Heuristic

REDAKSI DAN DAFTAR ISI

2024-07-03T10:19:52+00:00

EVALUASI AKTIVITAS NON VALUE ADDED DENGAN MENGGUNAKAN METODE VALUE STREAM MAPPING DAN PROCESS ACTIVITY MAPPING

2024-07-03T10:58:32+00:00

Samsul Blacksmith is a blacksmith who produces palm harvesting tools (dodos), in the production process there is still waste which causes the daily production target not to be achieved, this study aims to determine the root causes of waste and provide alternative improvements. This research was conducted with 4 stages, first mapping all production activities using value stream mapping (VSM), the second stage identifying waste using the Process activity mapping (PAM) method, the third stage identifying the root causes of waste using the 5 whys method, the last stage providing alternative improvements to reduce or eliminate waste. The results showed that waste occurred due to the absence of workpiece transfer tools and long transfer distances, simple furnaces without the use of heat shields, and inefficient workbenches, the proposed alternative re-layout of the production floor, designing furnaces, and designing work areas, was able to reduce the lead time of the production process from 6.260 seconds to 4.907,8 seconds (improvement with MOST and MTM), and increased the PCE value from 51.6% to 65.8%.

PENILAIAN RISIKO DAN STRATEGI MITIGASI PADA RANTAI PASOK INDUSTRI BATIK TULIS ORGANIK : Studi Kasus

2024-07-03T10:59:55+00:00

The organic batik tulis (hand-written batik) product is a new challenge in the batik industry since it uses natural dyes, which aligns with their mission not to damage the environment. It is vital to assess risks and mitigation strategies in the supply chain so that companies are aware and can anticipate the impact of these risks. This research aimed to identify and evaluate activities that could cause risks along the supply chain route of the organic batik tulis industry, determine risk priorities, and formulate mitigation strategies using the Failure Mode Effect Analysis (FMEA). The research results would show risky supply chain activities involving the government, suppliers, companies, and distributors. Furthermore, activities with the highest risk would be determined, as well as developing a mitigation strategy prioritizing raw materials, technological modifications, resources, and infrastructure. The research results show 20 risk activities in the organic batik tulis supply chain, comprising six risks from suppliers, seven from processes, and seven from distributors. The highest risk was in the (1) process, which was the risk of the impact of natural dye waste on the water environment, and in the (2) distributors, which was the risk of damaged packaging. The mitigation strategy will focus on technology, human resources, and infrastructure.

ANALISIS MESIN PRODUKSI UNTUK MENINGKATKAN KINERJA DENGAN METODE OVERALL EQUIPMENT EFFECTIVENESS (OEE)

2024-07-03T11:01:33+00:00

PT. Hankook Tire Indonesia is a company operating in the manufacturing sector that produces vehicle tires. In the production process, the downtime that occurred during the last year was 1050.18 hours and the highest downtime occurred in the mixing machine at 524.45 hours. This downtime resulted in the production process only reaching an average of 80% of the set target. Seeing the problems experienced by PT. Hankook Tire Indonesia, it is necessary to carry out research to measure the performance of mixing machines using the OEE method and analyze losses using the Six Big Losses method. Based on the results of the performance analysis, the mixing machine is not running ideally with an OEE value of 66%. After analyzing with Six Big Loss, the biggest loss that causes engine performance to decrease is Speed Losses with a percentage of 80%. The main cause of losses due to Speed Losses is the Dust Collector. After analyzing the root of the problem with fishbone and recommending improvements with 5W+1H, it was able to increase the performance of the mixing machine to ideal performance with an OEE value after improvement of 91%.

RISIKO ERGONOMI POSTUR KERJA PADA PROSES PENJEMURAN RUMPUT LAUT MENGGUNAKAN METODE NOVEL ERGONOMIC POSTURAL ASSESSMENT DENGAN PERSPEKTIF MACROERGONOMIC ANALYSIS OF STRUCTURE

2024-07-03T11:01:53+00:00

Dusun Babana is one of the districts with the majority of people whose main livelihood is as seaweed farmers. The processing process takes 30 days, 45 days to 60 days. In the drying process, it takes 1.5 hours at the earliest and 3 hours at the longest depending on the amount of seaweed being dried. After cleaning seaweed, farmers often complain of pain in their backs and waists. Macroergonomy as an approach with personal subsystems in this case is culture. Work culture is a value that becomes a habit in a group until it manifests itself as an action called a work habit. This work habit causes workers to suffer from musculoskeletal disorders. NERPA as an ergonomic method that works to evaluate the work posture of the upper body so that it can see the work posture that causes the effect on complaints of musculoskeletal disorders. The final score obtained shows at level 4 which means it is required to take action as soon as possible at that very moment. Some improvement measures to minimize the ergonomic risk of work posture include good work techniques and time management.

EVALUASI KUALITAS LAYANAN UNTUK MENINGKATKAN KEPUASAN PELANGGAN DI LANGGENG SARI

2024-07-03T11:02:19+00:00

A business's success can be determined by the business actor's ability to evaluate influencing factors to determine the level of customer satisfaction. Customer satisfaction can have an important influence on companies where, in these highly competitive business conditions, the level of intense competition gives rise to a variety of product and service differentiation. Therefore, efforts need to be made to manage customer satisfaction by evaluating the factors that influence satisfaction. Data processing in this research was carried out using the CSI and IPCA methods. The results show that there is still a level of interest and expectations that Langgeng Sari still needs to fulfill. The results can be seen based on the Customer Satisfaction Index value obtained, which is 76.45%. It consists of 25 attribute questions, which include service quality, tourism products, prices, and food quality, with recommendations for improvements to the attributes in quadrant III (urgent action). Proposed improvements are used as considerations for creating SOPs for Langgeng Sari services to reduce employee negligence and errors to the specified standards.

MODEL KONTROL OTOMATIS PENGAIRAN HIDROPONIK DENGAN METODE FUZZY

2024-07-03T11:02:49+00:00

Recently, many hydroponic farms have emerged. This is due to the increasingly limited agricultural land and also as a way to fill time during the Covid-19 pandemic. In hydroponics, the role of water as a planting medium plays a very dominant role. This is because air is a solvent for the nutrients that plants need. So air is a key factor in poverty in the Hydroponic farming system. That need to be considered when choosing water for hydroponic cultivation is that it is based on the air acidity value. The air acidity value is important as a parameter that influences plant growth in the hydroponic cultivation method. The ideal temperature value ranges between pH 5.5-6.5. In Cangkringsari Village, Sukodono District, Sidoarjo Regency, Karang Taruna Tunas Cangkring has tried to develop hydroponic farming, but because the supply of acidic air with a pH that is not ideal causes plant growth to be poor. Therefore, an automatic control model for hydroponic irrigation is needed. The method developed uses the Fuzzy method. The Fuzzy method applied functions to control the air pump automatically, so that the Arduino Uno microcontroller and the 4502c pH sensor combined can detect the pH of the nutritious air that will be given to hydroponic plants in the range of 5.5 to 6.5. The application of the Fuzzy method can be applied to drive the nutrient pump perfectly so that with its application it can maintain the air pH in the specified range.

ANALYSIS OF PRODUCTION CAPACITY OF NOBU PINK CERAMIC TYPE USING CAPACITY REQUIREMENT PLANNING METHOD AT PT ARWANA CITRAMULIA TBK PLANT I

2024-07-03T11:03:15+00:00

PT. Arwana Citramulia Tbk is a manufacturing company that produces ceramics. The company faces challenges in managing fluctuating demand, making it difficult to effectively plan production capacity. The objective of this research is to determine the ideal production capacity for the Nobu Pink ceramic type. The analysis of the production capacity for Nobu Pink ceramics was conducted at PT. Arwana Citramulia Tbk Plant I using the Capacity Requirement Planning (CRP) method, with capacity calculations performed using the bill of labor (BOL) method. The research results indicate that the production capacity for 25 x 25 cm Nobu Pink ceramics is 633 pieces per hour or 15,192 pieces per day. A comparison of available capacity with required capacity shows a shortage of capacity at the Kiln workstation in each period. A proposed solution for the company is to add 3 hours of overtime work on Saturdays, which would meet the capacity shortage.

DEVELOPMENT STRATEGY OF MICRO, SMALL, AND MEDIUM INDUSTRIES BASED ON CREATIVE INDUSTRY CENTERS IN SIDOARJO REGENCY: A CASE STUDY

2024-07-03T11:03:43+00:00

The variety of creative industries developed by the Sidoarjo people are based on micro, small, and medium-sized industries. It has a positive impact on the people's economy. These sectors are faced with various problems in developing their businesses, such as marketing, human resources, materials, machinery, capital and finance, products, technology, support, research and development, distribution, promotion, competitors, and policy. The aim of this research is to determine the strategy for developing micro, small, and medium-sized industry-based creative industrial centers in Sidoarjo Regency in an effort to improve the community's economy. The reasons are that Sidoarjo Regency has a lot of community economic activities on a micro, small, and medium-sized industry scale. Micro, small, and medium-sized industry-based industrial centers that are developing in Sidoarjo Regency include: Ngingas Metal Industrial Center, Jetis Written Batik Industrial Center, Tanggulangin Leather Shoe Craft Industrial Center, Seketi Balongbendo Bamboo Woven Village, Smoked Fish Village in Penatar Sewu, and Cracker Industry Center in Biting Village. Both qualitative and quantitative methods were applied in this research to solve the research problem. The research results indicated that the successful keys of micro, small, and medium-sized industries's development strategies are as follows: (i) forming village-owned enterprises to support the development of micro, small, and medium-sized industries; (ii) the business motivation is stronger because the businesses are hereditary; (iii) improving business aspects of competitive advantage; (iv) empowering communities to improve their village economies through the development of industrial centers; and (v) the role of governments in developing industrial centers.

PENGARUH PERBEDAAN KONSENTRASI SOURDOUGH TERHADAP SIFAT FISIK DAN MIKROBIOLOGI PADA ROTI TAWAR

2024-07-03T11:04:09+00:00

Sourdough is a mixture of wheat flour, water and other components processed by fermentation. Sourdough, in other terms, is natural yeast which can be used as a food additive for starters in making bread, cakes and other bakery products. The process of making sourdough can take place naturally through a fermentation process, resulting in a unique taste and aroma of bread and better nutritional content. However, currently natural sourdough yeast is being developed as a bread developer. This is because some Istan yeast can cause allergens if they enter the body and are consumed directly. The use of natural sourdough yeast is an alternative for developing whitebread. This research aims to determine the effect of different sourdough concentrations on the physical and microbiological properties of white bread. The method used in this research used a Completely Randomized Design (CRD) with one factor, namely sourdough concentration of 0%, 30%, 60% and 90%. Apart from that, the proofing time has been determined at around 135 minutes. The parameters observed were physical quality (expandability, texture), microbiology (total number of lactic acid microbes), and water content analysis. Data analysis uses ANOVA and if there is a significant difference then proceed with the Least Significant Difference test (LSD). The results of the study showed that the addition of sourdough had a significant effect on the physical, microbiological and water content of white bread. In addition, fermentation time has a significant effect on the number of natural sourdough yeast microbes. The natural sourdough yeast used to make white bread with a fermentation time of 16 days.

PENGARUH PENAMBAHAN TEPUNG DAUN KELOR TERHADAP MUTU ORGANOLEPTIK SOSIS ANALOG JAMUR TIRAM

2024-07-03T11:04:47+00:00

The research aims to evaluate the influence of the addition of moringa flour on analog mushroom sausages on organoleptic quality or consumer preferences. The research used a Completely Random Design of four treatments with five repetitions.The treatment of the research was P0 (100% oyster mushroom), P1(100% oyster mushroom and 2% moringa flour), P2 (100% oyster mushroom and 4% moringa flour ) and P3 (100% oyster mushroom and 6% moringa flour). The observed variables are the taste, flavour, texture and color of the analog sausage using organoleptic tests. Data analyzed with Anava, when there is a difference between subsequent treatments in the trial using the LSD test at a rate of 5%. The results of the research showed a very significant effect on all treatments. P0 treatment yields the highest value in all treatments compared to other treatments.

COVER DEPAN BELAKANG

2024-07-03T10:21:12+00:00