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All Journal Jurnal Optimasi Sistem Industri Jurnal Ilmiah Teknik Industri Jurnal RESTI (Rekayasa Sistem dan Teknologi Informasi) Matrik : Jurnal Manajemen, Teknik Informatika, dan Rekayasa Komputer Indonesian Journal of Halal Research Warta Pengabdian Andalas: Jurnal Ilmiah Pengembangan Dan Penerapan Ipteks

Ikhwan Arief

Universitas Andalas

Author-ID : 285627

Religion Biochemistry, Genetics & Molecular Biology Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Engineering Environmental Science Industrial & Manufacturing Engineering Mechanical Engineering Medicine & Pharmacology Social Sciences Other

Published : 11 Documents Claim Missing Document

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Pembuatan Knowledge Management pada External Cylindrical Grinding Ikhwan Arief; Muhammad Arieaman Fikri
Jurnal Optimasi Sistem Industri Vol. 15 No. 1 (2016): Published in March 2016
Publisher : The Industrial Engineering Department of Engineering Faculty at Universitas Andalas

Knowledge management is a process that helps an organization or company in identifying, selecting, preparing, distributing and sending important information and expertise part of an organization or a company to change the behavior or attitude that is not in place. Grinding processes are usually based on the experiences of people who have are experts in their work (tacit knowledge) that will be collected and converted into explicit knowledge so that the information can be maintained and easily accessible.The design began by analyzing the external cylindrical grinding systems and translate them into Unified Modelling Language (UML) which was followed by the design of database and computer software, and test the software. The application software is web-based and can be accessed by multiple users. The application will help the operator in determining parameters with given option of parameter recommendation. The system gives recommendations based on the tacit knowledge that has been gathered into explicit knowledge. The output of the application is a list of selected parameters and report cases. Report data in the case will be used to set up the machine.

Perancangan Purwarupa Sistem Pengendalian Kualitas Pengukuran Dimensi Produk Terotomasi Ikhwan Arief; Rahmat Fajri
Jurnal Optimasi Sistem Industri Vol. 14 No. 2 (2015): Published in 1st October 2015
Publisher : The Industrial Engineering Department of Engineering Faculty at Universitas Andalas

The production process is one of the several main activities in industries. The process followed by quality control to achieve expected final products. Products' conformities to design specification can be achieved through direct measurement. However, not all measurements can be done directly while the process is running. Inconformities to product's design specification could result in unfunctional or rejected products. This will render producers into losing their profits. Technology plays a major role in simplifying products' measurement processes. Advancement in technology made it possible to automate measurement processes and will also make it possible to do during the production process in achieving expected quality control as early as possible. The quality control yield measurements in products'lengths, widths and depths/ heights which will control products' dimension and generate quality control chart. The proposed prototype will allow measurements of product dimension and data acquisition directly during the process without disrupting on going processes.

Indikator Proses Utama pada Proses Grinding dengan Pendekatan Manajemen Pengetahuan Ikhwan Arief; Alfajri Nalda
Jurnal Optimasi Sistem Industri Vol. 13 No. 2 (2014): Published in 1st October 2014
Publisher : The Industrial Engineering Department of Engineering Faculty at Universitas Andalas

This study discusses about key process indicators in grinding with the knowledge management approach. Common/key indicators used in the machine are workpiece, grinding wheel, dressing tool and coolant. The resulting key processeswill benefit firms and their operators especially new ones in managing scienceson grinding process that will allow knowledge transferred to new operators quickly. Process indicators are described with IDEF0 diagrams which will define the inputs, outputs, mechanisms and controls.Keywords: Knowledge Management, Grinding, IDEF0AbstrakPenelitian ini membahas tentang indikator proses utama pada proses grinding/gerinda dengan pendekatan manajemen pengetahuan. Indikator umum yang dipakai yaitu mesin, benda kerja, grinding wheel, dressing tool dan coolant. Hasil ini akan bermanfaat untuk membantu perusahaan dalam mengelola ilmu pengetahuan pada proses grinding sehingga akan memudahkan pewarisan ilmu pengetahuan kepada operator baru dari operator senior. Indikator proses digambarkan dengan IDEF0 yang memperlihatkan masukan, luaran, mekanisme dan kontrol pada proses.Kata kunci: Manajemen Pengetahuan, Grinding, IDEF0

Identification of Internal Academic Factors Affecting Academic Entrepreneurship: A Case Study Prima Fithri; Rida Rahim; Donard Games; Alizar Hasan; Ikhwan Arief
Jurnal Optimasi Sistem Industri Vol. 20 No. 2 (2021): Published in November 2021
Publisher : The Industrial Engineering Department of Engineering Faculty at Universitas Andalas

Academic Entrepreneurship is an entrepreneurial activity conducted by scientists/academics who market their research results commercially to achieve specific economic benefits or rewards. This research focuses on academic entrepreneurship that occurs at Andalas University. There is still a lack of academics whose research products for commercialization are about 22.73%. It is because there are factors that influence academic entrepreneurship activities at Andalas University. One of them is the internal academic factor. The internal factors are Control System, Organizational Culture, Human Resource Management System, Organizational Structure, and Academic Leadership Behavior. The purpose of this study is to analyze the university's internal factors on academic entrepreneurship. This research uses a quantitative approach derived from 106 Andalas University academics with Structural Equation Modelling (SEM) methods with SmartPLS Software. The result obtained in this study is that the control system exerts a positive and negative influence on academic entrepreneurship. In contrast, other factors have a significant positive influence on academic entrepreneurship. The research results show that the university's control system, organizational structure, and human resources had no significant positive effect on academics at Andalas University. Meanwhile, entrepreneurial behavior and organizational culture have a significant positive effect on academic entrepreneurship at Andalas University. Further research should be analyzed for all universities with innovative products and are ready for commercialization throughout Indonesia. This research is still a case study and needs to be developed.

Factors Affecting Customer Satisfaction In E-Commerce Dina Rahmayanti; Eri Wirdianto; Ikhwan Arief; Arri Fatimah Zahra; Hafizh Ahmad
Jurnal Ilmiah Teknik Industri Vol. 20, No. 2, December 2021
Publisher : Department of Industrial Engineering Universitas Muhammadiyah Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23917/jiti.v20i2.15635

This research aims to identify the influence of website quality, product quality, product price, and safety shopping on e-commerce customer satisfaction and determine the significant factor influencing e-commerce customer satisfaction. The method used in this research is multiple linear regression analysis to identify the relationship between independent variables and dependent variables. This research uses the purposive sampling technique to determine the sample size through an online questionnaire to obtain the primary data. The 184 respondents respond to the online questionnaire through social media. This research shows that website quality, product quality, product price, and safety shopping simultaneously influence customer satisfaction. Furthermore, the most significant factor affecting customer satisfaction is product quality; this factor contributes as much as 38% among the other three independent variables in this research.

Pengembangan Antarmuka Portal Universitas untuk Meningkatkan Pengalaman Pengguna Ikhwan Arief; Asmuliardi Muluk; Ahmad Syafruddin Indrapriyatna; Mahira Falevy
Jurnal RESTI (Rekayasa Sistem dan Teknologi Informasi) Vol 5 No 6 (2021): Desember 2021
Publisher : Ikatan Ahli Informatika Indonesia (IAII)

Technology has been growing rapidly to help humans living their everyday life. Human, as the user interacts through an interface called user interface (UI), and the experience that the users are having is called user experience (UX). UI and UX are inseparable as a good user interface will result in a better user experience. Portal Unand is a web-based app that has all academic information for students. An initial survey was conducted to find out student’s thoughts on Portal Unand. Students have complaints towards Portal Unand due to its unresponsiveness, old-fashioned design, important features weren’t highlighted, etc. Hence, it reduced user experience in using Portal Unand. In this study, the redesign was done by using the design thinking. The study started from empathizing with the users until testing the prototype to the users by conducting usability testing. Usability testing was conducted by using Maze and System Usability Scale (SUS). The score of usability testing was 84 which fell into the high range. The SUS score was 83.33 which fell into grade A and acceptable category. As the new prototype managed to fulfill users’ needs and met users’ expectations, the prototype was usable and ready to be developed.

Pelatihan Standar Penanganan Pangan Rendang di Sentra Produksi Randang Reinny Patrisina; Prima Fithri; Lusi Susanti; Hilma Raimona Zadry; Difana Meilani; Eri Wirdianto; Jonrinaldi Jonrinaldi; Desto Jumeno; Asmuliardi Muluk; Alexie Herryandie; Feri Afrinaldi; Henmaidi Henmaidi; Alfadhlani Alfadhlani; Insannul Kamil; Dicky Fatrias; Taufik Taufik; Wisnel Wisnel; Alizar Hasan; Rika Ampuh Hadiguna; Ahmad Syafruddin; Nilda Tri Putri; Elita Amrina; Ikhwan Arief; Afri Adnan
Warta Pengabdian Andalas Vol 26 No 2 (2019)
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat (LPPM) Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/jwa.26.2.112-116.2019

Nowadays, consumers are getting smarter in choosing products, including food products. Food safety is an important thing that must be considered by the food industry. Unsafe food production can only be done because of food, product needs, lengthy legal process, but can also damage the community. Customer needs demand certainty from the food provided in a way that meets food safety standards, from the garden to the table. To fulfill this reason, all parties involved in the food production process must know and understand well matters related to food procurement standards for the products produced. Rendang is one of the traditional foods of West Sumatra that has begun worldwide. This requires the need to produce rendang with food safety standards is very important. Based on this, within the framework of the Community Service Department of Industrial Engineering UNAND conducts training / technical guidance related to the rendang food procurement standards with training on Good Manufacturing Practices (GMP). This activity was expected to help Small and Medium Enterprises to get business standardization.

Perancangan Platform Pengaduan Perundungan Berlandasarkan Bukti menggunakan Metode Agile Muhammad Ilhamdi Rusydi; Yoan Winata; Dhiny Yurichy Putri; Budi Agung Santoso; Nurul Azizah Dhuha; Muhammad Khalish; Ikhwan Arief; Hermawan Nugroho
MATRIK : Jurnal Manajemen, Teknik Informatika dan Rekayasa Komputer Vol 21 No 2 (2022)
Publisher : LPPM Universitas Bumigora

Penelitian ini bertujuan untuk membuat sebuah platform pengaduan perundungan berlandaskan bukti yang terhubung dengan institusi terkait. Orang ketiga dapat menggunakan platform ini untuk melaporkan kejadian perundungan. Platform ini juga dapat digunakan untuk mengetahui kesehatan mental penggunanya. Platform memiliki fitur konsultasi dalam jaringan melalui fitur chat serta artikel edukasi psikologi dengan berbasis Progressive Web App. Laporan dapat dilakukan oleh korban ataupun pihak ketiga. Laporan perundungan akan masuk ke sekolah korban dan diproses melalui admin sekolah. Pelapor dapat memantau status dari kasusnya. Sekolah dapat merekap laporan kasus dalam rentang waktu tertentu. Pengujian telah dilakukan bersama siswa SMP dan SMA, guru BK, mahasiswa, bagian kemahasiswaan perguruan tinggi dan masyarakat umum. Pengujian dilakukan dengan peran admin institusi, admin pengaduan dan pengguna dengan total responden sebanyak 81 orang. Pengujian dilakukan terkait fungsional menggunakan blackbox test dan uji performa dari platform berdasarkan beberapa aspek. Berdasarkan pengujian yang telah dilakukan, platform ini sudah berfungsi dengan baik. Nilai rata-rata pengujian untuk semua fungsi adalah 351 dari maksimal 400 poin. Pengujian memberikan nilai rentang kelompok tinggi terhadap performa platform karena sudah sesuai dengan kebutuhan pengguna dan sudah memiliki tampilan yang mudah dimengerti, nyaman digunakan. Platform ini bisa menjadi alternatif solusi untuk menyelesaikan kasus perundungan terutama di sekitar kita.

Halal Assessment Model Design in Bakery Industry Alyani Rahma Putri; Nilda Tri Putri; Alizar Hasan; Ikhwan Arief; Hayati Habibah Abdul Talib
Indonesian Journal of Halal Research Vol 3, No 2 (2021): August
Publisher : UIN Sunan Gunung Djati Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15575/ijhar.v3i2.13000

Bakery product is a product with huge business opportunities in the domestic and international halal food market. Bakery companies demand to keep consumers' trust in their bakery products. This study aims to design the halal assessment model required to determine the critical point in the bakery-making business process. This assessment tool is intended to understand, acknowledge, and determine the critical point of the bakery production process from the halal degree and is reviewed from all aspects, such as the materials’ content, as well as the material acquisition and processing method based on 18 criteria of Good Manufacturing Practices (GMP) principles. The halal assessment model designed in this research used the Quality Function Deployment (QFD) approach, which was integrated into the company's business process. The halal critical bakery (HCB) was grouped based on Supply Chain Operations Reference (SCOR) model. Matrix 1 integrated GMP and business process (BP), and matrix 2 integrated GMP and HCB. The results of the design model implementation based on the standards set by the Halal Auditor of Institute for the Study of Food, Drugs, and Cosmetics Indonesian Ulema Council (LPPOM MUI) found that the company met the standard matrix component one by 47%. In comparison, matrix component 2 was only able to meet the Auditor standards by 34%, and the matrix component 3 standards were able to be fulfilled by the company by 75%. The fulfillment value of each matrix is influenced by the negative gap that occurs; the negative gap occurs because of the standard criteria in the technical matrix that are not accomplished. This halal assessment model design is expected to help the company evaluate and control critical points in the business processes.

Designing Food Safety Management and Halal Assurance Systems in Mozzarella Cheese Production for Small-Medium Food Industry Nilda Tri Putri; Arif Kharisman; Ikhwan Arief; Hayati Habibah Abdul Talib; Khairur Rijal Jamaludin; Elsayed Ali Ismail
Indonesian Journal of Halal Research Vol 4, No 2 (2022): August
Publisher : UIN Sunan Gunung Djati Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15575/ijhar.v4i2.12996

Indonesia's small and medium-sized enterprises (SMEs) are having difficulty implementing a food safety management and halal assurance system. This article aims to design a food safety and halal assurance system for Dairy Farm SMEs. This research designed a food system by identifying the application of Good Manufacturing Practices (GMP) and the HACCP to Dairy Farm SMEs based on the survey, in-depth interviews, and document standard review. The food safety system was implemented using HACCP, and six Critical Control Point (CCP) processes were identified, including milking (raw material), storage, pasteurization, curd filtering, and cheese packaging. The halal assurance system is implemented at Dairy Farm SMEs by identifying and improving the company's business processes and the mozzarella cheese production process. In addition, a Standard Operating Procedure (SOP) was developed, including a food safety system and a halal assurance system. The research results can be used wisely by Dairy Farm SMEs to assist in obtaining recommendations from the Food and Drug Supervisory Agency and halal certification.

Co-Authors Afri Adnan Afrinaldi, Feri Ahmad Syafruddin Ahmad Syafruddin Indrapriyatna Alexie Herryandie Alfadhlani Alfajri Nalda Alizar Hasan Alyani Rahma Putri Ardhian Agung Yulianto Arif Kharisman Arri Fatimah Zahra Asmuliardi Muluk Budi Agung Santoso Desto Jumeno Dhiny Yurichy Putri Dicky Fatrias Difana Meilani Dina Rahmayanti Donard Games Elita Amrina Elsayed Ali Ismail Eri Wirdianto Hafizh Ahmad Hayati Habibah Abdul Talib Henmaidi Henmaidi Hermawan Nugroho Hilma Raimona Zadry Jonrinaldi Kamil, Insannul Khairur Rijal Jamaludin Lusi Susanti Mahira Falevy Muhammad Arieaman Fikri Muhammad Farhandika Muhammad Khalish Nilda Tri Putri Nurul Azizah Dhuha Prima Fithri Prima Fithri Rahmat Fajri reinny patrisina Rida Rahim Rika Ampuh Hadiguna Rusydi, Muhammad Ilhamdi Taufik Taufik Wisnel Wisnel Yoan Winata Yumi Meuthia

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