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All Journal Jurnal Bestari Jurnal Pendidikan Vokasi Jurnal Penelitian dan Evaluasi Pendidikan JPTK: Jurnal Pendidikan Teknologi dan Kejuruan E-JURNAL LINGUISTIK International Journal of Renewable Energy Development J@TI (TEKNIK INDUSTRI) Jurnal Pendidikan dan Pengajaran Jurnal Penelitian dan Pengembangan Pendidikan Jurnal Pendidikan dan Pembelajaran Prosiding Seminar Biologi Attoriolong IPTEK The Journal for Technology and Science Jurnal Social Economic of Agriculture Jurnal Penelitian Hasil Hutan Jurnal Teknologi Pertanian Jurnal Ilmiah Administrasi Publik Jurnal Pamator : Jurnal Ilmiah Universitas Trunojoyo Madura Jurnal Kedokteran JIMKesmas (Jurnal Ilmiah Mahasiswa Kesehatan Masyarakat) Elementary School Teacher Jurnal Pendidikan Olah Raga Jurnal Pendidikan Jasmani Kesehatan dan Rekreasi (Penjaskesrek) Jurnal Pendidikan Dasar Animal Production : Indonesian Journal of Animal Production Sumatra Journal of Disaster, Geography and Geography Education International Research Journal of Business Studies (E-Journal) IKRA-ITH Humaniora : Jurnal Sosial dan Humaniora Edukasi : Jurnal Penelitian dan Artikel Pendidikan Jurnal Teknologi & Industri Hasil Pertanian Paedagogie Wacana: Jurnal Ilmiah Ilmu Komunikasi Jurnal BISNIS & KEWIRAUSAHAAN Patria Artha Technological Journal Journal of Educational Research and Evaluation Journal of Education Technology International Journal of Supply Chain Management JURNAL PENDIDIKAN SAINS DAN APLIKASINYA JURNAL PANGAN Aquacultura Indonesiana Unnes Journal of Public Health JPPI (Jurnal Penelitian Pendidikan Indonesia) Joyful Learning Journal Fajar Historia: Jurnal Ilmu Sejarah dan Pendidikan Jurnal Pendidikan Teknologi Pertanian JRTI (Jurnal Riset Tindakan Indonesia) J-ADIMAS (Jurnal Pengabdian kepada Masyarakat) Jurnal Manajemen Jurnal Fokus Manajemen Bisnis Jurnal Ilmiah Abdi Mas TPB Unram Profesi | Jurnal Ilmu Pendidikan dan Keguruan Proceeding Biology Education Conference el hayah jurnal studi islam
Sukardi Sukardi
bogor agricultural university
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Perspektif teoritik kekerasan dan ancaman kegagalan pembangunan Sukardi, Sukardi
Jurnal Ilmiah Administrasi Publik Vol 1, No 2 (2015): Jurnal Ilmiah Administrasi Publik
Publisher : FIA UB

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (13.531 KB) | DOI: 10.9874/fia-ub.v1i2.537

Abstract

Development violence has become characteristics of three government regims of Indonesia in the last three decades. Yet, the characteristics of violence still become the main ways for government to solve public issues.  These characteristics of violence leads to violence action in the community. Through cultural perspective, this paper elaborates why and how systematic development violence was adopted become and the development policy implication to solve it.
KINETIKA REAKSI TRANSESTERIFIKASI MINYAK BIJI NYAMPLUNG (Calophyllum inophyllum) PADA PROSES PRODUKSI BIODIESEL Sahirman, Sahirman; Suryani, A.; Mangunwidjaja, D.; Sukardi, Sukardi; Sudradjat, R.
Jurnal Penelitian Hasil Hutan Vol 27, No 3 (2009): Jurnal Penelitian Hasil Hutan
Publisher : Pusat Penelitian dan Pengembangan Hasil Hutan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (2355.109 KB) | DOI: 10.20886/jphh.2009.27.3.201 - 212

Abstract

Biodiesel adalah bahan bakar alternatif untuk mesin diesel yang dibuat dari minyak sayur, lemak hewan, atau minyak bekas melalui proses transesterifikasi dengan alkohol seperti metanol yang dapat digunakan secara langsung maupun dicampur dengan minyak diesel. Tujuan penelitian ini adalah menentukan kinetika reaksi transesterifikasi minyak biji nyamplung (Calophyllum inophyllum) pada proses pembuatan biodiesel. Kinetika transesterifikasi digunakan untuk membuat rancangan proses khususnya berkaitan dengan kinerja reaktor. Kinetika  reaksi ditentukan pada nisbah molar metanol terhadap minyak 6:1, konsentrasi katalisator NaOH terhadap berat minyak 1%, kecepatan pengadukan 400 rpm, waktu 30 menit dan suhu 302K, 318 K, 333 K dan 343 K. Hasil penelitian menunjukkan bahwa tetapan laju reaksi transesterifikasi orde satu pada suhu 302K, 318 K, 333 K dan 343 K masing-masing berturut-turut adalah 0,0546 menit-1, 0,0663 menit-1, 0,0883 menit-1dan 0,1174 menit-1. Energi aktivasi(Ea) adalah 3870,5 cal/mol dan laju reaksi transesterifikasi (Rt)= 32,23 e( 3870,5   /RT)[ME]. Pada kondisi isotermal suhu 333 K dengan harga k = 0,0883 menit-1, untuk mendapatkan metil ester sebesar 2,82 mol/liter atau 95,17% dibutuhkan 15,27 menit.
Application of Six Sigma on Product Quality Identification at The Small Scale Apple Chip Industry: Processing Aspect Sukardi, Sukardi; Effendi, Usman; Astuti, Diyah Ayu
Jurnal Teknologi Pertanian Vol 12, No 1 (2011)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

The objectives of the research were to measure the capability of frying and spinning, to calculate the sigma value in frying and spinning, and to analyze the factors causing the unsuitability of chips form to specification, and to recommend quality improvement at chips industry.  Descriptive research was used with six sigma approach. The quantity of samples was 100 units in 20 observations.   The stages of this research were defining (determining CTQ), measuring (measuring the process capability and calculating sigma value), and analyzing (analyzing the defect cause) stages.  In defining stage, the product defect in crushed chips after spinning was 32.5%.  In measuring stages, the process capability measurement obtained Cp (process potential index) of 0.64 and Ppk (process capability index) value of 0.49, and sigma value of 2.11.  In analyzing stage based on fishbone diagram, the causing factors of crushed chips were machine, man, and method. Recommendation to reduce defect was by periodically worker evaluation, SOP, and re-analysis the maintenance schedule.Keywords: apple chip, product defect, sigma value
Pemanfaatan Limbah Cair (Whey) Industri Tahu Menjadi Nata de Soya dan Kecap Berdasarkan Perbandingan Nilai Ekonomi Produksi. Sutiyani, Sulik; Wignyanto, Wignyanto; Sukardi, Sukardi
Jurnal Teknologi Pertanian Vol 4, No 2 (2003)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (208.188 KB)

Abstract

Tujuan dari penelitian ini adalah meningkatkan nilai ekonomi limbah cair (whey) dari industri tahu dan membandingkan dua alternatif pengolahan (whey) menjadi nata de soya dan kecap berdasarkan nilai ekonomi produksi. Manfaat dari penelitian adalah dapat diketahuinya keuntungan maksimal dari masing-masing produk yang diolah yaitu produk nata de soya dan kecap selain itu dapat menekan dampak negatif yang ditimbulkan limbah cair (whey) dari industri tahu. Metode penelitian yang digunakan adalah analisis ekonomi produksi yang terdiri dari Total Capital Investment, Total Cost, penentuan Harga Pokok Produksi, dan Harga Jual, Analisis Penerimaan, Analisis Keuntungan, dan Analisis Kelayakan Usaha yang meliputi analisis Break Event Point, Return of Investment, Benefit Cost Ratio dan Pay Out Time. Analisis keputusan pemilihan alternatif terbaik berdasarkan pada nilai ekonomi produksi dan kelayakan usaha. Hasil pembuatan nata de soya berdasarkan referensi dari Handayani, Prawito, dan Bustaman (1999), diperoleh rendemen sebesar 55% dengan ketebalan 1,2 cm, sedangkan untuk rendemen kecap diperoleh hasil 18,75% dengan kadar protein sebesar 2,3% dan kadar air 22%. Kebutuhan bahan baku/(whey) sebesar 8000L/hari dengan kapasitas produksi nata de soya sebesar 4400 kg/hari dan kecap sebesar 2400L/hari. Selama setahun diperoleh produksi nata de soya sebesar 2.640.000 kemasan dan kecap sebesar 1.440.000 kemasan. Total Capital Investment produk kecap lebih tinggi dibandingkan produk nata de soya, yaitu Rp 4.965.770.500 dan Rp 2.687.575.500 untuk nata de soya.  Perhitungan total biaya selama 1 tahun nata de soya Rp 2.149.336.875  dan untuk produk kecap Rp 4.835.675.950. Harga pokok produksi untuk produk nata de soya Rp 814,14 dan untuk produksi kecap Rp 3.358,00 dengan asumsi tingkat keuntungan sebesar  45 % diperoleh  perhitungan  harga  jual untuk produk nata de soya ditingkat  agen  sebesar  Rp 1.250,00/kemasan (500 g) dan untuk kecap Rp 4.950/kemasan (500 ml).  Total penerimaan  yang  diperoleh  selama satu tahun produk nata de soya adalah Rp. 160.663.125 dengan total keuntungan sebesar Rp.114.596.812/tahun, untuk produk kecap Rp.4.989.600.000 dengan total keuntungan Rp 138.531.645/tahun. Perolehan total keuntungan yang lebih besar pada produk kecap disebabkan harga output yang dihasilkan selama 1 tahun produksi lebih besar dibandingkan harga produksi (output) nata de soya, sehingga keuntungan tiap unit produk akan berpengaruh terhadap total keuntungan. Analisis kelayakan usaha untuk produk nata de soya diperoleh Break Event Point pada penerimaan Rp 755.045.454 Return of Investment 1,1 % dan Benefit Cost Ratio 10 %, sedangkan untuk produk kecap Break Event Point pada penerimaan Rp 1.489.019.000, Return of Investment 1,03 % dan Benefit Cost Ratio 3 %, Pay Out Time pada produk nata de soya dicapai dalam waktu 3.6 tahun, sedangkan pada produk kecap dicapai dalam waktu 2,6 tahun. Kedua usaha sama-sama menguntungkan, namun pengembangan usaha nata de soya memiliki kelayakan usaha lebih baik dibandingkan dengan pengembangan usaha produk kecap, karena pemanfaatan modal untuk produk nata de noya lebih efektif dan tingkat keuntungan yang diperoleh dari seluruh modal yang diinvestasikan lebih besar dibanding pengembangan usaha kecap. Peningkatan nilai ekonomi limbah cair tahu setelah diolah menjadi nata de soya adalah sebesar Rp. 792,5 setiap satu liternya, sedangkan setiap satu liter limbah yang diolah menjadi kecap manis adalah sebesar Rp.936,4.
Optimasi Penurunan Kandungan Oligosakarida pada Pembuatan Tepung Ubijalar dengan Cara Fermentasi Sukardi, Sukardi; P., M. Hindun; Hidayat, Nur
Jurnal Teknologi Pertanian Vol 2, No 1 (2001)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

The aim of the experiment is to determine the optimal level of fermentation to decreasing oligosaccharide of flour from Ipomoea batatas. The experiment is carried out in Factorial Randomized Block Design.  First factor is time of blanching, i.e. 5, 10 and 15 minutes, and the second factors is time of fermentation, i.e. 12, 24 and 36 hours respectively.  Parameters observed include fiber content, water content and sensory characteristics as like color and aroma of flour. The result show that an time of blanching 5 minutes and time of fermentation 12 hours is found to be optimum one to produce good quality flour.  It will be reducing total oligosaccharide from 2.165 % to 0.307 %.  The flour contains 5.12 % fiber, 5.29 % water and it is still considered to be acceptable in terms of color and aroma.   Keywords: Ipomoea batatas, fermentation, oligosaccharide
Optimation on Addition of Maize Sprout Extract to Improve the Quality and Taste of Soyghurt Intended for Dietetic Food of Ones with Coronary Heart Disease Sukardi, Sukardi; Patulungan, M. Hindun; Purwaningsih, Isti
Jurnal Teknologi Pertanian Vol 2, No 2 (2001)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

The aim of the experiment is to determine the optimal level of addition of maize sprout extract to improve the nutritional and the sensory characteristics of soyghurt intended for dietetic food of ones with coronary heart diseases. The experiment is carried out in a completely randomized design.  Six levels of maize sprout extract i.e. 0 %, 10 %, 20 %, 30 %, 40 % and 50 % respectively, were added to soymilk.  Parameters observed include fat, protein, N-amino content, protein quality (Protein Score and % Net Dietary Protein Efficiency), and the sensory characteristic, viscosity, taste, aroma and color of the soyghurt produced. The result showed  that an addition of maize sprout extract at a level of 30 % to soymilk is found to be an optimum one to produce good quality soyghurt.  It will reduce the fat content from 1.43 % to 0.82 %, but increase the level of unsaturated fatty acid of the soyghurt.  It also result in the reduction of the protein of the formula from 5.67 % to 4.44 % and increase of  N-amino from 1120 ppm to 1290 ppm.  The improved formula soyghurt contains 0.82 % fat, 4.44 % protein, 1290 ppm N-amino, 51.98 Protein Score and Net Dietary Protein Efficiency of 7.25 %, and it is still considered to be acceptable in terms of viscosity, taste, aroma and color.   Keywords: soyghurt, maize sprout, dietetic food
Evaluation and Revision of Standard Operating Procedure of Cleaning in the Production of Condensed Sweetened Milk of a Particular Company Sukardi, Sukardi; T., Retno Astuti; Dianasari, R.
Jurnal Teknologi Pertanian Vol 8, No 3 (2007)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

This study was conducted to evaluate the Standard Operating Procedure (SOP) of the cleaning process, particularly the manual cleaning in the production of condensed sweetened milk of a particular company. A descriptive method of analysis was used in the study. Aspects evaluated were cleaning time, methods, tools and the cleaning steps. The works were focused on two processing steps, namely filling and squeezeable bottling machines. The SOP of manual cleaning in the filling step was well implemented and the data were fully documented and therefore may be evaluated. The study suggested that some improvement of SOP for manual cleaning was needed, especially on the cleaning of filling machines Ferrum 24 and 28 and for the FMC. It was recommended to schedule and to time the cleaning. It was also necessary to improve the cleaning method and to use Bahasa Indonesia for the SOP. The use of picture or photographs for the SOP of cleaning steps will be very helpful. On the other hand, the SOP of the squeezeable bottling machine was considered to be appropriate enough and therefore no improvement was required.Keywords: evaluation, SOP, cleaning
Tamarind Kernel Powder (Tamarindus Indica) Processing (Reviews on Roasting Temperature and Roasting Duration Pulungan, M. Hindun; Sukardi, Sukardi; Maryani, E. F. Sri; Atifah, Nur; Sucipto, Sucipto
Jurnal Teknologi Pertanian Vol 2, No 3 (2001)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

Tamarind kernel is a kind of waste that is not yet used optimally. As natural hydrocolloid source, for it is containing starch and gum, the kernel can be changed in powder form to increase its utility. In powder processing, kernel shell must be separated. One manner to separate it is by roasting where problem of roasting Research is designated to achieve combination of the best behavior of roasting temperature and roasting duration in processing of tamarind kernel as well as the calculation of production cost. Hypothesis is made. It is estimated that the inter-relation between roasting temperature and roasting duration increases the characters of tamarind kernel powder. Experimental method is used. Group random engineering, arranged by factorial, that is, two factors and three replications is implemented. Factor I is roasting temperature such as 1400C, 1500C, 1600C, and Factor II is roasting duration such as 10 minutes, 15 minutes, and 20 minutes. Analysis result of product random on tamarind kernel powder indicates that interaction between roasting temperature and roasting duration on water level, powder degree, viscosity, gel strength, rendemens and color pleasure is observed. However, interaction between roasting temperature and roasting duration in scent pleasure is not achieved. Analysis to obtain the best alternative results in best alternative of roasting temperature treatment at 1400C for 10 minutes by water level averages to 8,717% bk, starch level to 61,18% bk, viscosity 53,82 cP, gel strength 0,0097 mm/g/seconds, color and scent pleasures and rendements to 77,17% bk, production cost in first year is Rp. 525,00 for each 1 kg.   Keywords: tamarind kernel, roasting
Feasibility Analysis of Curcuma’s Effervescent Industry Sukardi, Sukardi; Puteri, Saptariyanti A.K.; Taryana, Asep
Jurnal Teknologi Pertanian Vol 10, No 3 (2009)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

There are more than 2,200 of 20,000 world’s total deposit of medical herbs found in Indonesia. Between 1994 and 1999, the medicinal herbs export value and volume increased 24.33% and 65.33% respectively. The value of world medical herbs trade increased around  25 billion dollars between 2000 and 2001. One of the potential herbs to be developed is Temulawak (Curcuma xanthorrhiza Roxb) which is useful to keep the health of lever (hepatoprotector) and also cure other symptoms. This research is aimed to determine the feasibility of establishing the effervescent tablet industry made from temulawak extract. According to market and marketing analyses, the average market value for this product nationally is around Rp 17.84 billion. With production capacity of 1,368,000 tubes/year this product will gain approximately 15% of market value, which is around Rp 2.68 billion.  Each tube consists of 10 tablets at the price of Rp 19,572. Toll manufacturing system was chosen to increase efficiency and reduced the risk from marketing failure. This industry investment opportunity is required approximately Rp 10.5 billion investment. The analysis shows that with the equity between internal fund and bank loan of 50:50 resulted in internal rate of return of 35.66% which is higher than the predetermined minimum attractive rate of return of 20%, the net present value of Rp 14.47 billion, and the payback period of 4.41 year at the 10 year project cycle.  Sensitivity analysis includes variabel cost and projected revenue. Based on the entire project analysis, this industry is considered feasible to conduct.Keywords: temulawak, effervescent, analysis, feasibility
Determination of an Optimum Extraction Time and Its Production Cost of Powdered Extract of Guava (Psidii folium) Leaf Sukardi, Sukardi; Mulyarto, A. R.; Safera, W.
Jurnal Teknologi Pertanian Vol 8, No 2 (2007)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

A randomized block design experiment was performed to determine the optimum extraction time and its production cost for producing a extract powder of guava (Psidii folium) leaf. The extraction process was carried out for 5; 10; 15; 20; 25 and 30 minutes respectively. The extract was then dried and the parameters observed were the yield, the levels of tannin, moisture, pH and the production cost.    The results showed that the yield, the characteristics of the powdered extract, as well as the production cost, varied with the extraction time. Based on the regression technique, it was likely that  17.5 minutes was the optimum extraction time. The yield was 2.67 % at 4.42 % moisture and contained 0.3968 g per 5 g (7.936 %) tannin with the pH of 4.32. The production cost was IDR (Indonesian Dollar Rupiah) 875 per 5 g powdered extract.Key word : Extraction time, guava leaf, powdered extract
Co-Authors A. Suryani A.A. Ketut Agung Cahyawan W Ade Mirza Adhitama, Muhammad Hendri Ali, Muttaqin Kholis Ambiyar, Ambiyar Amiruddin Amiruddin Analde, Iddam Restu ANDIYONO, ANDIYONO Angky Wahyu Putranto Ani Suryani Arief Daryanto Arman Hakim Nasution Asep Taryana Asmar Yulastri Aunur Rofiq Mulyarto Azwar Inra Bambang Triyatmo Bella, Mira Budi Hermawan D. Mangunwidjaja, D. Dadang Mulyadi Saleh Dalimunte, Abdul Razak Darmawan, Harris Dede Suratman Dedy Irfan Delima Yanti Sari Dewi Sulistiyarini Dian Ambarwati Dipokusumo, Bambang Diyah Ayu Astuti E. F. Sri Maryani Eka Lestari Elfi Tasrif Endah Kusumaningsih Erliza Hambali Fahmi Rizal Fetrika Anggraini, Fetrika Hefri Hamid, Hefri Herdianingsih, Mentari Herlin, Niny Herry Purnomo Husni, Fadillah Irfan Ardiansyah Supatma Ismoyowati Isti Purwaningsih Jumadi Jumadi Junardi Junardi Kadirman, Kadirman Laksono Trisnantoro Lymbran Tina M. Hindun P. M. Hindun Patulungan M. Hindun Pulungan Made Sri Satyawati Marimin Marimin Maydiant, Endry Mayefis, Reska Mei Jumiati Mudinillah, Adam Muhamad Husni Idris, Muhamad Husni Muhammad Alkaff Muhammad Anwar Muhammad Arif Kamal Muhammad Romli dan Suprihatin Andes Ismayana Mujiono Mujiono Muslich Muslich, Muslich Mustafa, Edy Najamuddin Najamuddin, Najamuddin Nawawi Nawawi Nina Rizkiana Nizwardi Jalinus Nur Atifah Nur Hidayat Nurpendah, Ririn Paduloh Paduloh Paramitha, Vallencia Pertiwi, Jayanti Yudha Prasetya, Eka Rima Prawanti, Lia Titi Prawira, Endy Yudha Pribadi, Muh. Agung Puspaningarum, Firda Pramesti R Sugeng Singgih Santosa R. Dianasari R. Singgih Sugeng Santosa R. Sudradjat, R. Rahayu, Ismi Retno Astuti Ridwan, Ridwan Ristanto, Dian Ristanto Ruri Octarisa Sa’diyah, Halimatus Sahirman Sahirman Sakti, Rizki Hardian Sani, Hesty Kumala Sapta Raharja dan Maya Dwiyuni Saptariyanti A.K. Puteri Saputra, Muhammad Candra Sari, Elsi Puspita Sari, Wahyu Eka Sarwandi, Sarwandi Setiawan, I Gede Andri Setyo Hartanto, Setyo Sholeh, Kabib Sigit Mugiyono Soenarto Soenarto SP, Wayan Sulaksmana Sri Suhartini Suadi Suadi Suciati Sudarisman Sulik Sutiyani Susilaningsih, Sri Susinggih Wijana Suyatmin Suyatmin, Suyatmin Syamsul M. Tajuddin Bantacut Taufiq Hidayat Triwulandari S. Dewayana Tupti, Zulaspan Usman Effendi Usmeldi Usmeldi W. Safera Waridah Waridah, Waridah Wasi Hasta Anindita Waskito Waskito, Waskito Widha Sunarno Wignyanto Wignyanto Yakin, Addinul Yandra Arkeman Yanto, Subari Yeti Widyawati Yulita Yulita, Yulita Yusran, Sartiah