Yenny Sari
Fakultas Teknik Universitas Surabaya

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PENERAPAN LEAN MANUFACTURING UNTUK MENINGKATKAN PRODUKTIVITAS SISTEM PRODUKSI DI PT. Z Almira Zerlina Sri H.; Amelia Santoso; Yenny Sari
CALYPTRA Vol. 7 No. 2 (2019): Calyptra : Jurnal Ilmiah Mahasiswa Universitas Surabaya (Maret)
Publisher : Perpustakaan Universitas Surabaya

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Abstract

PT. Z is a cocoa powder manufacturer that located in Sidoarjo, East Java. The factory wanted to implement the concept of Lean Manufacturing to overcome their problems such as, production loss and powder (scrap) which was spreading over their production floor and warehouse. This factory could improve their production system’s productivity with the deployment of Lean Manufacturing concept. Percentage of scraps and losses for initial condition is about 0,076% and 1,987%. Cycle time for grinding process and mixing process for initial concept is about 3,49 hours/ton and 14,2 hours/5ton. Process Cycle Efficiency (PCE) for the initial condition is 81%. After implementing the improvement initiatives, there were some differences on the indicators. Percentage of scraps and losses for the new condition was about 0,054% and 1,542%. Process Cycle Efficiency (PCE) was increased and becoming 82% with cycle time for grinding process is 2,7 hours/ton and 11,86 hours/5ton for mixing process.
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.
ANALISIS DAN PENINGKATAN KUALITAS LAYANAN PRODUSEN AMDK DENGAN MENGGUNAKAN INTEGRASI SERVQUAL DAN KANO DI CV. ALAMI BANJARMASI Aditya Mahadwiantara; Yenny Sari; Rahman Dwi Wahyudi
CALYPTRA Vol. 7 No. 2 (2019): Calyptra : Jurnal Ilmiah Mahasiswa Universitas Surabaya (Maret)
Publisher : Perpustakaan Universitas Surabaya

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Abstract

Mineral water becomes an important product for human being, This is the reason why CV. Alami runs the mineral water production company in Banjarmasin, South Kalimantan and in order to keep the customers satisfied, CV.Alami has to enhance its quality of service . Therefore, an analysis of service quality and its enchancement was needed. This research intregated Kano and SERVQUAL methods as well as 5whys method to formulate the improvement. The attributes which were needed to be improved were“employee responding the complaintwell”, “speed of complaint respon”, “usedgallon protector in shipping”, “friendly employee in when serving transaction”, “give discount”, “Give promo event”, “suitability of shipping quantity”, “easy to contact the call center of the company”, “shipping price are precise”, “Gallon packaging resistance”, “mineral water free from stink”. From the 11 service attribute, there were 10 suggestions being implemented.
PERANCANGAN DAN IMPLEMENTASI SISTEM MANAJEMEN MUTU ISO 9001:2015 DIDUKUNG DENGAN PENERAPAN 5S DI CV. XYZ, MADIUN Noveryan Dwi Puraga; Yenny Sari; Rahman Dwi Wahyudi
CALYPTRA Vol. 7 No. 2 (2019): Calyptra : Jurnal Ilmiah Mahasiswa Universitas Surabaya (Maret)
Publisher : Perpustakaan Universitas Surabaya

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Abstract

CV. XYZ was a furniture company in Madiun City, East Java, that operated since 1996. This company used the concept of engineering to order, which meant designing the product came first before producing the item according to the accepted order. The analysis of gap in compliance to the QMS ISO 9001:2015 requirements showed that there were 16% compliance to the ISO requirement, 31% of half-compliance, and 53% of non-compliance. The result of early 5S audit revealed that the level of compliance in three areas were: owner area (41%), administration area (30%), production area (25%). The drafting of QMS ISO 9001:2015 was done through risk and opportunity analysis (risk register) by giving action plan to each occurring risks and creating quality objectives for the company. This research resulted in documented information in the form of one quality manual, sixteen quality procedures, four work instructions, and fifteen quality forms. The result of 5S implementation was done in production area, by cleaning the production floor, sorting and discarding waste, etc. Action plan were implemented to prevent the highest risk in strategic level and operational level. By far, ten action plans were implemented, three action plans were half-implemented, and one action plan was not implemented yet. In five quality objectives being monitored, two had been achieved and the other three had not been achieved yet.