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All Journal Jurnal Teknik Industri Terintegrasi (JUTIN) Jurnal Teknologi dan Manajemen Industri Terapan
Naufal Dinata Hidayat
Institut Teknologi dan Bisnis Riau Pesisir
Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Energy Engineering Industrial & Manufacturing Engineering Mechanical Engineering

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Rancangan Alat Pembersih Bahan Kerupuk Kulit: (Studi Kasus: UMKM Kerupuk Kulit Kartini) Noto Wiroto; Novri Jenita Marbun; Fifi Ariani; Naufal Dinata Hidayat; Afdal Heriadi Putra
Jurnal Teknologi dan Manajemen Industri Terapan Vol. 5 No. 1 (2026): Jurnal Teknologi dan Manajemen Industri Terapan
Publisher : Yayasan Inovasi Kemajuan Intelektual

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55826/jtmit.v5i1.1511

Abstract

UMKM Kerupuk Kulit Kartini di Kota Dumai masih melakukan proses pembersihan kulit sapi secara manual, yang berdampak pada rendahnya efisiensi waktu, keterbatasan kapasitas produksi, serta risiko ergonomi bagi pekerja. Penelitian ini bertujuan merancang alat pembersih bahan kerupuk kulit yang sesuai dengan kebutuhan UMKM dengan menggunakan metode Quality Function Deployment (QFD). Pengumpulan data dilakukan melalui observasi, wawancara, serta penyebaran kuesioner untuk mengidentifikasi kebutuhan dan keinginan pengguna (voice of customer). Hasil kuesioner kemudian diolah menggunakan House of Quality (HOQ) untuk menentukan prioritas karakteristik teknis alat. Selain itu, data antropometri digunakan untuk memastikan rancangan alat bersifat ergonomis dan nyaman digunakan. Hasil penelitian menunjukkan bahwa prioritas utama dalam perancangan alat meliputi kemudahan pengoperasian, efisiensi waktu pembersihan, keamanan kerja, serta kemudahan perawatan. Rancangan alat pembersih yang dihasilkan mampu meningkatkan efisiensi proses pembersihan, mengurangi beban kerja operator, dan berpotensi meningkatkan kapasitas produksi UMKM. Dengan demikian, penerapan metode QFD terbukti efektif dalam menghasilkan rancangan alat pembersih kerupuk kulit yang sesuai dengan kebutuhan pengguna dan mendukung peningkatan produktivitas UMKM.
Pemilihan Merek Mie Instan Bagi Mahasiswa Institut Teknologi Dan Bisnis Riau Pesisir Metode Analytical Hierarchy Process (AHP) Finna Varenty; Trisna Mesra; Naufal Dinata Hidayat; M Ali Akbar; Aulia Rahma Yanti; Yolandha Natasya; SF Imanuel Hutagalung
Jurnal Teknik Industri Terintegrasi (JUTIN) Vol. 9 No. 3 (2026): July
Publisher : LPPM Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/jutin.v9i3.55407

Abstract

Selecting an instant noodle brand is a challenging decision-making process, as it involves numerous considerations. A systematic and objective approach is essential. This study utilizes four primary criteria for assessment: taste, price, packaging, and brand image. The brand alternatives analyzed included Indomie, Mie Sedaap, Sarimi, and Supermi. Data were collected through a questionnaire distributed to 30 student respondents using a purposive sampling technique. The analysis showed that the brand criterion had the highest importance weighting of 0.4 (40%), followed by packaging, price, and taste. The preference scores for each alternative were determined using the Analytical Hierarchy Process (AHP) method. Based on the calculation, the Supermi brand achieved the highest preference score of 0.44 and was ranked first. Sarimi was in second place with a score of 0.34, followed by Mie Sedaap with a score of 0.16, and Indomie was ranked last with a score of 0.06. The AHP method has been shown to facilitate structured, consistent, and objective decision-making.
Co-Authors Afdal Heriadi Putra Aulia Rahma Yanti Fifi Ariani Finna Varenty M Ali Akbar Noto Wiroto Novri Jenita Marbun SF Imanuel Hutagalung Trisna Mesra Yolandha Natasya