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Journal of Research and Technology
Published by Universitas NU Sidoarjo
ISSN : 24605972     EISSN : 24776165     DOI : -
Core Subject : Social, Engineering,
Chemical Engineering, Chemistry & Bioengineering Engineering Environmental Science Industrial & Manufacturing Engineering
Journal of Research and Technology published since 2015 contains a collection of a selected articles from the results of research and study of literature which is relevant to industrial , chemical, and environment engineering. Target readers of the Journal of Research and Technology are scientists, academics, and practitioners from various fields of industry.
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Articles 9 Documents
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Search results for , issue "Vol. 9 No. 1 (2023): JRT Volume 9 No 1 Juni 2023" : 9 Documents clear
Perencanaan dan Pengendalian Bahan Baku Cup 220 ml Dengan Pendekatan Material Requirement Planning di PT Tirta Sukses Perkasa Sukorejo M. Imron Mas'ud; Dina Eka Pratiwi
Journal of Research and Technology Vol. 9 No. 1 (2023): JRT Volume 9 No 1 Juni 2023
Publisher : 2477 - 6165

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PT Tirta Sukses Perkasa is a manufacturing company engaged in the production of plastic for packing CLUB mineral water products. Based on initial observations, this company experienced problems in controlling raw materials, thereby reducing cost effectiveness and efficiency. The purpose of this study is to control and determine the amount of raw materials that must be provided. This study used a descriptive quantitative approach with 25 material populations. This study used purposive sampling with a total sample of 4 materials. Researchers here as research instruments that act as data collectors. The analysis method used is the Material Requirement Planning (MRP) method with the help of QM for Windows V5 software. Based on the research results, the MPS forecasting method uses the Moving Averages technique, because it has smaller MAD, MSE and MAPE values compared to using the Exponential Smoothing method. The most optimal Lot sizing uses the Lot for lot technique compared to using the EOQ method because it has a lower total inventory cost.
PENGENDALIAN KUALITAS PRODUK PLASTIK MENGGUNAKAN SIX SIGMA GUNA MENINGKATKAN DAYA SAING Mochammad Basjir; Suhartini Suhartini; Nur Robbi
Journal of Research and Technology Vol. 9 No. 1 (2023): JRT Volume 9 No 1 Juni 2023
Publisher : 2477 - 6165

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One of the products produced by PT. XYZ is in the form of a white plastic spoon in the production process, and problems are often found in the form of products having defects that significantly affect the quality, management system, and expenses of the company. To overcome this, an analysis was carried out using the Six Sigma method, and from the calculation results obtained a sigma value of 3.9 with a defect value of 10531 for a million production. From the results of the analysis carried out to push the company towards zero defects by seeking improvements to machine and human factors as the main factors for product defect problems, some of the recommendations for improvements given are to carry out maintenance on the machines and tools that exist in the company, to rearrange the machines damaged by changing parts so as not to hinder the ongoing production flow, supervising worker operators using Production Operations Standards (SOP), conducting a worker appraisal system according to applicable regulations so that workers are motivated to perform better. Keywords: plastic products, defects, quality, Six Sigma
The Influence of The Physical Work Environment on Worker Productivity in Krupuk SMEs in Sidoarjo Boy Isma Putra; Cholifah; Ghozali Rusyid Affandi
Journal of Research and Technology Vol. 9 No. 1 (2023): JRT Volume 9 No 1 Juni 2023
Publisher : 2477 - 6165

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This study aims to examine the influence of the physical work environment of cracker factory workers in Sidoarjo. This study aims to find out which factors have the most influence among the factors of temperature, noise and lighting and the coloring of the work environment that are suitable for the work productivity of cracker factory workers in Sidoarjo. This research was conducted to improve the performance of Krupuk UKM workers in Gading Village, Krembung-Sidoarjo District by paying attention to a good physical work environment. The work environment is everything that exists around workers who can influence them in carrying out the tasks given. Working conditions where a good workplace includes a physical environment that can provide a sense of security, peace, and fun. The physical work environment is a work environment which includes several aspects that must be considered, these aspects include: a comfortable work space, safe environmental conditions, constant room temperature, adequate lighting, and appropriate room paint colors, so that a productivity result is achieved optimal work. The data analysis used in the study used the SPSS program aid with the linear regression method. The results of the study are the significance value of the correlation between productivity as measured through the completion time of the milling section and noise (dB) which has a significant correlation value of 0.364; productivity with lighting (lux) has a significant correlation value of 0.141 and productivity with temperature (OC) has a significant correlation value of 0.168. This proves that productivity has a strong relationship with noise (dB) with a significant correlation value of 0.364. The solution implemented to maintain work productivity related to noise is to provide personal protective equipment (PPE) to cover the ears, namely ear plugs or ear muffs.
Karakteristik Mutu Mi Ikan Patin (Pangasius pangasius) dengan Penambahan Tepung Agar Syamsuri; Zahidan Fikri Nurahman; Adriana Monica Sahidu; Dwi Yuli Pujiastuti
Journal of Research and Technology Vol. 9 No. 1 (2023): JRT Volume 9 No 1 Juni 2023
Publisher : 2477 - 6165

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Produk mi yang dikonsumsi oleh masyarakat umumnya digunakan sebagai sumber energi karena memiliki kandungan karbohidrat yang tinggi. Produk mi dengan pencampuran tepung terigu sebagai bahan utama dengan tepung lainnya sebagai tambahan seperti tepung ikan patin yang dinilai memiliki protein yang tinggi. Tepung agar memiliki sifat seperti gelatin serta memiliki kemampuan membentuk gel, sehingga tepung agar dinilai dapat membuat adonan mi tidak mudah putus karena gel agar-agar lebih kokoh dan kuat. Penelitian ini bertujuan untuk mengetahui pengaruh penambahan tepung agar terhadap mutu mi ikan patin, dan menentukan jumlah tepung agar dalam menghasilkan mutu terbaik mi ikan patin. Pengaruh penambahan tepung agar terhadap rupa mi ikan patin diduga berpengaruh pada karakteristik fisik mi yang terbentuk. Penelitian ini bersifat ekperimental menggunakan Perlakuan dalam penelitian ini yaitu variasi konsentrasi penambahan tepung agar (0 gram, 3 gram, 5 gram, dan 7 gram) ditambahkan didalam bahan utama tepung terigu dan tepung ikan patin. Hasil penelitian menunjukan bahwa terdapat pengaruh yang nyata (P<0,05) pada karakteristik sensori dan kimia mi basah ikan patin. Hasil uji sensori terbaik yaitu pada mi basah ikan patin dengan penambahan tepung agar P2. Mi basah P2 memiliki karakteristik kimia yaitu kadar air 49,45%, kadar abu 0,63%, protein kasar 12,27%, Lemak kasar 5,68%, Serat Kasar 3,42%, Karbohidrat 36,14%.
Perancangan dan Pengembangan Produk Lemari Setrika dengan Penerapan Metode Quality Function Deployment dan Antropometri Andy Dwiky Alamsyah; Suhartini
Journal of Research and Technology Vol. 9 No. 1 (2023): JRT Volume 9 No 1 Juni 2023
Publisher : 2477 - 6165

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Abstract Cabinets are a very important product, especially when it comes to clothing storage. Ironing and storing clothes requires a lot of space and tools. These things become a problem for students who live in boarding houses because of the limited availability of places. The purpose of this study is to find out the attributes and technical responses of ironing cabinets based on consumer desires, and assemble iron cabinet products based on the results of QFD and Anthropometric calculations. The results of the study resulted in 3 product attribute priorities from 10 product attributes based on customer demand, namely natural wood motifs with a value of 10.86%, outlet for ironing with a value of 10.85%, and products comfortable to use for users with a value of 10.84%. The attribute that is a priority will be the feature that will be used in product development. Then obtained 6 body dimensions, namely the height of the body standing position 180.12 cm, the height of the eye standing position 146.31 cm, the shoulder height standing position 136.79 cm, the height of the elbow standing position 90.88 cm, the distance of the elbow to the fingertips 36.13 cm, and the distance of the back to the front end of the hands 47.17 cm. Then obtained products from the assembly of ironing cabinets based on QFD and anthropometric calculations. Keywords: cabinet, iron, customer, QFD, anthropometry. Abstrak Lemari merupakan produk yang sangat penting terutama untuk hal penyimpanan baju. Kegiatan menyetrika dan menyimpan baju membutuhkan banyak tempat dan alat. Hal-hal tersebut menjadi masalah bagi mahasiswa yang bertempat tinggal di rumah kos karena ketersediaan tempat yang terbatas. Tujuan dari penelitian ini adalah untuk mengetahui atribut dan respon teknis lemari setrika berdasarkan keinginan konsumen, dan merakit produk lemari setrika berdasarkan hasil perhitungan QFD dan Antropometri. Hasil dari penelitian menghasilkan 3 prioritas atribut produk dari 10 atribut produk berdasarkan permintaan pelanggan yaitu motif natural kayu dengan nilai 10,86 % , stop kontak untuk menyetrika dengan nilai 10,85 %, dan produk nyaman digunakan bagi pengguna dengan nilai10,84%. Atribut yang menjadi prioritas akan menjadi fitur yang akan digunakan dalam pengembangan produk. Kemudian didapatkan 6 ukuran dimensi tubuh yaitu tinggi tubuh posisi berdiri 180,12 cm, tinggi mata posisi berdiri 146,31 cm, tinggi bahu posisi berdiri 136,79 cm, tinggi siku posisi berdiri 90,88 cm, jarak ujung siku ke ujung jari 36,13 cm, dan jarak punggung hingga ujung tangan kedepan 47,17 cm. Kemudian didapatkan produk hasil perakitan lemari setrika berdasarkan perhitungan QFD dan antropometri. Kata kunci: lemari, setrika, pelanggan, QFD, antropometri.
IDENTIFICATION OF FACILITIES AND INFRASTRUCTURE TO SUPPORT THE TOURISM POTENTIAL OF TANA TIDUNG REGENCY eko prihartanto; Efraim Bavo Priyana
Journal of Research and Technology Vol. 9 No. 1 (2023): JRT Volume 9 No 1 Juni 2023
Publisher : 2477 - 6165

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Tana Tidung Regency is a Regency that has potential in tourism in North Kalimantan Province. The attractions in Tana Tidung Regency are Mount Rian attractions, pine forest attractions, mangrove forest attractions, and Mahesya waterpark attractions. The purpose of this study is to analyze in order to find the object of the need for tourism facilities and infrastructure located in Tana Tidung Regency. The method used in terms of data collection is in the form of observation by the research team as respondents. The primary data in this study were interviews and questionnaires given to (PUPR Service, Tourism Office, Transportation Service, Bappeda Service, Tourist Object Visitors and the people of Tana Tidung Regency), while secondary data was sourced from journals and articles that could be clarified. The variable measurement instrument uses validity and reliability tests. The results of this study are correspondent responses based on supporting aspects of tourism supporting facilities and infrastructure in Tana Tidung Regency 1). Environmental aspects (attractive, 78.57%), 2). Cultural aspects (quite supportive, 65.60%). 3). Man-made Aspect (supporting, 68.44%), 4). Aspect of Tourism Facilities/Infrastructure (good, 70.59%), 5). Tourism Infrastructure Aspect (supporting, 72.60%).
Designing a Complex System of Coffee Shop by Using Cognitive Work Analysis to Evaluate the Operations Hastawati Chrisna Suroso; Saruda Jirakulthana
Journal of Research and Technology Vol. 9 No. 1 (2023): JRT Volume 9 No 1 Juni 2023
Publisher : 2477 - 6165

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The development of coffee shop is increasing whether in Europe or Asia. The system in coffee shop are need to be improved as the human mobile are getting higher and people has no more time in waiting. The demand of consumer about coffee shop system is getting wider so that a system in it are need to be discuss. Cognitive Work Analysis (CWA) is expected to outline parts in the system so that it can be extracted to analyze and evaluate the existing system. This tools is a method to analyze industrial complex system which is useful for industrial design. CWA are extracted into five phase which has different aims in each phase. The result of this research are produces seven function and five situation in control task analysis. In collecting the data, this research use brainstorming as qualitative method and found out four categories in WDA, seven categories in CTA, nine categories in WCA. The coffee shop system are need to be improved as the human mobile are getting higher and people has no more time in waiting. The customer demand about coffee shop system is getting vary so that an improvement are need to be discuss. Cognitive Work Analysis is expected to outline parts in the system so that it can be extracted to analyze and evaluate the existing system. This tools is a method to analyze industrial complex system which is useful for industrial design. The result of this research are produces seven function and five situation in control task analysis
Nanosilica Extraction from Grumusol Soil Medya Ayunda Fitri; Farikha Alfi Syahriyah; Zahrotul Azizah
Journal of Research and Technology Vol. 9 No. 1 (2023): JRT Volume 9 No 1 Juni 2023
Publisher : 2477 - 6165

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Grumusol soil is a type of soil that contains significant amounts of silica. Silica content in grumusol soil can reach up to 90%. The aim of this research was to determine the characteristics of silica nanostructures in Grumusol soil. The stages of the research were carried out including the preparation of raw materials, silica extraction, and XRD analysis. The raw material preparation stage is carried out by cleaning the grumusol soil from dirt. The second stage was carried out by synthesizing silica with the base extraction method and followed by acid deposition. The final stage is X-Ray Diffracion (XRD) analysis. The results of the research that has been carried out is the FWHM value of 0.0900 (<0.1) which indicates that the crystals produced have very good crystals with a very regular structure. The crystal size which includes nanosilica is 39.5076-48.6633 nm for 3M NaOH with 1 and 3 hours extraction time and 5M NaOH with 1 hour extraction time
Analysis of Physiological Workload in Tofu Production Process Based on Energy Recovery at Rest Luqman Hakim; Sulaiman; Muhammad Mansur Yafi
Journal of Research and Technology Vol. 9 No. 1 (2023): JRT Volume 9 No 1 Juni 2023
Publisher : 2477 - 6165

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UD. Koder is a manufacturing company that processes raw materials into finished products in Sidoarjo. The production process is one of UD's production processes. Koder is still with manual performance. Manual production processes with flexible body movements and a lot of physical loads still depend on the ability of workers and require human labor. The assessment of the level of physical workload of workers is not clear. The purpose of this study was to examine the categories of physical stress on workers in manual production processes using physiological methods. The method used is to measure heart rate at work and at rest, as well as evaluate worker psychology in the form of consideration of heart rate reserve (%HRR), cardiovascular load (%CVL), and energy expenditure factor (KE). The results showed that the amount of energy expenditure for each worker included Faris (7.0 Kcal/minute), Muit (4.7 Kcal/minute), Budi (4.4 Kcal/minute), Gito (4.9 Kcal/minute), Sudar (5.0 Kcal/minute), Dito (4.6 Kcal/minute), Joni (4.9 Kcal/minute) resulting in an item of average energy expenditure (5.1 Kcal/minute) where all workers were at a moderate level. The recommended improvement for production workers is that the rest time is 1 minute 27 seconds each time the process is continuous.

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