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"Pengaruh arang aktif terhadap pencokelatan pada kultur daun Dendrobium lasianthera J.J.Sm telah diteliti di Laboratorium Fisiologi Tumbuhan Departemen Biologi. Penelitian bertujuan untuk mengetahui respons eksplan terhadap penambahan arang aktif pada medium ½ MS (Murashige dan Skoog) modifikasi dan untuk mengetahui konsentrasi arang aktif yang tepat dalam mengurangi pencokelatan pada kultur daun Dendrobium lasianthera. Pemberian arang aktif pada medium ½ MS modifikasi dibagi menjadi empat kelompok: Kontrol (K =0%), Perlakuan 1 (P1 = 0,1%), Perlakuan 2 (P2 = 0,2%), dan Perlakuan 3 (P3 =0,3%). Hasil penelitian menunjukkan bahwa penambahan arang aktif 1%, 2%, dan 3% dapat mengurangi pencokelatan, yaitu 10% eksplan mengalami pencokelatan, 78% eksplan tetap hijau, dan 12% eksplan mengalami bleaching. Konsentrasi arang aktif 3 g/l cenderung lebih baik dalam mengurangi pencokelatan. ......The effect of activated charcoal to browning in leaf culture of Dendrobium lasianthera J.J.Sm were studied in the Laboratory of Plant Physiology at Department of Biology. This study was aimed to know the respons of explants and to determine the best concentration of activated charcoal to minimize the browning. Treatment of activated charcoal in ½ MS medium divided into four group: Control (K = 0%), Treatment 1 (P1 = 0,1%), Treatment 2 (P2 = 0,2%), and Treatment 3 (P3 = 0,3%). Explant responded by browning (10%), staying green (78%), and bleaching (12%). The result showed that activated charcoal 1%, 2%, and 3% can minimize the effect of browning. The best result were obtained with ½ MS medium supplemented with 3 g/l activated charcoal."

"Color plays an important role in appearance and acceptability of fruits and vegetables. Changes in color of fruits and vegetables take place through enzymatic mechanism in which polyphenol oxidases (PPOs) catalyze the oxidation of phenolic compounds to quinones, which subsequently produce brown pigments through spontaneous non-enzymatic polymerization. Browning coloration of many fruits and vegetables may develop during ripening, handling, storage and processing, when tissue are wounded by cutting, bruising, or during peeling, slicing or pulping of raw material while on preparation. Therefore, it is important to control the browning process as it affects appearance, nutritional quality and quantity of marketable produces. This paper focuses on the nature of browning enzymatic in fruits and vegetables, and its controlling methods."

"Tujuan dari penelitian ini adalah untuk mengetahui perlakuan yang efektif dalam mencegah enzymatic browning pada buah lokal. Penelitian dilakukan terhadap apel malang, belimbing dan pisang emas dengan perlakuan menggunakan larutan sari lemon, cuka dan tablet vitamin C. Keefektifan dari perlakuan dinilai berdasarkan waktu browning. Perlakuan menggunakan 25 sari lemon dengan penyimpanan dalam suhu pendingin ditemukan paling efektif mencegah enzymatic browning pada buah apel malang dan pisang emas sedangkan pada buah belimbing, perlakuan 0.5 tablet vitamin C dan penyimpanan dalam suhu pendingin ditemukan paling efektif. Beberapa perlakuan juga mempengaruhi kandungan vitamin C. 50 sari lemon meningkatkan kandungan vitamin C apel malang dan belimbing sebesar 10mg/100ml dan 0.5 tablet vitamin C meningkatkan kandungan vitamin C.

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The objective of this research is to find an effective method of enzymatic browning inhibition in local fruits. This research studies Malang apples, carambolas and Emas bananas that has been treated with solutions of lemon juice, vinegar and vitamin C tablets. The effectiveness of these treatments is measured using time of browning. Treatment using 25 lemon juice in refrigerated storage is found to be most effective in inhibiting enzymatic browning of Malang apples and Emas bananas while in carambolas, 0.5 vitamin C tablet with refrigerated storage is found to be more effective. Some treatments also affect the vitamin C content. 50 lemon juice increases the vitamin C content of Malang apple and carambolas by 10mg 100ml and 0.5 vitamin C tablets increases the vitamin C content of carambolas by 40mg 100ml."

"Dendrobium lasianthera J.J.Sm merupakan anggrek endemik Papua yang terancam punah sehingga perlu dilakukan perbanyakan melalui teknik kultur in vitro. Pencokelatan eksplan harus diatasi sebelum melangkah ke perbanyakan tersebut. Penelitian ini dilakukan untuk mengetahui pengaruh pretreatment terhadap pencokelatan eksplan. Eksplan daun berukuran ± 8 mm x 5 mm diperoleh dari bibit botolan dan sebanyak 15 eksplan ditanam dalam 1 botol kultur berisi medium ½MS (Murashige dan Skoog 1962) modifikasi + 1 mgl-1 NAA + 0,1 mgl-1 BAP. Beberapa pretreatment yang diujikan ialah eksplan langsung ditanam setelah dipotong (L) (kontrol), eksplan dipotong di dalam air (DA), dan eksplan direndam selama 10 menit di dalam air setelah dipotong (DR). Pencokelatan eksplan cenderung lebih sedikit terjadi pada pretreatment L (1,23 ± 1,56), diikuti pada DA (2,56 ± 1,90), dan DR (4,20 ± 2,04). Namun, eksplan hijau cenderung lebih banyak pada DA (8,60 ± 1,58) dibandingkan pada L (8,00 ± 1,73) dan DR (4,20 ± 2,39). Pemutihan eksplan juga terjadi pada masing-masing pretreatment. ......Dendrobium lasianthera J.J.Sm is an endangered orchid native from Papua. Therefore, the in vitro propagation is necessary to do the conservation of it. Browning is a problem that must be solved before doing the in vitro propagation. This study was carried out to observe the effect of pretreatment on explants browning. Leaf explants (8 mm x 5 mm) were excised from sterile seedling, and 15 explants cultured on ½ MS (Murashige and Skoog 1962) modified medium + 1 mgl-1 NAA + 0,1 mgl-1 BAP. Pretreatments that examined are, explants are directly planted after excising (L) (control), explants were excised in the water (DA), and explants were soaked for 10 minutes in the water after excising (DR). Pretreatment L could reduce explants browning (1,23 ± 1,56), than DA (2,56 ± 1,90), and DR (4,20 ± 2,04). However, the highest green explants was showed in DA (8,60 ± 1,58) than in L (8,00 ± 1,73) and DR (4,20 ± 2,39). In addition, explants bleaching occured in each pretreatment."

"The purpose of this research is to examine the relationships of job satisfaction to organizational commitment and turnover intentions. Next, the purpose of this research is to examine whether organizational commitment related to turnover intentions. This research conducted with survey on auditors working on the big audit firms in Jakarta that affiliated to foreign audit firms (The Big Four). Unit analysis are auditors who have non-partner position i.e: junior, senior and manager that concentrated in audit services. The structural equation modeling with AMOS program is used to analized the data. The results of this research suggest that job satisfication has significant positive relationships to organizational to turnover intentions. Next, organizational commitment has significant negative relationship to turnover intentions. This result suggests that job satisfication related to turnover intentions both of direct or through organizational commitment."