Article Per Year (5 Year)
p-Index From 2021 - 2026
3.096
P-Index
This Author published in this journals
All Journal Agrointek Jurnal Serambi Engineering Jurnal Optimalisasi Jurnal Mekanova : Mekanikal, Inovasi dan Teknologi Jurnal Pengabdian Masyarakat: Darma Bakti Teuku Umar Community Development Journal: Jurnal Pengabdian Masyarakat Marine Kreatif Jurnal Industri dan Inovasi (INVASI) Serambi Engineering
Irawan, Risnadi
Jurusan Teknik Industri, Fakultas Teknik, Universitas Teuku Umar
Aerospace Engineering Agriculture, Biological Sciences & Forestry Humanities Automotive Engineering Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Energy Engineering Environmental Science Health Professions Industrial & Manufacturing Engineering Mechanical Engineering Public Health Transportation Other

Published : 18 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 2 Documents
Search
Journal : Serambi Engineering

 1 
Analisis Nilai Tambahdan Rantai Pasok Gabah di Kecamatan Glumpang Tiga Kabupaten Pidie Provinsi Aceh Mustafa Kamal; Risnadi Irawan; HanifMuchdatulAyunda
Jurnal Serambi Engineering Vol. 9 No. 1 (2024): Januari 2024
Publisher : Faculty of Engineering, Universitas Serambi Mekkah

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

Abstract

Grainis the dominant agricultural commodity in Province of Aceh, grainisal sovery vulnerable to inflation. So far, there is no supply chain and calculation of added value on grain commodities in Glumpang Tiga District, Pidie Regency, the community, especially farmer groups as the main actors in the supply chain, do not know the added value of the commodities they produce, they are only considered as grain producers. On the basis of these problems, this research was developed with the aim of knowing the grain supply chain network to become rice and knowing how much added value for farmers and other actors in the rice supply chain networkin Glumpang Tiga District, Pidie Regency. This research was conducted using survey method and primary and secondary data collection from respondents through interviews and questionnaires. The data collected were then analyzed for added value usıng.The results of the research obtained a specific description of the grain supply chain that takes place in the Glumpang Tiga sub-district of Pidie district along with the flow of information, financial flow, and product flow. And the research results show that the commodity of grain into rice has a positive value for farmers, harvesters, and millers. Farmers have an added value of Rp.1,056/Kg with an average amount of 4,833/Kg of grain production, while the miller, the final actor in this supply chain gets a surplus witha valueof 65% orRp.1,324/Kg of net profit.
Implikasi Waktu dan Temperatur Pengeringan Pada Mutu Tepung Wortel (Daucus Carota L) Risnadi Irawan; Mustafa Kamal; Hanif Muchdatul Ayunda; Azhar
Jurnal Serambi Engineering Vol. 9 No. 3 (2024): Juli 2024
Publisher : Faculty of Engineering, Universitas Serambi Mekkah

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

Abstract

The temperature and time of evaporation are very influential in the production of carrot flour to determine the effect of temperature, drying time and the interaction between the effect of temperature and drying time on the quality of carrot flour produced. The aim of this study was to determine the effect of temperature, drying time and the interaction between the effect of temperature and drying time on the quality of carrot flour produced. In this study, two replications of the Rancangan Acak Lengkap (RAL) factorial were used for data collection and analysis. The three levels of temperature (60, 70 and 80 degrees Celsius) and the three levels of drying time are the variables used.5, 6 and 7 hours. The parameters analysed were water content, ash content, yield of colour organoleptic test, aroma, beta-carotene. The results of the study can be concluded that the effect of temperature has a very significant effect on the analysis of ash content and yield has no significant effect on the analysis of water content and organoleptic tests of colour and aroma. The analysis of yield and organoleptic test of colour is strongly influenced by drying time, but the analysis of water content, ash content and organoleptic test of aroma is not much influenced. The interaction of temperature and drying time has a very significant effect on the analysis of ash content and yield and has no significant effect on the analysis of water content and organoleptic tests of colour and aroma.
Co-Authors AA Sudharmawan, AA Abdiel Khaleil Akmal Adib Adib Adib Adib Adib Adib, Adib ARHAMI Arifin, Riski Arrazy Elba Ridha Aulia Agung Dermawan Azhar Azhar Azhar Bahri, M Irvanni Bismi Khairijal Endi Saputra Eva Herlina Fatah, Samsul Hamdi Harmen Hanif Muchdatul Ayunda Hasnita Hasnita Husin, Zakir Idram, Irwansyah Iing Pamungkas Irawan, Heri Tri Ismail Sulaiman Kasmawati Kasmawati Khairul Hadi Mahmud Basuki Marbun, Mahmuddin Marlinda Marlinda Mawardi, Edi Muhammad Ikhsan Sulaiman Mustafa Kamal Mustafa Kamal Nissa Prasanti Nova Nova Nuzuli, Fajar Rizki Agam Syahputra Sofiyanurriyanti Syahputra, Riski Agam T. M. Azis Pandria Yusi Hidjrawan Yusriana Yusriana