Tujuan penelitian ini untuk mengetahui seberapa besar kontribusi Pajak Kendaraan Bermotor (PKB) dan Bea Balik Nama Kendaraan Bermotor (BBNKB) di SAMSAT Aceh Timur terhadap Pendapatan Asli Daerah (PAD) Provinsi Aceh. Metode penelitian ini bersifat deskriptif, yaitu mengumpulkan dan mengurai data-data yang diperoleh dengan cara telaah kepustakaan, penelitian lapangan berupa observasi, interview dan dokumentasi. Hasil dari penelitian menunjukkan bahwa Pajak Kendaraan Bermotor (PKB) dan Bea Balik Nama Kendaraan Bermotor (BBNKB) di SAMSAT Aceh Timur kurang berkontribusi terhadap Pendapatan Asli Daerah (PAD) Provinsi Aceh, dengan nilai rata-rata kontribusi sebesar 0,028%. Namun, laju pertumbuhan penerimaan Pajak Kendaraan Bermotor dan Bea Balik Nama Kendaraan Bermotor terus mengalami peningkatan dengan rata-rata laju pertumbuhan sebesar 7,41%. Agar nilai kontribusi dari Pajak Kendaraan Bermotor dan Bea Balik Nama Kendaraan Bermotor terhadap PAD Provinsi Aceh terus meningkat maka dibutuhkan kerjasama serta komunikasi yang baik antara Petugas pajak dan Wajib Pajak.

This study examined the type of mathematical tasks in two Australian and two Indonesian mathematics textbooks for 7th-grade students. The quantitative data were collected from the coding results of the tasks in the textbooks. The tasks were coded based on six categories: the presentation forms, the cognitive requirements, the contextual features, the information provided, the number of steps required, and the numbers of answers. Both the similarities and differences in the mathematical tasks provided in the selected textbooks were analysed. The coding results reveal that the majority of tasks in both the Australian and Indonesian textbooks were presented in verbal and combined forms. Routine and closed tasks were still dominant in the four textbooks. More than 93% of tasks in the four textbooks had sufficient information for students to solve the problem. One of the Australian textbooks had a higher proportion of tasks with real-world contexts than the other textbooks. One of the Indonesian textbooks showed a high proportion of tasks requiring multiple steps or procedures. These results were used to explore the learning opportunities offered by the textbooks, and the possible influence on students’ performances in international assessments. Some recommendations for the refinement of the textbooks and future research are also outlined at the end of the study.

Meatballs are one of the most popular processed meats in various countries. The meats commonly used to make meatballs are beef, chicken, and fish. The purpose of this study was to assess the quality of fish meatballs preserved with bacteriocin from Pediococcus pentosaceus strain 2397 during room temperature storage. The experimental design used in this study was a factorial, completely randomized design. There were two factors, i.e., bacteriocin concentrations (0%, 0.15%, 0.30%, 0.45% and 0.60%) and storage time (0, 1, 2, and 3 days). Data obtained were statistically analyzed using Analysis of Variance and continued with Duncan Multiple Range Test at 5% level. Meanwhile, data on microbiological counts were tabulated and analyzed descriptively. This study showed that the concentration of bacteriocins, storage time, and their interactions significantly affected fish meatballs' moisture and ash contents. The shelf life of fish meatballs at room temperature could be extended from 1 day in the treatment without bacteriocin to 2 days in the treatment using 0.60% bacteriocin with 73.21% water content, 0.93% ash, Staphylococcus aureus 0 CFU/g, and TPC 2.60x10 5 CFU/g. This finding is expected to be useful for preserving fish meatballs, especially for street meatball traders who do not have facilities for cooling and freezing the meatballs.

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Meatballs are one of the most popular processed meats in various countries. The meats commonly used to make meatballs are beef, chicken, and fish. The purposes of this study were to evaluate the nitrogen, carbon, and Tween sources on the growth and antimicrobial activity of bacteriocin of P. pentosaceus strain 2397 and to assess the quality of fish balls preserved with bacteriocin from P. pentosaceus strain 2397 during initial storage at freezing temperature in –18 °C. The experimental design used in this study was a factorial, completely randomized design. There were two factors, i.e. bacteriocin concentrations (0, 0.15, 0.30, 0.45, and 0.60%) and storage time (0, 3, 6, and 9 d). Data obtained were statistically analyzed using analysis of variance (ANOVA) and continued with Duncan multiple range test (DMRT) at 5% level. Meanwhile, data on microbiological counts were tabulated and analyzed descriptively. The data showed that the addition of various nitrogen, carbon, or Tween sources did not significantly (p > 0.05) affect the growth of P. pentosaceus strain 2397. The addition of peptone, beef extract or ammonium sulfate, lactose, or Tween 80 into the de Man, Rogosa, and Sharpe broth (MRSB) significantly (p < 0.05) increased the bacteriocin antimicrobial activity of strain 2397 against E. coli. Using 0.60% bacteriocin produced fish balls according to the quality standard of fish balls and maintained the quality of fish balls during initial storage for 9 d at freezing temperatures.