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All Journal Jurnal IPTEK JURNAL Al-AZHAR INDONESIA SERI SAINS DAN TEKNOLOGI INVENTORY : Industrial Vocational E-Journal On Agroindustry Journal of Industrial Community Empowerment Jurnal Pengabdian Cendikia Nusantara
Helmi, Adlina Safitri
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Economics, Econometrics & Finance Electrical & Electronics Engineering Energy Engineering Environmental Science Industrial & Manufacturing Engineering Mechanical Engineering Medicine & Pharmacology Public Health

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Food Security Mapping in Padang City Using Geographical Information Systems (Case Study: Beef) Oktavia, Nurike; Helmi, Adlina Safitri; Ahmad, Nofan Hadi; Ramadhani, Indah Kurnia; Triha, Hadigufri
Jurnal IPTEK Vol 28, No 1 (2024)
Publisher : LPPM Institut Teknologi Adhi Tama Surabaya (ITATS)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31284/j.iptek.2024.v28i1.5499

Abstract

In Indonesia, the cattle agricultural business is one of the most significant food commodities for comply nutritional needs. The variable availability of cattle supplies is a challenge that the Padang City Agriculture Service must tackle. As a result, to establish the state of food security in Padang City, food security indicators must be calculated and analyzed. Food Security Quotient (FSQ) approach was used in this study to map the logistical network and beef food security. Following that, an information system based on a Geographic Information System (GIS) was created to represent the flow of the beef supply chain in Padang City. It was discovered from direct observations beef supply chain network in Padang City comprises of a fresh beef and a frozen beef supply chain. Beef suppliers from other regions, local breeders, feed lotters, slaughterhouses, wholesalers, retail traders, hotel / supermarket /restaurant/ catering consumers, rendang processing industry consumers (MSMEs), home consumers small-scale dining, and household consumers are all involved in the fresh beef supply chain. The analysis of the level of food security in Padang City revealed that three sub-districts were in the secure state, three were in a moderate state, and five were in a vulnerable state. The developed GIS is supposed to aid decision making in Padang City on food security predictions.
Analysis of Company Policies and Strategies Based on Identification of The Contribution Technology Needs in MSMEs Leather Processing Industry Helmi, Adlina Safitri; Ramadhani, Indah Kurnia
JURNAL Al-AZHAR INDONESIA SERI SAINS DAN TEKNOLOGI Vol 10, No 1 (2025): January 2025
Publisher : Universitas Al Azhar Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36722/sst.v10i1.3343

Abstract

Technology is crucial to the success of any company, especially for Micro, Small and Medium Enterprises (MSME). MSMEs XYZ is a small and medium industry in Bandung that processes leather into bags. As a result, it is vital to boost technology by conducting a technology management analysis on these SMEs in order to maintain quality products and compete with the competition. This research aims to use the technology assessment analysis based on Technometrics models as a foundation for evaluating strengths and weaknesses linked to products and processes in MSMEs XYZ in order to get alternative strategies and policies. The measured technology components include technoware (production equipment), humanware (human resource capabilities), infoware (information tools), and orgaware are the measured technological components (organizational tools). The component contribution values for technoware (0,223), humanware (0,688), infoware (0,156), and orgaware (0,311). The Technologies Contribution value received (0,279) is a type of traditional technology with a low classification level. Recommendation for this research is acquisition within procurement of manufacturing machinery and equipment. In order to preserve company sustainability in terms of technology, MSMEs XYZ to raise investment, update products and manufacturing methods, and expand human resources.Keywords: MSME, Production, Technometrics Model.
Inovasi Produk Saus Tomat Menggunakan Tepung Labu Kuning Sebagai Pengental Arifin, M.; Ningsih, Radna; Helmi, Adlina Safitri; Oktrison, Oktrison; Elfina, Sri
Jurnal Pengabdian Cendikia Nusantara Vol 1 No 2 (2023): Jurnal Pengabdian Cendikia Nusantara
Publisher : Lembaga Riset Cendekia, Yayasan Berkah Putera Indonesia

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

Abstract

Saus tomat adalah produk olahan yang umum digunakan sebagai penyedap dalam berbagai hidangan makanan. Selain memberikan rasa khas, tomat juga merupakan sumber vitamin dan mineral yang meliputi vitamin C, Vitamin B, Vitamin E, dan provitamin A karoten. Dalam proses pembuatannya, saus tomat membutuhkan pengental untuk mencapai tekstur yang diinginkan. Di sisi lain, labu kuning adalah salah satu komoditas pertanian yang memiliki potensi besar untuk dibudidayakan di Indonesia, dengan peningkatan produksi yang signifikan dari tahun ke tahun. Kegiatan ini bertujuan untuk melakukan inovasi dalam pembuatan saus tomat dengan memanfaatkan tepung labu kuning sebagai bahan pengental alami. Metode eksperimen digunakan dalam Kegiatan ini, yang melibatkan produksi saus tomat dengan pengental yang berasal dari tepung labu kuning. Hasil Kegiatan menunjukkan bahwa tepung labu kuning memiliki warna kuning keoren yang khas. Saus tomat yang dihasilkan memiliki tekstur yang kental dan memuaskan selera para panelis yang terlibat dalam uji sensori. Saus tomat dengan pengental tepung labu kuning ini menawarkan alternatif menarik dalam produksi produk saus tomat yang sehat dan berbahan alami. Potensi penggunaan bahan alami ini dapat memberikan nilai tambah dalam industri makanan dan minuman, sekaligus mempromosikan pemanfaatan sumber daya lokal seperti labu kuning. Dengan demikian, Kegiatan ini berpotensi untuk memajukan industri makanan dan pertanian di Indonesia.
Pemanfaatan Peluang Pasar Produk Lokal Dalam Rangka Meningkatkan Ekonomi Masyarakat di Kabupaten Agam Sumatera Barat Youfa, Rita; Desniorita, Desniorita; Ningsih, Radna; Elfina, Sri; Helmi, Adlina Safitri; Oktrison, Oktrison; Jerry , Jerry
Journal of Industrial Community Empowerment Vol. 2 No. 1 (2023)
Publisher : Politeknik ATI Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52759/jice.v2i1.192

Abstract

The partners involved in this PKM activity are farming communities in Nagari Matur Mudik, Nagari Lawang and Nagari Tigo Balai, Matur District, Agam, Regency West Sumatera. Most of the people of Nagari Matur Mudik, Kec. Thanks, Kab. Agam has a livelihood as a farmer. The Community Partnership Program aims to increase the economic value of agricultural commodities in Nagari Matur Mudik, Nagari Lawang and Nagari Tigo Balai, Matur District, Agam Regency. Sales of agricultural raw materials are still constrained in the distribution/sales process which is only limited to traditional markets. Efforts are being made through the processing of agricultural raw materials into delicious and nutritious products, as well as having competent selling points in the market. The methods used in this program are counselling and training methods. This program works with the PKK team and the farming community as partners in the centre for processing agricultural products into food products for the trading community. The flow of activities includes the preparatory stage in the form of observations to related offices/agencies. Then the implementation stage, namely counselling and training for the community in Matur District, which is centered at the Nagari Matur Mudik Village office, Nagari Lawang and Nagari Tigo Balai. With direct participation by the community, the result was the community already understand about knowledge given so it is hoped that new and creative ideas will emerge by the community in processing agricultural products so that this program can be sustainable as a concrete effort to continue to improve the economy of the local community.
Analisis Beban Kerja Fisik Area Liquiverter Line Beverage Pada Industri Beverage (Minuman Berperisa) Sitorus , Tosty Maylangi; Helmi, Adlina Safitri
INVENTORY: Industrial Vocational E-Journal On Agroindustry Vol. 6 No. 1 (2025)
Publisher : Politeknik ATI Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52759/inventory.v6i1.241

Abstract

The beverage industry (flavored beverages) is located in West Java, has a mechanized production process using automation and robotics systems. However, in practice there are still activities that are carried out manually, including the process of pouring sugar into the beverage dilution section. In this area there are several ingredients that are mixed, such as sugar and additives, where sugar is poured manually through the T71 tank. Work in this section is carried out by operators who must manually move the sugar pile ± 1 meter closer to the T71 tank, totaling 126 sacks of sugar for one of the products. Regulation of the Minister of Manpower of the Republic of Indonesia Number 5 of 2018, namely physical workload analysis using the Recommended Weight Limit (RWL) and Lifting Index (LI) calculations, is a reference for companies in controlling the workforce to reduce health complaints. Therefore, physical workload analysis will be carried out using the RWL and LI methods on beverage liquiverter section operators, as a form of assessment that has not been done by the industry in the sugar pouring process in the beverage liquiverter section. The LI value obtained is 3.6012 with a high level of risk. Furthermore, from the NIOSH perspective, working with LI≥3 means that the weight of the load lifted exceeds the recommended lifting limit, which is 6,942 kg (RWL), thus posing a risk of spinal injury to the operator. Suggestions as an effort to improve and control the risks of manual material handling based on the literature are the use of checklists to identify the risks of work accidents due to manual material handling, the implementation of safety lectures to improve operator understanding, and the design of workstations.
Co-Authors Desniorita Desniorita, Desniorita Elfina, Sri Hadigufri Triha Indah Kurnia Ramadhani Jerry , Jerry M. Arifin Ningsih, Radna Nofan Hadi Ahmad Nurike Oktavia, Nurike Oktrison, Oktrison Sitorus , Tosty Maylangi Youfa, Rita