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The use of derivative instruments can be used to control financial risk to be able to drive an increase in company value. The contribution of this study is to seek the relationship between variables that can increase company value, then increasing the val... see more

Abstract -  The purpose of this study was to determine the effect of openness to experience and entrepreneurial self-efficacy on entrepreneurial intention and examine the moderating role of entrepreneurship education and gender on the influence betwe... see more

The aim in this reseach is to find empirical evidence to finding the influence between leverage, liquidity, growth, and firm size towards firm performance. The reseach method used was purposive sampling with a total sample of 44 firms listed on the Indone... see more

Background: Children with cancer require special interventions and palliative care to improve their quality of life. The epidemiology of pediatric cancer is needed as a basis for determining health policy. Purpose: This study describes pediatric cancer pa... see more

This research attempts to place the ownership structure, which includes managerial ownership, institutional ownership, foreign ownership, and concentration ownership as determinants to predict value of the firm. Managerial ownership will be identified and... see more

This study aims to determine the effect of CSR Index to the value and performance of manufacturing companies listed on the Indonesia Stock Exchange (BEI), and to find out how much the ability of the variable CSR Index in explaining the variable ... see more

El historiador agustino Enrique Flórez, con su obra España Sagrada, domina la historiografía española del XVIII. Su análisis de la Spania bizantina es acertada en muchas ocasiones, pero carece de fundamento en otras. Algunos juicios históricos sobre hecho... see more

PEMANFAATAN HASIL PERIKANAN SEBAGAI PRODUK BERNILAI TAMBAH (VALUE-ADDED) DALAM UPAYA PENGANEKARAGAMAN PANGAN [Utilization of Fishery Products with Added Value to Support Food Diversification] Tri Winarni Agustini 1) , dan Fronthea Swastawati 1) 1) Staf Pengajar Program Studi Teknologi Hasil Perikanan Jurusan Perikanan FAPRIKAN, Universitas Diponegoro – Semarang Diterima  12 Agustus 2002 /Disetujui 8 April 2003 ABSTRACT   Utilization of fishery products efficiently and cooperatively is important to improve esthetical value of the products. Diversification of fishery products is possible to be implemented, both vertically and horizontally. Understanding of their processing technology is very important for fish processors in order to produce healthy products and highly accepted by consumers. In accordance to the government policy about National Food Safety Programs, one of which is to improve the production of processed food, the diversification of fishery processing should be pointed to very focus condition. The consumption of fish is still low in Indonesia (± 21.69 kg per capita per year), while the fishery resources are abundance. Therefore, efforts in increasing consumption of fish by the consumer to reach the target of the national program i.e. 26.5 kg/capita/year are needed.  Production of “Value-added” by diversification method is aimed not only to improve consumption but also to create appetizing products for the consumers. Some examples of “Value Added” product that are becoming popular nowadays include: fish ball, milk fish pressed-cooked, fish nuggets, fish sausage, ekado fish, aji furai, etc. Some products had been sold by home industries but is still possible to produce in industrial scale. The raw material used can be from marine or cultured fish and also frozen surimi, that are potential to be implemented in Indonesia.     

PEMANFAATAN HASIL PERIKANAN SEBAGAI PRODUK BERNILAI TAMBAH (VALUE-ADDED) DALAM UPAYA PENGANEKARAGAMAN PANGAN [Utilization of Fishery Products with Added Value to Support Food Diversification] Tri Winarni Agustini 1) , dan Fronthea Swastawati 1) 1) Staf P... see more
< | p class="MsoNormal" style="text-align:center | " align="center"> | < | strong> | < | span style="font-size:13pt | " lang="en-gb" xml:lang="en-gb"> | PEMANFAATAN HASIL PERIKANAN SEBAGAI PRODUK BERNILAI TAMBAH < | /span> | < | /strong> | < | /p> |  < | p class="MsoNormal" style="text-align:center | " align="center"> | < | strong> | < | span style="font-size:13pt | " lang="en-gb" xml:lang="en-gb"> | (VALUE-ADDED) DALAM UPAYA PENGANEKARAGAMAN PANGAN< | /span> | < | /strong> | < | /p> |  < | p class="MsoNormal" style="margin-top:12pt | text-align:center | " align="center"> | < | span lang="en-gb" xml:lang="en-gb"> | [Utilization of Fishery Products with Added Value to Support Food Diversification]< | /span> | < | /p> |  < | p class="MsoNormal" style="margin-top:16pt | text-align:center | " align="center"> | < | strong> | < | span style="font-size:10pt | " lang="en-gb" xml:lang="en-gb"> | Tri Winarni Agustini < | sup> | 1)< | /sup> |   |  dan Fronthea Swastawati < | sup> | 1)< | /sup> | < | /span> | < | /strong> | < | /p> |  < | p class="MsoNormal" style="margin-top:6pt | text-align:center | " align="center"> | < | strong> | < | sup> | < | span style="font-size:11pt | " lang="en-gb" xml:lang="en-gb"> | 1) < | /span> | < | /sup> | < | /strong> | < | span style="font-size:9pt | " lang="en-gb" xml:lang="en-gb"> | Staf Pengajar Program Studi Teknologi Hasil Perikanan Jurusan Perikanan FAPRIKAN |  Universitas Diponegoro – Semarang < | /span> | < | /p> |  < | p class="MsoNormal" style="margin-top:6pt | text-align:center | " align="center"> | < | span style="font-size:9pt | " lang="en-gb" xml:lang="en-gb"> | Diterima< | span> |   |  < | /span> | 12 Agustus 2002 /Disetujui 8 April 2003< | /span> | < | /p> |  < | p class="MsoTitle" style="margin-top:18pt | "> | < | span lang="en-gb" xml:lang="en-gb"> | ABSTRACT < | /span> | < | /p> |  < | p class="MsoTitle"> | < | span style="font-size:10pt | " lang="en-gb" xml:lang="en-gb"> |   | < | /span> | < | /p> |  < | p class="MsoNormal" style="text-align:justify | text-indent:30pt | "> | < | em> | < | span style="font-size:9pt | " lang="en-gb" xml:lang="en-gb"> | Utilization of fishery products efficiently and cooperatively is important to improve esthetical value of the products. Diversification of fishery products is possible to be implemented |  both vertically and horizontally. Understanding of their processing technology is very important for fish processors in order to produce healthy products and highly accepted by consumers.< | /span> | < | /em> | < | /p> |  < | p class="MsoNormal" style="text-align:justify | text-indent:30pt | "> | < | em> | < | span style="font-size:9pt | " lang="en-gb" xml:lang="en-gb"> | In accordance to the government policy about National Food Safety Programs |  one of which is to improve the production of processed food |  the diversification of fishery processing should be pointed to very focus condition. The consumption of fish is still low in Indonesia (< | /span> | < | /em> | < | em> | < | span style="font-size:9pt | font-family:Symbol | " lang="en-gb" xml:lang="en-gb"> | < | span> | ±< | /span> | < | /span> | < | /em> | < | em> | < | span style="font-size:9pt | " lang="en-gb" xml:lang="en-gb"> |  21.69 kg per capita per year) |  while the fishery resources are abundance. Therefore |  efforts in increasing consumption of fish by the consumer to reach the target of the national program i.e. 26.5 kg/capita/year are needed.< | span> |   |  < | /span> | < | /span> | < | /em> | < | /p> |  < | p class="MsoNormal" style="text-align:justify | text-indent:30pt | "> | < | em> | < | span style="font-size:9pt | " lang="en-gb" xml:lang="en-gb"> | Production of “Value-added” by diversification method is aimed not only to improve consumption but also to create appetizing products for the consumers. Some examples of “Value Added” product that are becoming popular nowadays include: fish ball |  milk fish pressed-cooked |  fish nuggets |  fish sausage |  ekado fish |  aji furai |  etc. Some products had been sold by home industries but is still possible to produce in industrial scale. The raw material used can be from marine or cultured fish and also frozen surimi |  that are potential to be implemented in Indonesia.< | span> |   |   |  < | /span> | < | /span> | < | /em> | < | /p> |  < | p class="MsoNormal" style="text-align:justify | text-indent:30pt | "> | < | span style="font-size:9pt | " lang="en-gb" xml:lang="en-gb"> |   | < | /span> | < | /p> | < | br /> | < | p class="MsoNormal" style="text-align:justify | line-height:200% | "> | < | em> | < | span style="font-size:9pt | line-height:200% | " lang="en-gb" xml:lang="en-gb"> | < | span> |   | < | /span> | < | /span> | < | /em> | < | /p> | 

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