Article Per Year (5 Year)
p-Index From 2019 - 2024
0.61
P-Index
This Author published in this journals
All Journal Jurnal Pembangunan Nagari Andalasian International Journal of Applied Science, Engineering, and Technology
Fandy Triawan
Unknown Affiliation
Civil Engineering, Building, Construction & Architecture Decision Sciences, Operations Research & Management Earth & Planetary Sciences Electrical & Electronics Engineering Energy Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Mechanical Engineering Public Health

Published : 3 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 3 Documents
Search

 1 
Strategi Bisnis Kuliner Japan.pdg Dengan Pendekatan Business Model Canvas (BMC) di Kota Padang Prima Fithri; Alizar Hasan; Septianas Yunior; Fandy Triawan
Jurnal Pembangunan Nagari Vol 6 No 2 (2021)
Publisher : Badan Penelitian and Pengembangan (Balitbang), Padang, West Sumatra, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30559/jpn.v6i2.258

Abstract

Since the corona virus was declared a pandemic by the World Health Organization (WHO), the central government and local governments have issued policies and regulations aimed at breaking the chain of spreading the virus. The PSBB regulation has an impact on sales of Japan.pdg. During the pandemic, to be precise since mid-March 2020, Japan.pdg experienced a 42% decline in sales. For this reason, the purpose of this research will be to look at the design of new business strategies in the face of the Covid-19 pandemic. To achieve this, the method used in this research is the Business Model Canvas (BMC) method. Strategy formulation is carried out in 3 stages, namely input, process and matching stages. Finally, a Business Model Canvas (BMC) is designed based on the results of matching the strategies that have been obtained previously. The results obtained from this study are that Japan.pdg must maintain the quality of its products, add menus that are much needed by consumers during the pandemic, add brands/banners/booths in front of stores, so that they are easily accessible and seen by consumers, provide cheap, complete and affordable food packages. according to the economic conditions of the community. In addition, Japan.pdg needs to maximize promotions through social media such as Instagram, Facebook, and the use of WhatsApp business, add collaboration partners such as Grabfood so that they can reach other consumers, and provide special discounts and promos to attract consumers' attention.
Strategi Pengembangan Parawisata Budaya Saribu Rumah Gadang Menggunakan Analisis SWOT Nilda Tri Putri; Afdhal Habibullah; Prima Fithri; Fandy Triawan
Jurnal Pembangunan Nagari Vol 7 No 1 (2022)
Publisher : Badan Penelitian and Pengembangan (Balitbang), Padang, West Sumatra, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30559/jpn.v7i1.299

Abstract

Saat ini Wisata Saribu Rumah Gadang tidak memiliki rencana strategi dalam pengelolaan destinasinya. Sebagai destinasi unggulan pariwisata di Kabupaten Solok Selatan, objek wisata Saribu Rumah Gadang mesti dikelola dengan baik dan memiliki perencanaan yang strategis. Saribu Rumah Gadang pada tahun 2017 mendapatkan penghargaan di tingkat nasional sebagai kampung adat terpopuler di Indonesia. Perencanaan strategi dapat membantu objek wisata Saribu Rumah Gadang dalam mengembangkan potensi yang dimiliki dan mampu menarik minat wisatawan untuk berwisata di Solok Selatan. Oleh sebab itu, perlu dilakukan pembuatan rencana strategi Saribu Rumah Gadang untuk dapat meningkatkan kualitas pariwisata dengan mengembangkan segala potensi yang dimiliki. Adapun metode yang digunakan adalah metode SWOT (Strength, Weakness, Opportunities, Threats). Perencanaan strategi dilakukan dengan beberapa tahapan yaitu tahapan input, proses dan pencocokan. Terakhir dirancang action plan berupa rencana tindak dan kegiatan untuk menjadi rekomendasi strategi pengembangan pariwisata Saribu Rumah Gadang. Hasil yang diperoleh dari hasil pencocokan adalah pembuatan paket wisata, pemberdayaan masyarakat kawasan objek wisata, mengadakan event-event, upaya meningkatkan minat wisatawan, menerapkan CHSE (Cleanlinnes, Health, Safety, and Environment Sustainbility), pengadaan layanan digitalisasi berbasis android dan IOS, membentuk lembaga pengelolaan dengan mengadopsi konsep Destination Management Organization (DMO), memberikan pelatihan-pelatihan, membangun pusat informasi dan pengaduan wisatawan.
Manufacturing Continuous Improvement of Busbar Product Using Six Sigma Approach At PT.XYZ Prima Fithri; Jihan Nabila; Fandy Triawan; Armijal Armijal
Andalasian International Journal of Applied Science, Engineering and Technology Vol. 2 No. 3 (2022): November 2022
Publisher : LPPM Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/aijaset.v2i03.36

Abstract

PT. XYZ is a manufacturing company engaged in the production of cables and conductors such as busbars. Busbar is a copper bar used to distribute electric power. The problem that occurs at PT. X is that there are still reject products in the busbar production The reject criteria found are as follows: bent busbar, scratched visual, oxidized visual, cracked visual during bending test. This aims of this research are to reduce the total rejects in busbar products by proposing improvements to the busbar production process using the six-sigma method. The data used in this study consisted of primary data (results of discussions with production managers, quality control managers and engineering staff and research in field) and secondary data types and total rejects within 21 months. The results of this research found that at the define stage scratched busbar and bent busbar are the dominant type of busbar that will be improved in this research. At the measure stage, the company sigma value is 3.607. This result can be used to propose quality improvement for the busbar production process whisch is obtained so that the company can reduce the number of defective products and improve product quality.
Co-Authors Afdhal Habibullah Alizar Hasan Armijal Armijal Jihan Nabila Nilda Tri Putri Prima Fithri Prima Fithri Septianas Yunior