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All Journal JOURNAL AGRIBUSINESS Jurnal Media Infotama JIKI Jurnal Bioedukasi Pendidikan Biologi Jurnal Keteknikan Pertanian Tropis dan Biosistem Journal Of Syiah Kuala Dentistry Society Jurnal Fisika FLUX Parapemikir : Jurnal Ilmiah Farmasi Jurnal Penelitian Kelapa Sawit Scientific Journal of Reflection : Economic, Accounting, Management and Business International Journal of Supply Chain Management Andragogi: Jurnal Diklat Teknis Pendidikan dan Keagamaan Manutech : Jurnal Teknologi Manufaktur Jurnal Teknik Sipil Journal of Authentic Research on Mathematics Eduacation (JARME) Majalah Sainstekes ULIN: Jurnal Hutan Tropis JURNAL EKONOMI SYARIAH Jurnal Riset Teknologi Industri Buletin Palma Budapest International Research and Critics Institute-Journal (BIRCI-Journal): Humanities and Social Sciences CITRA JUSTICIA : Majalah Hukum dan Dinamika Kemasyarakatan Jurnal Ilmiah Al-Hadi International Journal of Digital Entrepreneurship and Business (IDEB) Inteleksia: Jurnal Pengembangan Ilmu Dakwah Jurnal Teknoif Teknik Informatika Institut Teknologi Padang JURNAL AGROINDUSTRI HALAL SI-MEN (AKUNTANSI & MANAJEMEN) STIES Prosiding Simposium Nasional Rekayasa Aplikasi Perancangan dan Industri Prosiding Seminar Nasional Teknik Sipil UMS Borobudur Informatics Review

Agus Susanto

Unknown Affiliation

Author-ID : 438732

Religion Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Dentistry Earth & Planetary Sciences Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Health Professions Industrial & Manufacturing Engineering Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Mathematics Mechanical Engineering Medicine & Pharmacology Nursing Physics Social Sciences Transportation Other

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Analisa Gaya Potong pada Proses Frais Komponen Kereta Api Menggunakan OCTAVE: Bagian 1 Up Milling Agus Susanto; Indarto Yuwono; Noorsakti Wahyudi; Ramadhana Eka Wicaknono
Manutech : Jurnal Teknologi Manufaktur Vol. 13 No. 02 (2021): Manutech: Jurnal Teknologi Manufaktur
Publisher : Politeknik Manufaktur Negeri Bangka Belitung

Milling is widely applied to process train components, especially for finishing wheel-set, boogie frames, and slotting shafts. The cutting forces of milling during operation is important to analyze because they affect on the final product. The analysis can be experimental data observation or simulation. This article presents simulation of cutting forces in up-milling with various input parameters using Octave open software. The simulation results showed that the exit angle (?e) was 80o and 60o for simulation 1 and simulation 2, respectively. The start angle (?s) was 0o for both simulation because it was up-milling process. Since the effective cutting angles were less than the interval angle of cutting edges (90o), only single cutting edge was involved in cutting. In addition, the cutting force was influenced by the cutting parameters, so that there were cutting force fluctuations during machining process. Differences in radial depth of cut, feed per tooth, and effective cutting angle affected in the differences of the cutting force quantity. In simulation 1, the resultant cutting force reached 400 N, while the cutting force Fx and Fy are 250 N and 325 N, respectively. In simulation 2, the resultant was 700 N, and 500 N and 420 N for Fx and Fy cutting forces, respectively. Spindle rotation speed did not affect on the quantity of cutting force but affects on the cutting time. In simulation 1 with a spindle speed of 7500 rpm, it took a cutting time of 0.008 seconds. While in simulation 2, the cutting time was slower, namely 0.012 seconds. This was because the spindle rotation speed reduced to 5000 rpm. The simulation also proved the characteristic frequency of milling process; tooth passing, and several harmonic frequencies.

PENGARUH WAKTU FERMENTASI TERHADAP KADAR PROTEIN DAN DAYA TERIMA TEMPE DARI BIJI KARET (Hevea brasiliensis) SEBAGAI SUMBER BELAJAR BIOLOGI SMA PADA MATERI BIOTEKNOLOGI PANGAN Febri Kusnanto; Agus Susanto; HRA Mulyani
Bioedukasi Jurnal Pendidikan Biologi Vol 4, No 1 (2013): Mei 2013
Publisher : UNIVERSITAS MUHAMMADIYAH METRO

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24127/bioedukasi.v4i1.213

The purposes of this study were 1) To determine the variation of which produces the best tempe manufacture of rubber seeds. 2) To determine the effect of fermentation on protein content in soybean seeds produced rubber. 3) To determine the effect of fermentation on the quality of flavor, color, odor, and texture of tempeh rubber seeds produced by organoleptic tests. 4) To determine the effect of fermentation on the application of research and the protein content of soybean seeds receive the rubber as the source of the material studied biology at the Food Biotechnology. Data results showed that the fermentation of soybean protein affect the levels of rubber seed (Hevea brasiliensis) is seen with Fhit (5.5147)> Ftab 5% (4.07) and test results of the Real Honest Differences (BNJ) to the protein content of soybean seeds rubber (Hevea brasiliensis) show that the treatment time of 36 h fermentation significantly different from treatment of 60 hours and 72 hours. The treatment time of 36 hours of fermentation produces the highest protein levels by an average of 8.5939%. Kata kunci: Waktu fermentasi, kadar protein tempe, daya terima.

Pelaksanaan Isbat Nikah Di Wilayah Kota Tanjungbalai (Studi Di Pengadilan Agama Kota Tanjungbalai) Agus Susanto; Irda Pratiwi
Citra Justicia : Majalah Hukum dan Dinamika Masyarakat Vol 22, No 2 (2021): Agustus 2021
Publisher : Universitas Asahan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36294/cj.v22i2.2233

ABSTRAK Legalisasi perkawinan via penetapan hakim suatu pengadilan agama merupakan itsbat nikah. Itsbat nikah dilaksanakan pada berjenis-jenis alasan dan motif misalnya dikarenakan pernikahan yang dilaksanakan sebelumnya dilaksanakan secaran hukum Islam sahaja dan belum dicatat pada Kantor Urusan Agama (KUA) yang lazim disebut dengan nikah di bawah tangan atau nikah siri. Pemandangan perkawinan nikah siri terdapat banyak sekali ditemui pada berbagai wilayah di Indonesia khususnya di daerah Kota Tanjungbalai. Kata kunci: Pelaksanaan, Isbat, Nikah, Kota, Tanjungbalai. ABSTRACT The legalization of marriage through the ruling of a religious court judge is the basis of marriage. Marriage rituals are carried out for various reasons and motives, for example because the previous marriage was carried out under Islamic law only and has not been recorded at the Office of Religious Affairs (KUA) which is commonly referred to as an underhand marriage or unregistered marriage. There are many views of unmarried marriages found in various regions in Indonesia, especially in the Tanjungbalai City area.

POLA KOMUNIKASI KELUARGA DALAM PERSPEKTIF ISLAM Agus Susanto
Jurnal Ilmiah Al-Hadi Vol 5 No 1 (2019): JURNAL Ilmiah AL-HADI
Publisher : Fakultas Agama Islam dan Humaniora, Universitas Pembangunan Panca Budi Medan

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In the changing atmosphere of society today, families with Islamic cultural backgrounds often clash with the new values brought about by the new social system. The problem in educating teenagers is inevitable. In this case the need for certain knowledge in building effective family communication patterns so as to be able to deliver teenagers who have good emotional development. In this case parents are confronted between cultural values that are still maintained with new cultural values. His opinion quoted Friendly which explained that family communication is the readiness to speak openly to every thing in the family both pleasant andunpleasant, and also ready to solve problems in the family with conversations that are lived with patience and honesty and openness. From this, it can be understood that family communication can be established to provide something that can be given to every other family member, so that with this communication problems that occur between family members can be discussed by taking the best solution.

Penatalaksanaan Perawatan Hiperpigmentasi Pada Gingiva Dengan Metode Scrapping Menggunakan Pisau Bedah: Studi Kasus Nita Nurniza; Ina Hendiani; Yanti Rusyanti; Agus Susanto
Majalah Sainstekes Vol 5, No 2 (2018): Desember 2018
Publisher : Lembaga Penelitian Universitas YARSI

Hyperpigmentation is a disorder of the gingiva caused by various factors including heredity, disease, drugs, smoking habits. This can occur because of the accumulation of melanin pigment in the basal gingival layer resulting in a brownish or blackish color on the surface of the gingiva which when viewed aesthetically is not good because it is not like the normal gingival color of coral pink. Objective: to get the gingival color back to normal, namely coral pink. Management in cases of pigmentation using the surgical method by scrapping using a scalpel No.15. In this study there were 3 cases, namely, case 1, a 20-year-old female patient had genetic or genetic hyperpigmentation. Case 2, a 27-year-old male patient had genetic or genetic hyperpigmentation. Case 3, a 24-year-old female patient had gingival pigmentation due to smoking habits. The results of surgical management in all three cases, namely the gingival depigmentation method by scrapping gave a good esetetic result, but for gingival hyperpigmentation in cases 1 and 2 it could recur later.

Kelayakan Usaha Serta Karakteristik Kimia dan Mikrobiologi Mangut Lele Kaleng Ervika Rahayu Novita Herawati; Agus Susanto; Asep Nurhikmat; Muhammad Kurniadi
Jurnal Riset Teknologi Industri Vol.14 No.2 Desember 2020
Publisher : Balai Riset dan Standardisasi Industri Samarinda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26578/jrti.v14i2.5896

Sebagian besar makanan tradisional di Indonesia memiliki masa simpan rendah, salah satunya mangut lele. Ikan lele yang dimasak dalam bumbu mangut ini merupakan makanan khas daerah Jawa yang banyak disukai masyarakat. Salah satu teknologi yang dapat dilakukan untuk meningkatkan masa simpan adalah dengan pengemasan menggunakan kemasan kaleng. Tahapan proses pengalengan meliputi preparasi bahan, pembuatan sayur mangut lele, pengisian dalam kaleng, penghampaan udara (80o C, 10 menit), penutupan kaleng, sterilisasi (121o C, 20 menit), pendinginan, dan karantina 14 hari. Analisa teknoekonomi telah dilakukan terhadap pengalengan mangut lele dengan kapasitas produksi sebesar 1000 kaleng/hari. Nilai Return of Investment (ROI) cukup tinggi, sehingga usaha produksi pengalengan mangut lele ini sangat potensial untuk dikembangkan.Proses pengalengan telah dilakukan terhadap produk mangut lele dengan nilai Fo/kecukupan panas sebesar 10,48 menit. Karakteristik kimia mangut lele kaleng meliputi kadar air 75,71%; kadar abu 2,30%; lemak 6,24%; protein 12,30%; dan karbohidrat 3,45%. Mangut lele kaleng mengandung 119 kalori per 100 gram produk. Pengujian mikrobiologi menunjukkan produk negatif dari kandungan salmonella, staphylococcus aureus, dan clostridium. Pengujian cemaran logam telah dilakukan dan hasilnya masih dibatas aman yaitu timbal (Pb) <0,0007 mg/kg; tembaga (Cu) 0,0718 mg/kg; seng (Zn) 0,0022 mg/kg; timah (Sn) <0,8 mg/kg; mercuri (Hg) <0,0003 mg/kg; arsen (As) 0,029 mg/kg.

Rancang Bangun Mesin Ultrafiltrasi Berbasis Membran Selulosa Asetat Serta Penerapannya dalam Proses Filtrasi Sari Buah Belimbing di UKM Mulyasari Malang Adi Mas Sulthon; Agus Susanto; Yusron Sugiarto; Wahyunanto Agung Nugroho; Bambang Susilo
Jurnal Keteknikan Pertanian Tropis dan Biosistem Vol 3, No 2 (2015)
Publisher : Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (393.532 KB)

Ultrafiltrasi merupakan salah satu teknologi penjernihan yang dapat diterapkan untuk mengatasi rendahnya kualitas produk sari belimbing UKM Mulyasari. Tujuan dari penelitian ini ialah: 1) untuk menghasilkan rancangan mesin ultrafiltrasi yang praktis dan ekonomis; 2) untuk mengetahui performansi mesin ultrafiltrasi; 3) untuk mengetahui kesetimbangan massa proses ultrafiltrasi; serta 4) untuk mengetahui pengaruh penggunaan mesin ultrafiltrasi terhadap kualitas produk, tingkat produksi, serta efektifitas dan efisiensi kerja. Uji performansi dilakukan menggunakan 4 perlakuan tekanan kerja, yaitu 0,5; 1,0; 1,5; dan 2 bar. Variabel tetap yang digunakan berupa volume sari buah masing-masing 15 L dan waktu filtrasi 5 menit. MORFIN (Modified Ultrafiltration Machine) merupakan mesin ultrafiltrasi yang dibuat praktis setinggi 100 cm dengan biaya operasional Rp18.000,00/bulan. Hasil pengujian menunjukkan laju filtrasi terbesar terjadi pada tekanan 2 bar, yakni 111,6 L/jam. Di samping itu, rasio massa permeate-retentate mengalami peningkatan seiring dengan peningkatan tekanan kerja. Rasio massa permeate-retentate terbesar terjadi pada tekanan 2 bar yakni 8,089:5,44 (kg), atau dengan persentase 60,6:39,34 (%). Di lain hal, hasil pengujian menunjukkan permeate memiliki kualitas yang lebih baik. Ini berdampak pada peningkatan umur simpan produk dari 10 hari menjadi 60 hari. Pengaplikasian mesin ultrafiltrasi di UKM Mulyasari mampu meningkatkan kapasitas produksi hingga 4 kali lipat. Selain itu, kualitas produk serta efektifitas dan efisiensi kerja juga mengalami peningkatan. Kata kunci: penjernihan, performansi, permeate, praktis, retentate

POLICY STRATEGY TO MANAGE SUSTAINABILITY OF SITU (SMALL LAKE) KEDAUNG IN PAMULANG DISTRICT, SOUTH TANGERANG, BANTEN-INDONESIA Agus Susanto
AGRIBUSINESS JOURNAL Vol 12, No 2 (2018): AGRIBUSINESS JOURNAL
Publisher : Departement of Agribusiness Faculty of Science and Technology

South Tangerang City Government set it Situ (small lake) Kedaung as one of the conservation program, because of 9 there were 4 of which have been lost or switching functions, and 3 endangered missing, one of them is Situ Kedaung. For it is necessary to study the level of sustainable conservation to utilization Situ Kedaung. This study aims to analyze the index and status sustainability of 5 (five) dimensions of sustainability, using the data step Multi-Dimensional Scaling (MDS), and the results are expressed in the form of index and status of sustainability. To determine the attributes that are sensitive and affect the index and status sustainability and influence of Laverage and Montecarlo analysis. As for the scenarios increase the sustainability of the future status is a prospective analysis. The analysis showed that the ecological dimensions of sustainability are at less status (37.32), the economic dimension is the less sustainable status (26.05), the social dimension is the less sustainable status (40.28), the dimensions of the technology is fair sustainable status (57.20), and institutional dimensions are less sustainable (26.91). The results of the analysis of all the dimensions of sustainability for situ Kedaung is included in the category or status less sustainable with index value of 36.65. Of the 37 attributes that were analyzed, there were 14 attributes that need to be addressed as it is sensitive affect. Based on a prospective analysis, there are 5 critical attributes that must be managed in order to maintain sustainability. These five attributes include: water pollution, eco-tourism, conservation, community income, and local regulatory agencies, hereinafter referred to as key attributes. To improve the status of sustainability in the future (over the medium and long term), there are three scenarios : (1) Conservative-Pessimistic (survive the conditions that exist while holding make shift repairs), (2) moderate- Optimistic (make improvements but not optimal) and (3) Progressive- Optimistic (make comprehensive and integrated improvements).

Pengaruh Gaya Kepemimpinan Transformasional terhadap Perawat dalam melakukan Terapi Mindfullness Ardinata .; Agus Susanto
Jurnal Ilmu Keperawatan Indonesia (JIKI) Vol 12 No 1 (2019): Jurnal Ilmu Keperawatan Vol 12 No 1 April 2019
Publisher : Universitas Sahid Surakarta

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Background : Leadership is the process of influencing others to collaborate productively and in conditions that are pleasant and focused on humans. Factors of the success of an organization lie in the leadership style used in the organization. Purpose: The purpose of this study was to examine the impact of the leadership style of nurse managers in Saudi and nurse satisfaction and their intention to continue working. Method : This systematic review is obtained through a comprehensive search method for all Comprehensive literature searches. The literature material on this systematic review was carried out in the period of time between 2005 and 2017. Results and Discussion: leadership is very influential on service quality, environment and workload, transformational leadership is able to make the quality of health services increase as the work environment improves and the workload decreases because subordinates feel it is an important part of their work. Conclusion: transformational leadership has a positive effect to reduce the workload of nurses in hospitals.

Proses Termal dan Penggunaan Umur Simpan Nasi Goreng dalam Kemasan Retort Pouch Muhamad Kurniadi; Anissa Kusumaningrum; Asep Nurhikmat; Agus Susanto
Jurnal Riset Teknologi Industri Vol.13. No.1 JUNI 2019
Publisher : Balai Riset dan Standardisasi Industri Samarinda

Research about thermal process of fried rice in retort pouch packaging and its shelf life prediction were conducted. The aim of this study were thermal process optimization and predicted shelf life of fried rice in retort pouch packaging. Thermal process was done in temperature of 110 °C and 121°C during 15 minutesand 20 minutes using parameters i.e. lethality value (Fo) and Total Plate count (TPC). Shelf life prediction used Accelerated Shelf-life Test (ASLT) model Arrhenius through decresed of rancidity approach. The samples were storaged in various temperature 27, 35 dan 55 °C and analyzed once a week for 35 days. The results showed that the best of thermal process in 121°C for 20 minutes. The Result of TPC value was 0,4 x 103cfu/ml and lethality value 11.88 minutes. Shelf life prediction of fried rice in retort pouch packaging was 8.25 months. ABSTRAK Penelitian mengenai proses termal dan pendugaan umur simpan nasi goreng dalam kemasan retort pouch telah dilakukan. Tujuan penelitian yaitu melakukan optimasi sterilisasi dan pendugaan umur simpan nasi goreng dalam retort pouch. Optimasi sterilisasi dilakukan pada suhu 110 °C dan 121°C dengan waktu 15 menit dan 20 menit, menggunakan parameter uji Angka Kecukupan Panas (Fo) dan uji Angka Lempeng Total (ALT). Pendugaan umur simpan menggunakan teknik Accelerated Shelf-life Test (ASLT) model Arrhenius melalui pendekatan penurunan mutu angka ketengikan thiobarbituric acid (TBA). Penyimpanan sampel pada variasi suhu 27, 35 dan 55°C, diuji setiap 7 hari selama 35 hari.Hasil penelitian menunjukkan bahwa proses sterilisasi retort pouch yang terbaik yaitu pada suhu 121°C selama 20 menit. Hasil ALT yaitu 0,4 x 103 cfu/ml dan Angka Kecukupan Panas Fo 11,88 menit. Perkiraan umur simpan nasi goreng dalam retort pouch adalah 8,25 bulan.Kata kunci: Nasi goreng, umur simpan, retort pouch, model Arrhenius, Fo, TBA

Co-Authors Abba Suganda Girsang, Abba Suganda Adi Mas Sulthon Aditia Ginantaka Agus Eko Prasetyo Anissa Kusumaningrum Anto Budi Listawan Anto Budi Listyawan Ardinata . Asep Nurhikmat Bagas Andrean BAMBANG SUSILO Bi Asngali Decky Mandala Putra Delfitriani, Delfitriani Dhimas Adha Aji Putra Eka Yudhiman Ervika Rahayu Novita Herawati Febri Kusnanto Felisha Febriane BALAFIF Hari Priwiratama Haryono Hermanto Hermanto HRA Mulyani I Dewa Bagus Gde Khrisna Jayanta Nugraha Ina Hendiani Indah Suasani Wahyuni Indarto Yuwono Ira Komara, Ira Irda Pratiwi Isfenti Sadalia Izzati Chatyarianti CHANAL Kanjalia Rusli Khatijah Omar Komang Sika Lieza Corsita Mangasi Sinurat Michael Martin Muhamad Kurniadi Muhammad Arsyad Muhammad Kurniadi Muhammad Mahameru Nanang Supena Nita Nurniza Noorsakti Wahyudi Nur Ilham, Rico Nur Rahmi MS Purwono Hendradi Qunik Wiqoyah R Renaningsih Rahmat Kurniawan Ramadhana Eka Wicaknono Renta Uli Nababan Ridha Febriani Ridho Muarief Rifka Fauzia Bilqis S Sugiyatno Said Kelana Asnawi Saiful Akbar Saka Marga Redi Sekar SAFITRI Setiya Nugroho Sinta Verawati Dewi Surna Lastri Toibah Umi Kalsum Wahyunanto Agung Nugroho Wiharti Oktaria Purba Yanti Rusyanti Yusron Sugiarto

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