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All Journal Agrointek International Journal of Multidisciplinary Research and Literature (IJOMRAL)
Fahlevi, Riza
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Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Engineering Environmental Science Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Mathematics Physics Social Sciences Other

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THE INFLUENCE OF IMPLEMENTING MODULAR CONSTRUCTION METHODS ON TIME AND COST EFFICIENCY IN BUILDING CONSTRUCTION PROJECTS Fahlevi, Riza; Manurung, Edison Hatoguan; Purba, Agus
International Journal of Multidisciplinary Research and Literature Vol. 4 No. 1 (2025): INTERNATIONAL JOURNAL OF MULTIDISCIPLINARY RESEARCH AND LITERATURE
Publisher : Yayasan Education and Social Center

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53067/ijomral.v4i1.296

Abstract

This study aims to analyze the effect of implementing the modular construction method on time and cost efficiency in building construction projects. The technique used in this study is a quantitative approach with data collection through documentation research and interviews with project managers, contractors, and technical teams. The study's results indicate that implementing the modular construction method can save project time by around 20% to 28% and costs by 20% to 24%. These savings are obtained by reducing work time on-site and carrying out several jobs off-site parallel. However, the main challenges are higher initial costs and difficulties adapting modular designs to local conditions. Limited knowledge of this method among contractors is also an obstacle to its implementation. In conclusion, the modular construction method can increase time and cost efficiency in construction projects, but training and increased knowledge are needed for its implementation to be more optimal
Pemanfaatan sumber daya lokal biji karet sebagai amplifikasi protein es krim mellorine dengan pengemulsi CMC Hidayat, Jefri Pandu; Pusfitasari, Memik Dian; Gunawan, Ryan Ananda Dwi; Fahlevi, Riza
AGROINTEK Vol 19, No 3 (2025)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v19i3.25663

Abstract

Rubber plants in East Kalimantan have a great plantation area 123,460 ha consisting of smallholder 95,240 ha, large state 3,630, and large private 25,638 hectares, with a total production of 55,690 tons. The abundant production of rubber plants in East Kalimantan is still utilized in the tree trunk part as raw material for making latex. The rubber seeds as dregs have not been optimally utilized. Rubber seeds are relatively high in nutrition, especially protein content 16.33%, 21.6% fat, and 30.9% carbohydrates. The rubber seeds are less optimally used due to high HCN levels. The possibility diversification of rubber seed is employing the mellorine ice cream. This study aims to analyze the decreasing HCN levels in the boiling time of rubber seeds at (0, 30, 60, 90, and 100 minute) and formulation of rubber seed and water ratio (A1-3:1); (A2-1,5:1); (A3-1:1) by complete randomized design (CRD) on proximate and organoleptic properties. It was found by ANOVA that the proportion of ingredients did not affect the organoleptic color and aroma but significantly swayed the texture and taste. The organoleptic scale is (0-5) and is not within the very likely criteria. The ratio prescription influences mellorine ice cream's physicochemical, where the more rubber seeds used, the higher proximate levels. The best formulation is A1 (3:1), where it gets an organoleptic value of color (4.25), aroma (3.5), texture (4.00), taste (4.40), 0.127% ash content, fat 8.36%, protein 1.57%, carbohydrate 9.08 %, and crude fibre 0.50%. Ultimately, the rubber seeds can be processed into protein source materials for mellorine ice cream, but the protein is still below SNI standards. A modification method is needed to release HCN but does not cause excessive protein denaturation.
Co-Authors Gunawan, Ryan Ananda Dwi Ida Ayu Putu Sri Widnyani Jefri Pandu Hidayat Purba, Agus Pusfitasari, Memik Dian