Enhancement method for assignments of staff in multiple events

Enhancement method for assignments of staff in multiple events http://repository.uhamka.ac.id/1603/ Diponegoro, Ahmad A problem of staff assignment in an organization with multiple assignments of scheduled events is addressed here. The objective is to propose an efficient and practical approach for enhancing a given policy of staff assignments to attain a more efficient operation. To address… Continue reading Enhancement method for assignments of staff in multiple events

Modeling of a scheduling method for organizing training assignments

Modeling of a scheduling method for organizing training assignments The objectives of this research are (i) to develop a model for managing staff assignments in an institution that organizes various events of training; and (ii) to propose a method for determining an optimal policy for the staff assignments. Two preliminary results are obtained. First, an… Continue reading Modeling of a scheduling method for organizing training assignments

Structural Equation Modelling (SEM) on Teacher Competencies Test of Indonesian EFL Senior High School Teachers

Structural Equation Modelling (SEM) on Teacher Competencies Test of Indonesian EFL Senior High School Teachers http://repository.uhamka.ac.id/1596/ The purpose of this paper is to investigate what factors influenced on Teacher competencies Test (Uji Kompetensi Guru/UKG) of Indonesian ESL Senior High School teacher’s in West Java Indonesia. The data used in this study were derived from a… Continue reading Structural Equation Modelling (SEM) on Teacher Competencies
Test of Indonesian EFL Senior High School Teachers

Penetapan Kadar Capsaicin pada Tiga Varietas Cabai dan Uji Aktivitas Proteksi Lambung (Gastroproteksi) oleh Capsaicin terhadap Tikus Wistar Jantan

Penetapan Kadar Capsaicin pada Tiga Varietas Cabai dan Uji Aktivitas Proteksi Lambung (Gastroproteksi) oleh Capsaicin terhadap Tikus Wistar Jantan Cabai merupakan salah satu komoditas sayuran yang banyak dikonsumsi oleh masyarakat Indonesia. Cabai mengandung suatu senyawa khas yang disebut capsaicin yang memberikan sensasi panas seperti terbakar apabila dikonsumsi. Tingkat kepedasan cabai bergantung pada kadar capsaicin yang… Continue reading Penetapan Kadar Capsaicin pada Tiga Varietas Cabai dan Uji
Aktivitas Proteksi Lambung (Gastroproteksi) oleh Capsaicin
terhadap Tikus Wistar Jantan