This research aimed to find out whether there are significant differences between stock prices and stock trading totals before and after the announcement of the first case of Covid-19 in hotel, restaurant, and tourism companies listed on the Indonesia Stock Exchange. Research methodology: Data were acquired from the website www.finance.yahoo.com with a sample of 20 companies. The observation period in this study was 60 days, from 20 January to 14 April 2020. The method in this research was comparative study. Data were analyzed through the Wilcoxon Signed Rank Test. Results: The results show there are significant differences between stock prices and stock trading totals before and after the announcement of the first case of Covid-19, where the significant value of each variable is 0,000 < 0.05. Limitations: This research only observed one research object and the observation period was only 60 days. Besides, it only compared two variables. Contribution: The companies must change their sales strategy to be able to raise stock prices and stock trading totals.
ABSTRAKKeterangan umur simpan (masa kadaluarsa) produk pangan merupakan salah satu informasi yang wajib dicantumkan oleh produsen pada label kemasan produk pangan. Penentuan umur simpan produk pangan dapat dilakukan dengan menyimpan produk pada kondisi penyimpanan yang sebenarnya. Cara ini menghasilkan hasil yang paling tepat, namun memerlukan waktu yang lama dan biaya yang besar. Metode pendugaan umur simpan dapat dilakukan dengan metode Accelerated Shelf-life Testing (ASLT), yaitu dengan cara menyimpan produk pangan pada lingkungan yang menyebabkannya cepat rusak, baik pada kondisi suhu atau kelembaban ruang penyimpanan yang lebih tinggi. Tujuan dari penelitian ini adalah (1) untuk menduga umur simpan gula kelapa kristal dengan dua jenis bahan kemasan yang berbeda dan menggunakan metode ASLT (Accelerated Shelf Life Testing) (2) untuk memberikan jaminan mutu mengenai keamanan gula merah. Variabel yang diamati pada penelitian ini meliputi : kadar air awal produk (Mo, g H 2 O/g padatan), kadar air kesetimbangan produk (Me, g H 2 O/g padatan), kemiringan/slope kurva sorpsi isotermis (b), kadar air kritis (Mc, g H 2 O/g padatan), konstanta permeabilitas uap air kemasan (k/x, g/m 2 .hari.mmHg), luas permukaan kemasan (A, m 2 ), berat kering produk dalam kemasan (Ws, g padatan), tekanan uap air jenuh (Po,mmHg). Hasil penelitian menunjukkan bahwa umur simpan gula kelapa kirstal yang dikemas menggunakan alumnium foil yang disimpan pada RH 60% adalah 11 bulan, sedangkan yang dikemas dengan Plastik PE adalah 18 bulan. ABSTRACT Information on shelf -life (expiration period) of food products is one of the information that must be included by producers on food product packaging labels. Determining the shelf life of food products can be done by storing the product in actual storage conditions. This method produces the most appropriate results, but requires a long time and a large cost. Estimating method of shelf life can be done using the AcceleratedShelf-life Testing (ASLT) method, which is by storing food products in an environment that causes them to break down quickly, both at higher temperature or humidity conditions. The purpose of this study are (1) to estimate the shelf life of crystal coconut sugar with two different types of packaging materials and use the Accelerated Shelf Life Testing method (ASLT) ,(2) to provide quality assurance regarding the safety of brown sugar. The variables observed in this study are: the initial moisture content of the product (Mo, g H2O/g solids), the product equilibrium moisture content (Me, g H2O/g solids), slope/slope of the isothermic sorption curve (b), critical water content (Mc, g H2O/g solids), vapor permeability constant of bottled wate (k/x, g/m2.day.mmHg), area packaging surface (A, m2), dry weight of packaged products (Ws, g solids), saturated water vapor pressure (Po,mmHg). The results showed crystal coconut sugar using aluminum foil
Purpose: The purpose’s study was to understand whether the three factors of pressure (financial stability, financial target and external pressure) and company size can influence financial statement fraud. Research methodology: The data analysis method used logistic regression analysis, and the analysis tool is SPSS v21. The population in this study were 40 banking companies listed on the IDX with a research time of 3 years, from 2017-2019. The total sample was 99 samples. Results: One of the three pressure factors, namely financial targets, had a positive and significant effect on fraudulent financial statements, while financial stability and external pressure had no positive and significant effect. Company size is not able to influence financial statement fraud. Limitations: This research used only four independent variables and the pressure factor dimensions of fraud theory to predict that effect on fraudulent financial statements and only examines one object, namely banking companies. The period of the study is relatively short, only three years. Contribution: The results of this study are useful for principals to be more selective in choosing companies to invest in. Keywords: Fraudulent financial statements, Financial stability, Financial target, External pressure, Company size
Frying is one of the oldest processes for cooking and drying of food. The frying process is basically the exchange of thermal energy through direct contact between a transferring heat medium and the food in high temperature. The frying process is the most commonly used oil as frying medium, however in this research used sand as a medium for transferring heat. Even though frying process is a very popular and ancient method to cook foods, the theory of frying processing was long neglected and poorly understood. The objective of this research was to develop a mathematical model of heat and mass transfer, to better explain coeffi cient of unit surface conductance (h) between food (chip) and the frying medium (sand), constantan of heat transfer (Kp ), changes of temperature and water content of food during the process. The research is a laboratory based research, which is conducted using river sand, ferric sand, Aluminum plate, and chip as the sample food. River sand used has diameter from 0.25 mm to 2.00 mm, and ferric sand’s diameters are from 0.10 mm to 0.40 mm. Tools used in the experiment include the hot sand frying machine, tools to measure physical and thermal properties, sieve, balance, volumetric glass, tachometer, thermocouple, data logger, interface, and a personal computer. The mean percentage errors of the mathematical model constructed are less than 10 %. This fi gure suggested that the mathematical model developed has a good precision, i.e. no signifi cant difference between the predicting values and the observations.ABSTRAKPenggorengan merupakan salah satu metode tertua dari proses pemasakan dan pengeringan pangan. Proses penggorengan berlangsung melalui kontak dengan media penghantar panas dan dilakukan pada suhu tinggi. Proses penggorengan biasanya digunakan minyak sebagai media penghantar panas, akan tetapi pada penelitian ini digunakan pasir sebagai media penghantar panas. Meskipun penggorengan merupakan suatu proses pemasakan pangan yang sudah lama dilakukan, tetapi proses tersebut banyak yang belum diungkap secara ilmiah.Tujuan dari penelitian ini adalah untuk mengembangkan model matematik pindah panas dan massa yang meliputi koefi sien kontak panas permukaan (h) antara kerupuk dan pasir, konstanta pindah panas (Kp ), perubahan suhu dan kandungan air produk (kerupuk) selama penggorengan. Penelitian dilakukan dengan eksperimen laboratorium, bahan yang digunakan adalah pasir sungai, pasir besi, plat Aluminium, dan kerupuk (sebagai sample produk). Kisaran diameter pasir yang digunakan, untuk pasir sungai adalah 0,25 mm sampai dengan 2,00 mm, dan pasir besi adalah 0,10 mm sampai dengan 0,40 mm. Peralatan yang digunakan terdiri dari peralatan untuk mengukur sifat fi sik dan termis bahan, mesin penggoreng dengan pasir, ayakan, neraca, gelas ukur, tachometer, thermokopel, data logger, interface, dan computer. Dari hasil penelitian diperoleh bahwa, presentase kesalahan rata-rata nilai prediksi dengan penggunaan model matematik lebih kecil dari 10 %. Hasil ini menunjukkan bahwa model matematik yang telah dikembangkan mempunyai tingkat ketepatan yang cukup baik untuk digunakan.
The purpose of this research is to solve the problem of financing export-oriented MSMEs affected by the Covid-19 pandemic, by exploring and building Cash Waqf Linked Sukuk (CWLS) model. The research method used is qualitative. The data sources used are of the secondary type in the form of journal articles, books, reports from the government, national news websites, and other relevant sources that have previously been accessed and downloaded. The data analysis technique uses descriptive analysis, by analyzing the reference sources that have been collected and then integrated with the research argument. The results show that CWLS model has the potential to be an alternative source of new funding that is safe, easy, and risk-free for export-oriented MSMEs actors affected by the pandemic. Other findings show that the potential for cash waqf that can be explored in Indonesia reaches IDR. 13.9 trillion per year, so it has the opportunity to finance as many as 27,800 new export-oriented MSMEs. In addition, the value of the use of waqf funds is quite large, reaching IDR. 1.3 trillion with a two-year tenor. This value is sufficient to finance social development projects such as mosques or schools.
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.
hi@scite.ai
10624 S. Eastern Ave., Ste. A-614
Henderson, NV 89052, USA
Copyright © 2024 scite LLC. All rights reserved.
Made with 💙 for researchers
Part of the Research Solutions Family.