This Author published in this journals
All Journal Jurnal Optimalisasi
Claim Missing Document
Check
Articles

Found 2 Documents
Search

PENENTUAN TINGKAT RISIKO PADA PROSES PRODUKSI GARAM TRADISIONAL DI DESA IE LEUBEU KABUPATEN PIDIE Pamungkas, Iing; Irawan, Heri Tri; Arkanullah, Lian; Dirhamsyah, Muhammad; Iqbal, Mohd
Jurnal Optimalisasi Vol 5, No 2 (2019): Oktober
Publisher : Universitas Teuku Umar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35308/jopt.v5i2.1307

Abstract

The community's conventional salt production business is one of the economic drivers of the community. In addition to being able to provide a lot of jobs for people in Indonesia's coastal areas, the people's salt production business is also seen as a way to reduce poverty. Pidie Regency, which is included in the Province of Aceh, is one area that has a wide coastline and can be utilized as a salt farmer business. Pidie is an area that has a salt production business with a total production of 449.05 tons/month. The problem faced in the traditional salt processing business in Pidie District is the unknown level of risk that exists in each salt production process. The purpose of this study is to determine the level of risk in the traditional salt production process using failure mode and effect analysis (FMEA) and probability impact matrix (PIM) in the Saho Adab people's salt business group in Keude Ie Leubeu Village, Kembang Tanjong District, Pidie District. FMEA is a form of qualitative analysis that assesses the severity , occurrence and detection on each activity and then given a value on a predetermined scale. Whereas risk assessment using PIM only assesses the severity and occurrence. Based on the analysis of failure and effect modes, the salt production process has a high level of risk, namely the packaging process with an RPN value (risk priority number) 75, the salt water storage process with an RPN value of 48, the drying process with an RPN value of 45 and the level of the soil process with an RPN 45. While the results of the matrix impact probability obtained by the salt production process that has a high level of risk, namely the process of storing salt with a value of 5, the packaging process with a value of 4, the process of leveling sand with a value of 3,5 and the process of salt water filtration with sand filtration media containing NaCl with a value of 3,5.
IMPLEMENTASI STATISTICAL PROCESS CONTROL UNTUK PENGENDALIAN KUALITAS GARAM TRADISIONAL DI KABUPATEN PIDIE Pamungkas, Iing; Irawan, Heri Tri; Arkanullah, Lian
Jurnal Optimalisasi Vol 4, No 2 (2018): Oktober
Publisher : Universitas Teuku Umar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35308/jopt.v4i2.1525

Abstract

Pidie is one of the districts that has a large coastline and is widely used for traditional salt production. Pidie Regency has a salt production business with total production reaching 449.05 tons / month, and production area has reached 28.74 hectares with 451 salt farmers. The problem faced in the traditional salt production business in Pidie District is that there is no integrated quality control in the results of traditional salt production. The purpose of this study is to apply statistical process control methods to control the quality of traditional salt in the salt business group of the Saho Adab community in Keude Ie Leubeu Village, Kembang Tanjong District, Pidie Regency. Statistical process control is a statistical analysis technique used to ensure that processes meet standards. Statistical process control techniques in this study will use three quality control tools, namely pareto diagrams, control charts, and cause effect diagrams. After controlling the quality of salt in the Saho Adab Pidie District using statistical process control techniques as seen from the control map, no salt sample data were found that went out of control limits. Whether it's for NaCl levels or salt particle size. Factors affecting the quality of salt production such as human, machine, material, method and environment factors.