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Jurnal Teknik Industri

industri
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Published by Universitas Muhammadiyah Malang

ISSN : 19781431 EISSN : 25274112 DOI : -

Core Subject : Economy, Science, Engineering,

Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Industrial & Manufacturing Engineering

Dr. Saiful Anwar Malang is a state hospital has done it is job and function, but in 3rd class of pavilion room, the number of patient decrease dramatically. It is concerned with quality of this hospital. To answer this problem, research was done using Quality Function Deployment (QFD). Quality Function Deployment is a tool which design some needs include customers represented as a voice of customer and including some competitions and also groups some activities that usually called affinity graphic ang getting a benchmarking for it is competition. From the result analysis can be showed that main attribute for patience is a accuracy. And from House Of Quality can be found that getting a periodic meeting to evaluate this hospital and also increase a service can be made 20 concept

Arjuna Subject : Bisnis, Menejemen, dan Akutansi (semua kategori) - Strategi dan Menejemen

Articles 706 Documents

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Optimasi Produksi Tepung Porang dari Chip Porang Secara Mekanis dengan Metode Permukaan Respons Faridah, Anni; Widjanarko, Simon Bambang; Sutrisno, Aji; Susilo, Bambang
Jurnal Teknik Industri Vol 13, No 2 (2012): Agustus
Publisher : Department Industrial Engineering, University of Muhammadiyah Malang

Porang Tuber (Amorphophallus oncophyllus) has high Glucomanan content which is very useful in food and non food industry as well as in medical industry. The only main problem in development of porang flour is its Calcium Oxalate content that stipulates irritation (itchiness) and health disorder. Optimization study of diminution (reduction) content of Calcium Oxalate during mechanical grinding process using stamp mill and blowing fractionation. Optimization was performed by applying Response Surface Model (RSM), central composite model. Three variables i.e. weight of porang chip, grinding time and grinding speed were studied in order to study the Calcium Oxalate content as a response. Response model obtained was quadratic which was acquired at 1.3 kg porang optimum weight; grinding time 17.4â€™8â€; and grinding speed at 19,23 rpm. Optimum Calcium content has been predicted at 0.2978% which was 0.3% in actual, decrease 92,12%Â

Penerapan Fuzzy Analytichal Hierarchy Process untuk Pemilihan Alternatif Solusi Pengurangan Bullwhip Effect Mas'udin, Ilyas
Jurnal Teknik Industri Vol 9, No 2 (2008): Agustus
Publisher : Department Industrial Engineering, University of Muhammadiyah Malang

Weaken information and coordination stream between company and enchain its generate information distortion which one of them in the form of ever greater request amplification channel upstream compared to named channel downstream with phenomenon of bullwhip in this research will be conducted development of solution alternative to lessen effect bullwhip by applying method of Fuzzy Analytical Hierarchy Process, where later will be obtained and weight of ranking priority and also get chosen solution alternative to lessen the happening of effect bullwhip. Target of which wish to be reached from this research to determine criterion weight and solution alternative reduction of effect bullwhip and also chosen solution alternative to get lessen effect bullwhip [at] company chain supply. Result which is obtained from measurement of Bullwhip Effect at Supply Chain in CV. Welirang Tirta Mandiri is UD Putra Sejati equal to 1.26, UD Semeru equal to 2.09, Sumber Rezeki shop equal to 1.81, Pacific Shop equal to 2.57, UD. Prima equal to 1.26 while at manufacture echelon equal to 1.56 and retailer echelon 1.26. Chosen alternative to lessen effect bullwhip is to conduct monitoring to inventory level exist in channel downstream (Retailer).

Aplikasi Quality Function Deployment dalam Peningkatan Pelayanan Rawat Inap Kelas III RSUD Dr. Saiful Anwar Malang Muthma'inah, Sugeng Santoso,
Jurnal Teknik Industri Vol 1, No 2 (2000)
Publisher : Department Industrial Engineering, University of Muhammadiyah Malang

Dr. Saiful Anwar Malang is a state hospital has done it's job and function, but in 3rd class of paviliun room, the number of patient decrease dramatically. It's concerned with quality of this hospital. To answer this problem, research was done using Quality Function Deployment (QFD). Quality Function Deployment is a tool which design some needs include customers represented as a voice of customer and including some competitions and also groups some activities that usually called affinitas graphic ang getting a benchmarking for it's competitions

Implementasi Proses Bisnis Dalam Upaya Penerapan Green Hospital Sofiyanurriyanti, S
Jurnal Teknik Industri Vol 18, No 2 (2017): Agustus
Publisher : Department Industrial Engineering, University of Muhammadiyah Malang

The hospital is a public health service institution. The hospital environment is an aspect that also needs to be considered and managed well. One effort to support the management of a healthy, clean and friendly environment is a green hospital. The application of green hospital covers environment with the green environment, water usage efficiency, electric energy, material use and waste reduction. Evaluation of environmental impact assessment There are several steps including characterization, damage assessment, normalization, weighting and the single score. The methods used under Eco Indicator 99 of some environmental impacts include carcinogens, respiratory organics, climate change, radiation, the ozone layer, ecotoxicity, acidification/eutrophication, land use, minerals, and fossil fuel. While to assess the environmental impact of waste can be seen from the results of life cycle assessment based on characterization, normalization weighting, and the single score. The environmental impacts generated in hospitals affecting human health is 0.153209 Pt, eco system quality of 0.178514 Pt, and resources 0.359308 Pt.

Analisa Kelayakan Investasi Perbaikan Sarana Produksi Pada Home Industri Kerupuk Bawang Dyah Susanti, Herdiana
Jurnal Teknik Industri Vol 13, No 1 (2012): Februari
Publisher : Department Industrial Engineering, University of Muhammadiyah Malang

Onion Cracker has a unique onion is half maturation of the chewy dough and cut into thin hard, the pieces can be goodÂ just by using the slicer. The perpetrators of many home industry who complain that their profits can not be produced due to constraints on the maximum cutting process that is still traditional. It is therefore necessary process improvements toÂ increase production capacity, as well as conducting a feasibility study. Based on market aspects, the replacement methods on a conventional blade cutting process of using a new cutting machine at UD. Kalirejo considered feasible because of the data currently available demand tends to increase significantly. Also from the technical aspects are considered feasible because of the output produced by using a new cutting machine is greater than the output using a conventional knife. Output of conventional blades = 60 Kg per day and a new cutting machine crackers = 100 Kg per day. As well as from the financial aspect considered feasible because of the newly acquired piece of machinery NPV Rp. 514 604 751, IRR of 65.88%, and DPP 2 years 11 months. Improvement in the cutting process feasible because the amount of income earned is greater than the costÂ of the investment program ROI 1,44.

Effect of SME Food Entrepreneurs Knowledge on Halal Certification for Certified Awareness Using Partial Least Square Giyanti, Ida; Indriastiningsih, Erna
Jurnal Teknik Industri Vol 20, No 2 (2019): August
Publisher : Department Industrial Engineering, University of Muhammadiyah Malang

This study aims to predict the impact of the understanding of halal certification by Small Medium Enterprise (SME) entrepreneurs on the intention to conduct halal certification. This study was conducted in the Cooperative and SME Office of Surakarta City. The Halal Certification Comprehension Rate was assessed using three variables. Â Â We had knowledge of halal (PGT), perceived halal certification advantages (MNF), and perceived halal certification procedures (PROS). Â Structural Equation Model-Partial Least Squares (SEM-PLS) was used for data analysis. Â The results show that SMEs have a good knowledge of halal and agree that halal certification is beneficial to their businesses. Â We found, though, that the processes for handling Halal Certification are relatively complex. Based on the study, the perception of Halal Certification Benefits (MNF) is significantly affected by the intention of SMEs to conduct Halal Certification (NHL). The other two results show a positive correlation. However, they are not statistically significant.This study aims to predict the impact of the understanding of halal certification by Small Medium Enterprise (SME) entrepreneurs on the intention to conduct halal certification. This study was conducted in the Cooperative and SME Office of Surakarta City. The Halal Certification Comprehension Rate was assessed using three variables. Â Â We had knowledge of halal (PGT), perceived halal certification advantages (MNF), and perceived halal certification procedures (PROS). Â Structural Equation Model-Partial Least Squares (SEM-PLS) was used for data analysis. Â The results show that SMEs have a good knowledge of halal and agree that halal certification is beneficial to their businesses. Â We found, though, that the processes for handling Halal Certification are relatively complex. Based on the study, the perception of Halal Certification Benefits (MNF) is significantly affected by the intention of SMEs to conduct Halal Certification (NHL). The other two results show a positive correlation, but they are not statistically significant.

Analisis Kebutuhan Stake Holder Purwatiningsih, Dyah Retno; Handayani, Dwi Iryaning; Kessy, Annisa; Masudin, Ilyas
Jurnal Teknik Industri Vol 8, No 2 (2007): Agustus
Publisher : Department Industrial Engineering, University of Muhammadiyah Malang

The development of an industry in 2008 is very different with 13 years ago so that, need the reobservation on the curriculum. The graduate of Industrial Engineering of University of Muhammadiyah Malang can compete with the raduate from other university and can get the job. That is why the Industrial Engineering need to know the criteria and the necessity that the stake holder want in the development of industry, and the result of it can be use as the reference in the development of the curriculum in industrial technical. So that the graduate of industrial technical is realy appropirate with the stake holder want and ready to compete with other graduate from other private university. The aim of this research is to get the curriculum attributetha appropriate with the necessity of todays stake holder. Analytical hierarchy process (AHP) is use as the theory in this research. The criteria that the stake holder want in the service sector or manufacture sector are proffesion skill, managerial, interesting appearance, communication skill, computer ability, meanwhile the criteria for the private enterprise are discipline, modal, skill, creative, team work.

PENENTUAN JUMLAH OPERATOR BAGIAN PACKING DENGAN MENGGUNAKAN METODE ANTRIAN GUNA MENGURANGAI WAKTU TUNGGU DAN BIAYA Ayudina Puji E, Teguh Baroto,
Jurnal Teknik Industri Vol 1, No 1 (2000)
Publisher : Department Industrial Engineering, University of Muhammadiyah Malang

The queue in packing division PT. Domusindo Perdana caused of product arriving that will be packed over than service facilities available so that long queuing happened and it makes long waiting time that will be caused to high totally cost.Alocation of operator number in packing division that have lot of queue is in Centre of Panel (1 person), Base Assembly (1 person), Drawer Side, Back, Base (1 person) and strawpack (4 persons) after analysis of queuing. Using searching analysis of optimum working number, will increase operator in Centre Panel Devision (3 person), Base Assembly (3 persons), Drawer Side, Back, Base (4 persons) and strapack (5 person) to make these divisions don't have any queue.The increasing of service facilities in packing division from the initial condition 7 persons I operator and in end condition about 15 operators. Overall cost spent everyday decrease about Rp. 117.471.214, 00 than the initial condition Rp. 245.675.136, 00 and the last condition Rp. 67.193.922 with overall waiting time in packing division decrease about 25.20 minutes than the initial condition about 39.6 minutes to 14.4 minutes ..

DETERMINATION OF DOLOGâ€™S IDEAL WAREHOUSE BASED ON MINIMUM LOGISTICS COST Astuty, Eriana
Jurnal Teknik Industri Vol 15, No 1 (2014): Februari
Publisher : Department Industrial Engineering, University of Muhammadiyah Malang

Most of indonesian societies consume rice as staple food and therefore need the amount of rice that meet the demand within the infinite time. Food warehouse is needed in order to maintain supplies. Rice warehouse should be located in the strategic location so that it is easy to reach and to avoid the stagnation of supply. In addition, that can also be useful for financing streamline because it can minimize the logistics costs. Dolog as a unit of the agency Bulog is responsible to maintain the stability and availability of basic foodstuffs in the region of Indonesia and to participate in the procurement and supply of basic foodstuffs especially rice. To carry out its duties, Dolog also must have an ideal rice warehouse which its capacity should meet the demand of the rice according to the market supplied. The result of cluster method used in this research suggests that there are three ideal warehouse locations to supply main markets in Bandung. If the three ideal warehouse locations are compared with the existing warehouse, proposed warehouse location donates saving about IDR 45,032,203 per year or approximately IDR 125,000 per day. So there are two solutions can be taken by Dolog that the first is open new warehouses and the second is using the old warehouse and adding the shortage storage capacity by opening additional warehouse at ± 6,000 tons.

PERUBAHAN NILAI DESORPSI PRODUK KAKAO FERMENTASI PADA BERBAGAI SUHU DAN KELEMBABAN Widata, Sri
Jurnal Teknik Industri Vol 11, No 2 (2010): Agustus
Publisher : Department Industrial Engineering, University of Muhammadiyah Malang

Cocoa is product of can to experience desorptions process, when moisture content more than equillibrium moisture content. This of moisture desorptions process, as usually to result in unbelievable activity of microorganism. That is often can to drop of product quality. Desorptions process necessary to study and to know so that if to preserve, cocoa fixed of high quality. The obyectives of this research is known bigness of desorptions value is happen at cocoa fermented of product. The result of research was shown that 77,8% sample, to experience desorptions prosess. This to happen at temperature 20ºC, 30ºC and 50ºC. Highest of desorptions value is 0,1473 and to happen at temperature 50ºC with humidity 11%. Just low of desorptions value is 0,0133 and to happen at temperature 20ºC With humidity 54%. The result of research also shown that increase of temperature cause to heighten of desorptions process. Just with increase of humidity cause to decrease of desorptions process.

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Sugeng Santoso

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Editorial Address
Departement Industrial Engineering University of Muhammadiyah Malang Jl. Tlogomas No 246 Malang

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Jawa timur

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Abstract

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Abstract

Home Page

OAI Link

Editorial Team

Contact

Reviewer

Google Scholar

Contact Name Sugeng Santoso

Contact Email sugeng.santoso@mercubuana.ac.id

Phone +6282132044774

Journal Mail Official ti.jurnal@umm.ac.id

Editorial Address Departement Industrial Engineering University of Muhammadiyah Malang Jl. Tlogomas No 246 Malang

Location Kota malang, Jawa timur INDONESIA

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Contact Name
Sugeng Santoso

Contact Email
sugeng.santoso@mercubuana.ac.id

Phone
+6282132044774

Journal Mail Official
ti.jurnal@umm.ac.id

Editorial Address
Departement Industrial Engineering University of Muhammadiyah Malang Jl. Tlogomas No 246 Malang

Location
Kota malang,

Jawa timur

INDONESIA