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All Journal AKSIOLOGIYA : Jurnal Pengabdian Kepada Masyarakat JATI UNIK : Jurnal Ilmiah Teknik dan Manajemen Industri Mathvision : Jurnal Matematika Indonesian EFL Journal: Journal of ELT, Linguistics, and Literature Kontribusia : Research Dissemination for Community Development JURMATIS : Jurnal Manajemen Teknologi dan Teknik Industri INNOVATION RESEARCH JOURNAL DedikasiMU: Journal of Community Service Journal mechanical and manufacture technology (JMMT) Eduvest - Journal of Universal Studies Industrial Management and Engineering Journal Abdisembrani: Jurnal Pengabdian Masyarakat
Kalista, Anggia
Universitas PGRI Ronggolawe Tuban
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Quiz Training Program through iSpring Suite 8.0 to Junior High School Teachers Tuban Agus Wardhono; Anggia Kalista; Dyah Kurniawati; Ponco Bagyo Susilo
Aksiologiya: Jurnal Pengabdian Kepada Masyarakat Vol 3, No 1 (2019): Februari
Publisher : Universitas Muhammadiyah Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30651/aks.v3i1.2326

Abstract

The purpose of this paper is for teachers to create their own teaching and evaluation materials using iSpring. This ability is very necessary considering that students are now a generation that is already familiar with the internet since they were born. While the teachers are a part of the digital immigrant generation, which was born before the internet developed rapidly. The method used in the form of training and mentoring was carried out by two English Education Lecturers and a Lecturer from the Faculty of Engineering which was attended by 36 junior high school teachers from both the city of Tuban and from other sub-districts around Tuban and held for four meetings. To find out the level of satisfaction of the training, participants were given a quiz and interview. The results of this training showed that most participants felt very enthusiastic, and could make their own material and evaluation in teaching English. After that they also managed to publish it in a format compatible with Android. This is very important because it is a combination of CALL (Computer Assisted Language Learning) and MALL (Mobile Assisted Language Learning), which means that this project uses computer devices and the results can be applied in the form of mobile (HP).
ANALISA PENGENDALIAN KUALITAS STATISTIK DENGAN MENGGUNAKAN METODE STATISTICAL PROCESS CONTROL DI PT. XYZ Riza Khoirul Umam; Anggia Kalista
MathVisioN Vol 3 No 1 (2021): Maret 2021
Publisher : Prodi Matematika FMIPA Unirow Tuban

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (371.639 KB) | DOI: 10.55719/mv.v3i1.258

Abstract

Abstrak – PT. XYZ merupakan salah satu anak perusahaan dari PT. ABC yang bergerak dalam bidang pembuatan semen. Seiring perkembangannya PT. XYZ selalu berupaya untuk meningkatkan mutu layanan dan kualitas produknya. Dalam menentukan kualitas produk, perusahaan melakukan pengendalian kualitas bahan baku Woven Clouth dan kualitas produk jadi kantong semen. Pengendalian kualitas produk jadi berupa kantong semen selama ini hanya dilakukan dengan menghitung proporsi cacat setiap line yang dibandingkan dengan batas toleransi persentase kebijakan perusahaan yang kemudian dilakukan pembuatan grafik garis untuk melihat apakah terdapat peningkatan proporsi cacat selama satu tahun. Oleh karena itu, terdapat kesamaran dalam memutuskan apakah proses pembuatan kantong semen di PT. XYZ telah layak atau tidak, sehingga perlu dilakukan pengendalian kualitas secara statistika. Dari Hasil Peneilitian diketahui dari Diagram Sebar (Scatter Diagram) masih mengalami naik turun kecacatan yang tidak beraturan dan dari Diagram Pareto (Pareto Analysis) bisa mengetahui tingkat kerusakan yang tingggi terdapat pada cacat kantong lengket pada bulan Agustus sebanyak 53757 (46,63%) dan cacat terbesar pada kantong rusak pada bulan Maret sebanyak 68364 (55,79%), dengan mengetahui penyebab kecacatan hasil dari Diagram Alir untuk itu yang paling utama harus diperbaiki terlebih dahulu adalah adalah faktor manusia atau pekerja keryawan dimana faktor utama proses produksi ditentukan oleh operator, dan jika para pekerja atau karyawan tersebut tidak ceroboh atau sudah memiliki banyak pengalaman maka akan menghasilkan produk yang baik dan tentunya bisa meminimalkan kecacatan kantong.
Analisis Postur Kerja Dan Pengukuran Konsumsi Energi Pekerja Pengangkat Batu Untuk Mengurangi Musculoskeletal Disorders Krisna Tri Sanjaya; Anggia Kalista; Muhammad Arfanur Rizal
JATI UNIK : Jurnal Ilmiah Teknik dan Manajemen Industri Vol 5, No 2 (2022): April
Publisher : Industrial Engineering, Engineering of Faculty, Universitas Kadiri

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30737/jatiunik.v5i2.2392

Abstract

This research was conducted on stone lifting workers in the PT. Siwalan Tehnik Perkasa, aims to find out the work of stone lifting workers who are not ergonomic. Researchers identified the level of complaints and identified the body parts of workers that had an impact using a body map questionnaire (Standard Nordic Questionnaire), which produced the highest percentage of complaints on the back of 9.8%, the left upper arm, right upper arm, left elbow, right elbow, left wrist, and right wrist which each resulted in a 6.53% percentage of complaints and identified the level of risk of work done by workers.  Stone lifting can be done using the RULA (Rapid Upper Limb Assessment) method based on the calculation of workload based on heart rate obtained cardiovascular load percentage, with an average of 89%. workers are in the 4th level range, namely workers  to take action to change their working posture as soon as possible. For energy released by workers based on table calculations obtained energy released before work averaged 2.26 kcal / minute, while the energy released after work averaged 5.86 kcal / minute. Then calculated the energy consumption carried out during doing the average work of 3.6 kcal / minute. Penelitian ini dilakukan pada pekerja angkat batu di tambang PT.Siwalan Tehnik Perkasa tujuan untuk mengetahui pekerjaan pekerja angkat batu yang tidak ergonomis. Peneliti mengidentifikasi tingkat keluhan serta mengidentifikasi bagian tubuh pekerja yang memiliki dampak dengan menggunakan kuesioner body map (Standard Nordic Questionnaire),yang menghasilkan persentase keluhan tertinggi di bagian punggung sebesar 9,8%,lengan kiri atas,lengan kanan atas,siku kiri,siku kanan,pergelangan tangan kiri,dan pergelangan tangan kanan yang masing masing menghasilkan persentase keluhan 6,53 %  serta mengidentifikasi tingkat resiko pekerjaan yang di lakukan pekerja angkat batu dapat di lakukan dengan menggunakan metode RULA (Rapid Upper Limb Assessment) Berdasarkan perhitungan beban kerja berdasarkan denyut jantung di peroleh persentase cardiovascular load,dengan rata rata 89%. pekerja  berada pada range tingkat ke-4 yaitu pekerja di himbau untuk melakukan tindakan perubahan postur kerjanya sesegera mungkin. Untuk energi yang dikeluarkan oleh pekerja berdasarkan perhitungan diperoleh energi yang dikeluarkan sebelum bekerja rata-rata 2,26 kkal/menit, sedangkan energi yang dikeluarkan setelah bekerja rata-rata 5,86 kkal/menit. Kemudian dihitung konsumsi energi yang dilakukan selama melakukan pekerjaan rata rata 3,6 kkal / menit.
Innovation and Shelf-Character: The Way of Organizational Existence in the Pandemic Era Hendra Suwardana; Anggia Kalista
INNOVATION RESEARCH JOURNAL Vol 2 No 2 (2021)
Publisher : Universitas Muhammadiyah Gresik

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30587/innovation.v2i2.3005

Abstract

The Covid 19 pandemic has awakened the organizing of organizational life as an entity that is believed to be well established, but in fact absurd. This certainty belongs only to change itself. The ability to adapt to the surrounding environment by adopting its wisdom values which are contained in a series of continuous innovations can ensure the existence of organizational life to grow and develop throughout the ages. Innovation as an investment value can thrive both in an organization when there are leadership souls individually or in a hierarchical leadership that is open - minded and has a strong self- character to be willi ng to accept input from subordinates and be able to observe current developments that are needed by the market. On this day an organization if it does not want to adopt the value of innovation is the same as going to its death path slowly, so that the choice is to innovate or die.
PELATIHAN PEMBUATAN ALAT CUCI TANGAN PAKAI SABUN (CTPS) GUNA PENCEGAHAN PENYEBARAN COVID-19 DI WISATA PELANG DESA TAHALU KECAMATAN MERAKURAK Susanti Dhini Anggraini; Anggia Kalista; Abdul Wahid N; Hendra Suwardana; Moh. Muhyidin Agus Wibowo
DedikasiMU : Journal of Community Service Vol 4 No 2 (2022): Juni 2022
Publisher : Universitas Muhammadiyah Gresik

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30587/dedikasimu.v4i2.3991

Abstract

Kabupaten Tuban, memiliki banyak objek wisata meliputi destinasi alam, budaya, dan kuliner. Salah satu wisata yang menarik adalah Wisata Pelang dan kebun sagu, karena memiliki destinasi alam yang sangat indah dan memikat para wisatawan. Indahnya wisata pelang mengakibatkan banyaknya pengunjung dari berbagai daerah, adanya wabah covid-19 ini mewajibkan semua pengunjung objek wisata mematuhi protokol kesehatan mulai dari jaga jarak, memakai masker dan cuci tangan dengan sabun. Di objek wisata pelang masih menggunakan alat cuci tangan manual yang mudah rusak, dan ini mengakibatkan kurang indahnya objek wisata ini. Oleh karena itu pada kegiatan pengabdian ini kami melakukan pelatihan pembuatan alat CTPS dengan pedal di wisata pelang dengan sasaran karang taruna desa tahulu sehingga dapat mencegah virus corona, meningkatkan perekonomian dan mengindahkan wisata pelang di sektor wisata. Selain itu menghasilkan inovasi produk berupa alat CTPS sehingga dapat membantu masyarakat dalam membuat alat CTPS serta menciptakan lapangan pekerjaan baru. Hasil dari pengabdian ini mendapatkan respon positif dari peserta pelatihan ada 90% peserta merasa kegiatan ini sangat bermanfaat untuk melindungi kesehatan keluarga dimasa pandemi covid 19 ini. Hasil monitoring dan evaluasi ada 60% peserta merasa mudah membuat CTPS dan 70% warga tidak kesulitan alat dan bahan. Dan ada 60% yang menerapkan pembuatannya dirumah dan menjualnya.
Production Innovation 'Jelly Siwalan Dry' for Extending the Endurance of Fruit Consumption Anggia Kalista; Krishna Tri Sanjaya; Agus Wardhono
Kontribusia : Research Dissemination for Community Development Vol 4 No 2 (2021): Kontribusia (Research Dissemination for Community Development)
Publisher : OJS Universitas Muhammadiyah Gresik

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (288.575 KB) | DOI: 10.30587/kontribusia.v4i2.2659

Abstract

PRODUCTION INNOVATION 'JELLY SIWALAN DRY' FOR EXTENDING THE ENDURANCE OF FRUIT CONSUMPTION Anggia Kalista, Krishna Tri Sanjaya, Agus Wardhono. ABSTRACT Siwalan is the fruit of a palm tree which a lot of growing up in the City of Tuban. The fruit is less favored because of quick foul and difficult to eat it. The author tried to expand the innovation and introduced it to society how the way of consuming Siwalan practically, effectively, one of them is to process it into candy 'Dried Jelly Siwalan'. The purpose of this innovation is to so extend the duration of consumption of Siwalan to be able to survive more than one month at room temperature and two months in the fridge without preservatives. Dried Candy Jelly Siwalan is made from natural ingredients and interesting colors, this is intended to increase the interest of consumption of society in particular children and tourists who effect on the creation of business opportunities for the improvement of the economy of the community. Keywords:Dried Jelly Siwalan; Innovation; Siwalan
Implementation of Tourism Information System at Tuban Regency Anggia Kalista; Agus Wardhono; Argya Drestanta
Kontribusia : Research Dissemination for Community Development Vol 2 No 2 (2019)
Publisher : OJS Universitas Muhammadiyah Gresik

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (746.803 KB) | DOI: 10.30587/kontribusia.v2i2.1005

Abstract

Republic of Indonesia The Ministry of Communication and Information Technology in Tuban Regency inmanaging tourism sector is still minimal because it still displays a less attractive website to attract travelers when theywant to vacation in Tuban Regency. The purpose of this program is to develop the Tuban Regency Tourism systemby using website because this can make it easier for people who really need it in finding tourism objects in Tuban.We used an observation as the first instrument by observing Tuban regency from many sides, interviewedsome tourists which visited Tuban more than once, and read some articles from journals and books.The role of Communication and Information Technology Department in Tuban Regency is a key to successin Tuban Smart City in 2021. Tuban as City Smart, making integrated applications in both the tourism sector and other parts, this activity has become increasingly important in order to meet the twenty-first century which is all digital.
Making Jey-Si (Jelly Siwalan) as A Siwalan Fruit Processing Innovation (In The Wife Group of Siwalan Traders in Panyuran Tuban) Hendra Suwardana; Anggia Kalista; Krishna Tri Sanjaya
Kontribusia : Research Dissemination for Community Development Vol 4 No 2 (2021): Kontribusia (Research Dissemination for Community Development)
Publisher : OJS Universitas Muhammadiyah Gresik

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (217.807 KB) | DOI: 10.30587/kontribusia.v4i2.2400

Abstract

Tuban Regency, especially Panyuran area, is the largest producer of Palm (Siwalan) fruit in Tuban. However, Siwalan fruit is less popular because it rots easily and how to consume it is difficult. For this reason, innovation is developed and introduces it to the public how to consume Siwalan fruit which is practical and in demand, one of which is by processing it into jelly candy. With this innovation, food security can last approximately 1 month without preservatives. This siwalan jelly candy is made with natural ingredients and attractive colors, so that it can increase the interest in public consumption, especially children, which has an impact on creating business opportunities to improve the community's economy.
ANALISIS PRODUKTIVITAS BAGIAN PEMBUATAN KALSIUM KARBONAT MENGGUNAKAN METODE MARVIN E. MUNDEL DI PT. “XZ” Moh. Muhyidin Agus Wibowo; Anggia Kalista; Hendra Suwardana

Publisher : Prodi Teknik Mesin Universitas Yudharta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/jmmt.v3i2.3367

Abstract

During this company PT. “XZ” pay less attention to the efficient use of resources (input) owned both in terms of materials, energy, labor and maintenance of machinery that support the production process, based on the results of surveys and interviews there are some problems that become benchmarks for the background of this research is : first, material: this material is composed of limestone often wet and delay in ordering. Second, electrical energy: This electric energy consists of less efficient electricity usage is the light is often not in the dead time during the day. Third, labor: This workforce consists of less disciplined workforce and less professional workforce. Fourth, machine maintenance: maintenance of this machine consists of less maintenance and old machines. The result of productivity analysis shows that productivity index level of calcium carbonate making section is good. Depreciation productivity index is 105.2, material 107,5, labor 108, energy 102,8, maintenance 150,8, and total productivity 105,1 In addition to increase productivity there are many ways that can be done that raw material should be given cover of asbestos, regular job training, machine scheduling.
PELATIHAN PEMBUATAN NUGGET JAGUNG SEBAGAI UPAYA MENINGKATKAN PEREKONOMIAN MASYARAKAT DI DESA WUKIRHARJO KECAMATAN PARENGAN KABUPATEN TUBAN Anggia Kalista; Abdul Khafid Maulana; Amelia Dwy Shandy; Taufik Kurrohman Nurdin; Jamilatuna Maliyana; Rohmatun Nanda Nafiah
DedikasiMU : Journal of Community Service Vol 4 No 4 (2022): Desember
Publisher : Universitas Muhammadiyah Gresik

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30587/dedikasimu.v4i4.4750

Abstract

Desa Wukirharjo terletak di Kecamatan Parengan, Kabupaten Tuban. Pola pembangunan lahan di desa Wukirharjo lebih didominasi oleh kegiatan pertanian pangan yaitu palawija (padi, tebu, jagung) dengan penggunaan pengairan tadah hujan. Hasil tanaman didominasi oleh tanaman jagung, namun hasil panen masih belum dimaksimalkan dalam pengolahannya sehingga nilai jual jagung masih rendah. Kegiatan PKM di Desa Wukirharjo yang akan dilakukan adalah dengan memanfaatkan potensi pangan lokal yaitu jagung dan mengenalkan variasi olahan jagung dengan membuat nugget. Diharapkan kegiatan ini dapat menambah ilmu pengetahuan dan kemampuan masyarakat tentang pengolahan jagung sebagai produk unggulan desa dan juga dapat menjadi produk oleh-oleh makanan di Tuban yang memiliki nilai jual lebih tinggi. Sehingga masyarakat dapat mendapatkan keuntungan dan menambah perekonomian masyarakat setempat. Metode yang digunakan dalam program ini adalah identifikasi, pengusulan, perencanaan, pelaksanaan dan evaluasi. metode pelaksanaan kegiatan PKM adalah dengan memberdayakan mereka melalui pelatihan dengan sistem Learning by doing, yaitu pertama pembagian resep, kedua transfer pengetahuan dengan menjelaskan bahan yang digunakan, proses pembuatan produk, alat yang diperlukan, bagaimana cara menyimpan dan menyajikan, ketiga tim PKM yang bertugas sebagai instruktur memperagakan bagaimana cara mengolah produk, keempat mengajak peserta turut serta dalam membuat produk pelatihan sehingga keterampilan mereka meningkat. Hasil dari pengabdian ini anggota PKK Wukirharjo mampu membuat nugget jagung.
Co-Authors Abdul Khafid Maulana Abdul Wahid N Abdul Wahid Nuruddin Abdul Wahid Nuruddin Agus Wardhono Alifia, Nurmalita Amelia Dwy Shandy Anggraini, Susanti Dhini Any Dian Murdiniyati Any Dian Murdiniyati Argya Drestanta Az-zahro', Sholihah Az-zahro, Sholihah Bayu Pramudyo, Dimas Dafa Maulana Dafa Maulana Damayanti, Aulia Sofi Dani Hardian Kusuma Dimas Maulana Dimas Maulana Dyah Kurniawati Dyah Kurniawati Febriyanto, Devied Hariyanti Hariyanti Hendra Suwardana Hendra Suwardana Hendra Suwardana, Hendra Hendra Wirawan, Novi Jamilatuna Maliyana KHOIRUL ANAM Krishna Tri Sanjaya Krishna Tri Sanjaya Krishna Tri Sanjaya Krishna Tri Sanjaya Krishna Tri Sanjaya Krisna Tri Sanjaya mariyani, dede Masrikan, Muhammad Moh Muhyidin Agus Wibowo Moh. Muhyidin Agus Wibowo Moh. Muhyidin Agus Wibowo Moh. Muhyidin Agus Wibowo Moh. Muhyidin Agus Wibowo Muhammad Arfanur Rizal Nur Fahlevi, Al Feryza Ponco Bagyo Susilo Putri, Nidya Arindi Riza Khoirul Umam Rohmatun Nanda Nafiah Sahid, Umar Sholihah Az-zahro' Supriyandi Susanti Dhini Anggraini Susanti Dhini Anggraini Susanti Dhini Anggraini Susanto, Aldi Susilo, Ponco Bagyo Suwanto Taufik Kurrohman Nurdin Wahid Nuruddin , Abdul Wahyu, Yogi Wahyu Wibowo, Moh. Muhyidin Agus Wicaksono, Nanang Winda Refian Winda Refian Oktafiani Wirawan, Novi Hendra Yahya, Amirrudin Yulianto, Imron