/lc.v7i2.424

Abstract

The term nenkoujoretsu as one characteristic of Japanese culture gives much influence on management system for Japanese companies operating in Indonesia, including promotion system for employee career development. This system is very much different from the promotion system of western companies. Current developments show promotion system in the company does not entirely focus on seniority and age, but focuses on educational background and individual achievement. Thus the implementation of nenkoujoretsu on Japanese companies has changed. Further research related to the implementation of nenkoujoretsu on Japanese companies in Indonesia was conducted by examining working interest in Japanese companies in Indonesia of the Japanese literature students at final semester. The scope of this study was students at final or seventh semester in STBA JIA-Bekasi, Universitas Al Azhar Indonesia-Jakarta, Universitas Darma Persada, STBA LIA-Jakarta, Universitas Bina Nusantara, and Universitas Nasional-Jakarta. This study used questionnaire and literature method. Purpose of this research is readers can understand about student interest in Japanese literature to work in Japanese companies in Indonesia. This study concludes most students of Japanese literature at final or seventh semester are interested in working in Japanese companies. A large part of the reasons for respondents who were interested in working in a foreign company is due to big salary. In addition, performance also plays an important role and determines the position and higher salary than the senior as well as the ability to apply skills in Japanese language and knowledge about Japanese.
Eksistensi Shinto dalam Shogatsu Handayani, Ratna; Felicia, Felicia; Syah, Sonya Munadir
Lingua Cultura Vol 3, No 1 (2009): Lingua Cultura Vol. 3 No. 1
Publisher : Bina Nusantara University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21512/lc.v3i1.330

Abstract

Shinto as one of traditional beliefs of Japanese people unconsciously gives much influence in the cultural activities of Japanese people. Therefore, the authors had examined the existence of Shinto in Shogatsu by distributing questionnaires to the 20 respondents of Osaka University students. The article clarifies the intensity level and purpose of Japanese people in carrying out Shogatsu, in relation to the Shinto as a traditional belief of Japanese people. By use of the library research, analytical descriptive, and questionnaire method, it can be concluded that the majority of Japanese people do the activity of Shogatsu as a custom or tradition, without understanding the real purpose of Shogatsu. Actually, Shogatsu is highly associated to Shinto elements in it. 
Prinsip Dasar Budha Zen dalam Chanoyu Putri, Anastasia Merry Christiani Widya; Handayani, Ratna
Lingua Cultura Vol 4, No 2 (2010): Lingua Cultura Vol. 4 No. 2
Publisher : Bina Nusantara University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21512/lc.v4i2.361

Abstract

One of the Japanese traditional cultures that had been well known since the 16th century was chanoyu, the tea ceremony presented for the guests and carried out in chasitsu. Tea was introduced in Japan in the 16th century by bhiksu Zen. Formerly, the tea was used for a light stimulation for meditation, drug ingredients, media for Buddha Zen dissemination, dan developing chanoyu spiritual basic. One of the tea ceremony masters, Sen no Rikyu, used four basic principles in chanoyu, those were harmony (wa), respect (kei), purity (sei), silence (jaku). Article elaborated the four basic principles of Buddha Zen in tea ceremony applied in Urasenke chanoyu. Library research and descriptive analysis were applied in this research. The research results indicate that there are wa-keisei-jaku principles and wabi sabi concepts in the Japanese tea ceremony.
Dampak Peningkatan Jumlah Wanita Bekerja Karena Meningkatnya Taraf Pendidikan Terhadap Fenomena Shoushika Di Jepang (2002-2007) Handayani, Ratna; Salim, Mayumi
Lingua Cultura Vol 5, No 2 (2011): Lingua Cultura Vol. 5 No. 2
Publisher : Bina Nusantara University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21512/lc.v5i2.385

Abstract

Shoushika is a phenomenon facing today's Japanese society. Shoushika become a trend since the increasing female workers delay childbearing which consequently decrease the birth growth in Japan. Due to the decreasing number of future generations, the rate of Japanese economy is hampered and causes restlessness in society about the future. The author felt the need to analyze the underlying problems of women workers that delay having children. Its objective is to find the background of working Japanese females delaying childbearing in relation with the rising level of education, career and salary, referring to the feminism theory developed in Japan.
Pengaruh Sistem Senioritas Atau Nenkojoretsu Terhadap Perkembangan Karir Karyawan Lokal Berpendidikan S1 Di Perusahaan Jepang Di Indonesia Marion, Elisa Carolina; Handayani, Ratna; Koda, Natsumi
Lingua Cultura Vol 6, No 2 (2012): Lingua Cultura Vol. 6 No. 2
Publisher : Bina Nusantara University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21512/lc.v6i2.408

Abstract

Seniority system in Japan known as nenkojoretsu is a culture that influences the management system of Japanese companies operating in Indonesia, including the promotion system for career development of the employees. This study aims to find out more about the seniority system which runs on Japanese companies in Indonesia. This research can also broaden the knowledge of Japanese language students who seek a career in Japan corporates. We use a questionnaire as data collection technique. The result is then analyzed using descriptive analysis. This study finds that there is a position change for respondents who occupy staf positions for more than fifteen years of work since entering work. Though, some of them have not changed position yet.
Pelatihan Pembuatan Jeli dan Permen Jeli Bunga Telang Bagi Komisi Wanita GBI Kalijaya, Tangerang Mastuti, Titri Siratantri; Handayani, Ratna; M. Siregar, Tagor; Cornelia, Melanie; R. Pokatong, W.Donald; Kurniawan, Reynaldi; M. N. Sanaky, Florecita
Jurnal Pengabdian Masyarakat Charitas Vol. 4 No. 01 (2024): Jurnal Pengabdian Masyarakat Charitas Juni 2024
Publisher : Program Studi Teknik Industri, Fakultas Teknik, Universitas Katolik Indonesia Atma Jaya Jakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25170/charitas.v4i01.5518

Abstract

Telang flowers or Butterfly Pea is often found or planted independently by people, one of which is in the Kalijaya area, Tangerang. As public knowledge and awareness of health increases, Telang flowers are widely consumed conventionally as a tea brew because it is known for the high antioxidant content of telang flowers. One of activity and service of the women'scommission at GBI Kalijaya Tangerang is to increase the creativity of its congregation so that it can improve welfare through improving its economy. Jellies and jelly candies are loved by all groups, both young and old and are easy to make. The UPH Food Technology Study Program was moved to help provide training through Community Service activities. Butterfly pea flowers can be used as a source of coloring in jelly to increase its appeal. Training activities were carried out in two parts, first, explanation regarding the technology for making jelly and jelly candy and knowledge of anthocyanin compounds in butterfly pea flowers as antioxidants. The second is the practice of making jellies and jelly candies. The results of the training can be understood by participants, where they are motivated to practice at home and intend to pass on the information to others.
PEMBUATAN TAHU SUSU MENGGUNAKAN KOAGULAN DARI BONGGOL NANAS (Ananas comosus L.) [MANUFACTURING MILK TOFU USING COAGULANTS FROM PINEAPPLE HUMPS (Ananas comosus L.)] Pratama, Ryan; Handayani, Ratna
FaST - Jurnal Sains dan Teknologi (Journal of Science and Technology) Vol 7, No 2 (2023): NOVEMBER
Publisher : Universitas Pelita Harapan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19166/jstfast.v7i2.6064

Abstract

Bromelain enzyme is a protease enzyme that can coagulate casein in milk. The use of pineapple waste, namely pineapple humps, can be used as a coagulant in making milk tofu. This research aimed to determine the best bromelain enzymes from two types of pineapple humps based on protein content and enzyme activity, as well as to analyzed the effect of bromelain enzyme crude extract concentration as a coagulant in making tofu with different heating temperatures. In phase I of the research, crude extract of bromelain enzymes was isolated and analyzed by yield, protein content, and enzyme activity. In phase II, milk tofu was made using a crude enzyme extract concentration of 0.50%; 1,00%; and 1.50% with a clotting temperature of 60 oC and 80 oC which were then analyzed by yield, water content, fat content, ash content, protein content, color and texture. The results of phase I analysis showed that the best type of humps was Queen pineapple humps with protein content of 0.12 ± 0.007 µg/ml and activity of 76.27 ± 4.43 U/ml, subsequently the humps were used for phase II analysis. The best treatment from phase II research was a crude enzyme extract concentration of 1.0% and a clotting temperature of 80oC with a yield value of 24.27 ± 0.01%, a moisture content of 68.89 ± 3.30% and a protein content of 4.64 ± 0.008%. Bahasa Indonesia Abstract:Enzim bromelin merupakan enzim protease yang dapat menggumpalkan kasein pada susu. Penggunaan limbah nanas yaitu bonggol nanas dapat digunakan sebagai koagulan dalam pembuatan tahu susu. Penelitian ini bertujuan untuk menentukan ekstrak kasar enzim bromelin terbaik dari dua jenis bonggol nanas berdasarkan kadar protein dan aktivitas enzimnya, serta untuk menganalisis pengaruh konsentrasi ekstrak kasar enzim bromelin sebagai koagulan dalam pembuatan tahu dengan suhu pemanasan yang berbeda. Pada penelitian tahap I dilakukan ekstrak kasar enzim bromelin diisolasi dan dianalisis secara rendemen, kadar protein, dan aktivitas enzim. Pada tahap II dilakukan pembuatan tahu susu menggunakan konsentrasi ekstrak kasar enzim 0,50%; 1,00%; dan 1,50% dengan suhu penggumpalan 60 oC dan 80 oC yang selanjutnya dianalisis secara rendemen, kadar air, kadar lemak, kadar abu, kadar protein, warna dan tekstur. Hasil analisis tahap I menunjukkan bahwa jenis bonggol terbaik adalah bonggol nanas Queen dengan kadar protein 0,12 ± 0,007 µg/ml dan aktivitas 76,27 ± 4,43 U/ml, selanjutnya bonggol tersebut digunakan untuk analisis tahap II. Perlakuan terbaik dari penelitian tahap II adalah konsentrasi enzim 1,0% dengan suhu penggumpalan 80 oC dengan nilai rendemen 24,27 ± 0,01%, nilai kadar air 68,89 ± 3,30% dan nilai kadar protein 4,65 ± 0,008%.
PENGURANGAN MINYAK PADA PRODUK GORENGAN MENGGUNAKAN HIDROKOLOID DAN PATI TINGGI AMILOSA Saragih, Regita Ezra Dwiningris; Handayani, Ratna
FaST - Jurnal Sains dan Teknologi (Journal of Science and Technology) Vol 8, No 1 (2024): MAY
Publisher : Universitas Pelita Harapan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19166/jstfast.v8i1.8261

Abstract

Consumption of high-fat fried products and high oil absorption in fried products can lead to health problems. The oil absorption can be reduced by utilizing hydrocolloids and high amylose starch as coating materials in foo products. The purpose of this study was to determine the best formulation of coating dough (high amylose starch) in oil absorption in fried products, to determine the effect of different types of raw materials and frying time on oil absorption, and to determine the effect of adding high amylose starch and hydrocolloid to absorption of fried oil products. There were 3 formulations in the preliminary study with different high amylose starch concentrations and the coating method used was battering and battering + dry coating. The lowest oil absorption is the battering method using formulation 1 which is 14.53%. In the main study different raw materials (chicken breast fillet, tofu and potato) were used and different frying times (3, 6  and 9 minutes). Oil absorption in fried products with different raw materials shows that oil absorption is also different and increases with increasing length of frying time in raw materials with the lowest moisture content (chicken breast fillets). High amylose starch and HPMC was able to reduce oil absorption in fried products by decreasing oil absorption on fried chicken breast fillets by 12.12%, on fried potatoes by 27.65% and on fried white tofu by 16.31%.Bahasa Indonesia Abstract:Konsumsi produk gorengan yang tinggi serta penyerapan minyak yang tinggi pada produk gorengan dapat menyebabkan masalah kesehatan. Penyerapan minyak tersebut dapat dikurangi dengan pemanfaatan hidrokoloid dan pati tinggi amilosa sebagai bahan pelapis pada bahan pangan. Tujuan dari penelitian ini adalah mengetahui formulasi terbaik dari adonan pelapis (pati tinggi amilosa) dalam penyerapan minyak pada produk gorengan, untuk mengetahui pengaruh jenis bahan baku dan waktu penggorengan yang berbeda terhadap penyerapan minyak, serta mengetahui pengaruh penambahan pati tinggi amilosa dan hidrokoloid terhadap penyerapan minyak produk gorengan. Terdapat 3 formulasi pada penelitian pendahuluan dengan konsentrasi pati tinggi amilosa yang berbeda-beda dan metode pelapisan bahan yang digunakan adalah battering dan battering + dry coating. Penyerapan minyak yang paling rendah adalah metode battering menggunakan formulasi 1 yaitu 14,53%. Pada penelitian utama digunakan bahan baku yang berbeda (fillet dada ayam, tahu dan kentang) dan waktu penggorengan yang berbeda (3, 6 dan 9 menit). Penyerapan minyak pada produk gorengan dengan bahan baku yang berbeda menunjukkan penyerapan minyak yang juga berbeda dan Meninga seiring semakin lamanya waktu penggorengan pada bahan baku dengan kadar air yang paling rendah (fillet dada ayam). Kandungan pati tinggi amilosa dan HPMC mampu mengurangi penyerapan minyak pada produk gorengan dengan penurunan penyerapan minyak pada fillet dada ayam goreng sebesar 12,12%, pada kentang goreng sebesar 27,65% dan pada tahu putih goreng sebesar 16,31%.
PENGARUH PERENDAMAN KAPUR SIRIH DALAM PEMBUATAN MANISAN KERING MELON (Cucumis melo L.) [THE EFFECT OF SOAKING SLAKED LIME IN HONEYDEW (Cucumis melo L.) DEHYDRATED FRUIT PRODUCTION] Cornelia, Melanie; Handayani, Ratna; Hendarman, Aditya Dwi
FaST - Jurnal Sains dan Teknologi (Journal of Science and Technology) Vol. 8 No. 1 (2024): NOVEMBER
Publisher : Universitas Pelita Harapan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19166/jstfast.v8i2.4700

Abstract

Honeydew (Cucumis melo L.) has been known as a base fruit for food products such as jam, jelly candy and dehydrated fruit due to high nutrition content. The objectives of this research were to determine the best concentration of slaked lime which produced honeydew dehydrated fruit with the best physical and organoleptic characteristics.  Concentration of slaked lime is the main factor on this research, which consists of five levels: 0.2%, 0.4%, 0.6%, 0.8% and 1 %. The main characteristics that were concerned in this research were water content, water activity (aw), Hue angle and organoleptic. Data was analyzed by variance analysis (ANOVA) and followed by Duncan test (α=0.05). Result showed that honeydew-dehydrated fruit using 1% concentration of slaked lime have the highest score for brightness level, yellowness level and Hue angle. Water content and water activity (aw) honeydew-dehydrated fruit with 1% concentration of slake lime are 13.92% and 0.467.  Bahasa Indonesia Abstract:Buah melon (Cucumis melo L.) telah dikenal sebagai bahan dasar untuk produk makanan seperti selai, permen jeli dan buah kering karena kandungan gizinya yang tinggi. Tujuan dari penelitian ini menentukan konsentrasi kapur sirih terbaik yang menghasilkan buah kering melon dengan karakteristik fisik dan organoleptik terbaik. Konsentrasi kapur sirih merupakan faktor utama dalam penelitian ini, yang terdiri dari lima level: 0,2%, 0,4%, 0,6%, 0,8% dan 1%. Karakteristik utama yang diperhatikan dalam penelitian ini adalah kadar air, aktivitas air (aw), 0Hue dan organoleptik. Data dianalisis dengan analisis varians (ANOVA) dan dilanjutkan dengan uji Duncan (α = 0,05). Hasil penelitian menunjukkan bahwa buah kering melon dengan konsentrasi kapur sirih 1% memiliki nilai skoring tertinggi untuk tingkat kecerahan, tingkat kekuningan dan 0Hue. Kadar air dan aktivitas air (aw) buah yang dikeringkan dengan konsentrasi kapur sirih 1% adalah 13,92% dan 0,467.
AKTIVITAS ANTIOKSIDAN NANOPARTIKEL SENG OKSIDA PADA DAUN DAN BUAH PIRDOT (Saurauia vulcani Korth.) [ANTIOXIDANT ACTIVITY OF ZINC OXIDE NANOPARTICLES ON THE LEAVES AND FRUIT OF PIRDOT] (Saurauia vulcani Korth.) Lumantobing, Lukas Hotma Parulian; Handayani, Ratna; Cahyana, Antonius Herry
FaST - Jurnal Sains dan Teknologi (Journal of Science and Technology) Vol. 8 No. 1 (2024): NOVEMBER
Publisher : Universitas Pelita Harapan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19166/jstfast.v8i2.8998

Abstract

One of the potential local sources of Indonesia for nanoparticle synthesis is pyrdot (Saurauia vulcani Korth.). This study aims to synthesize zinc oxide nanoparticles with pyrdot leaf and fruit extracts by maceration. Total phenolic testing using the Folin-Ciocalteau method, antioxidant activity using the DPPH method. Antioxidant activity with IC50 of 0.891 ± 0.045 (leaf ZnONPs), 2.181 ± 0.167 (leaf extract), 2.945 ± 0.009 (fruit ZnONPs), and 4.017 ± 0.277 (fruit extract) respectively. ZnoNPs were subjected to morphological testing using SEM and TEM methods as well as particle size testing with the general results that the nanoparticles obtained met the requirements as a nanoparticle in terms of particle size, with leaf ZnONPs generally having a smaller particle size than fruit, although morphologically they are generally irregular in shape.Bahasa Indonesia Abstract:Salah satu sumber lokal Indonesia yang potensial untuk sintesis nanopartikel adalah pirdot (Saurauia vulcani Korth.). Penelitian ini bertujuan untuk mensintesis nanopartikel seng oksida dengan ekstrak daun dan buah pirdot dengan maserasi. Pengujian total fenolik menggunakan metode Folin-Ciocalteau, aktivitas antioksidan menggunakan metode DPPH. Aktivitas antioksidan dengan IC50 masing-masing sebesar 0,891 ± 0,045 (ZnONPs daun), 2,181 ± 0,167 (ekstrak daun), 2,945 ± 0,009 (ZnONPs buah), dan 4,017 ± 0,277 (ekstrak buah). ZnoNPs dilakuan pengujian morforlogi dengan metode SEM dan TEM serta pengujian ukuran partikel dengan hasil secara umum bahwa nanopartikel yang didapat memenuhi syarat sebagai sebuah nanopartikel dalam hal ukuran partikel, dengan ZnONPs daun secara umum memiliki ukuran partikel lebih kecil dari buah, meskipun secara morfologi pada umumnya berbentuk tidak beraturan.
Co-Authors Aldwin, Aldwin Anastasia Merry Christiani Widya Putri Antonius Herry Cahyana Anugrahati, Nuri A. Aretha, Devanna Azizah, Masitoh Nur Christian, William Cynthia Cynthia Elisa Carolina Marion FAJAR SETIAWAN Faridi Faridi Felicia Felicia Gerardo Kevin Liguna Gunawan, Winny Livianti Halim, Yuniwaty Hardoko Hardoko Hazlisa, Dheana Ratu Hendarman, Aditya Dwi Kurniawan, Reynaldi Lumantobing, Lukas Hotma Parulian Luthfi, Maulana Rusyda M. N. Sanaky, Florecita M. Siregar, Tagor Madeline, Alicia Matita, Intan Mayumi Salim Melanie Cornelia, Melanie Meldi, Helenna Nathan, Marshall Natsumi Koda Nuri Arum Anugrahati Nurkholidatunnisa, Wulan Rosa, Dela Ryan Pratama Salsabila, Azahra Meylany Saragih, Regita Ezra Dwiningris Sonya Munadir Syah Sudirman, Rendy Surjadi, Kezia G. Titri Siratantri Mastuti Tjoa, Stefany Indah Pricilia Todia, Nadine E. Wilbur Donald R. Pokatong