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SYAFRIDA YANTI

Unknown Affiliation

Author-ID : 457922

Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Law, Crime, Criminology & Criminal Justice

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AKIBAT HUKUM TERHADAP PEMBUATAN AKTA OTENTIK YANG TIDAK MEMENUHI KEWAJIBAN NOTARIS SEBAGAIMANA MESTINYA DIAMANATKAN DALAM UNDANG-UNDANG NOMOR 30 TAHUN 2004 TENTANG JABATAN NOTARIS (ANALISIS PUTUSAN NO.09/PDT.G/2010/PN-MBO) SYAFRIDA YANTI
PREMISE LAW JURNAL Vol 7 (2015): Volume VII Tahun 2015
Publisher : PREMISE LAW JURNAL

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The organizing of a Notary’s obligation in making authentic deed which is based on the revision of Law No. 30/2004 on Notary’s Position has been implemented although, in reality, there are still some violations against the implementation of a Notary’s obligation since there is emotional relationship between a notary and his clients, or the clients happen to be his close friends so that there is potential to be the violation against a Notary’s duty in making the minute of a deed. In this case, he sends the minute of the deed to his clients to be signed. The legal consequence of the authentic deed which is not in accordance with a Notary’s obligation, according to UUJN, related to the Ruling No. 09/Pdt.G/2010/PN-Mbo causes SKMHT No. 103/2009 is revoked for the sake of law, and it is regarded as void, and the legal consequence is that the authentic deed (Notarial Deed) becomes an underhanded deed. Here, the Notary, in making his authentic deed, has violated his own obligation in UUJN, particularly Article 16, paragraph 1, letter m of the revision of UUJN, because he is not cautious by sending the minute of the deed to his clients so that the deed so that the deed is counterfeited by his own clients. Therefore, in this context, the Notary takes the responsibility for SKMHT No. 103/2009 because the deed contains forgery, and thus it is contrary to or against law. . Keywords: Notary, Authentic Deed, Obligation

Pengaruh Penambahan Terong Pirus (Solanum betaceum) Terhadap Kualitas Fisik Dadih Susu Kambing yanti, syafrida; Musnandar, Endri; Monica, Metha
Jurnal Ilmiah Ilmu-Ilmu Peternakan Vol 24 No 1 (2021): Mei 2021
Publisher : Fakultas Peternakan Universitas Jambi

Penelitian ini bertujuan untuk mengetahui perubahan nilai pH, viskositas, dan densitas dadih susu kambing dengan penambahan sari buah terong pirus pada proses pembuatannya. Materi yang digunakan pada penelitian ini yaitu 2,5 liter (2500 ml) susu kambing dan 55,8 gr sari buah terong pirus. Rancangan penelitian yang digunakan yaitu Rancangan Acak Kelompok (RAK) dengan 4 perlakuan dan 5 kelompok sebagai ulangan. Perlakuan yang diberikan yaitu P0 (Pembuatan dadih susu kambing tanpa sari buah terong pirus, P1 (susu kambing + 1% sari buah terong pirus) , P2 ( susu kambing + 3% sari buah terong pirus, P3 (susu kambing + 5% sari buah terong pirus). Peubah yang diamati adalah pH, densitas dan viskositas. Data yang diperoleh dianalisis menggunakan analisis sidik ragam (ANOVA) dan apa bila berpengaruh nyata dilanjutkan dengan Uji Jarak Berganda Duncan. Hasil penelitian menunjukkan bahwa penggunaan terong pirus (Solanum betaceum ) berpengaruh tidak nyata (P>0,05) terhadap pH dan viskositas dadih susu kambing, masing-masing kisaran pH 5,68 -5,94, dan viskositas 339 cp â€“ 349 cp, tetapi berpengaruh nyata ( P<0,05) terhadap densitas dadih. Densitas dadih berkisar 1,011-1,019 Disimpulkan bahwa penambahan sari buah terong pirus dalam pembuatan dadih yang baik digunakan yaitu 3% dilihat dari rataan tertinggi densitas yaitu 1,019%. Kata kunci : Dadih Susu Kambing, Buah Terong Pirus

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