The Relationship Between Competence and Job Satisfaction on the Performance of Private Madrasah Tsanawiyah Teachers in the City of Surabaya

This study aims to discuss the relationship between competence and job satisfaction on the performance of private Madrasah Tsanawiyah teachers in the city of Surabaya. The research method used is the type of research used that is explanatory with a quantitative approach with a sample size of 244 of 628 teachers from 44 private Madrasah Tsanawiyah in the city of Surabaya). The results showed that teachers’ competence had an effect on teachers’ job satisfaction with a value of 0.184. Teachers’ competence affected teachers’performance with a value of 0.118. Teachers’ job satisfaction affected teachers’ performance with a value of 0.222. Teachers’ job satisfaction on teachers’  performance showed a high influence with a CR value of 2.772 (greater than 2.00) and a significance level (p-value) of 0.006 (less than 5%). It can be concluded that teachers’ competence affected teachers’ job satisfaction and teachers’ competence affected teachers’  performance. Teachers’ job satisfaction had a strong effect on teachers’ performance.

Xylitol Production from Agricultural Wastes for Utilization in Dietetic Food

Xylitol was produced from four indigenous agricultural by-products including sugarcane bagasse, oat hulls, mongbean hulls and peanut hulls through fermentation to evaluate potential of local agricultural wastes for xylitol production. The methodology comprised of hydrolysis followed by detoxification of hydrolysate by neutralization, concentration and charcoal treatment to remove the fermentation inhibitors. The detoxification with calcium hydroxide, five fold concentration of hydrolysate and 5% charcoal treatment at 600C was found to be probable in terms of removal of fermentation inhibitors. The resultant detoxified hydrolysate was fermented with Candida tropicalis and optimum conditions found were at pH 6.0 and temperature 300C. After refining and concentration of fermented broth, the xylitol solution was freeze dried. Highest yield of the xylitol was obtained from oat hulls followed by sugarcane bagasse, mongbean hulls and peanut hulls. The xylitol was replaced in cookies at different ratios for preparation of dietetic food product. The physicochemical, sensory and microbiological characteristics were determined at 0, 15, 30, 45 and 60 days interval. The cookies prepared with 50% replacement of sucrose with xylitol were liked by panelists. The product was found to be acceptable in view of physicochemical and microbiological parameters. Asserted health effects of the xylitol intake were evaluated through biological studies. Xylitol incorporated diet significantly affected serum glucose, cholesterol and triglycerides in normal and diabetic rats.