Article Per Year (5 Year)
p-Index From 2019 - 2024
2.012
P-Index
This Author published in this journals
All Journal IPTEK Journal of Proceedings Series Jurnal Teknologi dan Manajemen Industri Industri Inovatif : Jurnal Teknik Industri JURNAL FLYWHEEL Journal of Sustainable Technology and Applied Science EKONOMIKA45 Journal of Management and Social Sciences JASTEN (Jurnal Aplikasi Sains Teknologi Nasional
Julianus Hutabarat
Institut Teknologi Nasional Malang
Arts Humanities Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Energy Engineering Industrial & Manufacturing Engineering Mechanical Engineering Physics Social Sciences Transportation Other

Published : 31 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 1 Documents
Search
Journal : IPTEK Journal of Proceedings Series

 1 
Measurement of Sigma Level from Consumer Sound Side in Fried Oil Product Julianus Hutabarat; Riwayati Triswanti; Renny Septiari
IPTEK Journal of Proceedings Series No 1 (2020): The 1st International Conference on Business and Engineering Management (IConBEM)
Publisher : Institut Teknologi Sepuluh Nopember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12962/j23546026.y2020i1.11361

Abstract

The industry of goods and services is inseparable and is highly related to customers, so customer satisfaction is always the main goal. A company will be able to continue to survive in the market as long as it can maintain good quality in order to satisfy customers. To find out which cooking oil products on the market are in accordance with the wishes of the customer or the voice of customer, a customer satisfaction survey or questionnaire was conducted which was distributed to mothers in Griya Asri housing complex, Purwosari - Pasuruan, by comparing 3 brands of cooking oil which were all made from oil palm, namely: brands A, B and C. From the questionnaire will be known what is needed or desired by the customer so the company can determine CTQ (critical to quality) based on the voice of customer. The questionnaire that has been distributed is then calculated sigma level and also made a comparison between the level of importance with the level of customer satisfaction. The results show that the lowest level of sigma for brand A cooking oil in CTQ is not turbid fast and cheap price is 1.86, with the position in quadrant A (Attention) while for B brand low level sigma cooking oil is in CTQ for low price, namely 1.83 with a position in quadrant A (Attention) and finally the lowest level of sigma for C brand cooking oil is in CTQ Not quickly cloudy, that is 1.97 with a position in quadrant A (Attention). So it can be concluded that the CTQ that needs to be improved and considered both from the sigma level and the quadrant position for the three types of cooking oil products is not turbid fast and cheap prices.
Co-Authors Abraham Lomi Alfi Nugroho Alfi Nugroho Ananto Hayuning Rat Ayudya Mahendaringratry Christian Paul Raymond Danis Harianto David Nasrun Dayal Gustopo Dayal Gustopo Dayal Gustopo Dayal Gustopo Dharsono, Wardhana Wahyu Diana Chandra Dewi Diana Chandra Dewi, Diana Chandra Didik Wargiono Dimas Indra Laksmana Dwi Ana Anggorowati Dwi Ana Anggorowati Ella Levana Puspanegara Ellysa Nursanti Ellysa Nursati Fuad Achmadi Gustopo, Dayal Harimbi Setyawati Harimbi Setyawati Hatane, Samuel Hayuning Rat, Ananto I Gede Asta Wido Herawan I Ketut Artana Ida Bagus Suardika L.A., ST Salmia Muhammad Fatkhurozi Nelly Budiharti Nugroho, Alfi Nur Efendi Panji Priya Sahita Prima Vitasari Priscilla Tamara Raymond, Christian Paul Renny Septiari Riwayati Triswanti Ruri Artanti Prahastuti Salammia LA Samuel Hatane Sanny Andjar Sari Sany Andjar Sri Indriani ST Salmia L.A. Wardhana Wahyu Dharsono Widhiyanto Wido Herawan, I gede Asta Yoga Putra Alviansyah