Mochammad Arbi Hadiyat
Fakultas Teknik Universitas Surabaya

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Journal : CALYPTRA : Jurnal Ilmiah Mahasiswa Universitas Surabaya

PERANCANGAN DAN PENERAPAN LEAN MAINTENANCE MANAGEMENT DI PT. HAPETE SURABAYA Stevan Wijaya; Dina Natalia Prayogo; Mochammad Arbi Hadiyat
CALYPTRA Vol. 7 No. 2 (2019): Calyptra : Jurnal Ilmiah Mahasiswa Universitas Surabaya (Maret)
Publisher : Perpustakaan Universitas Surabaya

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Abstract

PT. Hapete is a company engaged in manufacturing yarn and rope. PT. Hapete has three production divisions, namely Doubling, Twisting and Winding. Winding division been the focus of research because it has the largest engine damage frequency in the company. The purpose of this study is to determine the optimal maintenance schedule that takes into age of the components and cost as well as designing lean maintenance systems to minimize waste and improve the efficiency of maintenance activities. The result of the calculation of maintenance value stream map (MVSM) shows the range of maintenance efficiency before and after repairs are respectively 19-35% and 27-42% with an average increase of 7.89%. Increased maintenance efficiency is affected by the implementation of 5S in the workshop and spare parts warehouse. Conditions workshop and warehouse tidy with clear instructions make it easy for workers looking for a tool or component is needed, thus shortening the delay that occurs during engine repairs done. For the calculation of overall equipment effectiveness (OEE) shows the average value of OEE before and after repairs are respectively 77.78% and 84.74% with an average increase of 6.96%. Increasing the value of OEE is affected by the implementation of new work instructions and standards by operators and mechanics, autonomous maintenance by operators, as well as the training undertaken to improve the ability of the operator to operate the machine. Such repair can improve the performance of workers and machines that have an impact on increasing the effectiveness.
PENENTUAN SETTING PARAMETER OPTIMAL PADA PROSES PRODUKSI MI KERING MENGGUNAKAN METODE SHAININ DI CV. SUBUR ABADI, TULUNGAGUNG Florencia Tandian; Eric Wibisono; Mochammad Arbi Hadiyat
CALYPTRA Vol. 7 No. 2 (2019): Calyptra : Jurnal Ilmiah Mahasiswa Universitas Surabaya (Maret)
Publisher : Perpustakaan Universitas Surabaya

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Abstract

Shainin is one of Design Experiment methods that can be used to get an optimal para meter setting. This method is a bit different than other Design Experiment methods. B y using Shainin, data are collected b ased on th e actual production process, so the data collection process does not disturb prod uction. This research was conducted in CV. Subur Ab adi that produces noodles. The production process is done throug h two production lines, where each li nes uses different drying machine, so the setting parameter will be different for each line. The characteristic of the noodle that will be optimized is the moisture content of dried noodles, with 9% -10% moisture content. After processing the data using Shainin method, the results showed that the moisture content of the dough affects the moisture content of dried noodles. On the north machine, parameters setting that affect the moisture content are dough moisture content, actual temperature and boiler pressu re. On the south mac hine, parameters setting that affect the moisture content are dough moisture content and boiler pressure. The optimal parameter setting for the north machine are actual temperature of 84.8 to 85 oC, boiler pressure of 7.6 to 7.7 kg/cm2, and dough moisture content of 31.3 to 31.4%. For the south machine, the optimal parameter setting are boiler pressure of 7.8 to 8 kg/cm2 and dough moisture content of 31,05 to 31,15%.
PERANCANGAN PROGRAM LOYALITAS BAGI PENGUNJUNG DESTINASI WISATA DI KARESIDENAN KEDIRI Martha Meisa; Indri Hapsari; Mochammad Arbi Hadiyat
CALYPTRA Vol. 7 No. 2 (2019): Calyptra : Jurnal Ilmiah Mahasiswa Universitas Surabaya (Maret)
Publisher : Perpustakaan Universitas Surabaya

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Abstract

Kediri Residency have a lot of potential tourism place. Tourist’s visit to some place can influence their loyalty level. The indicator of their loyalty can be shown by revisiting the place and also give a recommendation to their relatives. The purpose of this research is to know how is the condition of tourism in Kediri Residency, to analyse the loyalty level of local tourism who have ever go to Kediri Residency, to know the indicator that influence loyalty, and to plan a program that can be increased loyalty level of the local tourism in Kediri Residency. This research is done using Structural Equation Modelling (SEM), to know what is the variable that influence loyalty. Then, quadrant analysist is done for variable that influence loyalty and can be improved. Quadrant analysist is used to group variables base on the importance level and the perception from tourism. The variables that have high importance level and low perception are the variables priority that must be improved. Quality Function Deployment (QFD) method is used to know the things that must be done by government and tourism manager to increase the loyalty level of local tourism.
ANALISIS DAN USULAN PERBAIKAN KUALITAS LAYANAN MENGGUNAKAN INTEGRASI METODE SERVQUAL, MODEL KANO DAN QFD DI C&R CAFÉ & RESTO SURABAYA Faisal Fauzi Abdillah; Yenny Sari; Mochammad Arbi Hadiyat
CALYPTRA Vol. 7 No. 2 (2019): Calyptra : Jurnal Ilmiah Mahasiswa Universitas Surabaya (Maret)
Publisher : Perpustakaan Universitas Surabaya

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Abstract

C&R & Café Resto Surabaya was one of the café 's restaurants & Surabaya city located on the road of Pucang Anom No. 33. Efforts in providing good service to c ustomers always remain unanswered by the C&R Ca fé & Resto Surabaya. However, the C&R Café & Resto Surabaya have never done the measurement of service quality so that it do not know what is perceived by the customers. In improving the quality of the s ervice, need to know what attributes are s till not s atisfactory to the customer i.e. the gap between satisfaction is received with the expectation of customers, so as to note what the customer wants. The purpose of this research is to know the magnitude of the gap that occurs, specify the attribute priority service and know the improvements done in advance and make a proposal for improvements to the C&R Ca fé & R esto Surabaya. To find out the gap or the magnitude of the GAP that happens to use SERVQUAL method containing 5 dime nsions of s ervice quality that is tangible, reliability, responsiveness, assurance, and emphaty with 26 attributes to measure the quality of service C&R Café & Resto Surabaya. Based on an analysis of the perception gap with the hope that it bri ngs customers to a-26 variable dimensions of tangible, reliability, responsiveness, assurance, and emphaty experience gap. Service attributes to 17th a nd 25th have a mean gap of pe rception and expectations of the customers most negatively of 0.36-and-0.31. Based on the results of the integration method of canoeing and SERVQUAL there are 11 attributes the improved service and repair analysis performed using QFD method so obtained the recommendation given to be repaired first by looking at the value of the importance of the highest standard to make IE how's raw and daily reports the performance of employees with a value of 21%. The proposal fixes for C&R Café & Resto Surabaya, among others, make raw and standard daily reports the performance of employees, giving training on service in the restaurant, providing training to employees and restaurant owners create a reward system, adding tenaga waiters or waitresses, assigning punishment system and set the SOP, increasing employees ' welfare and give employees a fixed contract, make customer complaints and suggestions box rewarding system, applying to employees, the schedule and the standard of cleanliness of the toilet, make the standard of cleanliness of the dining room, in collaboration with the shop owner next door to the parking lot for the results.
PENINGKATAN KUALITAS PRODUKSI DENGAN PENERAPAN DESAIN EKSPERIMEN SHAININ DI PT. XYZ Audia Laila Maulita S.; Eric Wibisono; Mochammad Arbi Hadiyat
CALYPTRA Vol. 7 No. 2 (2019): Calyptra : Jurnal Ilmiah Mahasiswa Universitas Surabaya (Maret)
Publisher : Perpustakaan Universitas Surabaya

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Abstract

The high percentage of re jects due to de fects during the production process in P T. XYZ, encouraged the researcher to de sign experiments using Shainin method. Shainin method begins with multi-vary testing to see the spread of rejected products proportion based on time to time, unit to unit and within unitgroups. The tests performed showed significant gains in all three groups (A, C, and D groups in the 3rd shifts and capper 1, 2). Furthermore, concentration chart testing shows the location of defects that recur in group A and the group C on capper 1 and capper 2. Paired comparison testing results indicate torque band as Red X and seal torque as Pink X. Moreover, the results of product / process search shows pressure drying closing cone as Red X and low pressure lifting as Pink X. The four tests performed on these factors indicate interaction so that response surface can be performed. Thus, it was obtained that the value to minimize Green Y on low pressure lifting of parameter setting was 3.5-4.0 bar, closing cone of drying pressure was 2.1 to 3.0 bar, the torque band was 8.8 to 10, 9 Lb.in and seal torque was 6.0-7.5 Lb.in.