Organizational effectiveness is an issue that is being considered by many organizations, organizational effectiveness can be a reference for whether the organization has succeeded in achieving its planned goals or objectives. Several factors affect the effectiveness of the organization, one of which is the motivational factors of the members of the organization. According to research from K.P. Singh (2017) the dominant motivational factors for organizational effectiveness are: recognition and empowerment. This study was conducted on medical representative employees who are the spearhead of pharmaceutical companies. It is known that medical representatives have a significant role in the company, so the company is expected to pay attention to the factors that affect employee motivation so that employee effectiveness is formed. This study includes a quantitative method of explanatory research using a questionnaire questionnaire to medical representative employees. The data analysis technique used is multiple linear regression analysis. The results of this study indicate that the motivational factors, namely recognition and empowerment, have a dominant influence on organizational effectiveness and partially or jointly have a significant effect on organizational effectiveness.
Praline is a type of chocolate with fat-based and water-based filling. This chocolate is becoming more popular in Indonesia and gaining intentions of small-scale chocolate producers. In this study, couverture praline chocolate with water-based filling was produced using manual method. The aim of this study was to investigate the best treatment to create the most stable praline shell filled with carrageenan-based hydrogel. The variables used in this study was duration of shell formation (10, 15, 20 minutes) during manual tempering process. Chocolate characteristics, namely hardness, colour and particle size were measured at day 0, 4, 8, 12. The result showed that chocolate hardness increased as the duration of shell formation also increased. Chocolate lightness was decreased as the duration of crystal maturation increased. Whereas, particle size was relatively high and tended to fluctuate.
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