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STRUKTUR PASAR DAN KINERJA INDUSTRI TEKSTIL DAN PRODUK TEKSTIL (TPT) INDONESIA TAHUN 2007-2010 Florentina, Florentina; Susilo, Y.Sri
Kinerja: Jurnal Bisnis dan Ekonomi Vol 16, No 2 (2012): Kinerja Jurnal Bisnis dan Ekonomi
Publisher : Kinerja: Jurnal Bisnis dan Ekonomi

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Abstract

This research aims to identify and analyze the market structure and the performance of Indonesian textileindustry in 2007-2010. Model and tools that used in this research are CR4 to analyze market structure,economic value added (EVA) to analyze performance and pooled data regression to analyze whether themarket structure affect the performance. Secondary data is used, in the form of time series and cross sectiondata contained in the annual report of 16 textile companies listed on Indonesia Capital Market, with observationperiod 2007-2010.The results of this research indicate that Indonesian textile industry market structure is tight oligopoly.Overall, Indonesian textile industry in 2007-2010 was able to produce economic value added. This conditionindicates that the performance of Indonesian textile industry is good enough. This research uses fi xed effectmodel in the pooled data regression analysis. The result of this analysis indicates that the market share(MS) variable as proxy of market structure is signifi cantly have negative effect to the EVA variable as proxy ofperformance. This effect is caused by a large market share that led to ineffi ciency in the companies and the oldindustrial machinery results on the decreasing productivity.Keywords: Market structure, performance, textile industry, economic value added, market share.
STRUKTUR PASAR DAN KINERJA INDUSTRI TEKSTIL DAN PRODUK TEKSTIL (TPT) INDONESIA TAHUN 2007-2010 Florentina, Florentina; Susilo, Y.Sri
KINERJA Vol 16, No 2 (2012): Kinerja
Publisher : Faculty of Economics Universitas Atma Jaya Yogyakarta

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Abstract

This research aims to identify and analyze the market structure and the performance of Indonesian textileindustry in 2007-2010. Model and tools that used in this research are CR4 to analyze market structure,economic value added (EVA) to analyze performance and pooled data regression to analyze whether themarket structure affect the performance. Secondary data is used, in the form of time series and cross sectiondata contained in the annual report of 16 textile companies listed on Indonesia Capital Market, with observationperiod 2007-2010.The results of this research indicate that Indonesian textile industry market structure is tight oligopoly.Overall, Indonesian textile industry in 2007-2010 was able to produce economic value added. This conditionindicates that the performance of Indonesian textile industry is good enough. This research uses fi xed effectmodel in the pooled data regression analysis. The result of this analysis indicates that the market share(MS) variable as proxy of market structure is signifi cantly have negative effect to the EVA variable as proxy ofperformance. This effect is caused by a large market share that led to ineffi ciency in the companies and the oldindustrial machinery results on the decreasing productivity.Keywords: Market structure, performance, textile industry, economic value added, market share.
Teknik Gelatinisasi Tepung Beras untuk Menurunkan Penyerapan Minyak Selama Penggorengan Minyak Terendam Florentina, Florentina; Syamsir, Elvira; Hunaefi, Dase; Budijanto, Slamet
Agritech Vol 36, No 4 (2016)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/agritech.16760

Abstract

Pregelatinized rice flour is one of ingredients that can reduce oil uptake. Gelatinization can be processed by drum drying, extrusion, and steaming. The aim of this research was to know the effect of gelatinization rice flour by drum drying, extrusion, and cooking rice on water holding capacity, degree of gelatinization, and oil uptake. Oil uptake was analyzed by using food model that substituted with 50 % pregelatinized flour. Results indicated that degree of gelatinization and water holding capacity of pregelatinized flour by drum drying was higher than extrusion and cooking rice. The highest reducing oil uptake of product was produced using pregelatinized flour by drum dryer was 33.70 % while by extruder which was 13.32 % and rice cooker was 10.09 %ABSTRAKTepung beras pragelatinisasi merupakan salah satu ingredien yang dapat mengurangi penyerapan minyak. Proses gelatinisasi dapat dilakukan dengan metode pengeringan drum, ekstrusi, dan pengukusan. Penelitian ini bertujuan untuk mengetahui pengaruh teknik gelatinisasi tepung beras dengan pengeringan drum, ekstrusi, dan pemasakan nasi terhadap daya ikat air, derajat gelatinisasi dan penyerapan minyak. Penyerapan minyak dianalisis dengan menggunakan model pangan yang telah disubtitusi 50 % tepung pragelatinisasi. Hasil penelitian menunjukkan bahwa derajat gelatinisasi dan daya ikat air pada tepung pragelatinisasi dari pengeringan drum lebih tinggi daripada proses ekstrusi dan pemasakan nasi. Penurunan penyerapan minyak tertinggi dihasilkan pada produk dengan penggunaan tepung pragelatinisasi pengeringan drum yaitu 33,70 %, sedangkan ekstruder sebesar 13,32 % dan pemasak nasi sebesar 10,09 %.
SUBSTITUSI TEPUNG TEMPE JAGUNG PADA PEMBUATAN MIE BASAH [Substitution of Corn Tempe Flour on Wet Noodle] Setyani, Sri; Astuti, Sussi; Florentina, Florentina
Jurnal Teknologi & Industri Hasil Pertanian Vol 22, No 1 (2017): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (87.806 KB) | DOI: 10.23960/jtihp.v22i1.%p

Abstract

The purpose of this research was to find the best formulation of corn tempe flour and wheat flour to produce chemically, physicochemically and organoleptically acceptable sweet noodle. The formulation consisted of 4 levels ratio of 100% corn tempe flour and wheat flour L1 (10:90), L2 (20:80), L3 (30:70), L4 (40:60) w/w with 6 replications. The experiment was arranged in Complete Randomized Block Design (CRBD). Data were analyzed by using analysis of variance, further were tested by using the Least Significant Difference (LSD) test in 5% level of significance. The result showed that the best formula was L3 treatment (30% corn tempe flour  and 70% wheat flour). The characteristic  of this noodle were 23.31% moisture content, 1.55% ash, 8.50% fat,   9.11% protein, 57,2% carbohydrate, 9.85% cooking loss, and 13.50 %water absorption. The wet noodle score sensory of texture was 2,88 (rather chewy), taste’s and aroma score was 3.05 (typical corn), and the overall of acceptance was  2.93 (like).Keywords: chemical-physicochemical and organoleptic characteristics, corn tempe flour,  wet noodle,wheat.  
DEVELOPING SPEAKING SKILL FOR COLLEGIANS OF TAMA UNIVERSITY BY USING BOARD GAMES Florentina, Florentina
Jurnal Ilmiah Widya Vol 4 No 3 (2018)
Publisher : Jurnal Ilmiah Widya

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Abstract

Abstrak: Dalam hal berbicara dengan menggunakan bahasa Inggris, banyak mahasiswa yang takut membuat kesalahan. Oleh karena itu,keberanian berbicara bahasa Inggris diperlukan. Pembahasan ini hanya berfokus pada bagaimana dosen dapat meningkatkan keahlianberbicara dengan menggunakan papan permainan. Tujuan penelitian adalah untuk (1) mengetahui cara terbaik dalam meningkatkankemampuan berbicara pada mahasiswa jurusan Pendidikan Bahasa Inggris di Universitas Tama, (2) menggunakan media papanpermainan. Metode yang digunakan adalah Penelitian Pendekatan Kualitatif. Hasil penelitian menunjukkan bahwa: (1) penggunaanmedia papan permainan di dalam kelas dapat dilakukan agar para mahasiswa lebih mudah menjalankan aktivitas kegiatan berbicara (2)dengan menerapkan media papan permainan kepada para mahasiswa jurusan Pendidikan Bahasa Inggris, maka tingkat kemampuanberbicara mahasiswa tersebut dapat meningkat secara maksimal.Kata kunci: bahasa Inggris, para mahasiswa, keahlian berbicara, media papan permainan.Abstract: In the matter of speaking by using English, many collegians are afraid of making mistakes. Because of that, the bravery ofspeaking English is needed. This discussion just focus to how the lecturer can increase speaking skill by using board game. The purposeof the research is to (1) find out the best way to increase the speaking skill of English collegians at Tama University, (2) using media ofboard game. The research method was Qualitative Research Approach. The results show that: (1) the use from media of board game inthe class could be done so that the collegians will be easier in running the speaking activity (2) by applying the media of board game tothe English collegians, so that the level of collegians speaking ability can be increased to the maximum.Keywords: English, the collegians, speaking skill, media of board game.