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Lamatinulu, Lamatinulu
Universitas Muslim Indonesia
Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Energy Engineering Industrial & Manufacturing Engineering Mathematics Transportation

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Journal : Journal of Industrial Engineering Management

 1 
JUSTIFIKASI DAN PENETAPAN BOBOT PRIORITAS INDIKATOR KINERJA PROGRAM STUDI TERKAIT ASPEK SUMBER DAYA MANUSIA Lamatinulu ahmad
Journal of Industrial Engineering Management Vol 5, No 1 (2020): Journal of Industrial Engineering Management Vol. 5 No. 1
Publisher : Center for Study and Journal Management FTI UMI

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33536/jiem.v5i1.355

Abstract

Penelitian ini bertujuan untuk menjustifikasi dan menetapkan bobot prioritas rumusan Key Performance Indicator (KPI) program studi terkait aspek Sumber Daya Manusia (SDM). Orientasi objek penelitian adalah program studi pada perguruan tinggi swasta di Sulawesi Selatan. Pendekatan metode yang digunaka adalah analisis statistik deskriptif, uji validitas, uji reliabilitas dan Analytical Hierarchy Process (AHP). Hasil uji validitas dan reliabilitas data menunjukkan bahwa semua data valid dan instrumen penelitian reliabel karena memiliki nilai alpha Cronbach 0,839 sehingga hasil pengumpulan data dapat dipercaya. Analisis statistik deskriftif nilai rata-rata menunjukkan hasil justifikasi bahwa nilai tingkat kepentingan 16 rumusan KPI adalah penting karena semua memiliki nilai rata-rata 4,0. Hasil penetapan bobot prioritas KPI dapat diterima karena memiliki nilai Inconsistency Ratio 0,1. Hal ini menunjukkan bahwa nilai bobot skala prioritas indikator kinerja dapat menjadi rujukan dasar dalam menentukan nilai kinerja dan prioritas KPI dalam pengukuran kinerja Program Studi. Temuan pada penelitian ini menunjukkan bahwa KPI yang dapat memberikan kontribusi terbesar terhadap nilai kinerja prodi adalah yang terkait dengan pengembangan kompetensi SDM melalui studi lanjut, pendidikan dan pelatihan, penerapan sistem penjaminan mutu dalam lingkup kegiatan pendidikan dan pengajaran, penelitian dan pengabdian pada masyarakat.
PACKAGING DESIGN OF FRIED BANANA PRODUCTS FOR FOOD PACKAGING ASSURANCE FOR CONSUMERS USING FOOD DELIVERY SERVICES IN MAKASSAR CITY Lamatinulu Ahmad; Irma Nur Afiah; Nurul Chairany; Arfandi Ahmad; Muhammad Irfandi
Journal of Industrial Engineering Management Vol 7, No 2 (2022): Journal of Industrial Engineering and Management Vol 7 No 2
Publisher : Center for Study and Journal Management FTI UMI

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33536/jiem.v7i2.1325

Abstract

The culinary business in Indonesia is increasingly in demand by seeing the increasing number of people who like to hunt for a variety of food menus, both traditional, national, and international food. This is evidenced by the increasing number of culinary businesses that have been established from time to time, including culinary businesses that have developed in Indonesia such as Browcil, JCO, Pizza Hut, Burger King, Kentucky Fried Chicken, and Big Bananas. Big Bananas is one of the most popular culinary food businesses today. He started his business in September 2017 with two types of snacks, namely banana nuggets and banana rolls with flavors ranging from chocolate, and green tea, to vanilla. By joining Big Bananas with online delivery services, namely Gojek and Grab, packaging design must be paid more attention to ensure that these products reach consumers safely. So there is no anxiety for BigBananas consumers and Food Delivery service users, namely problems that often arise for Food Delivery service users such as easy-to-open packaging, no composition information, and no Big Bananas product packaging seal on the packaging which causes consumers to ask- asked about the safety of  Big Bananas products to consumers who use Food Delivery services, so the need for a new Big Bananas packaging design to guarantee food safety for consumers using Food Delivery services. So with that Big Bananas’ packaging needs to be redesigned to improve food safety in maintain product quality from the packaging by changing the packaging design, displaying complete attributes on the packaging, changing the color according to product characteristics, providing a seal on the packaging, and selecting the packaging material that is resistant to water and oil so that product quality is maintained and does not cause anxiety to Big Bananas customers in Makassar city
QUEUE SYSTEM ANALYSIS IN SERVICE OPTIMIZATION IN PT. BANK SULSELBAR MAIN BRANCH MAKASSAR CITY Lamatinulu Ahmad; Windayani windayani; Muhammad Dahlan; Ahmad Padhil; Nurhayati Rauf
Journal of Industrial Engineering Management Vol 8, No 1 (2023): Journal of Industrial Engineering and Management Vol 8 No 1
Publisher : Center for Study and Journal Management FTI UMI

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33536/jiem.v8i1.1362

Abstract

PT. Bank Sulselbar is a regionally owned business entity engaged in banking services. Companies in the service sector must be able to provide the best service to meet the wishes of customers who require fast service. As the number of customers increases, there are queuing problems in serving customers, this problem results in many customers waiting for quite a long time. For this reason, this study aims to reduce the length of time waiting for customers to avoid queues that are too long . This research uses queuing theory analysis method with queuing model (M/M/S). The results of this study using queuing theory analysis, namely the model calculation (M/M/S) shows that the busy period occurs in the period 08.00-09.00, and 13.00-14.00 by adding 1 service facility from 6 to 7 customer service, there will be a decrease customer waiting time. The waiting time in the system in the time period of 08.00-09.00 from 25.15 minutes to 10.07 minutes, and the time period of 13.00-14.00 from 19.39 to 9.13 minutes
Co-Authors Ahmad Padhil Anis Saleh Arfandi Ahmad Asrul Fole Erniyani, Erniyani Iffah, Nurul Irma Nur Afiah Muhammad Dahlan Muhammad Fachry Hafid Muhammad Irfandi Nur Ihwan Safutra Nurhayati Rauf Nurul Chairany Rauf, Nurhayati Reza Rezaldy Tahir, Muh Ridwan Wiguna, Arya Cipta Windayani windayani