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Journal articles on the topic 'OLE3'

Author: Grafiati

Published: 6 September 2023

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1

Aguirrezabalaga, Ignacio, Carlos Olano, Nerea Allende, Leticia Rodriguez, Alfredo F. Braña, Carmen Méndez, and José A. Salas. "Identification and Expression of Genes Involved in Biosynthesis of l-Oleandrose and Its Intermediatel-Olivose in the Oleandomycin ProducerStreptomyces antibioticus." Antimicrobial Agents and Chemotherapy 44, no. 5 (May 1, 2000): 1266–75. http://dx.doi.org/10.1128/aac.44.5.1266-1275.2000.

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ABSTRACT A 9.8-kb DNA region from the oleandomycin gene cluster inStreptomyces antibioticus was cloned. Sequence analysis revealed the presence of 8 open reading frames encoding different enzyme activities involved in the biosynthesis of one of the two 2,6-deoxysugars attached to the oleandomycin aglycone:l-oleandrose (the oleW, oleV,oleL, and oleU genes) andd-desosamine (the oleNI and oleTgenes), or of both (the oleS and oleE genes). AStreptomyces albus strain harboring the oleG2glycosyltransferase gene integrated into the chromosome was constructed. This strain was transformed with two different plasmid constructs (pOLV and pOLE) containing a set of genes proposed to be required for the biosynthesis of dTDP-l-olivose and dTDP-l-oleandrose, respectively. Incubation of these recombinant strains with the erythromycin aglycon (erythronolide B) gave rise to two new glycosylated compounds, identified asl-3-O-olivosyl- andl-3-O-oleandrosyl-erythronolide B, indicating that pOLV and pOLE encode all enzyme activities required for the biosynthesis of these two 2,6-dideoxysugars. A pathway is proposed for the biosynthesis of these two deoxysugars in S. antibioticus.

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2

Carnes, J., and E. Fernandez-Caldas. "Ole e 4 and Ole e 5, important allergens of Olea europaea." Allergy 57, s71 (April 2002): 24–28. http://dx.doi.org/10.1034/j.1398-9995.2002.057s71024.x.

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3

Wongwathanarat, Prasert, David B. Archer, Andrew T. Carter, A. Keith Stobart, Louise V. Michaelson, Gareth Griffiths, Donald A. MacKenzie, and Colin M. Lazarus. "Two fatty acid Δ9-desaturase genes, ole1 and ole2, from Mortierella alpina complement the yeast ole1 mutation." Microbiology 145, no. 10 (October 1, 1999): 2939–46. http://dx.doi.org/10.1099/00221287-145-10-2939.

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4

Olesen, Christian. "Found footage photogénie: An interview with Elif Rongen-Kaynakçi and Mark-Paul Meyer." NECSUS. European Journal of Media Studies 2, no. 2 (January 1, 2013): 555–62. http://dx.doi.org/10.5117/necsus2013.2.oles.

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5

Martinez, A., J. A. Asturias, J. Monteseirin, V. Moreno, A. Garcia-Cubillana, M. Hernandez, A. de la Calle, C. Sanchez-Hernandez, J. L. Perez-Formoso, and J. Conde. "The allergenic relevance of profilin (Ole e 2) from Olea europaea pollen." Allergy 57, s71 (April 2002): 17–23. http://dx.doi.org/10.1034/j.1398-9995.2002.057s71017.x.

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6

Wiati, Catur Budi. "KAJIAN ATURAN ADAT PEMANFAATAN TANE' OLEN OLEH MASYARAKAT LOKAL DI DESA SETULANG KABUPATEN MALINAU, KALIMANTAN TIMUR." Jurnal Penelitian Dipterokarpa 7, no. 2 (December 2013): 123–30. http://dx.doi.org/10.20886/jped.2013.7.2.123-130.

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7

Ilham, Ilmarianti, Siti Nurjanah Ahmad, and Ridwansyah Nuhun. "ANALISIS FAKTOR–FAKTOR PEMILIHAN MODA TRANSPORTASI KE KAMPUS OLEH MAHASISWA JURUSAN TEKNIK SIPIL UNIVERSITAS HALU OLEO." STABILITA || Jurnal Ilmiah Teknik Sipil 8, no. 2 (August 23, 2020): 87. http://dx.doi.org/10.55679/jts.v8i2.13683.

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ABSTRAKSalah satu hal yang berpengaruh cukup penting dalam perencanaan transportasi adalah aspek pemilihan moda. Pada dasarnya saat kita akan atau sebelum melakukan perjalanan, kita akan mempertimbangkan apakah kita akan menggunakan kendaraan pribadi ataupun angkutan umum untuk melakukan perjalanan dengan mempertimbangkan beberapa faktor yang dapat mempengaruhi pemilihan moda tersebut.Analisis Faktor-Faktor Pemilihan Moda Transportasi ke Kampus oleh Mahasiswa Jurusan Teknik Sipil Universitas Halu Oleo bertujuan untuk mengetahui faktor-faktor yang menjadi prioritas dalam pemilihan moda transportasi yang paling diminati oleh mahasiswa pada saat ke kampus. Studi ini menggunakan metode Proportional Random Sampling dan analisis data menggunakan Analitycal Hierarchi Process (AHP) untuk mencari faktor-faktor dan moda transportasi yang menjadi skala prioritas. Hasil penelitian menunjukkan bahwa faktor yang menjadi prioritas dalam pemilihan moda berdasarkan hasil perankingan jawaban responden yaitu, Keamanan (37%), kemudian Waktu (23%), Biaya (21%) dan Kenyamanan (18%). Untuk moda transportasi yang menjadi prioritas pilihan mahasiswa yaitu, Kendaraan Pribadi (51%), kemudian di susul Gojek (18%), Grab (16%) dan Angkutan Umum (15%). Penelitian ini memperlihatkan dominasi pilihan moda dari sebagian mahasiswa dalam melakukan perjalanan kekampus. Kata Kunci : Analytical Hierarchy Process, Pemilihan Moda, MahasiswaABSTRACTOne of the things which is quite important in transportation planning is the modal choice aspect. Basically when we will or before traveling, we will consider whether we will use private vehicles or public transportation to travel by considering several factors that can influence the choice of mode.Analysis of Factors for Choosing Mode of Transportation to Campus by Students of the Department of Civil Engineering at Halu Oleo University aims to find out the factors that are a priority in choosing the mode of transportation that is most sought after by students when they go to campus. This study uses the Proportional Random Sampling method and data analysis using the Analytical Hierarchical Process (AHP) to look for factors and modes of transportation that are the priority scale. The results showed that the priority factors in the choice of mode were based on the results of the respondents' answers namely Safety (37%), then Time (23%), Cost (21%) and Convenience (18%). For modes of transportation that are the priority choices of students namely, Private Vehicles (51%), then followed by Gojek (18%), Grab (16%) and Public Transport (15%). This study shows the dominance of the choice of modes of some students in traveling to campus. Keywords: Analytical Hierarchy Process, Mode Selection, Students

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8

Quiralte, J., E. González, J. M. Arias de Saavedra, M. Villalba, J. F. Florido, B. Sáenz de San Pedro, and R. Rodríguez. "Immunological Activity of Recombinant Ole e 1 in Patients with Olea europaea Pollinosis." International Archives of Allergy and Immunology 122, no. 2 (2000): 101–7. http://dx.doi.org/10.1159/000024365.

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9

Ruzzolini, Jessica, Silvia Peppicelli, Francesca Bianchini, Elena Andreucci, Silvia Urciuoli, Annalisa Romani, Katia Tortora, Giovanna Caderni, Chiara Nediani, and Lido Calorini. "Cancer Glycolytic Dependence as a New Target of Olive Leaf Extract." Cancers 12, no. 2 (January 29, 2020): 317. http://dx.doi.org/10.3390/cancers12020317.

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Oleuropein (Ole), the main bioactive phenolic component of Olea europaea L. has recently attracted the scientific attention for its several beneficial properties, including its anticancer effects. This study is intended to investigate whether an olive leaf extract enriched in Ole (OLEO) may counteract the aerobic glycolysis exploited by tumor cells. We found that OLEO decreased melanoma cell proliferation and motility. OLEO was also able to reduce the rate of glycolysis of human melanoma cells without affecting oxidative phosphorylation. This reduction was associated with a significant decrease of glucose transporter-1, protein kinase isoform M2 and monocarboxylate transporter-4 expression, possible drivers of such glycolysis inhibition. Extending the study to other tumor histotypes, we observed that the metabolic effects of OLEO are not confined to melanoma, but also confirmed in colon carcinoma, breast cancer and chronic myeloid leukemia. In conclusion, OLEO represents a natural product effective in reducing the glycolytic metabolism of different tumor types, revealing an extended metabolic inhibitory activity that may be well suited in a complementary anti-cancer therapy.

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10

De Linares, C., D. Nieto-Lugilde, F. Alba, C. Díaz de la Guardia, C. Galán, and M. M. Trigo. "Detection of airborne allergen (Ole e 1) in relation to Olea europaea pollen in S Spain." Clinical & Experimental Allergy 37, no. 1 (January 2007): 125–32. http://dx.doi.org/10.1111/j.1365-2222.2006.02620.x.

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11

Florido Lopez, J. F., J. Quiralte Enriquez, J. M. Arias de Saavedra Alias, B. Saenz de San Pedro, and E. Martin Casanez. "An allergen from Olea europaea pollen (Ole e 7) is associated with plant-derived food anaphylaxis." Allergy 57, s71 (April 2002): 53–59. http://dx.doi.org/10.1034/j.1398-9995.2002.057s71053.x.

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12

Mohidin, Ismail, and Agus Prasetyo Usman. "Aplikasi Penjualan Oleh-Oleh Gorontalo." Jurnal Teknologi Informasi Indonesia (JTII) 5, no. 2 (November 24, 2020): 73–86. http://dx.doi.org/10.30869/jtii.v5i2.686.

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Intisari— Oleh-oleh khas Nusantara pasti menjadi pilihan yang akan di cari untuk memenuhi pesanan ataupun menjadi kenangan manis dari perjalanan ke suatu tempat. Provinsi Gorontalo merupakan salah satu provinsi di Indonesia yang mempunyai beragam barang khas baik itu dari segi Fashion, Kuliner, Mainan hingga pernak-pernik. Salah satu toko barang khas Gorontalo pengolahan data dan informasinya masih tergolong belum efisien. Hal ini di sebabkan karena sistemnya yang masih manual dan promosi produknya yang masih kurang dimana toko hanya melakukan promosi melalui media sosial dan karyawan mereka. Pihak toko lebih memilih menggunakan media sosial di bandingkan menggunakan aplikasi penjualan, hal ini di sebabkan karena kurangnya pemahaman beberapa orang terhadap aplikasi penjualan. Untuk itu perlu dirancang sebuah aplikasi jual beli barang-barang khas Gorontalo, untuk mempermudah proses transaksi jual beli dan secara tidak langsung aplikasi ini mengenalkan produk-produk khas yang di hasilkan daerah Gorontalo ke masyarakat luas.

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13

Sledge, George W. "Oleo." Oncology Times 43, no. 12 (June 20, 2021): 12,23–23. http://dx.doi.org/10.1097/01.cot.0000756212.60496.8d.

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14

VILLALBA, Mayte, Eva BATANERO, Carlos LOPEZ-OTIN, Luis M. SANCHEZ, Rafael I. MONSALVE, Manuel A. GONZALEZ DE LA PENA, Carlos LAHOZ, and Rosalia RODRIGUEZ. "The amino acid sequence of Ole e I, the major allergen from olive tree (Olea europaea) pollen." European Journal of Biochemistry 216, no. 3 (September 1993): 863–69. http://dx.doi.org/10.1111/j.1432-1033.1993.tb18208.x.

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15

Meilani, Meilani. "Pencitraan Desain Kemasan Oleh-Oleh Jepang." Humaniora 5, no. 2 (October 30, 2014): 901. http://dx.doi.org/10.21512/humaniora.v5i2.3183.

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Packaging has been done long ago with a simple function that is just as protective products. Packaging is made to facilitate transactions between merchants and buyers to consider the protective factors of products of long distance travel. However, over the times, packaging has undergone a shift in priorities. Packaging is no longer merely as a protector, especially with the amount of competition between product spread on the market. Packaging should be altered so that the product is easy to remember by the community and achieve the expected sales figures. That requires some graphic factors carefully planned and through in-depth research in order to produce an attractive packaging design, global and wanted by the community. In this paper, the research object is the packaging for souvenirs from Japan, which in recent years, become a topic of conversation in the community, not only in Japan even in the world. The writing is compiled using literature study approach and study data from an electronic network used as the primary source of information from this research. With good packaging design, imaging dignity of a product will go up and get the attention of potential buyers.

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16

Asdani, Agusti Dwi, and Dila Nadya Andini. "PUSAT OLEH – OLEH KALIMANTAN SELATAN DI BANJARMASIN." LANTING JOURNAL OF ARCHITECTURE 9, no. 2 (August 31, 2020): 98–105. http://dx.doi.org/10.20527/lanting.v9i2.686.

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The design of South Kalimantan Souvenir Center is motivated by the number of tourists visiting South Kalimantan, especially Banjarmasin. One of the influential needs of the increase in tourists is the need for local specialties. Souvenir shops in Banjarmasin currently are less representative, so the existence of a souvenir center that sells a variety of South Kalimantan specialty products in one place that has local characteristics so that tourists not only shop but also get a tour experience. The problem solving method applied is the Metaphor Architecture method which refers to the building design stage as a certain character from a formation or object that is unique to Banjarmasin. The design concept applies the concept of one stop shopping where this souvenir center is able to accommodate a variety of typical products of South Kalimantan in one place. The result of the design is in the form of a building design that can become one of the icons of the city of Banjarmasin that accommodates souvenir shopping facilities in one place.

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17

TULLO, ALEX. "OLED INVESTMENT." Chemical & Engineering News 80, no. 34 (August 26, 2002): 10. http://dx.doi.org/10.1021/cen-v080n034.p010.

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18

Müller, Roland. "Non olet!" Archivnachrichten, no. 2 (December 12, 2022): 7. http://dx.doi.org/10.53458/an.vi2.4821.

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19

Setiasih, Ni Wayan, and Gede Herdian Setiawan. "IRT Kerajinan Tangan Clay Oleh-Oleh Khas Bali." WIDYABHAKTI Jurnal Ilmiah Populer 3, no. 1 (December 30, 2020): 1–5. http://dx.doi.org/10.30864/widyabhakti.v3i1.214.

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Clay adalah handcraft (kerajinan tangan) bernilai seni tinggi yang mudah dibentuk dengan tangan. Ni Ketut Indrawati,S.sn (Mitra) sebagai penggiat seni berusaha menggali potensi pada bidang industri kreatif oleh-oleh khas Bali dengan menciptakan produk oleh-oleh yang menarik, memiliki khas Bali dan dengan harga yang terjangkau. Mitra melakukan inovasi kerajinan tangan berbahan dasar tepung yang sering di sebut dengan Clay. Seiring dengan meningkatnya permintaan pasar menjadi masalah tersendiri yang dialami mitra dikarenakan proses produksi masih manual dan pengelolaan manajemen usaha yang dilakukan mitra belum memanfaatkan teknologi digital. Metode yang dilakukan pada pengabdian ini yaitu sosialisasi, persiapan, penanganan permasahalan produksi dengan pemberian hibah alat produksi, penanganan permasalahan manajemen dengan memberikan pelatihan manajemen usaha berbasis digital. Pemberian hibah alat produksi telah dilaksanakan, dengan alat produksi baru jumlah produksi produk mitra meningkat hingga 10 kali lipat. Kegiatan pelatihan menajemen usaha telah dilaksanakan, mitra mampu dan berkomitmen menerapkan pencatatan keuangan pada media elektronik. Kemampuan mitra dalam menguasai meteri pelatihan tata kelola manajemen usaha berbasis elektronik sangat baik dengan nilai 86 sehingga diharapkan manajemen usaha semakin baik.

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20

OBISPO, T. M., J. A. MELERO, J. A. CARPIZO, J. C. ARREIRA, and M. LOMBARDERO. "The main allergen of Olea europaea (Ole e I) is also present in other species of the oleaceae family." Clinical & Experimental Allergy 23, no. 4 (April 1993): 311–16. http://dx.doi.org/10.1111/j.1365-2222.1993.tb00328.x.

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21

Butteroni, Cinzia, Claudia Afferni, Bianca Barletta, Patrizia Iacovacci, Silvia Corinti, Barbara Brunetto, Raffaella Tinghino, et al. "Cloning and Expression of the Olea europaea Allergen Ole e 5, the Pollen Cu/Zn Superoxide Dismutase." International Archives of Allergy and Immunology 137, no. 1 (2005): 9–17. http://dx.doi.org/10.1159/000084608.

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22

Sukovich, David J., Jennifer L. Seffernick, Jack E. Richman, Kristopher A. Hunt, Jeffrey A. Gralnick, and Lawrence P. Wackett. "Structure, Function, and Insights into the Biosynthesis of a Head-to-Head Hydrocarbon in Shewanella oneidensis Strain MR-1." Applied and Environmental Microbiology 76, no. 12 (April 23, 2010): 3842–49. http://dx.doi.org/10.1128/aem.00433-10.

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ABSTRACT A polyolefinic hydrocarbon was found in nonpolar extracts of Shewanella oneidensis MR-1 and identified as 3,6,9,12,15,19,22,25,28-hentriacontanonaene (compound I) by mass spectrometry, chemical modification, and nuclear magnetic resonance spectroscopy. Compound I was shown to be the product of a head-to-head fatty acid condensation biosynthetic pathway dependent on genes denoted as ole (for olefin biosynthesis). Four ole genes were present in S. oneidensis MR-1. Deletion of the entire oleABCD gene cluster led to the complete absence of nonpolar extractable products. Deletion of the oleC gene alone generated a strain that lacked compound I but produced a structurally analogous ketone. Complementation of the oleC gene eliminated formation of the ketone and restored the biosynthesis of compound I. A recombinant S. oneidensis strain containing oleA from Stenotrophomonas maltophilia strain R551-3 produced at least 17 related long-chain compounds in addition to compound I, 13 of which were identified as ketones. A potential role for OleA in head-to-head condensation was proposed. It was further proposed that long-chain polyunsaturated compounds aid in adapting cells to a rapid drop in temperature, based on three observations. In S. oneidensis wild-type cells, the cellular concentration of polyunsaturated compounds increased significantly with decreasing growth temperature. Second, the oleABCD deletion strain showed a significantly longer lag phase than the wild-type strain when shifted to a lower temperature. Lastly, compound I has been identified in a significant number of bacteria isolated from cold environments.

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23

Ju, Sung-Hoo, and Jae-Woong Yang. "The Luminescent Characteristics of C545T Doped OLED Devices." Journal of the Korean institute of surface engineering 40, no. 2 (April 30, 2007): 77–81. http://dx.doi.org/10.5695/jkise.2007.40.2.077.

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24

Sari, Heni Pridia Rukmini. "Identifikasi Potensi Kopi Jahe Sebagai Oleh-Oleh Khas Betawi." Destinesia : Jurnal Hospitaliti dan Pariwisata 1, no. 1 (October 22, 2019): 36–49. http://dx.doi.org/10.31334/jd.v1i1.552.

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Jakarta is a melting pot of cultures from various ethnics and also foreign countries. Even so, Jakarta also has a native population, namely the Betawi ethnic group, who now mostly live on the outskirts of Jakarta because of the development of the capital region. Betawi cuisine is part of an integral Betawi tribe. This Betawi culinary can become one of Indonesia's superior cultural potentials that has special characteristics, high quality and identity, and has a creative ethos and differs creativity, as well as added value economically, technologically and culturally.This research identifies the potential of Betawi culinary to support Jakarta tourism. In addition to culinary, souvenirs can be brought in the form of food and crafts that reflect cultural character. The research method was carried out using a qualitative approach with a grounded theory method. Researchers conducted a desk study activity on culinary tourism potential, compiled a list of Betawi culinary potentials, confirmed the potential of the interviewees (snacks, main food, lunch, dessert, drinks) and made conclusions. The report preparation method is carried out using literature study, field observations, and discussions with informants in the field from the Betawi Women's Association, Betawi Cultural Institute (LKB), Betawi culinary entrepreneurs, and the Jakarta Tourism Office.The achievement of this research is the identification of Ginger Coffee to be used as a potential for souvenirs typical of Betawi which contain locality elements as a basis for developing tourism destinations in Jakarta in particular and Indonesia in general.

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25

Rumijati, Aniek, Nurul Asfiah, and Yulist Rima Fiandari. "Peningkatan potensi desa wisata melalui pengembangan kemasan oleh-oleh." Jurnal Inovasi Hasil Pengabdian Masyarakat (JIPEMAS) 4, no. 1 (March 12, 2021): 90. http://dx.doi.org/10.33474/jipemas.v4i1.9049.

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The development of Café Sawah as Village Tourism in Pujon Kidul is very important because it has an impact on improving the community's economy. So far, various dairy products by MSEs that are fostered by ‘Aisyiyah are sticks and crackers as typical souvenirs from Pujon Kidul Tourism. The souvenirs are still not packaged attractively. Product packaging is an effective marketing strategy in managing the end of production, until it is accepted by the end consumers. As a tourist area that is crowded with visitors, good and effective processing of souvenirs is a solution that can be offered to visitors as souvenirs. The purpose of this community service is to improve good packaging, elegant design, easy to carry and able to maintain the quality of the product during the trip. This community service methods are observation, audience and active participation, in order to increase the value of souvenir products with more attractive packaging, safe and comfortable, with local wisdom. The result of this community service is packaging that has an attractive design, an elegant impression of the product, improving of the product values, and so, it becomes a promotional medium when it is brought to a new place as a souvenir, and then, it will subsequently have impact on increasing the welfare of the surrounding community, especially MSEs fostered by ‘Aisyiyah.

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26

Majgaine, Preeti. "Antifungal Activity Of Olea Cuspidata And Olea Gladulifera Linn." IOSR Journal of Pharmacy (IOSRPHR) 03, no. 05 (2013): 20–23. http://dx.doi.org/10.9790/3013-0351020-23.

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27

Kurniadi, I. Made Pendhi, and Ni Luh Putu Kerti Pujani. "Kontribusi Pusat Oleh-Oleh Khas Bali Terhadap Desa Batubulan." JURNAL DESTINASI PARIWISATA 6, no. 2 (January 1, 2019): 320. http://dx.doi.org/10.24843/jdepar.2018.v06.i02.p18.

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This research aims to know the economic contributions in Batubulan village of Center by Bali. This research was conducted at the Balinese Souvenirs Centre and at Batubulan village environment, Sukawati District, Gianyar Regency. The scope in this research is the economic contributions such as labour absorption, development of other economic structure due to the Balinese Souvenirs Center, village incomeData collection techniques used included observation, structured interview, and documentary method. The technique of determination of informants used is purposive sampling. Descriptive qualitative used to analyze the data. In this study, the first thing is data collection. After getting all data, the next step is to conduct discussions and make conclusions. The overall attempt to capture the realities in the field in according with the research and we strive to earn the meaning so that it can be known to the social impact of economic center by Bali against local communities Batubulan village and its absorption of labor from local communities Batubulan village. The presence of the Bali souvenirs center in Batubulan village gives contributions for people in Batubulan village. In terms of the absorption of local product is still low because the craft of stone and sculpture cannot be marketed in Bali Souvenirs Centre. The existence of the Bali souvenirs center also gave rise to local hawkers who made this profession as a sideline. Besides the opening of employment at Bali souvenirs center also came Bali citizens also features from outside Bali so gave effort to boarding houses a business opportunity for the villagers. Bali souvenirs center also gave contribution to Batubulan village, traditional village, Banjar, and youth organizations in it. Keywords: Local Villagers, Contribution, Economy

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28

Sari, Heni Pridia Rukmini. "Identifikasi Potensi Kopi Jahe Sebagai Oleh-Oleh Khas Betawi." Destinesia : Jurnal Hospitaliti dan Pariwisata 1, no. 1 (September 4, 2019): 36–49. http://dx.doi.org/10.31334/jd.v1i1.484.

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Jakarta is a melting pot of cultures from various ethnics and also foreign countries. Even so, Jakarta also has a native population, namely the Betawi ethnic group, who now mostly live on the outskirts of Jakarta because of the development of the capital region. Betawi cuisine is part of an integral Betawi tribe. This Betawi culinary can become one of Indonesia's superior cultural potentials that has special characteristics, high quality and identity, and has a creative ethos and differs creativity, as well as added value economically, technologically and culturally. This research identifies the potential of Betawi culinary to support Jakarta tourism. In addition to culinary, souvenirs can be brought in the form of food and crafts that reflect cultural character. The research method was carried out using a qualitative approach with a grounded theory method. Researchers conducted a desk study activity on culinary tourism potential, compiled a list of Betawi culinary potentials, confirmed the potential of the interviewees (snacks, main food, lunch, dessert, drinks) and made conclusions. The report preparation method is carried out using literature study, field observations, and discussions with informants in the field from the Betawi Women's Association, Betawi Cultural Institute (LKB), Betawi culinary entrepreneurs, and the Jakarta Tourism Office. The achievement of this research is the identification of Ginger Coffee to be used as a potential for souvenirs typical of Betawi which contain locality elements as a basis for developing tourism destinations in Jakarta in particular and Indonesia in general

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29

Han, Chang-Wook, Hwa Kyung Kim, Hee Suk Pang, Sung-Hoon Pieh, Chang Je Sung, Hong Seok Choi, Woo-Chan Kim, Myung-Seop Kim, and Yoon-Heung Tak. "Dual-Plate OLED Display (DOD) Embedded With White OLED." Journal of Display Technology 5, no. 12 (December 2009): 541–45. http://dx.doi.org/10.1109/jdt.2009.2024009.

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30

Rukmi, Hendang Setyo, Dwi Novirani, and Arinal Hada. "ANALISIS KEPUASAN KONSUMEN TERHADAP KUALITAS PELAYANAN TOKO OLEH-OLEH." Jurnal Muara Ilmu Ekonomi dan Bisnis 1, no. 1 (May 12, 2017): 115. http://dx.doi.org/10.24912/jmieb.v1i1.413.

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Munculnya pendatang baru di bisnis penjualan oleh-oleh khas Kota Bandung menyebabkan tingkat persaingan semakin ketat. Adanya penurunan omset penjualan mendorong pihak manajemen toko oleh-oleh khas Kota Bandung “Kabita” ingin memperbaiki kualitas pelayanannya. Perbaikan dilakukan berdasarkan penilaian tingkat kepentingan serta tingkat kepuasan konsumen terhadap kualitas pelayanan yang diberikan Toko “Kabita” dan Toko “Pantai Timur” sebagai pesaing utamanya. Atribut-atribut kualitas pelayanan disusun berdasarkan dimensi tangible, reliability, responsiveness, assurance, dan empathy. Metode yang digunakan adalah Importance Performance Analysis dan Compare Mean Analysis. Pengumpulan data dilakukan dengan menyebarkan kuesioner kepada konsumen yang pernah berbelanja di kedua toko tersebut. Hasil pengolahan data menunjukkan bahwa kepuasan konsumen terhadap kualitas pelayanan Toko “Kabita” secara keseluruhan lebih rendah sekitar 4,6% dibandingan dengan Toko “Pantai Timur”. Atribut-atribut yang harus diperbaiki oleh Toko “Kabita” adalah atribut kejelasan harga barang yang dijual, penampilan karyawan, dan atribut daya tarik sarana promosi karena berada di kuadran 1 dan dinilai memiliki tingkat kepuasan yang lebih rendah dibandingkan dengan Toko “Pantai Timur”. Atribut-atribut yang harus dipertahankan oleh Toko “Kabita” adalah atribut daya tarik desain dalam toko atribut kebersihan toko dan sekitarnya, serta atribut kenyamanan toilet karena berada di kuadran 2 dan dinilai lebih memuaskan konsumen dibandingkan Toko “Pantai Timur”. Disarankan agar pihak manajemen Toko “Kabita” melakukan perbaikan-perbaikan guna meningkatkan kepuasan konsumennya. Perbaikan yang harus dilakukan adalah menyertakan price tag di setiap produk, penyediaan seragam bagi karyawan baru, dan menggunakan media lain selain media sosial dalam mempromosikan Toko “Kabita”.Kata kunci: kualitas pelayanan, Importance Performance Analysis, Compare Mean Analysis.

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Widjaja, Imron, and Tan Winda. "Pendampingan Industri Perumahan Lumpia Sebagai Oleh-Oleh Khas Semarang." SERVIRE: Jurnal Pengabdian Kepada Masyarakat 3, no. 1 (January 22, 2023): 1–13. http://dx.doi.org/10.46362/servire.v3i1.129.

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The food souvenir industry in Semarang is currently dominated by several well-known celebrity brands. This large capital business hampers the competitiveness of the local souvenir home food industry. This community partnership program works with home industry partners "Yudi Lumpia" to gain their competitiveness. The problems experienced by partners are: (1) production is not efficient, (2) packaging is not up to standard, (3) business management, finance and marketing are not good, and (4) do not have PIRT and Halal permits. To overcome these problems assistance has been carried out, including: (1) procurement of production equipment that has been upgraded to overcome production inefficiencies; (2) repackaging the product using a sealer and redesigning the packaging box; (3) mentoring and workshops on market research topics, product diversification, financial management, stock management, and e-commerce; and (4) assistance in obtaining PIRT and Halal permits. After the mentoring efforts, the following results were obtained: (1) increased production efficiency and safety; (2) better product shelf life; (3) increasing understanding and changing behavior related to business management, finance, and marketing; (4) expansion of marketing and (5) issuance of PIRT licenses. Industri oleh-oleh makanan di Semarang saat ini didominasi oleh beberapa merek selebriti ternama. Bisnis modal besar ini menghambat daya saing industri makanan rumahan oleh-oleh lokal. Program kemitraan masyarakat ini bekerja sama dengan mitra industri rumah tangga “Yudi Lumpia” untuk mendapatkan daya saing mereka. Permasalahan yang dialami mitra adalah: (1) produksi tidak efisien, (2) pengemasan tidak sesuai standar, (3) pengelolaan usaha, keuangan, dan pemasaran kurang baik, dan (4) tidak memiliki PIRT dan izin Halal . Untuk mengatasi permasalahan tersebut telah dilakukan pendampingan antara lain: (1) pengadaan alat produksi yang telah diupgrade untuk mengatasi inefisiensi produksi; (2) pengemasan ulang produk menggunakan sealer dan desain ulang kotak kemasan; (3) pendampingan dan workshop dengan topik riset pasar, diversifikasi produk, manajemen keuangan, manajemen stok, dan e-commerce; dan (4) pendampingan untuk memperoleh PIRT dan izin Halal. Setelah upaya pendampingan diperoleh hasil: (1) peningkatan efisiensi dan keamanan produksi; (2) umur simpan produk yang lebih baik; (3) peningkatan pemahaman dan perubahan perilaku terkait manajemen usaha, keuangan, dan pemasaran; (4) perluasan pemasaran dan (5) penerbitan izin PIRT.

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Septika, Baiq Herdina, Tama Krisnahadi, and Menik Aryani. "STRATEGI PEMASARAN DALAM MEMPERTAHANKAN EKSISTENSI BISNIS OLEH-OLEH KHAS LOMBOK DITENGAH PANDEMI COVID 19 ( Studi Kasus Pada Toko Oleh-Oleh Sasak Maiq)." Jurnal Visionary : Penelitian dan Pengembangan dibidang Administrasi Pendidikan 10, no. 1 (April 10, 2022): 67. http://dx.doi.org/10.33394/vis.v10i1.5190.

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Abstract: This study aims to determine the marketing strategy implemented by Sasak Maiq SMEs during the Covid 19 pandemic, especially related to the marketing mix. This study uses a qualitative method, namely a case study that produces descriptive data set out in words. Sources of data in this study using purposive sampling and data collection techniques in this study the authors made a direct visit to UKM Sasak Maiq to conduct personal interviews with the main director, employees and several consumers. The strategy carried out by Sasak Maiq to be able to survive in the midst of the Covid 19 Pandemic is the Bauran 4P (Product, Promotion, Price and Place) mix. Based on the research that has been done, the researcher concludes that there are several strategies used related to the Marketing Mix, namely the product strategy, namely food innovation, the promotion strategy, namely participating in major events related to MSME product exhibitions and sales through social media, the price strategy, namely price discounts, and the marketing strategy. place, namely flexibility in product delivery. Even though there are financial constraints, Sasak Maiq can still find solutions and alternatives, namely by managing finances, namely by product innovation, maximizing social media and maximizing delivery services. Keywords: Marketing Strategy, Marketing MixAbstrak: Penelitian ini bertujuan untuk mengetahui strategi pemasaran yang diterapkan UKM Sasak Maiq selama pandemi Covid 19 khususnya terkait dengan bauran pemasaran (Marketing Mix). Penelitian ini menggunakan metode kualitatif, yaitu studi kasus yang menghasilkan data- data deskriptif yang dituangkan dalam kata-kata. Sumber data pada penelitian ini menggunakan teknik Purposive Sampling dan teknik pengumpulan data pada penelitian ini penulis melakukan kunjungan langsung ke UKM Sasak Maiq untuk melakukan wawancara pribadi dengan Direktur utama, karyawan-karyawan dan beberapa konsumen. Strategi yang dilakukan oleh Sasak Maiq untuk bisa tetap bertahan ditengah Pandemi Covid 19 yaitu Bauran 4P (Product, Promotion, Price and Place). Berdasarkan penelitian yang sudah dilakukan maka peneliti menyimpulkaan ada beberapa strategi yang digunakan terkait dengan Marketing Mix yaitu strategi product yaitu inovasi makanan, strategi promotion yaitu mengikuti event-event besar terkait pameran produk UMKM dan penjualan melalui sosial media, strategi price yaitu potongan harga, dan strategi place yaitu fleksibilitas dalam pengiriman produk. Meskipun ada kendala keuangan tetapi Sasak Maiq masih bisa menemukan solusi dan alternatifnya yaitu dengan mengelola keuangan yaitu dengan inovasi produk, memaksimalkan media sosial dan memaksimalkan layanan antar atau delivery. Kata Kunci : Strategi Pemasaran, Bauran Pemasaran

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Celenk, Sevcan, and Buse Vatansever. "Assessment of heterogeneity of two cultivars of Olea europaea based on the study of their Ole e 1 protein content." Environmental Science and Pollution Research 28, no. 25 (February 27, 2021): 33545–56. http://dx.doi.org/10.1007/s11356-021-13122-2.

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34

Moreno-Grau, S., M. J. Aira, B. Elvira-Rendueles, M. Fernández-González, D. Fernández-González, A. García-Sánchez, M. J. Martínez-García, et al. "Assessment of the Olea pollen and its major allergen Ole e 1 concentrations in the bioearosol of two biogeographical areas." Atmospheric Environment 145 (November 2016): 264–71. http://dx.doi.org/10.1016/j.atmosenv.2016.09.040.

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35

Castro, Lourdes, Jesús F. Crespo, Julia Rodríguez, Rosalía Rodríguez, and Mayte Villalba. "Immunoproteomic tools are used to identify masked allergens: Ole e 12, an allergenic isoflavone reductase from olive (Olea europaea) pollen." Biochimica et Biophysica Acta (BBA) - Proteins and Proteomics 1854, no. 12 (December 2015): 1871–80. http://dx.doi.org/10.1016/j.bbapap.2015.09.004.

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36

Abbattista, Ramona, Ilario Losito, Graziana Basile, Andrea Castellaneta, Giovanni Ventura, Cosima Damiana Calvano, and Tommaso R. I. Cataldi. "Hydrogen/Deuterium Exchange Mass Spectrometry for Probing the Isomeric Forms of Oleocanthal and Oleacin in Extra Virgin Olive Oils." Molecules 28, no. 5 (February 22, 2023): 2066. http://dx.doi.org/10.3390/molecules28052066.

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Reversed-phase liquid chromatography and electrospray ionization with Fourier-transform single and tandem mass spectrometry (RPLC-ESI-FTMS and FTMS/MS) were employed for the structural characterization of oleocanthal (OLEO) and oleacin (OLEA), two of the most important bioactive secoiridoids occurring in extra virgin olive oils (EVOOs). The existence of several isoforms of OLEO and OLEA was inferred from the chromatographic separation, accompanied, in the case of OLEA, by minor peaks due to oxidized OLEO recognized as oleocanthalic acid isoforms. The detailed analysis of the product ion tandem MS spectra of deprotonated molecules ([M-H]−) was unable to clarify the correlation between chromatographic peaks and specific OLEO/OLEA isoforms, including two types of predominant dialdehydic compounds, named Open Forms II, containing a double bond between carbon atoms C8 and C10, and a group of diasteroisomeric closed-structure (i.e., cyclic) isoforms, named Closed Forms I. This issue was addressed by H/D exchange (HDX) experiments on labile H atoms of OLEO and OLEA isoforms, performed using deuterated water as a co-solvent in the mobile phase. HDX unveiled the presence of stable di-enolic tautomers, in turn providing key evidence for the occurrence, as prevailing isoforms, of Open Forms II of OLEO and OLEA, different from those usually considered so far as the main isoforms of both secoiridoids (having a C=C bond between C8 and C9). It is expected that the new structural details inferred for the prevailing isoforms of OLEO and OLEA will help in understanding the remarkable bioactivity exhibited by the two compounds.

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LIU Jin-hong, 刘晋红, and 张方辉 ZHANG Fang-hui. "Preparation of OLED Desiccant Film and The Impact for OLED." Chinese Journal of Luminescence 38, no. 1 (2017): 76–84. http://dx.doi.org/10.3788/fgxb20173801.0076.

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-. "Kiselev Oleg Ivanovich." Epidemiology and Infectious Diseases 20, no. 5 (October 15, 2015): 57–58. http://dx.doi.org/10.17816/eid40968.

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39

Voitenko, Zoia, and Remi Chauvin. "To Oleg Shishkin." French-Ukrainian Journal of Chemistry 2, no. 1 (2014): 3–4. http://dx.doi.org/10.17721/fujcv2i1p3-4.

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40

«SISJP NAMS», Staff of SI. "Oleg Evgenovich Vyrva." ORTHOPAEDICS, TRAUMATOLOGY and PROSTHETICS, no. 3 (September 27, 2016): 92. http://dx.doi.org/10.15674/0030-59872016392-93.

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41

KhRCHUAOT, Staff. "Oleg Yuriyovych Yaremchenko." ORTHOPAEDICS, TRAUMATOLOGY and PROSTHETICS, no. 1 (April 9, 2019): 104. http://dx.doi.org/10.15674/0030-598720191104.

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42

Zimmerl, Isabella, and Cornelius L. Roth. "Bußgeld non olet." UbG - Die Unternehmensbesteuerung 12, no. 8 (August 1, 2019): 446–50. http://dx.doi.org/10.9785/ubg-2019-120805.

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43

Pugachev, O., J. A. Strelkov, A. Galkin, I. Podviaznaja, and K. Galaktionov. "OLEG NIKOLAYEVICH BAUER." Journal of Parasitology 89, no. 6 (December 2003): 1265–66. http://dx.doi.org/10.1645/ge-3288inmem.

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Noelle, Louise. "Óscar Olea Figueroa." Anales del Instituto de Investigaciones Estéticas 32, no. 96 (August 7, 2012): 147. http://dx.doi.org/10.22201/iie.18703062e.2010.96.2313.

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Nayko, Natalya M. "Oleg Ovanesovich Meremkulov." Muzykal'nyj al'manah Tomskogo gosudarstvennogo universiteta, no. 8 (2019): 17–26. http://dx.doi.org/10.17223/26188929/8/4.

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Grigoriev, Alexandr, Mikhail Ugryumov, and Boleslav Lichterman. "Oleg Georgievich Gazenko." BMJ 336, no. 7640 (February 14, 2008): 394. http://dx.doi.org/10.1136/bmj.39489.514282.be.

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47

Dolan, Thomas J., and Vladimir S. Voitsenya. "Oleg Aleksandrovich Lavrentyev." Physics Today 64, no. 10 (October 2011): 66–67. http://dx.doi.org/10.1063/pt.3.1306.

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48

Bagher, Askari Mohammad. "OLED Display Technology." American Journal of Optics and Photonics 2, no. 3 (2014): 32. http://dx.doi.org/10.11648/j.ajop.20140203.13.

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Krolikowski, F. John. "Oleo Capsicum (O.C.)." American Journal of Forensic Medicine and Pathology 15, no. 3 (September 1994): 267. http://dx.doi.org/10.1097/00000433-199409000-00018.

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50

Howarth, David. "PECUNIA NON OLET." Cambridge Law Journal 70, no. 3 (November 2011): 499–501. http://dx.doi.org/10.1017/s0008197311000754.

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