Proyek konstruksi merupakan salah satu bidang dengan risiko kecelakaan kerja tinggi, salah satu yang menjadi sumber kecelakaan yaitu bekerja di ketinggian dengan dampak risiko besar. Dari adanya penyebab tersebut maka perlu adanya pengembangan pada model manajemen risiko terkait Hazard Identification, Risk Assessment and Determining Control (HIRADC) terhadap risiko bekerja di ketinggian. Penelitian ini menggunakan metode deskriptif analisis dengan pendekatan secara kualitatif dan kuantitatif dengan melakukan observasi lapangan dan kuesioner ke karyawan dan pekerja, dengan jumlah responden 86 orang yang tersebar di 5 proyek konstruksi PT. X di area Jabodetabek. Analisis data menggunakan metode Struktural Equation Modeling (SEM) -Partial Least Square (PLS), dengan software SmartPLS 3.2.9. Analisis path coefficient menunjukkan bahwa variabel identifikasi risiko memiliki dampak positif serta berpengaruh terhadap risiko bekerja di ketinggian (0,444, T-statistik = 5.161, > T-tabel 1.96) dan variabel pengendalian risiko berdampak negatif serta berpengaruh terhadap risiko bekerja di ketinggian (-0.454, T-statistik = 4.307, > T-tabel 1.96). Tetapi variabel analisa risiko dan pengembangan berkelanjutan tidak terlalu berpengaruh terhadap risiko bekerja di ketinggian. Simpulan penelitian ini adalah risiko bekerja di ketinggian dipengaruhi oleh identifikasi risiko dan pengendalian risiko.

The study was conducted to obtain an optimal combination of time and temperature of the drying process of indigenous cocktail yeast mold culture using RSM. The cocktail yeast mold culture was dried using an oven. The cocktail cultures contain Penicillium citrinum, Aspergillus niger, Acremonium strictum, and Candida famata, namely AC (Amylolytic Culture). The Response Surface Methods (RSM) with Design-Expert® 7.00 software, namely Mixture design with D-optimal was performed. The drying time was between 24-48 hrs and the drying temperature was between 40-50 o C. The total of 16 formulas of the combination of drying time and temperature for processing the dried cultures were produced by RSM. The response chosen was total viability of mold and yeast, water content, water activity, and pH. The result of optimization and verification was obtained by the model: pH (AC) = -0.058A -1.56 x 10 -003 B + 7.13, where A = drying temperature ( o C), B = drying time (hr). The AC optimization was achieved at a combination of drying temperatures and time of 50 o C for 48 hrs. Desirability values were 0.729. The optimum formula for AC has viability of total yeast mold of 7.39 x 10 6 CFU/g, moisture content of 5.62%, a w 0.303, and pH 4.18.

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Edible coating is a thin layer that can be made of several materials, one of which is polysaccharides, such as alginates, carrageenan, agar, chitin, chitosan, pectin, starch, cellulose derivatives, and gums. The application of food products with edible coatings has been widely carried out and has been proven to improve quality and extend the shelf life of the product. Antibacterial agent can be added to improve the performance of edible coating. This study was aimed to explore the potential of lemongrass essential oil as an antibacterial agent in alginate based antibacterial edible coating solutions, especially against pathogenic bacteria. Edible coating is made of alginate powder, modified cassava flour (Mocaf), beeswax, glycerol and antibacterial agent. The additional levels of lemongrass essential oil into edible coating formula were 0.25, 1.50 and 0.75%. The antibacterial activity of the edible coating solution produced was tested against Escherichia coli, Staphylococcus aureus, Salmonella, and Pseudomonas aeruginosa by employing a disk diffusion testing method. Antibacterial agents used in previous studies to develop alginate-based antibacterial edible coatings and potential applications of the developed alginate-based edible coatings incorporated with lemongrass essential oil were identified by browsing through the internet. The results showed that various antibacterial agents have been explored to improve the performance of alginate based edible coatings. An antibacterial activity study exhibited that the highest antibacterial activity was found in the edible coating with the addition of 0.50% lemongrass essential oil, except for S. aureus at the addition level of 0.75%. This study suggests that the addition of lemongrass essential oil for the manufacture of alginate based edible coating solution is 0.50%. The potential uses of edible coatings made from alginate with the addition of lemongrass essential oil are to coat various animal and plant based food products.

Kebijakan Merdeka Belajar Kampus Merdeka (MBKM) merupakan program untuk mempersiapkan lulusan perguruan tinggi  agar siap menghadapi tantangan masadepan.  Penyesuaian bentuk  pembelajaran  menjadi urgent untuk dilakukan guna mempersiapkan  lulusan yang  tangguh dan  siap  merespon perkembangan. Penelitian ini bertujuan untuk  mengetahui  respon  dari stakeholder  terhadap kebijakan merdeka belajar  sebagai upaya peningkatan kualitas lulusan. Responden  survey  terdiri dari mahasiswa aktif, dosen dan tenaga kependidikan.    Hasil  survey menunjukkan   bahwa mahasiswa,dosen dan tendik Sebagian besar telah mengetahui program MBKM tetapi belum secara keseluruhan, media publikasi yang efektif menurut mahasiswa, dosen dan tendik   berbasis pada perguruan tinggi  baik Web maupun media sosial. Kegiatan MBKM yang telah terlaksana sudah dirasakan manfaatnya oleh mahasiswa yaitu berupa peningkatan softskill, kesiapan mahsiswa menghadapi masa pasca kuliah dan peningkatan kompetensi di bidang studinya masing-masing.