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PENGENDALIAN KUALITAS HASIL CETAK WARNA BERDASARKAN METODA DMAIC DI PT “G” UNIT KOMERSIAL Renaldy, Heru; Citra, Camelia Minarry; Jessica, Jessica; Cie, Ho Hwi
Industrial and Systems Engineering Assessment Journal (INASEA) Vol 14, No 2 (2013): INASEA Vol. 14 No. 2
Publisher : Industrial and Systems Engineering Assessment Journal (INASEA)

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Abstract

This research analyzed printing quality at Commercial Unit of PT “G” in Cikarang using DMAIC method (N=46), that implemented six sigma in its production processes. The Define level identified color stability as a significant factor for printing quality. The Measure level accessed DPMO and Sigma level for color stability (ΔE) at 10,192 (σ=3.82), and stability processes (density, dot gain, and trapping) were approximately at 413,472(σ=1.72). Analyzes for stability processes showed some observations exceeded UCL and LCL; for capability processes showed the level of color stability <1.0 (ΔE=0.82); stability processes of dot gain and trapping <1.0 (density = 1.08; dot gain=0.78; trapping=0.62). Factor analysis was done utilizing fishbone diagram and FMEA. At Improve level, some suggestions were recommended to increase the six sigma level. At Control level, the suggestions implemented were documented. The findings indicated that DPMO decreased as much as 65.22% that implicated the increase of σ level from 3.82 to 4.19 for color stability, from 3.33 to 3.77 for density, from 0.85 to 2.15 for dot gain, and from 1.59 to 2.49 for trapping.
Raising and Maintaing the Market Presence of XYZ Jessica, Jessica; Nathania, Clarissa
iBuss Management Vol 2, No 2 (2014): iBuss Management
Publisher : iBuss Management

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Abstract

With the recent issue, from being only  a supporting office to a partner of ABC, that forced XYZ  to transform its role and to expand its function. XYZ shall no longer depend on the funds given by other countries; instead they must seek aids from their local citizens. This issue results in the necessities of XYZ  to make their mission and ideas known to public. One of the ways to do so is through delivering an effective content marketing in order to gain the brand awareness.  Thus, this research aims to find the most effective content marketing that contributes the highest level of convincement to raise their awareness, by analyzing the responses gathered from 100 respondents using the ordinal regression method. The 100 respondents are sampled using the stratified sampling method. This research found that infographics is the most effective content marketing, the writers also provide the most desired feedbacks by donators in order to maintain their loyalty which is the display of improvement of the people.   Keywords: Non-Profit Organization, Content Marketing, Brand Awareness, and Feedbacks
PERANCANGAN DOKUMEN MUTU ISO 9001: 2008 DI PT “X” Jessica, Jessica; Sutapa, Nyoman
Jurnal Titra Vol 3, No 2 (2015)
Publisher : Jurnal Titra

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Abstract

In this paper, we diagnosis the quality management system of ISO 9001: 2008’s clauses, particulary on PPIC and Production Department. We analyze the differences between the number of clauses which are not yet adopted before and after design the quality dokumen for the implementation of quality management system ISO 9001: 2008. The number of clauses after design the quality document which are not yet adopted decrease, i.e. 0% of quality management system’s clause, 24% of management responsibility’s clause, 3% of product realization’s clause, and 46% of measurement, analysis and improvement’s clause.
PENGARUH PENGUNGKAPAN CORPORATE SOCIAL RESPONSIBILTY TERHADAP AGRESIVITAS PAJAK Jessica, Jessica; Toly, Agus Arianto
Tax & Accounting Review Vol 4, No 1 (2014): Tax & Accounting Review
Publisher : Petra Christian University

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Abstract

Penelitian ini bertujuan untuk mengetahui pengaruh pengungkapan Corporate Social Responsibility perusahaan terhadap agresivitas pajak. Model regresi dalam penelitian ini adalah analisis regresi linier berganda. Sampel penelitian ini adalah laporan tahunan 56 perusahaan di Bursa Efek Indonesia (BEI) tahun 2012-2013. Hasil penelitian ini menunjukkan tidak adanya pengaruh signifikan antara pengungkapan CSR terhadap agresivitas pajak. Namun jika pengungkapan pajak diuji secara bersama-sama dengan variabel kontrol antara lain ukuran perusahaan, Leverage, Capital Intensity, Research & Development Intensity, Return on Assets menunjukkan terdapat pengaruh terhadap agresivitas pajak. Keterbatasan dalam penelitian ini adalah data laporan tahunan perusahaan yang tidak lengkap, laporan tahunan untuk 2 periode, dan minimalnya data yang digunakan untuk mengolah satu variabel.
Perancangan Film Animasi Stop Motion Tentang Cerita Paskah Untuk Anak Usia 6-7 Tahun Jessica, Jessica; Ardianto, Deny Tri; Erandaru, Erandaru
Jurnal DKV Adiwarna Vol 1 (2015): creative and original
Publisher : Jurnal DKV Adiwarna

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Abstract

Setiap tahunnya umat kristiani akan merayakan Paskah dimana makna dari Paskah itu akan selalu diingatkan kembali dan bahkan diajarkan sejak dini kepada anak melalui sekolah Minggu. Cerita ilustrasi maupun drama yang telah divariasikan dengan tujuan yang sama menjadi media dalam menceritakan cerita Paskah dengan tujuan untuk memudahkan anak untuk mengerti. Namun ternyata, masih banyak anak yang belum mengerti akan makna Paskah yang sebenarnya. Perancangan film animasi stop motion tentang cerita Paskah ini dibuat agar dapat menjadi media yang tepat dalam penyampaian cerita Paskah dengan memaparkan cerita yang sebenarnya. Hasil yang didapatkan, anak menjadi lebih mengerti dan mengetahui pengorbanan dan kebangkitan Yesus yang memberikan keselamatan.
FACTORS INFLUENCING CUSTOMERS’ TIPPING BEHAVIOUR IN RESTAURANTS IN LUZERN Jessica, Jessica
Jurnal Hospitality dan Manajemen Jasa Vol 2 (2015): Jurnal Hospitality dan Manajemen Jasa
Publisher : Jurnal Hospitality dan Manajemen Jasa

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Abstract

Food and food service that are widely known today have always played an important role in Europe. Cultural differences, also high quality and variety of meals provided in Europe have become the main reason why there are so many restaurants as they are now, including in Luzern. Thus, resulting in a culture of dining out, which cannot be separated from the norm of tipping. Since the 18th century, tipping has become a custom in Europe. People give tips to express their gratitude for the service provided, and some give tips simply because it is expected to do so. However, previous studies from hospitality academicians and researchers stated that there are many other factors behind tipping phenomenon. Regarding this matter, this study was conducted to review customers’ tipping motivations and further investigate factors influencing customers’ tipping behaviour, specifically in table service restaurants in Luzern. Both primary and secondary researches were used in this study. Primary research was conducted through quantitative research by implementing survey strategy using questionnaire, which resulting in 80 usable responses. The results shows that people tip based on product quality and service received. Secondary research was also conducted by reviewing books, journals, magazine and newspaper articles, and webpages. 
FACTORS INFLUENCING CUSTOMERS’ TIPPING BEHAVIOUR IN RESTAURANTS IN LUZERN Jessica, Jessica
Jurnal Hospitality dan Manajemen Jasa Vol 2 (2015): Jurnal Hospitality dan Manajemen Jasa
Publisher : Jurnal Hospitality dan Manajemen Jasa

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Abstract

Food and food service that are widely known today have always played an important role in Europe. Cultural differences, also high quality and variety of meals provided in Europe have become the main reason why there are so many restaurants as they are now, including in Luzern. Thus, resulting in a culture of dining out, which cannot be separated from the norm of tipping. Since the 18th century, tipping has become a custom in Europe. People give tips to express their gratitude for the service provided, and some give tips simply because it is expected to do so. However, previous studies from hospitality academicians and researchers stated that there are many other factors behind tipping phenomenon. Regarding this matter, this study was conducted to review customers’ tipping motivations and further investigate factors influencing customers’ tipping behaviour, specifically in table service restaurants in Luzern. Both primary and secondary researches were used in this study. Primary research was conducted through quantitative research by implementing survey strategy using questionnaire, which resulting in 80 usable responses. The results shows that people tip based on product quality and service received. Secondary research was also conducted by reviewing books, journals, magazine and newspaper articles, and webpages.
Pengaruh Variasi Ukuran Daun Stevia dan Perbandingan Umpan pada Karakterisasi Produk Gula Cair Stevia Jessica, Jessica; Chandra, Andy; Suharto, Ign.
Prosiding Seminar Nasional Teknik Kimia "Kejuangan" 2016: Prosiding SNTKK 2016
Publisher : Prosiding Seminar Nasional Teknik Kimia "Kejuangan"

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Abstract

Sweetener is one of the food ingredients that consumed the most by humans. Sweeteners are classified into artificial and natural sweeteners. The excessive consumption of artificial sweeteners could lead into many diseases, such as obesity, cancer, etc. Moreover, the consumption of sweeteners increases significantly, but the sweeteners production in Indonesia still couldn’t balance the populations’ demand. Stevia contains glycosides which are up to 450 times sweeter than sucrose, but with low calories. The purpose of this research is to determine the effect of feed to solvent ratio (F:S) and Stevia leaves’ size variation to the extract’s concentration. This research was carried out using solid extraction method with an agitated tank. Stevia leaves were extracted with aquadest as the solvent at 60°C for 2 hours with feed to solvent ratio variations (1:100, 1:150, and 1:200) and leaves’ sizes variations (without mesh, -20+30 mesh, -40+60 mesh). The extracts then were analyzed using colorimeter and turbidimeter to determine the extracts’ concentrations, and also organoleptic testing. The results showed a tendency. From F:S=1:100, 1:150, and 1:200, the higher F:S, the lower the extract’s concentration obtained. On the other hand, the smaller the Stevia leaves, then the higher the extract’s concentration obtained.
Non-exposure parenting increases risk of bullying behavior in junior high school students Hasan, Surilena; Jessica, Jessica
Universa Medicina Vol 35, No 1 (2016)
Publisher : Faculty of Medicine, Trisakti University

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Abstract

Background Bullying behavior is one of many behavioral and disciplinary problems among school students, which has a wide impact on youth, families, schools, and communities. Parenting and the role of parents as good educators (exposure) can prevent mental, emotional and behavioral disorders caused by bullying. The aim of this study was to determine the role of self-esteem and family factors on bullying behavior in junior high schools students.MethodsA cross-sectional study was conducted including 1324 junior high school students of Penjaringan village, North Jakarta. Respondents filled out questionnaires on demographics (age, gender, economic status, educational level), Rosenberg self-esteem questionnaire, strength and difficulties questionnaire, Olweus bullying questionnaire, Hamilton scale for depression, parenting style, and family adaptability and cohesion scales III. Simple and multivariate logistic regression tests were used to analyze the data.ResultsRespondents consisted of 53.5% females and 46.5% males, with an age range of 13-16 years. A total of 45% was involved in bullying (victims, perpetrators, and victims and perpetrators). Gender, self-esteem, family relationships, and parenting were significantly associated with bullying role (p<0.05). Multiple logistic regression analysis showed that self-esteem (odds ratio=23.89; 95% CI:7.899-12.990) and non-exposure parenting (odds ratio=39.11;95% CI: 2.455-8.210) were significantly associated with bullying behavior. ConclusionsNon-exposure parenting was the most relevant risk factor of bullying behavior. Low self-esteem increases the risk of bullying behavior. These findings suggest the need of timely bullying prevention and intervention programs that should have a special focus on families of primary high school students.
Esterification of Waste Cooking Oil Using Ultrasonic: Kinetic Study Agustian, Egi; Jessica, Jessica; Untoro, Pudji; Sulaswatty, Anny
Jurnal Kimia Terapan Indonesia (Indonesian Journal of Applied Chemistry) Vol 20, No 2 (2018)
Publisher : Research Center for Chemistry - LIPI

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Abstract

Waste cooking oil (WCO) have a great potential as an alternative raw material for producing biodiesel. The literatures kinetic of the esterification of WCO in the presence of phosphoric acid catalyst with ultrasonic assisted are rare and most literatures used conventional method. This study aims to determine the optimum condition and the parameters of first and second order kinetics of the WCO esterification which was assisted by ultrasonic bath. Variables that used in this study are methanol/oil mole ratio, acid catalyst concentration and reaction temperature. The highest conversion was 42.08% with methanol/oil mole ratio of 15:1, a catalyst (phosphoric acid) concentration of 9% wt and temperature of 50oC within 90 minutes. The reaction time was reduced to 3 times (minute) compare to conventional method and fatty acid reduced 42%. Kinetic parameters were calculated with assumption that the esterification was the irreversible reaction. The reaction rate constant increasing with temperature. The value of activation energy for esterification of WCO is 42.94 kJ/mol for first order reaction and 35.30 kJ/mol for second order reaction.