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All Journal Agrointek Jurnal Serambi Engineering Jurnal Optimalisasi Jurnal Pengabdian Masyarakat: Darma Bakti Teuku Umar Community Development Journal: Jurnal Pengabdian Masyarakat Marine Kreatif Serambi Engineering
Risnadi Irawan
Jurusan Teknik Industri, Fakultas Teknik, Universitas Teuku Umar
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Earth & Planetary Sciences Economics, Econometrics & Finance Education Energy Engineering Environmental Science Health Professions Industrial & Manufacturing Engineering Public Health Other

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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

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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

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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.
Identifikasi terhadap preferensi ikan kayu terhadap kesukaan dan profil tekstur ikan kayu pada masyarakat Aceh Barat Sulaiman, Ismail; Irawan, Risnadi; Kamal, Mustafa; Ayunda, Hanif Muchdatul; Harmen, Hamdi; Idram, Irwansyah; Herlina, Eva
Marine Kreatif Vol 8, No 1 (2024): Marine Kreatif
Publisher : Universitas Teuku Umar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35308/mk.v8i1.9308

Abstract

Aceh Barat merupakan salah satu kabupaten yang terletak di pinggir laut bagian Selatan Aceh, dengan posisinya yang menjadikan Aceh Barat bagian dari masyarakat nelayan. Garis pantai yang membentang panjang menjadikan laut sebagai tempat pencaharian masyarakat sebagai nelayan. Para nelayan yang melaut terkadang mendapatkan hasil tangkapan yang banyak dan terkadang hasil yang sedikit tergantung dari cuaca alam. Pemberdayaan masyarakat melalui pembuatan ikan kayu atau olahan ikan menjadi ikan yang dikeringkan dan diolah menjadi diversifikasi makanan baru yang dikenal dengan ikan kayu oleh masyarakat Aceh. Namun proses pengolahan yang dilakukan dengan berbagai metode bahkan tingkat kesukaan konsumen juga berbeda beda. Pada pengabdian ini dilakukan identifikasi terhadap prefensi ikan kayu terhadap masyarakat khusus daerah Aceh Barat. Sampel yang digunakan sebanyak 96 responden yang berada di Meulaboh-Aceh Barat dan yang mengkonsumsi ikan kayu. Hasil dari pengabdian ini dari responden dengan umur 18 s.d 60 tahun dengan berbagai profesi. Hasil responden menunjukan 80% masyarakat Aceh Barat mengenal Ikan Kayu atau dikenal dengan ikan keumamah. 65 % masyarakat pernah makan ikan kayu, namun 32% ikan kayu bukan makanan yang utama.
Sosialisasi Pentingnya Promosi Sekolah Guna Meningkatkan Jumlah Siswa di Era Pandemi Covid-19 Pamungkas, Iing; Irawan, Heri Tri; Prasanti, Nissa; Sofiyanurriyanti, Sofiyanurriyanti; Hadi, Khairul; Adib, Adib; Akmal, Abdiel Khaleil; Irawan, Risnadi; Kasmawati, Kasmawati
Jurnal Pengabdian Masyarakat: Darma Bakti Teuku Umar Vol 4, No 2 (2022): Juli-Desember
Publisher : Universitas Teuku Umar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35308/baktiku.v4i2.4528

Abstract

Community service activities are a medium for delivering science and technology to the community. This community service is carried out by a lecturer in the Department of Industrial Engineering, Faculty of Engineering, Teuku Umar University. The theme of this community service is the importance of promoting schools in order to increase the number of students during the COVID-19 pandemic. The purpose of this community service is to provide an overview to the foundation about the importance of introducing the profile of the foundation to the surrounding community, and as an effort to increase the number of new students at the Makmue Raya Foundation. Participants in this community service are foundation administrators, teachers and students of Madrasah Aliyah (MA) and Madrasah Tsanawiyah (MTs) under the auspices of the Makmue Raya foundation, totaling 83 people. Community service participants participated in the socialization in the form of lectures, discussions and questions and answers about the importance of school promotion during the COVID-19 pandemic. The output of this community service is as basic knowledge about school promotion to foundations, and can introduce school promotion methods during the covid-19 pandemic to foundations.
Co-Authors AA Sudharmawan, AA Abdiel Khaleil Akmal Adib Adib Adib Adib Adib Adib, Adib ARHAMI Arrazy Elba Ridha Aulia Agung Dermawan Azhar Bahri, M Irvanni Bismi Khairijal Endi Saputra Eva Herlina Hamdi Harmen Hanif Muchdatul Ayunda Hasnita Hasnita Idram, Irwansyah Iing Pamungkas Irawan, Heri Tri Ismail Sulaiman Kasmawati Kasmawati Khairul Hadi Marlinda Marlinda Muhammad Ikhsan Sulaiman Mustafa Kamal Mustafa Kamal Nissa Prasanti Sofiyanurriyanti T. M. Azis Pandria Yusi Hidjrawan Yusriana Yusriana