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All Journal Jurnal Teknik Industri Terintegrasi (JUTIN)
Renita Cahyani
Universitas Muhammadiyah Luwuk
Decision Sciences, Operations Research & Management Energy Engineering Industrial & Manufacturing Engineering Mechanical Engineering

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Pemanfaatan limbah padat ampas tebu sebagai bahan bakar pembangkit listrik Huzaiva, Regyana Julya; Anastasya, Stefi; Mua, Moh Rizki; Cahyani, Renita
Jurnal Teknik Industri Terintegrasi (JUTIN) Vol. 8 No. 1 (2025): January
Publisher : LPPM Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/jutin.v8i1.40244

Abstract

The potential for sugar cane in 2021 is 447,339 hectares. This area increased by around 56,661 hectares to 504,000 hectares. The total production of sugar cane is 2,350,809 tons in 2021 and will increase by 2,740,000 tons in 2023. The increase in production is in line with the amount of solid waste bagasse produced. Solid waste in the form of bagasse amounting to 756,582.72 tons in 2021 is a processing opportunity and requires downstream processing. Sugarcane bagasse has a calorific value of 4282.35 cal/gr. The compound content in sugarcane bagasse solid waste is (22.4%), C/N ratio (89.6%), N (0.25%), phosphate content (0.15-0.22%), and K2O (0.2-0.38%). Dry bagasse can be one of the main materials that supplies heating value to boilers and turbines for power plants. Utilization of sugarcane bagasse has the potential to produce a calorific value of 1.380 billion kcal which can be allocated to electricity generation needs.
Analisis Perancangan Sistem Kerja untuk Meningkatkan Keselamatan Kerja pada Pekerja di UKM Puput Pastel Cahyani, Renita; Titong, Fitri Sylvianti
Jurnal Teknik Industri Terintegrasi (JUTIN) Vol. 8 No. 2 (2025): April
Publisher : LPPM Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/jutin.v8i2.43048

Abstract

Small and Medium Enterprises (SMEs) have grown rapidly in Indonesia. Occupational safety in these SMEs still often occurs so that the level of work accidents experienced by workers is being splashed with cooking oil on the worker's body while frying, falling due to slippery floors caused by cooking oil dripping on the floor, and the most common experience of workers is often complaining of pain in body parts, because they sit too long while working. Therefore, a work system design was carried out to improve work safety using a participatory ergonomics approach consisting of owners and employees. The purpose of this study is to avoid occupational health and safety risks, to improve worker welfare, and to reduce discomfort and human error. The results of the study showed that Puput Pastel SMEs need improvements in the frying process, namely a height of 90 cm, a width of the frying container and filter container of 70 cm, and chairs for employees with a width of 28 cm and a height of 65 cm.
Co-Authors Anastasya, Stefi Huzaiva, Regyana Julya Mua, Moh Rizki Titong, Fitri Sylvianti