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All Journal JURNAL MANAJEMEN AKUNTANSI (JUMSI) PENG: Jurnal Ekonomi dan Manajemen Jurnal Rekayasa Proses
Indah Maulidia, Indah
Universitas Sumatera Utara
Chemical Engineering, Chemistry & Bioengineering Economics, Econometrics & Finance

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Kualitas Sistem Informasi E-Learning UIN Sumatera Utara Yumna, Afrian Andika; Bancin, Eliyas Santi; Annisa, Fadia; Maulidia, Indah; Nurbaiti, Nurbaiti
Jurnal Manajemen Akuntansi (JUMSI) Vol 4, No 1: 2024
Publisher : Universitas Labuhanbatu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36987/jumsi.v4i1.4564

Abstract

This study aims to determine students' perceptions of system quality.Information Quality and Service Quality at UIN Sumatera Utara E-Learning. Of Research case studies are part of the Information Systems Management major Islamic Pedagogical Administration (MPI) and teacher at Talbiya Faculty Education (FITK) UINSU Medan. The method used is direct field Visit and interview with MPI students. This is shown by the results of this study The quality of UIN Sumatera Utara’s eLearning system makes it easy for students to get started learning process. Quality of Information in UIN Sumatera Utara e-Learning While informing you about lecture materials and assignments, UIN E-Learning Services Sumatera Utara provides tutorial media in the following formats: Availability of videos and PDFs and helpdesk services to support students Includes UIN Sumatera Utara eLearning.
Peran UMKM Jasa dalam Mendorong Pertumbuhan Ekonomi Lokal Meilani, Ayla Nisha; Nugraha, Hasybi Abdillah; Nuraini Pane, Siti; Maulidia, Indah; Khairani Tambunan, Adila
PENG: Jurnal Ekonomi dan Manajemen Vol. 2 No. 2 (2025): Juli: Development Economics and Regular Economics
Publisher : Teewan Journal Solutions

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62710/w5v66g38

Abstract

Service MSMEs are no longer just complementary, but have become key actors in the local economic ecosystem. They are able to adapt quickly to market changes, develop innovative services, and make significant contributions to regional economic growth. However, behind this great potential, service MSMEs still face a number of complex structural challenges. This research aims to comprehensively explore the strategic role of service MSMEs in driving local economic growth. Through in-depth analysis that combines qualitative and quantitative approaches, this study seeks to map contributions, identify success factors, and formulate practical recommendations for the development of service MSMEs. The method that will be used in this research is a qualitative approach. The qualitative approach method is one way to collect and analyze data that focuses on a deep understanding of social phenomena or human behavior. With the right support, service MSMEs can become the main foundation for a more inclusive, resilient and sustainable local economy.
Enzymatic saccharification of liquid sugar from cassava peel starch: Optimization and characteristics Maulidia, Indah; Rina, Oktaf; Shintawati; Elsyana, Vida; Ramandani, Adityas Agung; Siti Purnani, Mawar
Jurnal Rekayasa Proses Vol 18 No 2 (2024): Volume 18, Number 2, 2024
Publisher : Jurnal Rekayasa Proses

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jrekpros.13727

Abstract

The province of Lampung generated 2.6 million tons of cassava and 0.28 million tons of inner cassava peel waste in 2020. This demonstrates that the value of production is closely correlated with the amount of trash generated. 44-59% starch is still present in the waste from the inside of cassava peels, and this starch can be used as an input to make liquid sugar. Using the Response Surface Methodology (RSM) tool, this study attempts to optimize the saccharification process with modifications in duration (2, 4, and 8 h) and temperature (55, 60, and 65°C). Liquification and saccharification are the enzymatic processes used to make liquid sugar from cassava peel. According to study findings, the starch yield from cassava peels was 11.54%, with corresponding levels of water, ash, starch, and crude fiber of 13.53, 0.61, and 88.32%, and 1.025%, respectively. The yield of liquid sugar obtained from saccharification of cassava peel starch is 58.36%. The water and ash contents are 58.07, 16.95, and 0.11%, respectively, with the quality of lowering sugar content. Using the RSM approach, this study was able to optimize the saccharification process of liquid sugar from cassava peel starch at a temperature of 67.07 °C and a time variation of 6.8 hours. The optimized conditions resulted in a higher yield of liquid sugar from cassava peel starch. This study highlights the potential of utilizing cassava peels as a valuable source for liquid sugar production.
Co-Authors Annisa, Fadia Bancin, Eliyas Santi Elsyana, Vida Khairani Tambunan, Adila Meilani, Ayla Nisha Nugraha, Hasybi Abdillah Nuraini Pane, Siti Oktaf Rina Ramandani, Adityas Agung Shintawati Siti Purnani, Mawar Yumna, Afrian Andika