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All Journal OPSI JISI UMJ (Jurnal Integrasi Sistem Industri UMJ) PERFORMA : Media Ilmiah Teknik Industri JUPADAI : Jurnal Pengabdian Kepada Masyarakat
Giyanti, Ida
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Humanities Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Engineering Environmental Science Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Social Sciences Other

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Quality control of garment product using DMAIC Six Sigma Tyas, Tiara Cahyaning; Giyanti, Ida
OPSI Vol 17, No 1 (2024): ISSN 1693-2102
Publisher : Jurusan Teknik Industri Fakultas Teknologi Industri UPN "Veteran" Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31315/opsi.v17i1.7107

Abstract

Quality control is intended to ensure that the products are in accordance with the predefined standards. PT. XYZ is a garment company that manufactures products with global target market. Hence, product quality assurance becomes an important issue for PT. XYZ. This research focuses on the Just Brand-MCJA216142 jacket product at the sewing work station on line-4 of PT. XYZ. Preliminary observations show that the number of reworked-products was experiencing an increasing trend. This study aims to determine whether the company has carried out quality control properly. Specifically, the research objectives are to identify the type and level of product defects, identify the factors causing product defects, and provide proper improvement suggestions to reduce the occurrence of product defects. This study applied DMAIC (Define–Measure–Analyze–Improve–Control) Six Sigma concept. The results showed that the quality of the Just Brand-MCJA216142 jacket product has exceeded the Indonesian industry average and is classified as the USA industry average. However, quality improvement is still needed since the products are targeted for the export market. Based on Pareto diagram at the Analyze stage, it was found that the most dominant defects occurred in the Just Brand-MCJA216142 jacket production process were broken threads and puckering. The frequency of occurrence for these two types of defect reaches 23% of the total 16 types of defects. The defects were caused by human, machine, material, method, and environmental factors. Recommendations for improvement at the Improve stage are based on root cause analysis of each causative factor that is identified using a fishbone diagram. This research results strengthen the previous related researches regarding the effectivity of DMAIC Six Sigma for analyzing quality control of products.
Studi Penentuan Jumlah Produksi Botol Kemasan Minuman Yang Optimal Dengan Fuzzy Time Series Markov Chain Dan Fuzzy Inference System Wahyudi, Adhie Tri; Giyanti, Ida; Kritiana, Bernadhetta Vivi
JISI: Jurnal Integrasi Sistem Industri Vol 10, No 2 (2023): JISI UMJ
Publisher : Fakultas teknik Universitas Muhammadiyah Jakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24853/jisi.10.2.99-110

Abstract

Perusahaan perlu berhati-hati saat menentukan jumlah produksi botol minuman kemasan. Jumlah persediaan bahan baku dan permintaan menjadi faktor penting dalam menentukan jumlah produksi. Ketidakpastian jumlah permintaan produk minuman mengakibatkan jumlah produksi botol kemasan minuman kurang selaras dengan jumlah persediaan bahan baku minuman dan jumlah permintaan produksi botol kemasan. Adanya faktor ketidakpastian jumlah permintaan menjadikan pentingnya pemilihan metode peramalan yang tepat untuk memprediksi jumlah permintaan berdasarkan data historis. Penelitian ini bertujuan melakukan studi penentuan jumlah produksi botol kemasan minuman yang optimal dengan mempertimbangkan faktor ketidakpastian. Metode Fuzzy Time Series Markov Chain (FTSMC) adalah satu salah metode peramalan berbasis time series dan dapat diterapkan pada permasalahan ketidakpastian peramalan yang terjadi. Hasil peramalan, setelah melalui uji verifikasi menjadi input metode Fuzzy Inference System (FIS) untuk menentukan jumlah produksi botol minuman agar bersesuaian dengan jumlah permintaan dan jumlah bahan baku. Model FIS yang dibangun pada penelitian ini adalah Fuzzy Sugeno dan Fuzzy Mamdani. Untuk mengetahui metode yang memberikan hasil yang optimal pada permasalahan ini, kedua model yang dibangun tersebut dianalisis dengan membandingkan nilai Mean Absolute Percentage Error (MAPE). Hasil penelitian menunjukkan bahwa kedua model, yatu model FTSMC Fuzzy Mamdani dan model FTSMC Fuzzy Sugeno mampu memberikan solusi optimal.
STRATEGI PERENCANAAN KEUANGAN PADA UKM PUTRI TIMUS DI KARANGANYAR Sugiarti, Sugiarti; Suparti, Erni; Sunardi, Sunardi; Giyanti, Ida; Yulandari, Ariefah
JUPADAI : Jurnal Pengabdian Kepada Masyarakat Vol. 3 No. 2 (2024): Volume 3 Nomor 2 2024
Publisher : Asosiasi Dosen Akutansi Indonesia, KEPRI

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.64795/jupadai.v3i2.152

Abstract

Thymus is one of the famous traditional foods in Karanganyar Regency, Central Java Province. Putri Timus is one of the Small Medium Enterprises in Karanganyar district that produces purple thymus. The product from Putri Timus has one specialty, namely the inside of the thymus contains Bligo fruit (Benincasa hispida) with various benefits. The method used in this program is to provide counseling and assistance regarding financial planning to MSME players to a simple but understandable application stage. The results of this community service program provide a simple solution to be careful in managing finances by considering several worst possibilities. Participants feel that they have a solution when they want to plan their finances both in the short and long term.  
Quality control of garment product using DMAIC Six Sigma Tyas, Tiara Cahyaning; Giyanti, Ida
OPSI Vol 17 No 1 (2024): ISSN 1693-2102
Publisher : Jurusan Teknik Industri, Fakultas Teknologi Industri UPN "Veteran" Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31315/opsi.v17i1.7107

Abstract

Quality control is intended to ensure that the products are in accordance with the predefined standards. PT. XYZ is a garment company that manufactures products with global target market. Hence, product quality assurance becomes an important issue for PT. XYZ. This research focuses on the Just Brand-MCJA216142 jacket product at the sewing work station on line-4 of PT. XYZ. Preliminary observations show that the number of reworked-products was experiencing an increasing trend. This study aims to determine whether the company has carried out quality control properly. Specifically, the research objectives are to identify the type and level of product defects, identify the factors causing product defects, and provide proper improvement suggestions to reduce the occurrence of product defects. This study applied DMAIC (Define–Measure–Analyze–Improve–Control) Six Sigma concept. The results showed that the quality of the Just Brand-MCJA216142 jacket product has exceeded the Indonesian industry average and is classified as the USA industry average. However, quality improvement is still needed since the products are targeted for the export market. Based on Pareto diagram at the Analyze stage, it was found that the most dominant defects occurred in the Just Brand-MCJA216142 jacket production process were broken threads and puckering. The frequency of occurrence for these two types of defect reaches 23% of the total 16 types of defects. The defects were caused by human, machine, material, method, and environmental factors. Recommendations for improvement at the Improve stage are based on root cause analysis of each causative factor that is identified using a fishbone diagram. This research results strengthen the previous related researches regarding the effectivity of DMAIC Six Sigma for analyzing quality control of products.
Halal Supply Chain Management dalam Optimalisasi Penerapan Sertifikasi Halal UMKM Kristiana, Bernadhetta Vivi; Indrasari, Anita; Giyanti, Ida
Performa: Media Ilmiah Teknik Industri Vol 19, No 2 (2020): Performa: Media Ilmiah Teknik Industri
Publisher : Industrial Engineering, Faculty of Engineering, Universitas Sebelas Maret

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/performa.19.2.46379

Abstract

Halal Small and Medium Enterprises (SMEs) give quite a substantial contribution to the country's economic growth. Halal certification is given to guarantee the halalness of the product and it’s expected to increase the profit of SMEs. However, in reality, there is no significant difference between the profits of SMEs with halal-certified and without one. This study aims to formulate how to optimize halal certification in order to increase the profits of halal SMEs by analyzing halal supply chain management. The qualitative method by literature reviews is used in this research. This research result is a formulation to optimize the SMEs halal certification, which consists of top management commitment in implementing halal policies, continuity of raw material fulfillment, building network with raw material suppliers, training for employees, procurement of SOPs and clear financial records, also building a good network structure for the parties involved.
Usulan Perbaikan Standard Operating Procedure Sesuai Standar Halal pada Siska Bakery Andriani, Maresta; Giyanti, Ida; Indrasari, Anita
Performa: Media Ilmiah Teknik Industri Vol 19, No 2 (2020): Performa: Media Ilmiah Teknik Industri
Publisher : Industrial Engineering, Faculty of Engineering, Universitas Sebelas Maret

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/performa.19.2.46415

Abstract

Siska Bakery merupakan salah satu Usaha Kecil dan Menengah (UKM) di bidang makanan terutama produk roti dan kue. Siska Bakery memiliki sertifikat PIRT dengan nomor 206337201122419 dan sudah pernah memiliki Sertifikat Halal MUI pada tahun 2017-2019. Selama ini Siska Bakery telah menjalankan proses bisnis sesuai dengan pedoman Sistem Jaminan Halal (SJH). Namun demikian, Standard Operating Procedure (SOP) tertulis yang sudah ada pada Siska Bakery masih terdapat kekurangan. SOP saat ini hanya berupa tulisan tangan di kertas yang ditempel di dinding. SOP tertulis juga tidak secara spesifik mengikuti pedoman SJH. Dengan terbatasnya ketersediaan SOP mengakibatkan karyawan Siska Bakery bekerja kurang optimal. Oleh karena itu, penelitian ini bertujuan merancang SOP yang meliputi proses pembelian bahan baku, proses produksi dan proses distribusi produk dalam memenuhi standar halal sebagaimana tercantum dalam dokumen HAS 23000. Metode yang digunakan penelitian ini adalah observasi lapangan dengan cara wawancara dan studi SOP yang sudah ada pada Siska Bakery. Hasil penelitian ini adalah rancangan SOP yang sesuai dengan standar halal sehingga dapat digunakan untuk memperbaiki SOP yang sudah ada. SOP dirancang dalam bentuk diagram alir untuk memudahkan karyawan dalam mengikuti setiap tahapan proses.
Co-Authors Adhie Tri Wahyudi Andriani, Maresta Anita Indrasari Erni Suparti, Erni Kristiana, Bernadhetta Vivi Kritiana, Bernadhetta Vivi Sugiarti Sugiarti Sunardi Sunardi Tyas, Tiara Cahyaning Yulandari, Ariefah