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Model Matematika Optimasi untuk Perbaikan Proses Penggorengan Vakum Terhadap Tekstur Keripik Buah J Jamaluddin; Budi Rahardjo; Pudji Hastuti; R Rochmadi
Jurnal Teknik Industri Vol. 12 No. 1 (2011): Februari
Publisher : Department Industrial Engineering, University of Muhammadiyah Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22219/JTIUMM.Vol12.No1.82-89

Hard and crunchy are specific characteristics of fried product prefered by consumer. To have texture of crunchy product being suitable with consumer taste, it is necessary to observ characteristic change of raw material and frying condition. In frying process, the changes of hardness and crunchiness characteristics of food occur. These changes are predicted caused by free water vaporization and the decrease of starch content in food. The objective of this research is to develop mathematical model of hardness and crunchiness changes as the function of water and extract content degradation. Sample of the research is jack fruit fried in the temperature of 70–100° C, duration of 15–60 minutes, and pressure of 80–90 kPa. The parameters observed are hardness and crunchiness, water and starch content before and after frying. The result showed that hardness and crunciness change as the function of water vaporization and the decrease of starch content can be used to predict hardness and crunciness of product during vacuum frying.

Konstanta Laju Pengeringan Daun Sambiloto Menggunakan Pengering Tekanan Rendah Sri Rahayoe; Budi Rahardjo; Siti Kusumandari
Jurnal Rekayasa Proses Vol 2, No 1 (2008)
Publisher : Departemen Teknik Kimia Fakultas Teknik Universitas Gadjah Mada

Pada penelitian ini dilakukan pengeringan bahan herbal dan obat-obatan tradisional yang peka terhadap panas yaitu daun sambiloto menggunakan pengering bertekanan rendah. Tekanan yang rendah akan membuat titik uap air akan turun sehingga air akan menguap pada suhu di bawah 100°C. Suhu rendah ini juga bertujuan untuk mengurangi tingkat kerusakan kandungan kimia bahan peka panas. Sedangkan tujuan penelitian adalah menganalisis konstanta laju pengeringan daun sambiloto selama proses pengeringan menggunakan pengering tekanan rendah. Pengeringan daun sambiloto dilakukan pada suhu dan tekanan yang bervariasi yaitu variasi suhu 30°C, 40°C, 50°C dan variasi tekanan 61 kPa, 48 kPa dan 35 kPa. Pengeringan daun sambiloto dilakukan dari kadar air ± 70% hingga ± 10%. Selama proses pengeringan perubahan kadar air diukur dengan interval waktu 10, 20, 30, 60, 90, 120, 150 dan 210 menit. Pengukuran kadar air dilakukan dengan cara termogravimetri. Analisis konstanta laju pengeringan menggunakan persamaan lapis tipis. Hasil penelitian menunjukkan nilai konstanta laju pengeringan pada tekanan rendah berkisar 0,01-0,0175 men1. Pengeringan menggunakan tekanan rendah dapat meningkatkan laju pengeringan. Persamaan empiris konstanta laju pengeringan sebagai fungsi suhu dan tekanan yang dinyatakan sebagai kprediksi = 0,00075T0,823P-0,021 dapat diaplikasikan untuk memprediksi perubahan kadar air daun sambiloto selama pengeringan pada tekanan rendah. Kata kunci: konstanta laju pengeringan, pengeringan bertekanan rendah, daun Sambiloto Herbs (traditional medicine) such as sambiloto leaves are senisitive to heat, therefore the drying process of herbs were performed at low-pressure. At low pressure, evaporation of water in the herbs can be carried out at a temperature below 100°C. The low temperature of drying may reduce the destruction of heat-sensitive chemicals inside the herbs. The present study aimed at analyzing the drying-rate constant of sambiloto leaves during low-pressure drying. Sambiloto leaves were dried at varied temperature of 30°C, 40°C, and 50°C, and varied pressure of 61 kPa, 48 kPa, and 35 kPa. The water content of sambiloto leaves was reduced from ± 70% to ± 10%. The change in water content was measured after 10, 20, 30, 60, 90, 120, 150 and 210 minutes, by using thermogravimetry technique. The drying-rate constant was calculated using the equation of thin films. The drying-rate constant was 0.01 – 0.0175 min-1. It was observed that the drying-rate increases as the pressure decreases. To predict the change of water content in sambiloto leaves during low-pressure drying process, an empirical equation for the drying-rate constant as a function of temperature and pressure was derived from the experimental data, kprediction= 0,00075T0,823P-0,021. Key words: drying-rate constant, low-pressure drying, sambiloto leaves

Rekayasa Pemekaran dan Tekstur Keripik Buah Nangka Selama Penggorengan Vakum Jamaluddin .; Budi Rahardjo; Pudji Hastuti; Rochmadi .
Jurnal Keteknikan Pertanian Vol. 23 No. 2 (2009): Jurnal Keteknikan Pertanian
Publisher : PERTETA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19028/jtep.023.2.%p

Rising and development also hard and crispy are the specific characteristic of the fry product that acceptableby consumer. To produce rising and texture of the fry product according to the consumer requirement it wasnecessary to control process conditions, take account of characteristic and transformation of raw materialduring frying process. The change of volume (rising and shrinkage) and texture (hardness and crispy) arehappened during frying process of food materials. Volume and texture change were predicted affected byevaporation of water and decreasing of starch content on solidity. This research is done with aim to developmodel of Jackfruit texture and volume change during vacuum frying caused by decreasing of water contentand starch content. As the sample of the research was used the fresh Jackfruit frying on vacuum withtemperature of 70, 80, 90 and 100 OC, with frying duration of 15 to 60 minute and with vacuum pressure of80, 85, 90 kPa. The analyses parameters were consist of volume, texture, water content, and starch contentof the sample before and after frying. Result of the research shows that the higher of the temperature andpressure of the vacuum frying the lower of the starch content and water content of the jackfruit chip. Themathematical model that was developed can be used to predict the change of the jackfruit’s chip textureand volume during vacuum frying.Keywords : jackfruit, vacuum frying, Chip, textureDiterima: 7 Mei 2009; Disetujui: 16 September 2009

PENGEMBANGAN MODEL ADOPSI TEKNOLOGI E-VOTING Rahmad Abdilah; budi rahardjo; Rajesri Govindaraju
Komputa : Jurnal Ilmiah Komputer dan Informatika Vol 2 No 2 (2013): Komputa : Jurnal Ilmiah Komputer dan Informatika
Publisher : Program Studi Teknik Informatika - Universitas Komputer Indonesia (UNIKOM)

Electronic voting atau e-voting adalah suatumetode pengalihan pemilihan dari manual menjadilebih terkoordinir. Hal ini dilakukan dengankombinasi dari hardware dan software. Pemilih akanberpartisipasi di dalam e-voting dengan syaratmereka tidak akan ditipu. Pemilih ingin mengetahuidan percaya bahwa proses tersebut dapat di pantauoleh masyarakat yang memiliki kemampuan untukmemahami bagaimana sistem dapat bekerja.Model penelitian yang digunakan dalampenelitian ini dikembangkan berdasarkanpenelitian Tsuma dan analisis structural equationmodeling untuk menentukan bentuk model. Bentukmodel diuji dengan 19 pengujian yaitu Chi-squareatau p-value, GFI (Goodness of Fit Index), RMR(Root Mean Square Residual), RMSEA (Root MeanSquare Error of Approximation) ECVI (ExpectedCross-Validation Index), TLI/NNFI (Non-NormedFit Index), NFI (Normed Fit Index), PNFI(Parsimony Normed Fit Index), AGFI (AdjustedGoodness of Fit Index), RFI (Relative Fit Index),CFI (Comparative Fit Index), AIC, CAIC, CN(Critical N), IFI(Incremental Fit Index),PGFI(Parsimony Goodness of Fit Index), NCP(Non-centrality Parameter), CMIN/Df dan SRMR(Standardized RMR).Kata kunci : e-voting, model dan structuralequation modeling.

Edukasi manajemen kesehatan mental selama pandemi covid-19 AKHMAD AZMIARDI; Iik Sartika; Budi Rahardjo; Hanifah Dina Aulia
Ruang Cendekia : Jurnal Pengabdian Kepada Masyarakat Vol. 1 No. 2 (2022): Ruang Cendekia: Jurnal Pengabdian Masyarakat
Publisher : ARKA INSTITUTE

Covid-19 is a disease caused by the SARS-CoV-2 virus and is currently a worldwide pandemic. Pandemic conditions like this have an impact not only on physical health, but can also affect mental health. People feel fear and concern about personal safety. Pandemic conditions like this also have adverse consequences such as layoffs and unemployment which can lead to mental health problems such as stress. Objective: This community service aimed to increase knowledge and skills in maintaining mental health, especially during the Covid-19 pandemic.This community service activity is carried out in 3 stages, namely socialization and mental health education to members of the Village Health Forum (FKD), program formation and the third is program implementation for ±3 months. There was an increase in participants' knowledge after socialization and education and it was statistically significant (p<0.001). The formation of the "Gotong Royong" program which was carried out by FKD members to the community. This activity increases public knowledge about mental health during the Covid-19 pandemic and is expected to prevent the adverse effects of the Covid-19 pandemic. Suggestions for Puskesmas and FKD can carry out these activities regularly.

Konstanta Laju Pengeringan Daun Sambiloto Menggunakan Pengering Tekanan Rendah Sri Rahayoe; Budi Rahardjo; Siti Kusumandari
Jurnal Rekayasa Proses Vol 2, No 1 (2008)
Publisher : Departemen Teknik Kimia Fakultas Teknik Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jrekpros.550

Pada penelitian ini dilakukan pengeringan bahan herbal dan obat-obatan tradisional yang peka terhadap panas yaitu daun sambiloto menggunakan pengering bertekanan rendah. Tekanan yang rendah akan membuat titik uap air akan turun sehingga air akan menguap pada suhu di bawah 100°C. Suhu rendah ini juga bertujuan untuk mengurangi tingkat kerusakan kandungan kimia bahan peka panas. Sedangkan tujuan penelitian adalah menganalisis konstanta laju pengeringan daun sambiloto selama proses pengeringan menggunakan pengering tekanan rendah. Pengeringan daun sambiloto dilakukan pada suhu dan tekanan yang bervariasi yaitu variasi suhu 30°C, 40°C, 50°C dan variasi tekanan 61 kPa, 48 kPa dan 35 kPa. Pengeringan daun sambiloto dilakukan dari kadar air ± 70% hingga ± 10%. Selama proses pengeringan perubahan kadar air diukur dengan interval waktu 10, 20, 30, 60, 90, 120, 150 dan 210 menit. Pengukuran kadar air dilakukan dengan cara termogravimetri. Analisis konstanta laju pengeringan menggunakan persamaan lapis tipis. Hasil penelitian menunjukkan nilai konstanta laju pengeringan pada tekanan rendah berkisar 0,01-0,0175 men1. Pengeringan menggunakan tekanan rendah dapat meningkatkan laju pengeringan. Persamaan empiris konstanta laju pengeringan sebagai fungsi suhu dan tekanan yang dinyatakan sebagai kprediksi = 0,00075T0,823P-0,021 dapat diaplikasikan untuk memprediksi perubahan kadar air daun sambiloto selama pengeringan pada tekanan rendah. Kata kunci: konstanta laju pengeringan, pengeringan bertekanan rendah, daun Sambiloto Herbs (traditional medicine) such as sambiloto leaves are senisitive to heat, therefore the drying process of herbs were performed at low-pressure. At low pressure, evaporation of water in the herbs can be carried out at a temperature below 100°C. The low temperature of drying may reduce the destruction of heat-sensitive chemicals inside the herbs. The present study aimed at analyzing the drying-rate constant of sambiloto leaves during low-pressure drying. Sambiloto leaves were dried at varied temperature of 30°C, 40°C, and 50°C, and varied pressure of 61 kPa, 48 kPa, and 35 kPa. The water content of sambiloto leaves was reduced from ± 70% to ± 10%. The change in water content was measured after 10, 20, 30, 60, 90, 120, 150 and 210 minutes, by using thermogravimetry technique. The drying-rate constant was calculated using the equation of thin films. The drying-rate constant was 0.01 – 0.0175 min-1. It was observed that the drying-rate increases as the pressure decreases. To predict the change of water content in sambiloto leaves during low-pressure drying process, an empirical equation for the drying-rate constant as a function of temperature and pressure was derived from the experimental data, kprediction= 0,00075T0,823P-0,021. Key words: drying-rate constant, low-pressure drying, sambiloto leaves

PENERAPAN PENANAMAN NILAI-NILAI KARAKTER MELALUI 9 PILAR KARAKTER ANAK USIA 5-6 TAHUN DI TK HIDAYAH SAMARINDA Marliyanti Marliyanti; Budi Rahardjo; Fachrul Rozie
Jurnal Jendela Bunda Program Studi PG-PAUD Universitas Muhammadiyah Cirebon Vol 7 No 2 (2020): September 2019 - Pebruari 2020
Publisher : LPPM Universitas Muhammadiyah Cirebon

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

Tujuan penelitian ini untuk mengetahui penerapan penanaman nilai-nilai karakter anak usia 5-6 tahun melalui 9 pilar karakter pada pilar 2 (Kemandirian, tanggung jawab, dan disiplin). Metode yang digunakan adalah kualitatif dengan pendekatan studi kasus. Adapun teknik analisis data menggunakan Milles & Huberman. Hasil penelitian menunjukkan bahwa (1) rancangan pembelajaran penanaman nilai-nilai karakter melalui 9 pilar karakter di telah terlaksana dengan baik. (2) Penerapan penanaman nilai-nilai karakter melalui 9 pilar karakter terlaksana dengan baik dengan kegiatan morning circle dan jurnal pagi, (3) Faktor pendukung kegiatan penanaman nilai-nilai karakter ini bersumber perwakilan guru telah magang selama 3 minggu di Bogor untuk mengikuti kegiatan 9 pilar karakter Dengan demikian dapat ditarik kesimpulan bahwa penerapan penanaman nilai karakter pada pilar 2 di TK Hidayah Samarinda sangat berperan penting karena pada pilar 2 (kemandirian, tanggung jawab dan kedisiplinan) merupakan kesiapan awal anak dalam memasuki jenjang sekolah dasar.

Analysis of the Competitive Advantage of SMEs During the Covid-19 Pandemic Sonia Okky Astiti; Budi Rahardjo
Jurnal Fokus Manajemen Vol 2 No 1 (2022): MAY
Publisher : Fakultas Ekonomi Universitas Dehasen Bengkulu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37676/jfm.v2i1.2205

The Covid-19 pandemic has caused Indonesia's economy to deteriorate since 2020. To deal with the economic crisis due to the impact of the pandemic, every UMKM need to know their competitive advantage. Competitive advantage is used by companies to compete with each other by managing their resources and capabilities. This research is a type of qualitative descriptive research using VRIO (Value, Rarity, Imitability, and Organization) analysis techniques. The purpose of this research is to find out the internal condition of a company, in this case it is UMKM Bintang Mahkota Convection in the face of the Covid-19 pandemic. The results showed that Bintang Mahkota Konveksi has internal resources in the form of tangible and intangible companies. UMKM Bintang Mahkota Konveksi can maintain and develop its resources and capabilities in the form of modern technology, strategic business locations, extensive warehouses, strong relationships with suppliers, experienced employees, and the skills to build relationships with suppliers in order to survive the Covid-19 pandemic.

Teori Pengukuran Pendidikan Menggunakan Classical Test Theory Dan Item Response Theory: Teori Pengukuran Pendidikan Menggunakan Classical Test Theory Dan Item Response Theory Muhammad Ruslan Maulani; Budi Rahardjo
Competitive Vol. 9 No. 1 (2014): Jurnal Competitive
Publisher : Politeknik Pos Indonesia

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

Makalah ini membahas mengenai teori pengukuran pendidikan. Di dalam pengukuran pendidikan terdapat dua metode yang biasa digunakan yaitu metode pengukuran klasik (Classical Test Theory) dan metode pengukuran modern biasa dikenal dengan metode Item Response Theory.Tujuan dari pembuatan makalah ini yaitu untuk mengetahui teori yang digunakan dalam pengukuran pendidikan serta mengetahui perbedaan antara Classical Test Theory dan Item Response Theory.

Pendampingan Strategi Marketing Digital Kelompok Sadar Wisata Adiluhung Desa Wisata Gunungpring Heni Hirawati; Yacobo P. Sijabat; Budi Rahardjo
Bubungan Tinggi: Jurnal Pengabdian Masyarakat Vol 4, No 4 (2022)
Publisher : Universitas Lambung Mangkurat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20527/btjpm.v4i4.6647

Desa Gunungpring di Magelang, Jawa Tengah merupakan salah satu desa wisata religi yang menjadi destinasi bagi wisatawan untuk melakukan ziarah ke makam ulama yang ada di daerah ini. Kawasan ini memberikan kebermanfaatan ekonomi bagi masyarakat sekitar. Banyak warga yang mengandalkan penghasilan keluarganya dari usaha yang dijalankan di desa wisata Gunungpring. Namun, kendala yang dialami pelaku usaha yaitu kedatangan wisatawan yang bersifat musiman. Jumlah wisatawan akan meningkat pada bulan-bulan tertentu, namun akan menurun di bulan lainnya. Hal ini memberikan pengaruh pada pendapatan masyarakat yang tidak stabil. Oleh karena itu, Program kemitraan masyarakat ini berusaha mengatasi kendala yang dialami oleh para pelaku usaha dengan melakukan pendampingan strategi marketing digital. Program ini bertujuan untuk memberikan pemahaman strategi marketing digital yang baik dan pentingnya pemasaran digital yang semakin berkembang sehingga mampu menjangkau masyarakat atau konsumen yang lebih luas. Pelaksanaan Program Kemitraan Masyarakat bekerjasama dengan perangkat desa Gunungpring dan kelompok sadar wisata “Adiluhung” yang ada di Gunungpring. Metode yang dilakukan yaitu sosialisasi, edukasi dan pendampingan. Hasil dari program ini yaitu masyarakat Gunungpring khususnya pelaku usaha yang berada di kawasan Gunungpring memahami pentingnya pemasaran digital dalam meningkatkan penjualan dan jangkauan konsumen yang lebih luas, sehingga pelaku usaha tidak hanya bergantung pada wisatawan yang datang berkunjung. Para pelaku usaha yang semula hanya melakukan penjualan secara konvensional, kemudian dapat memanfaatkan aplikasi online atau e-commerce dalam melakukan penjualan produknya.Gunungpring Village in Magelang, Central Java, is a religious tourism village that is a destination for tourists on pilgrimages to the tombs of scholars in this area. This area provides economic benefits for the surrounding community. Many residents rely on family income from businesses run in the Gunungpring tourist village. However, the obstacle experienced by business actors is the arrival of seasonal tourists. The number of tourists will increase in certain months but will decrease in other months. It has an impact on unstable people's income. Therefore, this community partnership program seeks to overcome the obstacles experienced by business actors by providing digital marketing strategy assistance. This program aims to provide a good understanding of digital marketing strategies and the importance of digital marketing, which is growing so that it can reach a wider audience or consumers. The Community Partnership Program is implemented in collaboration with Gunungpring village officials and the "Adiluhung" tourism awareness group in Gunungpring. The methods used are outreach, education, and mentoring. The result of this program is that the people of Gunungpring, especially business actors in the Gunungpring area, understand the importance of digital marketing in increasing sales and reaching a wider audience so that businesses do not only depend on tourists who come to visit. Business actors who previously only made conventional sales can then use online or e-commerce applications to sell their products.

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