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All Journal Jurnal Teknik Industri J@TI (TEKNIK INDUSTRI) Jurnal Teknologi Jurnal Ilmiah Teknik Industri Tekinfo | Scientific Journal of Industrial and Information Engineering PERFORMA : Media Ilmiah Teknik Industri Adi Widya : Jurnal Pengabdian Masyarakat
Giyanti, Ida
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Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Electrical & Electronics Engineering Engineering Industrial & Manufacturing Engineering Mechanical Engineering Social Sciences Other

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Efisiensi Relatif UKM Sarung Goyor Menggunakan Integrasi Fuzzy dan Data Envelopment Analysis (DEA) Giyanti, Ida; Indrasari, Anita
Jurnal Ilmiah Teknik Industri Vol. 17, No. 1, Juni 2018
Publisher : Universitas Muhammadiyah Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23917/jiti.v17i1.6187

Abstract

Sarong goyor becomes one of the excellent product of Sukoharjo city. Most of the production centers of small medium enterprise (SME) sarongs have been exported overseas, especially to African countries and the Middle East. The business of making this sarong is a hereditary business that is still maintained until now, which in the production process is still done manually using non-machine loom (ATBM). This study aims to determine the relative efficiency of SMEs gloves by using the integration of fuzzy concepts and Data Envelopment Analysis (DEA). The input variables considered include raw material costs (CMTR), direct labor costs (CDHR), and other costs (FCST). The output variables analyzed consist of sales (REVN) and profit (PRFT). The results show that there are four SMEs as an inefficient Decision Making Unit (DMU), in one DMU operating on decreasing return to scale (DRS) and three DMUs operating on increasing return to scale (IRS).
PENILAIAN KUALITAS APLIKASI HALAL MUI DENGAN WEBQUAL 4.0 DAN PENGARUHNYA TERHADAP KEPUTUSAN PENGGUNAAN Giyanti, Ida; Suparti, Erni
J@ti Undip : Jurnal Teknik Industri Volume 13, No. 2, Mei 2018
Publisher : Departemen Teknik Industri, Fakultas Teknik, Universitas Diponegoro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (439.361 KB) | DOI: 10.14710/jati.13.2.91-98

Abstract

AbstrakAplikasi Halal MUI adalah aplikasi berbasis Android yang diluncurkan oleh MUI untuk membantu konsumen mengecek status kehalalan produk melalui smartphone. Penelitian ini bertujuan mengukur kualitas aplikasi Halal MUI berdasarkan persepsi pengguna dan melihat pengaruh kualitas tersebut terhadap niat pengguna untuk menggunakan aplikasi Halal MUI. Pengukuran kualitas aplikasi Halal MUI dilakukan dengan menggunakan tiga variabel dalam Webqual 4.0. Uji hubungan antara variabel kualitas terhadap keputusan penggunaan dilakukan dengan analisis regresi linier berganda. Hasil penelitian menunjukkan bahwa rata-rata nilai kualitas adalah 3,08 dari skala 4,00 yang berarti bahwa aplikasi Halal MUI dinilai berkualitas baik oleh pengguna. Hasil uji keterandalan model dengan uji F menunjukkan bahwa model regresi linier yang diestimasi layak digunakan untuk menjelaskan pengaruh kualitas aplikasi smartphone terhadap keputusan penggunaan. Hasil uji t pada ketiga variabel kualitas menunjukkan bahwa ketiga variabel Webqual 4.0 memiliki pengaruh yang signifikan terhadap niat pengguna untuk menggunakan aplikasi Halal MUI di kemudian hari. Variabel usability, information quality, dan service interaction mampu menjelaskan niat penggunaan aplikasi Halal MUI sebesar 43,7%. AbstractHalal MUI app is an Android-based application launched by Indonesian Ulemas Council (MUI) in order to help moslem customers to validate products’ status through a smartphone. This research aims to evaluate the quality of Halal MUI application based on users’ perception and then analyze the effect of these qualities to the intent to reuse the Halal MUI app. Quality of Halal MUI app is measured using three variables in Webqual 4.0. Multiple regression analysis is then employed to analyze the relationship between quality variables and users’ intention to reuse the application. Result of quality measurement showed that the quality average score is 3,08 of 4,00 scale. It means that the quality of Halal MUI app is rated good by the users. Based on the F-test, it can be concluded that multiple regression model developed in this research is statistically significant and feasible to be used to explain the effects of smartphone application quality on users’ desicion to reuse the application. Based on the t-test for all three quality variables, it can be summarized that all variables in Webqual 4.0 have a strong influence on users’ intention to reuse the Halal MUI app in the future. Three variables of Webqual 4.0, namely usability, information quality, and service interaction, are able to explain 43,7% of overall users’ intention to reuse Halal MUI app.Keywords: Smartphone application; Halal MUI; Website quality; Multiple regression; Webqual 4.0
PEMETAAN UKM KULINER KOTA SURAKARTA BERDASARKAN STATUS SERTIFIKASI HALAL Giyanti, Ida; Indriastiningsih, Erna
Jurnal Teknologi Vol 11 No 2 (2018): Jurnal Teknologi
Publisher : Jurnal Teknologi, Fakultas Teknologi Industri, Institut Sains & Teknologi AKPRIND Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Status kehalalan produk, terutama produk makanan dan minuman, menjadi hal paling mendasar bagi konsumen muslim. Sementara bagi produsen, status halal diharapkan mampu meningkatkan daya saing produk di pasaran lokal maupun global. Namun demikian, produsen makanan dan minuman, terutama dari kalangan pelaku UKM, masih sangat sedikit yang telah mendaftarkan produknya untuk mendapatkan status halal resmi dari LPPOM-MUI. Sampai dengan tahun 2017, terdapat 1224 UKM kuliner yang terdaftar di Dinas Koperasi dan UKM kota Surakarta. Namun demikian, data tersebut belum terintegrasi dengan data sertifikasi halal dari LPPOM-MUI Jawa Tengah. Untuk itu diperlukan suatu kajian untuk memetakan kondisi UKM kota Surakarta berdasarkan status sertifikasi halal. Metode yang digunakan untuk analisis ialah statistika deskriptif. Hasil pemetaan menunjukkan bahwa baru 48 UKM atau 3,92% UKM yang telah mendapatkan sertifikasi halal. Dari jumlah tersebut, terdapat 18 UKM yang mendapatkan program fasilitasi dari Dinas Koperasi dan UMKM Provinsi Jawa Tengah untuk melakukan pengurusan sertifikasi halal secara gratis. Berdasarkan masa berlaku sertifikat halal, dari 48 UKM yang pernah mendapatkan sertifikat halal, terdapat 28 UKM yang sertifikat halalnya masih dinyatakan valid hingga tahun 2018/2019. Sementara itu, dari 18 UKM yang mendapatkan fasilitasi dari pemerintah dalam pengurusan sertifikasi halal, hanya 3 UKM yang sertifikat halalnya masih dinyatakan valid hingga tahun 2018/2019. Hasil penelitian ini diharapkan dapat memberikan gambaran menyeluruh mengenai potret UKM kota Surakarta berdasarkan status sertifikasi halal. Selanjutnya, hasil pemetaan ini dapat digunakan sebagai acuan bagi pemerintah kota Surakarta untuk merancang program yang mampu mendorong percepatan perolehan sertifikasi halal bagi pelaku UKM.
IMPACT OF HALAL CERTIFICATION ON THE PERFORMANCE OF FOOD SMALL MEDIUM ENTERPRISES Giyanti, Ida; Indriastiningsih, Erna
Jurnal Ilmiah Teknik Industri Vol. 18, No. 2, Desember 2019
Publisher : Muhammadiyah University Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23917/jiti.v18i2.7242

Abstract

The purpose of this paper is to analyze the impact of halal certification on the performance of food small-medium enterprises (SMEs). Specifically, this research aims to prove empirically whether there are significant differences in (1) profit margin of SMEs before and after obtaining a halal certificate; (2) profit margin between halal certified and non-certified SMEs; and (3) operational performance between halal certified and non-certified SMEs. Operational performance measures used in this study include production capacity, product quality, sales, net profit, amount of customers, customers' loyalty, and market share. A survey was conducted in 85 food SMEs in Surakarta city. Administered questionnaires were used to collect primary data from SMEs' managers. The differences regarding profit margin were analyzed using paired sample t-test and independent sample t-test. We determined the operational performance differences through non-parametric tests, namely the Mann Whitney U-test. Results based on objective data showed that there was no significant difference in the profit margin of SMEs before and after obtaining a halal certificate as well as between halal certified and non-certified SMEs. Results based on mean rank differences of subjective data of performance using the Mann Whitney U test showed that there were significant differences concerning all performance measures between halal certified and non-certified SMEs.
Inovasi Produk Ukm Putri Timus Melalui Timus Frozen Sunardi, Sunardi; Sugiarti, Erni Suparti, Ida Giyanti,
ADI WIDYA : JURNAL PENGABDIAN MASYARAKAT Vol 3, No 2 (2019): ADIWIDYA
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (98.896 KB) | DOI: 10.33061/awpm.v3i2.3355

Abstract

The activities of the Program Pengembangan Produk Daerah (PPPUD) have been carried out at Micro small business (MSB) Putri Timus, which is held at Manggung RT 03 RW 08 Cangakan Karanganyar. This PPPUD activity is made in the framework of promoting the timus as a superior product in the Karanganyar area. MSB Putri Timus produce fried timus which is a typical Karanganyar food and souvenir. The fried timus that provides MSB has a specialty that is bligo (Benincasa hispida). But the drawback of this product is not durable, only last less than 24 hours. The purpose of this activity is to carry out production through frozen timus so that durability can be marketed outside the Karanganyar region. The method used to achieve the objectives is to increase knowledge about Good Production Methods (GMP) and freezer procurement. The result of this activity is the availability of freezers and the production of timus frozen by MSB Putri Timus. The resulting frozen timus specifications are available in a plastic bag containing 12 timus. This frozen thymus has a durability of more than 30 days.
Effect of SME Food Entrepreneurs Knowledge on Halal Certification for Certified Awareness Using Partial Least Square Giyanti, Ida; Indriastiningsih, Erna
Jurnal Teknik Industri Vol 20, No 2 (2019): August
Publisher : Department Industrial Engineering, University of Muhammadiyah Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (362.334 KB) | DOI: 10.22219/JTIUMM.Vol20.No2.140-151

Abstract

This study aims to predict the impact of the understanding of halal certification by Small Medium Enterprise (SME) entrepreneurs on the intention to conduct halal certification. This study was conducted in the Cooperative and SME Office of Surakarta City. The Halal Certification Comprehension Rate was assessed using three variables.   We had knowledge of halal (PGT), perceived halal certification advantages (MNF), and perceived halal certification procedures (PROS).  Structural Equation Model-Partial Least Squares (SEM-PLS) was used for data analysis.  The results show that SMEs have a good knowledge of halal and agree that halal certification is beneficial to their businesses.  We found, though, that the processes for handling Halal Certification are relatively complex. Based on the study, the perception of Halal Certification Benefits (MNF) is significantly affected by the intention of SMEs to conduct Halal Certification (NHL). The other two results show a positive correlation. However, they are not statistically significant.This study aims to predict the impact of the understanding of halal certification by Small Medium Enterprise (SME) entrepreneurs on the intention to conduct halal certification. This study was conducted in the Cooperative and SME Office of Surakarta City. The Halal Certification Comprehension Rate was assessed using three variables.   We had knowledge of halal (PGT), perceived halal certification advantages (MNF), and perceived halal certification procedures (PROS).  Structural Equation Model-Partial Least Squares (SEM-PLS) was used for data analysis.  The results show that SMEs have a good knowledge of halal and agree that halal certification is beneficial to their businesses.  We found, though, that the processes for handling Halal Certification are relatively complex. Based on the study, the perception of Halal Certification Benefits (MNF) is significantly affected by the intention of SMEs to conduct Halal Certification (NHL). The other two results show a positive correlation, but they are not statistically significant.
Usulan Perbaikan Standard Operating Procedure Sesuai Standar Halal pada Siska Bakery Andriani, Maresta; Giyanti, Ida; Indrasari, Anita
Performa: Media Ilmiah Teknik Industri Vol 19, No 2 (2020): Performa: Media Ilmiah Teknik Industri
Publisher : Industrial Engineering Study Program, Faculty of Engineering, Universitas Sebelas Maret

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/performa.19.2.46415

Abstract

Siska Bakery merupakan salah satu Usaha Kecil dan Menengah (UKM) di bidang makanan terutama produk roti dan kue. Siska Bakery memiliki sertifikat PIRT dengan nomor 206337201122419 dan sudah pernah memiliki Sertifikat Halal MUI pada tahun 2017-2019. Selama ini Siska Bakery telah menjalankan proses bisnis sesuai dengan pedoman Sistem Jaminan Halal (SJH). Namun demikian, Standard Operating Procedure (SOP) tertulis yang sudah ada pada Siska Bakery masih terdapat kekurangan. SOP saat ini hanya berupa tulisan tangan di kertas yang ditempel di dinding. SOP tertulis juga tidak secara spesifik mengikuti pedoman SJH. Dengan terbatasnya ketersediaan SOP mengakibatkan karyawan Siska Bakery bekerja kurang optimal. Oleh karena itu, penelitian ini bertujuan merancang SOP yang meliputi proses pembelian bahan baku, proses produksi dan proses distribusi produk dalam memenuhi standar halal sebagaimana tercantum dalam dokumen HAS 23000. Metode yang digunakan penelitian ini adalah observasi lapangan dengan cara wawancara dan studi SOP yang sudah ada pada Siska Bakery. Hasil penelitian ini adalah rancangan SOP yang sesuai dengan standar halal sehingga dapat digunakan untuk memperbaiki SOP yang sudah ada. SOP dirancang dalam bentuk diagram alir untuk memudahkan karyawan dalam mengikuti setiap tahapan proses.
Integrasi Metode ABC dan Multi Item EOQ with Discount dalam Pengendalian Persediaan Obat Dispensing Anita Nilawati; Ida Giyanti
Tekinfo: Jurnal Ilmiah Teknik Industri dan Informasi Vol 4 No 2 (2016)
Publisher : Program Studi Teknik Industri Universitas Setia Budi

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1064.543 KB) | DOI: 10.31001/tekinfo.v4i2.113

Abstract

Salah satu permasalahan yang dihadapi oleh apotek, termasuk di apotek XYZ adalah persediaan. Selama ini permintaan obat dispensing oleh dokter, bidan maupun klinik kesehatan di apotek XYZ cukup tinggi, namun hal itu tidak diimbangi dengan manajemen pengendalian persediaan yang baik. Pengelola apotek belum melakukan perhitungan secara khusus untuk mengetahui obat mana yang memerlukan pengawasan secara ketat dalam hal persediaan, berapa ukuran pemesanan yang sebaiknya dilakukan serta kapan waktu yang tepat untuk melakukan pemesanan kembali sehingga tidak terjadi stock out. Penelitian ini bertujuan membuat model pengendalian persediaan obat yang mampu memberikan kinerja yang lebih baik dalam sistem pengendalian obat di apotek. Secara umum, prosedur pengendalian persediaan obat pada penelitian ini dibagi dalam dua tahap, yaitu: (1) klasifikasi obat dengan metode ABC, dan (2) penentuan jumlah optimum pemesanan obat menggunakan model EOQ multi item dengan diskon kuantitas. Hasil penelitian menunjukkan bahwa dengan sistem pengendalian persediaan yang saat ini dilakukan di apotek, total biaya persediaan per tahun mencapai Rp 1.105.480.000,-. Berdasarkan rancangan sistem persediaan yang dilakukan dalam penelitian ini, total biaya persediaan per tahun mencapai Rp 1.085.780.000,-. Dengan kata lain, rancangan sistem pengendalian persediaan obat dispensing mampu menurunkan total biaya persediaan per tahun sebesar Rp 19.700.000,- atau sekitar 1,78%.
Penilaian tingkat kontribusi teknologi pada Perusahaan jasa menggunakan model teknometrik Ida Giyanti
Tekinfo: Jurnal Ilmiah Teknik Industri dan Informasi Vol 3 No 2 (2015)
Publisher : Program Studi Teknik Industri Universitas Setia Budi

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (427.468 KB)

Abstract

This research aims to assess technology contribution level at service company running in the modern management based on information technology. Technometric model developed by UNESCAP was used to evaluate the contribution of the technology component consist of technoware, humanware, infoware, and orgaware. This evaluation yields technology contribution coefficient (TCC) value. Based on the analysis of data,it is known that company TCC value is 0,619. It can be infered that the technological level of the company is semi- modern. Technology component evaluation result shows that contribution of humanware was the highest (H=0,87) among others. The next contribution ranking were technoware (T=0,69), infoware (I=0,38), and orgaware (O=0,26) respectively. Humanware also got the highest valueof technology contribution intensity with the value Bh =0,488 . The next technology contribution intensity value were technoware ( Bt =0,206 ) and infoware ( Bi =0,208 ) which valued the same. The lowest technology contribution intensity value was orgaware ( Bo =0,098 ). Based on this technology assessment, it is suggested that, in short term, the company should focus their resources to strengthen the capability of technoware and infoware. While in long term, control attention of thecompany can be focused on orgaware.
Co-Authors Andriani, Maresta Anita Indrasari Anita Nilawati Erni Suparti, Erni Indriastiningsih, Erna Sunardi Sunardi