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UJI INTEGRASI PASAR MODAL DAN CONTAGION EFFECT SEBELUM DAN SESUDAH BREXIT PADA PASAR MODAL ASEAN Prayogo, Prayogo; Harijono, Harijono; Robiyanto, Robiyanto
Matrik : Jurnal Manajemen, Strategi Bisnis dan Kewirausahaan Volume 13 Nomor 1 Tahun 2019
Publisher : Universitas Udayana

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (187.347 KB) | DOI: 10.24843/MATRIK:JMBK.2019.v13.i01.p08

Abstract

This study examined capital market integration and contagion effect among ASEAN and UK capital markets. Data analysis will be divided to before the Brexit (January 2012 – 22 June 2016) and after the Brexit (24 June 2016 – December 2016). The analytical tool used is Vector Autoregressive (VAR) to analyze the integration between capital markets and Granger Causality to detect any contagion effect between capital markets. The conclusion of this research is existance of Brexit event can change the segmented ASEAN-5 region become more integrated. It’s found that the Singapore capital market is a capital market that recieves a contagion effect from the UK capital market before and after Brexit. As for the Indonesia, Malaysia, Philippines and Thailand’s capital markets only received contagion effects between regions, except Philippines capital market after Brexit does’t accept contagion effect from all countries.
Cerebral Palsy in Y .P .A. C. (Institution for Crippled Children) Semarang Winarno, Soelatin; Wirjohatmodjo, Oemar; Harijono, Harijono; Alfinah, Siti; Wirawan, Wirawan
Paediatrica Indonesiana Vol 16 No 9-10 (1976): September 1976
Publisher : Indonesian Pediatric Society

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (487.998 KB) | DOI: 10.14238/pi16.9-10.1976.330-6

Abstract

Thirty-five cases of cerebral palsy patients admitted to the Institution for Crippled Children, Semarang, have been discussed. Diagnosis was made by a team comprising an orthopedic surgeon, a neurologist, a paediatrician, and a psychologist. Treatment performed consisted of muscle relaxant, physiotherapy, and also surgery. Introduction, material arid method of observation, treatment, sex distribution; classification, speech disturbance, mental status, results of treatment, and comparison with the cases in Bombay, form the sequence of this report.
PENGARUH PROFITABILITAS TERHADAP NILAI PERUSAHAAN PERHOTELAN DAN PARIWISATA DENGAN STRUKTUR MODAL SEBAGAI VARIABEL INTERVENING Robiyanto, Robiyanto; Nafiah, Ilma; Harijono, Harijono; Inggarwati, Komala
Jurnal Ilmiah Bisnis dan Ekonomi Asia Vol 14 No 1 (2020): Jurnal Ilmiah Bisnis dan Ekonomi Asia
Publisher : LPPM STIE ASIA

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (328.027 KB) | DOI: 10.32812/jibeka.v14i1.153

Abstract

This study aims to examine the effect of profitability on firm value with capital structure as an intervening variable. The population of this study is hotel, restaurant and tourism firms listed on the Indonesia Stock Exchange (IDX), during 2012-2016, with 75 samples selected by using purposive sampling. Analysis of this study using panel regression analysis. This study of the research show that (1) profitability as measured by ROA and ROE has a negative and significant effect on firm value as measured by PBV and profitability as measured by ROA and ROE has a negative and insignificant effect on firm value as measured by Tobin's Q, (2) profitability has a negative and significant effect on the capital structure, (3) the capital structure as measured by DER has a positive and significant effect on firm value as measured by PVB and the capital structure as measured by DER has a positive and insignificant effect on company value as measured by Tobin's Q and (4) capital structure as an intervening variable negatively influences the effect of profitability on firm value.
PENGARUH PENAMBAHAN KARAGINAN TERHADAP KARAKTERISTIK PASTA TEPUNG UWI DAN SAGU SEBAGAI BAHAN BAKU PEMBUATAN BIHUN [IN PRESS JANUARI 2014] Budi, Yonatan Prasetyo; Harijono, Harijono
Jurnal Pangan dan Agroindustri Vol 2, No 1 (2014)
Publisher : Jurusan Teknologi Hasil Pertanian, Fakultas Teknologi Pertanian, Universitas Brawijaya

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Abstract

Umbi uwi dan tanaman sagu merupakan salah satu potensi besar pangan lokal di Indonesia. Berdasarkan penelitian, umbi uwi dan sagu memiliki kandungan amilosa yang cukup tinggi. Bihun merupakan bentuk divesifikasi pangan dari beras. Umbi uwi dan sagu mengandung kadar amilosa yang tinggi, berpotensi untuk menggantikan beras sebagi bahan baku pembuatan bihun. Karaginan banyak digunakan dalam bidang pangan sebagai penstabil, pengental, pembentuk tekstur dan gel. Kombinasi pati-hidrokoloid dapat memperbaiki sifat fungsional dan reologikal dari pasta pati, serta meningkatkan kualitas dan stabilitas dari produk pangan. Penelitian ini disusun menggunakan Rancangan Acak Lengkap (RAL) satu faktor yaitu, penambahan konsentrasi karaginan pada campuran tepung uwi : pati sagu (80:20) dan STPP 0.3 % (b/b). Karaginan yang ditambahakan terdapat 7 level (0 ; 0.5 ; 0.6 ; 0.7 ; 0.8 ; 0.9 ; 1) % (b/b). Campuran tepung uwi : pati sagu (80:20) dan STPP 0.3 % (b/b) dengan penambahan karaginan 1 % (b/b) menyerupai karakteristik pasta pada tepung beras.   Kata kunci: Uwi, Sagu, Karaginan, Karakteristik Pasta, Bihun
Some Changes on Enzymic Activities, Compositional and Antinutritional Factors of an Indonesian Cowpea (Vigna Unguiculata (L) Walo) Cultivar undergoes Germination and A Mild Heating Process harijono, Harijono; Mutiara, T.; Rakhmadiono, S.
Jurnal Teknologi Pertanian Vol 2, No 3 (2001)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

Changes during 48 hours germination at room temperature followed by a mild heating process on the seeds of an Indonesian cowpea cultivar  were evaluated. The results indicated that the activity of amylases and proteases increases until 36 hours of germination and then decreases.  The levels antinutritional factors, namely trypsin inhibitor, phytic acid, haemagglutinins were reduced somewhat, while the protein content and the digestibility value increase.  Germination for 36 hours followed by mild heating produces germinated seeds (10% moisture) with 26.27% protein, 9.63% reducing sugars, and relative enzymic activity levels of 37.63 (unit/mL) for amylase, and 78.81 (mmole tyrosine/minute/mg) for proteases.  The levels of phytic acid, haemagglutinins and trypsin inhibitors were reduced to about 50%, 40 % and 70% of their original levels respectively. The in vitro protein digestibility value is 74.79%.   Key words : cowpea, germination, changes, anti nutritional factors
Tepung Bubur Sereal Instan Metode Ekstruksi dari Sorgum dan Kecambah Kacang Tunggak (Kajian Proporsi Bahan dan Penambahan Maltodekstrin) W., Tri Dewanti; Harijono, Harijono; S., Nurma
Jurnal Teknologi Pertanian Vol 3, No 1 (2002)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

Breakfast cereal instan merupakan alternatif sarapan yang sudah mulai banyak penggemarnya. Sorgum dan kacang tunggak merupakan bahan pangan yang  sangat potensial untuk dikembangkan di masa mendatang. Pencampuran Sorgum dan kacang tunggak adalah untuk diversifikasi pangan sumber karbohidrat dan protein sehingga mendapatkan produk dengan komposisi gizi yang lebih baik. Permasalahannya tepung bubur sereal instan nampak kurang kental setelah ditambah air panas sehingga mengurangi sifat sensorisnya. Oleh karena itu diperlukan bahan tambahan yang dapat membantu memperbaiki tekstur bubur saat disajikan. Penelitian ini menggunakan metode Rancangan Acak Kelompok (RAK) dengan 2 faktor. Faktor I yaitu proporsi sorgum dengan kacang tunggak terdiri atas 3 level (85:15; 80:20; 75:25). Faktor II adalah penambahan maltodekstrin terdiri atas 3 level (0%; 2% san 4%). Hasil penelitian menunjukan perlakuan proporsi sorgum : kacang tunggak 75 : 25% dan penambahan maltosekstrin 4% paling disukai dengan sifat sebagai berikut :  kadar air 3.26%, kadar protein 15.01%, kadar lemak 0.55%, serat kasar 4.25%, , total karbohidrat 75.74%, total energi 3764.19 kal, Indeks Absorbsi Air 17.06% dan daya serap uap air sebesar 6.63% serta memiliki nilai total rangking kesukaan rasa 144.5, kesukaan aroma 91.5 dan kesukaan kenampakan 123.   Kata kunci: bubur cereal instan, ekstruksi, sorgum dan kacang tunggak
Pencegahan Pencoklatan Umbi Ubi jalar Untuk Pembuatan Tepung: Pengaruh Kombinasi Konsentrasi Asam Askrobat dan Sodium Acid Pyrophosphate Kumalaningsih, Sri; Harijono, Harijono; Amir, Y. F.
Jurnal Teknologi Pertanian Vol 5, No 1 (2004)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

The research was conducted to find out the best combination of  ascorbic acid and SAPP concentration to prevent browning reaction to improve the appearance of sweet potato flour. A Completely Randomized Block Design with two factors was carried out. Ascorbic acid concentration of 1.00;2.00; and 3.00% as the first factor and SAPP (sodium acid poly phosphate) concentration ( 0.001; 0.01; and 0.1%) as the second factor. Both were dissolved in boiling water containing 0.6g/L citric acid. The best result of the combination was used for making sweet potato flour. The results showed that increased concentration of either ascorbic acid or SAPP reduced the browning reaction. But there was no interaction between treatment. The highest effectivity index (5.39) was showed by the addition of 2.00% ascorbic acid and 0.1% SAPP which reduced the rate of browning reaction with an R2 = 0.7997. Conversely, untreated sliced root showed a faster browning reaction with the R2 = 0.8621 after delaying the sliced tuber for 12 hours. There was a significant difference in flour lightness. The treated   root   has    L =   79,67     and untreated root has L = 77,46.   Keyword: sweet potato flour, browning reaction, ascorbic acid
Detoxification of Yam Tuber (Dioscorea hispida Dennst.) by Limited Heating in Yam Flour Processing Harijono, Harijono; Sari, Tassa Agustriana; Martati, Erryana
Jurnal Teknologi Pertanian Vol 9, No 2 (2008)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

Yams is one of the tuber crops in Indonesia. Meanwhile, people still unaware to consumed it and its derivative product because of the toxic compound such as alkaloid (dioscorin) and also cyanide. For that, it is necessary to have a detoxification process so we can have any alternative products from yams which is safe to consumed, for example in the production of yams flour. Detoxification in this research using limited heating method. The limited heating in this research adopted curing method which is commonly used in several food commodity, therefore it could give optimized condition for several endogenous enzymes which contain in yams, one of the function of the enzymes is for decomposing cyanide precursor in yams. Result showed that curing time in 50ºC had significant difference on moisture content, free cyanide content in flour, free cyanide content in yams tuber after curing, starch content, total sugar, crude fiber, and color. But for pH parameter of yams tuber after curing, the result did not show any significant difference.  The best treatment based on physicochemical parameters was the yams flour using curing time of 12 hours in 50ºC.  The characteristics of that yams flour are: moisture content 6,30%, free cyanide contents 13,67 ppm, starch contents 56,42%, crude fiber 3,03%, total sugar 4,91%, rendement yield 26,74%, L* colour 72,20, a* 9,90, b* 21,07, hygroscopicity 2,57%, and gelatinization temperature of 81ºCKeyword: detoxification, yams flour, curing, endogenous enzyme
The Study on Sorghum (Sorghum bicolor. L Moench) Soaking and Germination Time to Produce Low Tannin and Phytic Acid Flour Narsih, Narsih; Yunianta, Yunianta; Harijono, Harijono
Jurnal Teknologi Pertanian Vol 9, No 3 (2008)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

Flour sorghum has not been exploited widely for food product such as other cereal flour because of the content of phytic acid and tannin in the seed. The modification of flour processing could reduce tannin and phytic content which could increase the flour quality. Time of soaking and seed germination have an important role for the production of high quality flour. The  purpose of this research was to study the appropriate treatments of soaking time and  seed germination to reduce tannin and phytic acid content.This study was carried out using factorial randomized block design with two factors, which were soaking time (24, 48 and 72 hours) and germination time (12, 24 and 36 hours).  Data was analyzed by Anova and continued by Least Significant Difference  or Duncan Multiple Range Test.The result showed that the soaking time of 72 hours and the germination time of 36 hours had the lowest tannin and phytic acid content which were 0.75% and 3.10 mg/g respectively. The low tannin and phyitic acid flour was applied on muffin bread.The sensory test of muffin hedonic scale score showed that the panelist stated like for color and slihtly like for texture.Keywords: sorghum, soaking, germination, tannin, phytic acid
Detoxification of Gadung Tuber (Dioscorea Hispida denst) by Heating and Acidification in Flour Processing Harijono, Harijono; Martati, Erryana
Jurnal Teknologi Pertanian Vol 10, No 1 (2009)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

Gadung (Dioscorea hispida dennst) is a starchy tuber that contains poisoneous compounds, which is cyanide compound.  Therefore its diversification products are limited.  Only crispy fried chip of gadung product is found in the market.  Proper processing should be developed to eliminate the poisoneous compounds and to produce gadung flour which has many applications.  The aim of this research was to find out an optimum pH and duration of heating to eliminate poisoneous compounds in fresh gadung in flour making process.  It was suggested that heating and ph adjustment could activate endogenous enzymes that responsible for hydrolysis of cyanide compounds into free cyanide.  This research used Randomized Block Design with 2 factors.  The first factor was pH (4; 4.5; and 5), and the second factors was incubation time at 450C for 1, 3, and 5 hours.The result showed that incubation time and pH gave significant effect (α = 0.05) on gadung flour.  Incubation time gave significant effect on moisture content, cyanide content, flour yield, sugar total content, hygroscopicity, and ash content.  Meanwhile, pH value gave significant effect on cyanide and fiber content.  Interaction of the two treatments gave significant differences effect on cyanide content.  The best treatment based on physico-chemical parameter of gadung flour was 5 hours of incubation and pH 5.  It had flour characteristics as follows: 11.26% of moisture content; 19.95 ppm of  cyanide content; 67.2% of starch content; 5.35% of sugar total content; 1.85% of fiber content; 3.66% of ash content; 2.59% of hygroscopicity; 9.9% of yield, and 74.91% of brightness valueKeywords: yams flour, cyanide acid, endogenous enzyme