Article Per Year (5 Year)
p-Index From 2020 - 2025
0.659
P-Index
This Author published in this journals
All Journal Jurnal Online Mahasiswa (JOM) Bidang Teknik dan Sains PERTANIAN TROPIK Jurnal Riset Rumpun Ilmu Sosial, Politik dan Humaniora (JURRISH)
Wahyu Syahputra
Unknown Affiliation
Agriculture, Biological Sciences & Forestry Engineering Environmental Science Social Sciences

Published : 3 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 3 Documents
Search

 1 
Studi Kasus Audit Energi Dan Peluang Penghematan Energi Pada Plant Pulp Dryer 3 PT. Riau Andalan Pulp And Paper Wahyu Syahputra; Zulfansyah Zulfansyah; Hari Rionaldo; Sri Wahdini Rahmi
Jurnal Online Mahasiswa (JOM) Bidang Teknik dan Sains Vol 8 (2021): Edisi 2 Juli s/d Desember 2021
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Teknik dan Sains

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

Abstract

Energy auditing is one of the steps made in an effort to realize energy saving programs. The energy widely used in the pulp and paper industries is thermal energy (steam). Pulp drying is one of the processes that many use such energy. The thermal energy used was of low to moderate pressurized steam, which was supplied into a number of rotating dryer cylinders. Evaporation is done because water can no longer be removed from the fiber by gravity and vacuum in the forming of the unit and mechanically in the pressing of the unit. The results of the study were found two “steam trap” units with “inverted” installation positions and four “steam trap” units as well as six “valve” units with “Passing" (leaking)” conditions that made “losses steam” of 467.8 Kg/hr or 1,467 tons of steam/year or about IDR 240.051,840 in a year. The inverse improvements/recovery of “steam trap” positions can save steam with a saving percentage of 0,34% of total steam costs per year and will return investment capital for four hours. Whereas the turnover on leaked “steam trap” units could save steam of 2,574 tons of steam/year with a savings percentage of 0.60% of total steam cost per year and would return investment capital for four months.Keywords : Pulp Dryer, Energy Consumption, Energy Saving, Steam Trap, Losses Steam
Study of the Use of Yeast Types and Soaking Time on the Quality of Cocoa Beans (Theobroma cacao L.) Paramuji, Muji; Wanbahroni Jiwar Baru; Wahyu Syahputra
Jurnal Pertanian Tropik Vol. 9 No. 3 (2022): JURNAL ONLINE PERTANIAN TROPIK
Publisher : Talenta Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32734/jopt.v9i3.10215

Abstract

The quality of cocoa beans at the farmer level is very low. The main factor that makes the quality of cocoa is low, it of which is fermentation. Improved fermentation will improve the quality of the cocoa beans produced. This study aims to examine the effect of the use of yeast types and soaking time on the quality of cocoa beans. This research has been carried out in the laboratory of the Faculty of Agriculture UISU Medan using a factorial Completely Randomized Design (CRD), which consists of two factors, namely: Factor I type of yeast (R) consisting of 4 levels: R0 = Control; R1 = Bread Yeast; R2 = Tempeh Yeast and R3 = Tape Yeast. Factor II The immersion time (P) consists of 4 levels: P1 = 1 hour; P2 = 2 hours; P3 = 3 hours and P4 = 4 hours with 2 repetitions. Parameters observed were yield, pH, water content, fat content, and organoleptic test of taste and aroma. The data is analyzed using means of variance and if it had a significant effect, then continued with Duncan's Multiple Range Test (DMRT). The results of the study showed that the type of yeast had a significant effect on pH, water content, fat content, and organoleptic test values ​​for taste and aroma. Soaking time has significantly different effects on pH, fat content, and organoleptic test values ​​for taste and aroma. The interaction of the treatment the effect of yeast type and soaking time had no significant effect on all observed parameters. Fermentation of cocoa beans with the addition of yeast can improve the quality of cocoa beans, especially with the addition of baker's yeast and soaking time of 4 hours to produce the highest taste and aroma.
Penerapan Riset Aksi Partisipatif dalam Meningkatkan Kualitas Pembelajaran di SD Negeri 060915 Kecamatan Medan Sunggal Mujhirul Iman; Wahyu Syahputra; Lingghom Miranda Hanum Pakpahan; Evi Sundari; Dedi Rusdi Pohan; Muhammad Hadi Furqon; Ananda Zahwa
Jurnal Riset Rumpun Ilmu Sosial, Politik dan Humaniora Vol. 4 No. 3 (2025): JURRISH: Jurnal Riset Rumpun Ilmu Sosial, Politik dan Humaniora
Publisher : Pusat Riset dan Inovasi Nasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/jurrish.v4i3.5903

Abstract

This study aims to improve the quality of learning at SD Negeri 060915, Medan Sunggal District, through the implementation of a participatory learning approach using Participatory Action Research (PAR). The background of the study is based on the low level of student engagement in classroom activities and the teacher’s reliance on traditional lecture methods, which hinder active student participation. This classroom action research was carried out in two cycles, each consisting of planning, action, observation, and reflection stages. Data were collected through observation, interviews, documentation, and formative assessments. The results showed that the participatory learning approach had a positive impact on increasing student engagement, collaboration in group work, and academic performance, as indicated by an increase in the average student score from 66.4 in the first cycle to 77.2 in the second cycle. Teachers also improved their role as facilitators, and the classroom environment became more interactive and student-centered. The study concludes that the participatory approach is effective in creating an active, collaborative, and meaningful learning environment in elementary education.
Co-Authors Ananda Zahwa Dedi Rusdi Pohan Evi Sundari Hari Rionaldo Lingghom Miranda Hanum Pakpahan Muhammad Hadi Furqon Mujhirul Iman Paramuji, Muji Sri Wahdini Rahmi Wanbahroni Jiwar Baru Z Zulfansyah