FAHMIL IKHSAN HIDAYAT

Universitas Sumatera Utara, Agriculture Engineering, Graduate Student

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I am a professional operator with over 1 year of experience in operating an 8-bar air compressor and dryer using Ingersoll Rand Technology, as well as more than 2 years of experience in operating a 25-bar fire tube boiler with an EBICO Burner. However, my current role has been modified to support supply chain operations, focusing on organizing and coordinating the inflow and outflow of products during the weighing process. These products are packaged in tank trucks, containers, or isotanks. The monitored products include Crude Palm Oil (CPO), stearin, olein, and Palm Fatty Acid Distillate (PFAD), with collaboration from Indonesian Customs in overseeing this process.

Over the course of my career, I have a track record of experience as Corporate Social Responsibility (CSR) program at Industri Nabati Lestari, PT., Indonesia, North Sumatera, experience as Corporate Secretary at Industri Nabati Lestari, PT., and little experience as IT Helper.

Above all my experiences, I am open to learning new things and can adapt to new teams and environments to support the company’s goals. This applies not only to my background as an agricultural engineering graduate from Universitas Sumatera Utara but also to various other aspects that can contribute to my growth, aligning with the company’s objectives.
Address: North Sumatera, Indonesia

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Pengaruh Konsentrasi Susu Skim dan Madu terhadap Kualitas Hasil Yogurt Kedelai (Glycine max (L.) Merr.) dengan Inokulum Lactobacillus casei

Jurusan Biologi FMIPA, Universitas Sebelas MAret Surakarta, 2003

Soymilk potentially as skim milk successor to processing of yogurt Addition of skim milk and hone... more Soymilk potentially as skim milk successor to processing of yogurt Addition of skim milk and honey were purposed to increase carbohydrate source. The objective of this research was to study the effect of skim milk and honey concentration to the quality of soybean yogurt’s. Soymilk with variation of skim milk and honey concentration were fermented by Lactobacillus casei at 37o C for 96 hours. Parameters were measured to the yogurt were lactic acid, reduction sugar contains, pH, total of L. casei per ml, protein and lipid contains, viscosity, and organoleptic test. Data was analyzed by Analysis of variance and continued with DMRT in 5% significations. The results showed that the increase of skim milk concentration (0%, 10%, 15%, and 20%) raised the lactic acid, reduction sugar contains, total of L. casei per ml, protein contains, viscosity, but decreased pH and lipid contains. Increase of honey concentration (0%,
2,5%, and 5%) raised reduction sugar contains, viscosity, and preferable by panelist. Honey with 2,5% concentration more optimum than 0% and 5% concentration to increase lactic acid contains, total of L. casei per ml, protein contains, and to decrease pH and lipid contains.

FAHMIL IKHSAN HIDAYAT

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