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All Journal Karimah Tauhid Jurnal Agroindustri Halal
Amar Ma'ruf
Universitas Djuanda
Economics, Econometrics & Finance Education Law, Crime, Criminology & Criminal Justice Neuroscience Social Sciences

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Quality Evaluation of Dried Red Chili (Capsicum annuum L) with Convection and Radiation Drying Methods Ridwan Rachmat; Helmi Harris; Amar Ma'ruf; Aditia Ginantaka
JURNAL AGROINDUSTRI HALAL Vol. 9 No. 2 (2023): Jurnal Agroindustri Halal 9(2)
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jah.v9i2.8493

Abstract

Red chili is one of the most important horticultural products. Red chili is a perishable commodity that easily damages, caused by bacteria or fungal. Changes in the enzyme activity in chili that cause shrinkage or wrinkles during storage, transport, and fresh chili packing can reduce the market price. The objective of this study was to determine the changes that occur in the drying process. The material used in this study was red chili (Capsicum annuum). The equipment used Far Infrared Ray (FIR) dryer, electrical oven, and equipment for analysis. This study employed a randomized block design consisting of 5 drying treatments with 3 replications for each treatment. This study showed that the use of FIR dryer at 50°C for drying red chilies gave the best drying time (11 hours), compares with sun drying (38 hours), and oven 50°C (46 hours). The rehydration property of the water content produced is also not much different from an oven dryer at 60°C (39 hours) and sun drying. Drying with FIR caused loss of volatile more than the oven method, however drying time for FIR dryer at 50oC and 60oC were shorter. Air quality levels, ash levels, VRS, and the yield obtained was not significantly different from the oven dryer which took longer drying time. Far Infrared dryer (FIR) and sun drying are radiation drying method, and electric oven as a convection method can provide the best results.
Penerapan Hazard Identification Risk Assesment and Determine Control (Hiradc) pada Pencegahan Bahaya Kecelakaan Kerja di Area Produksi Flexible Packaging Fauzan Gymnastiar; Amar Ma'ruf; Ahmad Syarbaini
Karimah Tauhid Vol. 5 No. 6 (2026): Karimah Tauhid
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/karimahtauhid.v5i6.24661

Abstract

PT. XYZ merupakan perusahaan yang bergerak di bidang industri kemasan fleksibel jenis Biaxially Oriented Polypropylene (BOPP). Tujuan dari penelitian ini yaituh untuk mengetahui penerapan program Keselamatan dan Kesehatan Kerja (K3), Identifikasi Risiko dan mengetahui seberapa efektif penerapan program K3 dengan metode HIRADC. Objek dalam penelitian ini adalah seluruh pekerja dengan total 19 pekerja pada area proses produksi kemasan fleksibel. Teknik dan metode analisis data menggunakan deskriptif kualitatif. Metode HIRADC memberikan gambaran yang jelas tentang implementasi di area produksi kemasan fleksibel, yang meliputi identifikasi bahaya, penilaian risiko, dan pengendalian risiko. Data sekunder dikumpulkan melalui wawancara, observasi lapangan, dokumentasi, dan pencarian referensi. Hasil penelitian yang didapatkan pada area produksi kemasan fleksibel terdapat 8 area kerja dengan tingkat risiko yang cukup tinggi. Alat kerja yang tidak bisa dihilangkan adalah alat kerja mekanik yaitu cutter karena setiap stasiun kerja selalu menggunakan cutter, maka dari itu pengendalian yang dilakukan berdasarkan HIRADC yaitu penambahan Alat Pelindung Diri (sarung tangan anti cutter) dengan maksud untuk menurunkan resiko kecelakaan kerja.
Co-Authors Aditia Ginantaka Ahmad Syarbaini Fauzan Gymnastiar Helmi Harris Ridwan Rachmat