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All Journal Scientific Journal of Reflection : Economic, Accounting, Management and Business Karimah Tauhid
Siti Nurhasanah
Universitas Djuanda
Economics, Econometrics & Finance Education Law, Crime, Criminology & Criminal Justice Neuroscience Social Sciences

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Gas Nitrogen dalam Kemasan dan Umur Simpan Produk Makanan: Tinjauan Literatur Ihsan Maulana; Siti Nurhasanah; Tresna Ligar Aphafield; Raden Siti Nurlaela
KARIMAH TAUHID Vol. 2 No. 4 (2023): Karimah Tauhid
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/karimahtauhid.v2i4.8758

Abstract

ABSTRAK Penyimpanan produk makanan dapat mengalami perubahan deterioratif yang beragam sehingga diperlukan pengaturan masa penyimpanannya agar tidak terjadi penurunan kualitas dan penerimaan yang signifikan. Beberapa faktor yang memengaruhi stabilitas makanan adalah kelembaban, oksigen, uap beracun, kontaminasi fisik, cahaya, dan sejarah waktu-suhu kemasan. Dalam penyimpanan kemasan, dua reaksi deterioratif utama yang perlu diatur adalah penyerapan air dan ketengikan oksidatif pada produk kaya lemak, produk kering, atau gorengan. Aktivitas air juga membantu memprediksi keamanan dan stabilitas produk terkait pertumbuhan mikroba, laju reaksi kimia dan biokimia, dan sifat fisik. Dalam penelitian ini, dilakukan tinjauan literatur mengenai pengaruh gas nitrogen dalam kemasan terhadap umur simpan produk pangan. Hasil analisis menunjukkan bahwa gas nitrogen dalam kemasan (terutama dalam makanan ringan) dapat membantu memperpanjang umur simpan dengan mengontrol aktivitas air dalam produk pangan dan mempertahankan nilai nutrisi serta mencegah perubahan sensori pada makanan (terutama pada buah dan sayur). Kombinasi pengemasan gas nitrogen dengan karbondioksida pada beras pecah kulit dan sosoh juga dapat memperpanjang umur simpan produk hingga 12 bulan pada suhu kamar. Selain itu, gas nitrogen juga mampu mengurangi degradasi senyawa volatil selama penyimpanan dan mempertahankan stabilitas komponen volatil dan profil rasa pada produk pangan. Oleh karena itu, penggunaan gas nitrogen dapat menjadi alternatif yang baik untuk memperpanjang umur simpan produk pangan dan mempertahankan kualitas produk.
Employee Well Being terhadap Unit Bumi Kepanduan Sentul Siti Nurhasanah; Erni Yuningsih
SCIENTIFIC JOURNAL OF REFLECTION : Economic, Accounting, Management and Business Vol. 9 No. 2 (2026): SCIENTIFIC JOURNAL OF REFLECTION: Economic, Accounting, Management, & Business
Publisher : Sekolah Menengah Kejuruan (SMK) Pustek

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37481/sjr.v9i2.1443

Abstract

Employee well-being has become an important issue in human resource management, as it is closely related to employees’ motivation, service quality, and overall organizational performance. In practice, however, many organizations have not fully implemented employee welfare policies in a consistent and sustainable manner. This study aims to analyze the impact of employee well-being on employee performance at Bumi Kepanduan Sentul Bogor, an edu-adventure camping ground managed by PT Pandu Bina Sejahtera. The research employed a descriptive qualitative approach through Field Work Practice (Kuliah Kerja Lapangan/KKL). Data were collected through direct observation, in-depth interviews with employees and management, and group discussions conducted during field activities. The findings show that employee well-being, particularly psychological well-being and work motivation, has a close relationship with service quality and the achievement of visitor targets. Periods of improved employee well-being were characterized by higher motivation, better work comfort, and more effective service delivery, which positively contributed to organizational performance. Although the company has implemented several initiatives, such as gradual wage adjustments, digital attendance systems, and the provision of work facilities, these efforts have not yet fully addressed employees’ needs. Therefore, more consistent and comprehensive employee well-being policies are required to support sustainable performance improvement.
Co-Authors Erni Yuningsih Ihsan Maulana Raden Siti Nurlaela Tresna Ligar Aphafield