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All Journal Journals Mining Engineering : Bina Tambang Jurnal Online Mahasiswa (JOM) Bidang Ilmu Sosial dan Ilmu Politik Concept: Journal of Social Humanities and Education Jurnal Pengabdian Masyarakat dan Riset Pendidikan Juragan (Jurnal Agroteknologi) JURNAL MULTIDISIPLIN ILMU AKADEMIK
Rani anggraini
Unknown Affiliation
Religion Agriculture, Biological Sciences & Forestry Humanities Astronomy Earth & Planetary Sciences Education Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Mathematics Medicine & Pharmacology Social Sciences Other

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Optimalisasi Produktivitas Batu Andesit Menggunakan Metode Quality Control Circle Untuk Memenuhi Target Produksi Batu Andesit 18.000 ton/bulan Pada PT Pebana Adi Sarana Nagari Manggilang Kec. Pangkalan Koto Baru Kab. Lima Puluh Kota, Provinsi Sumatera Barat Rani anggraini; Adree Octova
Journals Mining Engineering : Bina Tambang Vol 5, No 5 (2020): Journals Mining Engineering: Bina Tambang
Publisher : Departemen Teknik Pertambangan FT UNP

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/bt.v5i5.110216

Abstract

Abstract. PT Pebana Adi  Sarana is a company engaged in andesite mining located in Lima Puluh Kota Regency. Andesite mining activities are carried out using the quarry mining method.PT Pebana Adi Sarana has a constant mounly production target of 18.000 tons/month. However, the realization of production for the august-september 2020 period was not achieved, namely ar 15.215,33 tons/month. Where the production achieved is only 84,5% og the target set by the company.This study uses the QCC method to increase production based on a paretto analisys of the main problem and the dominant cause of the not optimal production of minning equipment is 47% while on the conveyance 42% of the avaible working time. By making improvements to the working tim wasted with the QCC menthod the productivity increased to 44% for loading equipment and tranportation equipment bu 38% from the actual productivity. After encreasing the time wasted to be 93,79 hours/month for digging tolls and 81,09 hours/mont foe comveyances.Keywords : Excavator, DT Scannia, Productivity, Quality Control Circle, Paretto, Fishbone
QUALITY OF WAITERS SERVICE ON BREAKFAST SESSION IN THE CAFE HOTEL PREMIERE PEKANBARU Rani Anggraini; Andi M. Rifiyan Arief
Jurnal Online Mahasiswa (JOM) Bidang Ilmu Sosial dan Ilmu Politik Vol 4, No 2: WISUDA OKTOBER 2017
Publisher : Fakultas Ilmu Sosial dan Ilmu Politik Universitas Riau

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

Abstract

The purpose of this research is to know the quality of service waiters at The Cafe Hotel Premiere Pekanbaru, to know the factors apasaja affect waiters service at breakfast session at The Cafe Hotel Premiere Pekanbaru.This research uses descriptive quantitative method to analyze the problem. The sample used is 100 respondents and the data obtained using questionnaires, observations, and interviews. By using Likert scale as a tool to determine the length of the interval.Based on the research results, the quality of waiters service at breakfast session at The Cafe Hotel Premiere Pekanbaru consisting of five indicators are: Tangible, Emphaty, Responsiveness, Assurance, Reliability. The least good service is on ResponsivinessKeywords: Service, Breakfast, Waiters, food and Beverage, and Restaurant.
PENGARUH MODEL PEMBELAJARAN KOOPERATIF TIPE THINK PAIR SHARE (TPS) TERHADAP KEMAMPUAN MENULIS PUISI KELAS VIII SMP MUHAMMADIYAH 47 SUNGGAL TAHUN PEMBELAJARAN 2023/2024 Rani Anggraini
JURNAL MULTIDISIPLIN ILMU AKADEMIK Vol. 1 No. 4 (2024): Agustus
Publisher : CV. KAMPUS AKADEMIK PUBLISHING

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61722/jmia.v1i4.2339

Abstract

This research aims to determine the effect of the Think Pair Share (TPS) Cooperative learning model on the Poetry Writing Ability of Class VIII Students of SMP Muhammadiyah 47 Sunggal in the 2023/2024 Learning Year. The research is a type of quantitative research using experimental methods using a form of experimental design, namely Pre-experimental using the One Group Pretest-Posttest Design type, in this design, observations are carried out twice, namely before the experiment (O1) and the experiment (O2). The population in this study was the entire class VIII of SMP Muhammadiyah 47 Sunggal. And the sample used in this research was class VIII-1 SMP Muhammadiyah 47 Sunggal with 27 students. In this study, researchers used purposive sampling techniques. The instrument for this research is a test. From the results of research on the ability to write poetry, the results obtained were that the ability to write poetry before using the think pair share type cooperative learning model in class VIII students of SMP Muhammadiyah 47 Sunggal in the 2023/2024 academic year obtained an average score of 63.3333. The ability to write poetry after using the think pair share type cooperative learning model for class VIII students of SMP Muhammadiyah 47 Sunggal in the 2023/2024 academic year obtained an average score of 81.8889. Based on analysis of research data, the t test with a significance level of 0.05, with dk = N – 1 = 27 – 1 = 26, and obtained a 5% significance level of 1.3. Based on the t-table value mentioned above, it can be concluded that t-count > t-table, namely 12.7969 > 1.3 so that Ho is rejected and Ha is accepted. This proves that there is a significant influence on the use of the cooperative learning model. think pair share (TPS) in improving writing skills in class VIII students of SMP Muhammadiyah 47 Sunggal in the 2023/2024 learning year.
PENGARUH KONSENTRASI RAGI TERHADAP KUALITAS SENSORI PADA FERMENTASI TAPAI SINGKONG DAN TAPAI KETAN Sevina, Raisa; Anna Anggraini; Rani Anggraini; Emanauli; Fauziah Fiardilla; Bella Dwi Pasca; Yogie Zulni Pratama
JURAGAN - Jurnal Agroteknologi Vol. 3 No. 2 (2025)
Publisher : Yayasan Rahmatan Fiddunya Wal Akhirah

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58794/juragan.v3i2.1425

Abstract

This study aims to evaluate the effect of varying yeast concentrations on the sensory quality of cassava tapai (Manihot esculenta) and black glutinous rice tapai (Oryza sativa var. glutinosa). The yeast concentrations used were 0.25%, 0.5%, 0.75%, 1%, and 1.5% based on the substrate weight. The parameters observed included taste, texture, aroma, and color, which were assessed organoleptically on the first and second days of fermentation. The results showed that yeast concentrations of 0.5% to 0.75% produced the best quality tapai in both cassava and black glutinous rice, characterized by a balanced sweet-sour taste, soft texture, and the distinctive aroma of tapai. At low yeast concentration (0.25%), fermentation was not optimal, while at higher concentrations (≥1%), over-fermentation occurred, marked by a bitter taste, excessively soft texture, and unpleasant odor. This study highlights the importance of using the appropriate yeast concentration in the tapai fermentation process to achieve optimal sensory quality.
Pemikiran Tentang Hubungan Manusia dengan Pendidikan Islam Rudiansyah Rudiansyah; Dwi Noviani; Rani Anggraini
Concept: Journal of Social Humanities and Education Vol. 2 No. 4 (2023): Desember : Concept: Journal of Social Humanities and Education
Publisher : Sekolah Tinggi Ilmu Administrasi Yappi Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/concept.v2i4.772

Abstract

The function and position of humans in this world is as a caliph on earth. The purpose of human creation in this world is to worship. While the purpose of human life in this world is to get the pleasures of this world and the peace of the hereafter. Humans are the subject of education, but also the object of education itself. The relationship between education and humans is very close.Education is a series of efforts to guide, direct the potential of human life in the form of basic abilities and learning abilities, so that changes occur in his personal life as an individual and social being and in his relationship with the surrounding environment in which he lives. The existence of education to develop human potential, towards a better human being.The caliph must have four interrelated sides of character. The four sides are fulfilling the task given by Allah, accepting the task and carrying it out in individual and group life, maintaining and managing the environment for the benefit of all, and making the duties of the caliph a guideline for its implementation.
Pembuatan Minuman Herbal Jahe dan Serai sebagai Upaya Meningkatkan Kesadaran Hidup Sehat di Desa Sei Simujur: Penelitian Lesiana; Rani Anggraini; M.Arifin Ilham; Widya Sari; Dea Laila; Hidayat
Jurnal Pengabdian Masyarakat dan Riset Pendidikan Vol. 4 No. 2 (2025): Jurnal Pengabdian Masyarakat dan Riset Pendidikan Volume 4 Nomor 2 (October 202
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/jerkin.v4i2.3037

Abstract

Health is an essential aspect of community life that can be supported through the habit of consuming herbal drinks. Ginger (Zingiber officinale) and lemongrass (Cymbopogon citratus) are two traditional plants widely used as herbal beverages due to their diverse health benefits, including boosting the immune system, improving blood circulation, and aiding detoxification. This article describes the implementation of a community service program in Sei Simujur Village that focused on the production of ginger–lemongrass herbal drinks as an effort to promote healthy living and foster creative economic opportunities. The program was carried out through lectures, demonstrations, hands-on practice, group discussions, and evaluations using pre-test and post-test questionnaires. A total of 30 participants, consisting of housewives, youth, and village officials, were involved. The pre-test results showed that only 35% of participants had adequate knowledge about the benefits of ginger and lemongrass, while the post-test revealed a significant increase to 93%, indicating a 78% improvement. Furthermore, participants successfully practiced the preparation of herbal drinks independently with correct composition and hygienic techniques. From an economic perspective, a simple simulation showed that the production cost of one 100 ml bottle was approximately Rp2,500, while the selling price ranged from Rp5,000 to Rp6,000. This margin of profit demonstrates the potential for developing ginger–lemongrass herbal drinks as a micro-enterprise in rural communities. Challenges encountered include product shelf-life limitations and lack of flavor variations, which can be addressed through natural preservation methods and diversification of ingredients. In conclusion, this program effectively enhanced community awareness of healthy living, empowered local skills, and inspired the development of value-added herbal products
Co-Authors Adree Octova Andi M. Rifiyan Arief Anna Anggraini Bella Dwi Pasca Dea Laila Dwi Noviani Emanauli Fauziah Fiardilla Hidayat Lesiana M.Arifin Ilham Rudiansyah Rudiansyah Sevina, Raisa Widya Sari Yogie Zulni Pratama