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M. Hindun Pulungan
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Minimasi Biaya Distribusi Tempe Dengan Menggunakan Metode Travelling Salesman Problem (TSP) (Studi Analisa Usaha Kecil Hikma Sanan – Malang). Utomo, Handri Tri; Pulungan, M. Hindun; Santoso, E.F. Sri Maryani
Jurnal Teknologi Pertanian Vol 5, No 2 (2004)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

Pengelolaan perusahaan dapat dilakukan dengan baik melalui peningkatan produktivitas kerja terutama untuk perusahaan yang proses produksinya dilakukan secara manual. Perusahaan rokok Sumber Rejeki adalah salah satu perusahaan yang proses produksinya dilakukan secara manual. Permasalahan yang terjadi adalah perusahaan hanya bisa memenuhi 75% target produksi yang ada. Perbaikan metode kerja di bagian pelintingan rokok dapat dilakukan untuk mengatasi masalah tersebut. Perbaikan metode kerja ini bisa dilakukan melalui studi gerak dan waktu. Tujuan dari penelitian ini adalah meningkatkan efisiensi kerja melalui perbaikan metode kerja pada bagian pelintingan. Hasil penelitian menunjukkan dari perbaikan metode kerja pada proses pelintingan rokok di P.R. Sumber Rejeki yang dilakukan dengan merubah tata letak, menggabungkan gerakan tangan kiri dan tangan kanan, serta mengeliminasi gerakan menunggu (unavoidable delay) dan memegang untuk memakai (hold). Perbaikan ini dapat mempercepat waktu siklus dan waktu standar serta meningkatkan output aktual, output standar dan efisiensi kerja.   Kata kunci: perbaikan metode kerja, waktu standar, efisiensi kerja
Tamarind Kernel Powder (Tamarindus Indica) Processing (Reviews on Roasting Temperature and Roasting Duration Pulungan, M. Hindun; Sukardi, Sukardi; Maryani, E. F. Sri; Atifah, Nur; Sucipto, Sucipto
Jurnal Teknologi Pertanian Vol 2, No 3 (2001)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

Tamarind kernel is a kind of waste that is not yet used optimally. As natural hydrocolloid source, for it is containing starch and gum, the kernel can be changed in powder form to increase its utility. In powder processing, kernel shell must be separated. One manner to separate it is by roasting where problem of roasting Research is designated to achieve combination of the best behavior of roasting temperature and roasting duration in processing of tamarind kernel as well as the calculation of production cost. Hypothesis is made. It is estimated that the inter-relation between roasting temperature and roasting duration increases the characters of tamarind kernel powder. Experimental method is used. Group random engineering, arranged by factorial, that is, two factors and three replications is implemented. Factor I is roasting temperature such as 1400C, 1500C, 1600C, and Factor II is roasting duration such as 10 minutes, 15 minutes, and 20 minutes. Analysis result of product random on tamarind kernel powder indicates that interaction between roasting temperature and roasting duration on water level, powder degree, viscosity, gel strength, rendemens and color pleasure is observed. However, interaction between roasting temperature and roasting duration in scent pleasure is not achieved. Analysis to obtain the best alternative results in best alternative of roasting temperature treatment at 1400C for 10 minutes by water level averages to 8,717% bk, starch level to 61,18% bk, viscosity 53,82 cP, gel strength 0,0097 mm/g/seconds, color and scent pleasures and rendements to 77,17% bk, production cost in first year is Rp. 525,00 for each 1 kg.   Keywords: tamarind kernel, roasting
P and Q Models of Material Inventory Control Systems on Snack Production in Traditional Snack Company Malang Pulungan, M. Hindun; Sukardi, Sukardi; Rofida, Siti
Jurnal Teknologi Pertanian Vol 2, No 2 (2001)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

In the company, materials inventory control system show the supply of materials repeatedly occurs but the demand of materials dependently on the rate of productions.  Refer on this condition, statistic method used for materials inventory control, i.e. P and Q model. They are determines the quantity the time of ordering materials to minimize total inventory cost.The Q model parameter comprises of ordering materials quantity, ordering time, and buying price.  The changes of Q model parameter to 90% affect on optimum ordering quantity but it is not change the model. On P model the changes of quantity of ordering materials to 90% influence to maximum inventory but it is not change the model. The changes on ordering time and buying price didn’t affect to rate of maximum inventory nor to change the model.On Q and P model application, the broken materials rate only depend on the weight of bowl and the shrink of materials weight, so it is important to investigate broken chemically pattern of materials when storage time. In addition, application of both models based on constant rate production capacity, so it is important too, to investigate materials inventory model if the company widened or production capacity increased.Keywords: P and Q model, material inventory control  system, snack production
Co-Authors A.A. Ketut Agung Cahyawan W E. F. Sri Maryani E.F. Sri Maryani Santoso Handri Tri Utomo Nur Atifah Sukardi Sukardi