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All Journal KESANS : International Journal of Health and Science Jurnal Ekonomi, Bisnis, dan Humaniora
Devi Setiawati, Devi
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Humanities Chemistry Health Professions Medicine & Pharmacology Physics Public Health

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pengaruh disiplin kerja dan lingkungan kerja terhadap kinerja karyawan divisi assembling finishing PT. Kmk Global Sport setiawati, devi
JURNAL EKONOMI, BISNIS DAN HUMANIORA Vol 4 No 1 (2024)
Publisher : Universitas Tangerang Raya

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Abstract

This study aims to test, review and analyze the relationship between the success of various activities in the company to achieve its goals not only depends on the superiority of the existing technology system or facilities owned, but is also greatly determined by the role of human resources in the company in the application of Work Discipline and Work Environment to Employee Performance at PT. KMK Global Sport. This study involved 70 respondents and used a quantitative descriptive method. Data analysis was carried out using the Statistical Package for Social Science (SPSS) version 20, with statistical tests in the form of multiple linear regression. The results of the analysis show that partially and simultaneously (F Test), the F-count value of 44.690> F-table 3.13, it can be concluded that simultaneously it has a signiϔicant effect on the dependent variable and the t-test results in the study also show that two independent variables, namely work discipline and work environment, have a positive and signiϔicant effect on the dependent variable. For the work discipline variable, the signiϔicance value is 0.000 <0.05, and the t-count value is 6.518> t-table 1.997. Likewise with the work environment variable, the signiϔicance value is 0.000 < 0.05, with a t-count value of 9.391 > 1.997. This supports the hypothesis that both variables have a signiϔicant impact on the results measured in this study.
Review Article: Analysis Caffeine in Powder Coffee Using Spectrophotometry UV-VIS Method Abriyani, Ermi; Nusaiba Amara, Aisha; Wulandari, Amalia; Setiawati, Devi
Jurnal KESANS : Kesehatan dan Sains Vol 2 No 2 (2022): KESANS: International Journal of Health and Science
Publisher : Rifa'Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54543/kesans.v2i2.122

Abstract

Introduction: Caffeine is made by extraction from roasted and ground coffee by dichloromethane after being heated in deionized water mixed with magnesium oxide. The extract was purified, dried and bottled in a bottle of dark glass. A stratified random selection was applied to select a number of vials for the study of homogeneity and stability, which revealed that the prepared reference material was homogeneous and fairly stable.  Objective: This study aims to determine the level of caffeine levels in ground coffee.  The quantification of the % purity of caffeine was performed using a calibrated UV/visible UV/visible spectrophotometer and high-performance liquid chromatography calibrated by the diode-array detection method. Method: This study uses literature review, from several articles published in literature through PubMed, Science Direct,  Researchgate, publons and Google Scholar with articles published from 2012 to 2022.  Result and Discussion: The results obtained from both methods combined to drive the certified value and uncertainty regarding the certified value of the purity of the reference material were found to be 99.86% and the associated uncertainty was ±0.65%, which makes the candidate reference material a very useful calibran in the chemical analysis of food and medicine.  Conclusion: It can be concluded that the caffeine levels contained in robusta and arabica coffee beans with varying soaking duration of 3 days, 5 days, and 7 days there are differences in caffeine levels
Co-Authors Abriyani, Ermi Nusaiba Amara, Aisha Wulandari, Amalia