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All Journal Musamus Journal of Agribusiness EINSTEIN (E-JOURNAL)
Simbolon, Friska
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Agriculture, Biological Sciences & Forestry Control & Systems Engineering Earth & Planetary Sciences Electrical & Electronics Engineering Materials Science & Nanotechnology Mechanical Engineering Physics Social Sciences

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Nilai Tambah dan Kelayakan Pengolahan Ubi Jalar Menjadi Cakar Ayam Simbolon, Friska
MuJAgri: Musamus Journal of Agribusiness Vol 2 No 1 (2019): MuJAgri: Musamus Journal of Agribusiness
Publisher : Musamus University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35724/mujagri.v2i01.2109

Abstract

Sweet potato is one food commodity that has a complete nutritional content compared to other food commodities. Sweet potatoes can be processed into various forms or kinds of processed products, including chicken paws. Perbaungan District, Serdang Bedagai Regency is the center of production of all agricultural products including chicken paws. The purpose of this research is to know the process of processing sweet potatoes into chicken paws, knowing the added value of chicken paw processing and knowing the feasibility of chicken paw processing. The determination of the research area was carried out purposively. The method of determining the sample is the census method with a total sample of 12 processors. The analytical method used for calculating income is the difference between total revenue and total production costs, calculation of value added that is the value of the product minus the value of raw materials, the value of supporting materials and the value of equipment depreciation. Calculation of business feasibility is a comparison between revenue and total production costs. From the results of the study it can be concluded: 1) The process of processing sweet potatoes into chicken claws is classified as traditional because all stages of processing are still using human hands. 2) The added value of the chicken paw processing business is relatively low, that is, the added value of Rp 19,670,775.35 and the value added ratio of 40.75% ≤ 50%. 4) Chicken paw processing in the study area is feasible because it obtained an R / C value of 1.42> 1. Keywords: Sweet Potatoes; Chicken feet; Value-added; Appropriateness
ANALISIS PEMBUATAN PROTOTIPE DYE SENSITIZED SOLAR CELL (DSSC) MENGGUNAKAN ANTOSIANIN DARI DYE BIJI KAKAO SEBAGAI FOTOSENSITIZER Simbolon, Friska
EINSTEIN (e-Journal) Vol 9, No 1 (2021): EINSTEIN (e-Journal)
Publisher : Universitas Negeri Medan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (335.241 KB) | DOI: 10.24114/eins.v9i1.34038

Abstract

Telah berhasil dibuat Dye Sensitized Solar Cell dengan menggunakan pewarna dari ekstrak biji kakao dengan variasi lama perendaman semikonduktor dalam pewarna.  Hasil pengujian XRD menunjukkan bahwa Kristal TiO2 berada difase anatase dengan ukuran Kristal 25.99228 nm, 12.94122 nm dan 12.94136 nm yang dihasilkan dengan metode Debye Scherrer. Karakterisasi UV-Vis dye pada panjang gelombang 300 nm - 800 nm menunjukkan bahwa pewarna dapat bekerja pada cahaya UV dan cahaya tampak sedangkan untuk hasil UV-Vis pada semikonduktor TiO2 hanya memiliki puncak absorbansi pada cahaya UV pada panjang gelombang 296.0 nm yaitu 2.5938 a.u. Nilai tegangan dan arus yang diperoleh akan diakumulasi untuk mengetahui efisiensi dari rangkaian DSSC. Masing –masing efisiensi() yang dihasilkan untuk lama perendaman 6 Jam, 12 Jam, 18 Jam dan 24 Jam secara berurut adalah 0,0197%; 0.0258%; 0.0397%  dan 0.0426%. 
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