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All Journal JURNAL ABDI SAINS (JURNAL PENGABDIAN AKSI BERKELANJUTAN DAN INOVASI PEMBERDAYAAN MASYARAKAT) Jurnal Agroindustri Halal
Aditia Ginantaka
Universitas Djuanda

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Integrated E-Commerce Inventory Information System Application to Support Halal Traceability in Wet Noodle SMEs Aditia Ginantaka; Aisah Rini Susanti
ABDISAINS Vol 1 No 2 (2025): Juli
Publisher : Fakultas Sains Dan Teknologi, Universitas Muhammadiyah Sidenreng Rappang

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Abstract

Wet noodle products are a type of product that has a high halal critical point due to the complex production process and raw materials. A raw material inventory information system is needed to support more systematic raw material data collection. This service uses Halal Food Trust software to apply a raw material inventory information system. The system uses Microsoft Visual basic programming with consideration of the objectives of system development, where the scope of the data management system is integrated with the Windows operating system and Microsoft Office, which has been used routinely by SMEs. The results of the identification of the current condition of UKM Mie have carried out the management of raw material inventory; there are activities of recording raw materials at the time of purchase, storage, and use of materials in the production process carried out using a log book using Microsoft Excel. The Halal Food Trust, material inventory information system, seeks to increase the level of traceability at a high level with criteria, namely the ability to document electronically and be able to provide documents that can be printed.
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.
Pemanfaatan Jerami Padi Dan Serbuk Kayu Menjadi Biopelet Sebagai Bahan Bakar Alternatif Najwa Faizah Azima Buhang; Aditia Ginantaka; Teguh Wikan Widodo; Ridwan Rachmat
JURNAL AGROINDUSTRI HALAL Vol. 10 No. 2 (2024): Jurnal Agroindustri Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jah.v10i2.11988

Abstract

Most human activities use fossil energy to meet their energy needs. Fossil energy is limited in quantity and non-renewable in nature, raising concerns that it may no longer sustain future energy demands. Bio-pellets are an alternative fuel that can address the scarcity of stove fuels such as kerosene and gas. Rice straw is one of the potential biomass materials for bio-pellet production due to its abundance and environmental sustainability. The addition of wood powder in bio-pellet manufacturing can increase calorific value and improve pellet energy efficiency. This research aims to find a bio-pellet formula combining rice straw and wood powder that complies with SNI 8021:2014. The method employed in this study is experimentation, involving the creation of three different bio-pellet compositions. The selection of the best bio-pellet is determined by analyzing the collected data using single-factor RAL in SPSS 24 software. The chosen bio-pellet formulation in this study is KJ1 with a density of 1.457 g/cm3, moisture content of 9.076%, calorific value of 3,924.48 cal/g, and water boiling rate of 284 seconds.
Co-Authors Aisah Rini Susanti Amar Ma'ruf Helmi Harris Najwa Faizah Azima Buhang Ridwan Rachmat Ridwan Rachmat Teguh Wikan Widodo