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"Terjadi perbedaan yang cukup signifikan antara jumlah impor dan ekspor untuk komoditas apel di Indonesia. Jumlah impor buah apel jauh lebih besar dibanding dengan jumlah ekspor apel lokal. Hal ini mengakibatkan berlebihnya panen apel lokal di Indonesia, sehingga salah satu alternatif cara untuk mereduksi kelebihan apel lokal adalah dengan mengolah apel lokal yang berlebih tersebut menjadi cuka apel. Cuka apel bersifat anti septik yang mampu membunuh bakteri-bakteri dalam saluran pencernaan, memperbaiki metabolisme tubuh, memperlancar aliran darah untuk mengatasi toxemia alias keracunan dalam peredaran darah dan mencegah obesitas. Proses pengolahan cuka apel menggunakan Apel Anna, dengan proses fermentasi dua tahap; yaitu fermentasi glukosa dalam apel menjadi alkohol dengan bantuan Saccharomyces cerevisiae. dan kemudian alkohol difermentasi menjadi asam asetat dengan bantuan bakteri Acetobacter aceti. Metode yang digunakan pada fermentasi ini adalah kombinasi fermentasi aerob dan anaerob. Pada penelitian ini dilakukan penambahan Saccharomyces cerevisiae dengan variasi 5 dan 7,5 gram. Variasi juga dilakukan pada penambahan gula dengan kadar 0%, 10%, dan 15%. Analisis kadar alkohol, kadar asam asetat, dan pH dilakukan 2 kali setiap seminggu selama 3 minggu masa inkubasi fermentasi aerob. Penentuan kadar alkohol dengan menggunakan Gas Chromatography, kadar asam asetat dengan titrasi asam-basa, dan penentuan pH dilakukan dengan pH meter. Hasil yang diharapkan pada penelitian ini adalah perancangan produk cuka apel, penambahan ragi Saccharomyces cerevisiae dan penambahan gula yang tepat untuk mencapai kondisi optimal dan menentukan kadar alkohol, kadar asam asetat, dan pH dari produk cuka apel sebagai parameter optimasi proses fermentasi.

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There is quite significance between total export and import for Apple comodity in Indonesia. Total import of Apple is greater than total export. This fenomena could make the excess of local apple in Indonesia. In order to avoid that fenomena, an alternative way is manufacturing the excess of local apple to become apple vinegar. Apple vinegar is an antiseptic that can eliminate bacterias in our body, it could also avoid obesitas.

Manufacturing prosess of apple vinegar from anna apple using two stage of fermentation; glucose fermentation to become alcohol assist by Saccharomyces cerevisia, and then the alcohol is fermentated assist by Acetobacter acetii bacteri. Methode that is used on this fermentation are combination of aerob and anaerob fermentation.

In this research, saccharomyces cerevisiae is added with variation 5 and 7,5 gr. Variation is also used with sugar added 0%, 10%, and 15%. Two times a week alcohol, acetat acid, and pH is analysid. Alcohol content is measured by using Gas Chromatography, acetat acid is measured by acid-base titration, and pH is measured by pH meter.

Result that is expected in this research is chemical product design of apple vinegar, amount of Saccharomyces cerevisiae and sugar that could make the fermentation prosess going optimal."

"To study the ethanol production of cashew nut apple extract by Zymomonas mobilis fermentation, a batch fermentation process (in 24, 48 and 72 hours) using cashew nut apple extract (red, green and yellow variety) were performed. The urea, ammonium sulphate, extract of green peanut sprout and extract of koro were used as sources of nitrogen. The green cashew nut extract with ammonium sulphate in 24 hours of fermentation produced ethanol in optimum result. This treatment yielded pH of 5.87, 7.64 g/100 ml of sugar (with 48.44% of consumption), 8.0 x 10 bacterial (u = 0,154) and ethanol equal to 33.02 g/l (Ye= 90.19%)."

"This title is based on first-hand interviews with professionals of all levels who have studied Apple, hundreds of hours observing the selling floor in Apple's retail space, and extensive research into the company's training programs.Acknowledgments Introduction: Enriching Lives Part I: Inspiring Your Internal Customer Chapter 1: Dream Bigger Chapter 2: Hire for Smiles Chapter 3: Cultivate Fearless Employees Chapter 4: Build Trust Chapter 5: Foster a Feedback Loop Chapter 6: Develop Multitaskers Chapter 7: Empower Your Employees Part II: Serving Your External Customer Chapter 8: Follow Apple's Five Steps of Service Chapter 9: Reset Your Customer's Internal Clock Chapter 10: Sell the Benefit Chapter 11: Unleash Your Customer's Inner Genius Chapter 12: Create Wow Moments Chapter 13: Rehearse the Script Chapter 14: Deliver a Consistent Experience Part III: Setting the Stage Chapter 15: Eliminate the Clutter Chapter 16: Pay Attention to Design Details Chapter 17: Design Multisensory Experiences Conclusion: The Soul of Apple Notes Index"

"To study the ethanol of cashew nut apple extract by zymomonas mobilis fermentation process (in 24,48 and 72 hours) using cashew nut apple extract (red,green and yellow variety) were performed. The urea, ammonium sulphate, extract of green peanut sprout and extract with ammonium sulphate in 24 hours of fermentation produced ethanol in optimum result. this treatment yielded pH of 5.87, 7.64g/100 ml of sugar (with 48.44% of consumption), 8.0 X 10 bacterial and ethanol equal to 33.02 g/l"

"ABSTRAKDalam kehidupan era digital yang penuh dengan kemudahaan, terdapat suatu perangkat yang paling lekat dengan aktivitas sehari-hari. Perangkat yang dimaksud disebut dengan smartphone. Kehadiran smartphone mulai merubah cara pandang manusia termaksud gaya hidup dan kerpercayaan diri. Fenomena yang paling terasa adalah dengan hadirnya produk Iphone yang diciptakan oleh Apple pada tahun 2007 silam. Iphone terkenal sebagai produk yang membawa perubahan dalam dunia smartphone. Citra yang dimiliki telepon genggam milik Apple membuat Iphone menjadi terkenal dan diminati oleh penggemar smartphone. Kemewahan dan eksklusif dapat dirarasan di produk Iphone oleh penggunanya. Saat ini Iphone bukan hanya perangkat dalam berkomunikasi atau hiburan, Iphone juga sebagai salah satu bentuk gaya hidup dan meningkatkan kepercayaan diri bagi penggunanya. Apple berhasil menjadi merek termahal didunia sehingga citra yang dimilikinya sangat tinggi dan menjadi merek yang bergengsi. Penggunaan Iphone dikalangan mahasiswa di Indonesia menjadi sebuah fenomena. Pasalnya mahasiswa belum bekerja dan tidak memilki pendapatan tetap, akan tetapi mereka memilih Iphone sebagai teman dalam aktivitasnya.

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ABSTRACTIn the life of the digital era filled with ease, there is a device that is most attached to daily activities. This device is called a smartphone. The presence of smartphones began to change the way peoples perspective of lifestyle and self esteem. The most known phenomenon is the launch of Iphone products created by Apple in 2007. Iphone is famous as a product that change the world of smartphones. The image created by Apple, makes Iphone became famous and enthused by smartphone enthusiasts. Luxury and exclusive can be aligned in Iphone products by its users. Currently Iphone is not just a device in communicating or entertainment, Iphone as well as one form of lifestyle and increase confidence for its users. Apple managed to become the world 39 s most expensive brands so that its image is very high and become a prestigious brand. The use of Iphone among students in Indonesia becomes a phenomenon. Because the students have not worked and do not have fixed income, but they choose Iphone as a friend in its activities."

"Latar Belakang: Fokus disinfeksi saluran akar telah berubah dari disinfeksi agresif menjadi seleksi protektif dalam prosedur regeneratif endodontik. Larutan irigasi sintetik yang digunakan hingga saat ini toksik terhadap sel punca pulpa, salah satunya yang memiliki kemampuan proliferasi dan transdiferensiasi tinggi adalah hDPSCs. Oleh sebab itu, penelitian terkait disinfeksi berbahan alami yang mampu mempertahankan viabilitas sel punca terus berkembang pesat. Salah satu larutan irigasi alami yang bersifat antimikrobial dan agen kelator adalah larutan cuka apel. Untuk menjadikannya obat herbal terstandar hingga fitofarmaka, perlu diidentifikasi kelompok senyawa kimia dan uji viabilitas hDPSCs.Tujuan: Menganalisis pengaruh larutan cuka apel berbagai konsentrasi terhadap viabilitas hDPSCsMetode: hDPSCs ditambahkan DMEM+FBS10% (kontrol negatif), EDTA 17% (kontrol positif), larutan cuka apel dengan konsentrasi 2,5%, 5%, dan 10% dengan enam kali pengulangan. Selanjutnya, persentase viabilitas hDPSCs didapat dari MTT assays melalui microplate reader dalam nilai absorbansi. Data kemudian diolah statistik melalui uji parametrik One-way ANOVA.Hasil: Nilai rerata viabilitas sel hDPSC pada semua kelompok perlakuan bernilai diatas 70% sehingga tidak toksik menurut standar ISO dengan rerata viabilitas tertinggi pada kelompok 2,5% dan terendah pada kelompok EDTA 17% diikuti kelompok 10%.Kesimpulan: Larutan cuka apel dapat diidentifikasi kelompok senyawa kimia dan nilai viabilitas sel paling tinggi pada konsentrasi 2,5%.

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Background: Focus on root canals disinfection have shift from aggressive to protective selection in regenerative endodontic procedures. Synthetic root canals irrigation that had been used until now are toxic toward pulp stem cells, one of them, hDPSCs which have higher proliferation and transdifferentiation ability. Therefore, research on natural disinfection which maintain stem cell viability keep developing rapidly. One of the natural disinfection that has antimicrobial effect and chelating agent is apple cider vinegar. To standardized it as modern medicine, need to identify group of chemical compounds and analyzing the viability percentage of hDPSCs.

Objective: Analyze the impact of apple cider vinegar solution in various concentrations on viability of hDPSCs.

Methods: hDPSCs were given DMEM+FBS10% (negative control), 17% EDTA (positive control), apple cider vinegar solution in 2.5%, 5% and 10% concentrations with six repetitions. Percentage viability of hDPSCs were analyze from MTT assays with microplate reader in absorbance value. Then, data were proccessed statictically with parametric One-way ANOVA.

Results: The average viability of hDPSCs were above 70% which considered non-toxic according to ISO, with the highest cells viability in 2.5% and the lowest cells viability in 17% EDTA followed by 10% groups.

Conclusion: Apple cider vinegar solution’s chemical compounds can be identified with the highest cells viability were at 2.5%."

"Tujuan penelitian ini adalah menganalisis pengaruh brand trust dan brand affect terhadap brand loyalty pada merek Apple di Jakarta. Penelitian ini menggunakan pendeketan kuantitatif. Sampel penelitian adalah pengguna merek Apple di Jakarta dengan jumlah 100 responden. Penarikan sampel menggunakan teknik purposive atau judgemental. Penelitian ini menggunakan metode survei menggunakan kuesioner dan dianalisis melalui analisis regresi berganda. Hasil dari penelitian ini menunjukkan bahwa brand trust secara individual tidak berpengaruh terhadap brand loyalty; brand affect secara individual memiliki pengaruh positif signifikan terhadap brand loyalty; brand trust dan brand affect secara bersama-sama memiliki pengaruh positif signifikan terhadap brand loyalty.

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The purpose of this research is to discover the effects of brand trust and brand affect toward brand loyalty of Apple as a brand. This study uses a quantitative approach by distributing questionnaires to 100 respondents of Apple’s users around Jakarta. In order to select the respondent, this study uses purposive or judgmental method. The results indicate that brand affect has significant positive effect toward brand loyalty; brand trust is neglected as it has no significant effect showed by the regression model; the combination of brand trust and brand affect, together, resulted in significant positive effect on brand loyalty."