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All Journal RADIAL : Jurnal Peradaban Sains, Rekayasa dan Teknologi SWAGATI: Journal of Community Service
Yati Rohayati
Universitas Telkom
Civil Engineering, Building, Construction & Architecture Computer Science & IT Economics, Econometrics & Finance Social Sciences Other

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PERANCANGAN PERBAIKAN PELAYANAN RESTORAN RESTO KITA DENGAN MENGGUNAKAN METODE QUALITY FUNCTION DEPLOYMENT Fadia Nur Adiba; Yati Rohayati; Husni Amani
RADIAL : Jurnal Peradaban Sains, Rekayasa dan Teknologi Vol 11 No 2 (2023): RADIAL
Publisher : Universitas Bina Taruna Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37971/radial.v11i2.407

Abstract

This research aims to identify weaknesses in restaurant service which are then corrected by designing recommendations for service improvement using Quality Function Deployment. The method in this research uses the Quality Function Deployment method. The Quality Function Deployment method is used through two iterations, namely House of Quality (iteration one) which aims to translate customer needs into technical characteristics by considering the restaurant's capabilities and Part Deployment (iteration two) which aims to identify prioritized critical parts. Service improvements were carried out based on 10 true customer needs obtained from restaurant customers who had dined in. The first iteration produced 15 technical characteristics and the second iteration produced 31 critical parts which were prioritized for improvements to restaurant services. This research can be concluded that there are 15 prioritized technical characteristics and 31 prioritized critical parts. The results of the technical characteristics and critical parts are the basis for making recommendations for improving restaurant services whose targets need to be met in accordance with the decisions of the owner of Resto Kita.
Implementasi Mesin Pematangan Opak Ketan Sistem Roller Memanfaatkan Media Pasir Panas Rosad Ma'ali Elhadi; Yati Rohayati; Yunita Nugrahaini Safrudin Safrudin; Umar Yunan Kurnia Septo Hediyanto
SWAGATI : Journal of Community Service Vol. 1 No. 2 (2023): July
Publisher : Universitas AMIKOM Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24076/swagati.2023v1i2.1110

Abstract

Pematangan opak ketan secara manual memerlukan cukup banyak tungku dan tenaga kerja untuk mengejar target penjualan, maka teknologi mesin pematangan opak ketan dengan metode roller dapat menjawab permasalahan pematangan opak ketan, guna meningkatkan produktivitas opak ketan matang. Desain teknologi ini, fokus perhatian ditujukan pada pengrajin opak ketan, selain keterbatasan lahan, tenaga kerja dan soal higienis yang dihadapi industri kecil ini, kecepatan, kualitas dan berkesinambungan proses pembuatan opak ketan dapat dijamin, sehingga para pengrajin bisa memenuhi permintaan yang tinggi. Pembuatan, ujicoba dan analisis kinerja mesin pematangan opak ketan sistem roller media pematangan memanfaatkan pasir panas, terbukti menghasilkan opak ketan yang berkualitas dan kuantitasnya meningkat secara signifikan dibandingkan menggunakan alat tradisional, sehingga proses pembuatan opak ketan bisa dilakukan dengan memanfaat teknologi tepat guna hasil inovasi dengan tetap menjaga kualitas dan dapat meningkatkan produktivitas, proses produksi tidak dibatasi oleh ketrampilan karyawan dan waktu sehingga permintaan pelanggan dapat terpenuhi.
Co-Authors Fadia Nur Adiba Husni Amani Rosad Ma'ali Elhadi Umar Yunan Kurnia Septo Hediyanto Yunita Nugrahaini Safrudin Safrudin