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All Journal Jurnal Ilmiah Rekayasa Pertanian dan Biosistem Lokawati: Jurnal Penelitian Manajemen dan Inovasi Riset
Zamharir Zamharir
Unknown Affiliation
Agriculture, Biological Sciences & Forestry Decision Sciences, Operations Research & Management Economics, Econometrics & Finance

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Analisis Pemanfaatan Energi Panas pada Pengeringan Bawang Merah (Allium ascalonicum L.) dengan menggunakan Alat Pengering Efek Rumah Kaca (ERK): Analysis of Heat Energy Utilizationin Onion (Allium ascalonicum, L.)DryingusingGreenHouses Gasses(GHG)Drye Zamharir Zamharir; Sukmawaty Sukmawaty; Asih Priyati
Jurnal Ilmiah Rekayasa Pertanian dan Biosistem Vol 4 No 2 (2016): Jurnal Ilmiah Rekayasa Pertanian dan Biosistem
Publisher : Fakultas Teknologi Pangan & Agroindustri (Fatepa) Universitas Mataram dan Perhimpunan Teknik Pertanian (PERTETA)

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Abstract

Onion (Allium ascalonicum, L.) is one horticulture commodity that is widely cultivated by Indonesian society. There are many benefits that can be drawn from the onion and high economic value of these vegetables make farmers in various regions interested to cultivate them to earn huge profits. Purpose of this study was to analyze the needs of heat energy in the drying process of onions. Method used in this research was experimental methods by using Greenhouse Gasses (GHG) dryer for drying onion. This dryer utilizes solar energy as the only source of heat to raise temperature of the material in the drying process. On the first experimental stage (without materials) the highest temperature inside the dryer was 52°C and the lowest was 27°C, while the maximum temperature in the environment was 34°C and the minimum was 25°C. The average temperature difference between the dryer and the environment was 14°C with average solar radiation of 445 W/m². On the experiment using materials, the average temperature of the dryer during 4 days, the lowest was 37.75°C and the highest was 51.75° C; whereas the lowest and the highest environment temperature respectively was 25.8°C and 37.0°C. The average light intensity was 545 W/m², with average total amount of solar energy received was 2,227,262.7 kJ and the average drying efficiency was 39.9%.
Pengaruh Pembiayaan KUR Terhadap Perkembangan Usaha Mikro Kecil Menengah (UMKM) Jelutung Pada Bank BSI KC Gatot Subroto Kota Jambi Zamharir Zamharir; A.Tarmizi M.H.I; M. Taufik Ridho
Lokawati : Jurnal Penelitian Manajemen dan Inovasi Riset Vol. 2 No. 1 (2024): Januari : Jurnal Penelitian Manajemen dan Inovasi Riset
Publisher : Asosiasi Riset Ilmu Manajemen Kewirausahaan dan Bisnis Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61132/lokawati.v2i1.463

Abstract

This thesis is a study that examines the influence of People's Business Credit (KUR) on the development of Jelutung micro, small and medium enterprises (MSMEs) at Bank BSI Kc Gatot Subroto, Jambi City. The purpose of this thesis is to be able to find out the effect of people's business credit (KUR) on the development of MSME businesses and to be able to find out the amount of contributions made by KUR to the business development of customers of Bank Syariah Indonesia Kc Gatot Subroto Jambi City.In this study using quantitative methods with data collection techniques namely observation, questionnaires and documentation. Which is the questionnaire itself as an instrument in collecting data. Then a validity test and reliability test were carried out to ensure the accuracy of each question item in the questionnaire to be used in collecting data. After that, a classic assumption test was carried out to ensure the soundness of the data and a hypothesis test in the form of a (t) test, simple linear regression test and test for the coefficient of determination (R2).The results of this study are as follows: (1) People's Business Credit (KUR) has a significant and positive effect on customer business development as evidenced by the significance of KUR of 1.68107 > 0.05 and also the value of the simple regression results which obtains a value of 0.554 which indicates a positive number so that the influence that KUR has is good or positive on the development of the customer's business. (2) The contribution made by KUR to the development of the customer's business is 0.47.8 or 47.8% and the remaining is 0.552. Or 52.2% is influenced by variables or other factors not mentioned in this study.
Co-Authors A.Tarmizi M.H.I Asih Priyati M. Taufik Ridho Sukmawaty Sukmawaty