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All Journal JURNAL ILMU PERTANIAN Jurnal SOLMA JASc (Journal of Agribusiness Sciences) Agrintech: Jurnal Teknologi Pangan dan Hasil Pertanian Hasil Pengabdian Kepada Masyarakat Jurnal Sains dan Teknologi: Jurnal Keilmuan dan Aplikasi Teknologi Industri Jurnal Teknologi Pertanian Ihsan: Jurnal Pengabdian Masyarakat INVENTORY : Industrial Vocational E-Journal On Agroindustry REACTOR : Journal of Research On Chemistry And Engineering Andalasian International Journal of Agricultural and Natural Sciences SAINTI: Majalah Ilmiah Teknologi Industri

Rizki Fadhillah Lubis

Politeknik ATI Padang

Author-ID : 806648

Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Control & Systems Engineering Economics, Econometrics & Finance Education Energy Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Law, Crime, Criminology & Criminal Justice Social Sciences Other

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Analysis of Crude Palm Oil Quality Using Statistical Quality Control in the Palm Oil Industry Suci Oktri Viarani M; Rizki Fadhillah Lubis; Ses Jumita; Rahmad Syukur Siregar
JASc (Journal of Agribusiness Sciences) Vol 5, No 2 (2022): "JASc" JOURNAL OF AGRIBUSINESS SCIENCES
Publisher : JASc (Journal of Agribusiness Sciences)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30596/jasc.v5i2.10116

This study aims to study the Quality Control Analysis of Crude Palm Oil Quality in the Palm Oil Processing Industry in Kampar Regency, Riau Province. Looking for factors causing quality deviations of Crude Palm Oil and finding solutions to problems causing these quality deviations. The test results using the tools on Statistical Quality Control show that the Free Fatty Acids experience quality deviations. The factors that cause it are humans, methods, machines and raw materials. In addition to the causes of the problem, this study also tries to provide solutions to problems that arise.

FACTORS AFFECTING DEMAND REQUESTS OF BEEF CUTS IN THE MARKET SIBUHUAN Rahmad Syukur Siregar; Aflahun Fadhly Siregar; Juita Rahmadani Manik; Rizki Fadhillah Lubis
AGRIUM: Jurnal Ilmu Pertanian Vol 20, No 3 (2017)
Publisher : UNIVERSITAS MUHAMMADIYAH SUMATERA UTARA

Sapi potong merupakan salah satu ternak penghasil daging di Indonesia. Namun, produksi daging sapi dalam negeri belum mampu memenuhi kebutuhan karena populasi dan tingkat produktivitas ternak rendah Sibuhan merupakan salah satu konsumsi daerah yang tinggi akan mengkonsumsi daging sapi potong, hal ini diketahui dari informasi yan diperoleh dari konsumen, penjual daging sapi potong serta stake holder terkait. Metode pengambilan sampel dilakukan dengan teknik pengambilan sampel aksidental (accidental sampling) yaitu menentukan sampel berdasarkan orang yang ditemui secara kebetulan atau siapa saja yang dijumpai di daerah penelitian yang memenuhi kriteria. Sampel diteliti sebanyak 35 sampel konsumen pembeli daging sapi potong. Metode analisis adalah regresi linier berganda yang ditransformasikan kedalam persamaan logaritma natural berganda. Hasil penelitian dapat disimpulkan bahwa (1) Secara simultan (serempak) harga daging sapi potong, pendapatan, jumlah tanggungan keluarga, harga barang subsitusi, dan usia berpengaruh terhadap permintaan daging sapi potong pada tingkat kepercayaan 95%, (2) Pendapatan dan jumlah tanggungan keluarga berpengaruh nyata terhadap permintaan daging sapi potong pada tingkat kepercayaan 95%. Harga daging sapi potong, harga barang subsitusi, dan usia tidak berpengaruh nyata terhadap permintaan daging sapi potong pada tingkat kepercayaan 95%, dan (3) Perilaku konsumen dapat dilihat pada perameter kondisi daging sapi potong mempunyai nilai rataan 4, warna daging sapi potong dengan nilai rataan 4, manfaat tersendiri dengan rataan 3, kualitas daging sapi potong dengan rataan 4, dan pola hidup sehat dengan nilai rataan 4. Skor perilaku 100% responden (35 sampel) mempunyai skor tinggi (18-25).Kata Kunci : Daging Sapi Potong, Sibuhuan, Acidental Sampling, Regresi Berganda dan Perilaku Konsumen

Pelatihan Pengawetan Ikan dengan Menggunakan Asap Cair di Kecamatan Koto XI Tarusan Kabupaten Pesisir Selatan Rizki Fadhillah Lubis; Maryam Maryam; Rudianto Rudianto; Armen Armen; Desniorita Desniorita
Jurnal SOLMA Vol. 9 No. 1 (2020)
Publisher : Universitas Muhammadiyah Prof. DR. Hamka (UHAMKA Press)

Potensi ikan yang ada di Kecamatan Koto XI Tarusan Kabupaten Pesisir selatan terbilang cukup besar yaitu sebesar 140 ribu ton pertahun. Teknik pengawetan ikan diperlukan untuk memperpanjang masa simpan dan mempertahankan mutu kesegaran ikan. Penggunaan asap cair untuk mengawetkan ikan diharapkan menjadi solusi penggunaan pengawet yang berbahaya selain itu kelebihan penggunaan asap cair mudah, aman dikonsumsi dan efektif jika digunakan sesuai kadar yang telah ditentukan. Nelayan di daerah ini masih kurang memahami tentang teknis pengawetan ikan dengan menggunakan asap cair. Asap cair dapat dimanfaatkan dalam berbagai bidang industri seperti industri pangan sebagai pengawet dan flavour, dalam industri perkebunan maupun industri perkayuan. Program pelatihan ini diharapkan dapat memberikan pemahaman kepada masyarakat khusunya nelayan tentang teknis pengawetan ikan dengan menggunakan asap cair sehingga dapat menjaga kesegaran ikan lebih lama dan meningkatkan perekonomian. Metode pelaksanaan kegiatan ini dilakukan dengan cara demontrasi atau peragaan teknis penggunaan asap cair sebagai pengawet ikan yang dilakukan oleh instruktur (dosen) yang diikuti praktek dari peserta. Target dan luaran yang ingin dicapai adalah nelayan mampu mengaplikasikan pengawetan ikan dengan menggunakan asap cair. Masyarakat dapat menghasilkan ikan (produk olahan ikan) menggunakan pengawet asap cair. Hasil dari kegiatan ini adalah menigkatnya pemahaman nelayan sebesar 85% tentang pengetahuan asap cair dan seluruh nelayan (100%) mempu mempraktikkan dan mengaplikasikan asap cair dalam upaya mengawetkan ikan.

Analisis Pengendalian Mutu Kadar Air Teh Hitam pada Industri Pengolahan Teh Gustiarini Rika Putri; Rizki Fadhillah Lubis; Asri Yenita
INVENTORY: Industrial Vocational E-Journal On Agroindustry Vol 2, No 2 (2021): Published in December 2021
Publisher : Politeknik ATI Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52759/inventory.v2i2.60

Quality control is intended to maintain and improve quality and maintain the safety of the products produced. This study uses Statistical Process Control by using several tools such as check sheets, control charts and fishbone diagrams to determine the cause of the decline in quality in tea with the aim that the next process can minimize the level of product quality decline. This study aims to determine the dominant cause of the decline in tea quality when viewed from the water content in tea. Based on the results of the study, it can be seen that the dominant cause of the decline in tea quality is the highwater content of dry tea. This type of deterioration can be caused by human error and other factors such as machine condition, raw materials and process monitoring.

Pengaruh Tingkat Penambahan Daun Pepaya (Carica papaya L) Terhadap Karakteristik Nugget Ikan Lele Rizki Fadhillah Lubis; Rahmad Syukur Siregar
Agrintech: Jurnal Teknologi Pangan dan Hasil Pertanian Vol 1, No 1 (2017)
Publisher : UNIVERSITAS MUHAMMADIYAH SUMATERA UTARA

The purpose of this study was to determine the rate of addition of papaya right to characteristic of catfish nuggets. The design used was completely randomized design (CRD) with 4 treatments and 3 replications. Then do the analysis of variance, followed by Duncan's test New Multiple Range Test (DNMRT) on the real level of 5%. The treatment used is the addition of papaya leaves ranging from 0 g (A), 5 g (B), 10 g (C) and 15 g (D) into 100 grams of material. Data were collected for catfish nugget products include: moisture content, ash content, protein content, crude fiber content, fat content, oil absorption power, identification of alkaloids, β-carotene content, physical analysis, total plate test and organoleptic (color, aroma , taste and texture).The results showed that the addition of 10 grams of papaya leaves are still acceptable to the percentage of panelists who expressed love to really like the color as much as 95%, 85% aroma, flavor and texture of 65% to 80%. Chemical analysis of water content obtained 53.37%, ash content 1.41%, 12.22% protein content; levels of fat before frying 1.88%; levels of fat after frying 9.01%, 2.15% crude fiber; power oil absorption 7.13%; identification alkaloid (+ +); β-carotene content before frying 1993.2201 microg; once fried 1089.0280 microg; violence before frying 3.99 N / cm ², and after frying 2.71 N / cm ² and the plates a total of 1.1 x 104 CFU / g. Keywords: papaya leaves, nugget, catfish, β-carotene and alkaloids

Karakteristik dan Aktivitas Antioksidan Pedada Beserta Turunannya Rizki Fadhillah Lubis; Gustiarini Rika Putri; Rahmad Syukur Siregar
REACTOR: Journal of Research on Chemistry and Engineering Vol 1, No 2 (2020): Published in December 2020
Publisher : Politeknik ATI Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52759/reactor.v1i2.35

Indonesia is a country with the largest mangrove forests in the world. Indonesia also has various types of mangrove plants, one of which is pedada fruit (Sonneratia caseolaris). Pedada fruit is one type of mangrove whose fruit can be eaten. This fruit has good nutritional content and a source of vitamins A, B and C that are needed by the body. In addition, pedada fruit also contains phytochemical compounds that are closely related to antioxidant activity. With natural resources and abundant availability and nutrient content, pedada fruit is recommended to be used as processed food in order to increase food diversification. Pedada fruit has been processed into food processed products such as dodol, syrup, flour, ice cream, hard candy flavor, and jam. This study aims to study the characteristics of pedada fruit and its processed products into jam. Pedada fruit and jam have weak antioxidant activity values where the antioxidant activity is 549.91 ppm and 646.25 ppm, respectively.

ANALISIS TEMPERATUR DAN TONASE DALAM PENENTUAN OIL LOSSES CPKO PADA INDUSTRI PENGOLAHAN MINYAK: Analysis of Temperature and Tonnage in Determining CPKO Oil Losses in the Oil Processing Industry Rizki Fadhillah Lubis; Ari Pranata Primisa Purba; Silvi Armaini
JURNAL TEKNOLOGI PERTANIAN Vol. 11 No. 1 (2022)
Publisher : Prodi Teknologi Pangan Fakultas Pertanian Universitas Islam Indragiri

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32520/jtp.v11i1.1907

Oil losses in the oil processing industry is still of particular concern. The purpose of this study is to find out how the relationship and influence between CPKO oil tonnage and temperature in each tank, analyze oil losses and causal factors using Correlation and Linear Regression. Based on the results of research it can be known that there is a suspected relationship between temperature and oil tonnage. There are several factors that cause oil losses including human error and other factors such as the condition of the tank, raw materials and the monitoring process. Recommended improvement proposals for the company are to improve the method of sounding, equip the tank with temperature monitoring, refine sounding equipment, supervise operators in the work area and conduct supervision for each receipt of raw materials.

Pemanfaatan Bokashi Jerami Padi Sebagai Sumber Hara Organik Wan Arfiani Barus; Rizki Fadhillah Lubis
JURNAL PRODIKMAS Hasil Pengabdian Kepada Masyarakat Vol 2, No 2 (2018)
Publisher : Universitas Muhammadiyah Sumatera Utara

Utilization of agricultural waste as a source of nutrients, is one of the important things in the organic farming system. The organic farming system is a mainstay in realizing a sustainable agricultural system. One of the agricultural wastes that can be utilized is rice straw. This community service activity was held in Paluh Merbau Hamlet, Percut Sei Tuan, Deli Serdang, North Sumatra. The purpose of this community service is to provide direction and examples to farmers about the use of rice straw to be used as bokashi. Rice straw is one source of organic nutrients. Rice straw can be used in the form of compost and bokashi. Rice straw has very good nutrients to be used as organic fertilizer. The end result of this community service is farmers who are proficient in making bokashi rice straw.

Analisis Penyebab Kegagalan Mesin Wrapping Menggunakan Failure Mode And Effect Analysis di PT. X Candrianto Candrianto; Rizaldi Sardani; Rizki Fadhillah Lubis; M. Zakaria
INVENTORY: Industrial Vocational E-Journal On Agroindustry Vol 2, No 1 (2021): Published in June 2021
Publisher : Politeknik ATI Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52759/inventory.v2i1.58

PT. X is an industry that produces green tea and black tea. In this study, there are often problems with the wrapping machine due to the age of use and the tight schedule of usage in the wrapping machine. If the machine operates in an unstable condition, it will greatly affect the results of the production. Damaged components such as cutting blades, heating heaters, thermo control and bearings. By using the Failure Mode and Effect Analysis (FMEA) method and also calculating the Risk Priority Number (RPN) value, the highest RPN value to the lowest is obtained, namely Cutting Knife (RPN = 100), Heater (RPN = 90), Thermo Control (RPN = 72) and Bearings (RPN = 36). It can be seen that the cause of damage to the wrapping machine and also the highest RPN calculation is found in the damage to the cutting knife whose RPN value is 100. From the analysis of the damage to the cutting knife, the author provides a suggested repair plan for the company so that it can be implemented in the company which can later improve the quality of the machine to be operated. for the future which cannot be separated from the supervisory role of the operators in charge of their cooperation to improve quality and the quality control team that always monitors quality.

Analisis Beban Kerja Dan Jumlah Tenaga Kerja Pada Bagian Bahan Baku Menggunakan Metode Workload Analysis Candrianto Candrianto; Radna Ningsih; Alpon Satrianto; Rizki Fadhillah Lubis
INVENTORY: Industrial Vocational E-Journal On Agroindustry Vol 1, No 1 (2020): Published in June 2020
Publisher : Politeknik ATI Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52759/inventory.v1i1.21

This research was conducted at PT. XYZ in the garden section, a company engaged in the forestry sector of industrial plants and products that produce HVS paper (such as paper one, otc), paperboard, kiky books, tissue (teas). PT.XYZ manages raw materials that are not in accordance with the target, the purpose of this study is to determine the amount of workload and the number of workers in the garden section at PT. XYZ. To collect the data needed in this study, data collection techniques were used through direct observation of the object under study, interviews and various other reference sources. Data analysis using the Workload Analysis method. From the results of calculations using the method, workload is one aspect that must be considered by every company, and workload must be considered for a worker to get harmony and high work productivity. By using the Workload Analysis method and to find out how much the optimal number of workers is in the raw material section. After analyzing the data using this analysis, it can be obtained that the average workload on the raw material section is 184.39%, which means that the workload is excessive. In order for the workload of each workforce in the garden to be optimal, it is advisable to increase the workload with an average workload of 92.19% so that effectiveness can be achieved.

Co-Authors Addin Akbar Aflahun Fadhly Siregar Alpon Satrianto Ari Pranata Primisa Purba Armen Armen Asri Yenita Candrianto Demi Ramadian Desniorita Desniorita Ekasari, Kartika Eko Supriadi Elsa Monika Elvy Sahnur Nasution Gustiarini Rika Putri Hartami Dewi Juita Rahmadani Manik M. Zakaria Maryam, Maryam Miftahurrahmah Miftahurrahmah Mufidah Muis Nurhayati Nurhayati Radna Ningsih Rizaldi Sardani Rohana Ismail Rudianto Rudianto Ses Jumita Silvi Armaini Siregar, Rahmad Syukur Suci Oktri Viarani M Syaifuddin Syaifuddin Tosty Maylangi Sitorus Wan Arfiani Barus

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