WORLD- MINDEDNESS IN IDA AHDIAH’S TEMAN EMPAT MUSIM

Tri Pramesti,Adeline Grace Mariane Litaay 건국대학교 아시아·디아스포라 연구소 2018 International Journal of Diaspora&Cultural Critici Vol.8 No.1

The development of Indonesian literature in the 21st century is marked by the boom of popular fiction. One of the characteristics of this fiction is the main character living in a foreign country. By living abroad, the author of this genre of fiction wants to show to the readers that the main character is world-minded. World-mindedness is suggestive of having values that rely on humanity rather than one’s nationality being the principal frame of reference. By using a foreign country as the setting, the author wants to show to the readers that the main character is world-minded. By applying the theory of world-mindedness, this study tries to see how Indonesian popular fiction shows that the Indonesian within fiction is now able to be global and local at the same time. By focusing on a novel written by an unknown writer, this study tries to see how Indonesian popular fiction embraces global connectedness.

Corporate Social Responsibility Regulation in the Indonesian Mining Companies

NUSWANTARA, Dian Anita,PRAMESTI, Dhea Ayu Korea Distribution Science Association 2020 The Journal of Asian Finance, Economics and Busine Vol.7 No.10

The condition of mining companies that exploit natural resources in their business processes underline this research to emphasize on social and environmental issues. After twelve years of government regulation on CSR practices, this study investigates the factors that influence mining companies in disclosing information about corporate social responsibility based on legitimacy, stakeholders, and agency theory. Thus, independent variables are foreign ownership, company size, leverage, and the board of commissioners. The dependent variable is the corporate social reporting disclosure that is measured using GRI indexing. For sampling, we have used thirty-four Indonesian mining companies listed in IDX during the 2014-2018. out of which only fifty-two companies meet the sample criteria. All data should pass the classical assumption test to get the best estimator. Multiple linear regression is used to test the hypothesis, and the results show that the model is good, and can explain 60% of the dependent variable. Based on F-test, all four variables affect CSR practices simultaneously. The findings of this study suggest that foreign ownership and firm size influences CSR disclosure in a positive direction. However, this study did not support the hypothesis that leverage negatively affects CSR disclosure and board size measures positively affect CSR disclosure.

Postharvest chitosan application maintains the quality of spinach through suppression of bacterial growth and elicitation

Karlia Meitha,Yonadita Pramesti,Santiago Signorelli,Jayen Aris Kriswantoro 한국원예학회 2022 Horticulture, Environment, and Biotechnology Vol.63 No.2

Consumption of leafy vegetables is highly recommended for meeting dietary requirements for antioxidants, vitamins, and minerals. However, the short shelf life of leaves often compromises the nutritional contents and causes economic loss for farmers and sellers. Chitosan, a natural polymer obtained from seafood waste, has been proposed to improve plant qualities in the postharvest condition. In this study, the quality of spinach leaves following chitosan treatments was analyzed to test the capacity of chitosan to improve postharvest management of spinach. Specifically, harvested spinach leaves were dipped in distilled water, 1% (v/v) acetic acid, and 0.1 and 0.5% (w/v) chitosan. The leaves were then examined for morphological, physiological, and molecular parameters following each treatment on days 0 and 3 after incubation at room temperature with a 12/12-h photoperiod. Our results suggested that the application of 0.1% (w/v) chitosan solution to postharvest spinach delayed the decaying process, possibly due to the suppression of bacterial growth. The elicitation mechanism by chitosan involved proline accumulation, retaining chlorophyll, increasing expression of antioxidant genes ( Cu /Zn -SOD and CAT ), and decreasing ROS (O 2 − and H 2 O 2 ) content. In conclusion, our results support the suggested role of chitosan treatment in maintaining quality of postharvest spinach by regulating the elicitation processes and limiting bacterial growth.

Development of Bamboo Zephyr Composite and the Physical and Mechanical Properties

Ihak Sumardi,Eka Mulya ALAMSYAH,Yoyo SUHAYA,Rudi Dungani,Ignasia Maria SULASTININGSIH,Syahdilla Risandra PRAMESTIE 한국목재공학회 2022 목재공학 Vol.50 No.2

The objective of this study is to determine the effect of fiber direction arrangement and layer composition of hybrid bamboo laminate boards on the physical and mechanical properties. The raw material used was tali bamboo (Gigantochloa apus (J.A. & J.H. Schultes) Kurs) rope in the form of flat sheets (zephyr) and falcata veneer (Paraserianthes falcataria (L) Nielsen). Zephyr bamboo was arranged in three layers using water-based isocyanate polymer (WBPI) with a glue spread rate of 300 g/m2. There were variations in the substitution of the core layer with falcata veneers (hybrid) as much as two layers and using a glue spread rate of 170 g/m2. The laminated bamboo board was cold-pressed at a pressure of 22.2 kgf/cm2 for 1 h, and the physical and mechanical properties were evaluated. The results showed that the arrangement of the fiber direction significantly affected the dimensional stability, modulus of rupture, modulus of elasticity, shear strength, and screw withdrawal strength. However, the composition of the layers had no significant effect on the physical and mechanical properties. The bonding quality of bamboo laminate boards with WBPI was considered to be quite good, as shown by the absence of delamination in all test samples. The bamboo hybrid laminate board can be an alternative based on the physical and mechanical properties that can meet laminated board standards.

Application of Ohmic Heating for Green Coffee Bean Fermentation: Effect of Voltage Gradient on the Heating Performance, Energy, EC, pH, and Fermentation Index

Sagita Diang,Kristanti Dita,Setiaboma Woro,Kumalasari Rima,Ekafitri Riyanti,Yulianti Lista Eka,Putri Devry Pramesti,Ardiansyah Raden Cecep Erwan,Desnilasari Dewi,Hariadi Hari 한국농업기계학회 2023 바이오시스템공학 Vol.48 No.3

Purpose Fermentation in the form of green coffee beans has the potential to alter the flavor and even produce new flavor profiles. However, existing coffee fermentations were still performed traditionally and used ineffective fermenter equipment. In this study, ohmic heating (OH) was first applied to the green coffee bean fermentation. The impact of ohmic heating on the fermentation of green coffee beans was examined. Methods The experiments were performed using green coffee beans, water, and a 1% of instant dry yeast (S. cerevisiae). Three voltage gradient (VG) levels were used as follows: 4, 8, and 12 V/cm. Non-OH fermentation (0 V/cm) and coffee beans without fermentation were also evaluated as controls. The observed parameters included voltage, electrical current, electrical conductivity (EC), power, total energy consumption, coffee bean temperature, environmental temperature, pH of the fermentation medium, and the fermentation index of coffee beans. Results The results showed that OH was effective in generating heat for the green coffee bean fermentation process. The set point temperature was reached faster with increasing VG. The coffee bean temperature was successfully maintained throughout the fermentation process for all VG variations. The variation in VG significantly impacted the electrical current, power, and time needed to reach the set point temperature but did not have a significant effect on total energy consumption and EC. During fermentation, the EC of the green coffee beans with instant yeast solution increased due to an increase in electrical current. The final pH value was significantly different between OH and non-OH fermentation, with OH fermentation resulting in the highest fermentation index. Conclusions The findings of this study indicate that OH treatment can significantly improve the fermentation process of green coffee beans indicated with lower pH and higher fermentation index.