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All Journal Jurnal Pendidikan dan Pembelajaran Khatulistiwa (JPPK) JISI UMJ (Jurnal Integrasi Sistem Industri UMJ) Jurnal Optimalisasi Jurnal Pengabdian kepada Masyarakat Nusantara Journal La Edusci Innovative: Journal Of Social Science Research Jurnal Pengabdian Kolaborasi dan Inovasi IPTEKS Horizon: Indonesian Journal of Multidisciplinary
Lestari, Suci Ayu
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Agriculture, Biological Sciences & Forestry Humanities Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Environmental Science Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Mathematics Public Health Social Sciences Other

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Evaluasi Risiko Gangguan Musculoskeletal Disorders pada Pekerja Industri Rumah Tangga Kerupuk Kulit Menggunakan Metode Rula Safitriyawi, Roja; Lestari, Suci Ayu; Ulfah, Tya
Jurnal Optimalisasi Vol 11, No 2 (2025): Oktober
Publisher : Universitas Teuku Umar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35308/jopt.v11i2.13598

Abstract

One of the most prominent types of home industries operated by local entrepreneurs is the food processing sector, particularly the production of skin crackers.  However, the production process remains predominantly manual, with workers performing each stage such as cutting, drying, frying, and packaging either individually or in groups. Such manual operations inherently expose workers, especially older individuals, to ergonomic risks. Many workers have reported experiencing musculoskeletal discomfort, including rheumatic pain and muscle stiffness, due to prolonged and repetitive tasks. This study aims to analyze workers’ upper body postures to identify potential musculoskeletal disorders (MSDs) using the Nordic Body Map (NBM) Questionnaire and to evaluate work postures using the Rapid Upper Limb Assessment (RULA) method. Data were collected through structured interviews and direct field observations in the skin cracker home industry. The results indicate a RULA score of 7 for all key production processes cutting, drying, frying, and packaging, corresponding to Action Level 4, which signifies that immediate investigation and corrective action are required. The recommended measures include implementing regular stretching or exercise between work activities, redesigning workstations and tools based on workers’ anthropometric data and task requirements, regulating working hours to not exceed eight hours per day, and conducting periodic layout reorganization and workplace maintenance to enhance safety and productivity.
The Influence of Customer Experience and Service Quality on Customer Satisfaction in Micro Culinary Businesses in Jambi City Lestari, Suci Ayu; Octavia, Ade; Fazri, Andang
HORIZON: Indonesian Journal of Multidisciplinary Vol. 4 No. 3 (2026): HORIZON: Indonesian Journal of Multidisciplinary (In-Press)
Publisher : Lembaga Intelektual Muda (LIM) Maluku

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54373/hijm.v4i3.5386

Abstract

Service towards customer satisfaction in micro culinary businesses in Jambi City. This study uses a quantitative approach with a descriptive-verificative design. The research population includes all micro culinary businesses in Jambi City, totaling 22,295 units in 2025, while the research sample consists of 100 customers selected using purposive sampling based on certain criteria. Data were collected through a questionnaire with a Likert scale. Data analysis was conducted through classical assumption tests to ensure model feasibility, followed by multiple linear regression analysis to examine the influence of each independent variable on the dependent variable. The research results indicate that customer experience has a positive and significant effect on customer satisfaction. Service quality has a positive and significant effect on customer satisfaction. Simultaneously, customer experience and service quality have a significant effect on customer satisfaction (F=50.937; p=0.000) with a coefficient of determination of 51.20%. These findings indicate that improving customer experience and service quality can be important factors in increasing customer satisfaction in micro culinary businesses in Jambi City. This study recommends that micro culinary business operators consistently improve service quality and customer experience in order to optimize customer satisfaction and business sustainability.
Co-Authors Abubakar, Rahmad Ade Octavia Amanda, Rizki Surya Andang Fazri Arie Saputra Elisa Anggraeni, Elisa Fajar Okta Widarta Fitriadi Fitriadi Gusti Wahyuni Hartrisari Hardjomidjojo Ilyas Ilyas Khairul Hadi Lesbatta, Delkia Listiani Nurul Huda Maliza, Noer Octaviana Muzakir Noviar, Noviar Nurhidayati, Luthfi Pebriani, Sri Ismi Putra, Gaustama Rizki Agam Syahputra Rosalina, Dian Rosnani Ginting Safitriyawi, Roja Salsabila, Shilfa Sukma Sapitri, Meli Sentia, Prima Denny Sudarman Sudarman Sugeng Santoso Syamsiar, Syamsiar Ulfah, Tya Utami, Winda Sherly