The purpose of the study is to carry out the democratic parenting in Tere Liye's novel Si Anak Badai. The writer uses democratic parenting written by Istisaroh and Widyasari (2019). The indicator are: encouraging children to foster independent; being responsible and respect other people; and approaching to children gently. The study is qualitative research for it is about literary phenomena (Endraswara:2011). The indicators are served in Bapak, Mamak, and their two sons and a daughter. As parents, Bapak and Mamak applied democratic parenting. They encourage, and approach their children wisely. They teach their children how to be a good people by seeing some phenomena in their daily life so their children becomes a good role model for their friends.
This research examines the experiences of police working in conflict areas, how they adapt to situations that are prone to conflict, including their views on the conflicting parties, namely the community, companies and local governments as well as the communication barriers they experience with the new culture. This research focuses on the stories of the duties of Bintara, namely the police with the lowest rank in the police structure in conflict areas in Mesuji Regency, Lampung Province, Indonesia. The stories of Bintara who served in this conflict area are very interesting to study and analyze after conducting long research on their lives. This study uses an ethnography approach with qualitative methods, where in-depth interviews and observation are data collection techniques. The results of this study indicate that there is no non-commissioned officer who wants to be placed in a tense area because of the conflict, threats to life that always loom, skin diseases, no clean water source, poisoned food, and communication barriers with the community are one cause, namely stereotypes and prejudices against conflict area communities. The stories of the police on duty as a result of this research are full of tension and life threats are explored in ethnography.
ABSTRACT IPTEKS-based community service has been done with the Entrepreneurship and Workshop unit of MAN Purbalingga. The objectives of the activities were (1) Transferring of soap making technology to produce natural soap-base; (2) Transferring of cold-process and hot-process methods for the creation of soap-souvenirs with various shapes and colors; and (3) Transferring the packaging knowledge for souvenir soap products. The methods applied include student education, training, and the diffusion of science and technology to produce souvenir soap. The post-test results showed that there was an increased knowledge of the partners on saponification reactions (0% to 50%), soap making principles (0% to 54.2%), as well as the understanding of raw materials, additives, and soap-making equipment. The three main factors that could encourage the partners to make soap were an eagerness on how to make soap (70.8%); business opportunity (62.5%), and wanted to make soap creations (29.1%). This community service activity was expected to provide benefits in the form of partnership ability to produce souvenir soap made from natural ingredients with various shapes and colors. Keywords: cold-process, hot-process, souvenir soap
PurposeInventory control models for perishable products have primarily used a FIFO issuing policy with the objective of minimizing the number of outdated units. This paper aims to develop a model to evaluate an issuing policy for a single product with a fixed shelf life in single echelon inventory system. The issuing policy considers the remaining shelf life of the in‐stock inventory and the expected time that the product will spend in inventory as the decision driver.Design/methodology/approachThe model developed has an objective of maximizing expected revenue over time with a budget constraint. A heuristic algorithm is proposed to iteratively arrive at the best solution to the formulation. The heuristic is tested by employing a simulation model of the system.FindingsThe proposed heuristic is tested against both the FIFO and the random allocation approaches and found to be superior for all the in‐stock with remaining shelf life distribution means of above 40 percent. No significant performance differences were found for the three approaches for remaining shelf life distribution.Research limitations/implicationsThe research is focused on a single product with multiple expiration dates and further research is necessary to determine the best policies for the multi‐product multi‐expiration date environment where the items are substitutable..Practical implicationsRetailers stock items with multiple expiration dates. The customer, for obvious reasons, is more likely to choose the item with the longer remaining shelf life. Therefore, the supply to the retailer's shelves and issuing policies for making available the particular items to the customers affect product outdating and related costs. Revenues will be affected by the extent to which more can be charged for items with a longer remaining shelf life or by the impact of the remaining shelf life on demand. This paper provides for a practical approach to that end.Originality/valueThe proposed issuing policy has not been tested before and thus makes a contribution to the body of knowledge. The flexibility of using different values for acquisition costs, selling prices, salvage value and penalty functions is a particular strength of the proposed model. Moreover, its potential application to inventory control problems for a wide range of perishable products is substantial.
In the present work, sago was fermented with lactic acid bacteria (LAB) isolated from wikau maombo, and used in the production of crackers. The effect of fermentation period, LAB strain, and inoculum concentration on the properties of the flour were investigated. Results showed that the best fermentation treatment was by using LAB UM1.3A with OD 0.75 for 48 h. The fermented flour had a swelling power of 11.39 g/g, water solubility index of 17.58%, pH of 6.32, and distinctive crystallinity and pasting properties as compared to native flour (unfermented; control). Crackers produced from the fermented flour contained higher fat, protein, and crude fibre than those produced from native sago flour. These crackers were salty and crispy. The degree of acceptability of the crackers made from fermented flour was comparable to the crackers made from wheat flour.
