Found 2 Documents

Pengembangan Model Remunerasi Berbasis Kompetensi Pada Universitas Terbuka Latif, Amril; Harahap, Zulkifli
JURNAL ILMIAH MANAJEMEN & BISNIS Vol 14, No 01 (2014): General Management

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This research aimed to develop model remuneration based competence existing by model the remuneration in line with the aspirations of employees and conditions institution. This research use type draft research descriptive quantitative by approach phenomenology. Population this research about 1001 respondents. Samples taken some 100 respondents or 10% of pupulasi with level of trust research 95% and error margin 9.3%. The results showed the components of each respondents answer to 16.65% remuneration quantities derived from the assessment of competencies, 7,11% based on seniority, 10,24% based on education, 7.5% derived from behavior, was at 6.54% originated from the initiative, 6.37% comes from creativity, 6,61% comes from discipline, 5,78 comes from cooperation, 5,74 comes from loyalty, 6,61% come from attendance, 6,68% completion work programme, 6% come from the ability of problem solving, 5.48% from services profession and 2.72% comes from other assessment.
Jurnal Matematika Sains dan Teknologi Vol 7 No 2 (2006)
Publisher : LPPM Universitas Terbuka

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The product of fat oxidation on food has a significant effect towards human’s health, especially those who often consume it. It has been known for long time that vegetables, fruits, and fish have an ability to stifle Free Radical through the activities of antioxidant belonged to them. Among some kinds of antioxidant, natural antioxidant is the one which does not have any side-effects. This research is aimed to know the ability of antioxidant consisted in kemangi leaves, kemangi, rende, poh-pohan, and lettuce to stifle Free Radical.  Based on the result of spectrophotometer test towards those dishes of raw vegetables (lalapan), kemang leaves have the most antioxidant with 0,488 absorption, followed by rende leaves with 0,394 absorption, kemangi leaves with 0,326 absorption, poh-pohan leaves with 0,176 absorption, and lettuce with 0,1635 absorption. Based on the spectrum analysis, it can be seen that lettuce leaves have more effective antioxidant to stifle Free Radical.