Renewable Energy Transition Strategy for PT.CI to Reduce 50% Emission by 2030

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The global and Indonesia energy trend is heading to process of transitioning from fossil fuel to renewable energy (decarbonization) in the purpose of reducing Green House Gas (GHG) effects. Industries as one of the biggest contributors of emission generator expected to participate in this effort, where fuel and electricity play significant roles in running the operation. Many businesses try to participate and state their commitment on this energy transition initiative by increasing the portion of renewable energy within their operation. Meanwhile, business have several uncertainties’ on how the renewable energy will be acquired and will this renewable energy options be available at the time they need it. Campur Plc. (CP) through its subsidiary in Indonesia, PT. Campur Ilmiah (PT. CI) has targeted the entity to reduce 50% of the emission by 2030 with the baseline of 2018, which align with corporate target of 46.2% of emission reduction globally. Uncertainties on achieving this target generated from external and internal factors, and not to forget how to sustainably maintain the achievement. The location of PT.CI in industrial estate need to be considered as limitation because the power and energy supply are regulated. The accessibility, availability and affordability of renewable energy are expected to be handled by the government, industrial estate or other third party in energy business, but the phasing and the achievement up to now has not shown a promising progress. As a business, PT.CI need to have a strategic planning on this energy transition to support the global target as well as shown a positive investment climate in Indonesia. There are four (4) scenarios has been developed and each of the scenarios are explored to identify alternative and possible strategies to still be able achieving the target and how the organization manage these changes. As the conclusion of this research, four (4) strategic imperatives are defined. This research also might be use as the reference of future planning for the similar industries that have the similar target and type of energy mix.

Analysis of the Use of E-Learning as a Historical Learning Medium during the Covid-19 Pandemic

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The purpose of this study was to see how E-learning applications were used in history lectures during the Covid-19 period. This research uses descriptive-evaluative research strategy with Mixed Methods technique (quantitative and qualitative). The descriptive-evaluative analysis in this study is limited to the E-Learning program as a historical learning medium. The subjects of this study were teachers of history subjects and students at SMA Negeri 1 Kota Padang who used E-Learning. Data was collected through interviews, documentation, and distributing questionnaires. This study uses descriptive statistical analysis, namely calculating the amount of data obtained from questionnaire data and then evaluating the data in the form of percentages. The influence of online learning with E-Learning applications on students’ historical thinking skills and historical awareness abilities is substantial. Furthermore, using E-Learning technology into history lessons may aid students in developing a stronger sense of national identity. As a result, it is possible to infer that the E-learning application had a significant impact on history learning during the COVID-19 epidemic.

Dyslipidemia and Vitamin D Status in Diabetic Patients

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Background: Dyslipidemia is one of the most common metabolic syndrome among diabetic patients due to several factors include insulin insufficiency, resistance, and central obesity. Furthermore both vitamin D deficiency and diabetes are most public health worldwide problems. Therefore the aim of the present work to study the dyslipidemia and vitamin D status in diabetes patients and also to study the relation between vitamin D status and lipid profile in diabetic patients.
Methods: A Cross sectional study conducted on randomly selected diabetic patients whether have vitamin D deficiency with dyslipidemia, vitamin D deficiency with no dyslipidemia or dyslipidemia with no vitamin D deficiency. A total sample 165 patients enrolled in the study with serum lipid profile, vitamin D and glycemic control measured at beginning and end of the study. The data analysis was done through Chi-square or T test at α< 0.05. Result: The data collected on 165 patients revealed that, patients aged 41-60 years were most common, and female gender was twice as male. This study include both types of diabetes with vitamin D deficiency and dyslipidemia or vitamin D deficiency with no dyslipidemia or dyslipidemia with not vitamin D deficiency as control. Therefore, the result of this work confirmed that vitamin D deficiency significant implicated in elevated serum levels of TG, TC, LDL, VLDL, FPG and HbA1C (P< 0.05). However, vitamin D deficiency has linked to slight increased serum HDL levels. In compared to man, vitamin D deficiency linked significantly to dyslipidemia and abnormal high levels blood glucose and HbA1C par in women. Conclusion: The present study revealed that, vitamin D deficiency associated negatively with serum levels of TC, TG, VLDL, LDL, FPG and HbA1C whereas the deficiency of vitamin D linked to elevated HDL levels. In gender distribution lower vitamin D values associated with elevated serum FPG, HbA1C, lipid profile with exception HDL in women. The data of this study suggested that, diabetic patients with dyslipidemia may improve their lipid profile and glucose hemostasis through vitamin D supplementation

Investigating Factors Affecting Human Resource Productivity in Government Organizations

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This article examines the factors affecting human resource productivity in government organizations. Due to the endless innovations and changes that we are facing in the world, successful organizations have taken special measures to use all the intellectual and practical capacities of their employees. In today’s world, attention to human resources as the axis of change and the basic element of any organization that operates under the influence of information and communication is more and more felt. Also, the idea of empowering, motivating and involving human resources is considered as one of the strategic and vital programs of managing. In this article, the factors affecting the increase of human resource productivity and the factors that reduce the productivity of human resource in government organizations have been fully studied.

The Important Role of Member Satisfaction in Building Loyalty of Fitness Members during Covid-19 Pandemic

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This scientific paper provides an overview of the weaknesses of fitness centers in building member satisfaction in increasing member loyalty. The basis of this scientific article arises from the desire of researchers to measure the level of satisfaction felt by fitness members to build the loyalty of all members. The essence of the research idea is as a form of important ideas conveyed to build a positive level of satisfaction of fitness members through quality service to build the loyalty of members who are increasingly loyal to the center fitness. The sample in this study used all data on the number of center members’ fitness. Referring to the research objectives following the right tools using the Structural Equation Model PLS-based (SEM) with the right measuring scale in previous studies using a quantitative approach. Service quality cannot build member loyalty independently. Good service quality can build member loyalty through the mediation of member satisfaction. The results of this study can contribute to building high member loyalty along with building member satisfaction as a mediation of the level of service quality perceived by members.

The Current Situation of Social Work Activities in Hospitals in Vietnam

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Since the Prime Minister signed the decision approving the project 32/2010 on March, 25, 2010 “Development of Social Work Profession in Vietnam in the period of 2010 – 2020”, social work has strongly developed in many different areas including the medical field. Specifically, the Ministry of Health approved the project “Development of the Social Work profession in the health sector from 2011 through 2020” and the Circular 43/2015 on “The social work activities in the hospitals and the organizational form to perform the social work activities in hospitals”. These documents are fundamental to carry out social work activities in hospitals. However, this is a new field so the implementation of these activities is still difficult and lacks detailed supporting guidelines. This study was conducted to assess the status of the five main activities of social workers in hospitals regulated under Circular 43/2015, thereby providing solutions to improve the effectiveness of social work activities.

Kinetic Study on the Effect of Substrate and Micronutrient Inhibition during Anaerobic Fermentation of Biohydrogen

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There are several factors that influence the production of biohydrogen by dark fermentation including inoculum seeds, type and concentration of substrate, pH, temperature, presence of micronutrient and reactor configuration. Previous research has proven that the concentration of substrate and the presence of micronutrient will influence the yield and productivity of biohydrogen production. However, improvement of yield and productivity of the process can only be achieved once the system is under the optimum amount of substrate and micronutrient. Therefore, the best way to determine the effect of substrate concentration and presence of micronutrient is through kinetic study that was done using Monod model along with Andrews model. Besides that, the substrate inhibition effect also will be evaluated to determine the maximum substrate that needs to be supplied for maximum hydrogen production, and thus supplied the information for economic feasibility for fermentation process. In the meantime, the inhibition effect of adding the iron nanoparticles also had been evaluated in order to understand the interaction effect between iron nanoparticles and bacteria in term of catabolism reaction. It was found that increasing the substrate concentration more than 10 g/l will cause the inhibition to the system, in which it will slow down the reaction process and reduced the production of hydrogen. While the presence of iron NPs more than its optimum value (200 mg/l) will inhibit the bacterial growth and hence, affect the hydrogen production. For both cases, when the inhibition occurred at the respective concentration, it was found that the metabolic pathway was shifted to produce more hydrogen-consuming metabolite such as propionate acid, and thus, dropped the hydrogen production.

Survival Strategy Restaurant Business during the Covid-19 Pandemic

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The occurrence of the Covid-19 pandemic forced the entire community to adjust itself by implementing a new order of life known as the “new normal” in every activity. Likewise, restaurant businesses are not immune from the impact of the Covid- 19 pandemics, so adjustments must be made so that restaurants can continue to operate and customer health and safety-related to Covid-19 can be carried out properly and correctly. To increase the sales volume of its products, it can do several things, including Lower Menu Prices, Give Special Discounts, Create More Durable Food Packaging, Prepare Food Delivery, Restaurant Business Starts Switching to Use Technology, Communication Between Businesses & Customers, Perform Marketing Plans and Pay Attention to Current Culinary Trends. Meanwhile, to make the restaurant operational cost-efficient, several strategies can be carried out, including Designing Cost Control Measure (CCM), re-identifying budgeting short-term and long-term, prioritizing cash flow safe and stable, reorganizing or redesigning the largest expenditure, and planning a more efficient division of labor fair and impartial. Furthermore, to guarantee customer safety from being exposed to Covid-19, restaurants can do the following: Communicate Safety and sanitation measures clearly and consistently, Avoid self-served dishes, Advice to maintain distance, Make strict rules regarding the use of masks on staff and diners, Offers waiting list and online pre-order facilities, Continues to offer no-contact options, Competes aggressively with retail options, Offers packaged dining options in the long term, Performs clear and systematic cleaning.

Gastronomy of Pesan Tlengis as a Tourism Attraction in Werdi Bhuwana Village Bali

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The general purpose of this research is to improve and develop Indonesia’s tourism development, especially rural tourism attraction in Bali, through developing traditional Balinese food so that it is known globally Abroad. However, the development of traditional food has not been achieved as expected. This happens because local food has not been explored in rural areas which are very abundant with culinary potential from nature to the fullest. One example is the food product pesan tlengis which is processed into delicious dishes and comes from the dregs of the process of making virgin coconut oil in Werdi Bhuwana Village. This study discusses in depth the forms of gastronomy that can be developed into a tourist attraction, and the efforts that can be made from the gastronomic meaning of traditional food pesan tlengis in Werdi Bhuwana Village, Mengwi District, Badung Regency. The research method with a descriptive qualitative approach uses several purposefully selected informants and data collection techniques are carried out by observation, in-depth interviews, and documentation studies with the theory developed in the form of gastronomic theory along with several microforms, tourism theory, and cultural theory. The results of the research will later show that coconut-based gastronomic forms need to be developed so that they can be used as tourist attractions. Efforts that can be made to develop the gastronomy of traditional food with pesan tlengis are related to the preparation and selection of materials, processing of materials, and presentation of food to be able to create new variants and products of good quality so that tourists can enjoy them. Furthermore, the gastronomic meaning of the pesan tlengis dish has been developed to provide added value to tourists and the people of Werdi Bhuwana Village, Mengwi District, Badung Regency.