Pengaruh Sistem Informasi Manajemen Terhadap Pelayanan Publik

Sistem informasi manajemen merupakan hal yang mutlak ada dalam setiap badan organisasi. Karena dengan adanya sebuah sistem informasi manajemen akan membantu pelaksanaan tata kerja dari pada suatu organisasi atau instansi itu sendiri sehingga pada akhirnya dapat berjalan dengan baik dan sebagaimana yang diharapkan. Pelayanan publik adalah serangkaian kegiatan yang dilakukan oleh organisasi publik atau instansi pemerintah yang bertujuan untuk memenuhi kebutuhan masyarakat akan barang dan jasa yang dilakukan sesuai standar dan peraturan yang telah ditetapkan, pemerintah melalui lembaga dan segenap aparaturnya bertugas menyediakan dan menyelenggarakan pelayanan kepada masyarakat. Dalam penelitian ini rumusan masalahnya adalah: “apakah ada pengaruh sistem informasi manajemen terhadap pelayanan publik pada Kantor Camat Boronadu Kabupaten Nias Selatan. Tujuan penelitian ini adalah untuk mengetahui apakah ada pengaruh sistem informasi manajemen terhadap pelayanan publik pada Kantor Camat Boronadu Kabupaten Nias Selatan. Sampel dalam penelitian ini adalah seluruh pegawai pada pengaruh sistem informasi manajemen terhadap pelayanan publik pada Kantor Camat Boronadu Kabupaten Nias Selatan sebanyak 16 orang. Berdasarkan data yang dikumpulkan dari penelitian yang dilakukan, maka diperoleh hasil bahwa : (1). Berdasarkan hasil validitas butir soal angket diperoleh data bahwa angket yang telah disusun oleh penulis memenuhi kriteria valid atau layak untuk digunakan sebagai alat pengumpul data penelitian ini. 2). Besar pengaruh sistem informasi manajemen terhadap pelayanan publik pada Kantor Camat Boronadu Kabupaten Nias Selatan. Adalah 27, 98% (3). Berdasarkan hasil perhitungan pengujian hipotesis diterima Ha jika rhitung> rtabel atau 2,150>1.761 sehingga dengan demikian hipotesis Ha diterima yang berada pada korelasi tinggi, atau dengan kata lain: “ada pengaruh sistem informasi manajemen terhadap pelayanan publik pada Kantor Camat Boronadu Kabupaten Nias Selatan”.

Exploration of Antimicrobial Perspective of Garlic Allium Sativum L. Against Foodborne Pathogens for Bio-Preservation

Garlic (Allium sativum), has been used long in history as a food ingredient and for medicinal purposes. Its strong antimicrobial and antioxidant properties are due to phenolic and sulfur compounds such as allicin. Current study was designed to investigate the phenolic components, antimicrobial potential and bio-preservative effect of two locally grown garlic varieties i.e. Pink Garlic and White Garlic. Garlic after preparatory operations was subjected to extraction with three solvents i.e. 50% ethanol, 50% methanol and water in orbital shaker with additional sonication step. After filtration and concentrating by rotary evaporator the extracts were freeze-dried. Extraction yields were calculated and subsequent testing was done according to planned work. Total phenolic contents of extracts were measured and allicin and phenolic acids were identified through HPLC. Antimicrobial activity against two common food borne pathogens Escherichia coli and Staphylococcus aureus was checked by disc diffusion method and minimum inhibitory concentration (MIC) was calculated. Protection effect of these extracts was checked on bacterial DNA plasmid and inhibition of biofilm formation of the pathogens was also tested. Toxic effects and mutagenic effect of these extracts were studied by hemolytic assay and Ames test, respectively. Finally, the extracts were applied on the pathogen inoculated raw beef and fish samples to measure their possible reduction in the microbial load. Separately, raw beef and fish treated with garlic extracts were stored at refrigeration temperature to check the bio-preservative effect of garlic extracts. The results revealed a non-significant difference in extraction yield of garlic obtained with various treatments. Total phenolic contents ranged from 57.35-86.18 mg/100g of garlic and allicin content ranged from 62.67-425.6- ppm in the extracts. MIC of garlic extracts fell in the range of 25-133.33 mg/mL against both strains. Garlic extracts protected the bacterial DNA plasmid against H2O2 and inhibited the biofilm formation of both bacteria under sub minimal inhibitory concentration. Hemolysis was found 3.84% at 250 mg/mL concentration of garlic and extracts were found to be non-mutagenic. Moreover, garlic extracts when applied to meat, significantly reduced both strains of pathogens as compared to control and maintained the peroxide value of beef and fish during storage of 16 days on refrigeration temperature. It was concluded that garlic extract can significantly reduce the Escherichia coli and Staphylococcus aureus as well as plays role in extending shelf life of beef and fish.