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All Journal Budapest International Research and Critics Institute-Journal (BIRCI-Journal): Humanities and Social Sciences JUITECH: Jurnal Ilmiah Fakultas Teknik Universitas Quality JURNAL AGROTEKNOSAINS
Healthy Aldriany Prasetyo
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The Measurement of Human Resources Employees by using Human Resources Score Card Method and Analytical Hierarchy Process Method Sutrisno Sutrisno; Healthy Aldriany Prasetyo; Adriana Ina Faot
Budapest International Research and Critics Institute (BIRCI-Journal): Humanities and Social Sciences Vol 5, No 2 (2022): Budapest International Research and Critics Institute May
Publisher : Budapest International Research and Critics University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33258/birci.v5i2.5713

Abstract

In a company engaged in the maintenance of LPG gas cylinders, it is customary to check for Retest, Repaint, and Retest Repaint tubes. The operation is performed by checking and classifying the maintenance of LPG cylinders to determine whether they are defective. The company has 25 employees in the workshop section and 8 people in the administration or office division with working hours in this company from morning to evening. However, several problems can affect the performance of human resources including employees who work in this company lack of discipline, such as there are still employees who are not present on time or late and even absent more than the specified day. Thus, this study measures the performance of human resources to determine the indicators that need to be improved. The method used in this research is the Human Resources Scorecard method and the Analytical Hierarchy Process method. The employee performance measurement’s calculation determined by the results of the HRSC method. The results of the questionnaire tested for validity and reliability testing. The result shows that the Compensation Perspective is the most important criterion for Human Resource Performance Measurement with a weighted value of 0.41 or 41%.  Then, followed by the Personal Perspective criterion with a weighted value of 0.38 or 38%, then the Perspective Alignment criteria with a weight value of 0.14 or 14% while the Perspective High Performance criteria with a weight value of 0.07 or 7%.
PROSES PEMBUATAN CAKE MENGGUNAKAN TEPUNG KOMPOSIT TERIGU, UMBI JALAR DAN TALAS DENGAN METODE EXPERIMENTAL DESIGN Healthy Aldriany Prasetyo
JUITECH: Jurnal Ilmiah Fakultas Teknik Universitas Quality Vol 3, No 2 (2019): Vol 3 No 2
Publisher : Universitas Quality

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36764/ju.v3i2.257

Abstract

The research was aimed to formulation combination of composite flour as partly substitution of wheat flour from blend of wheat flour, sweet potato flour and taro flour in processing of cake. This research used Experimental Design Methods, a Completely Randomized Design (CRD) Non Factorial, with different level of substitution in percents, i.e :T1 = wheat flour (100%), T2 = wheat flour (75%) : sweet potato flour (25%), T3 = wheat flour (50%) : sweet potato flour (50%), T4 = wheat flour (25%) : sweet potato flour (75%), T5 = wheat flour (75%) : taro flour (25%), T6 = wheat flour (50%) : taro flour (50%), T7 = wheat flour (25%) : taro flour (75%). The parameters analysed were moisture content, ash content, protein content, fat content,carbohydrate content and hedonic value of colour, aroma, flavour and texture. The results showed were significant differences (p<0.5) difference formulation combination of composite flour with different level of substitution. The proximate composition showed that wheat flour had higher protein content (9.46%) and lower carbohydrate content (87.77%), while sweet potato flour had protein content(3.96%) and carbohydrate content (92.92%); taro flour had protein (5.62%) and carbohydrate content (92.83%). The sensory analysis of cake showed significant differences between 100% wheat flour and formulation combination of composite flour samples. It was concluded that formulation composite flour T4 into wheat flour gave the cake with the best overall quality acceptabily.
PEMANFAATAN GLISEROL DAN PATI SAGU SEBAGAI EDIBLE COATING PADA PENYIMPANAN JERUK SIAM MADU (Citrus nobilis) Healthy Aldriany Prasetyo; Ferimawati Laia
JURNAL AGROTEKNOSAINS Vol 2, No 1 (2018): Jurnal Agroteknosains
Publisher : Universitas Quality

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36764/ja.v2i1.140

Abstract

This study aims to determine the effect of adding glycerol and sago starch as edible coating on the quality of honey citrus fruits during storage and to determine the quality and freshness quality of siamese citrus honey after the addition of glycerol and sago starch as edible coatings on the quality of honey siam during storage . This study used a non-factorial Completely Randomized Design (RAL) arranged in factorial with 2 factors. Factor I: Comparison of glycerol, sago starch and distilled water. G0 = 0 ml glycerol concentration (control) + sago starch 10 gram + 500 ml distilled water, G1 = glycerol concentration 2ml + sago starch 10 gram + 500 ml distilled water, G2 = 4 ml glycerol concentration + sago starch 10 gram + aquades 500 ml, G3 = 6 ml glycerol + sago starch concentration 10 gram + 500 ml distilled water, G4 = 8 ml glycerol concentration + 10 sago starch + 500 ml distilled water. Factor II: Duration of storage (days). H0 = 0 days, H1 = 3 days, H2 = 6 days, H3 = 9 days, H4 = 12 days, H5 = 15 days. The results showed that the concentration of glycerol and starch of sago as edible coating on the quality of citrus honey during storage was significantly different from the weight loss with the concentration of glycerol = 8 ml at storage (15 days) which was 0.27%; and followed by Vitamin C significantly different from storage (12 days) with glycerol concentration = 0.06%, then total different acids were not significant at storage (15 days) with 0.02% glycerol concentration and different colors not significant with 1 ml glycerol concentration on storage (6 days) which is = 4.00%.
ANALISIS SWOT PADA INDUSTRI SIRUP STROBERI DI TINGKAT HOME INDUSTRI Rafael Remit Winardi; Healthy Aldriany Prasetyo
JUITECH: Jurnal Ilmiah Fakultas Teknik Universitas Quality Vol 4, No 2 (2020): VOL 4 NO 2
Publisher : Universitas Quality

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36764/ju.v4i2.477

Abstract

Perbaikan mutu dan peningkatan mutu suatu produk olahan hasil pertanian adalah penting dalam usaha mendapatkan nilai tambah dan pemasaran yang lebih meluas. Pengolahan sirup stroberi yang dilakukan oleh home industri di kota Berastagi merupakan upaya untuk memperoleh nilai tambah dan area pemasaran yang lebih luas. Terutama untuk menghadapi persaingan pemasaran produk sejenis yang dilakukan oleh perusahaan-perusahaan ternama. Oleh karena itu perlu dilakukan analisis Strength, Weakness, Opportunity dan Threath (SWOT) terhadap proses pengolahan sirup stroberi di tingkat home industri.Penelitian ini bertujuan untuk memperoleh strategi peningkatan mutu berdasarkan Sistem Manajemen Mutu dan Sistem Manajemen Keamanan Pangan. Metode penelitian dan analisis data dilakukan dalam beberapa tahapan sebagai berikut: (1) survei konsumen menggunakan pembobotan AHP (perbandingan berpasangan) dan Quality Function Deployment (QFD), (2) penentuan dan evaluasi faktor internal dan eksternal perusahaan menggunakan perbandingan berpasangan, (3) penentuan posisi home industri dengan menggunakan analisis Matriks IE, dan (4) perumusan strategi peningkatan kualitas menggunakan analisis matriks SWOT.            Hasil penelitian menunjukkan bahwa : (1) Matriks HOQ memperlihatkan bahwa untuk meningkatkan mutu produk, atribut mutu yang harus diperbaiki oleh home industri sirup stroberi adalah nilai gizi, warna dan kemasan, (2) home industri sirup stroberi harus meningkatkan kualitas distributor, (3) Home industri juga harus terus mempertahankan dan meningkatkan kualitas, (3) home industri harus terus melakukan promosi secara gencar, (4) Home industri harus menjaga kelangsungan produksi dengan efisien, untuk menekan dan menjaga kestabilan harga produk yang dihasilkan, (5) home industri harus terus meningkatkan kualitas SDM melalui pembinaan, pelatihan, seminar, maupun lokakarya, (6) home industri harus melakukan konsolidasi potensi  yang menentukan untuk dapat bertahan dari serangan pesaing maupun produk substitusi dan mewaspadai ancaman yang timbul akibat ketidakpastian perkembangan ekonomi, sosial, dan politik di dalam negeri, (7) Analisis total skor faktor Internal-Eksternal didapatkan nilai 1.5067 dan 0.7513. atau home industri berada pada kuadran I, yaitu yaitu mendukung kebijakan petumbuhan yang agresif (growth oriented strategy). 
FORMULASI TEPUNG KOMPOSIT UMBI JALAR DAN TALAS SEBAGAI SUBSTITUSI PARSIAL TERIGU PADA CAKE Healthy Aldriany Prasetyo; Lyndon Parulian Nainggolan
JURNAL AGROTEKNOSAINS Vol 2, No 2 (2018): Jurnal Agroteknosains
Publisher : Universitas Quality

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36764/ja.v2i2.149

Abstract

The research was aimed to formulation combination of composite flour as partly substitution of wheat flour from blend of wheat flour, sweet potato flour and taro flour. This research used a Completely Randomized Design (CRD) Non Factorial, with different level of substitution in percents, i.e :T1 = wheat flour (100%), T2 = wheat flour (75%) : sweet potato flour (25%), T3 = wheat flour (50%) : sweet potato flour (50%), T4 = wheat flour (25%) : sweet potato flour (75%), T5 = wheat flour (75%) : taro flour (25%), T6 = wheat flour (50%) : taro flour (50%), T7 = wheat flour (25%) : taro flour (75%). The parameters analysed were moisture content, ash content, protein content, fat content,carbohydrate content and hedonic value of colour, aroma, flavour and texture. The results showed were significant differences (p<0.5) difference formulation combination of composite flour with different level of substitution. The proximate composition showed that wheat flour had higher protein content (9.46%) and lower carbohydrate content (87.77%), while sweet potato flour had protein content(3.96%) and carbohydrate content (92.92%); taro flour had protein (5.62%) and carbohydrate content (92.83%). The sensory analysis of cake showed significant differences between 100% wheat flour and formulation combination of composite flour samples. It was concluded that formulation composite flour T4 into wheat flour gave the cake with the best overall quality acceptabily.
Co-Authors Adriana Ina Faot Ferimawati Laia Lyndon Parulian Nainggolan Sutrisno Sutrisno