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All Journal Journal of Industrial Engineering and Operation Management (JIEOM) Jurnal Kalibrasi ASEAN Journal of Empowering Community
Nurwildani, Mohammad Fajar
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Humanities Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Industrial & Manufacturing Engineering Public Health Social Sciences Other

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Marketing Strategy for "Anchovies Pizza" Processed Product in Munjungagung Village, Tegal Regency Nurwildani, Mohammad Fajar; Hidayat, Tofik; Zulfah, Zulfah
ASEAN Journal of Empowering Community Vol. 3 No. 2 (2023): ASEAN Journal of Empowering Community
Publisher : Universitas Pancasakti Tegal

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24905/ajecom/vol3issue2.65

Abstract

Munjungagung Village is one of the villages bordering the northern coast of Java. Being located in a coastal area makes Munjungagung Village rich in marine fishery resource potential. The potential fishery resources are mostly generated by capture fisheries. In addition to fishery and marine resource potential, Munjungagung Village also has potential for marine tourism and a conservation area in the Jeruk Reef region. To support the fishery and marine sectors, Munjungagung Village has fishery infrastructure in the form of the PPP Larangan coastal fishery port, the PPI Larangan fish landing base, and the TPI Larangan fish auction site. As an area bordering the coastal region, Munjungagung Village also has a marine tourism attraction, namely the Larangan Beach. The catch of fish by the fishermen is very abundant, including anchovies. Anchovies are one of the quite potential fishery products in Munjungagung Village, Kramat District, Tegal Regency. However, in its utilization, fishermen only sell anchovies in wet form. Through community empowerment activities, mothers can diversify processed anchovy products by making a pizza called "Anchovies Pizza." One of the strategies that can be implemented in empowering the coastal community of Munjungagung Village is through the optimization of fishery products based on anchovies. Anchovy products can be optimized, one of which is by making "Anchovies Pizza." Through an economic-based approach for the coastal community, especially among mothers, it is hoped that the economic status of the coastal community can be improved.
ANALISIS SUPPLY CHAIN MANAGEMENT DENGAN METODE SCOR (SUPPLY CHAIN OPERATION REFERENCE) DI PT. XYZ Sugiono, Mohammad Cipto; Luthfianto, Saufik; Nurwildani, Mohammad Fajar; zulfah, Zulfah; Siswiyanti, Siswiyanti; Hidayat, Toffik; Nugroho, Adityas Jati
Journal of Industrial Engineering and Operation Management (JIEOM) Vol 7, No 2 (2024)
Publisher : Universitas Islam Kalimantan Muhammad Arsyad Al Banjari Banjarmasin

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31602/jieom.v7i2.11779

Abstract

Aktivitas rantai pasoknya perusahaan kerap mengalami masalah pada proses perencanaan. Pengukuran kinerja menggunakan metode supply Chain Operation Reference dengan focus penelitian pada Plan, Source, Make, Delivery, Return.  Proses perencanaan pada kategori sangat buruk atau sangat rendah dengan nilai pengukuran 32,6. Proses ini diperlukan perbaikan. Solusi perbaikan dapat dilakukan guna meningkatkan kinerja perusahaan dapat dilakukan penjadwalan perencanaan yang teratur untuk produk produk tertentu yang belum terdapat target harian. Proses pengadaan bahan baku pada kategori baik dengan nilai pengukuran kinerja 87,8. Proses pembuatan barang pada kategori baik dengan nilai pengukuran kinerja 87,8. Proses pengiriman pada kategori baik dan sedang dengan nilai pengukuran kinerja 81,2 dan 68,08. Proses pengembalian barang pada kategori baik dengan nilai pengukuran kinerja 91,9.Kata Kunci:  Rantai Pasok, Pengukuran Kinerja, SCOR
Pengaruh Sinergi Ergonomi dan Budaya Organisasi terhadap Kinerja Karyawan di Industri Kecil dan Menengah Nurwildani, Mohammad Fajar; Padhil, Ahmad
Jurnal Kalibrasi Vol 23 No 1 (2025): Jurnal Kalibrasi
Publisher : Institut Teknologi Garut

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33364/kalibrasi/v.23-1.2339

Abstract

Employee performance improvement is a key factor in driving the competitiveness of small and medium industries (SMEs), especially in developing countries. Two important aspects that are believed to influence performance are organizational culture and ergonomics. This study aims to analyze the influence of organizational culture and ergonomics on employee performance in the SME sector. This study uses a quantitative approach with a survey method of 250 respondents selected using a saturated sampling technique. Data were analyzed using the Structural Equation Modeling (SEM) method with the help of the AMOS version 22 application. The results of the analysis show that organizational culture has a positive and significant effect on employee performance with a CR value = 2.238 and p = 0.021. Meanwhile, ergonomics also has a positive and significant effect on performance with a CR value = 2.351 and p = 0.009. These findings indicate that strengthening organizational culture and implementing ergonomic principles in the work environment play an important role in improving employee performance. Therefore, collaboration between cultural and ergonomic aspects needs to be a strategic priority in SME development.
Co-Authors Ahmad Padhil Hidayat, Toffik Nugroho, Adityas Jati Saufik Luthfianto Siswiyanti, Siswiyanti Sugiono, Mohammad Cipto Tofik Hidayat Zulfah Zulfah