. Rinto
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PERUBAHAN KANDUNGAN MIKROFLORA AKIBAT PENAMBAHAN STARTER Pediococcus acidilactici F-11 DAN GARAM SELAMA FERMENTASI PEDA Rinto, .
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 13, No 1 (2010): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Departement of Aquatic Product Technology

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Abstract

Peda is one of traditional fermented fish product. The addition of culture starter gives effect towards fermentation process. The purpose of this research was to know has present of microflora / microorganisms during fish fermentation by Pediococcus acidilactici F-11  as a starter. Peda was processed from Indiana mackerel fish (Rastrelliger neglectus) with different salt concentrations  i.e. 20%, 25%, and 30%, with P. acidilactici F-11 was used as a starter. Batch without starter was used as a control. The result showed that peda with P. acidilactici as starter can decreased coliform number to 2 log cycles from 1,3 x 106 to  1,7 x 104 CFU and reduced histamine forming bacteria to 3 log cycle from 1,2 x 106 to 3,8 x 103 CFU in start of  fish fermentation process, but in the end of process, the numbers of bacteria was not different, so P. acidilactici F-11 as starter was effective used in start of fish fermentation process.Keywords: Pediococcus acidilactici F-11, microorganism, peda.
PERUBAHAN KANDUNGAN MIKROFLORA AKIBAT PENAMBAHAN STARTER Pediococcus acidilactici F-11 DAN GARAM SELAMA FERMENTASI PEDA Rinto, .
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 13, No 1 (2010): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology

Show Abstract | Original Source | Check in Google Scholar | Full PDF (95.349 KB)

Abstract

Peda is one of traditional fermented fish product. The addition of culture starter gives effect towards fermentation process. The purpose of this research was to know has present of microflora / microorganisms during fish fermentation by Pediococcus acidilactici F-11  as a starter. Peda was processed from Indiana mackerel fish (Rastrelliger neglectus) with different salt concentrations  i.e. 20%, 25%, and 30%, with P. acidilactici F-11 was used as a starter. Batch without starter was used as a control. The result showed that peda with P. acidilactici as starter can decreased coliform number to 2 log cycles from 1,3 x 106 to  1,7 x 104 CFU and reduced histamine forming bacteria to 3 log cycle from 1,2 x 106 to 3,8 x 103 CFU in start of  fish fermentation process, but in the end of process, the numbers of bacteria was not different, so P. acidilactici F-11 as starter was effective used in start of fish fermentation process.Keywords: Pediococcus acidilactici F-11, microorganism, peda.
PENGARUH MOTIVASI DAN BUDAYA ORGANISASI TERHADAP KEPUASAN KERJA GURU SD NEGERI DI JAWAI Rinto, .; M. Amin,, Maswardi.; ., M. Chiar
Jurnal Pendidikan dan Pembelajaran Vol 6, No 10 (2017): Oktober 2017
Publisher : Jurnal Pendidikan dan Pembelajaran

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Abstract

AbstractThe purpose of observation is to know effect of motivation to work and organization culture to job satisfaction elementary school teacher in Jawai subdistrict. This observation is use quantitative with descriptive analytic method. Population in this observation is PNS’s teaacher in elementary school Jawai subdistrict were 179 techers  with amount of sample 124 teachers. Data were collected using a questionnaire with measurement models using Likert scale. The collected data is tabulated. Then analyzed with the help of a computer application program, SPSS version 20 for Windows. Base on the result of observation is that (1) to get effect of motivation to work (X1) to job satisfaction teacher (Y) with beta (b1) is 0, 422 = 42,2%; (2) to get effect of organization culture (X2) to get job satisfaction teacher (Y) with beta (b1) is 0,520 = 52,0%; (3) to get effect of motivation to work (X1) and organization culture (X2) to job satisfaction teacher (Y) looked from R Square is 33,6%. The result test F that to see output ANOVA from analysis double regression linier to show that F count > F table (26,854 > 3,07).Key word: Motivation, Organization Culture, Job Satisfaction.