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All Journal Jurnal Teknologi Pertanian MASTER: Jurnal Manajemen Strategik Kewirausahaan
Novi Sintya Dewi
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Agriculture, Biological Sciences & Forestry Computer Science & IT Economics, Econometrics & Finance Education

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Mocaf (Modified Cassava Flour)-Based Artificial Rice Production (Study of Mocaf and Rice Flour Proportion with the Addition of Porang Flour) Yuwono, Sudarminto Setyo; Febrianto, Kiki; Dewi, Novi Sintya
Jurnal Teknologi Pertanian Vol 14, No 3 (2013)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (290.791 KB)

Abstract

National rice production is currently quite a lot, but feared not enough for national rice necessity. Therefore, diversification of staple foods in the form of artificial rice is needed to support national food availability. Some problems in artificial rice product are first its texture. It tends to be hard due to the high content of amylose in Mocaf. As well the strong aroma of Mocaf makes artificial rice difficult to be accepted by consumers. Also we need to use additional materials such rice and porang flour to improve its texture and taste. This research used Randomized Block Design method (RBD) with two factors. The first factor was Mocaf and rice flour proportion consisting of 3 levels (90 : 10, 80 : 20 and 70 : 30) and the second factor was the addition of porang flour consisting of 3 levels (2%, 3% and 4%). The obtained data were analyzed using ANOVA (Analysis of Variance) and then continued using Least Significant Different Test (LSD) at α = 5%. The organoleptic test data were analyzed using Hedonic Scale Scoring Test and then continued using Duncan’s Multiple Range Test (DMRT) at α = 5%, while for determining the best treatment using De Garmo effectivity index method.The best treatment based on the physical, chemical and organoleptic parameters was obtained from the treatment Mocaf and rice flour proportion = 70 : 30 with the addition of porang flour 3% resulting artificial rice with the physical and chemical characteristics as follows color brightness (L *) 50.47, texture 1.27 N, rehydration capacity 177%, volume development 125%, water content 9.21%, starch 70.83%, amylose 18.86%, ash 0.62%, fat 2.71%, protein 2.71%, carbohydrates total 84.75%, oxalic acid 0.06% and organoleptic characteristics, as follows color 3.55 (neutral), aroma 3.60 (neutral), texture 4.00 (like) and taste 3.85 (neutral).Keywords: artificial rice, Mocaf, rice flour, porang flour
Analisis Nilai Perusahaan Ditinjau Dengan Likuiditas, Solvabilitas dan Rentabilitas: Analysis of Company Value in Review of Liquidity, Solvency and Profitability Dewi, Novi Sintya; Giovanni, Axel; Verawati, Dian Marlina
MASTER: Jurnal Manajemen Strategik Kewirausahaan Vol. 3 No. 2 (2023): MASTER: Jul 2023
Publisher : LPPM Universitas Pelita Bangsa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37366/master.v3i2.824

Abstract

Nilai perusahaan memiliki fungsi penting yaitu dapat mencerminkan bagaimana kinerja perusahaan yang dapat berdampak pada keyakinan pemegang saham. Nilai perusahaan yang dilihat dari harga saham pada sektor perbankan mengalami fluktuasi dan diikuti dengan isu resesi 2023 sektor perbankan akan paling cepat mendapatkan dampak. Nilai perusahaan dipengaruhi oleh berbagai faktor, termasuk likuiditas, solvabilitas dan rentabilitas. Penelitian ini bertujuan untuk memberikan bukti empiris terkait pengaruh likuiditas, solvabilitas dan rentabilitas terhadap nilai perusahaan pada perusahaan sektor perbankan yang terdaftar di Bursa Efek Indonesia periode 2018 – 2022. Sampel penelitian didapat sebanyak 125 observasi melalui metode purposive sampling. Penelitian menggunakan data sekunder dengan teknik analisis regresi linier berganda. Alat bantu software yang digunakan dalam penelitian menggunakan Stata. Hasil penelitian memberikan bukti bahwa likuiditas dan solvabilitas berpengaruh terhadap nilai perusahaan. Rentabilitas terbukti tidak berpengaruh terhdap nilai perusahaan. Firm value has an important function that can reflect how the company's performance can impact on shareholder confidence. The value of the company as seen from the stock prices in the banking sector has fluctuated and is followed by the issue of a 2023 recession, the banking sector will get the quickest impact. Firm value is influenced by various factors, including liquidity, solvency and profitability. This study aims to provide empirical evidence regarding the effect of liquidity, solvency and profitability on firm value in banking sector companies listed on the Indonesia Stock Exchange for the period 2018 – 2022. The research sample was obtained as many as 125 observations using a purposive sampling method. This research uses secondary data with multiple linear regression analysis techniques. Software tools used in research using Stata. The research results provide evidence that liquidity and solvency affect firm value. Profitability is proven to have no effect on firm value.
Co-Authors Axel Giovanni Kiki Febrianto Sudarminto Setyo Yuwono Verawati, Dian Marlina