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All Journal Teknotan: Jurnal Industri Teknologi Pertanian Jurnal Keteknikan Pertanian Jurnal Pangan dan Agroindustri Jurnal Dampak Akuisisi : Jurnal Akuntansi Pro Food Agrintech: Jurnal Teknologi Pangan dan Hasil Pertanian Jurnal Teknologi & Industri Hasil Pertanian Jurnal Teknologi Pertanian Jurnal Katalisator Logista: Jurnal Ilmiah Pengabdian Kepada Masyarakat Jurnal Hilirisasi IPTEKS (JHI) Jurnal Teknologi Pertanian Andalas Menara Ilmu Agroteknika AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Indonesian Journal of Innovation Studies Jurnal Hasi Penelitian Dan Pengkajian Ilmiah Eksakta - JPPIE Jurnal Sains dan Teknologi Jurnal Ekonomika Manajemen Dan Bisnis Jurnal Pengabdian Masyarakat Dharma Andalas Teknologi dan Industri Pertanian Indonesia Jurnal Katalisator Indonesian Scholar Journal of Nursing and Midwifery Science GreenTech
Ruri Wijayanti
Program Studi Teknologi Industri Pertanian, Universitas Dharma Andalas, Padang, Indonesia
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Studi dan Analisis Break Even Point pada Produksi Kerupuk Kamang Arziyah, Dewi; Yusmita, Lisa; Ariyetti, Ariyetti; Wijayanti, Ruri; Anggia, Malse; Mutiar, Sri; Aulia Putri, Nazira; Nurjasmi, Nurjasmi
Jurnal Ekonomi Manajemen dan Bisnis (JEMB) Vol. 1 No. 2 (2022): Juli - Desember
Publisher : CV. ITTC INDONESIA

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

Abstract

Kerupuk Kamang merupakan salah satu makanan tradisional khas Sumatera Barat yang berasal dari daerah Kamang, Bukitting.Kerupuk kamang sudah mulai dikenal dan dipasarkan online, bahkan juga mengikuti pameran makanan khas lokal. Kerupuk kamang diusahakan oleh industri UMKM yang ada di daerah Kamang. Penelitian ini bertujuan untuk menganalisis besarnya penerimaan dan produksi industri dalam keadaan mencapai Break Even Point. Penelitian ini merupakan penelitian deskriptif dengan menggunakan metode kuantitatif,dimana penulis akan melakukan pengumpulan data berupa angka yang di butuhkan sehubungan dengan masalah yang akan di teliti, sehingga hasil penelitiannya dapat lebih dipercaya dan diandalkan kebenarannya. Disamping itu juga penelitian ini menggunakan studi literatur untuk mendapatkan teori, data-data serta gambar yang diperlukan. Berdasarkan hasil penelitian pada produk kerupuk kamang didapatkan nilai Break Even Point (BEP) dalam unit per tahun yaitu 1.296 unit untuk harga jual Rp 6.000,-/ unit, dengan BEP dalam Rupiah per tahun sebesar Rp. 7.229.520,.. sehingga dapat disimpulkan produk ini layak untuk diproduksi,.
Fostering Innovation Through Creative and Collaborative Teaching Approaches: Menumbuhkan Inovasi Melalui Pendekatan Pengajaran yang Kreatif dan Kolaboratif Yudianto, Nofit; Kurniawan, Bayu; Wijayanti, Ruri; Kholis, Nur
Indonesian Journal of Innovation Studies Vol. 26 No. 3 (2025): July
Publisher : Universitas Muhammadiyah Sidoarjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21070/ijins.v26i3.1484

Abstract

Innovation in education is essential to prepare students for complex and dynamic future challenges. Specifically, in primary schools, the role of teachers in fostering an innovative culture is crucial but often underexplored. Despite existing studies on pedagogical innovation, limited research addresses how teachers in resource-constrained public schools actively drive innovation. This study aims to identify and analyze the role of teachers in cultivating a culture of innovation at SDN Kawengen 01 Ungaran Timur through a qualitative descriptive approach. The findings reveal that teachers serve as educators, facilitators, and motivators, effectively enhancing student creativity and collaborative skills. Results also show the consistent integration of project-based and collaborative learning models, coupled with the use of technology, despite limitations in training and infrastructure. A significant improvement was observed in the classroom’s learning environment, which became more conducive and experimental. The novelty of this study lies in highlighting bottom-up innovation efforts by teachers in public schools without relying heavily on systemic reforms. These findings imply the need for targeted professional development and the formulation of educational policies that support innovative practices in teaching. SDN Kawengen 01 emerges as a potential model for implementing creative and effective instructional strategies in similar educational contexts.Highlights: Highlights teacher-driven innovation in resource-limited settings. Emphasizes project-based and collaborative learning methods. Shows improved classroom environment through creative strategies. Keywords: Teacher Role, Innovation Culture, Creative Education, Teaching Strategy, Public Primary School
Analisis Break Event Point (BEP) Produk Mie Basah Di Kecamatan Kamang Sumbar Wijayanti, Ruri; Putri, Nazira Aulia; Ariyetti, Ariyetti
Jurnal Penelitian Dan Pengkajian Ilmiah Eksakta Vol 4 No 2 (2025): Jurnal Hasi Penelitian Dan Pengkajian Ilmiah Eksakta - JPPIE
Publisher : LPPM Universitas Dharma Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47233/jppie.v4i2.2177

Abstract

Indonesia has a high level of noodle consumption, including fresh noodles, which are popular for their practicality and distinctive taste. Fresh noodle production presents a promising business opportunity for small-scale entrepreneurs but still faces challenges in managing production costs and setting appropriate selling prices. This study aims to analyze the Break Even Point (BEP) in fresh noodle production to determine the minimum production quantity required to avoid losses. The research was conducted in Kamang Sub-district, Agam Regency, West Sumatra, from September to December 2024 using a survey method through direct observation and structured interviews with a group of women farmers. The results showed that the total fixed costs amounted to Rp 25,353,000 per year, variable costs were Rp 7,175 per pack, and the selling price was Rp 10,000 per pack. The business break-even point is reached at the sale of 8,974 packs or equivalent to Rp 89,586,572 per year. These findings are expected to serve as a practical reference for small business owners in setting production targets, selling prices, and cost management strategies to maintain sustainable operations.
Karakteristik Minuman Kopi Celup Robusta dengan Penambahan Berbagai Rempah Anggia, Malse; Ariyetti, Ariyetti; Wijayanti, Ruri
Agroteknika Vol 8 No 4 (2025): Desember 2025
Publisher : Green Engineering Society

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55043/agroteknika.v8i4.526

Abstract

Tujuan dari inovasi minuman kopi celup dengan penambahan berbagai rempah yaitu untuk memperoleh aroma dan citarasa baru serta memperoleh efek atau nilai kesehatan bagi penikmatnya. Penelitian ini bertujuan untuk mengetahui karakteristik secara kimia dari bubuk kopi celup dengan adanya berbagai rasa rempah (sereh, jahe, kapulaga dan cengkeh) dari pengujian organoleptik terbaik. Tahapan penelitian ini meliputi: 1) persiapan bahan baku: penyangraian kopi, pengeringan rempah dan pengecilan ukuran rempah menjadi bubuk, 2) penentuan formulasi dari bubuk kopi celup dengan penambahan rempah, 3) pengemasan bubuk kopi rempah celup, 4) analisis karakteristik kimia bubuk kopi rempah celup dari pengujian organoleptik terbaik. Metode yang digunakan untuk pengujian organoleptik yaitu hedonik/kesukaan. Analisis kimia kopi celup rempah menggunakan metoda eksperimen dan data diolah serta disajikan secara deskriptif yang meliputi kadar air, kadar abu, kadar kafein dan kadar antioksidan. Hasil analisis bubuk kopi rempah celup dari uji organoleptik terbaik untuk kadar air berkisar antara 0,99 % - 1,80 % (memenuhi SNI). Nilai kadar abu dari bubuk kopi rempah celup yang dihasilkan berkisar antara 5,48 % - 7,30 %. (tidak memenuhi standar SNI). Kadar kafein dari bubuk kopi rempah celup yang dihasilkan 0,61 % - 0,83% (memenuhi SNI). Aktivitas antioksidan dari bubuk kopi rempah celup yang dihasilkan 248,81 ppm – 601,06 ppm. Minuman kopi jahe celup menunjukkan perlakuan terbaik.
Karakteristik Minyak Jelantah Hasil Proses Pemurnian Dengan Arang Sekam Padi Pada Berbagai Ukuran Partikel Ariyetti, Ariyetti; Arziya, Dewi; Wijayanti, Ruri
Menara Ilmu : Jurnal Penelitian dan Kajian Ilmiah Vol 18, No 1 (2024): Vol 18 No. 01 APRIL 2024
Publisher : LPPM Universitas Muhammadiyah Sumatera Barat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31869/mi.v18i1.5246

Abstract

Pencemaran Lingkungan akibat minyak jelantah semakin hari semakin meningkat terutama bersumber dari aktivitas rumah tangga dan pedagang kuliner. Penelitian ini bertujuan untuk mengetahui karakteristik minyak jelantah sebelum dan setelah diadsorbsi dengan arang sekam padi dan mengetahui ukuran partikel arang sekam padi yang paling optimum dalam mengadsorbsi minyak jelantah. Tahapan penelitian ini terdiri dari (1) persiapan bahan baku minyak jelantah dan arang sekam padi (2) aktivasi arang sekam padi (3) Pemurnian minyak jelantah dengan arang sekam padi. (4) pengamatan  minyak jelantah sebelum dan setelah pemurnian dengan arang sekam padi, diantaranya : kadar air, kadar asam lemak bebas, bilangan peroksida, berat jenis dan analisis warna. Metoda yang digunakan dalam penelitian ini yaitu metoda eksperimen dan data diolah serta disajikan secara deskriptif. Hasil analisis menunjukkan bahwa semakin kecil ukuran partikel arang aktif sekam padi sebagai adsorben minyak jelantah, maka akan terjadi kecenderungan penurunan kadar air, bilangan peroksida, kadar asam lemak bebas dan warna menjadi lebih cerah dan dan agak sedikit lebih jernih. Ukuran partikel arang sekam padi 60 mesh  menunjukkan hasil yang paling optimal.Kata Kunci: Arang aktif , Adsorpsi, Asam lemak bebas
Kajian Perbedaan Konsentrasi Naoh Pada Pembuatan Kertas Terhadap Penerimaan Panelis Kertas Seni Dari Mensiang Wijayanti, Ruri; Yusmita, Lisa; Putra, Fahmi Ananda
Menara Ilmu : Jurnal Penelitian dan Kajian Ilmiah Vol 18, No 2 (2024): Vol 18 No. 02 JANUARI 2024
Publisher : LPPM Universitas Muhammadiyah Sumatera Barat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31869/mi.v18i2.4958

Abstract

AbstrakKertas seni merupakan kertas yang dikenal memiliki penampilan yang estetik, dimana kertas tersebut memiliki tampilan yang penuh dengan nuansa alami dan unik. tujuan dari penelitian ini adalah untuk: mengetahui karakteristik bahan baku limbah mensiang dan mengetahui perlakuan yang paling optimum berdasarkan penerimaan panelis dari beberapa tingkat konsentrasi NaOH pada saat proses pulping. Metode penelitian yang dilakukan adalah metode eksperimen dimana, hasil pengamatan diolah dan disajikan secara deskriptif. Sampel yang digunakan merupakan sampel yang diberi perlakuan penambahan konsentrasi NaOH dimana perlakuan A konsentrasi NaOH yang digunakan adalah 5%, perlakuan B konsentrasi NaOH yang digunakan adalah 7,5%, perlakuan C konsentrasi NaOH yang digunakan adalah 10%, perlakuan D konsentrasi NaOH yang digunakan adalah 12,5% dan perlakuan E konsentrasi NaOH yang digunakan adalah 15%. Berdasarkan hasil penelitian didapatkan karakteristik bahan baku mensiang diperoleh bahwa kadar air mesiang yaitu 13,895, kadar liginin 24,125 dan kadar zat ekstrakti 10,64%. Sedangkan perlakuan yang paling optimum berdasarkan penerimaan panelis adalah perlakuan A yaitu konsentrasi NaOH 5%, dimana diperoleh tingkat kesukaan terhadap warna adalah 4,4 (cerah), tekstur 4,65 (sangat halus) dan kenampakan serat 4,6 (sangat Nampak).Kata Kunci: kertas seni, mensiang, NaOH, penerimaan panelis
APPLICATION OF ARECA NUT EXTRACT AS A NATURAL COLORANT IN THE PROCESS OF IN ECO-FRIENDLY SOAP MAKING Malse Anggia; Ruri Wijayanti; Ariyetti
JURNAL KATALISATOR Vol. 9 No. 1 (2024): Jurnal Katalisator Volume 9 No.1, April 2024
Publisher : LLDIKTI X Sumbar, Riau, Jambi, Kepri

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62769/katalisator.v9i1.2914

Abstract

The use of synthetic dyes can be harmful to health. While natural dyes are non-toxic, easily degradable and environmentally friendly. Areca nut extract contains tannins and anthocyanins, which are natural pigments that have potential as natural dyes. Natural coloring from areca nut extract is applied to solid soap. Areca seeds are extracted and then dried with three different drying methods, namely the oven, dehydrator and Freeze dryer methods to produce powdered dyes. Different drying of areca nut extracts will produce areca nut extracts with different chemical content. This study aims to determine the results of chemical analysis of soap added with areca nut extract with several different drying methods and determine the best formulation of soap added with areca nut extract and SNI test of solid soap produced by using areca nut extract powder. The research method used is experimental laboratory. The analysis of solid soap preparations carried out includes pH test, water content, foam power and organoleptic test. The research results were processed using descriptive analysis. The results showed that the pH of solid soap added with areca nut extract with different drying met the SNI requirements. The water content of areca nut extract solid soap meets SNI requirements, which is no more than 15%. And based on the results of the liking of solid soap according to the organoleptic results of areca nut extract soap with the treatment of drying areca nut extract with dehydrator formula 2 produces areca nut extract solid soap that is most liked by panelists.
CHARACTERISTICS OF RICE HUSKS AND SILICA CONTENT FROM SEVERAL SUPERIOR VARIETIES IN WEST SUMATRA Ruri Wijayanti; Anwar Kasim; Emriadi; Nalwida Rozen
JURNAL KATALISATOR Vol. 9 No. 2 (2024): Jurnal Katalisator Volume 9 No.2, Oktober 2024
Publisher : LLDIKTI X Sumbar, Riau, Jambi, Kepri

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62769/katalisator.v9i2.3131

Abstract

The processing of rice husk to obtain silica ash has been carried out and then from the results of the silica preparation, the actual silica content was determined. The purpose of this study is to determine the varieties that contain the highest silica from the existing superior varieties. The research method carried out is the experimental method. Sampling of rice husks from six superior rice varieties in West Sumatra was taken from several areas in Regency / City West Sumatra which has superior rice varieties. There are three stages carried out in this study. The first stage was the preparation of the husk for analysis by giving preliminary treatment, the second stage was processing the husk into silica ash and the third stage was determining the silica content of silica ash. The results showed that the superior rice variety with the highest silica content was the IR-42 variety at 95.759%, and the lowest silica content was the Junjuang variety at 93.27%. Meanwhile, based on the silica ash yield obtained, the superior rice variety that has the highest silica ash yield is the Bujang marantau variety which is 8.3%, while the lowest yield is found in the anak daro variety which is 5.5%. Then the variety that has the lowest specific surface area of silica ash is the junjuang variety and the highest is the Kuriak Kusuik variety which is 258.499 m2 /g. Keywords: Rice husk; silica; West Sumatra; high yielding varieties.
Sifat Kimia, Sifat Fisika dan Nilai Organoleptik Nasi Instan yang Dibuat dari 5 Varietas Beras Sumatera Barat Wiesa, Fujie Syukrillah; Kasim, Anwar; Wijayanti, Ruri
GreenTech Vol. 2 No. 2 (2025)
Publisher : Departmen Of Agro-industrial Technology, Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/greentech.v2i2.50

Abstract

Nasi instan dibuat dari beras di mana nantinya hanya membutuhkan 3 sampai 5 menit untuk siap santap. Karakteristik nasi instan antara lain dipengaruhi oleh bahan baku beras yang digunakan. Pada penelitian ini digunakan 5 varietas beras yang banyak diproduksi di Sumatera Barat yaitu beras sokan, beras anak daro, beras kuriak kusuik, beras IR42, dan beras batang piaman. Penelitian ini bertujuan untuk mengetahui perbedaan sifat fisika dan sifat kimia nasi instan dan penerimaan organoleptik serta menentukan varietas yang cocok dijadikan nasi instan. Rancangan yang digunakan dalam penelitian ini adalah Rancangan Acak Lengkap (RAL) dengan 5 perlakuan yaitu varietas beras: A = beras batang piaman, B = beras IR 42, C = beras Kuruik Kusuik, D = beras Anak Daro, E = beras Sokan dengan 3 kali ulangan. Hasil pengamatan dianalisis dengan ANOVA. Jika berbeda nyata maka dilanjutkan menggunakan uji lanjut DNMRT pada taraf 5%. Hasil analisis kimia menunjukkan kadar air dan kadar protein berbeda nyata sedangkan kadar abu tidak berbeda nyata. Sifat fisika warna dan waktu rehidrasi juga berbeda nyata namun hasil uji organoleptic tidak berbeda nyata. Penelitian ini menyimpulkan bahwa beras dari varieties IR 42 paling cocok untuk dijadikan nasi instan.
The Effect of Differences in Mocaf Starch Weight and Glycerol Percentage on the Physical and Mechanical Properties of Bioplastics Wijayanti, Ruri; Kasim, Anwar; Emriadi, Emriadi; Rozen, Nalwida
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 9 No. 3 (2025)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29165/ajarcde.v9i3.858

Abstract

The present study aims to analyse the effect of variations in the amount of Mocaf starch and glycerol concentration on the physical and mechanical characteristics of the bioplastics produced. The method employed in this study was casting. The experimental design employed in this study was a completely randomised two-factor design, namely the amount of starch (4, 5, 6 and 7 g) and glycerol concentration (20, 30, and 40% w/w based on starch). The data were analysed using analysis of variance (ANOVA) at a significance level of 5%; when significant differences were identified, Duncan's test was used to follow up. The findings indicated that the quantity of mocaf starch and glycerol concentration exerted a substantial influence on the physical and mechanical properties of bioplastics. An increase in the amount of starch led to an increase in density, thickness, and, most significantly, tensile strength. Conversely, an increase in glycerol concentration did not affect the density, but increased the thickness and elongation, while decreased the tensile strength. The interaction of these two factors also had a significant effect on thickness, tensile strength, and elongation. Contribution to Sustainable Development Goals (SDGs):SDG 12 – Responsible Consumption and Production (Renewable-based bioplastics, sustainable materials)SDG 9 – Industry, Innovation, and Infrastructure (Innovation in biodegradable materials)SDG 13 – Climate Action (Reduction of fossil-based plastics)SDG 2 – Zero Hunger (indirect) (Value addition to local cassava resources)
Co-Authors A, Ariyetti Almiah, Tuti Anggia , Malse Anwar Kasim Anwar Kasim Ariyeti Ariyeti Ariyetti Ariyetti Ariyetti Ariyetti Ariyetti Ariyetti, Ariyetti Arsan Arsan Arziya, Dewi Arziyah, Dewi Aulia Putri, Nazira Bayu Kurniawan Dewi Arziyah Dewi Arziyah Emriadi Emriadi - Fitri, Anisa I Wayan Budiastra Ilham Syukri Erdiman Lisa Yusmita Lisa Yusmita Lisa Yusmita, Lisa Malse Anggia Mutiar, Sri Nalwida Rozen Nur Kholis Nurjasmi, Nurjasmi Purba, Jamian Putra, Fahmi Ananda Putri, Nazira Aulia Rokhani Hasbullah Sri Mutiar Sri Mutiar, Sri Wiesa, Fujie Syukrillah Wulandari, Dian Sulistyorini Yudianto, Nofit Yulhendri Yulhendri