This paper aims to investigate the effect of psychological capital (PsyCap) as an intrinsic factor and perceived organizational support (POS) as an extrinsic factor on OCB and to verify the mediating role of work engagement (WE) in the relationship of PsyCap, POS and OCB. The population in this study are state university lecturers especially at Universitas Negeri Semarang. Using proportionate random sampling technique, the data was collected from 145 lecturers. The structural equation model-partial least square (SEM-PLS) was used to test the hypotheses with analysis tools in the form of SmartPLS 3.0. The result showed that PsyCap had a positive and significant effect on work engagement and OCB, then POS had an insignificant effect on OCB and work engagement. The result found that work engagement has a mediation effect in the relationship between PsyCap and OCB. This study also showed that PsyCap as an intrinsic factor is considered more capable than POS as an extrinsic factor to improve lecturer’s OCB. It is highly recommended for the organization to focus on lecturer’s psychological capital investment, because lecturer’s PsyCap will be directly affect to lecturer’s positive behaviour such as work engagement and OCB.

This study will be discussed related to the professionalism of teachers after certification, the efforts made to develop the professionalism of teachers, and the impact of certification policy on the quality of education. This research subject is accounting certified teacher with a population of 7 informants, and informants are the principal supporter and 3 learners. This research method is a descriptive qualitative approach, with this type of case studies. Collecting data using the model interviews, observation, and documentation. Data analysis techniques to 1) Data collection 2) reduction of data 3) data presentation 4) conclusion / verification. The results showed that 1) accounting certified teachers have a good level of professionalism. The teacher can understand the characteristics of students, mastering both subject areas of a scientific or educational field, is able to organize teaching well, mastering the material in depth, mastering the technology and professionalism are able to develop in a sustainable manner. 2) the efforts of teachers to develop professionalism is with workshops, seminars, training, training, writing books, looking for a new regulation, to follow the teacher association continues studies to improve the qualifications and buy gadgets as supporting tools in learning. 3) certification of a positive impact on the quality of education. It is suggested that could be given to teachers, namely that the purpose of the certification is not to get professional allowance alone, but that teachers can master the competence of teachers well and make teachers more professional in carrying out his profession. Professional allowances simply as a consequence of this capability.

Shrimp shells consisting of head and skin can be extracted to get a filtrate that is rich in protein and delicious taste. The shrimp shell powder is refluxed in 2 stages, the first without enzymes and followed by the reflux stage with enzymatic bromelain. The function of enzymatic extraction is to get a protein that has more shrimp flavor. The filtrate without and with the enzyme are made into filtrate then added with flour and spices to become shrimp flavoring powder. Products analyzed and tested are shrimp flavor and filtrate. Tests carried out were tests of protein content, water content, analysis with FTIR, GCMS, and TEM. The results of the filtrate contain 24.6% total protein in the condition of adding bromelain enzymes as much as 2% (b / b) at 55 °C. Analysis of functional groups flavoring consist of amines, carboxylic acids, alcohols and phenols, amides, and sulfates. The powder is evenly distributed (not agglomerated) between 1-8 nm with a dominant diameter of 6 nm of 26.1%.

Most of the members of the Female Farmer Group (FFG) in Banyubiru, Semarang regency have a low educational level and a weak socio-economic status. Related to that, the purpose of this research is to find out whether the women's entrepreneurship knowledge can be the main capital in their readiness for the establishment of an agribusiness incubator; and whether the results of the Strength- Weakness-Opportunity-Threats (SWOT) analysis support the feasibility and urgency for Banyubiru village to establish an agribusiness incubator. This research applied a one-shot case study in which the female farmers were subject to three interventions. Data on the women's entrepreneurship knowledge was collected through various measuring instruments, while data for the SWOT analysis was obtained through two Focus Group Discussion (FGD). The research subjects were women farmers, FFG administrators, farming trainers and village officials. A sample of 198 female farmers was determined by snowballing technique from 440 active FFG members. Research was carried out in Banyubiru village, Banyubiru sub-district, Semarang regency, Central Java, Indonesia. Through this research, it was found that 1) female farmers’ entrepreneurship knowledge could be the main capital for their readiness to pioneer an agribusiness incubator; 2) the results of the SWOT analysis on the modality factors determined that it was feasible and considered to be urgent to establish an agribusiness incubator in Banyubiru village. This research conclusively confirms that it is very feasible and considered to be urgent to establish an agribusiness incubator in Banyubiru village in Banyubiru sub-district.

The use of parijoto/showy Asian grape fruit (Medinella speciosa L) extract in the making of dodol ganyong (sweet canna tubers sugar palm-based confection) can increase its shelf life up to more than 6 months. In the next study, dodol with additional red fermented rice extract up to 100% of the basic ingredients which was extracted using water as the solvent increased the beta carotene content up to 87 µg and the antioxidant capacity by around 10%. These conditions indicate that adding antioxidant sources can improve the quality of dodol. However, the addition must be significant enough so that it does not only increase the antioxidant capacity, but also preserves the life. The up to 10% increase in the antioxidant capacity is sufficient to prevent dodol from rancidity but is unable to avoid the microbial growth on the dodol. The ineffectiveness of the antioxidant use in the previous study is suspected due to the incompatibility of the extraction solvent used. Antioxidant compounds can be optimally dissolved in the extraction process if it uses a solvent with compatible electronegativity. In previous research, the making of dodol using parijoto fruit which was extracted using water successfully preserved the dodol and avoided rancidity and xerophilic fungi growth. This study re-examined the use of 4 different solvents in the extraction of Parijoto fruit in the making of sticky rice dodol. The solvents are water, 3% of soda water, 96% of ethanol and 96% of acetone. To have a good quality dodol, the extraction of Parijoto fruit using each solvent was examined by observing the level of extraction efficiency, tannin level as the indicator of anti-microbial and antioxidant capacity. The research data showed that the highest extraction efficiency level of Parijoto fruit was found in the extraction using water and soda water 3% (79% and 78%). The highest tannin level was found in the extraction of parijoto fruit using 96% ethanol (30mgTAE /100g), while the lowest was found in the extraction with water (3.5 mg TAE/100g) as the solvent. Sequentially, the highest antioxidant capacity level of Parijoto fruit extract is produced when 96% of ethanol (75%), 96% of acetone (72%), 3% of soda water (60%) and water (53%) are used as solvents. The extractions of antioxidant capacity from Parijoto fruit using 4 types of solvents were all classified as “satisfactory”.