Marya Ulfa
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PELAKSANAAN PROGRAM TANGGUNG JAWAB SOSIAL PERUSAHAAN DI DESA KEPAU JAYA KECAMATAN SIAK HULU KABUPATEN KAMPAR TAHUN 2013 Ulfa, Marya; Ridwan, Muhammad
Jurnal Online Mahasiswa (JOM) Bidang Ilmu Sosial dan Ilmu Politik Vol 1, No 2 (2014): WISUDA OKTOBER 2014
Publisher : Fakultas Ilmu Sosial dan Ilmu Politik Universitas Riau

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Law No. 40 of 2007 on Persereon Limited has mandated for every company to implement Corporate Social Responsibility program which affirmed again by Kampar Regency Regulation No. 3 of 2012 on Corporate Social Responsibility. This program is a form of corporate accountability to the people that are around the company to meet the needs of a truly very be required by community.However fact Corporate social Responsibility program conducted by PT. Agro Eternal ineffective marked with many needs of the community that are not met and the implementation of activities that are not programmed according to existing regulations.The purpose of this study was to determine the cause of the implementation of Corporate Social Responsibility program in the village of Siak Hulu Kepau Jaya District of Kampar district has not done well. In collecting the data obtained from the documentation and documentation-depth interviews with informants. Once the data is collected and then analyzed with descriptive qualitative analysis menggunankan.After doing research, the application of corporate social responsibility are implemented Pt. Agro immortal not in accordance with the mandate of the existing regulations, in which the company is not programmed CSR activities in their annual work. Then supervision undertaken by the Department of Plantation is not running. Suggestions for this problem the government should be more active in monitoring and firmly in the regulations.Keywords : Implementation, Responsibility, Corporate.
Meningkatkan Motivasi Belajar melalui Layanan Informasi dengan Media Komik Ulfa, Marya; Awalya, Awalya
Indonesian Journal of Guidance and Counseling: Theory and Application Vol 5 No 1 (2016): Maret 2016
Publisher : Department of Guidance and Counseling, UNNES

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This research implemented based on the phenomenon in VIII F grade of SMP Negeri 15 Semarang which shows that there are many students who has low learning motivation. The purpose of this research is to understand wheter the students learning motivation can be improved through the information services by using comics. The population is students of VIII F of SMP Negeri 15 Semarang that consists of 32 students and the sample is applied in all the population by using ‘jenuh sampling’ technique. The data collection technique uses a psychological scale of learning motivation and observation. While the data analysis technique uses the percentage of descriptive analysis and t-test. The result indicates that there is 20,34 % improvement of learning motivation after given some treatment of information services by using comics. Based on the t-test result, the value of tcount =48,802>ttable = 2,042 or it means that Ha is accepted and Ho is refused. Thus, the result of this research is learning motivation can be improved through the information services by using comics. Therefore, it is expected for teachers to give information services by using comics to students intensively as a strategy to help students learning motivation improvement.
PEMANFAATAN TEPUNG KACANG HIJAU DALAM PEMBUATAN BUBUR BAYI DENGAN PENAMBAHAN WORTEL SEBAGAI SUMBER VITAMIN A Ulfa, Marya; Basuki, Eko; Handito, Dody
Pro Food Vol 1 No 2 (2015): Pro Food
Publisher : Program Studi Ilmu dan Teknologi Pangan, Fakultas Teknologi Pangan dan Agroindustri, Universitas Mataram

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The aim of this research was to determine the ratio of mung bean with carrots puree that can produce baby food with the highest amount of vitamin A. Materialsis used are, mung bean flour, carrots, sugar, skim milk, water, acetone, hexane, selenium, H2SO4, aquades, indicator PP, NaOH 45, H3BO3, HCl 0.1 N, boiling stones, and filter paper. Research conducted at the Laboratory of Food Processing Technology and Quality Control Laboratory of the Faculty of Food Technology and Agro-Industry, Laboratorium Livestock and Non Ruminansial Faculty of Animal Husbandry, and Labotorium Analytical Chemistry, Faculty of Mathematics and Natural Sciences, University of Mataram. The experimental design used was a randomized block design (RBD) with treatment factors, namely treatment with mung bean flour porridge kiosks (100%: 0%), (90%:10%), (80%:20%), (70%:30%) dan (60%:40%) with three replications. The parameters observed, the water content (%), protein content (%), vitamin A (g RE), organoleptic color, flavor and aroma. Data were analyzed using analysis of variance (ANOVA) at the 5% significance level, using Honestly Significant Difference test (HSD) for chemical parameters and Duncans Multiple Range Test Test (DMRT) for organoleptic parameters. The results showed that the baby porridge with mung bean flour with pureed carrots have a significant effect on all parameters. The range of water content 57.92% -68.54%, protein content sebesar10,13% -6.56%, vitamin A content of 3.32 g RE - 11.13 g RE, balanced color from brown to slightly orange and a score of taste and aroma of a rather unpopular until slightly favored. Keywords: baby forridge, carrots, and green bean flour.   ABSTRAK   Penelitian ini bertujuan untuk mengetahui rasio tepung kacang hijau dengan wortel yang dapat menghasilkan bubur bayi dengan jumlah vitamin A tertinggi. Bahan yang digunkan adalah tepung kacang hijau, wortel, gula, susu skim,air, aseton, heksana, selenium, H2SO4, aquades, indikator PP, NaOH 45, H3BO3, HCl 0,1 N, batu didih, dan kertas saring. Penelitian dilaksanakan di Laboratorium Teknologi Pengolahan Pangan dan Laboratorium Pengendalian Mutu Fakultas Teknologi Pangan dan Agroindustri, Labotarium Hewan Ternak dan Non Ruminansial Fakultas Peternakan, dan Labotorium Kimia Analitik Fakultas Matematika dan Ilmu Pengetahuan Alam Universitas Mataram. Rancangan percobaan yang digunakan yaitu Rancangan Acak Kelompok (RAK) dengan faktor perlakuan, yaitu perlakuan tepung kacang hijau dengan bubur wartel (100%: 0%), (90%:10%), (80%:20%), (70%:30%) dan (60%:40%) dengan tiga kali ulangan. Parameter yang diamati, yaitu kadar air (%), kadar protein (%), kadar vitamin A(g RE), organoleptik warna, rasa dan aroma. Data dianalisis menggunakan Analisis of Varian (ANOVA) pada Taraf Nyata 5%, adanya perbedaan yang nyata kemudian diuji lanjut menggunakan Uji Beda Nyata Jujur (BNJ) untuk parameter kimia dan Uji Duncan’s Multiple Range Test (DMRT) untuk parameter organoleptik. Hasil penelitian menunjukkan bahwa bubur bayi dengan perlakuan tepung kacang hijau dengan bubur wortel memberikan pengaruh yang signifikan terhadap semua parameter. Kisaran nilai kadar air 57,92%-68,54%, kadar protein sebesar10,13%-6,56%, kadar vitamin A sebesar 3,32 g RE-11,13 g RE, skor warna dari warna cokelat hingga agak oranye dan skor kesukaan terhadap rasa dan aroma dari agak tidak disukai hingga agak disukai.   Kata kunci: bubur bayi, wortel, dan tepung kacang hijau.