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"Pada tahun 2012 perusahaan keju Maaslander mengeluarkan tiga buah iklan yang berbeda untuk menarik perhatian konsumen. Penelitian ini bertujuan untuk memaparkan unsur-unsur semantis dan pragmatis yang terkandung dalam iklan tayang keju Maaslander. Penelitian ini menggunakan metode penelitian deskriptif kualitatif untuk menganalisis unsur-unsur semantik dan pragmatik dalam iklan tayang keju Maaslander. Berdasarkan penelitian, tiga iklan tersebut menampilkan dan menonjolkan rasa keju yang enak dan kelembutan produk melalui simbol kecupan dari wanita cantik. Simbol kecupan dapat dilihat dari sudut pandang masyarakat Belanda sebagai kelembutan yang memikat. Selain itu narasi persuasif dan manipulatif yang terdapat pada iklan juga mendukung iklan tayang keju Maaslander.

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In 2012, the Maaslander cheese company released 3 different advertisements to attrack potential buyers. This paper aims to describe the semantics and pragmatics elements in the 3 advertisements of Maaslander cheese. This paper uses the descriptive qualitative research method in analyzing the semantic and pragmatic elements. Based on the research, the three advertisements shows tasty cheese and the softness of the product depicted by the kiss of a beautiful woman used as a symbol. The symbol of a kiss can be seen from the point of view of Dutch society as a symbol of tenderness or a compelling thing. In addition, the narration at the end of the three advertisements underline the quality of Maaslander cheese with it s persuasive and manipulative sentence."

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"Minat masyarakat terhadap produk makanan dan minuman berbasis keju semakin meningkat. Keju mengandung berbagai bahan tambahan pangan, seperti pengawet yang jika dikonsumsi secara berlebih dapat menyebabkan penyakit. Penelitian ini dilakukan untuk menghasilkan metode analisis nisin dan kalium sorbat secara simultan yang tervalidasi serta menetapkan kadarnya pada sampel dan batas konsumsi hariannya. Dilakukan pengembangan metode analisis menggunakan kromatografi cair kinerja tinggi (KCKT) dengan detektor UV-Vis dan didapatkan kondisi optimum analisis menggunakan kolom Waters® Spherisorb ODS2 C18 (250 × 4,6 mm, 5 μm), fase gerak dapar amonium asetat (pH 4,2):asetonitril (40:60 v/v) dengan elusi isokratik pada panjang gelombang 233 nm, laju alir 1,0 mL/menit, dan volume injeksi 10 μL. Waktu retensi kedua senyawa berada pada rentang 2,401-3,937 menit. Metode yang dikembangkan telah tervalidasi sesuai dengan pedoman Farmakope Indonesia Edisi VI dan ICH dengan rentang nilai r, LOD, LOQ, persentase perolehan kembali, dan koefisien variasi dari uji presisi secara berturut-turut 0,9997-0,9998; 0,000284-0,0368 mg/mL; 0,000863-0,112 mg/mL; 99,73-101,85%; dan 1,021-1,215%. Didapatkan rentang kadar nisin 9,703-16,128 mg/kg produk keju dan rentang kadar kalium sorbat 807,049-1371,641 mg/kg produk keju. Kemudian didapatkan batas konsumsi harian sampel pada kelompok umur 19-29 tahun, yaitu 0,979-1,663 kg produk keju.

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Public interest in cheese-based food and beverage products is increasing. Cheese contains various food additives, such as preservatives, which if consumed excessively can cause diseases. The purpose of this study was to produce a validated method for simultaneous analysis of nisin and potassium sorbate and to determine their content in samples and their daily consumption limits. The development of an analytical method using HPLC with a UV-Vis detector was carried out and the optimum analysis were obtained using a Waters® Spherisorb ODS2 C18 column (250 × 4.6 mm, 5 μm), a mobile phase of ammonium acetate buffer (pH 4.2): acetonitrile (40:60 v/v) with isocratic elution at a wavelength of 233 nm, a flow rate of 1.0 mL/min, and an injection volume of 10 μL. The retention time of both compounds was 2.401-3.937 minutes. The developed method has been validated in accordance with the guidelines of the Indonesian Pharmacopoeia Edition VI and ICH with a range of r values, LOD, LOQ, percentage recovery, and coefficient of variation from the precision test respectively 0.9997-0.9998; 0.000284-0.0368 mg/mL; 0.000863-0.112 mg/mL; 99.73-101.85%; and 1.021-1.215%. The range of nisin levels was 9.703-16.128 mg/kg of cheese products and the range of potassium sorbate levels was 807.049-1371.641 mg/kg of cheese products. Then the daily consumption limit of samples in the 19-29 year age group was 0.979-1.663 kg of cheese products."

"Rhizopus oryzae is known to produce lactic acid, protease and lipase, make it potential as a starter in cheese production. However, R oryzae aplication in the unripened cheese production has not been elucidated. In this research, microbiology and nutritional status of unripened cheese fermented by R. oryzae was analysed and compared to that of the cheese made by rennet as a control. Total Plate Count of bacteria in unripened cheese fermented by R. Oryzae was 8.1 x 10 cfuml in PCA medium and 3.7 x 10 cfu/ml in MRSA. Total Count of fungi group was conducted using PDA, resulting in 1.2 x 10 cfu/ml. Dominant microflora were identified as Eterococcus faecalis and Bacillus subtilis in MRSA and Aspergillus sp. in PDA. HPLC analysis of the unripened cheese fermented by R. oryzae showed that it had higher essential amino acid content than the control. The essential amino acid found were Threonine (1,15 ppm), L-Methionine (0,47 ppm), L-Valine + L-Tryptophan (0,70 ppm), L-Phenylalanine (0,66 ppm), L-Isoleucine (0,48 ppm), L-Leucine (1,28 ppm), and L-Lycine (1,64 ppm)."

"Dalam setiap aktivitas pertambangan, terdapat potensi bahaya yang menimbulkan risiko terjadinya kecelakaan. Jenis kecelakaan menabrak merupakan kecelakaan yang banyak terjadi pada operasi lalu lintas tambang jobsite PT SS (41%) dan kejadiannya cenderung berulang. Maka dari itu, penelitian ini bertujuan untuk mendapatkan gambaran tentang sistem pertahanan dalam mencegah kecelakaan sesuai dengan kerangka pikir Swiss Cheese Model. Penelitian ini dilakukan dengan pendekatan kualitatif melalui analisis data kecelakan lalu lintas tambang di salah satu jobsite di PT SS, suatu perusahaan kontraktor pertambangan batubara terbuka, dengan menggunakan Human Factors Analysis and Classification System in Mining Industry (HFACS-MI). Berdasarkan analisis yang dilakukan terhadap 53 kasus kecelakaan lalu lintas tambang, permasalahan yang banyak ditemukan di antaranya adalah skill-based error, adverse mental states, coordination and communication, inadequate leadership, dan organization process. Dapat disimpulkan bahwa sistem pertahanan yang ada untuk mencegah kecelakaan lalu lintas tambang masih belum optimal. Oleh karena itu, perlu dilakukan perbaikan sistem pertahanan, baik yang ditargetkan kepada individu ataupun organisasi, agar risiko kecelakaan dapat dikendalikan.

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In mining process activities, there are potential hazards that poses a risk to be an accident. Collision is one of accident types that frequently happen on mining traffic operations jobsite PT SS (41%) and it has tendency to occur repeatedly. This study aimed to gain an overview of defences system in preventing accidents according to Swiss Cheese Model framework. The research was conducted with a qualitative approach through mining traffic accident data analysis in one of jobsite in PT SS, an open coal mining contractor company, using the Human Factors Analysis and Classification System in Mining Industry (HFACS-MI).

Based on the analysis of 53 cases of mining traffic accidents, revealed that the most common problems were skill-based errors, adverse mental states, coordination and communication, inadequate leadership, and organization process. It can be concluded that the existing defences system to prevent mining traffic accidents has not been optimal yet. Therefore, defences system improvement, either targeted to the individual or organizational, is needed to control accident risk."

"Rhizopus oryzae is known to produce lactic acid, protease and lipase, make it potential as a starter in cheese production. However, R. oryzae application in the unripened cheese production has not been elucidated. In this research, microbiology and nutritional status of unripened cheese fermented by R. oryzae was analyzed and compared to that of the cheese made by rennet as a control. total plate count of bacteria in unripened cheese fermented by R. oryzae was 8.1 X 10 cfu/ml in PCA medium and 3.7 X 10 cfu/ml in MRSA. Total count of funig group was conducted using PDA, resulting 1.2 X 10 cfu/ml. Dominant microflora were identified as enterococcus faecalis and bacillus subtilis in MRSA and Aspergillus sp. in PDA. HPLC analysis of the unripened cheese fermented by R. oryzae showed that in had higher essential amino acid content than the control. The essential amino acid found were Threonine (1,15 ppm), L-Methionine (0,47 ppm), L-Valine + L-Tryptophan (0,70 ppm), L-Phenylalanine (0,66 ppm), L-Isoleucine (0,48 ppm), L-Leucine (1,28 ppm), and L-Lycine (1,64 ppm)."

"Penelitian ini membahas tentang keselamatan pasien pada pasien yang direstrain di HCU Rawat Inap Teratai RSUP Fatmawati Tahun 2016. Tujuan dari penelitian ini adalah mendapatkan hasil analisis mengenai Implementasi Patien Safety pada Pasien Restrain di HCU Rawat Inap Teratai RSUP Fatmawati. Penelitian ini merupakan penelitian Operational Research yang bersifat kuantitatif dan kualitatif. Metode yang digunakan adalah wawancara, observasi dan telaah dokumen. Hasil penelitian menunjukkan bahwa RSUP Fatmawati telah memiliki prosedur mengenai restrain dan keselamatan pasien. Hasil penelitian juga menunjukkan terdapat lubang pada lapisan kedua akibat tidak dilakukannya supervisi, lapisan ketiga akibat belum semua perawat mengikuti pelatihan, lapisan keempat akibat belum dipatuhinya prosedur restrain dan keselamatan pasien. Pada teori Swiss Cheese disebutkan bahwa lubang yang terletak pada satu garis lurus dapat mengakibatkan kejadian tidak diinginkan yang membahayakan patient safety pada pasien yang direstrain di HCU Rawat Inap Teratai 2016.

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This study discusses about Patient Safety in restraint patients at Teratai?s Inpatient Care of RSUP Fatmawati in 2016. The aim of this study is to get the results of implementation analysis of Patient Safety in restraint patients. This research is an Operational Research, which use quantitative and qualitative approach. The method are observation, interviews, and documents review.

The results showed that the RSUP Fatmawati has procedures regarding restrain and patient safety. The results also show there is a hole in the second layer of not doing supervision, the third layer as a result, not all nurse training, a fourth layer due to non-compliance with procedures restrain and patient safety. Swiss Cheese theory mentioned that the holes are located on one straight line. It can lead to adverse events that endanger patient safety in the restraint patients at the Teratai?s Inpatient Care of RSUP Fatmawati 2016."

"ABSTRAKIndustri penerbangan sipil di Indonesia telah dinominasikan oleh beberapa lembaga survei sebagai industri dengan tingkat keselamatan terendah di dunia. Banyaknya kecelakaan penerbangan sipil di Indonesia disebabkan oleh sistem manajemen keselamatan yang buruk. Menurut Maintenance Error Decision Aid (MEDA), saat ini, 80% kecelakaan penerbangan disebabkan oleh kesalahan manusia (pilot, pengontrol lalu lintas udara, mekanik, dll). Hasil ini berbeda dibandingkan dengan tahun-tahun awal industri penerbangan yang 80% kecelakaan disebabkan oleh kegagalan mesin. Oleh karena itu, kita harus menemukan metode yang paling tepat untuk menganalisis kecelakaan penerbangan untuk mencegah terulangnya hal itu. Penerbangan sipil berjadwal di Indonesia hampir mewakili semua penerbangan sipil karena masih belum umumnya industri general aviation di Indonesia. Oleh karena itu, penelitian ini mengusulkan model analisis dan investigasi kecelakaan yang dimodifikasi berdasarkan swiss cheese model untuk mengidentifikasi faktor manusia dan organisasi yang terkait dalam kecelakaan penerbangan sipil berjadwal. Model ini akan terdiri dari kategori dan subkategori yang dikembangkan oleh model sebab-akibat yang dikombinasikan dengan hukum dan peraturan yang berlaku serta praktik sistem manajemen keselamatan di industri penerbangan sipil berjadwal di Indonesia. Model yang diusulkan diharapkan dapat menganalisis kecelakaan penerbangan sipil terjadwal dengan lebih baik dan jelas serta membantu manajemen untuk mengambil tindakan keselamatan yang diperlukan untuk mencegah terulangnya kecelakaan.

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ABSTRACTCivil aviation industry in Indonesia has been nominated by some survey institutes to be the lowest in safety rating in the world. This is caused by poor safety management system which lead to many civil aviation accidents in Indonesia. According to Maintenance Error Decision Aid (MEDA), nowadays, 80% of aviation accident are due to human error (pilots, air traffic controllers, mechanics, etc). This result differ compared to the early years of the aviation industry which is 80% of accident are caused by machine failure. Therefore, we have to find the most appropriate method to analyze an aviation accident in order to prevent its reccurence. In Indonesia, scheduled civil aviation almost represent all civil aviation in the country. Therefore, This research proposed a modified accident analysis and investigation model based on swiss cheese model to identify the human and organizational factors involved in scheduled civil aviation accidents. The model will be consist of categories and subcategories which is developed by classic ancient causation models combined with the laws and regulation in Indonesia and a safety management system practices in the scheduled civil aviation industry. The proposed model is expected to be able to analyze scheduled civil aviation accident better and clearer and help the management to take a safety action needed to prevent the recurence of accidents."

"Keju mozzarella substitute merupakan salah satu alternatif pilihan pengganti keju mozzarella komersiil yang harganya cukup mahal di pasaran. Pembuatan keju mozzarella substitute dilakukan dengan variasi bahan baku, yaitu dengan atau tanpa penambahan bee bread, serta variasi jenis bee bread yang digunakan Penentuan jenis keju mozzarella substitute terbaik dilakukan dengan analisis proksimat, uji organoleptik oleh ahli perkejuan, dan uji hedonic dari masyarakat sekitar. Keju mozzarella substitute terbaik adalah tipe A (tanpa penambahan bee bread), dengan kadar protein sebesar 7%; kadar air 52,92%; kadar abu 1,62%; kadar lemak 14,5%; dan kadar karbohidrat 23,96%. Dari hasil uji organoleptik yang dilakukan oleh ahli keju, dari ketiga jenis sampel tersebut disimpulkan sampel A (keju mozzarella substitute tanpa penambahan bee bread) lebih acceptable dari segi rasa, aroma, tekstur dan warna dibandingkan kedua jenis sampel lainnya. Di samping itu, hasil uji hedonik juga menunjukkan bahwa responden lebih menyukai keju mozzarella substitute tipe A dengan persentase kesukaan terhadap rasa sebesar 90%; aroma 80%; tekstur 74%; dan warna 80%.

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Mozzarella cheese substitute is one of the alternative food choices that can replace the commercial mozzarella cheese which is quite expensive in the market. In this research, manufacturing process of mozzarella cheese substitute is divided into three types, the first type doesn’t use bee bread, the second type use2% of bee bread Trigona, and the third type use2% of bee bread A.dorsata as its raw material. The best mozzarella cheese substitute is determined by using proximate analysis, organoleptic analysis, and hedonic test. The best mozzarella cheese substituteis the first type (without an addition of bee bread) with a protein content of 7%; moisture content of 52,92%; ash content of 162%; fat content of 14,5%; and carbohydrate content of 23,96%.

From the results of organoleptic test conducted by its experts, from three types of the samples are summed sample A (substitute mozzarella cheese without the addition of bee bread) is more acceptable in terms of flavor, aroma, texture and color than the other two types of samples. In addition, hedonic test results also showed that the respondents preferred the substitute mozzarella cheese type A with a preference for flavors percentage of 90%; aroma 80%; texture of 74%; and color of 80%."