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All Journal ASEAN Journal of Systems Engineering Jurnal technoscientia OPSI SCIENCE TECH: Jurnal Ilmiah Ilmu Pengetahuan dan Teknologi Tekinfo | Scientific Journal of Industrial and Information Engineering Jurnal Teknik Industri : Jurnal Hasil Penelitian dan Karya Ilmiah dalam Bidang Teknik Industri Conference SENATIK STT Adisutjipto Yogyakarta PRODUCTUM : Jurnal Desain Produk (Pengetahuan dan Perancangan Produk) Jurnal Engine: Energi, Manufaktur, dan Material jurnal Teknik Industri - Unisi RESLAJ: RELIGION EDUCATION SOCIAL LAA ROIBA JOURNAL JURNAL TEKNOLOGI TECHNOSCIENTIA IEJST (Industrial Engineering Journal of the University of Sarjanawiyata Tamansiswa) JIE.UPY
Emmy Nurhayati
Industrial Engineering Department, Universitas Sarjanawiyata Tamansiswa, Indonesia
Religion Aerospace Engineering Agriculture, Biological Sciences & Forestry Arts Humanities Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Industrial & Manufacturing Engineering Materials Science & Nanotechnology Mechanical Engineering Social Sciences

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Pendekatan Lean Six Sigma dan Taguchi untuk Mengatasi Masalah Pengemasan dan Pemasaran Produk Wedang Uwuh Instan Sruput Yunitasari, Elly Wuryaningtyas; Nurhayati, Emmy
SENATIK STT Adisutjipto Vol 3 (2017): Dukungan Teknologi Untuk Pengembangan Industri Dirgantara Indonesia
Publisher : Sekolah Tinggi Teknologi Adisutjipto

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (170.173 KB) | DOI: 10.28989/senatik.v3i0.109

Abstract

Wedang Uwuh Instan Sruput is one of the business unit of Industrial Engineering Program,Faculty of Engineering,Universitas Sarjanawiyata Tamansiswa Yogyakarta.Wedang Uwuh Sruput is an innovative manufacture of wedang uwuh into instant from the original form of whole and raw spices.The resulting product results sometimes have different quality/taste in each production process.The purpose of this research is to improve product quality of Wedang Uwuh Instan Sruput,improve the composition of herb wedang uwuh product,improve the concept of packaging and improve the marketing of the wedang uwuh products.The object of this research is Wedang Uwuh Sruput Prodi Teknik Industri UST.The materials used are instant wedang uwuh maker such as ginger,clove leaf,cinnamon leaf, secang wood,cloves,lemongrass,sugar and water.Identification is done on factors that affect product quality in order to create the same product in the market.The experiment was conducted by performing several times of Wedang Uwuh Sruput production with several variations of composition/formula using Taguchi method to maintain product consistency and quality.In this experiment there are 4 factors(sugar,ginger,water and secang)with 3 level design,that is 2,8 kg;2.9 kg and 3.0 kg for sugar,1.0 kg;1.2 kg and 1.4 kg for ginger,water is 5.0 L;5.2 L and 5.4 L,while the secang is 200 gr,210 gr,220 gr.The difference of the output of Wedang Uwuh Sruput is caused by the difference of sugar content,the difference of ginger content,the difference of the amount of water and the difference of the number of secang used,the use of different raw material specification,the length of production process is not same and the production process is still manual.The result shows that Waste which has the highest weight is waiting with the value of 0.252 at rank 31.Then the calculation of sigma value at early check is at the level of 3,001 sigma and final check at 2,455 sigma level.From the calculation of sigma level can be seen that the level of quality in Business Unit Wedang Uwuh "Sruput" is still far from lean six sigma target.Therefore,the advice given to the Business Unit Wedang Uwuh "Sruput" in the form of corrective actions that have been analyzed in this study.It was found that the most appropriate composition based on consumer preferences was Sugar 2.9 kg;Ginger 1.4;Water 5 L; and Wood Secang 200 gr. Keywords: Lean Six Sigma, Taguchi, Packaging, Marketing, Wedang Uwuh Instan Sruput
ANALISIS BEBAN KERJA FISIK DAN MENTAL PETUGAS CLEANING SERVICE MENGGUNAKAN METODE WORK SAMPLING DAN NASA-TLX (STUDI KASUS: UPT STASIUN BESAR LEMPUYANGAN) Widiastuti, Retno; Nurhayati, Emmy; Sari, Erlin Nur Indah
JURNAL TEKNOLOGI TECHNOSCIENTIA Technoscientia Vol 12 No 1 Agustus 2019
Publisher : Lembaga Penelitian & Pengabdian Kepada Masyarakat (LPPM), IST AKPRIND Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (669.71 KB)

Abstract

The problem that occurs in the cleaning service staff at PT KAI is that besides cleaning the station area, they also have to do other work, such as cleaning trains, filling water in train toilets which should have its own officers. There are still many train passengers who dispose of their waste improperly, thereby increasing the workload of cleaning service officers. Another problem is the lack of division of tasks in each element of work. The number of officers in each shift is also not the same, a minimum of 2 and a maximum of 8 people. The number of officers on the morning and evening shifts is 6 to 8 people, while the night shift is 2 to 3 people. The cleaning service staff works for 8 hours per shift with no break time, resulting in complaints of fatigue of the cleaning service staff. This study aims to analyze the physical and mental workload on the cleaning service staff at PT. KAI Daop VI Yogyakarta using work sampling and NASA-TLX methods. Based on the results of this study it was known that the physical workload of staff on the morning shift was 88.6% (=7.1 hours) and on shift 1 it was 93% (=7.4 hours) for 8 productive working hours. The mental workload of staff on shift 1 was 73.3% and 75.0% on shift 2. This indicated that the cleaning service staff workload was classified as heavy and there was a need to improve the work system. This condition indicates that the cleaning service staff workload is heavy and needs to improve the work system.
ANALISIS BEBAN KERJA FISIK DAN MENTAL PETUGAS CLEANING SERVICE MENGGUNAKAN METODE WORK SAMPLING DAN NASA-TLX (STUDI KASUS: UPT STASIUN BESAR LEMPUYANGAN) Widiastuti, Retno; Nurhayati, Emmy; Sari, Erlin Nur Indah
JURNAL TEKNOLOGI TECHNOSCIENTIA Technoscientia Vol 12 No 1 Agustus 2019
Publisher : Lembaga Penelitian & Pengabdian Kepada Masyarakat (LPPM), IST AKPRIND Yogyakarta

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

Abstract

The problem that occurs in the cleaning service staff at PT KAI is that besides cleaning the station area, they also have to do other work, such as cleaning trains, filling water in train toilets which should have its own officers. There are still many train passengers who dispose of their waste improperly, thereby increasing the workload of cleaning service officers. Another problem is the lack of division of tasks in each element of work. The number of officers in each shift is also not the same, a minimum of 2 and a maximum of 8 people. The number of officers on the morning and evening shifts is 6 to 8 people, while the night shift is 2 to 3 people. The cleaning service staff works for 8 hours per shift with no break time, resulting in complaints of fatigue of the cleaning service staff. This study aims to analyze the physical and mental workload on the cleaning service staff at PT. KAI Daop VI Yogyakarta using work sampling and NASA-TLX methods. Based on the results of this study it was known that the physical workload of staff on the morning shift was 88.6% (=7.1 hours) and on shift 1 it was 93% (=7.4 hours) for 8 productive working hours. The mental workload of staff on shift 1 was 73.3% and 75.0% on shift 2. This indicated that the cleaning service staff workload was classified as heavy and there was a need to improve the work system. This condition indicates that the cleaning service staff workload is heavy and needs to improve the work system.
Pendekatan Lean Six Sigma dan Taguchi untuk Mengatasi Masalah Pengemasan dan Pemasaran Produk Wedang Uwuh Instan Sruput Yunitasari, Elly Wuryaningtyas; Nurhayati, Emmy
SENATIK STT Adisutjipto Vol 3 (2017): Dukungan Teknologi Untuk Pengembangan Industri Dirgantara Indonesia
Publisher : Institut Teknologi Dirgantara Adisutjipto

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.28989/senatik.v3i0.109

Abstract

Wedang Uwuh Instan Sruput is one of the business unit of Industrial Engineering Program,Faculty of Engineering,Universitas Sarjanawiyata Tamansiswa Yogyakarta.Wedang Uwuh Sruput is an innovative manufacture of wedang uwuh into instant from the original form of whole and raw spices.The resulting product results sometimes have different quality/taste in each production process.The purpose of this research is to improve product quality of Wedang Uwuh Instan Sruput,improve the composition of herb wedang uwuh product,improve the concept of packaging and improve the marketing of the wedang uwuh products.The object of this research is Wedang Uwuh Sruput Prodi Teknik Industri UST.The materials used are instant wedang uwuh maker such as ginger,clove leaf,cinnamon leaf, secang wood,cloves,lemongrass,sugar and water.Identification is done on factors that affect product quality in order to create the same product in the market.The experiment was conducted by performing several times of Wedang Uwuh Sruput production with several variations of composition/formula using Taguchi method to maintain product consistency and quality.In this experiment there are 4 factors(sugar,ginger,water and secang)with 3 level design,that is 2,8 kg;2.9 kg and 3.0 kg for sugar,1.0 kg;1.2 kg and 1.4 kg for ginger,water is 5.0 L;5.2 L and 5.4 L,while the secang is 200 gr,210 gr,220 gr.The difference of the output of Wedang Uwuh Sruput is caused by the difference of sugar content,the difference of ginger content,the difference of the amount of water and the difference of the number of secang used,the use of different raw material specification,the length of production process is not same and the production process is still manual.The result shows that Waste which has the highest weight is waiting with the value of 0.252 at rank 31.Then the calculation of sigma value at early check is at the level of 3,001 sigma and final check at 2,455 sigma level.From the calculation of sigma level can be seen that the level of quality in Business Unit Wedang Uwuh "Sruput" is still far from lean six sigma target.Therefore,the advice given to the Business Unit Wedang Uwuh "Sruput" in the form of corrective actions that have been analyzed in this study.It was found that the most appropriate composition based on consumer preferences was Sugar 2.9 kg;Ginger 1.4;Water 5 L; and Wood Secang 200 gr. Keywords: Lean Six Sigma, Taguchi, Packaging, Marketing, Wedang Uwuh Instan Sruput
ANALISIS BULLWHIP EFFECT MENGGUNAKAN VENDOR MANAGED INVENTORY DI UMKM MARRONE yunitasari, elly wuryaningtyas; Wardana, Nina; Nurhayati , Emmy
JURNAL TEKNOLOGI TECHNOSCIENTIA Technoscientia Vol 14 No 2 Maret 2022
Publisher : Lembaga Penelitian & Pengabdian Kepada Masyarakat (LPPM), IST AKPRIND Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34151/technoscientia.v14i2.3591

Abstract

One of the problem of supply chain management is a bullwhip effect that causes less than an ideal system supply chain.. As well as UMKM Marrone, which is an industry home-based production of brownies, often experienced the bullwhip effect due to the forecasting are not properly uodated and fluctuations in demand in certain season. The bullwhip effect is one causes swelling of the cost of production. However, bullwhip effect can be anticipated by using a method of vendor managed inventory where the level of vendor controls both of the amount of production, distribution of the products are based on the demand of consumers. The result about the application of the bullwhip effect with the vendor managed inventory method based on the calculations of the BE parameter 1,15 the calculation of the BE value after and before VMI at the level of UMKM Marrone original steamed 1,17 to 0,54; double cheese 1,21 becomes 0,50, at the outlet Adiwerna original steam 1,17 become 0,56; double cheese 1,16 becomes 0,51, at outlet of Brebes orginal steam 1,17 become 0,51;double cheese  1,17 become 0,49, the outlet Mejasem original steam 1,17 become 0,52;double cheese 0,74 to 0,49,at Tegal original steam 1,16 become 0,55; double cheese 2,27 become 0,51.
ANALISIS BULLWHIP EFFECT MENGGUNAKAN VENDOR MANAGED INVENTORY DI UMKM MARRONE yunitasari, elly wuryaningtyas; Wardana, Nina; Nurhayati , Emmy
JURNAL TEKNOLOGI TECHNOSCIENTIA Technoscientia Vol 14 No 2 Maret 2022
Publisher : Lembaga Penelitian & Pengabdian Kepada Masyarakat (LPPM), IST AKPRIND Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34151/technoscientia.v14i2.3591

Abstract

One of the problem of supply chain management is a bullwhip effect that causes less than an ideal system supply chain.. As well as UMKM Marrone, which is an industry home-based production of brownies, often experienced the bullwhip effect due to the forecasting are not properly uodated and fluctuations in demand in certain season. The bullwhip effect is one causes swelling of the cost of production. However, bullwhip effect can be anticipated by using a method of vendor managed inventory where the level of vendor controls both of the amount of production, distribution of the products are based on the demand of consumers. The result about the application of the bullwhip effect with the vendor managed inventory method based on the calculations of the BE parameter 1,15 the calculation of the BE value after and before VMI at the level of UMKM Marrone original steamed 1,17 to 0,54; double cheese 1,21 becomes 0,50, at the outlet Adiwerna original steam 1,17 become 0,56; double cheese 1,16 becomes 0,51, at outlet of Brebes orginal steam 1,17 become 0,51;double cheese  1,17 become 0,49, the outlet Mejasem original steam 1,17 become 0,52;double cheese 0,74 to 0,49,at Tegal original steam 1,16 become 0,55; double cheese 2,27 become 0,51.
ANALISA PENGENDALIAN KUALITAS PRODUK COVER MOTOR PADA PT. ABC MENGGUNAKAN METODE BORDA DAN KAIZEN Elly Wuryaningtyas Yunitasari; Emmy Nurhayati
Science Tech: Jurnal Ilmu Pengetahuan dan Teknologi Vol 2 No 1 (2016): Februari
Publisher : Universitas Sarjanawiyata Tamansiswa

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (278.276 KB) | DOI: 10.30738/jst.v2i1.400

Abstract

This research generally aims to describe the effects of civic learning in nurturing students’ political literacy, and specifically aims to examine and discover the effects of civic components application that consist of civic learning and competences on the level of students’ political literacy. This research used quantitative approach and descriptive method of survey technique. From the research results, it could be generally concluded that: (1) civic learning through various democratic learning methods strengthened the effects of civic education in nurturing students’ political literacy, (2) the better quality of students’ civic competences the higher their level of political literacy, and (3) an effective and meaningful civic competences could directly improve students’ political literacy
APLIKASI METODE QUALITY FUNCTION DEPLOYMENT DALAM PENGEMBANGAN DESAIN ALAT BANTU MAKAN BAGI PENDERITA TUNA DAKSA Emmy Nurhayati
Science Tech: Jurnal Ilmu Pengetahuan dan Teknologi Vol 3 No 1 (2017): Februari
Publisher : Universitas Sarjanawiyata Tamansiswa

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (791.233 KB) | DOI: 10.30738/jst.v3i1.1132

Abstract

Humans who has a perfect physical can easily perform daily activities, one of which is eating. For upper limb disabled people, eating activity is very difficult. This research is for create and develop of assistive tool for eat that can meet the needs of users (upper limb disabled people), technical requirements, convenience of usability, ergonomic  assistive tool for eat . The method used to create and develop of  assistive tool for eat (Adjusted Spoon V2) is the Quality Function Deployment (QFD). Based on House of Quality (HOQ) matrix results, the first technical requirement is the motion mechanisms (priority 52.44%), second is spring (38.64% priority), third is digitalization (priority 8.92%). The results of this research are Adjusted Spoon V2 prototype that developed to be able to meet the needs of upper limb disabled people in eating activities that include spoon movement  flexibility, stick movement flexibility and treadle flexibility, making it easier for them to operate it.
PENDEKATAN LEAN SIX SIGMA DAN TAGUCHI UNTUK MENGATASI MASALAH PENGEMASAN DAN PEMASARAN PRODUK WEDANG UWUH INSTAN SRUPUT Elly Wuryaningtyas Yunitasari; Emmy Nurhayati
Science Tech: Jurnal Ilmu Pengetahuan dan Teknologi Vol 3 No 2 (2017): Agustus
Publisher : Universitas Sarjanawiyata Tamansiswa

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (946.686 KB) | DOI: 10.30738/jst.v3i2.1925

Abstract

Wedang Uwuh Instan Sruput is one of the business unit of Industrial Engineering Program, Faculty of Engineering, Universitas Sarjanawiyata Tamansiswa Yogyakarta. Wedang Uwuh Sruput is an innovative manufacture of wedang uwuh into instant from the original form of whole and raw spices. The resulting product results sometimes have different quality/taste in each production process. The purpose of this research is to improve product quality of Wedang Uwuh Instan Sruput, improve the composition of herb wedang uwuh product, improve the concept of packaging and improve the marketing of the wedang uwuh products. The object of this research is Wedang Uwuh Sruput Prodi Teknik Industri UST. The materials used are instant wedang uwuh maker such as ginger, clove leaf, cinnamon leaf, secang wood, cloves, lemongrass, sugar and water. Identification is done on factors that affect product quality in order to create the same product in the market. The experiment was conducted by performing several times of Wedang Uwuh Sruput production with several variations of composition/formula using Taguchi method to maintain product consistency and quality. In this experiment there are 4 factors(sugar,ginger,water and secang)with 3 level design,that is 2,8 kg;2.9 kg and 3.0 kg for sugar,1.0 kg;1.2 kg and 1.4 kg for ginger,water is 5.0 L;5.2 L and 5.4 L,while the secang is 200 gr,210 gr,220 gr. The difference of the output of Wedang Uwuh Sruput is caused by the difference of sugar content, the difference of ginger content, the difference of the amount of water and the difference of the number of secang used, the use of different raw material specification, the length of production process is not same and the production process is still manual. The result shows that Waste which has the highest weight is waiting with the value of 0.252 at rank 31. Then the calculation of sigma value at early check is at the level of 3,001 sigma and final check at 2,455 sigma level. From the calculation of sigma level can be seen that the level of quality in Business Unit Wedang Uwuh "Sruput" is still far from lean six sigma target. Therefore, the advice given to the Business Unit Wedang Uwuh "Sruput" in the form of corrective actions that have been analyzed in this study. It was found that the most appropriate composition based on consumer preferences was Sugar 2.9 kg;Ginger 1.4;Water 5 L; and Wood Secang 200 gr.
Identifikasi Identifikasi Produk Cacat Briket Tempurung Kelapa Menggunakan Six Sigma dan Fuzzy Analytical Hierarchy Process (FAHP) Shintya Kurniawan; Elly Wuryaningtyas; Emmy Nurhayati
Science Tech: Jurnal Ilmu Pengetahuan dan Teknologi Vol 8 No 1 (2022): Februari
Publisher : Universitas Sarjanawiyata Tamansiswa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30738/st.vol8.no1.a11042

Abstract

CV. Bintang Yasa Abadi is a management company coconut shell waste  into briquette products and is marketed for export to the Middle East. Poor quality control process results in a large number of inappropriate products and becomes a problem during production process. Purpose of this study to determine the level of company productivity, the factors that cause non comformances and improvement. The method used in this study is the six sigma method and improvements effort the assesment priority using the FAHP method so that the resulting assesment is accurate and objective.The results of the research using the six sigma method resulted in a DPMO 7.604,74, a sigma value of 3,92, and the factors causing defect came from machine, material, environment, method, human, and measurement. The results og the FAHP assessment resulted in the highest weight in the effort to improve the evaluation measurement of quality of water content and density of briquattes 0,364, supervision of workers in the cutting section according to the SOP with repair weight of 0,202 and checking the dry content of coconut shells using a Moisture Meter (measuring water humidity) with repair weight of 0,718 improvement.
Co-Authors Atala Rohman Dharu Dinda Zulmarihana Dyah Ari Susanti Elly Wuryaningtyas Yunitasari Muslikhin Hidayat Renno Angga Mardian Retno Widiastuti Retno Widiastuti Sari, Erlin Nur Indah Satrio Wibowo Mahardika Shintya Kurniawan Sri Puji Saraswati Syamsul Ma’arif V. Reza Bayu Kurniawan VRB Kurniawan Wahyuniati Ridwan Wahyuniati Ridwan Wardana, Nina