Harum Manis Research Articles

The Influence of Transformational Leadership Style and Work Discipline on Employee Performance With Work Motivation as a Mediation Variable

The aim of this research is to comprehensively describe and explain the influence of transformational leadership style and work discipline on employee performance through the mediation of work motivation. This research was conducted at Harum Manis Roti dan Kue with a sample size of 120 employees. This research method uses a quantitative research survey method, while analyzing the data uses path analysis. Data collection was carried out through filling out questionnaires. Based on the calculation results, a path analysis was obtained: 1) transformational and disciplined leadership styles influence employee performance 2) work motivation also influences performance, 3) transformational leadership style has a positive influence on employee performance, 4) work discipline has a negative influence on employee performance, 5) leadership style positive effect on work motivation, 6) work discipline has a positive effect on work motivation, 7) work motivation has a negative effect on employee work performance, 8) work motivation is able to mediate the positive effect of transformational leadership style on employee performance, 9) work motivation is able to mediate work discipline has a positive effect on employee performance, transformational and disciplined leadership styles influence employee performance with an R2 value of 0.364 (weak) or 36.4% while 54.6% is influenced by other variables.

Differentiate the Varieties of Plants Using Leaf Images with YOLOv4

There are many types of plant, not all recognized by people. Indonesia has many varieties of plants across the country, from Sabang to Merauke. Often, we find some fruits or plants that grow in different areas called by different names. The goal of this research is to create an application that can recognize plant types from their characteristics. These characteristics can be leaves, fruit, flowers or roots. Current research focuses on distinguishing several types of plants including their varieties using leaf images. It is hoped that apart from being able to determine the mango plant, we can also determine the type of mango, such as manalagi, harum manis, as well as guava and orange. To be able to recognize these types of plants, an object recognition algorithm based on CNN (Convolutional Neural Network) will be used. The algorithm that will be used is YOLO (You Only Look Once) version 4. Method in this research includes data collection, all data was taken using webcam or mobile phone camera. The next step is data preparation and creating a bounding box. Next step is creating model using training data and the last step was compare model with testing data, The result we got is really encouraging with almost 100 percent accuracy. The lowest accuracy is 98 percent for jambu air. This research show us that YOLOv4 can be used to differentiate varieties of plants.

Deep learning mango fruits recognition based on tensorflow lite

Agricultural images such as fruits and vegetables have previously been recognised and classified using image analysis and computer vision techniques. Mangoes are currently being classified manually, whereby mango sellers must laboriously identify mangoes by hand. This is time-consuming and tedious. In this work, TensorFlow Lite was used as a transfer learning tool. Transfer learning is a fast approach in resolving classification problems effectively using small datasets. This work involves six categories, where four mango types are classified (Harum Manis, Langra, Dasheri and Sindhri), categories for other types of mangoes, and a non-mango category. Each category dataset comprises 100 images, and is split 70/30 between the training and testing set, respectively. This work was undertaken with a mobile-based application that can be used to distinguish various types of mangoes based on the proposed transfer learning method. The results obtained from the conducted experiment show that adopted transfer learning can achieve an accuracy of 95% for mango recognition. A preliminary user acceptance survey was also carried out to investigate the user’s requirements, the effectiveness of the proposed functionalities, and the ease of use of its proposed interfaces, with promising results.

Effect of Mango Puree (Mangifera Indica L) and Pineapple Puree (Ananas Comosus (L.) Merr) Balance on the Characteristics of Fruit Leather Produced

Fruit leather is one type of food that can be used as an alternative to processed food made from fruits. Some of the fruits that can be processed into fruit leather are harum manis mango and pineapple. The purpose of the study is to find out the right balance between mango and pineapple so as to produce fruit leather with good characteristics. The research was carried out at the Chemical Laboratory and Food Processing Laboratory, Faculty of Agriculture, Ma'soem University in the second week of June to the second week of August 2022. The method used in this study is a Randomized Block Design (RAK) method which consisted of 6 treatments and each was repeated 4 times. The treatment is Mango: Pineapple A(0:100), B(20:80), C(40:60), D(60:40), E(80:20), F(100:0). The analysis in this study includes chemical tests and organoleptic tests. Chemical tests consist of analysis of water content and total dissolved solids while organoleptic tests are carried out on the level of preference for color, taste, aroma, and texture. The results showed that the balance of mango and pineapple puree had a significant effect on water content, total dissolved solids, and level of preference for fruit leather texture. Meanwhile, the level of preference for the color, taste and aroma of fruit leather was not significantly different. The organoleptic D(60:40) balance produced the best level of taste and aroma preference.

PRODUCTION QUALITY CONTROL ANALYSIS OF HARUM MANIS USING THE SIX SIGMA METHOD (CASE STUDY: MSME HARUM MANIS, LAMONGAN)

The Harum Manis was a popular traditional food in the 1990s made from sugar, flour, and food coloring. MSME Harum Manis is an MSME that produces harum manis snacks that have been in production since 2012. The author's observations found that the company had problems in its production process, namely, defective products. Types of harum manis product defects are stable fracture, rough fracture, and soft looseness. This research aims to identify the factors that cause product defects, calculate the sigma value in the production harum manis products, and provide suggestions for improving the quality control of harum manis production. The research uses the six sigma method with the concept of DMAIC (define, measure. analyze, improve, and control). The sample used in each data collection is 30 kg. The defect factors for the harum manis product are the slow gulali withdrawal process, the employees being less skilled, the lack of employee training, the addition of flour needs to be more stable, and the production room is now open. The sigma level obtained from MSME Harum Manis in October was 3.4, while in November, a sigma value of 3.28 was obtained. Proposed improvements include conducting training for new and old workers on an ongoing basis, making standard operating procedures (SOP) for workers, making SOP regarding the production process in detail, and closing the production room during production.

TINGKAT KEPATUHAN PEDAGANG BESAR PASAR ANTASARI DAN PASAR HARUMANIS ATAS PAJAK PENGHASILAN (PPh) PASAL 21 PADA KOTA BANJARMASIN TAHUN 2022

<p align="justify">The problem raised in this study is the level of corporate taxpayer compliance with the tax law regarding income tax article 21. This research uses a descriptive comparative research type, namely research that aims to provide an overview of the comparison of compliance of wholesalers in Antasari market and Harum Manis market Banjarmasin on Income Tax (PPh) article 21. The test results were carried out using the separated variance t-test (independent sample test). The results showed that the level of tax compliance for wholesalers of the Antasari market in the category of tax compliance levels for wholesalers of the Harum Manis market had a high level of tax compliance. The tax compliance of the wholesalers of the Antasari market and the Harum Manis market has a significant difference, where the level of tax compliance on income tax for the traders of the Harum Manis market has a higher level of compliance than the level of compliance held by the wholesalers of the Antasari market.</p><p><strong>Keywords:</strong> Income Tax, Tax Compliance</p>

The Relationship Between Supply Chain, Risk Management and Safety Compliance in the Harum Manis Industry in Perlis, Malaysia

“Harun Manis” is a name given to a sweet mango cultivate in Perlis, Malaysia. Lately, the performance in the Harun Manis industry has been founded to be declining. Some organizations are aware of these issues related to owners' quality performance. This study investigates the relationship between supply chain, risk management, and safety compliance on quality performance in the “Harum Manis” Industry in Perlis, Malaysia. For this study, a quantitative method has been used. The questionnaire consists of 3 sections using respondents' personal information and a 5-point Likert scale regarding the variable. Questionnaires were also distributed to the owners of the “Harum Manis” industry. The acceptable Cronbach alpha value for each item is more than 0.8, and this questionnaire's content validity was based on research that had already been done. Non-probability sampling was used for this study. The results show that supply chain, risk management, safety compliance, and quality performance are strongly linked. The research found a link between the three independent variables and improving the "Harum Manis" industry in Perlis, even though there are some limits and problems. Keywords: Supply Chain, Risk Management; Safety Compliance; Quality Performance, Harun Manis Industry

Empowerment of Village Cooperative Enterprises For Economic Resilience During The Covid 19

The Covid 19 has changed the routine of the global community, including in Indonesia. This service program aimed to empower and develop the potential of village cooperative members, especially during the Covid 19 pandemic, especially in Kasihan village. This program was carried out in 3 stages, handwashing soap manufacture training, production of products to be marketed, and organizational training. The output of this program is the creation of ready-to-sell products, business and marketing strategies, packaging that meets health standards. The development of village cooperatives for the welfare of cooperative members is also the output of this empowerment program. Partners in this service program are the Kasihan hamlet community who are members of the Harum Manis Cooperative. The choice of this partner was chosen because the problems that the community has in the midst of the Covid 19 pandemic are very urgent to find a solution, and the Harum Manis has just started a business so that business programs are needed to develop. In order to achieve the success of this activity, material delivery, discussion and practical training, business and marketing training had been carried out. The steps were through observation of the service team to partner villages, delivery of organizational materials, workshops and mentoring, and post-program monitoring.

PENGARUH BAURAN PEMASARAN TERHADAP KEPUASAN KONSUMEN MINUMAN KOPI (SUATU KASUS DI KEDAI KOPI HARUM MANIS KARANG TENGAH KOTA TANGERANG)

The coffee shop business category has a large market opportunity so that many competing companies enter and compete in this business competition so that the competition is getting tougher. The Harum Manis coffee shop, Karang Tengah, Tangerang City needs to have a marketing strategy that can be applied in marketing its products. This study aims to analyze the influence of the marketing mix simultaneously and partially on consumer satisfaction and identify the influence of the most dominant variables. Research The method used in this research is a survey method. The sampling technique is to obtain respondents as many as 100 people. Multiple linear regression data analysis. The coefficient of determination (R2) shows that the independent variables studied are able to explain 32.9% of the consumer variables, the remaining 67.1% satisfaction is explained by other variables not examined in this research factor. The results of the partial test (t test) explain that the independent variables consisting of product, price and promotion individually or partially have a significant influence on the dependent variable, namely customer satisfaction with coffee drinks and results. Simultaneous testing (Test F) explains that the independent variables consisting of product, price, place, promotion, people, process, and physical evidence variables together or simultaneously have a significant effect on the customer satisfaction variable for coffee drinks. The most dominant variable is promotion (20.67%).

Structural and composition modification of Harum Manis mango (Mangifera indica) leaves via chemical pretreatment for bioethanol production

Harum Manis mango leaves are considered lignocellulosic (LC) biomass that could contribute to the production of second generation (2G) bioethanol. However, pretreatment should be conducted to overcome the recalcitrance of LC biomass prior to bioethanol production. Hence, this study aims to elucidate the structural changes of the biomass of Harum Manis mango leaves after single-stage and two-stage chemical pretreatment. The Harum Manis mango leaves were treated with only acid, only alkaline, acid-alkaline, or alkaline-acid process. One per cent (v/v) sulphuric acid and 1% (w/v) sodium hydroxide were used as the acid and alkaline hydrolysing agent in the four approaches of pretreatment, respectively. Consequently, the pretreated biomass was enzymatically hydrolysed to produce reducing sugar followed by the conversion into bioethanol through yeast fermentation. Acid-alkaline pretreatment yielded the highest holocellulose composition of 95.26%, with the highest delignification effect of 86.97 ± 1.26%. Furthermore, Fourier transform infrared (FTIR) spectroscopy and X-ray powder diffraction (XRD) validated the acid-alkaline pretreated biomass to be the most feasible substrate for bioethanol production in this study. Finally, the maximum fermentable sugar content and bioethanol concentration of 415.02 ± 7.01 mg/g and 1.57 ± 0.06 mg/ml, respectively, were obtained.

IDENTIFICATION, DISTRIBUTION, AND TESTING THE LEVEL OF Sternochetus (Sternochetus sp, COLEOPTERA: CURCULIONIDAE) ATTACK AND THE HOST STATUS USING NO-CHOICE TEST

Mango pulp weevil (MPW) and mango seed weevil (MSW) are found in only three species in the world, namely Sternochetus frigidus (MPW), Sternochetus mangiferae (MSW) and Sternochetus olivieri (MSW). These pests are the main pests for mango in several countries including Indonesia. But there is currently no report on the status of the three insects of Sternochetus in Indonesia, so that the information received by the Center for Agriculture and Biosciences International (CABI) as a worldwide plant pest data center is based on Kalshoven (1981). The purpose of this study was to identify species, to test the attack level and to conduct no-choice test on Sternochetus host in mango. This study was conducted at the Applied Research Institute of Agriculture Quarantine from March to October 2017. Kuweni fruit (Mangifera odorata) that was confirmed to be infested by Sternochetus insect was collected from Pesisir selatan District of West Sumatra, North Lampung District, Lubuk Linggau District of South Sumatera and Bekasi District of West Java Provinces respectively. The species identification was performed on the male genital (aedeagus) of the insect, which was obtained from the Kuweni fruit aged 95-115 days. The fruit collection from the three locations have identified S. frigidus species, with overlapping apical sclerite characteristics. In Bekasi District, S. frigidus insect could not infest the Kuweni fruit. Attack level test of S. frigidus in kuweni fruit in all three locations reached 93%. The result of host status test with no choice test showed that S. frigidus was able to infest harum manis and manalagi mango (Mangifera indica) and did not infest sapodilla fruit.

The Characterization of Mango (Mangifera indica L) Powder of Various Drying Temperature

The research was intended to characterize mango powder which produced by small industries. Research using randomized complete design with drying temperature (50°C, 60°C, 70°C) as the treatment with 3 replications. Mango used in this research were varieties mangga harum manis and fillers used were sucrose at concentration of 20%. The physicochemical properties of powders produced observed were water content, ascorbic acid, color, hygroscopicity, flowability, index solubility and total plate count investigated by using the gravimetric method, titrimetric, and plate count respectively. While for color were investigated by using Munsell color system consisting of lightness, hue angle, and chroma. The results showed that oven drying successfully produced mango powder which has water content ranged from 2.366 ± 0.576% up to 2.938 ± 0.691%, and total plate count 1.667 ± 0.039 log cfu up to 1.748 ± 0.038 log cfu. The highest ascorbic acid content was obtained from treatment at 50°C namely 0.146 ± 0.016%. Test on the color showed that mango powder which was dried at 50°C have the highest lightness of 75.6 ± 1.356, chroma of 41.00 ± 1.414 and hue of 82.4 ± 1.02° The flowability of all powder indicated fair flow properties (angle of repose 37.77-38.356°), the hygroscopicity of 8.32-9.43%, the degree of caking was 9.54-10.00% and index solubility were 97.73%-98.90%.

PENGEMBANGAN PRODUK BUBUK BUAH MANGGA (MANGIFERA INDICA L) INSTAN

This research was part of research on manufacturing of fruit flavored instant coffee. The research was intended to obtain mangoes powder which can be applied to small industries. Research using randomized complete design with concentration of fillers as the treatment with 3 replication. Mangoes used in this research were mangga harum manis and fillers used were sugar at a concentration of 20%, 25% and 30%. The physicochemical all treatment have water content below 4%, and total plate count below 100 cfu. While the highest ascorbic acid content was obtained from 20% sugar namely 2,250±160 ppm . The level of consumer preferences were analyzed following the procedure organoleptic test by 12 panelists including color, aroma and taste . The highest score preference level of color was produced by 20% sugar that was equal to 3.5 ± 0.67; while the higest score for aroma and taste by 25% sugar that was equal to 3.4 ± 0.51; 3.9± 0.67 respectively.

FORMULASI DAN AKTIVITAS ANTIBAKTERI SEDIAAN GEL HAND SANITIZER DARI EKSTRAK ETANOL BIJI MANGGA HARUM MANIS ( Mangifera indica L.) TERHADAP Escherichia coli DAN Staphylococcus aureus

Mangifera indica L. is a plant that has antibacterial activity. One of the plant‟s parts that has antibacterial activity on mango is the seed. Natural antibacterial content in the form of tannins contained in ethanol extract of Harum Manis mango seed is considered being effective towards Escherichia coli and Staphylococcus aureus bacteria, which are the main cause bacteria in diarrhea and other skin infections. The objective of this study is to obtain a good and effective formulation to remove Escherichia coli and Staphylococcus aureusbacteria in order to produce natural hand- made antiseptic gel preparations. The diameter of clear zone produced by gel preparation of hand sanitizer ethanol extract of mango seed on Escherichia coli bacteria with gel concentration of 2; 2.5 and 5% respectively - 10.86, 1.74, and 13.15 mm, while on a positive control, it is 7.47 mm. On the other hand, the diameter of clear zone in Staphylococcus aureus with gel concentration of 2; 2.5 and 5% respectively - 10.14, 10.58, and 12.83 mm, while on the positive control, it is 7.43 mm. Based on Anovaone way test followed by Duncan test show a significant difference (significant effect) between the concentration. It can be concluded that the preparation of 70% ethanol extract gel having antibacterial effectiveness towards Escherichia coli and Staphylococcus aureus and effective gel preparation evaluation results are at 2,5% concentration

Practicability of Lignocellulosic Waste Composite in Controlling Air Pollution from Leaves Litter through Bioethanol Production

Environmental degradation through greenhouse emission have spurred nation’s interest on feedstock-based fuel. Yet, development of this clean biofuel is obstructed by the expensive feedstock which takes up most of the production cost. Therefore, as an alternative, utilization of widely available lignocellulosic residues with relatively no commercial significance has been considered. This present work emphasizes on mango (Mangifera indica) leaves one of the most abundant lignocellulosic waste in Malaysia. Through implementation of this biomass for bioethanol production, continuous allowance of air pollution with a deleterious impact to the country’s environment could be reduced. The high concentration of sugar (16-18%w/v) in the form of cellulose and hemicellulose is ultimately the reason behind the selection of these leaves as a substrate for bioethanol production. Hence, in this study, a comparison of biomass composition in Harum Manis, Sunshine and Chokanan mango leaves were conducted to detect the most suitable substrate source to produce biofuel. At the end of the biomass evaluation, Harum Manis mango leaves turned out to be the most competitive bioethanol crop as these leaves reported to be made up of 34.71% cellulose and 44.02% hemicellulose which summed up to give highest fermentable sugar source with a lignin content of 19.45%.

Mango Fruit Sortation System using Neural Network and Computer Vision

Mango has different colors and sizes that indicate the level of maturity. Mango maturity level often makes farmers confused when choosing a mango that has a good maturity. Sometimes, mango farmers still use manual methods to distinguish mango maturity, while the way that human labor is often inaccurate and different in its determination. The difference is due to the different perceptions of each person. From these problems then the need of machine sorting system on agriculture is felt important. Therefore, researchers will conduct research on mango sortation system. Mango has many types such as “Harum Manis”, “Apple”, “Gincu”, etc. In this study type of mango that will be studied is mango “Gincu” because has a good color distribution. The goal of the research is to create a system that can sort mango that ripe or unripe. The method that used to do this research is separated into few step: problem identification, algorithm development, implementation and evaluation. The system is made using C language, Computer Vision and ANN (Artificial Neural Network) so the system can detect the color of mango that has been ripe or unripe. The output of this research will be compared to related research. The final output of this research is the system can detect the ripe or unripe mango with 94% accuracy.

Lift and Conveyances Techniques Socialization of Work Load on Porters in Harum Manis Market Banjarmasin

Lift and Conveyances Techniques Socialization of Work Load on Porters in Harum Manis Market Banjarmasin

Fermentation of three varieties of mango juices with a mixture of Saccharomyces cerevisiae and Williopsis saturnus var. mrakii

This study was carried out to ascertain the behavior and fermentation performance of mixed yeasts in mango juices of three varieties. Saccharomyces cerevisiae MERIT.ferm and Williopsis saturnus var. mrakii NCYC500 at a ratio of 1:1000 were simultaneously inoculated into juices of three mango (Mangifera indica L.) varieties (R2E2, Harum Manis and Nam Doc Mai). Both yeasts grew well in all juices and there was no early growth arrest of either yeast, but there was late death of W. saturnus var. mrakii NCYC500 in the Nam Doc Mai juice. Fructose, glucose and sucrose were consumed to trace levels in all juices. Changes in citric, tartaric, malic, acetic and succinic acids varied with mango varieties. While the changes of major volatiles were similar in all varieties, there were significant varietal differences in the volatile composition of the resultant mango wines. The volatiles, especially most of the terpenes, of the juices decreased drastically and new volatiles such as β-citronellol were formed. R2E2 wine had more fruity, sweet and creamy notes, and retained more of its original character due to a higher retention of ketones/lactones. Harum Manis wine had the lowest aroma intensity with more green and terpenic notes associated with higher levels of residual terpenes than the other two varieties. Nam Doc Mai wine possessed the highest aroma intensity with winey, yeasty, fruity and floral notes attributed to higher amounts of alcohols, acetate esters and ethyl esters. These findings may help develop different styles of mango wine.