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All Journal Jurnal Ilmiah Peuradeun Proceedings of International Conference on Multidiciplinary Research Serambi Engineering

Makmur, Teuku

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Author-ID : 1471617

Religion Agriculture, Biological Sciences & Forestry Humanities Chemical Engineering, Chemistry & Bioengineering Earth & Planetary Sciences Economics, Econometrics & Finance Education Energy Engineering Environmental Science Industrial & Manufacturing Engineering Law, Crime, Criminology & Criminal Justice Social Sciences

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Articles

The Effect of Lactobacillus Casei and Sucrose Concentrations on the Microbiology and Chemical Characteristics of Tofu Waste-Based Probiotic Drinks Irmayanti, Irmayanti; Hakim, Lukmanul; Makmur, Teuku; Rizki, Paqrul; Ar, chairuni
International Conference on Multidisciplinary Research Vol 3, No 1 (2020): ICMR
Publisher : Universitas Serambi Mekkah

One industry that produces waste is tofu industry which produces solid waste and liquid waste from the washing, soaking, and cooking processes. To increase the added value of tofu industrial waste, tofu liquid waste can be used as a probiotic drink because it still contains relatively high protein in food processing.Making probiotic drinks from tofu wastewater requires the addition of carbohydrates in the form of sucrose. This research used factorial completely randomized design(CRD) consisting of two factors. The first factor was the addition ofsucrose (S) consisting of 3 levels:S1 = 10%, S2 = 12%, S3 = 14%.The second factor was the concentration of lactobacillus casei consisting of 3 levels: L1 = 4%, L2 = 7%, L3 = 10%.The addition of sucrose (S) was found to have a very significant effect on the total microbes, total acid, but have no significant effect on thepH of tofu liquid waste probiotic drink. The best treatment of probiotic drinks was that resulting from the addition of 10% sucrose and a concentration of Lactobacillus casei 7% (S1L) to produce good quality probiotic drinks with chemical properties, namely lactic acidbacteria 4.88, with pH of 3.57%, and total acid of 1.84%.Keywords: probiotic, lactobacillus casei, sucrose, tofu waste.

Value Added Analysis and Quality Test of Cassava Crackers (Manihot Esculenta Crantz) in the Household Agroindustry in Cot Glie Aceh Besar District AR, Chairuni; Makmur, Teuku; Lamona, Asmeri; Ahyar, Zakya; Irmayanti, Irmayanti
International Conference on Multidisciplinary Research Vol 3, No 2 (2020): ICMR
Publisher : Universitas Serambi Mekkah

In Indonesia, especially in Aceh Province, cassava is often used as raw material for the food industry, so the food is considered crucial in various businessesfood product. The purpose of processing cassava into a food product is to increase the durability of the cassava plant so that the selling price of cassava is more economical. One of the examples of the diversifying processed products from cassava is cassava cracker; and one of the centers of production in Aceh Province. It is located in Cot GlieAceh Besar. The present study aimed to measure the added value and test the quality of cassava crackers produced in Cot Glie District. Particularly, this study aimed to answer the following questions: (1) How is cassava manufactured into cassava crackers?, (2) How is the added value generated from processing cassava into cassava crackers in Cot Glie region?, (3) How is the quality of cassava cracker produced in household agro-industry of Cot Glie Aceh Besar?. The Snowball Sampling method was employed in determining the samples, and value-added analysis the Hayami method was employed. The findings of the research can be concluded as follows: (1) The process of processing cassava into cassava crackers on a household industrial scale in the study area is still relatively simple, (2) The added value generated from processing cassava into cassava crackers on a home industry scale in the study area is also still relatively simple,(3) The quality test of the water content and ash content produced in the business cassava crackers in the household industry scale of the study area has met the standard of SNI 0272-1990, with a maximum water content of 11% and a maximum ash content of 2%.Â Keywords: cassava, crackers, value-added, quality, agroindustryÂ

The Effects of Pyrolysis Temperature and Time to The Quality of Coconut (Cocos Nucifera) Midrib Liquid Smoke Yulia, Ruka; Pria, Wahyu Ana; Hakim, Lukmanul; Makmur, Teuku
International Conference on Multidisciplinary Research Vol 3, No 1 (2020): ICMR
Publisher : Universitas Serambi Mekkah

The aim of this study was to determine the effect of pyrolysis temperature and pyrolysis time on thequality of liquid smoke of coconut midribs waste such as yield, pH, acetic acid, phenol. The method of thisresearch was the descriptive method. The variables of this study were pyrolysis time of 2 hours and 3hours and pyrolysis temperature of 200, 250, 300, 350, 400 oC with two repetitions. The result showedthat the best condition of coconut midrib liquid smoke was on the pyrolysis temperature of 400 oC, for 3hours pyrolysis time resulted in yield, pH, acetic acid and phenol of liquid smoke were 24%, 2.53, 6,45ppm, 3,76 ppm. The increase in pyrolysis time and temperature was also found to increase the yield,phenol, acetic acid, and pH. Keywords: Pyrolysis, liquid smoke, coconut midribs

Meningkatkan Profitabilitas UMKM Pengrajin Gerabah dengan Efisiensi Keuangan dan Optimalisasi Produksi Maryam, Maryam; Nengsih, Rita; Makmur, Teuku; Susanti, Susanti; Arsyad, Arsyad; Rahmi, Ayu Rahmi
Jurnal Serambi Engineering Vol. 10 No. 1 (2025): Januari 2025
Publisher : Faculty of Engineering, Universitas Serambi Mekkah

Show Abstract | Download Original | Original Source | Check in Google Scholar

This article aims to analyze strategies for enhancing the profitability of pottery SMEs through financial efficiency and production optimization. The methods employed include literature review, secondary data analysis, and case studies focusing on operational cost management, product diversification, and digital marketing. The study identifies key gaps, such as inefficient capital management and reliance on traditional production methods, which lead to low profit margins and limited market access. The findings reveal that financial efficiency strategies, such as cash flow management and stock control, can reduce operational costs by up to 20%. Additionally, production optimization through simple technologies, like automated drying ovens, increases daily productivity by 30%. Product diversification and digital marketing effectively expand market reach, stabilize revenues, and enhance competitiveness in local and global markets. The implications of this research emphasize the importance of integrating operational efficiency, product innovation, and risk management to achieve sustainable growth. This article contributes practical guidelines for pottery SMEs to improve profitability and ensure business sustainability in dynamic economic environments.

Effects and Influential Factors on the Performance of State Elementary School Principals in North Sumatra Hambali, Hambali; Siregar, Marlina; Sulaiman, Sulaiman; Asiah, Nur; Makmur, Teuku; Ashlan, Said; Muchsin, Muchsin
Jurnal Ilmiah Peuradeun Vol. 12 No. 1 (2024): Jurnal Ilmiah Peuradeun
Publisher : SCAD Independent

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26811/peuradeun.v12i1.792

Many factors are projected to affect the success of elementary school principals. The basis of this research is the impact and factors that influence the central performance of the State Elementary School Principals in North Sumatra Labuhan Batu Regency, especially the variables of organizational culture, interpersonal communication, innovative behavior, work motivation, and performance of the elementary school principal. This research is quantitative research with ex post facto research. The variables analyzed were not controlled and modified by the researcher, but the facts were revealed based on measuring the symptoms that have been owned or testing what will happen. The path analysis technique was used to investigate the pattern of relationships between variables to know the direct and indirect effects between endogenous and exogenous factors. Research results indicated that the exogenous component that had more substantial direct effect on the principal’s work motivation was the innovative behavior of the principle, interpersonal communication abilities, and the relatively less influential variable was the school’s organizational culture. Meanwhile, exogenous characteristics that had more substantial direct effect on the success of school principals are the school’s organizational culture, the principal’s work drive, innovative conduct and the lowest interpersonal communication abilities.

Co-Authors Ahyar, Zakya AR, Chairuni Arsyad Arsyad Asmeri Lamona, Asmeri Firnanda, Alga Hambali Hambali Irmayanti Irmayanti, Irmayanti Lukmanul Hakim Maryam Maryam Mochammad Imron Awalludin Muchsin Muchsin Pria, Wahyu Ana Rahmi, Ayu Rahmi Rita Nengsih Rizki, Paqrul Said Ashlan, Said Siregar, Marlina Sulaiman Sulaiman Susanti Susanti Wardhana, Muhammad Yuzan Yulia, Ruka

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