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All Journal Acta Aquatica: Aquatic Sciences Journal Enrichment: Journal of Multidisciplinary Research and Development MACROCEPHALON : Jurnal Ilmu Peternakan
Zulfiadi, Zulfiadi
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Agriculture, Biological Sciences & Forestry Humanities Economics, Econometrics & Finance Engineering Health Professions Materials Science & Nanotechnology Social Sciences Other

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Risk Mitigation Analysis with the House of Risk (HOR) Method Approach in the Service Procurement Process Zulfiadi, Zulfiadi; Arhami, Arhami; Fradinata, Edy
Enrichment: Journal of Multidisciplinary Research and Development Vol. 3 No. 3 (2025): Enrichment: Journal of Multidisciplinary Research and Development
Publisher : International Journal Labs

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55324/enrichment.v3i3.395

Abstract

Service procurement is a crucial part of supply chain operations, often susceptible to various risks that can disrupt business continuity. PT. Pupuk Iskandar Muda, a major fertilizer company in Indonesia, faces multiple risk events in its service procurement processes. This study aims to identify these risks and propose effective mitigation strategies using the House of Risk (HOR) method. The HOR model comprises two phases: risk identification and prioritization using Aggregate Risk Potential (ARP), followed by the development of mitigation strategies based on risk agent rankings. The results reveal 20 risk events and 19 associated risk agents, from which 10 were prioritized through Pareto analysis. Consequently, 11 mitigation strategies were formulated to address the root causes of these high-impact risks. The novelty of this research lies in its specific focus on risk mitigation in service procurement—an area often overlooked in supply chain literature, which typically emphasizes goods procurement. This study contributes to the development of more targeted and proactive risk management approaches, particularly for state-owned enterprises operating in complex, high-stakes industries.
Pengaruh tanaman berbeda pada sistem akuaponik terhadap tingkat kelangsungan hidup dan pertumbuhan benih ikan lele (Clarias sp) Nazlia, Suraiya; Zulfiadi, Zulfiadi
Acta Aquatica: Aquatic Sciences Journal Acta Aquatica: Aquatic Sciences Journal, Vol. 5: No. 1 (April, 2018)
Publisher : Universitas Malikussaleh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29103/aa.v5i1.527

Abstract

Penelitian ini bertujuan untuk mengetahui pengaruh tanaman berbeda pada sistem akuaponik terhadap kelangsungan hidup dan pertumbuhan benih ikan lele (Clarias sp). Penelitian ini menggunakan metode eksperimen dengan empat perlakuan dan tiga kali ulangan. Eksperimen yang digunakan dalam penelitian ini adalah Rancangan Acak Lengkap (RAL), menggunakan analysis of variance (ANOVA). Selanjutnya dilakukan uji lanjut menggunakan Uji Beda Nyata Terkecil (BNT). Hasil yang diperoleh menunjukkan bahwa adanya pengaruh nyata perlakuan pada kelangsungan hidup dan pertumbuhan bobot mutlak tetapi tidak berpengaruh pada pertumbuhan panjang mutlak benih ikan lele. Kelangsungan hidup tertinggi ditunjukkan pada perlakuan B (kangkung) sebesar 86.7% diikuti perlakuan C (kangkung dan sawi) sebesar 75.0%  dan terendah pada perlakuan C (sawi) sebesar 55.0%. Sedangkan pertumbuhan bobot mutlak tertinggi pada perlakuan B (kangkung) dan C (kangkung dan sawi) dengan rata-rata sama dengan 1.97 gram, sedangkan perlakuan A (kontrol) dan D (sawi) secara dengan rata-rata pertumbuhan bobot mutlak sebesar 1.69 gram dan 1.54 gram secara berurutan.This study aims to determine the effect of different plants on aquaponic system on the survival rate and growth of catfish seeds (Clarias sp). The method used was experimental with four treatments and three replications.  The experiment used was randomized design. Data were analyzed by using analysis of variance (ANOVA). The results showed that there were a significant effect of treatment on survival and absolute weight growth but did not affect the absolute length growth of catfish fingerling. The highest survival was shown in treatment B (water spinach) of 86.7% followed by C (water spinach and mustard greens) treatment of 75.0% and the lowest in C treatment (mustard greens) amounted to 55.0%. Additionally, the highest absolute weight growth were in treatment B (water spinach) and C (water spinach and mustard greens) with the same average to 1.97 gram, while treatment A (control) and D (mustard greens) were 1.69 gram and 1.54 grams respectively.
Pengaruh Lama Perendaman Bawang Putih (Allium sativum L.) terhadap Kualitas Organoleptik Telur Asin Itik Darmawati, Darmawati; Zulfiadi, Zulfiadi
MACROCEPHALON : Jurnal Ilmu Peternakan Vol 2 No 2 (2025): AGUSTUS 2025
Publisher : Fakultas Peternakan Universitas Madako Tolitoli

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56630/jmcp.v2i2.1431

Abstract

This study aimed to evaluate the effect of garlic soaking duration on the organoleptic quality of salted duck eggs. Garlic (Allium sativum L.) contains bioactive compounds such as allicin, diallyl disulfide, and phenolic compounds that act as natural antimicrobial and antioxidant agents, thereby potentially improving the sensory quality of salted eggs. The experiment was conducted using a Completely Randomized Design (CRD) with four soaking duration treatments: P0 (without garlic soaking), P1 (10 days), P2 (15 days), and P3 (20 days), each with three replications. A total of 60 duck eggs were used in this study. The soaking solution was prepared from a mixture of water, salt, and garlic, with the garlic amounting to 20% of the salt weight. After soaking, the eggs were steamed for 30 minutes and then subjected to organoleptic testing by 15 semi-trained panelists on four sensory parameters—color, aroma, texture, and taste—using a 1–5 hedonic scale. Data were analyzed using ANOVA and followed by Duncan’s Multiple Range Test (DMRT) when significant differences were observed (P<0.05). The results showed that the duration of garlic soaking had a highly significant effect (P<0.01) on all organoleptic parameters. Panelists’ preference scores decreased with increasing soaking duration. Treatments P1 (10 days) and P2 (15 days) produced sensory scores that were still well accepted by the panelists, whereas P3 (20 days) resulted in a significant decline in color, aroma, and texture. It can be concluded that garlic soaking duration significantly affects the organoleptic quality of salted duck eggs, with an optimal duration of 10–15 days to achieve the best sensory characteristics.
Co-Authors Arhami, Arhami Darmawati Darmawati Fradinata, Edy Nazlia, Suraiya