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All Journal Agrintech: Jurnal Teknologi Pangan dan Hasil Pertanian
Andri Syaputra
Program Studi Teknik Pendingin dan Tata Udara, Politeknik Tanjungbalai
Agriculture, Biological Sciences & Forestry Computer Science & IT

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Peningkatan Kinerja Tenaga Kerja Bagian Sortasi Dan Grading Kulit Kayu Manis (C. Burmanii) Pada Cv. Rasdi & Co Berdasarkan Faktor-Faktor Yang Berpengaruh Andri Syaputra
Agrintech: Jurnal Teknologi Pangan dan Hasil Pertanian Vol 3, No 1 (2019)
Publisher : UNIVERSITAS MUHAMMADIYAH SUMATERA UTARA

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (661.364 KB) | DOI: 10.30596/agrintech.v3i1.4556

Abstract

Labour productivity is also greatly influenced by working procedures, the skills of workers, machine design and production equipment, as well as working environment. In this research, doing the identification of factors affecting the workers in sorting and grading of cinnamon skin department. The five factors are used as independent variables were the work motivation (X1), work environment (X2), salary (X3), age (X4) and workload (X5) that are correlated with one dependent variable which is the performance (Y). The Research conducted at Rasdi Fo & Co Jl. Adinegoro No. 38. 25172 Padang Lalang Simpang West Sumatra. Sampling extraction  method used in this study was stratified random sampling method. The Respondents were ≥ 25% from 70 production employees of Rasdi Fo & Co. and the characteristic features are based on years of service, so the method that would be used was to look at the curriculum vitae of employees and then grouped based on the length of working as the representative of the entire population. The measurement results obtained, the results of the maximum temperature was 38,44 °C and a minimum temperature was 29.33 °C and this did not meet the standards set. The results of a maximum humidity was 91.3% and minimum humidity was 59,2 % and also did not meet the standards set. The highest noise level was 78,4 dBA and at the lowest measurement was 48,8 dBA and was classified as normal without ear protection (1405/MENKES/SK/XI/ 2002).
Eksplorasi Kandungan Gizi Ikan Sibero (Hampala macrolepidota) Sebagai Bahan Baku Dalam Pembuatan Produk Pangan Perikanan Ahmad Fauzan Lubis; Andri Syaputra
Agrintech: Jurnal Teknologi Pangan dan Hasil Pertanian Vol 3, No 1 (2019)
Publisher : UNIVERSITAS MUHAMMADIYAH SUMATERA UTARA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30596/agrintech.v3i1.3996

Abstract

Sibero fish (Hampala macrolepidota) is a freshwater fish caught by fishermen in the glare river area of Tanjungbalai City. However the number of fish catches is inversely proportional to the sales results. Sibero fish is not a favorite fish for consumption because sibero fish have many bones making it difficult to consume. However, this special processing of sibero fish can become a raw material that is of public interest because sibero fish meat has good nutritional value and tastes good. The purpose of this study was to determine the nutritional content of sibero fish through chemical compositions which include proximate to the proportion of body parts, and increase the potential of sibero fish as food products that have added value through information from the nutritional content. The research method used is the experiment method. The parameter observed was a proximate analysis of the proportion of sibero fish body parts. The results of the study are sibero fish based on the proportion of sibero fish body parts divided into three parts, namely (1) Caput / head section, (2) Truncus / body part, and (3) Cauda / tail section. Comparison of the chemical composition of the proportion of body parts to the content of water content obtained the highest value in the truncus (64.19%) and the lowest value in the head (57.11%). The highest ash content in the caput (2.37%) and the lowest in the cauda (1.90%). The highest protein in the caput (18.66%) and the lowest in the cauda (14.42%). The highest fat content in the caput (21.66%) and the lowest was in cauda (11.87%). The highest carbohydrate value in the cauda section (8.85%) and the lowest value in the caput section (0.20%).
Co-Authors Ahmad Fauzan Lubis