Article Per Year (5 Year)
p-Index From 2019 - 2024
0.23
P-Index
This Author published in this journals
All Journal Jurnal Teknik Industri Mitra Sains NUTRIRE DIAITA Record and Library Journal
Inggrid Inggrid
Faculty of Economics, Business Management Department, Petra Christian University Jl. Siwalankerto 121-131, Surabaya 60236
Agriculture, Biological Sciences & Forestry Education Health Professions Industrial & Manufacturing Engineering Library & Information Science Public Health

Published : 4 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 4 Documents
Search

 1 
Library for the Digital Natives Generation: What to do Halim, Siana; Wulandari, Dian; Kasih, Demmy; Felecia, Felecia; Inggrid, Inggrid
Record and Library Journal Vol 2, No 1 (2016)
Publisher : D3 Teknisi Perpustakaan Fakultas Vokasi Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (797.002 KB) | DOI: 10.20473/rlj.V2-I1.2016.58-63

Abstract

Nowadays, people does not need to go to the library for searching knowledge or information. World does change. We come to the new generation that so called as digital native generation. Information can be search through the gadgets on hands which connected to the internet. Then comes the question. Is the library still important? What the library should do? It is no wonder that most of the libraries have decreasing number of visitors as well as decreasing number of books that out of the shells. This paper describes the characteristics of the digital native, their habit in learning and reading books.  It also summarized some discussions among the head of the three university libraries in Surabaya, i.e, Intitut Teknologi Sepuluh (ITS) Nopember Surabaya, Petra Christian University (PCU), Surabaya Universities (Ubaya). The results of the discussion shows, that library has to be changed so that they can accommodate the needs of the digital native. It is not only the place for borrowing books, but also the place for doing discussion, watching videos and listening to audios, and of course the online materials must be provided to encounter the decreasing visitors.
THE PREPAREDNESS OF KPH DOLAGO TANGGUNUNG IN IMPLEMENTATION OF SOCIAL FORESTRY POLICY IN BAKUBAKULU VILLAGE, SIGI REGENCY Inggrid, Inggrid; Malik, Adam; Golar, Golar
Mitra Sains Vol 7, No 1 (2019)
Publisher : Tadulako University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (362.938 KB)

Abstract

This study aims to determine the preparedness of KPH Dolago Tanggunung in the implementation of social forestry policy, and to know the preparedness of the community toward forest management through social forestry scheme. This research was conducted at Kilo Village, Sigi District, Central Sulawesi Province from September up to November 2016. Data were analyzed using qualitative approach, through scaling 1-3-5 (Modified Likert Scale). The parameters which were measured were the FMU's readiness in the implementation of the boundary structure, forest inventory covering: status, use and land cover, climate, human resources and demography, species of flora distribution, population type and fauna habitat, socioeconomic conditions, block division (biophysical characteristics field, potential of natural resources, the existence of rights or business permits and utilization), the division of the block includes:productivity and potential of the area, the design of the area for utilization while from the preparedness of the community was assessed based on understanding and community involvement itself. The result of the research showed that KPH Dolago  Tanggunung was ver ready toward the implementation of Social Forestry policy that can be proved by the fulfillment of several criteria and indicators of KPH readiness. Meanwhile, the community was also well-prepared in the management of Community Forest based on the level of understanding and response to their involvement in the implementation of the program.
Does the Rabbit's Foot Actually Work? The Causal Effect of Foreign Ownership on Firm Productivity in Three ASEAN Countries Inggrid, Inggrid
Jurnal Teknik Industri Vol 17, No 1 (2015): JUNE 2015
Publisher : Institute of Research and Community Outreach - Petra Christian University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (465.543 KB) | DOI: 10.9744/jti.17.1.27-34

Abstract

Voluminous studies have examined the relationship between foreign ownership and firm productivity. Two general patterns emerge at the empirical level: they are essentially correlational and results are mixed. This paper estimates the causal effect of foreign presence on a variety of productivity measures. We rely on a selection on observables approach based on the idea that all variables that influence foreign ownership status and firm productivity are fully captured by the available control variables, eliminating the problem of selection bias. Using firm-level data from three ASEAN countries, the study finds that productivity of foreign-owned firms is consistently above that of domestically-owned firms regardless of different productivity measures and types of matching algorithms. This result suggests to a large extent the benefits of foreign participation in the economy.
Pengaruh Subtitusi Puree Labu Kuning terhadap Daya Terima, Nilai Gizi, dan Daya Simpan Donat dengan Pengolahan Metode Panggang Pratomo, Muhammad Adi; Inggrid, Inggrid; Ngadiarti, Iskari
Jurnal Nutrire Diaita (Ilmu Gizi) Vol 6, No 1 (2014): NUTRIRE DIAITA
Publisher : Lembaga Penerbitan Unversitas Esa Unggul

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47007/nut.v6i1.1264

Abstract

AbstractPumpkin (Cucurbita moschata) is a food commodity that utilize and level of consumption is still low at less than 5 kg per year. Pumpkin donuts is one alternative to increase the consumption of pumpkin. Pumpkin donuts with substitution has not been studied previously. The purpose of this study was to determine the effect of substitution of pumpkin puree to the received power, nutrition facts and shelf life of donuts mingled with grilled method. This research is purely experimental. Acceptabel test does by organoleptic using 30 semi-trained panelists. The tests of nutrition facts was conducted by the proximate analysis and testing of beta-carotene using HPLC method. Analysis of the received power of statistical tests performed by One Way Anova followed by bonferoni. The best acceptance obtained donuts with pumpkin puree substitution of 20%. Based on the results of proximate donut substitute pumpkin puree containing 20% water content of 14.9%, 0.82% ash, 9.50% protein, 15.5% fat, 59.3% carbohydrate. The content of beta-carotene was higher in donuts substituted with pumpkin puree (48.6 mg) compared to donuts that no substitution of 15 mg. The shelf life of donuts substitute pumpkin can last 6 days and a donut with no substitution can last 10 days. Baked donuts with pumpkin puree substitution with higher levels of beta-carotene can be a healthy food that is intended for a group of adults who have coronary heart disease problems and KVA. Keywords: baked donuts, pumpkin puree, betacaroten AbstrakLabu kuning (Cucurbita moscheta) merupakan komoditas pangan yang pemanfaatan dan tingkat konsumsinya masih rendah yaitu kurang dari 5 kg per tahun. Donat labu kuning merupakan salah satu alternatif makanan sehat untuk meningkatkan konsumsi labu kuning. Donat dengan substitusi labu kuning ini belum pernah diteliti sebelumnya. Tujuan dari penelitian ini adalah mengetahui pengaruh substitusi puree labu kuning terhadap daya terima, nilai gizi, dan daya simpan donat yang diolah dengan metode panggang. Penelitian ini bersifat eksperimen murni. Uji daya terima dilakukan secara organoleptik menggunakan 30 orang panelis semi terlatih. Pengujian nilai gizi dilakukan dengan analisis proksimat dan uji betakaroten menggunakan metode HPLC. Analisis daya terima dilakukan dengan uji statistik One Way Anova dan dilanjutkan dengan bonferoni.Daya terima paling baik diperoleh donat dengan substitusi puree labu kuning 20%. Berdasarkan hasil proksimat donat substitusi puree labu kuning 20% mengandung kandungan air 14,9%, abu 0,82%, protein 9,50%, lemak 15,5%, karbohidrat 59,3%. Kandungan betakaroten lebih tinggi pada donat yang disubstitusi dengan puree labu kuning (48,6 mg) dibandingkan donat yang tanpa substitusi sebesar 15 mg . Daya simpan donat substitusi labu kuning dapat bertahan 6 hari dan donat tanpa substitusi dapat bertahan 10 hari. Donat panggang dengan substitusi puree labu kuning dengan kadar betakaroten lebih tinggi dapat dijadikan makanan sehat yang ditujukan untuk kelompok dewasa  yang mengalami masalah penyakit jantung koroner dan KVA. Kata kunci: donat panggang, puree labu kuning, betakaroten
Co-Authors A.A. Ketut Agung Cahyawan W Demmy Kasih, Demmy Dian Wulandari Felecia Felecia Golar Golar Iskari Ngadiarti Pratomo, Muhammad Adi Siana Halim