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All Journal Jurnal Teknologi Pertanian Jurnal Sains dan Teknologi Pangan Industria: Jurnal Teknologi dan Manajemen Agroindustri
Dhita Morita Ikasari
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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 Engineering Environmental Science Industrial & Manufacturing Engineering Materials Science & Nanotechnology Medicine & Pharmacology Other

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Application of Six Sigma Method for Process Improvement in Reducing Pack Defect of Greenfield Milk (Case Study in PT Greenfield, Malang) Hariri, Rifan; Astuti, Retno; Ikasari, Dhita Morita
Jurnal Teknologi Pertanian Vol 14, No 2 (2013)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

PT Greenfield has always tried to produce milk in accordance with the standards in order to satisfy the consumer, but the fact showed that there were product defects in PT Greenfields. The defects were occurred in handling after the filling process which caused defects in packaging (pack defect). The aim of this research were knowing the factors that cause the pack defect of Greenfields ESL (Extended Self Life) milk and knowing the priority of proposed improvements  which would be used to reduce the number of pack defects of  Greenfields  ESL milk. Data were analyzed using six sigma methods through define, measure, analyze, and improve phase. The research results showed  that the factors caused pack leakage were problems of filling machine, dropping of stacked packs or pack hitting by  forklift, carelessness on stuffing, imprecise in placing cartoons on the pallet, human error/carelessness, flabby paper, and high humidity. Filling machine has the greatest value of RPN Risk Priority Number) of FMEA (Failure Mode Effect Analysis). It  indicates that the priority of improvements was on filling machine.Keywords: Deffect, FMEA, RPN, six sigma
Performance Appraisal of Fresh Milk Supplier using Analytic Network Process Method and Rating Scale: Case Study in ‘Pusat Koperasi Industri Susu’ Sekar Tanjung Pasuruan Arin, Riska Devi Nur; Astuti, Retno; Ikasari, Dhita Morita
Jurnal Teknologi Pertanian Vol 14, No 2 (2013)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

Pusat Koperasi Industri Susu (PKIS) Sekar Tanjung Pasuruan is a company engaged in the processing of milk. Performance improvement is needed in increasing competitiveness of PKIS Sekar Tanjung Pasuruan. One of the factors that affect the performance of PKIS Sekar Tanjung Pasuruan is performance of its suppliers. The purposes of this research were to obtain the weight of fresh milk supplier performance criteria by applying Analytic Network Process (ANP) method and to get the order or priority of fresh milk supplier based on rating scale. ANP is a weighting performance criteria method. ANP involves the interaction and dependence of high-level elements in the hierarchy of low-level elements. By using ANP method, supplier performance was expected being able to be assessed in accordance with the company’s key criteria. The result of criteria weight were efficiency (0.088), flexibility (0.056), responsiveness (0.503), and food quality (0.353). The result of subcriteria weight were production cost (0.044), transaction cost (0.044), consumer satisfaction (0.008), volume flexibilities (0.019), delivery flexibilities (0.003), delivery delay (0.026), fill rate of order quantity (0.143), suitable of delivery method (0.260), consumer complain (0.100), physical appearance (0.024), safety and healthy product (0.042), product reliability (0.059), production system (0.189), and environmental aspect (0.039). The results of performance assessment of fresh milk supplier based on descending scores are supplier F (3.331), supplier A (3.213), supplier D (2.917), supplier C (2.875), supplier E (2.722), and supplier B (2.672).Key Words: ANP,  Rating Scale, performance of supplier
Apple Chip’s Material Requirement Planning at UD. Ramayana Agro Mandiri Citraresmi, Ardaneswari Dyah Pitaloka; Santoso, Imam; Deoranto, Panji; Asmaul, Siti; Rahayu, Endah; Ikasari, Dhita Morita; Silalahi, Rizky Lutfian Ramadhan
Jurnal Teknologi Pertanian Vol 17, No 1 (2016)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

Penelitian ini bertujuan untuk mendapatkan informasi kebutuhan dan pengadaan bahan baku apel di UD. Ramayana Agro Mandiri, serta pengendalian persediaan agar proses produksi dapat berjalan dengan lancar. Metode yang digunakan dalam penelitian ini adalah perhitungan Material Requirement Planning (MRP). Dari hasil penelitian tersebut UD. Ramayana dapat melakukan perencanaan kebutuhan bahan baku keripik apel menggunakan perhitungan MRP dengan teknik EOQ. Pemesanan buah apel dilakukan sebanyak 12 kali dalam satu tahun sedangkan untuk bahan baku yang lain, seperti aluminium foil, vitamin C, minyak goreng, dan kardus dipesan oleh UD. Ramayana sebanyak 2 kali dalam satu tahun. Pemesanan buah apel dilakukan setiap bulan, sedangkan aluminium foil dipesan pada periode ke 0 (sebelum proses produksi) dan bulan ke 8, vitamin C dan kardus dipesan pada periode ke 0 (sebelum proses produksi) dan bulan ke 7, minyak goreng dipesan pada periode ke 0 (sebelum proses produksi) dan bulan ke 11. Total biaya pengendalian persediaan bahan baku pembuatan keripik apel sebesar Rp 40.975.424,80 / tahun atau sebesar 1,265% dari total pendapatan penjualan keripik apel / tahun.
Analysis of Quality Control in Black Tea Drying Process with Six Sigma Methods: Case Study in PTPN XII (Persero) Wonosari, Lawang Januar, M.; Astuti, Retno; Ikasari, Dhita Morita
Jurnal Teknologi Pertanian Vol 15, No 1 (2014)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

Drying process was one of the CCP (Critical Control Point) in black tea manufacturing process.The purpose of this study were determining the sigma value of drying process on black tea manufacture determining the factors causing the process deviations and providing recommendation of priority improvement to reduce defects in the drying process in PT. Perkebunan Nusantara XII (Persero) Wonosari, Lawang. Measurements were performed by using the method of six sigma (define, measure and analyze) and FMEA (Failure Modes and Effects Analysis). The research result showed that the six sigma level in short-term process capability was 2.28 and the six sigma level in long term process capability was 2.41. Thesesigma value levelwere considered to be good for the company in Indonesia, because these value were over of 2 sigma which was standard sigma value in Indonesia. Factors causing deviations of drying process are methods, machine and the environment.The priority for improvement was carried out on failure modes with the biggest RPN value which was 252. This priority was on machine maintenance which was poor, such as a rare checking machine.Keywords: Quality Control, Drying Process, Six Sigma
Modification of Sweet Potato Flour Production Facility Layout at Farmers Group United of Sukoanyar Village of Pakis District Putri, Shyntia Atica; Agustin, Wike; Ikasari, Dhita Morita; Lutfian, Rizky; Sari, Rheysa Permata
Jurnal Teknologi Pertanian Vol 15, No 1 (2014)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

Sweet potato are one of agricultural commodity that can be used for processing product that have an added value. ‘Gapoktan Pakis’ are one of institution that carried out sweet potato processing. Discontinuity of production process are caused by poor layout where equipments and facility are put not in the place they should be placed. Other aspects that caused production discontinuity are impermanent production area since it is personal house. This research objective are to modify layout based on material flow and connection between facilities. The methods usedin the research are Operation Process Chart (OPC), Flow Process Chart (FPC), Activity Relationship Chart (ARC), and Activity Relationship Diagram (ARD). The results show that for production time of 265 minutes with production capacity of 10 kg produce 2.5 kg sweet potato flour. Facility layout that is suggested are product layout type and straight line material flow type.Keywords: product layout, straight line, sweet potato flour
Factors Influencing Consumers Behaviour Towards The Decision on Purchasing Organic Rice Ikasari, Dhita Morita; Deoranto, Panji; Silalahi, Rizky Lutfian Ramadhan; Citraresmi, Ardaneswari Dyah Pitaloka
Jurnal Teknologi Pertanian Vol 17, No 1 (2016)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

Tujuan penelitian ini adalah untuk mengetahui faktor-faktor yang mempengaruhi konsumen dalam pengambilan keputusan pembelian beras organik di kota Batu dan mengukur besarnya pengaruh faktor perilaku konsumen terhadap keputusan pembelian beras organik di kota Batu. Metode penelitian yang digunakan adalah analisis faktor dan analisis regresi linier berganda. Hasil penelitian menunjukkan bahwa bahwa faktor produk (X1), harga (X2), tempat (X3), pribadi (X4), dan motivasi (X5) berpengaruh secara simultan terhadap keputusan pembelian (Y) beras organik. Secara parsial faktor yang berpengaruh signifikan terhadap pengambilan keputusan pembelian konsumen untuk membeli beras organik adalah faktor produk dan faktor motivasi, sedangkan faktor harga, tempat, dan faktor pribadi tidak berpengaruh signifikan terhadap keputusan pembelian beras organik
ANALISIS PENILAIAN KINERJA PERUSAHAAN MENGGUNAKAN METODE PERFORMANCE PRISM DI PT CIOMAS ADISATWA, SIDOARJO, JAWA TIMUR Ningsih, Desi Tristia; Effendi, Usman; Ikasari, Dhita Morita
Jurnal Sains dan Teknologi Pangan 2017: PROSIDING SEMINAR NASIONAL FKPT-TPI 2017
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

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Abstract

PT Ciomas Adisatwa adalah salah satu bagian dari PT Japfa Comfeed Indonesia yang bergerak dibidang pengolahan hasil peternakan. Dalam operasionalnya membutuhkan pengukuran kinerja dengan mempertimbangkan keseluruhan stakeholder untuk memenuhi salah satu misi perusahaan agar semua stakeholder dapat sejahtera. Tujuan penelitian ini adalah untuk mengetahui kinerja perusahaan dan memberikan rekomendasi perbaikan kinerja perusahaan ke depannya. Pengukuran kinerja dilakukan mengggunakan metode performance prism menggunakan 4 stakeholder yaitu stakeholder employee, stakeholder customer, stakeholder supplier dan stakeholder communities and regulator. Total dari keseluruhan KPI pada pengukuran kinerja ini adalah 53 KPI yaitu stakeholder employee 16 KPI, stakeholder customer 13 KPI, stakeholder supplier 13 KPI, dan stakeholder communities and regulator 11 KPI. Hasil dari pengukuran kinerja dengan menggunakan performance prism ini didapatkan nilai index total menggunakan metode Objectives Matrix (OMAX) sebesar 9,159. Terdapat 51 KPI yang masuk kedalam kategori hijau, 1 KPI dalam kategori kuning dan 1 KPI yang masuk dalam kategori merah. Rekomendasi perbaikan yang dapat diberikan untuk KPI kategori kuning yaitu dengan melakukan pelaksaan pelatihan secara optimal tidak hanya kepada karyawan yang kurang kompeten namun kepada keseluruhan karyawan. Selanjutnya untuk rekomendasi perbaikan KPI kategori merah, dapat dilakukan dengan cara mendisplinkan supplier, inspeksi dan perubahan rute dan jadwal pengiriman. Kata Kunci: key performance indicator, objective matrix, produktivitas, stakeholder. 
PENGEMBANGAN PRODUK PRALINE APEL UNTUK MENDUKUNG PROGRAM ONE VILLAGE ONE PRODUCT DI KECAMATAN BUMIAJI, BATU Ikasari, Dhita Morita; Silalahi, Rizky Luthfian Ramadhan; Dewi, Ika Atsari; Kurniawan, Miftakhurrizal; Lestari, Endah Rahayu; Rohmah, Wendra Gandhatyasri
Jurnal Teknologi Pertanian Vol 20, No 1 (2019)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (971.058 KB) | DOI: 10.21776/ub.jtp.2019.020.01.1

Abstract

ABSTRAKDesa Bumiaji merupakan salah satu daerah di Kota Batu yang menghasilkan buah apel dan sangat potensial untuk dikembangkan konsep One Village One Product (OVOP). OVOP merupakan suatu pendekatan pengembangan potensi daerah di satu wilayah untuk menghasilkan produk yang mampu bersaing di pasar global, dengan tetap memiliki ciri khas keunikan karakteristik dari daerah tersebut. Produk yang dihasilkan adalah produk yang memanfaatkan sumber daya lokal. Oleh karena itu, Koperasi Usaha Bersama (KUB) Bumiaji ingin mengembangkan produk praline apel sebagai upaya pengembangan potensi Desa Bumiaji yang sesuai dengan konsep OVOP. Tujuan penelitian ini adalah untuk mendapatkan informasi kebutuhan dan keinginan konsumen terhadap produk praline apel yang akan dikembangkan oleh KUB Bumiaji. Metode penelitian yang digunakan dalam penelitian ini adalah Quality Function Deployment (QFD). Hasil penelitian menunjukkan bahwa atribut produk yang paling diinginkan oleh konsumen terhadap produk praline apel adalah keamanan dan jaminan halal produk praline apel. ABSTRACTBumiaji Village is an area in Batu which produces apples and has high potential for developing concept of One Village One Product (OVOP). OVOP is a potential approach for developing area in aregion to produce a product that can compete in the global market, while still having a unique characteristic of the area. The product of this program is a product that utilizes local resources. Therefore, Koperasi Usaha Bersama (KUB) Bumiaji intends to develop the apple praline product as the potential development for Bumiaji Village that accordance with the concept of OVOP. The purpose of this study is to obtain information about what the consumer desires and needs related to the apple praline product that will be developed by KUB Bumiaji. The method used in this research is Quality Function Deployment (QFD). The results show that the most desirable product attributes by the consumers about the apple praline product are safety and halal product guarantee of the apple praline.
PENILAIAN KEPUASAN KONSUMEN TERHADAP KUALITAS PELAYANAN MENGGUNAKAN METODE SERVQUAL (SERVICE QUALITY) DAN SIX SIGMA (STUDI KASUS PADA “RESTORAN DAHLIA” PASURUAN) Meryana Santya Paramita; Wike Agustin Prima Dania; Dhita Morita Ikasari
Industria: Jurnal Teknologi dan Manajemen Agroindustri Vol 4, No 3 (2015)
Publisher : Department of Agro-industrial Technology, University of Brawijaya

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Abstract

AbstrakTujuan dari penelitian ini adalah melakukan penilaian tingkat kepuasan konsumen terhadap kualitas pelayanan serta menentukan atribut yang menjadi prioritas dalam perbaikan kualitas pelayanan Restoran Dahlia, di area wisata Taman Nasional Bromo Tengger Semeru. Metode yang digunakan dalam penelitian ini adalah servqual (Service quality) dan six sigma. Dari hasil penelitian dapat diketahui bahwa kualitas pelayanan pada restoran belum memenuhi kebutuhan dan keinginan konsumen. Berdasarkan analisis six sigma menunjukkan bahwa tingkat sigma yang dicapai masih jauh dari target 6 sigma sehingga perlu dilakukan perbaikan. Atribut yang menjadi prioritas perbaikan adalah atribut A3 (kesesuaian kualitas produk dan jasa terhadap harga yang ditetapkan). Berdasarkan penilaian, atribut tersebut memiliki nilai gap negatif terbesar serta memiliki nilai sigma sangat kecil sehingga perlu diperbaiki dari sisi manusia, material, metode, mesin serta modal/uang.Kata kunci : Kepuasan, Servqual, Six sigmaAbstractThe purpose of this study is to assess the level of customer satisfaction on service quality and determine the attributes that become a priority in improving the quality of restaurant service Dahlia, in the tourist area of Bromo Tengger Semeru National Park. The method used in this research is servqual (Service quality) and six sigma. From the research results can be seen that the quality of service at the restaurant has not meet the needs and desires of consumers. Based on the six sigma analysis shows that the sigma level achieved is still far from the target of 6 sigma so it needs to be improved. The attribute of improvement priority is attribute A3 (conformity of product and service quality to set price). Based on the assessment, the attribute has the greatest negative gap value and has very small sigma value so it needs to be improved from human side, material, method, machine and capital / money.Keywords: Satisfaction, Servqual, Six sigma
Co-Authors Ardaneswari Dyah Pitaloka Citraresmi Endah Rahayu Lestari Endah Rahayu, Endah Ika Atsari Dewi Imam Santoso M. Januar Meryana Santya Paramita Miftakhurrizal Kurniawan, Miftakhurrizal Ningsih, Desi Tristia Panji Deoranto Retno Astuti Rheysa Permata Sari Rifan Hariri Riska Devi Nur Arin Rizky Lutfian Rizky Lutfian Ramadhan Silalahi, Rizky Lutfian Ramadhan Rizky Luthfian Ramadhan Silalahi, Rizky Luthfian Ramadhan Shyntia Atica Putri Siti Asmaul, Siti Usman Effendi Wendra Gandhatyasri Rohmah Wike Agustin Wike Agustin Prima Dania