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Raden Rizki Amalia
Politeknik Negeri Tanah Laut
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Industrial & Manufacturing Engineering Materials Science & Nanotechnology Mathematics Medicine & Pharmacology Other

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Pengembangan Komoditas Unggulan di Kabupaten Tanah Laut Kalimantan Selatan Raden, Rizki Amalia
Jurnal Matematika dan Sains Vol 21 No 1 (2016)
Publisher : Institut Teknologi Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Sektor pertanian merupakan agroindustri yang memiliki peran strategis dalam pembangunan daerah, baik sebagaipenyedia bahan pangan ataupun sebagai sumber pendapatan dan lapangan pekerjaan. Kabupaten Tanah Lautmemiliki beragam komoditas di sektor pertanian yang belum diketahui sebagai komoditas unggulan. Penelitian inibertujuan untuk menentukan komoditas unggulan, mengidentifikasi faktor-faktor yang mempengaruhipengembangan komoditas unggulan berdasarkan kriteria dan indikator yang sesuai, dan merumuskan strategi yangsesuai untuk mengembangkan komoditas unggulan di Kabupaten Tanah Laut. Metode penelitian penentuankomoditas unggulan dengan pendekatan Location Quotient (LQ), identifikasi faktor-faktor menggunakan PKIV(Prinsip, Kriteria, Indikator dan Verifier) dan strategi pengembangan komoditas menggunakan SWOT AHP Hybrid.Disimpulkan komoditas unggulan di Kabupaten Tanah Laut adalah komoditas karet, jagung dan sapi. Faktor-faktoryang paling mempengaruhi setiap komoditas: a) karet: ketersediaan lahan, kualitas bokar, permintaan pasar dankeberadaan lembaga pengawas mutu, b) jagung: keterampilan petani, keberadaan koperasi, permintaan pasar dankonversi komoditas, c) sapi: ketersediaan pakan, populasi ternak, pengusahaan sapi di tingkat petani, keberadaanpasar hewan. Strategi untuk pengembangan komoditas; a) karet: strategi WT yaitu pengembangan produk dimanaPemerintah Daerah memberikan pembinaan dan pengawasan mutu karet untuk meningkatkan nilai jual bokar, b)jagung: strategi SO yaitu penetrasi pasar dengan meningkatkan produksi jagung baik dari segi kualitas dankuantitas disertai dengan pengenalan dan penggunaan teknologi baru, c) sapi: strategi WT yaitu integrasihorisontal dengan memperbaiki prasarana kandang agar bersih dan aman dari pencurian serta dapat menjalinkemitraan dengan industri hilir.
Analisis Kerusakan Mekanis dan Umur Simpan pada Rantai Pasok Buah Naga di Kabupaten Tanah Laut Raden Rizki Amalia; Nina Hairiyah; Nuryati Nuryati
Industria: Jurnal Teknologi dan Manajemen Agroindustri Vol 7, No 2 (2018)
Publisher : Department of Agro-industrial Technology, University of Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (666.128 KB) | DOI: 10.21776/ub.industria.2018.007.02.5

Abstract

Abstrak Sebagai salah satu komoditas hortikultura, buah naga memiliki tingkat kerusakan yang cukup tinggi dalam proses distribusinya hingga ke konsumen. Entitas yang terlibat dalam rantai pasok buah naga adalah petani, pedagang pengumpul kecil, pedagang pengumpul besar, pedagang pengecer, dan konsumen. Dilihat dari banyakya entitas pada rantai pasok buah naga, maka diperlukan kajian mengenai jenis dan persentasi tingkat kerusakan mekanis dengan tujuan mempertahankan kualitas buah naga sampai ke konsumen. Penelitian ini bertujuan untuk melakukan identifikasi jenis kerusakan, analisis penyebab kerusakan mekanis pada setiap tahapan handling, memberikan solusi langkah perbaikan yang bisa dilakukan, serta menganalisis umur simpan buah naga yang masih layak untuk di jual. Hasil penelitian menunjukkan bahwa jenis kerusakan mekanis yang terjadi pada saat pengamatan buah naga dapat diklasifikasikan menjadi abrasion, bruising, shatter cracking, cutting, puncture dan splitting. Berdasarkan hasil identifikasi didapatkan bahwa rata-rata presentasi kerusakan pada tahap pemanenan sebesar 46%, transportasi 35%, penyusunan display di toko 15% dan pada saat proses pembelian di pedagang pengecer sebesar 4%. Pada hari ke-sembilan, buah yang busuk/tidak dapat terjual mencapai 51,07% dari total buah yang mengalami kerusakan mekanis pada hari pertama, sementara buah naga lainnya mengalami penurunan mutu diikuti dengan penurunan harga jual sampai dengan 100% setelah hari ke tiga belas.Kata kunci: buah naga, kerusakan mekanis, umur simpan AbstractAs one of the horticulture commodities, dragon fruit has a high level of damage in the distribution process. Entities involved in the dragon fruit supply chain are farmers, small collectors, large collectors, retailers, and consumers. A lot of supply chain entities makes it necessary to study the type and percentage of mechanical damage degree to maintain the dragon fruit quality. This study aims to identify the types of mechanical damage, mechanical damage causes analysis on each stage handling, providing possible solutions improvement steps, and analyzing the shelf life of worth selling dragon fruit. The results showed mechanical damage type that occurred during the dragon fruit observation classified into abrasion, bruising, shatter cracking, cutting, puncture and splitting. Based on the results of the identification, the average percentage of damage at the harvesting stage is 46%, transportation 35%, the arrangement in 15% display and at the buying process at retailer 4%. On a ninth day, rotten/unsold fruit reaches 51.07% of the total dragon fruits that go through mechanical damage on the first day while the other dragon fruit has a decreased quality followed by a drop in the selling price up to 100% after the thirteenth day.Keywords: dragon fruit, mechanical damage, shelf life 
Analisis Statistical Quality Control (SQC) pada Produksi Roti di Aremania Bakery Nina Hairiyah; Raden Rizki Amalia; Eva Luliyanti
Industria: Jurnal Teknologi dan Manajemen Agroindustri Vol 8, No 1 (2019)
Publisher : Department of Agro-industrial Technology, University of Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (675.153 KB) | DOI: 10.21776/ub.industria.2019.008.01.5

Abstract

AbstrakAremania Bakery merupakan industri rumah tangga yang memproduksi roti, dalam menjalankan bisnisnya belum menerapkan pengendalian mutu produksi sehingga tingkat kerusakan produk sangat tinggi. Tujuan dari penelitian ini mengidentifikasi jenis kerusakan, menganalisis penerapan metode Statistical Quality Control dan merekomendasikan tindakan yang sebaiknya dilakukan. Metode penelitian yang digunakan yaitu pengumpulan data dengan cara observasi dan wawancara, dilanjutkan dengan mengolah data menggunakan metode Statistical Quality Control dilakukan tahapan diantaranya mengisi lembar pemeriksaan, membuat histogram, membuat diagram pareto, membuat dan menghitung peta kendali, membuat diagram sebab-akibat. Hasil penelitian menunjukkan ada empat jenis kerusakan yaitu cacat gosong (A), cacat ukuran (B), cacat isi keluar (C), dan cacat kulit terkelupas (D). Hasil analisis dengan diagram sebab-akibat menunjukkan penyebab mutu roti kurang baik yaitu faktor tenaga kerja, metode, dan mesin. Terlihat dari diagram pareto, jenis kerusakan produk lebih dominan pada cacat ukuran sebesar 38,55%, hasil analisis peta kendali untuk jumlah total keluar sebesar 60% menunjukkan pengendalian mutu di Aremania Bakery masih diluar batas kendali. Tindakan yang dilakukan untuk mengurangi kerusakan yaitu membuat Standard Operating Procedure (SOP), modifikasi oven dengan menambahkan pengatur waktu dan suhu, menyediakan cetakan sesuai standar, memperhatikan banyak bahan sebagai isian, dan melapisi cetakan dengan mentega agar cetakan tidak lengket.Kata kunci: alat bantu statistik, pengendalian mutu, roti, statistical quality control AbstractAremania Bakery is a home industry that produces bread, in running its business has not applied the quality control of production, so that product damage level is high. The purpose of this research is to identify the type of damage, analyze the application of SQC method, and recommend the action that should be done. The research method used is data collection by way of observation and interview, followed by data processing using SQC method. The results showed that there were four types of damage: defect scorched (A), size defect (B), the content of bread exceeds capacity (C), and peel defect (D). The results of the analysis with causal diagrams show the cause of poor quality of bread that is the factor of labor, methods, and machinery. Seen from the Pareto diagram, the type of product damage is more dominant in 38.55% defect size, the result of the control chart analysis for out of total amount of 60% indicates that the quality control in Aremania Bakery is still out of control. Actions taken to reduce damage include making SOP, modifying the oven, providing standard prints, observe of many materials as stuffing, and coating the mold with butter to keep the molds from sticking.Keywords: statistical assistance tools, quality control, bread, statistical quality control 
PENGENDALIAN KUALITAS PRODUK TAHU MENGGUNAKAN METODE SIX SIGMA DI UD. SUMBER URIP Nina Hairiyah; Raden Rizki Amalia
AGROINTEK Vol 14, No 1 (2020)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (889.525 KB) | DOI: 10.21107/agrointek.v14i1.5222

Abstract

Tofu is one of the processed foods of the home industry which is processed from soybeans. One of the home industries that produce tofu in Tanah Laut Regency is UD. Sumber Urip. Currently the tofu products produced at  UD Sumber Urip have a non-uniform texture and size. It is necessary to analyze the application of quality control to the performance of tofu processing at UD  Sumber Urip. This research was conducted to control and improve the quality of tofu at  UD Sumber Urip by using the Six Sigma method through the Define, Measure, Analyze, Improve, and Control stages. Based on the results of the analysis of the sigma level of 1.87 and the value of  DPMO 626666. This shows that the company has not implemented the production process properly, because it is still far from the target 6σ. Based on this study it is recommended that companies should increase the quality of sigma by adjusting the size to the standard, paying attention to the addition of materials, providing a place to cut and paying attention to cleanliness in the tools used in the tofu industry process.
PENINGKATAN PRODUKTIVITAS AMPLANG MENGGUNAKAN LEAN SIX SIGMA DI UD KELOMPOK MELATI Nina Hairiyah; Raden Rizki Amalia; Nuryati Nuryati
AGROINTEK Vol 16, No 1 (2022)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v15i4.9973

Abstract

Based on the result of preliminary research at UD Kelompok Melati, in the production process the problem was found, namely the occurrence of waste in the production process. This research purpose to describe the Amplang production process flow, analyze efforts to improve Amplang product productivity with the Lean Six Sigma method and recommend improvements to improve the productivity of Amplang product in UD Kelompok Melati. The production process of Amplang at UD Kelompok Melati begins with sorting of mackerel, cleaning of mackerel, separating meat and bone, milling of mackerel meat, mixing the meatwith mashed seasonings, forming dough, frying, draining and packaging. Efforts to increase productivity at UD Kelompok Melati with the Lean Six Sigma method succeeded in increasing productivity efficiency with a total production time of 113,9 minutes (87,6%) to 94,5 minutes (89,9%) in one production. Recommendations for improving the productivity of Amplang product at UD Kelompok Melati is are proposed layout redesign to reduce waste, create Future Value Stream Mapping (FVSM) and design SOP (Standard Operating Procedure).
PENGENDALIAN KUALITAS AMPLANG MENGGUNAKAN SEVEN TOOLS DI UD. KELOMPOK MELATI Nina Hairiyah; Raden Rizki Amalia; Nuryati Nuryati
AGROINTEK Vol 14, No 2 (2020)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v14i2.6055

Abstract

UD Kelompok Melati is a home industry the processed of amplang.On the process, there is a deficiency product affect to not optimal profit for the industry. The aims of this research is find of the damage kind cause of amplang damage and step to minimize of amplang damage it used with old seven tools (flow chart, Check Sheet, Histogram, Control Chart and Cause and Effect Diagram). Data collection techniques are observation, interview and literature study. The research showed that the deficiency contained at UD Kelompok Melati is amplang cannot expand and perforated. The according of result by check sheet obtained percentage of defects that is 62,9%. The histogram shows from 1000 amplang to the samples, it has 389 amplang that is not expending and 240 amplang had a hole. Seen from control chart it shows the deformities are normal because it is not to cross either the top or down of the line, but quality control has to be optimum because the data of demage from check sheet is over 50%. The factor of damage according by cause and effect diagram is raw material, man and method.
PENINGKATAN PRODUKTIVITAS PEMASARAN YAMNI HONEY DENGAN PENDEKATAN BUSINESS MODEL CANVAS (BMC) DAN ANALISIS SWOT Nina Hairiyah; Raden Rizki Amalia
AGROINTEK Vol 15, No 1 (2021)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v15i1.8587

Abstract

Maju Jaya Abadi farmer group is a farmer group engaged in the cultivation of kelulut bee in Telaga Langsat village, Takisung District, Tanah Laut Regency with Yamni Honey as its outpot product. Based on provious research, it is know that the marketing productivity of their product is still low, so it has an impact on the benefits obtained. Offorts to increase marketing productivity serving are formulated with the Business Model Canvas and SWOT analysis. The results showed that the Yamni Honey had all the building blocks in the Business Model Canvas, including the customer segments (tourists, general public and shops or pharmacies), value proposition (trademark, PIRT number, price, taste and thickness of honey), channels (private outlet , partner outlet  and delivery order), costumer relationship (party or retail purchases and discounted prices), revenue stream (product marketing), key resources (facilities, human and financial), key activities (culvation, honey processing, packaging and product marketing), key partnership (government tourim office, Dekranasda, paman Adul pastry shop and Hani pharmacy), and cost structure (production cost, promotion and marketing). As for SWOT analysis, it is shown that the raw materials, production, product, price and marketing are a factor strengths, weakness, opportunities and threats to Yamni Honey marketing. Based on the analysis of the Maju Jaya Abadi farmer group are in quadrant I (growth) with a strength value of 0.39 and an opportunity of 0.18. Efforts made to improve the productivity of marketing that serves is to use SO (Strength-Oppotunity) strategy, where in marketing their product the farmer group Maju Jaya Abadi is expected to utilize the strengths they have to achieve opportunities that exist outside the product in order to increase marketing productivity from Yamni Honey.
SUPPLY CHAIN MAPPING AND ADDED VALUE ANALYSIS OF CORN COMMODITIES IN TANAH LAUT REGENCY Raden Rizki Amalia; Nina Hairiyah; Nuryati nuryati
Jurnal Agroindustri Vol 10, No 2 (2020)
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/j.agroindustri.10.2.147-155

Abstract

MAKE A COMPOSITE FROM POLYETHYLENE TEREPHTHALATE (PET) PLASTIC WASTE BASED ON SEA PANDAN LEAVES (Pandanus tectorius) Nuryati Nuryati; Raden Rizki Amalia; Nina Hairiyah
Jurnal Agroindustri Vol 10, No 2 (2020)
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/j.agroindustri.10.2.107-117

Abstract

ANALISIS TOTAL PRODUCTIVE MAINTENANCE (TPM) PADA STASIUN KERNEL CRUSHING PLANT (KCP) DI PT. X Nina Hairiyah; Raden Rizki; Rino Adi Wijaya
Jurnal Teknologi Pertanian Andalas Vol 23, No 1 (2019)
Publisher : Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (474.839 KB) | DOI: 10.25077/jtpa.23.1.103-110.2019

Abstract

PT. X merupakan industri pengolahan kelapa sawit yang menghasilkan produk CPO dan PKO. Pada proses produksi di PT. X, mesin yang sering mengalami downtime besar dan breakdown paling banyak terjadi pada mesin First Press di stasiun Kernel Crushing Plant (KCP). Berdasarkan hal tersebut, maka penelitian ini bertujuan untuk melakukan analisis Total Productive Maintenance (TPM) dengan menggunakan Overall Equipment Effectiveness (OEE) pada mesin first press di stasiun KCP. Data yang digunakan berupa data teoritis dan historis mengenai TPM, OEE, dan jam kerja mesin first press. Hasil analisis menunjukkan bahwa nilai OEE pada mesin first press di stasiun KCP PT. X belum memenuhi standar internasional yang telah ditetapkan. Nilai OEE untuk mesin first press pada stasiun KCP memiliki nilai sebesar 68,26% dengan selisih yang cukup jauh dengan nilai standar Internasional yaitu sebesar 85%. Penyebab rendahnya nilai OEE mesin first press di stasiun KCP PT. X karena faktor umur mesin yang sudah tua, proses maintenance yang lama, serta kualitas kernel yang rendah.
Co-Authors Ak Qoyum Finarifi Aprilia Widyastuti Ema Lestari Eva Luliyanti Firdha Nazwa Assivha Utami Hamdan Auli Luthfina Ariyani Maida Hayati Mariatul Kiptiah Meldayanoor Muhammad Noor Muhammad Ramadhani Muhammad Supandi Nanis Nurisyah Nia Erika Safitri Nina Hairiyah Nuryati Nuryati Nuryati Nuryati Nuryati Nuryati Nuryati Nuryati Rino Adi Wijaya Yuliana Ningsih Yurna Lisa