DAMPAK USULAN PERUBAHAN TARIF PAJAK PENGHASILAN ( PPh) ORANG PRIBADI DARI TAR…

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FAKTOR-FAKTOR YANG MENDASARI DILAKSANAKANNYA PEMERIKSAAN PAJAK PENGHASILAN BA…

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ANALISIS FAKTOR-FAKTOR YANG MEMPENGARUHI TINGKAT PENGHASILAN PADA USAHA PEMBU…

Perkembangan sektor informal sangat membantu sekali bagi pemerintah disebabkan sektor informal merupakan sektor alternatif bagi sektor yang tidak dapat menampung jumlah angkatan kerja di Indonesia yaitu sektor formal. Perkembangan sektor informal sangat menarik bagi penulis oleh kare.na itulah penulis mengambil judul “Analisis Faktor-faktor Yang Mempengaruhi Tingkat Penghasilan Pada Usaha Pem…

PENAMBAHAN GULA AREN DAN JAHE MERAH DALAM FORMULASI BUBUK KOPI PINANG UNTUK M…

This study aims to determine the effect of the combination of the addition of red ginger and palm sugar according to the characteristics, physical, chemical, functional, and organoleptic. This study used a Completely Randomized Design (RALF) Factorial with 3 treatment levels and repeated 3 times. Treatment factors included the addition of palm sugar and red ginger with a concentration (w/w) of …

ANALISIS KELAYAKAN FINANSIAL USAHA PETERNAKAN AYAM KAMPUNG KUB DI DESA LAWANG…

The KUB (Kampung Unggul Balitbangtan) village chicken farming business is a privately owned, self-financed enterprise located in Lawang Agung Village, Muara Rupit District, North Musi Rawas Regency. The objectives of this study are: (1) to describe the general overview of the KUB village chicken farming business conditions in Lawang Agung Village, Muara Rupit District, North Musi Rawas Regency;…

KARAKTERISTIK FISIKO-KIMIA DAN SENSORIS GARAM HITAM DARI PELEPAH NIPAH (Nypa …

The limited utilization of nipa fronds can open up opportunities for food utilization from nipa fronds, such as the production of black salt from nipa fronds. Unlike regular salt, which is white and derived from seawater evaporation, this black salt has a natural black color and comes from processed nipa palm fronds, which are burned and processed to produce salt. This study aims to determine t…

MEMPERPANJANG MASA SIMPAN SAUS TOMAT DENGAN METODE HURDLE PROSES KOMBINASI PA…

This research aimed to extend the shelf life of tomato sauce using the hurdle method, a combination of pasteurization and the addition of garlic. This research was carried out from December 2023 to May 2024 at the Chemical, Processing and Sensory Laboratory of Agricultural Products and the Laboratory of Microbiology and Biotechnology of Agricultural Products, Department of Agricultural Technolo…

PENGARUH PENAMBAHAN PEREKAT TANAH LIAT TERHADAP KUALITAS BRIKET DARI KULIT BU…

This research is an experimental study on utilizing Nipah fruit peel waste into biochar briquettes using an alternative inorganic adhesive. The study aimed to analyze the effect of adding different concentrations of clay adhesive on the briquettes' physical (density) and proximate qualities, and to determine the optimal formulation. This experimental research employed a Completely Randomized De…

PROSEDUR PERHITUNGAN DAN PELAPORAN PPh 21 ATAS PENSIUNAN PT.PUSRI YANG MENERI…

Pajak penghasilan 21 merupakan salah satu dari jenis pajak penghasilan. Pajak penghasilan 21 merupakan pajak yang mengatur tentang pembayaran pajak dalam tahun berjalan berupa gaji, upah, honor, tunjangan, dan pembayaran lainnya. Di dalam laporan ini penulis menitikberatkan pada tata cara perhitungan dan pelaporan Pajak Penghasilan 21 yang dipungut oleh bendaharawan pemerintah kepada karyawan p…

PENGARUH PENAMBAHAN LABU KUNING (CURCUBITA MOSHCATA) TERHADAP KARAKTERISTIK F…

This study aimed to determine the effect of pumpkin addition on physical, chemical and sensory characteristics fish balls. This research used a Non-Factorial Completely Randomized Design with six factors. The treatment factor was of yellow pumpkin addition. Each treatment was repeated three times. Observed parameters were physical characteristic (hardness), chemical characteristics (water conte…

IDENTIFIKASI KARAKTERISTIK PEMPEK LENJER PALEMBANG : SEM DAN FTIR

ARIYADI MZ. Identification Characteristic of Pempek Lenjer Palembang: SEM and FTIR (Supervised by AGUS SUPRIADI). Pempek is a traditional food typical of South Sumatra, which is made with many variations, one of which is pempek lenjer Palembang. This study aims to determine the microscopic characteristics (SEM) and FTIR characteristics of Palembang pempek lenjer. The research method used is lab…

PROFILING SENYAWA VOLATIL PEMPEK IKAN GABUS (Channa striata) KOMBINASI DENGAN…

This study aims to know the volatile compounds and the grouping pattern of volatile compounds of snakehead fish pempek combined with mackerel fish based on differences in concentration. This study used a quantitative method based on the average value and then analyzed with Kruskal-Wallis. The research parameters consisted of sensory analysis; hedonic test (aroma and taste), hedonic quality test…

ANALISIS PENGARUH TINGKAT ADOPSI CLIMATE-SMART AGRICULTURE TERHADAP KEBERLANJ…

This study aims to analyze the level of adoption of Climate Smart Agriculture technology and the level of farm sustainability in Sako Village, Rambutan district, Banyuasin Regency. It also examines the influence of the level of adoption of Climate Smart Agriculture on farm sustainability. A quantitative approach was used, using a survey method with farmers as the main respondents. The collected…

PENGARUH PROSES PENGERINGAN TERHADAP KARAKTERISTIK FISIK DAN KIMIA NATA DE COCO

The purpose of this this research is to determine the effect of the drying process using a spinner machine and food dryer on the physical and chemical characteristics of nata de coco. This study used a Completely Randomised Factorial Design (RALF) consisting of two treatment factors and each treatment was repeated three times. Factor A is spinner time consisting of 3 levels (7 minutes, 10 minut…

KULTUR Haematococcus pluvialis PADA MEDIA LIMBAH CAIR BUDIDAYA IKAN GABUS MEN…

Haematococcus pluvialis microalgae is a unicellular microalgae with a habitat in freshwater that is known for its benefits and high production costs. In an effort to reduce these production costs, snakehead fish farming wastewater can be utilized as a growing medium for H. pluvialis. Some research that has been done, obtained the results of H. pluvialis culture in liquid waste alone has not pro…

PEMBERIAN RECOMBINANT GROWTH HORMONE (rGH) DENGAN DOSIS BERBEDA PADA PAKAN TE…

Even though climbing perch cultivation has begun to develop, the slow growth of climbing perch is the main challenge. Same factors such as inadequate nutritional intake, environmental condition which is less than optimal, and hormonal imbalances in the fish's body can cause slow growth. One of the ways to accelerate the growth of climbing perch cultivation is to use rGH. The giving rGH through …

DIVERSITAS HASIL TANGKAPAN UTAMA (MAIN CATCH) DAN SAMPINGAN (BY CATCH) PADA O…

Lempasing Beach Fishing Port is a capture fisheries infrastructure that is the center of fishing, management, and marketing of fishery products in Bandar Lampung city. One of the common fishing gear operated by fishermen at PPP Lempasing is Mini purse seine . The type of fish caught using Mini purse seine is a type of fish that has important economic value, namely pelagic fish. This study was c…

PHYSICOCHEMICAL, VOLATILE COMPOUND, AND METAGENOMIC ANALYSIS ON THE QUALITY O…

Edition

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ISBN/ISSN

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Collation

viii, 234 hlm.; ilus.; 29 cm

Series Title

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Call Number

T1601912024

PERENDAMAN GLUKOMANAN DALAM ETANOL UNTUK MEMPERMUDAH PENGHALUSAN GLUKOMANAN P…

This study aims to determine the concentration of ethanol that can facilitate the refinement of glucomannan so that its solubility increases. This study used a non-factorial Completely Randomised Design (CRD) with 1 treatment factor, ethanol concentration consisting of 6 levels, namely native glucomannan before grinding, ground glucomannan without ethanol soaking, ground glucomannan with 2,5%, …

PENGARUH GUM ARAB TERHADAP KARAKTERISTIK FISIK DAN KIMIA SELAI PISANG AMBON (…

This study aimed to determine the effect of adding gum arabic on the physical and chemical characteristics of Ambon banana jam (Musa paradisiaca var. Sapientum). The research used a Completely Randomized Design (CRD) with a non-factorial consisting of six treatment levels and three replications. The treatment factor was the concentration of gum arabic (0%, 0.3%, 0.6%, 0.9%, 1.2%, and 1.5%). The…

PENGARUH KONSENTRASI GARAM TERHADAP KARAKTERISTIK KIMIA DAN MIKROBIOLOGI SELA…

This study aims to analyze the best salt concentration level and length of fermentation time in the catfish pede fermentation process based on chemical and microbiological characteristics. This research was carried out experimentally in a laboratory using a Randomized Block Factorial Design (RAKF) with 2 treatment factors varying the salt concentration (A) used at 20%; 30% and 40% and fermentat…

KARAKTERISTIK KUE BLUDER PALEMBANG DENGAN PERBEDAAN KONSENTRASI TEPUNG TALAS …

This study aimed to determine the physical, chemical and sensory characteristics of Palembang bluder cake with a comparison of wheat flour and beneng taro flour. This study used non-factorial Randomized Group Design. The treatment factor was the formulation of wheat flour and beneng taro flour with 6 levels, so 6 treatments were obtained. Each treatment was repeated 3 times. The parameters obse…

KARAKTERISTIK FISIK, KIMIA DAN ORGANOLEPTIK MINUMAN EKSTRAK BIJI PEPAYA DAN JAHE

The objective of this research was to determine the effect of ginger powder and papaya seeds on the physical, chemical and sensory characteristics of functional drinks. The experiment used a Non- Factorial Completely Randomized Design (CRD) with one treatment, namely the ratio of the addition of papaya seeds and ginger (A) consisting of 6 treatment levels (control 100% ginger; 80%:20%; 60%:40%;…

PENENTUAN UMUR SIMPAN SIRUP NANAS (Ananas comosus (L.) Merr) DENGAN METODE AC…

This study aims to determine the shelf life of pineapple syrup stored at different storage temperatures using the Accelerated Shelf Life Test (ASLT) method of the Arrhenius model which is carried out by accelerating the reaction process by increasing the storage temperature so as to accelerate the shelf life. Parameters observed during the storage process were viscosity, pH, total titratable ac…

DAYA TAHAN KOMPONEN BIOAKTIF EKSTRAK DAUN SIRSAK (ANNONA MURICATA LINN) DAN K…

Soursop leaves (Annona muricata Linn) are plants that contain flavonoids, tannins, phenolics, and saponins that show the ability to inhibit bacterial growth in salted fish. The purpose of this study was to determine the effectiveness of chitosan as an inhibitor of bioactive compounds from soursop leaf extract disappearing or evaporating during storage of salted fish. This study was conducted ex…

PENAMBAHAN EKSTRAK KATEKIN GAMBIR PADA KARAKTERISTIK KOPI ROBUSTA (COFFEA CAN…

This study aimed to investigate the effect of adding gambir catechin extract on the characteristics of instant honey fermented Robusta coffee (Coffea canephora). The research employed a non-factorial Completely Randomized Design (CRD) consisting of 7 treatments: F0 (100% instant coffee + 0% gambir), F1 (97.5% instant coffee + 2.5% gambir), F2 (95% instant coffee + 5% gambir), F3 (92.5% instant …

PENGARUH SUHU DAN LAMA WAKTU PENYIMPANAN TERHADAP KARAKTERISTIK SARI TEMPE

ABSTRACT This study aimed to determine the effect of temperature and storage duration on the characteristics of tempe extract. The study was conducted using a completely randomized design (CRD) factorial with two factors: temperature (room temperature 27°C, cold temperature 0°C, and frozen temperature -15°C) and storage duration (1 day, 2 days, and 3 days), with three replications, resulting…

SUBSTITUSI TAPIOKA DENGAN GLUKOMANAN DALAM PENINGKATAN SERAT PANGAN DAN MEMPE…

Penelitian ini bertujuan untuk mengetahui substitusi tapioka dengan glukomanan dalam peningkatan serat pangan dan memperbaiki tekstur pempek. Penelitian ini menggunakan metode Rancangan Acak Lengkap (RAL) Non Faktorial dengan perlakuan perbandingan tapioka dan glukomanan yang terdiri dari 6 taraf (A1 = 100%:0%, A2 = 80%:20%, A3 = 60%:40%, A4 = 40%:60%, A5 = 20%:80%, A6 = 0%:100%), dengan 3 kali…

PENGARUH PENAMBAHAN RUMPUT LAUT (Eucheumma cottonii) TERHADAP FISIKO KIMIA MI…

Penelitian ini bertujuan untuk mengetahui pengaruh penambahan tepung rumput laut (Eucheumma cottonii) terhadap sifat fisikokimia pada mie kering. Penelitian ini dilakukan secara eksperimental laboratorium dengan mengunakan metode Rancangan Acak Lengkap (RAL) dengan 4 faktor perlakuan yaitu A0 dengan komposisi 100% tepung terigu dan 0% tepung rumput laut, A1 dengan komposisi 80% tepung terigu da…

EFEKTIVITAS EKSTRAK DAUN SIRSAK (Annona muricata Linn) DENGAN PENAMBAHAN KITO…

This study aims to determine the effectiveness of soursop leaves and chitosan that can be used as anti-fly and antibacterial on salted fish. Quantitative research methods that are analyzed descriptively. The research was conducted in a laboratory experiment with 4 levels of treatment and 3 replicates. The data obtained in the color test was carried out using parametric statistics, namely analys…