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All Journal Jurnal bintang manajemen Penelitian Gizi dan Makanan (The Journal of Nutrition and Food Research)
Dian Sundari
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Decision Sciences, Operations Research & Management Health Professions Medicine & Pharmacology Nursing Public Health Social Sciences

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Pengaruh Good Governance Dan Kompetensi Sumber Daya Manusia Terhadap Kinerja Pegawai (Studi pada Dinas Pariwisata Kabupaten Ciamis) Dian Sundari; Enas Enas; Aan Anwar Sihabudin
Jurnal Bintang Manajemen Vol. 1 No. 3 (2023): September : Jurnal Bintang Manajemen
Publisher : Pusat Riset dan Inovasi Nasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/jubima.v1i3.1847

Abstract

Information technology is not followed by an increase in knowledge, skills and work attitudes of employees in carrying out their duties and responsibilities. In addition, employee performance is affected by good governance which is not optimal due to the absence of transparent data in improving staff quality and lack of employee involvement in the decision-making process and the competence of human resources is not optimal because there are still many employees who do not have a high level of education and the rapid development of information technology is not followed by an increase in knowledge, skills and work attitudes of employees in carrying out their duties and responsibilities. The research was conducted using a quantitative explanatory survey method. The data analysis technique used is descriptive statistics, inferential statistical analysis with multiple regression models. The results of the study inform (1) Good governance has a positive and significant effect on employee performance at the Ciamis District Tourism Office. This means that the better the good governance, the higher the performance of employees at the Ciamis Regency Tourism Office. (2) Competence has a positive and significant effect on employee performance at the Ciamis Regency Tourism Office. This means that the higher the competency, the higher the employee performance at the Ciamis Regency Tourism Office. (3) Good governance and competence have a positive and significant effect on employee performance at the Ciamis District Tourism Office. This means that the better the good governance and competence, the higher the employee performance at the Ciamis Regency Tourism Office.
KUALITAS DAGING BEKU, DINGIN DAN SEGAR: PH DAN ZAT GIZI MAKRO Fitrah Ernawati; Nelis Imanningsih; Nunung Nurjanah; Ema Sahara; Dian Sundari; Aya Yuriestia Arifin; Mutiara Prihatini
Penelitian Gizi dan Makanan (The Journal of Nutrition and Food Research) Vol. 41 No. 1 (2018): PGM VOL 41 NO 1 TAHUN 2018
Publisher : Persagi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22435/pgm.v41i1.1857

Abstract

ABSTRACT Beef is one of the animal livestock that contain nutrient with a good bioavalibility. The objective of the study was to evaluate the nutrient content of frozen, cold, and fresh beef. The material of the study was cube roll, chuck dan blade. The location of beef sampling was done in three traditional markets and three supermarkets by 2016. The design of the study was cross-sectional study. The observed variables were market type, beef condition and beef section, while the dependent variable includes pH, proximat (water content, ash content, fat, and protein). The data were analyzed by t-test and ANOVA. The results showed that nutrient content did not differ between frozen, cold and fresh beef in both traditional markets and supermarkets, except the protein. Protein content in cold beef was higher than frozen beef (p <0.05). Beef had a water content of 63,39-74,66 %; ash content 2,91-4,19 % dry weight; protein 54,42-79,18 % dry weight; fat 9,57-37,32 % dry weight and had a pH of 5,23-5,64. Fresh, cold and frozen beef that came from traditional markets and supermarkets still had a good quality. Freezing beef that does not exceed a month could maintain the nutritional quality of beef. Keywords: freezing beef, fresh beef, frozen beef, nutrient content ABSTRAK Daging merupakan salah satu bahan pangan asal ternak yang mengandung zat-zat gizi dengan mutu yang sangat baik. Tujuan dari penelitian adalah untuk mengevaluasi kandungan zat gizi daging beku, dingin, dan segar. Desain penelitian adalah potong lintang. Lokasi sampling daging dilakukan di tiga pasar tradisional dan tiga pasar swalayan, pada tahun 2016. Variabel bebas terdiri dari jenis pasar, kondisi daging, bagian daging, sedangkan variabel terikat meliputi pH, proksimat (kadar air, kadar abu, lemak dan protein). Analisis data menggunakan uji T (t-test) dan analisis varians (ANOVA). Hasil penelitian menunjukkan bahwa kandungan gizi tidak berbeda antara daging segar, dingin, dan beku baik di pasar tradisional maupun swalayan, kecuali kadar protein. Kandungan protein pada daging dingin lebih tinggi dibandingkan daging beku (p<0,05). Daging memiliki kandungan air 63,39-74,66 %; abu 2,91-4,19 % berat kering; protein 54,42-79,18 % berat kering; lemak 9,57-37,32 % berat kering dan memiliki kadar pH 5,23-5,64. Daging segar, dingin dan beku yang berasal dari pasar tradisional dan pasar swalayan masih memiliki kualitas yang baik. Pembekuan daging yang tidak melebihi satu bulan dapat mempertahankan kualitas gizi daging. Kata kunci: daging beku, daging dingin, daging segar, pembekuan daging, kadar protein
Co-Authors Aan Anwar Sihabudin Almasyhuri Almasyhuri Aya Yuriestia Arifin Ema Sahara Enas Enas Fitrah Ernawati Mutiara Prihatini Nelis Imanningsih Nunung Nurjanah