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All Journal INVENTORY : Industrial Vocational E-Journal On Agroindustry Prosiding Seminar Nasional Sisfotek (Sistem Informasi dan Teknologi Informasi) Journal of Industrial Community Empowerment Journal of Science and Social Development
Irna Ekawati
Politeknik ATI Padang
Agriculture, Biological Sciences & Forestry Humanities Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Engineering Environmental Science Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media

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Pengukuran Kesiapan Industri Minuman Teh Menjangkau Revolusi Industri 4.0 dengan Metode INDI 4.0 Irna Ekawati; Puji Rahayu
INVENTORY: Industrial Vocational E-Journal On Agroindustry Vol 2, No 2 (2021): Published in December 2021
Publisher : Politeknik ATI Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52759/inventory.v2i2.62

Abstract

Rapid technological developments greatly affect the demand for products and services. So the industry needs to improve to maximize production achievements in order to meet market needs. The development of industry 4.0 provides an opportunity to revitalize the Indonesian manufacturing sector. Moreover, the Ministry of Industry has compiled "Making Indonesia 4.0" as a strategy and roadmap to develop industry 4.0 in Indonesia. Indonesia focuses on five main sectors for the development of industry 4.0, including the food and beverage, chemical, electronics, textile and clothing, and automotive industries. This research was conducted to determine the level of readiness of the manufacturing industry, especially the food and beverage industry at PT. Perkebunan Nusantara VIII to face industry 4.0 based on organizational and technological aspects. The measurement method used is the Indonesia Industry 4.0 Readiness Index (INDI 4.0). With these results, it can help the industry know the current level of achievement and know what needs to be done to get to the level of industry 4.0. Based on online and offline assessments carried out at the level of readiness, the people and culture aspects as well as the technology aspect have the highest level of use but are at Level 2. The technological aspect has the lowest readiness at Level 1. Overall, the company's readiness is at Level 1 (readiness stage). early) almost reached moderate readiness (Level 2).
Pengukuran Efektifitas Implementasi ERP-SAP Pada Industri Teh Di PTPN IV Irna Ekawati; Rizki Alfi; Lisa Nesti
Prosiding SISFOTEK Vol 4 No 1 (2020): Vol 4 No 1 (2020): SISFOTEK 2020
Publisher : Ikatan Ahli Informatika Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (479.954 KB)

Abstract

Tea industry in West Sumatra and Jambi is under the auspices of PTPN VI which has a head office in Jambi City and has two production units namely Kayu Aro and Danau Kembar. Since 2018 PTPN VI has used one of the SAP software for the integration of its corporate information systems. This study aims to explore how the conditions of ERP implementation in PTPN VI, especially the tea industry which includes business processes, implementation stages, implementation constraints and how big the size of ERP implementation success in PTPN VI. The study was conducted at PTPN VI Headquarters and in both tea production units using interview techniques and questionnaire media to measure the success of implementation by developing the DeLone and McLean model that was processed with the Structural Equation Modeling approach. Measuring the success of implementation shows that the implementation was quite successful where information quality, system quality and service quality affect the level of usage and customer satisfaction which ultimately results in net benefits received.
Penilaian Maturity Level Sistem Manajemen Kinerja Pendidikan Tinggi Berdasarkan Critical Success Factors Aulia Sri Dharma Nova; Henmaidi Henmaidi; Dicky Fatrias; Irna Ekawati
INVENTORY: Industrial Vocational E-Journal On Agroindustry Vol 3, No 2 (2022): Published in December 2022
Publisher : Politeknik ATI Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52759/inventory.v3i2.93

Abstract

Higher education institution is an organization whose role is to produce professional, qualified and competitive human resources. Thus, it is required to be able to implement a good performance management system by building a common understanding of the goals to be achieved and how they can be achieved, as well as the approaches needed to manage and develop resources to improve individual, team and organizational performance. In order to be able to implement a performance management system effectively, adequate initial information is needed to determine the current level of organizational maturity as a basis for further improvement. In this study, a model of the maturity level of a performance management system was developed which was adapted to the form of higher education organization. The results show that the maturity level of the Polytechnic ATI Padang's performance management system is at level three, which means the organization already has clear and integrated policies and guidelines in carrying out its education and management processes followed by the use of up-to-date technology. The development and management of resources have been identified based on needs, as well as the formation of a participatory culture in most work units. Improved technology infrastructure is needed to enable effective use of data and the development of HR skills and knowledge regarding performance management systems so as to increase awareness of the influence of individual performance on the overall performance of the institution.
Instalasi Digester dan Pelatihan Pembuatan Biogas dari Kotoran Sapi Untuk Bahan Bakar Industri dan Rumah Tangga Rudianto Rudianto; Zulhamidi Zulhamidi; Pharmayeni Pharmayeni; Irna Ekawati; Gustiarini Rika Putri
Journal of Industrial Community Empowerment Vol 1, No 2 (2022): Published in October 2022
Publisher : Politeknik ATI Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (643.488 KB)

Abstract

The issue of renewable energy sources has become a concern, especially after energy sources using fossil fuels are running low. One form of renewable energy that has not been managed optimally is a source of energy that comes from livestock waste from livestock. This livestock waste contains potential that is beneficial to the community. LIvestock waste in the form of cow dung is processed into biogas and can be used as a source of fuel for the community. Dairy farming in Nagari Lasi, Canduang District, Agam Regency, West Sumatra Province, has had a very positive influence on the community, including in the economic aspect. Since then, individuals or communities have started to open businesses, both similar businesses and businesses related to livestock activities. Currently the number of cattle in Nagari Lasi has reached around 1000 heads, plus other livestock such as buffalo and goats. The number of livestock so that the source of cow dung waste is also widely available to be processed as a renewable energy source. One of the tri dharma of higher education for lecturers is to carry out community service. For this reason, the lecturer of the Department of Agro-Industrial Engineering at the ATI Polytechnic Padang carries out service in a dairy farm in Nagari Lasi, Canduang District, Agam Regency, West Sumatra Province. For the initial stage, a digester is built which is a device that becomes a place where organic matter (cow dung) is broken down by bacteria anaerobically (without air) into CH4 and CO2 gases. This CH4 gas is called biogas which can be used as fuel. In addition to producing biogas, the leftover sludge from the dried process will become compost. This compost can also be used by the community for agriculture. The fermentation process that occurs in the digester has produced biogas and can be used as fuel. For 50 liters of cow dung, after being fermented it produces biogas which can fully fill a 500 liter capacity package in three hours. And that amount of gas can be used for burning in the stove for two hours continuously. Combustion using the biogas produced is able to boil water with a capacity of three liters in about ten minutes.
PENANGANAN PRODUK DAN PACKAGING IKAN DENGAN PENDEKATAN GOOD MANUFACTURING PRACTICES Gustiarini Rika Putri; Irna Ekawati; Pharmayeni; Haswan; Erwinsyah Sipahutar
Journal of Science and Social Development Vol. 2 No. 2 (2019): Journal of Science and Social Development
Publisher : Universitas Nahdlatul Ulama Sidoarjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55732/jossd.v2i2.182

Abstract

Fumigation is a method of processing or preserving by utilizing a combination of drying treatment and the application of natural chemical compounds from the combustion of natural fuels, so that the aroma and taste that is characteristic of smoked fish products and the color becomes golden or brown. Processing conditions can be improved by using the Good Manufacturing Process (GMP), standardizing starting from raw materials, supporting materials, processes to final products and applying the principles of good sanitation and hygiene. One of the applications of GMP in fish processing is good packaging of product, namely vacuum packaging. Vacuum packaging is a packaging method that removes air from the packaging before sealing / press. This method can be used manually or automatically such as inserting the product into a plastic vacuum bag, removing air from the plastic and sealing the plastic. Pesisir Selatan Regency is an area with vast marine potential, large fishery potential. Although there are many producers of dried fish, product handling is still inadequate. For this reason, as one form of community service from the ATI Padang Polytechnic community, a counseling and training was held on the Handling of Fish Products and Packaging with a Good Manufacturing Practices Approach in the Ampang Pulai Koto XI Tarusan.
Co-Authors Aulia Sri Dharma Nova Dicky Fatrias Erwinsyah Sipahutar Gustiarini Rika Putri Haswan Henmaidi Henmaidi Lisa Nesti Pharmayeni Pharmayeni Pharmayeni Puji Rahayu Rizki Alfi Rudianto Rudianto Zulhamidi Zulhamidi