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All Journal Journal of Industrial Engineering and Halal Industries JT-IBSI (Jurnal Teknik Ibnu Sina)
Mirza Bhilqis Jiratullah
Universitas Muhammadiyah Palembang
Religion Decision Sciences, Operations Research & Management Engineering Industrial & Manufacturing Engineering

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Analisis Kapabilitas Proses Produksi Pempek Dengan Metode Six Sigma (Pada Studi Kasus Pempek Koyek) Kinanti Kirana Sufi; Mirza Bhilqis Jiratullah; Tuwandi Juniarto
Jurnal Teknik Ibnu Sina Vol 11 No 01 (2026): JUNI
Publisher : Jurnal Teknik Ibnusina

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36352/jt-ibsi.v11i01.1448

Abstract

The rapid development of information technology presents a dual impact—both challenges and opportunities—for various business sectors, particularly Micro, Small and Medium Enterprises (MSMEs). This situation encourages MSME operators to continuously improve product quality in order to remain competitive in the market and meet increasingly high consumer expectations. This study aims to improve the pempek production process at the Pempek Koyek MSME through the application of the Six Sigma method using the DMAIC approach, which comprises the Define, Measure, Analyze, Improve, and Control stages. The data used consists of primary data obtained through direct observation of production volumes and product quality throughout the research period. In the Measure stage, Defects per Million Opportunities (DPMO) were calculated, the sigma level was determined, and process stability was evaluated using a P-Chart. Next, the Analyze stage was carried out using a Pareto chart to identify the most prevalent types of defects, as well as a cause-and-effect (fishbone) diagram to trace the main factors causing the defects. The Improve stage focused on formulating improvement proposals based on the results of the process capability analysis, taking into account human resources, raw materials, working methods, machinery, and working environment conditions. Subsequently, in the Control stage, an R-chart is applied to ensure that process variation remains within controlled limits. The research findings indicate that the implementation of the Six Sigma method can enhance the stability of the production process and maintain the consistency of the quality of the pempek produced.
The Motivations and Barriers to Halal Supply Chain Implementation: A Case Study of the Pempek Industry in Palembang, Indonesia Bayu Wahyudi; Tuwandi Juniarto; Anindita Rahmalia Putri; Yasmin; Mirza Bhilqis Jiratullah; Petrik Aulia Akbar
Journal of Industrial Engineering and Halal Industries Vol. 7 No. 1 (2026): Journal of Industrial Engineering and Halal Industries (JIEHIS)
Publisher : Industrial Engineering Department, Faculty of Science and Engineering, UIN Sunan Kalijaga Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14421/jiehis.6158

Abstract

This study aims to analyze the level of understanding, motivational factors, perceived impacts, and barrier factors related to halal certification adoption among pempek business actors in Palembang City using a statistical descriptive of 97 respondents. The analysis included validity and reliability testing using IBM SPSS Statistics v.26, followed by descriptive statistical analysis. The results indicate that respondents demonstrate a high level of understanding of halal certification, particularly regarding its conceptual meaning and business benefits. Motivation to obtain certification is primarily driven by the intention to enhance Muslim consumer trust and strengthen market credibility rather than by external incentives. The perceived impacts of halal certification are largely associated with increased consumer trust, improved product quality, and expansion of customer base, while financial gains are viewed as secondary outcomes. Although overall barriers are categorized as moderate, certification costs and administrative complexity remain the most significant constraints, especially for micro-scale enterprises. The findings suggest that halal certification functions as a credibility-based competitive strategy supported by strong normative awareness, yet constrained by structural and institutional challenges. Strengthening procedural simplification and institutional support mechanisms is essential to enhance sustainable halal certification adoption among micro and small food enterprises.
Co-Authors Anindita Rahmalia Putri Bayu Wahyudi Kinanti Kirana Sufi Petrik Aulia Akbar Tuwandi Juniarto Yasmin