Article Per Year (5 Year)
p-Index From 2020 - 2025
0
P-Index
This Author published in this journals
All Journal JURNAL MANAJEMEN DAN AKUNTANSI AGRITEPA: Jurnal Ilmu dan Teknologi Pertanian
Sukmawati -
Unknown Affiliation
Agriculture, Biological Sciences & Forestry Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Environmental Science Industrial & Manufacturing Engineering Materials Science & Nanotechnology

Published : 2 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 2 Documents
Search

 1 
PENGARUH KECERDASAN EMOSIONAL, KEPUASAN KERJA, DAN KOMITMEN ORGANISASI TERHADAP KINERJA KARYAWAN PADA KOPERASI KARYAWAN PT. TELKOM SIPORENNU MAKASSAR -, Sukmawati; Gani, Nurjaya
JURNAL MANAJEMEN DAN AKUNTANSI Vol 3, No 3 (2014): JURNAL MANAJEMEN DAN AKUNTANSI
Publisher : JURNAL MANAJEMEN DAN AKUNTANSI

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

The objectif of this research to examine the effect of emotional intelegence, job satisfaction, and the organizational commitment toward employees performance at Koperasi Telkom Siporennu Makassar. The research uses 35 respondent of 35 members of population. The data were analyzed by multiple regretion. The results stated tree independent variables there were positive and significantly influence toward employees performance, both simultaneously and partially. Key words: emotional intelegence, job satisfaction, organizational commitment, employees performance
PENGARUH PERLAKUAN VARIASI JENIS GULA TERHADAP TINGKAT KESUKAAN DODOL PEPAYA (Carica vasconcellea) Sukmawati -; Methatias Ayu M; Lina Widawati
AGRITEPA: Jurnal Ilmu dan Teknologi Pertanian Vol 1 No 1 (2014)
Publisher : UNIVED Press, Universitas Dehasen Bengkulu

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (242.898 KB) | DOI: 10.37676/agritepa.v1i1.114

Abstract

Papaya ( Carica vasconcelea ) is a tropical fruit that has a high nutrient content. In general, ripe papaya fruit is consumed directly, but can also be processed into food products such as papaya “dodol”. “Dodol” is one of the processed fruit products are included in this type of semi- moist food consisting of a mixture of rice flour and sugar . To produce papaya “dodol” accordance with the expected quality used some kind of sugar in the making. This study aims to determine the level of papaya “dodol” a panelist to both of the parameters of color , flavor and texture. The treatments used in this study is a combination of sugars , namely the addition of brown sugar and granulated sugar , brown sugar and coconut sugar , coconut and sugar and granulated sugar. The analysis used in this study is the organoleptic analysis. From the results of this research is that in terms of the parameters of color , papaya “dodol” most preferred is the treatment of papaya with the addition of palm sugar and coconut sugar . In terms of taste parameters , papaya”dodol” most preferred is the treatment of papaya with the addition of brown sugar and granulated sugar . In terms of texture parameters , papaya “dodol” most preferred is the treatment of papaya with the addition of brown sugar and granulated sugar.Keywords : Papaya “dodol” , sugar , Preferrency
Co-Authors Lina Widawati Methatias Ayu M Nurjaya Gani