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Journal : PROZIMA (Productivity, Optimization and Manufacturing System Engineering)

the Design Of Donut Ordering Information System To Expand Website-Based Market Share (WEB) (Case Study On UD Brandan Donuts): Perancangan Sistem Informasi Pemesanan Donat untuk Memperluas Pangsa Pasar Berbasis Website (WEB) (Studi Kasus pada UD Brandan Donuts) Nanda, Sri Handayani; Nadya, Yusri; Irawan, Heri
PROZIMA (Productivity, Optimization and Manufacturing System Engineering) Vol. 6 No. 2 (2022): Desember
Publisher : Universitas Muhammadiyah Sidoarjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21070/prozima.v6i2.1566

Abstract

Brandan Donuts is a business that is engaged in the culinary field, especially delicious and healthy snacks, namely donuts. UD Brandan Donuts was founded by Jumardani, on September 1, 2015, at Jalan Sisingamangaraja, Simpang Limun, Medan City. The problem with UD Brandan Donuts is that the ordering and marketing system still relies on media for direct interaction with consumers (buyers) which makes it difficult for the management to expand market share. The purpose of this research is to build an order information system using the DFD method and apply the design of an online ordering information system at UD Brandan Donuts (WEB). The research uses the data flow diagram (DFD) method to design the system flow and uses the implementation of a software program, Xampp in designing a website (WEB). The results on the website design there are 2 levels that will run in ordering donuts online, namely Level 1 consisting of the buyer login process, ordering, delivery, admin login, financial reports. And level 2 consists of the process of registering a buyer's account, logging in, selecting a donut product, filling in order data, selecting the type of transaction, payment, confirmation of order completion, delivery schedule, order confirmation until, input of donut category, input of donut stock, confirmation of order data, confirmation payment, promotion, daily report processing, monthly report processing, and annual report processing. The conclusion in this research is that the context diagram design contains 6 entities and for the data flow diagram (DFD) design it has a level of 2.17 and as many as 22 flowcharts. And produce a website (WEB) that displays an admin page, buyer page and courier page to make it easier for consumers (buyers) to order online.
Measurement of Supply Chain Management Performance in Sago Flour Business Using the Supply Chain Operation Reference (SCOR) Method to Increase SME Productivity: Pengukuran Kinerja Supply Chain Management pada Usaha Tepung Sagu dengan Menggunakan Metode Supply Chain Operation Reference (SCOR) untuk Meningkatkan Produktivitas UKM Juwairiah, Juwairiah; Handayani, Nurlaila; Nadya, Yusri
PROZIMA (Productivity, Optimization and Manufacturing System Engineering) Vol. 7 No. 1 (2023): Juni
Publisher : Universitas Muhammadiyah Sidoarjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21070/prozima.v7i1.1604

Abstract

Sago Flour UKM Pak Hamid is one of the players in the sago flour industry in Meunaro Village, Peureulak District, East Aceh Regency. The problems experienced were the difficulty of obtaining sago raw materials in the nearest area, delays in sago raw materials from the time of ordering, and the weather often rained in certain months so that the river water was cloudy. The purpose of the following experiment is to see what aspects are the influence of management capacity on Peureulak Sago Flour SMEs, calculate supply chain processing capacity in Sago Flour SMEs using supply techniques, find out the proposed supply chain management performance restoration. The method used means method (SCOR) which is a reference example of supply chain management activities based on procedures which are divided into 5 systems, namely planning, sourcing, creating, delivering, and returning. The results of this study share the final value of supply chain performance in sago flour SMEs is 56.9117 in the average category (Average), then the proposed improvements that can be made by sago flour SMEs in plan activities by adding suppliers to meet the shortage of raw materials, sago flour SMEs are expected to have their own sago stem plants, source by discussing business rules with suppliers, make by adding some new employees, deliver by improving good communication with consumers, improve service to consumers, and make tubs for clean water supplies, return by throwing water when the flour has settled and replaces it with clean water, wash the dregs filter cloth.