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Siregar, Denny
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Decision Sciences, Operations Research & Management Engineering Industrial & Manufacturing Engineering Transportation

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Analisis Perhitungan OEE dan Menentukan Six Big Losses pada Mesin Spot Welding Tipe X Siregar, Denny; Suwardiyanto, Purwahyudi; Umar, Darmono
Journal of Industrial and Engineering System Vol. 1 No. 1 (2020): Juni 2020
Publisher : Program Studi Teknik Industri, Fakultas Teknik, Universitas Bhayangkara Jakarta Raya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31599/jies.v1i1.162

Abstract

Penelitian ini berisi tentang meningkatkan efektivitas mesin las tipe x spot, dengan menggunakan metode Overall Equipment Effectiveness dan Six Big Losses. Tahap pertama adalah mencari nilai Efektivitas Peralatan Keseluruhan dan kemudian mengidentifikasi faktor Six Big Losses. Penggunaan Overall Equipment Effectiveness dan Six Big Losses untuk menentukan nilai Overall Equipment Effectiveness dan faktor dominan yang menyebabkan rendahnya kinerja mesin atau peralatan. Tujuan dari penelitian ini adalah untuk mengetahui nilai Overall Equipment Effectiveness untuk mesin las spot tipe x, mengetahui faktor-faktor yang menyebabkan rendahnya kinerja mesin dan memberikan saran perbaikan untuk meningkatkan kinerja mesin di PT. XYZ. Berdasarkan pengolahan dengan metode Overall Equipment Effectiveness dan Six Big Losses didapatkan nilai Overall Equipment Effectiveness dan mengidentifikasi faktor-faktor yang menyebabkan rendahnya kinerja mesin. Nilai Efektivitas Peralatan Keseluruhan pada mesin las tipe x spot adalah 70,861% yang dipengaruhi oleh salah satu faktor Six Big Losses, yaitu Kualitas Kerusakan dan Kerusakan Pengerjaan Ulang
ANALISIS PERBAIKAN KUALITAS PELAYANAN DALAM UPAYA MENINGKATKAN KEPUASAN PELANGGAN MENGGUNAKAN METODE QUALITY FUNCTION DEPLOYMENT (STUDI KASUS CAFE XYZ RAWALUMBU) Chotimah, Chusnul; Prasmoro, Alloysius Vendhi; Siregar, Denny
Journal of Industrial and Engineering System Vol. 1 No. 2 (2020): Desember 2020
Publisher : Program Studi Teknik Industri, Fakultas Teknik, Universitas Bhayangkara Jakarta Raya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31599/jies.v1i2.320

Abstract

ABSTRACT Culinary business in Bekasi is growing more and more, both cafes or other fast food restaurants. This encourages entrepreneurs, investors to do culinary business. One of the fast food culinary businesses is the XYZ cafe. This study discusses the analysis of service quality in XYZ cafe about voice of customers to increase customer satisfaction at XYZ cafe. The purpose of this study is to determine the priority scale to increase the customers satisfaction based on the voice of customer and know what technical requirements should be given by cafe XYZ to does what customers need . The method used is the QFD, using the matrix house of quality. The results of this study are 15 Voice OF customer attributes that have also been sorted by priority scale of improvement, with the first priority being the taste of delicious and fresh and there are 8 attributes of technical requirements. Keywords: Service Quality, Voice of Customer, customer satisfaction, Quality Function Deployment (QFD), House of Quality
Co-Authors Alloysius Vendhi Prasmoro, Alloysius Vendhi Chusnul Chotimah Suwardiyanto, Purwahyudi Umar, Darmono