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  • 1
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    Hospital digitalization in the era of industry 4.0 based on GHRM and service quality (2021)
    Growing Science
    Details
    Publication Date: 2021-01-01
    Description: Health services, especially hospitals, are facing significant changes in the industrial era 4.0. Hospital digitization is responsible for building green hospitals and improving service quality in the era of modern technology. Green Human Resources Management (GHRM) is becoming known as the HRM concept that encourages employee commitment and environmental aspects. GHRM is an HR management system suitable for organizations, including hospitals that have a significant environmental impact. Hospitals are very dependent on the quality of service provided to their customers. GHRM as a management model in hospitals is very important to encourage hospital digitization and service quality. This research was conducted to answer the gap in hospital research in seeing the effect of GHRM on service quality in digitizing hospitals in the industrial era 4.0. GHRM and Service Quality is used in the healthcare industry to test its application in hospitals in Indonesia. They are using the SEM PLS method, a variant-based structural equation analysis that focuses on predictive models, to look for predictive linear relationships between variables to process data for 1004 respondents from 19 State-Owned Enterprises' hospitals throughout Indonesia. This research can an-swer research gaps related to the effect of GHRM on Service Quality and Hospital Digitalization in Indonesia. Based on Hospital Digitalization, GHRM affects Service Quality, which is closely related to environmental problems.
    Print ISSN: 2561-8148
    Electronic ISSN: 2561-8156
    Topics: Computer Science
    Published by Growing Science
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    PAPER CURRENT
  • 2
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    Food additives and effect of thickness on fish crackers quality (2021)
    Marine Fisheries Research Department, Southeast Asian Fisheries Development Center | Singapore
    In:  http://aquaticcommons.org/id/eprint/26695 | 23782 | 2019-08-28 02:01:34 | 26695 | Southeast Asian Fisheries Development Center, Marine Fisheries Research Department
    Details
    Publication Date: 2021-07-24
    Description: Investigation on the effects of the use of 0.2% food additives (sodium bicarbonate, sodium polyphosphate and ammonium bicarbonate) on the cracker quality has been conducted. Crackers were made from sago and fortified with 25% offish meat (Congresox talabon). Cracker thickness studied were 2, 3 and 4 mm. The cracker quality was evaluated in terms of expansion volume and crispiness. The results showed that crackers with sodium bicarbonate addition and 2 mm thickness had the highest volumetric expansion and crispiness followed by sodium polyphosphate and ammonium bicarbonate.
    Keywords: Fisheries ; Food additives ; Processed fishery products
    Repository Name: AquaDocs
    Type: book_section
    Format: application/pdf
    Format: application/pdf
    Format: 106-114
    Format: 9
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    PAPER (OA)
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