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Hakim, Syahirman
Program Studi Teknologi Industri Pertanian, Fakultas Pertanian Universitas Almuslim
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Desain dan uji kinerja mesin sortasi popcorn dengan silinder berputar Irwansyah Irwansyah; Ajmir Akmal; Syahirman Hakim; Elfiana Elfiana; Widya Nigrum; Rustam Efendi; Muhammad Khazimi
Sultra Journal of Mechanical Engineering Vol. 2 No. 2 (2023): Sultra Journal of Mechanical Engineering
Publisher : Program Studi Teknik Mesin, Universitas Sulawesi Tenggara

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Abstract

Saat ini, mayoritas penyortiran snack popcron pada pengusaha di Indonesia masih dilakukan secara manual dengan Standar Operasional Prosedur (SOP) yang ada. Waktu, energi, dan biaya yang besar diperlukan untuk teknik ini. Karena itu diperlukan penerapan teknologi pada bagian proses sortasi. Metode penelitian ini meliputi perancangan dan pengujian. Dari penelitian ini, telah dihasilkan rancangan mesin sortasi popcorn tipe silinder yang berputar yang mampu mensortasi sampel dengan baik berdasarkan ukuran. Hasil pengujian menunjukkan bahwa kapasitas mesin popcorn sebesar 86,4 kg/jam pada kecepatan putar silinder yakni 29 RPM. Hasil lainnya adalah pengaruh memvariasikan kecepatan putar silinder berputar sebesar 20, 24, dan 29 RPM terhadap tingkat persentase sortasi popcorn untuk tiap parameter kecepatan secara berurutan adalah 23%, 42 %, dan 50 %. Dari hasil tingkatan persentase sortasi pada tiap pengujian yang masih rendah, maka perlu dilakukan perbaikan pada unit hopper dan unit sortasi yang berbentuk silinder sehingga dihasilkan mesin sortasi popcorn dengan kinerja optimal.
Peningkatan Kompetensi Siswa SMK Negeri 1 Bener Meriah Melalui Pelatihan Pengelasan Kanopi Untuk Dunia Usaha Irwansyah; Syahirman Hakim; Hakim Muttaqim; Syifa Saputra; Wahyudi; Rustam Efendi; Hamdani
AMMA : Jurnal Pengabdian Masyarakat Vol. 4 No. 4 : Mei (2025): AMMA : Jurnal Pengabdian Masyarakat
Publisher : CV. Multi Kreasi Media

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Abstract

The business world is an activity that includes the economy, including production, distribution, and other activities that aim to meet human needs and desires. Welding workshop services are one of the business sectors that continue to grow along with the increasing demand for security and aesthetics in buildings. The canopy functions as a protector from the heat of the sun and rain of a building. Therefore, it is important for welding workshop workers to have reliable skills and knowledge in making canopies. Community service activities aim to provide training and assistance on basic welding techniques on canopies that are useful for improving student competence. The method of activity carried out is a training technique with an allocation of theoretical and practical materials related to the basics of SMAW welding and welding on canopies which are attended by students of the Welding Engineering and Metal Fabrication Department, SMK Negeri 1 Bener Meriah. The results of the activity are as follows: can provide skills for vocational school students to enter the world of work related to the competence of operating SMAW welding machines correctly and can also connect plates on canopy construction using SMAW welding. The results of the material absorption of the student post-test showed a competence of 82%, this shows that students have gained welding skills on canopies and they hope that next year there will be a follow-up program.
Preferensi Konsumen terhadap Agroindustri Pliek Ue Melalui Uji Organoleptik dalam Menentukan Kualitas Pliek Ue di Kabupaten Bireuen Naya Desparita; Syahirman Hakim
JIA (Jurnal Ilmiah Agribisnis) : Jurnal Agribisnis dan Ilmu Sosial Ekonomi Pertanian Vol. 9 No. 6 (2024)
Publisher : Department of Agribusiness, Halu Oleo University Jointly with Perhimpunan Ekonomi Pertanian Indonesia - Indonesian Society of Agricultural Economics (PERHEPI/ISAE)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37149/jia.v9i6.1580

Abstract

This research aims to identify how consumer preferences for pliek ue agroindustry produce quality pliek ue. This research was conducted in July and ended in September 2024 in Bireuen Regency. The research method used is organoleptic testing on 30 agroindustries by 150 consumers as panelists to see the taste, color, texture, aroma, and aftertaste of pliek ue. The results showed organoleptic testing on pliek ue was carried out using 150 consumers as panelists at 30 pliek ue agroindustries in Bireuen Regency. The parameters measured were color, taste, aroma, texture, and aftertaste of pliek ue. The color parameter of pliek ue has an index value of 78%, the taste is 76%, the aroma is 75%, the texture is 80%, and the aftertaste of pliek ue is 78% while the general index value of organoleptic testing is 77.40% classified as moderate. This indicates that the quality of pliek ue produced by agroindustry in Bireuen Regency is medium. Agroindustry parties can improve the quality of pliek ue produced by improving production procedures during fermentation to produce good quality pliek ue. Good quality pliek ue depends on the production process carried out by the agroindustry when producing pliek ue to produce pliek ue that has a pleasant aroma, attractive color, good taste, preferred texture, and the aftertaste does not leave an unpleasant taste to consumers. The pliek ue agroindustry in Bireuen Regency can collaborate with stakeholders to certify the determination of quality standards for the pliek ue category, which has the best quality and can compete with pliek ue in other districts to support the welfare of the pliek ue agroindustry to be more prosperous and consistently produce good quality pliek ue.
Analisis Kimia Kopi Cherry Arabika (Coffea arabica) dengan Kajian Kadar Alkohol, Kadar Kafein, Total Padatan Terlarut dan Total Asam Pada Limbah Hasil Fermentasi Anaerobik Syahirman Hakim; Irwnsyah Irwnsyah; Risky Widayat; Baihaqi Baihaqi
Jurnal Ilmiah Membangun Desa dan Pertanian Vol. 9 No. 2 (2024)
Publisher : Department of Agribusiness, Halu Oleo University Jointly with Perhimpunan Ekonomi Pertanian Indonesia - Indonesian Society of Agricultural Economics (PERHEPI/ISAE)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37149/jimdp.v9i2.868

Abstract

This study aimed to determine the quantitative measurements of alcohol concentration, caffeine content, total dissolved solids, and total acid. This study used an experimental design with a non-factorial, Completely Randomized Design (CRD) that included three treatment levels, each replicated three times. The study consists of the following treatment levels: H5 represents the fermentation of cherry Arabica coffee for five days, H10 for ten days, and H15 for 15 days. The collected data underwent analysis of variance (ANOVA) using SPSS version 22. The Duncan's New Multiple Range Test (DNMRT) was used at a 5% significance level to determine the differences in the effects of each therapy. The study showed that the length of anaerobic fermentation of Arabica coffee cherries significantly affected the concentrations of alcohol, caffeine, total dissolved solids, and total acid (p<0.05). With longer fermentation, alcohol concentration, caffeine content, and total acid levels increase while the total dissolved solids content decreases. The most effective treatment in this study was noted on the 5th day of fermentation, showing an average alcohol content of 11.93%, caffeine content of 3.36%, total dissolved solids of 4.83oBrix, and total acid of 1.62%.
Pemanfaatan kulit kakao sebagai bahan baku pakan ikan nila merah (Oreochromis sp) Khairil Khairil; Intan Nazarah; Syahirman Hakim
Arwana: Jurnal Ilmiah Program Studi Perairan Vol 2 No 1: Mei 2020
Publisher : Program Studi Akuakultur, Fakultas Pertanian, Universitas Almuslim

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51179/jipsbp.v2i1.377

Abstract

Penelitian dilakukan di Laboratorium Budidaya Perairan Fakultas Pertanian Universitas Almuslim Matangglumpangdua, pada tanggal 17 Maret sampai 17 April 2017. Penelitian ini bertujuan untuk memperoleh alternatif bahan baku pakan ikan nila dari bahan herbal yang berkualitas dan untuk mengetahui pengaruh penggunaan kulit kakao yang akan digunakan dalam pakan ikan nila merah. Rancangan Percobaan yang digunakan adalah Rancangan Acak Lengkap (RAL) terdiri dari 5 perlakuan dengan 3 ulangan yaitu: A (100% pakan komersil), B (77% pakan komersil + 20% kulit kakao + 3 gram perekat), C (67% pakan komersil + 30% kulit kakao + 3 gram perekat), D (75% pakan komersial + 40% kulit kakao + gram perekat) dan E (47 pakan komersial + 50 kulit kakao + 3 gram perekat). Parameter mutu yang diamati adalah survival rate, efesiensi pemberian pakan, laju pertumbuhan ikan dan kualitas air. Hasil penelitian menunjukan bahwa perlakuan penambahan kulit kakao pada pakan ikan nila merah berpengaruh sangat nyata terhadap kelangsungan hidup, laju pertumbuhan, bobot dan efesiensi pemberian pakan. Kelangsungan hidup memberikan hasil yang berbeda nyata dimana setiap perlakuan menghasilkan jumlah yang tidak sama, laju pertumbuhan tertinggi ditemukan pada perlakuan E (47% pakan komersil + 50% kulit kakao + 3 gram perekat) dan terendah pada perlakuan A (100% pakan komersil). Sedangkan efesiensi pemberian pakan tertinggi ditemukan pada perlakuan E (47% pakan komersil + 30% kulit kakao + 3 gram perekat) dan terendah pada perlakuan A (100% pakan komersil).
Co-Authors Afrinanda, Cut Aidil Amar Ajmir Akmal Ajmir Akmal Akmal, Ajmir Alchalil Alchalil Amri Amri Anis Nugrahawati Aries, Muhlin Asih Makarti Muktitama Baihaqi Baihaqi Baihaqi Baihaqi Dabet, Abubakar Dani Pratama Putra Dani Pratama Putra Defri, Ifwarisan Diah Fridayati Edi Rahman, Edi Elfiana Elfiana Elfiana Elfiana, Elfiana Elfira Fauzan, Saniar Fridayanti, Diah Fridayati, Dyah Hakim Muttaqim Hamdani Hayati, Masrura Heni Parida Herlina Herlina Intan Nazarah Irfannur Irfannur Irfannur Irfannur Irfannur, Irfannur Irwansyah IRWANSYAH Irwansyah Irwansyah Irwansyah Irwansyah Irwansyah Irwansyah Irwnsyah Irwnsyah Izwar, Akmal Jumadil, Jumadil Khairil Khairil Khusni, Jabar Kurniawan, Dedek . Mahfuzah mahfuzah Mandasari Mandasari Muhammad Baidhawi Muhammad Khazimi Muhammad Khazimi Muhammad Zulfikar Nasuution Muliani Muliani, Muliani Muliari Muliari Muliari Muliari Musarady, Yoga Naya Desparita Nuraida Nuraida Nuraida Nuraida Nursayuti, Nursayuti Padang, Welly Liku Qhinanti Lubis, Uchti Nuzul Radhi, M Rahma Mulyani Rinaldi Rinaldi Rinaldi Rinaldi Rindhira Humairani Risky Widayat Rossy Azhar Rustam Efendi Rustam Efendi Rustam Efendi Safriwardi, Ferri Saniar Fauza Saputra, Syifa Siti Rahmalia Siti Rahmalia Syamsiar, Syamsiar Tando, Arjal Wahyudi Widya Nigrum Widya Ningrum Yusrizal Akmal