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All Journal Science and Technology Indonesia International Journal of Nursing and Health Services (IJNHS) Budapest International Research and Critics Institute-Journal (BIRCI-Journal): Humanities and Social Sciences Akrab Juara : Jurnal Ilmu-ilmu Sosial Intellektika: Jurnal Ilmiah Mahasiswa Jurnal Intelek Insan Cendikia Jurnal Ilmiah Manajemen dan Akuntansi
Wiwin Wiwin
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Religion Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Environmental Science Health Professions Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Medicine & Pharmacology Nursing Physics Public Health Social Sciences Other

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Modification of (Dioscorea alata l) starch with propylene oxide to make edible film Miksusanti Miksusanti; Herlina Herlina; Wiwin Wiwin
Science and Technology Indonesia Vol. 2 No. 4 (2017): October
Publisher : Research Center of Inorganic Materials and Coordination Complexes, FMIPA Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (2267.759 KB) | DOI: 10.26554/sti.2017.2.4.96-101

Abstract

The research about modification uwi starch (Dioscorea alata L) by using propylene oxide has been done. Concentration of propylene oxide were 6%(v/w), 8%(v/w), and 10%(v/w). The amilograf parameter after modification were characteristic breakdown viscosity 43 BU and setback viscosity 975 BU. The modification starch has edible properties according to FDA (food and drug administration) which have degree of modification < 7%, degree of substitution < 0,1 and propylene oxide concentration < 10%(v/w). The best propylene oxide in making of edible film was 8 %( v/w). The starch control can be made into edible film with thickness 0,136 mm, tensile strength 20,4605 MPa and elongation 22%. Modification starch of uwi can be made into edible film with thickness 0,146 mm, tensile strength 25, 3521 Mpa, elongation 30% and water vapor transmission 7, 2651 g/m2/24 hours. FTIR characterization of uwi starch showed the occurrence of hydroxypropylation. The peak spectrum at 2900 cm-1 showed bonding of C-H from methyl group, which is characteristic for modification starch with hydroxypropyl. Characterization with scanning electron microscopy showed that modification of uwi starch has turned the granule of starch to be fully swallon.
A "Not able to live anymore": Reaction of the grieving process of the elderly dealing with chronic disease Bahtiar Bahtiar; Sahar Sahar; Junaiti Junaiti; Wiarsih Wiarsih; Wiwin Wiwin
International Journal of Nursing and Health Services (IJNHS) Vol. 1 No. 1 (2018): International Journal of Nursing and Health Services (IJHNS)
Publisher : Alta Dharma Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (214.485 KB) | DOI: 10.35654/ijnhs.v1i1.6

Abstract

Background: Psychological problems have an impact on the elderly with chronic diseases thus affecting health status. Objective: The purpose of this study was to identify the response of the elderly in dealing with chronic diseases. Methods: This study uses a descriptive phenomenology method. The population in this study were elderly who lived in Makassar City and had a chronic disease. This study illustrates the experience of 13 older adults aged 60-78 years who experience chronic disease. Results: A response felt by the elderly with chronic diseases for years, a series of grieving processes. The grieving process felt by the elderly is a psychological reaction from the suffering experienced due to symptoms and complaints of chronic illness. The series of grieving process reactions that are displayed are denial, anger, bargaining, despair, and resignation. Conclusion: The old experience with denial, anger, bargaining during chronic illness is normal. Also, the elderly could experience a desperate reaction during chronic illness due to the prolonged treatment process, and resignation reaction was a sign that the elderly were aware of the disease condition which they experienced. Recommendation: nursing intervention is needed related to grieving issues that include aspects of self, physical, social and spiritual for elderly with chronic illness. Keyword: grieving, chronic illness, elderly, family
The Empowerment of Village Communities in Improving Family Welfare through Rattan Woven Training in Bag and Rattan Making Susan Daniel; Wiwin Wiwin
Budapest International Research and Critics Institute (BIRCI-Journal): Humanities and Social Sciences Vol 5, No 1 (2022): Budapest International Research and Critics Institute February
Publisher : Budapest International Research and Critics University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33258/birci.v5i1.4290

Abstract

The results of research that have been carried out can be conveyed that 1.empowerment of village communities in an effort to improve family welfare through rattan weaving training in buntoi village,Kahayan sub-district downstream,knife home district namely by: involving various agencies related to community empowerment and family welfare, providing outreach to prospective students directing and fostering students. 2. Supporting factors as follows: enthusiastic students in participating in activities, support from the government in the village of buntoi and the instructors' commitment to fostering students. Inhibiting factors, namely: funds, time and transportation.
PENGARUH CITRA MEREK TERHADAP KEPUTUSAN PEMBELIAN KONSUMEN TUKANGROTI.COM DI BEKASI Kartika Yuliantari; Wiwin Wiwin
Jurnal Akrab Juara Vol 3 No 4 (2018)
Publisher : Yayasan Akrab Pekanbaru

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Abstract

The reasect brand image on Baker Old affects consumers to decide to buy products and can realize the level of sales and progress of the company. The issue to be addressed is whether Baker Old's brand image affects consumer purchasing decisions. The purpose of this study is to determine whether or not there is a brand image of consumer purchasing decisions TukangRoti.com in Bekasi. The method used is quantitative method, collecting the required data through observation, documentation and questionnaire. For the concept of calculation there are validity test, reliability test, population, sample, likert scale, correlation coefficient, determination and regression equation. Testing the indicator or questionnaire of the calculation using SPSS 21. Population in this study are loyal customers Bogor branch. Based on the calculation of regression equation obtained the equation Y = 16,582 + 0,606 X can be interpreted that brand image is constant or 0 value (zero) hence decision of purchase equal to 16,582. The regression coefficient of 0.606 states that every 1 time addition to the brand image will increase the purchase decision by 0.606%.
Pengaruh Mikroba Dalam Pembuatan Keju Dengan Fermentasi Asam Laktat Siti Aisyah; Teky Hayuningtyas; Wiwin Wiwin; Eka Fitrian Ramadhani; Liss Dyah Dewi A
Intellektika : Jurnal Ilmiah Mahasiswa Vol. 2 No. 4 (2024): Juli : Jurnal Ilmiah Mahasiswa
Publisher : STIKes Ibnu Sina Ajibarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59841/intellektika.v2i4.1275

Abstract

Cheese is a food fermented by lactic acid bacteria and fungi. Cheese has many important nutrients and is high in energy. The type of milk used (species, lactation stage, full fat, low fat, or skim), the manufacturing process, and, to a lesser extent, the air-insoluble nutritional quality of the milk (coagulated casein, In cheese curds, colloidal minerals, fat, and fat-soluble vitamins remain, while the air-soluble components of milk are whey protein, lactose, vitamins, and air-soluble minerals. But the loss of air-soluble B vitamins can be compensated by microbial synthesis during cooking to a certain extent .The biological proteins of cheese are very beneficial.The protein content of cheese ranges from 4 to 40%, depending on the variety, and is usually higher than the fat.Therefore, before consumption, cheese proteins break down in large quantities, and this has an impact on the proteolytic function of the intestine. The coagulation process takes fifteen to thirty minutes. The milk will coagulate into curd and then be reheated at a temperature of 38 degrees Celsius.
PENGARUH PROFITABILITAS, UKURAN PERUSAHAAN, DAN CAPITAL INTENSITY, TERHADAP PENGHINDARAN PAJAK PADA MANUFAKTUR SUB SEKTOR MAKANAN DAN MINUMAN YANG TERDAFTAR DI BURSA EFEK INDONESIA TAHUN 2023-2024 Novianti Wahida; Wiwin Wiwin
Jurnal Ilmiah Manajemen dan Akuntansi Vol. 2 No. 6 (2025): November : Jurnal Ilmiah Manajemen dan Akuntansi
Publisher : CV. Denasya Smart Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.69714/37yr2z56

Abstract

In managing a company's tax burden, there are several actions that can be taken, one of which is commonly implemented by companies—tax avoidance. This study aims to analyze the influence of profitability, firm size, and capital intensity on tax avoidance. The research includes two variables: independent and dependent variables. The dependent variable is tax avoidance, which is measured using the Cash Effective Tax Rate (CETR) proxy. Meanwhile, the independent variables in this study are profitability, measured by Return on Assets (ROA); capital intensity, measured by the Capital Intensity Ratio (CIR); and firm size, which is measured using the natural logarithm of total assets. This study adopts a quantitative approach and uses purposive sampling to obtain the sample. The sample consists of 20 companies over a two-year period, resulting in a total of 40 data observations from companies listed on the Indonesia Stock Exchange (IDX) for the years 2023–2024. The analytical technique employed in this research is multiple linear regression, and the data is processed using SPSS software version 22. The results of the study indicate that profitability, capital intensity, and firm size have a significant influence on tax avoidance.
PENGARUH BEBAN KERJA DAN STRES KERJA TERHADAP KINERJA KARYAWAN BAGIAN STOCKFIT PADA PT. PRATAMA ABADI INDUSTRI, TANGERANG SELATAN Wiwin Wiwin; Herry Suherman
Jurnal Intelek Insan Cendikia Vol. 2 No. 2 (2025): Februari 2025
Publisher : PT. Intelek Cendikiawan Nusantara

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Abstract

Dengan menggunakan pendekatan kuantitatif penelitian ini bertujuan untuk menetahui pengaruh beban kerja dan stres kerja terhadap kinerja karyawan bagian produksi PT. Pratama Abadi Industri Tangerang Selatan baik secara parsial maupun simultan. Teknik pengambilan sampel pada penelitian ini menggunakan teknik non-probability sampling yaitu sampel jenuh dengan jumlah 70 responden yang diambil dari divisi produksi yang ada pada perusahaan. Teknik analisis data yang digunakan yaitu: uji validitas, uji reliabilitas, uji normalitas, uji multikolinearitas, uji heteroskedastisitas, uji regresi berganda, uji koefisien korelasi secara simultan, uji koefisien determinasi secara simultan, uji T dan uji F. Berdasarkan hasil uji koefisien korelasi diatas, didapatkan nilai R sebesar 0,858 artinya hubungan antara beban kerja & stres kerja terhadap kinerja karyawan sangat kuat, karena berada di rentang angka 0,800-1,000. Berdasarkan hasil uji koefisien determinasi diatas didapatkan hasil R Square sebesar 0,736, artinya presentasi keberpengaruhan beban kerja & stres kerja terhadap kinerja karyawan sebesar 73,6 % dan sisanya yaitu 26,4 % dipengaruhi oleh faktor lain. Pengujian hipotesis secara parsial variabel Beban Kerja (X1) diperoleh nilai T hitung > T tabel (-3,215<1,996) dan nilai signifikansi 0,002 < 0,05. Artinya Beban Kerja (X1) berpengaruh signifikan terhadap Kinerja Karyawan (Y). Uji hipotesis secara parsial variabel Stress Kerja (X2) diperoleh nilai T hitung > T tabel (12,885 > 1,996) dan nilai signifikansi 0,000 < 0,05. Artinya Stress Kerja(X2) berpengaruh signifikan terhadap Kinerja Karyawan (Y). Pengujian hipotesis secara simultan diperoleh nilai F hitung > F tabel (93,208 > 2,740) dan nilai signifikansi 0,000 < 0,05. Maka dapat disimpulkan bahwa Beban Kerja (X1) dan Stres  Kerja (X2) berpengaruh signifikan baik secara parsial maupun simultan terhadap Kinerja Karyawan (Y) Bagian Produksi pada  PT. Pratama Abadi Industri Tangerang Selatan
Co-Authors Bahtiar Bahtiar Eka Fitrian Ramadhani Herlina Herlina Herry Suherman Junaiti Junaiti Liss Dyah Dewi A Miksusanti Miksusanti Novianti Wahida Sahar Sahar Siti Aisyah Susan Daniel Teky Hayuningtyas Wiarsih Wiarsih Yuliantari, Kartika