Article Per Year (5 Year)
p-Index From 2021 - 2026
0.444
P-Index
This Author published in this journals
All Journal Jurnal Manajemen Kewirausahaan dan Teknologi
Haykal Heryawan
Unknown Affiliation
Decision Sciences, Operations Research & Management Economics, Econometrics & Finance

Published : 2 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 2 Documents
Search

 1 
Perencanaan Ulang Tata Letak Fasilitas Pabrik Oncom Bu Nana Menggunakan Metode Activity Relationship Chart (ARC) dan Total Closeness Rating (TCR) Haykal Heryawan; Putri Salbilah Taharoh; Maora Amelya Setiawan; Muhammad Rayhan Arrafii; Husnul Fikri
Jurnal Manajemen Kewirausahaan dan Teknologi Vol. 2 No. 4 (2025): Desember: Jurnal Manajemen Kewirausahaan dan Teknologi
Publisher : Asosiasi Riset Ilmu Manajemen Kewirausahaan dan Bisnis Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61132/jumaket.v2i4.1092

Abstract

This study aims to improve the effectiveness of facility arrangement at Pabrik Oncom Bu Nana by analyzing interactions among production activities and designing spatial layouts based on their priority levels. The current layout presents several critical issues, particularly because the equipment sanitation area is combined with the toilet, creating a significant risk of contamination and reducing hygiene during production. In addition, irregular material flow and excessive worker movement lead to inefficient work processes and may affect the quality of the final product. To address these issues, this study employs the Activity Relationship Chart (ARC) to evaluate the functional closeness among production areas, as well as the Total Closeness Rating (TCR) to determine facility placement priorities based on the intensity of inter-stage relationships. The results of the ARC analysis indicate that the fermentation room has the strongest link to the main stages of oncom production, requiring its placement to be closer to the preparation and molding areas. Findings from the TCR further emphasize that fermentation should become the primary focus in the layout redesign. Based on both methods, a more organized layout design is proposed by relocating the fermentation room to the beginning of the production flow, separating the toilet and sanitation room into two distinct areas, and restructuring the storage, molding, and drying spaces. This redesigned layout is expected to enhance cleanliness, improve material flow, and strengthen the operational effectiveness of Pabrik Oncom Bu Nana.
Kajian Literatur: Peran Kualitas Produk dan Harga dalam Membentuk Loyalitas Pelanggan Daging Sapi Segar Putri Salbilah Taharoh; Maora Amelya Setiawan; Haykal Heryawan; Uding Sastrawan
Jurnal Manajemen Kewirausahaan dan Teknologi Vol. 3 No. 2 (2026): Juni : Jurnal Manajemen Kewirausahaan dan Teknologi
Publisher : Asosiasi Riset Ilmu Manajemen Kewirausahaan dan Bisnis Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61132/jumaket.v3i2.1356

Abstract

This literature review aims to examine the role of product quality and price in shaping customer loyalty toward fresh beef products. The study employed a qualitative descriptive approach using a literature review method by analyzing articles published in national and international journals from 2020 to 2025. The findings indicate that product quality and price are two key factors influencing customer satisfaction and loyalty. In the context of fresh beef, quality is reflected through intrinsic attributes such as color, texture, aroma, freshness, fat content, food safety, and compliance with the ASUH principles (Safe, Healthy, Whole, and Halal). Consistency in maintaining these quality attributes contributes to higher consumer trust, repurchase intention, and long-term loyalty. Meanwhile, price serves not only as an economic consideration but also as an extrinsic cue that signals product quality. Prices perceived as fair, reasonable, and stable enhance perceived value and strengthen consumer trust, whereas high price sensitivity may reduce customer loyalty. The synthesis of the reviewed literature suggests that customer loyalty is not solely influenced by product quality or price as separate variables, but rather by the alignment between the quality received and the price paid, commonly referred to as value for money. Therefore, achieving a balance between quality improvement strategies and appropriate pricing policies is essential for strengthening and sustaining customer loyalty in the fresh beef market.
Co-Authors Husnul Fikri Maora Amelya Setiawan Muhammad Rayhan Arrafii Putri Salbilah Taharoh Uding Sastrawan