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All Journal Jurnal Ilmiah Kesatuan (JIK) Jurnal Ilmiah Ranggagading (JIR) Jurnal Mahasiswa TEUB Jurnal Agroindustri Journal of Indonesian History AGRITROPICA : Journal of Agricultural Sciences Jurnal Ilmiah Manajemen Kesatuan Dharma Raflesia : Jurnal Ilmiah Pengembangan dan Penerapan IPTEKS Jurnal Aplikasi Bisnis Kesatuan Jurnal Informatika Kesatuan Journal of Innovation in Applied Natural Science
Lukman Hidayat
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Aerospace Engineering Agriculture, Biological Sciences & Forestry Arts Humanities Astronomy Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Library & Information Science Materials Science & Nanotechnology Mathematics Physics Social Sciences Other

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ANALISIS RISIKO KECELAKAAN KERJA CV. BRENS BAKERY MENGGUNAKAN METODE HIRARC (HAZARD IDENTIFICATION RISK ASSESSMENT AND RISK CONTROL) Prayoga, Dimas; Zuki, Meizul; Hidayat, Lukman
Jurnal Agroindustri Vol. 13 No. 2 (2023): November 2023
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/jagroindustri.13.2.202-217

Abstract

CV. Brens Bakery is a Micro, Small and Medium Enterprises (MSME) engaged in the production of bread that provides various kinds of cakes, sponge with various variations, bread, donuts, and pastries. The problems that exist in the bread-making industry in the production section are the discovery of potential hazards that can cause a work accident at any time. Potential hazards such as butter splattered on the floor makes the floor slippery, noise from the use of machines that have the potential to disrupt the concentration of workers, the use of sharp equipment has the potential to injure hands, and the hot temperature near the grill has the potential to make workers easily experience fatigue when working. This study aims to determine the risk of work accidents, determine the level of risk of work accidents, and provide proposals for controlling the risk of work accidents that can occur in the bread making industry. The HIRARC (Hazard Identification Risk Assessment and Risk Control) method was used to analyze the risk of occupational accidents in this study by determining the type of work activity first which identified the cause of the hazard, to obtain the risk, then conducting risk assessment and control to prevent and reduce exposure to hazards that exist in each type of work. The results of the study obtained 30 risks which were categorized as 43% low risk, 37% medium risk, and 20% high risk and there were 30 risks control proposals consisting of 1 substitution, 7 design, 12 administrations, and 10 using PPE (Personal Protective Equipment).
Pengenalan Alat Pengering Energi Surya Serbaguna Untuk Pengeringan Pakaian dan Herbal di Madrasah Aliyah Mambaul ‘Ulum Kabupaten Bengkulu Tengah Yuwana, Yuwana; Marsigit, Wuri; Hidayat, Lukman
DHARMA RAFLESIA Vol 20 No 2 (2022): DESEMBER (ACCREDITED SINTA 5)
Publisher : Universitas Bengkulu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33369/dr.v20i2.21565

Abstract

The difficulty faced by the target group of Madrasah Aliyah Mambaul Ulum in drying clothes, and herbs needed to be solved. This community service activity aimed to adopt a multi-purpose solar dryer to solve this problem. The activities consisted of counseling, manufacturing, and testing the dryer, demonstration of the clothes and herb dryings, herb packaging and utilization, and assistance on the use of dryer by the target group to dry cloths and herbs independently. The counseling activities were delivered by the community service team (students and lecturers) to the target group consisting of a class of selected students along with the Madrasah Principal and 3 teachers. The manufacture and operation testing were carried out by a mechanic and students under the supervision of lecturers. The demonstration of drying was carried out by students and the target group. The dryer was then operated to dry cloth by the target group. Packaging and serving of dried herbs were practiced by students and the target group. Assistance in the utilization of the dryer to dry clothes and herbs independently was carried out by students under the supervision of the lecturers. All the community service activities were completed. It is suggested that the introduced appropriate technology may be adapted to wider target groups.
Penerapan Sistem Informasi Pemerintahan Daerah Berbasis Web di Dinas Perdagangan dan Perindustrian Kota Bogor Zumar, Muhammad Ziyan; Hidayat, Lukman; Fahsani, Donny Hendry
Jurnal Informatika Kesatuan Vol. 2 No. 2 (2022): JIKES Edisi September 2022
Publisher : LPPM IBI Kesatuan

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Abstract

Sistem informasi pemerintahan daerah adalah suatu aplikasi sistem yang mendokumentasikan, mengadministrasikan, serta mengelola data pembangunan daerah dengan menggunakan teknologi informasi sebagai dukungan dalam perencanaan dari evaluasi pembangunan daerah Salah satu faktor pendukung kinerja dalam sebuah instansi pemerintahan adalah dengan tersedianya alat kerja berupa aplikasi sistem yang membantu segala urusan karyawan untuk mempermudah segala aktivitas agar lebih cepat dan efektif. Dinas perdagangan dan perindustrian Kota Bogor merupakan lembaga Pemerintahan yang didirikan untuk menjawab tantangan perkembangan ilmu pengetahuan dan teknologi yang semakin pesat, oleh sebab itu aplikasi sistem informasi pemerintahan daerah sangatlah penting untuk menjawab kemajuan teknologi tersebut. Penelitian ini dilaksanakan di Dinas Perdagangan dan Perindustrian Kota Bogor. Tujuan penelitian ini untuk mengetahui cara mengetahui cara kerja dari aplikasi sistem informasi pemerintahan daerah, Penelitian ini menggunakan metode kualitatif dengan metode penelitian yang yang berfokus pada penerapan aplikasi dan menggali manfaat dari aplikasi sistem informasi pemerintahan daerah untuk mengetahui kinerja aplikasi tersebut agar memudahkan karyawan dalam melakukan pekerjaan menggunakan aplikasi sistem informasi pemerintahan daerah di Dinas Perdagangan dan Perindustrian Kota Bogor.
Sintaro Gold Ground Coffee Business in Rejang Lebong Based on Financial Aspects and Sensitivity Analysis Hidayat, Lukman; Koto, Hidayat; Hendratno, Tri; Fitri, Aidil
AGRITROPICA : Journal of Agricultural Sciences Vol. 7 No. 1 (2024)
Publisher : Badan Penerbitan Fakultas Pertanian (BPFP)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/j.agritropica.7.1.45-52

Abstract

Sintaro Gold is one of the small and medium industries in the Rejang Lebong district, processing coffee into ground coffee.  The development of this industry requires a financial feasibility analysis to see whether the business can provide profits and maximize the existing production process.  The research aims to determine the financial aspects and sensitivity of the Sintaro Gold industry in producing ground coffee in Rejang Lebong.  The research uses primary and secondary data with a quantitative descriptive approach.  The financial aspect study uses calculations of the R-C Ratio (R/C), Net Present Value (NPV), Internal Rate of Return (IRR), and Net Benefit Cost Ratio (Net B/C) The sensitivity analysis is based on increases in raw material prices and decreases in selling prices.  The results of the research found that at a discount factor level of 7.05%, the R/C was 1.56-2.40, the NPV was IDR 6,844,209, the Net B/C was 1.071 and the IRR was 9.07% so that this business worth developing.  An increase in raw material prices of 3.61% is not sensitive to business, but a decrease in selling prices of 3.61% is sensitive to business feasibility.
Rancang Bangun Sistem Pemantauan dan Kontrol Kelistrikan Gedung yang Terintegrasi Aplikasi Android dengan Protokol MQTT Hidayat, Lukman; Nurussa’adah, n/a; Zainuri, Akhmad
Jurnal Mahasiswa TEUB Vol. 13 No. 5 (2025)
Publisher : Jurnal Mahasiswa TEUB

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Abstract

Sistem kelistrikan yang efisien, aman, dan mudahdipantau diperlukan dalam manajemen penggunaan energilistrik terutama pada gedung dengan fungsi yang vital.Penelitian ini berupa merancang dan membangun sistemSupervisory Control and Data Acquisition (SCADA) skalagedung yang terintegrasi dengan aplikasi Androidmenggunakan protokol MQTT. Perangkat SCADA ini dapatmemantau arus dan tegangan listrik secara real-time,mengontrol beban listrik, serta memberikan proteksi arusberlebih. Bedasarkan hasil pengujian, didapatkan hasilkesalahan pengukuran tegangan listrik sebesar 0,3429% dankesalahan pengukuran arus listrik sebesar 2,58%. Padapengujian kontrol dan proteksi, didapatkan keberhasilan relai100% bekerja untuk kontrol dan proteksi kelistrikan. AplikasiAndroid dikembangkan untuk memudahkan monitoring dankontrol. Hasil pengujian menunjukkan sistem berfungsidengan baik dan stabil dalam jaringan lokal.Kata Kunci—Energi Listrik, SCADA, Aplikasi Android,MQTT. 
Replacing Fat with Soy Milk and Lecithin: Impact on the Quality of Steamed Sponge Cake Putri, Larasita Aulia; Hidayat, Lukman; Anis, Ulfah; Islam, Md Zahidul; Rezvani, Mohammad Qais; Emumejaye, Kugbere
Journal of Innovation in Applied Natural Science Vol. 1 No. 1 (2025): Journal of Innovation in Applied Natural Science
Publisher : CV Media Inti Teknologi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58723/jinas.v1i1.55

Abstract

Background of study: Steamed sponge cake is a type of cake that uses eggs as the primary raw material for foam formation, emulsification, and coagulation. Soybean flour, a plant-based protein source, has the potential to replace the functional roles of eggs in steamed sponge preparation. The addition of an emulsifier is also required to maintain the final product quality.Aims and scope of paper: This study aimed to analyze the effects of soy milk substitution, lecithin addition, and their interaction on the physical, chemical, and organoleptic characteristics of steamed sponge cake.Methods: The experiment was conducted using a factorial Completely Randomized Design with two factors: the egg-to-soy milk ratio (100:0, 75:25, and 50:50) and the level of soy lecithin addition (2% and 4%). Data were analyzed using two-way ANOVA at a 5% significance level, followed by Duncan’s Multiple Range Test (DMRT) to determine significant differences among treatments.Result: Soy milk significantly affected moisture content, volume, hardness, cohesiveness, springiness, chewiness, gumminess, resilience, protein content, and fat content. Lecithin addition significantly affected moisture content, volume, specific volume, hardness, springiness, chewiness, gumminess, resilience, and protein content. The interaction between soy milk substitution and lecithin addition significantly influenced specific volume, hardness, springiness, gumminess, and resilience.Conclusion: Soy milk substitution and lecithin addition, individually and in combination, significantly influenced multiple physical and chemical properties of steamed sponge cake. These findings demonstrate the potential for partial replacement of eggs with soy milk, combined with soy lecithin, to produce high-quality steamed sponge cake with possible cost benefits.
Co-Authors ., Morita Adi S Widjojo Aidil Fitri, Aidil Akhmad Zainuri Anita Aprilia David Susanto Desury, Dita Dira Muttaqien Effendi, Marwan Emumejaye, Kugbere Eti Widijawati Fahsani, Donny Hendry Halim, Suhandi Hendratno, Tri Islam, Md Zahidul Karnawiredja, R. Aditya M. Koto, Hidayat Laksono, Moch. Agung Marwan Effendy Melinda Melinda Noor Achmad Nurussa’adah, n/a Nusa Muktiadji Prayoga, Dimas Putri, Larasita Aulia Ratih Puspitasari Rezvani, Mohammad Qais Shana Mhaydali Sulistiana, Dina Sumardimansyah, Ardi Tantina Tantina Tri Marlina Ulfah Anis Wuri Marsigit Yudha, Andi Yuwana Yuwana Zuki, Meizul Zumar, Muhammad Ziyan