Article Per Year (5 Year)
p-Index From 2021 - 2026
0.817
P-Index
This Author published in this journals
All Journal Jurnal Bio-Geo Material Dan Energi Journal of Engineering Science and Technology Management Bersama: Jurnal Pengabdian Kepada Masyarakat Jurnal Rekayasan Lingkungan dan Biosistem
Nasution, Addiena Syahvina
Unknown Affiliation
Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Control & Systems Engineering Education Electrical & Electronics Engineering Energy Languange, Linguistic, Communication & Media Social Sciences Other

Published : 4 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 4 Documents
Search

 1 
Design of a Wireless Control System Using a Bluetooth Module for an Oil Purifier Robot Sutisna, Setya Permana; Waluyo, Roy; Nasution, Addiena Syahvina; Ilyas, Muslim
Jurnal Rekayasa Lingkungan dan Biosistem Vol. 1 No. 1 (2023)
Publisher : Universitas Ibn Khaldun Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32832/relibi.v1i1.421

Abstract

The sea is one of the sources of wealth in Indonesia. Damage to and on the sea greatly impacts marine ecosystems and the livelihoods of people on the coast. Oil spills are the main source of marine pollution. Several ways of handling oil spills are carried out utilizing mechanical removal, using sorbents, and using dispersants. This countermeasure is carried out in offshore sea areas so that large ships and human resources are needed are many and qualified technologies needed that can help handle oil spills can be done remotely by designing a wireless system that can control an unmanned waste oil cleaning robot. This study aims to get the results of Bluetooth module as a wireless control system for waste oil cleaning robots and to implement Bluetooth module for this robot control system. The design of this robot control system utilizes the HC06 Bluetooth module as a connection to connect to the smartphone and uses the Arduino Uno R3 block to enter algorithm programming to be able to drive a waste oil cleaning robot. Bluetooth module testing is carried out with treatment with and without obstacles with a range of 1-15 m. Tests were also carried out to move the robot to go forward, backward, and turn right, and left. The control of the waste oil cleaning robot can be properly connected at all ranges with unhindered treatment at all ranges. While the treatment with obstacles can only be connected up to a distance of 9 m. The performance of the cleaning robot to move forward, backward, turning right, and left with a 100% success rate. Based on the test data, it can be concluded that the Bluetooth module HC06 and Arduino Uno R3 can be applied to control robots cleaning waste oil.
Pemanfaatan Limbah Kulit dan Bonggol Nanas menjadi Minuman Fermentasi Teapche untuk Mendukung Pertanian Zero Waste di Desa Pagaruyung Johan, Vonny Setiaries; Zalfiatri, Yelmira; Ningsih, Arum Rovarti; Putri, Nadya Novianti Dwi; Ihsan, Fikratul; Endyra, Fadlila; Nasution, Addiena Syahvina; Roni, Masyitah; Roni, Ahmad Ibrahim
Bersama : Jurnal Pengabdian Kepada Masyarakat Vol. 3 No. 2 (2025): Bersama: Jurnal Pengabdian Kepada Masyarakat
Publisher : Fakultas Pertania Universitas Muara Bungo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36355/bsm.v3i2.58

Abstract

Desa Pagaruyung merupakan sentral perkebunan dan pengolahan yang dikenal sebagai “Kampung Nanas), terletak di Kabupaten Kampar. Beberapa UMKM di Desa Pagaruyung telah menghasilkam produk olahan nanas berupa keripik, sirup dan sale nanas. Meningkatnya permintaan akan produk olahan nanas menyebabkan meningkatnya jumlah limbah nanas berupa kulit dan bonggol yang tidak termanfaatkan. Kegiatan pengabdian masyarakat ini bertujuan untuk meningkatkan pengetahuan peserta pelatihan dalam memanfaatkan kulit dan bonggol nanas menjadi produk bernilai ekonomi dan mendorong terwujudnya pertanian berkelanjutan. Metode yang digunakan adalah Participatory Rural Appraisal (PRS) yang memungkinkan mitra berpartisipasi aktif dalam kegiatan sejak identifikasi masalah sampai akhir kegiatan. Tahapan dalam pengabdian ini meliputi: tahap penyuluhan pembuatan tepache dan evaluasi kebermanfaatan kegiatan. Berdasarkan hasil kuesioner menununjukkan terjadi peningkatan pengetahuan peserta berkisar antar 66,67%-100% terhadap proses pembuatan minuman tepache, manfaat tepache terhadap kesehatan dan kemasan yang cocok untuk produk tepache.
Identification of the Process and Characteristics of Jackfruit Chips in Tambang District Ningsih, Arum Rovarti; Novianti, Nadya; Nasution, Addiena Syahvina; Masyitah; Ihsan, Fikratul; Endyra, Fadlila
Jurnal Bio-Geo Material Dan Energi Vol. 6 No. 1 (2026): Vol. 6 No. 1 (2026): Journal of Bio-Geo Material and Energy (BiGME), February 2
Publisher : PUI BiGME Universitas Jambi

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

Abstract

Jackfruit chips are a promising product choice because, in addition to their relatively easy production process and low raw material costs, they can also be sold at affordable prices. However, the biggest challenge for MSMEs is maintaining consistent product quality to meet consumer expectations and maintaining competitiveness in an increasingly competitive market. This research will be conducted in Tambang District, Kampar Regency, Riau Province. Samples will be taken from three jackfruit chip MSMEs in Tambang Subdistrict, Kampar Regency, namely Usaha Baru Ibu, Sinar Hidayah, and Restu. Sample testing will be carried out at the Riau University Agricultural Product Analysis Laboratory, the Andalas University Instrumentation Laboratory, and the Pekanbaru Goods Quality Testing and Certification Technical Implementation Unit. The observation of jackfruit chip quality based on SNI 01-4269-1996 was conducted at Sinar Hidayah SME, Usaha Baru Ibu SME, and Restu SME. The parameters observed were moisture content, ash content, fat content, texture of jackfruit chips, and descriptive test. The results of identifying the processing and quality characteristics of better jackfruit chips were obtained by Restu MSME with a frying process at a temperature of 97˚C, vacuum pressure of 75 cmHg for 3 hours, resulting in a moisture content of 5.32%, ash content of 2.13%, fat content of 11.14%, hardness test of 114.70 N/cm2, and a descriptive test of 4.65.
Analysis of Customer Satisfaction at Coffee Shops Using the Quality Function Deployment (QFD) Approach Integrated with the Importance-Performance Analysis (IPA) Method Putri, Nadya Novianti Dwi; Ningsih, Arum Rovarti; Nasution, Addiena Syahvina; Endyra, Fadlila; Ihsan, Fikratul; Masyitah, Masyitah
Journal of Engineering Science and Technology Management (JES-TM) Vol. 6 No. 1 (2026): Maret 2026
Publisher : Journal of Engineering Science and Technology Management

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/jestm.v6i1.434

Abstract

Coffee Shop XYZ is a coffee shop located in Lampung that provides a space for people from all walks of life to meet and gather with friends. This shop focuses on service quality because service is one of the factors that influence customer satisfaction. This study focuses on the services provided at the coffee shop using the Quality Function Deployment (QFD) method integrated with the Importance-Performance Analysis (IPA) method. This study integrates the IPA and QFD approaches as strategic tools for coffee shop management to transform findings regarding service weaknesses into concrete, systematic, and measurable technical action plans. The result of this QFD development is a House of Quality (HoQ), which contains information regarding the design and development of products or services aimed at identifying value gaps in customer satisfaction levels through the creation of a Planning Matrix within the QFD method. This study involved 100 respondents, each of whom was a general coffee shop consumer and a consumer of Coffee Shop XYZ. The results of this study indicate that there are 10 attributes that do not yet meet consumer expectations because they still have negative values, and a priority order for improvements was derived from the technical responses of Coffee Shop XYZ to enhance consumer satisfaction, particularly regarding service quality, as it has a strong relationship with consumer needs; thus, it is expected that these attributes will make a significant contribution.
Co-Authors Endyra, Fadlila Ihsan, Fikratul Ilyas, Muslim Masyitah Masyitah Masyitah Nadya Novianti Ningsih, Arum Rovarti Putri, Nadya Novianti Dwi Roni, Ahmad Ibrahim Roni, Masyitah Roy Waluyo Setya Permana Sutisna Vonny Setiaries Johan Yelmira Zalfiatri