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Edy Fradinata
Fakultas Teknik, Universitas Syiah Kuala, Banda Aceh
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A FORECASTING OF THE NEELAM PERFUM PRODUCTION USING THE SARIMA METHOD TO MEET THE EXPORT DEMAND (CASE STUDY: ARC USK) Raihan Dara Lufika; Syahriza Syahriza; Didi Asmadi; Edy Fradinata; Friesca Erwan; Riski Arifin; Longga Nabila
JURNAL REKAYASA SISTEM INDUSTRI Vol 7 No 2 (2022): (Mei 2022)
Publisher : Universitas Putera Batam

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33884/jrsi.v7i2.5505

Abstract

The rapid development of industry in Indonesia has resulted in many companies and business actors starting to contribute to international market competition. Planning for finished product requirements is one of the important points for companies in making strategies in the business world so that companies are able to compete in the market. ARC USK is one of the leading research centers in Aceh that has produced commercial patchouli products, one of which is the Neelam Parfum product. The problem faced by ARC USK at this time is that the need for the amount of export production of Neelam Parfum itself cannot be determined with certainty, this is because ARC USK has never exported Neelam Parfum products and so far only distributes it domestically so that the amount of commercial production is only made for meet the needs of the domestic market. This study aims to create an export production schedule for Neelam Parfum using the SARIMA method and determine an implementation strategy to maximize production activities for Neelam Parfum ARC USK. Data processing is carried out using data on the number of Neelam Parfum export production targets for 2020-2021 with the help of the Eviews10 software. The validation process for forecasting is carried out using MAPE calculations. The results showed that the MAPE value was 21.334%, based on these results the forecasting of 12 periods in 2022 using the selected SARIMA model can be used and there are 9 implementation strategies that have been approved by ARC USK for export production activities of Neelam Parfum.
OPTIMALISASI TEMPAT TIDUR MENGGUNAKAN MODEL SISTEM DINAMIK DI RUMAH SAKIT ZAINAL ABIDIN KOTA BANDA ACEH Zurnila Marli Kesuma; Edy Fradinata; Aida Fitri
STATMAT : JURNAL STATISTIKA DAN MATEMATIKA Vol 3, No 1 (2021)
Publisher : Math Program, Math and Science faculty, Pamulang University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32493/sm.v3i1.7859

Abstract

Sistem dinamik dapat digunakan untuk sistem yang kompleks. Model sistem dinamik menyediakan cara untuk memahami bagaimana penyebab perilaku suatu sistem, mendeteksi perubahan dari waktu ke waktu dan penentuan faktor-faktor yang meramalkan perilaku secara signifikan. Model sistem dinamik juga memungkinkan dalam penentuan skenario yang masuk akal sebagai masukan untuk keputusan dan kebijakan suatu sistem. Pelayanan rawat inap di Rumah Sakit Umum Daerah dr. Zainoel Abidin (RSUDZA) memiliki 710 tempat tidur yang didistribusikan ke beberapa ruangan. Dalam prakteknya, pasien lebih memilih dirawat di rumah sakit swasta daripada RSUDZA, dikarenakan lamanya menunggu sampai mendapat tempat tidur untuk rawat inap. Tujuan penelitian ini adalah untuk mengoptimalisasi pemakaian tempat tidur rawat inap di RSUDZA dengan menggunakan metode sistem dinamik. Berdasarkan perilaku suatu sistem, diramalkan jumlah pasien dengan tempat tidur dan membuat beberapa skenario sebagai alternatif kebijakan untuk rumah sakit.. Data yang digunakan yaitu data bulanan jumlah pasien dengan tempat tidur yang berjumlah 16 bulan dari bulan Januari tahun 2018 sampai bulan April tahun 2019 yang diperoleh dari RSUDZA Banda Aceh. Data diolah dan dianalisis menggunakan software Vensim PLE versi 6.3. Hasil penelitian menunjukkan bahwa terdapat dua ruangan dengan jumlah kapasitas tempat tidur belum optimal, yaitu ruang Aqsha dan Raudhah. Hasil peramalan jumlah pasien dengan tempat tidur rawat inap ruang Aqsha dan Raudhah, diperoleh bahwa jumlah pasien dengan tempat tidur cenderung menurun dari waktu ke waktu. Pada skenario pengoptimalan tempat tidur di ruangan Aqsha, diperoleh bahwa skenario 3 merupakan skenario terbaik dengan menurunkan laju pasien yang mendaftar rawat inap sebesar 10%, dengan nilai MAPE yang diperoleh sebesar 4,3%. Selanjutnya, skenario pengoptimalan tempat tidur di ruangan Raudhah, diperoleh bahwa skenario 4 merupakan skenario terbaik dengan menurunkan laju pasien yang mendaftar rawat inap sebesar 15%, dengan nilai MAPE yang diperoleh sebesar 6,34%
Design of Fishing Smoke (saltization) Equipment and Its Process for Improving the Economy Community in Lampulo Banda Aceh Edy Fradinata; Zurnila Marli Kesuma
Jurnal Pengabdian Pada Masyarakat Vol 5 No 1 (2020)
Publisher : Universitas Mathla'ul Anwar Banten

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30653/002.202051.250

Abstract

Wooden fish (Keumamah) is made from tuna fish. It is one of the characteristic main commodities from Aceh Province where it is bordered by two major oceans of the world, the Indian Ocean and the Malacca Strait. This geographical condition is very favorable because the ocean stores abundant marine products, especially tuna fish and tongkol fish. The keumamah is one of the traditional favorable food product in Aceh. In Aceh, that excess fish from the rest of the fishermen's catch will usually be preserved by means of saltization, fumigation and boiling. However, wooden fish have not been able to provide a wider economic improvement impact on the surrounding community, especially the lampulo coastal area which incidentally as a fisherman. So there needs to be an increase in the economy for home-scale entrepreneurs in Aceh province. Development of fish processing equipment shaped like cupboards, sturdy, sleek, and ergonomic combined with packaging design, sales techniques and marketing management and entrepreneurship for small business groups in lampulo-Banda Aceh. The development of fish processing equipment shaped like cupboards, sturdy, sleek, and ergonomic combined with sales and marketing management techniques and entrepreneurship for these small business groups will develop tuna fish products that can be processed with various types of culinary food such as: fish nuggets, crackers fish, fish balls, and kemamah. The problem can be solved when fish processing methods emerge to become a variety of culinary, with higher production capacity to the community about good and right fish processing. This fish processing innovation in the form of processing fish into a variety of culinary that combines several processing functions such as smoking, grinding, drying, etc.
Pengukuran Produktivitas dengan Menggunakan Metode Objective Matrix pada Proses Produksi UD. Kopi Teungku Aceh Edy Fradinata; Bella Marsella; Nur Izzaty
Jurnal Serambi Engineering Vol 7, No 3 (2022): Juli 2022
Publisher : Fakultas Teknik

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32672/jse.v7i3.4494

Abstract

UD. Teungku Aceh Coffee is a business engaged in coffee production. In the November 2020-October 2021 period, this business has not been able to achieve the predetermined production target, which is 300 kg per day and 7,000 kg per month. The purpose of this study was to measure partial productivity in the production process using the Objective Matrix (OMAX) method. The second objective is to provide recommendations for improvement of the ratio that causes a decrease in productivity based on fault tree analysis (FTA). The criteria measured are the use of raw materials, labor hours, production line workers, machine working hours and electrical energy consumption. Based on the results of the OMAX calculation, the lowest ratio score is the ratio 1, which means that it causes a decrease in productivity in the UD production process. Kopi Teungku Aceh is ratio 1. Recommendations for improvement are given to increase productivity in ratio 1, namely, forming an inspection section as a raw material inspection division by making an analysis report (LA) as evidence that raw material inspection has been carried out, making a firewood storage area in the factory yard that is empty, performs a mixed drying process between natural and automatic drying and ensures the availability of suppliers in the timely delivery of raw materials.
INTRODUKSI PROSES PEMBUATAN PAKAN AYAM SKALA INDUSTRI MENENGAH di BLANG BINTANG ACEH BESAR Edy Fradinata; Aman Yaman; Dasrul Dasrul
JURNAL PENGABDIAN MANDIRI Vol. 1 No. 7: Juli 2022
Publisher : Bajang Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (553.778 KB)

Abstract

Chicken eggs as a source of nutrition for the people of Aceh in particular, have become a big problem at this time because they always have a dependence on the province of Medan. This dependence makes it difficult for Aceh to control egg prices at the market level. Market opportunities for egg needs are still wide in the province of Aceh (Egg needs 1-2 million eggs/day). With a large market share, it is appropriate if Aceh has a feed factory that can meet the needs of poultry feed. A medium-scale feed mill with a capacity of 8-15 tons/day has been built by the Aceh Government with factory operations carried out by the Aceh Animal Husbandry Service UPTD. This medium-scale factory produces to meet the need for an open house in Blang Bintang, Aceh Besar. To ensure a sustainable product, the factory must also ensure the continuous availability of quality raw materials. But in reality, the factory has a little difficulty in meeting the needs of corn, which is the main raw material for animal feed. Another thing that becomes a problem is, unstable prices, unstable amount of concentrate material, government policies, transportation and others are the main obstacles in this feed industry. Thus, the management of the availability of raw materials must be strengthened to ensure its smooth operation
INTRODUKSI MANAJEMEN AYAM PETELUR SISTEM KANDANG TERTUTUP (CLOSED HOUSE) DI SAREE - ACEH Edy Fradinata; Aman Yaman; Dasrul Dasrul; Fauzi Umar
JURNAL PENGABDIAN MANDIRI Vol. 1 No. 7: Juli 2022
Publisher : Bajang Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (751.831 KB)

Abstract

Closed House Chicken Cage is a closed cage system that is able to help optimize environmental conditions including windows, temperature & humidity. With a Closed House cage, there is stable air movement and the humidity level in the cage can be adjusted according to the needs of the chicken. Aceh as an egg supplier area from Medan Province has to start slowly releasing this dependence. The need for eggs for the Aceh region per day can reach 1-2 million eggs. Seeing such a lucrative market, it is appropriate for Aceh to have a laying hens farming system that is automatic and close in nature, so that it will produce more eggs and remain in number. The UPTD of the Aceh Livestock Service has developed laying hens with a Close House system built in 2017 which is located in a saree. And in Blang Bintang, Aceh Besar. These two chicken farms in Aceh contribute to food security by producing chicken eggs. Assuming a 5% mortality rate for fifty thousand laying hens (Sare and Blangstar), the mortality rate is 5%. Then capable of producing 40,000 eggs. The price offered by BTNR BLUD is only Rp. 36,000 per tray, which equates to only Rp.1200. About 20 months is the productive age of laying hens. The chicken then begins the reject stage
PEMBUATAN NUGET DAN PENTOLAN BAKSO SEHAT BERBAHAN BAKU IKAN TUNA DI LAMPULO ACEH Edy Fradinata; Zurnila Marli Kesuma; Latifah Rahayu
JURNAL PENGABDIAN MANDIRI Vol. 1 No. 8: Agustus 2022
Publisher : Bajang Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (673.555 KB)

Abstract

Nuget dan pentolan bakso sehat belakang ini menjadi tren sebagai makanan di kalangan ibu-ibu dan anak sekolahan di Banda Aceh dan sekitarnya. Pengabdian ini mendemontrasikan dan mengajar para masyarakat agar dapat melakukan produksi secara mandiri dan dapat meningkatkan keterampilan. Penjual dan masyarakat pada umumnya hanya menjadi penjual namun belum menjadi produsen produk ini. Kegiatan ini dilakukan di kawasan Lampulo yang dekat dengan sumber bahan baku yaitu Tempat Pelelangan Ikan (TPI Lampulo). Dua produk keterampilan ini yaitu Nuget dan pentolan bakso sehat diolah dengan menggunakan cara-cara sederhana dan mudah untuk dipraktekkan. Kegiatan pembuatan Nuget dan pentolan bakso sehat yang berbahan baku ikan tuna ini sangant diminati oleh masyarakat di sekitaran Lampulo dikarenakan mereka adalah masyarakat yang berwirausaha. Proses yang di ajarkan yaitu mulai dari pemilihan ikan tuna yang baik, cara melakukan campuran dan adoan, cara memasak dan merebusnya serta cara bagaimana mengolah bahan yang setengah jadi menjadi produk yang menarik sehingga akan menghasilkan produk yang enak dan berkualitas.
EDUKASI BUDIDAYA AYAM PETELUR KANDANG TERBUKA (OPEN HOUSE) DI BLANG BINTANG Edy Fradinata; Aman Yaman; Dasrul Dasrul
JURNAL PENGABDIAN MANDIRI Vol. 1 No. 8: Agustus 2022
Publisher : Bajang Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (597.353 KB)

Abstract

Provinsi Aceh saat ini masih melakukan impor telur ayam dari provinsi Sumatera Utara (Medan) karena belum mampu melakukan innovasi mengembangkan ayam petelur. Untuk keluar dari ketergantungan telur Medan maka tidak ada cara lain Pemda Aceh harus berani melakukan investasi besar untuk mengembangkan produksi telur. Kebutuhan telur untuk provinsi Aceh adalah 1-2 juta/hari namun tidak kurang dari 70 - 90% masih dipasok dari kota Medan. Dari data ini, peluang bisnis di bidang ini sangat menggiurkan dan berpotensi ROI yang singkat. Dinas Peternakan Aceh melalui UPTD Balai Ternak Non-Ruminansia ikut mengelola peternakan ayam petelur kandang terbuka (open house) di Aceh. Dari industri yang dikelola pemerintah, saat ini baru mampu menghasilkan sekitar 20 ribu butir telur ayam perharinya, (2020). Untuk tahun-tahun sekarang menjadi masalah dikarenakan jumlah pakan jagung yang dipasok dari kota Medan berkurang dan tidak pasti, karena dalam perencanaannya pakan akan disupply dari pabrik yang ada di Blang Bintang. Dengan kapasitas 8 – 15 ton/hari untuk memenuhi 20 kandang yang ada di Lokasi. Dalam satu kandang terdapat 5000 ekor ayam petelur dan pada tahun 2020 hanya 7 kandang yang aktif. Ayam petelur periode produksi merupakan ayam petelur yang telah berusia 15 – 96 minggu. Saat ini, ayam di kandang Blang Bintang dalam posisi usia afkir. Selain di sana, mereka juga mengelola kandang di Sare dengan sistem closed. Telur yang dijual ke masyarakat dengan harga lebih murah dari harga pasar
SOSIALISAI PEMBUATAN PAKAN CAMPURAN DENGAN MENGGUNAKAN SANTAN CAIR DAN SUSU CAIR di PERTERNAKAN LAMNO ACEH JAYA Edy fradinata
Peternakan Abdi Masyarakat (PETAMAS) Vol 2, No 1 (2022): Volume 2, Nomor 1, Juni 2022
Publisher : Jurusan Peternakan Fakultas Pertanian Universitas Syiah Kuala

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (339.553 KB) | DOI: 10.24815/petamas.v2i1.25788

Abstract

Sosialisasi hasil penelitian singkat ini dilakukan untuk memberikan informasi terkait penelitian langsung kepada masyarakat perternakan di Lamno Aceh Jaya. Paper ini menjelaskan proses tentang tahapan demi tahapan dalam proses pembuatan pakan campuran, yang kemudian menginformasikan kembali kepada peternak.  Ayam Broiler adalah hewan menghasilkan daging yang bayak. Banyak petani menggunakan aditif pakan untuk mencapai tingkat output ini. Santan cair dalam suplemen pakan yang ditambahkan ke air minum. Pemberian pakan tambahan dengan bahan kimia secara teratur akan berpengaruh pada performa ayam pedaging tersebut. Tujuan dari penelitian ini adalah untuk mengetahui pengaruh pemberian Santan cair melalui air minum terhadap performansi ayam broiler. Pengamatan langsung dan perhitungan pada berbagai faktor yang mendukung penelitian. Dari hasil observasi diketahui bahwa terdapat perbedaan antara fase starter dan fase finisher. Pengamatan dilakukan pada umur 0 sampai 20 hari. Asupan pakan, bobot badan ayam, dan konversi pakan semuanya berkontribusi terhadap kinerja ayam pedaging. Temuan ini menunjukkan peningkatan konsumsi pakan. 
Strategi Mitigasi Risiko pada Produksi Ikan Tuna Menggunakan Metode House of Risk dan Fuzzy Edy Fradinata; Didi Asmadi; Ammariza Ammariza
Jurnal Serambi Engineering Vol 7, No 4 (2022): Oktober 2022
Publisher : Fakultas Teknik

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32672/jse.v7i4.4964

Abstract

Risk is a threat that can disrupt activities or stop the production process. PT.YPT is one of the business entities engaged in the processing of tuna, especially tuna. PT.YPT itself has produced a lot of tuna which cannot be avoided, so risk mitigation is needed. The purpose of this research is to provide risk mitigation from priority risk sources that occur in tuna production activities using the House of Risk (HOR) approach and Fuzzy Logic. Data was collected by means of field observations and literature studies as preliminary research, after which the authors also conducted interviews, brainstorming and distributing questionnaires to internal companies. It can be seen that the risks that can occur in production activities are 23 risk events and 22 risk causes of which 3 risk causes have the highest percentage, namely unskilled operators (A5), less than optimal employee performance (A17) and corrosion of tools (A21). . With the Mamdani fuzzy logic approach that forms 124 IF-THEN rules, it can be seen that the three risks can be solved easily. Mitigation design is carried out to overcome these three risks by making preventive actions as many as 14 mitigation alternatives based on literacy studies and the results of discussions with the company which will be designed in the form of a traceability chart.
Co-Authors Aida Fitri Aman Yaman Aman Yaman Aman Yaman Ammariza Ammariza Asmadi, Didi Bella Marsella Dasrul Dasrul Dasrul Dasrul Fauzi Umar Friesca Erwan Khairol Mizan Us Latifah Rahayu Latifah Rahayu Longga Nabila M. Aman Yaman Nur Izzaty Raihan Dara Lufika Riski Arifin Syahriza Syahriza Zuherna Zuherna ZURNILA MARLI KESUMA Zurnila Marli Kesuma Zurnila Marli Kesuma