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Journal : Jurnal Cahaya Mandalika

ANALISIS BEBAN KERJA STAFF OUTBOUND GUDANG PADA PT. GUDI GOODANG.COM DENGAN METODE SUBJECTIVE WORKLOAD ASSESSMENT TECHNIQUE (SWAT) Abiel Mahardhika Anggara; Darfial Guslan; Dani Leonidas Sumarna
Jurnal Cahaya Mandalika ISSN 2721-4796 (online) Vol. 4 No. 2 (2023): Jurnal Cahaya Mandalika
Publisher : Institut Penelitian Dan Pengambangan Mandalika Indonesia (IP2MI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36312/jcm.v4i2.2138

Abstract

Every company strives to increase business, improve performance, and maintain profits. Therefore, to measure the success of the company, operational functions and employee productivity must be considered. Paying attention to each employee's workload is one component that increases employee productivity. PT. GUDI GOODANG.COM Is a company engaged in the logistics sector that focuses on goods storage services or warehouse service providers. Employees have an average overtime hour exceeding the limit stipulated in Article 26 Paragraph 1 PP. 35/2021. This is due to the large number of orders that must be completed and unfinished work during normal working hours. As a result, employees who work outside must work overtime to complete the scope of outside operational activities, where high overtime hours can trigger an increase in workload, where workload greatly influences the quality of employee performance. The subjective measurement method is the easiest and most accurate for estimating mental workload. The Subjective Workload Assessment Technique (SWAT) approach reveals three variations of the mental workload: time load, effort load, and psychological stress. From the results of the prototyping process it shows that the workload that gives the highest contribution is the time workload which is 71.76%, the Effort workload is 21.99% and the Stress workload is 6.25%. Company PT. GUDI GOODANG. It is necessary to always assess or calculate the workload of employees in order to know the condition of the employee's workload on an ongoing basis so that they can carry out optimal Human Resource management with an average workload that employees have.
ANALISIS FAKTOR PENGENDALIAN KUALITAS TEH HITAM PADA PT. ABC DENGAN MENGGUNAKAN METODE PRINCIPAL COMPONENT ANALYSIS (PCA) Anri Yosafat Sitompul; Dani Leonidas; Ekra Sanggala
Jurnal Cahaya Mandalika ISSN 2721-4796 (online) Vol. 4 No. 3 (2023): Jurnal Cahaya Mandalika
Publisher : Institut Penelitian Dan Pengambangan Mandalika Indonesia (IP2MI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36312/jcm.v4i3.2074

Abstract

Indonesia is currently the seventh-largest producer in the world. One that produces tea in Indonesia is PT ABC. PT ABC is a State-Owned Enterprise engaged in the management, processing, and marketing of plantation products. The commodities produced by PT ABC are tea, rubber, palm oil, and cocoa. However, the author will focus on discussing black tea production at PT ABC The method used in this study is a qualitative method. The method used in this research is the Principal Component Analysis (PCA) method. Principal Component Analysis (PCA) is one-way identifying patterns in correlated data and expressing the information in a way that emphasizes discrepancies and distinctions. This method will analyze the priority factors for improvement that cause black products not to pass QC from several variables that have been setInterpretation of the results of factor analysis based on the value or magnitude of the loading factor previously described. Thus the 12 variables have been reduced to 2 factors that can affect black tea production does not pass QC at PT ABC, where factor 1 is a process factor then factor 2 is a raw material factor. factor analysis there are two factors that are priorities for improvement factor 1 with variables picking tea shoots exposed to sunlight (0.884) and room temperature regulation at the time of oxidation/fermentation is erratic (0.895). factor 2 with variable coarse tea shoots (0.957), Aroma of smoke in tea (0.952).