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All Journal Jurnal Teknologi Proceeding SENDI_U Dharma Bakti Jurnal Teknologi Abdimas Aswaja: Jurnal Pengabdian Masyarakat
Widuri Asih, Endang
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Religion Humanities Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Electrical & Electronics Engineering Industrial & Manufacturing Engineering Law, Crime, Criminology & Criminal Justice Mechanical Engineering Social Sciences Other

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PENENTUAN ATRIBUT KEPUASAN PELANGGAN DENGAN MENGGUNAKAN INTEGRASI MODEL KANO DAN SIX SIGMA PADA KOPERASI SIMPAN PINJAM Widuri Asih, Endang
Proceeding SENDI_U 2016: SEMINAR NASIONAL MULTI DISIPLIN ILMU DAN CALL FOR PAPERS
Publisher : Proceeding SENDI_U

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Abstract

Koperasi XX adalah salah satu perusahaan koperasi yang bergerak dalam jasa simpan pinjam atau perbankan. Gunamenghadapi persaingan dengan perusahaan Perbankkan , Koperasi XX harus mengetahui keinginan masyarakatdalam menentukan pilihannya menggunakan jasa pelayanan perbankan. Berdasarkan survey pendahuluan denganmelakukan wawancara terhadap 15 nasabahi, terdapat keluhan atau ketidak puasan dari 6 nasabahi. Hal inimenunjukan bahwa 40% tidak puas terhadap pelayanan jasa Koperasi XX. Keadaan ini pihak koperasi XX belummerasa puas dengan sistem pelayanan yang ada, sehingga perlu dievaluasi lagi sistem pelayanannya agarmendapatkan hasil yang lebih maksimal sehingga dapat meningkatkan kepuasan konsumen. Dalam upayapeningkatan kualitasjasa pelayanan yaitu kepuasan konsumen, perusahaan perlumengukur tingkat kulitas dari waktuke waktu. salah satunya adalah atribut kepuasan pelanggan dengan menerapkan integrasi model Kano danSixSigma. Integrasi Model Kano dalam Six sigma adalah hasil dari model kano digunakan untuk tahapan Sixsigmayaitu pada tahapan Define. Model kanosuatu model yang bertujuan untuk mengkategorikan atribut-atribut dariproduk maupun jasa berdasarkan seberapa baik produk atau jasa tersebut mampu memuaskan kebutuhanpelanggan.Six Sigmamerupakan sebuah metodologi terstruktur untuk memperbaiki proses yangdifokuskan padausaha mengurangi variasi proses sekaligus mengurangi.cacat (produk/jasa yang diluar spesifikasi) denganmenggunakan statistik dan problem solving toolssecara intensif.Hasil penelitian dengan kuesioner yang terdiri dari17 atribut disebarkan ke 100 responden, didapatkan dari model Kano bahwa atribut yang harus diperbaiki yaitu 8atribut yang ada pada dimensi Performance 1 dan Basic. Dari 8 atribut yang paling banyak nasabahi tidak puasadalah kecepatan pelayanan Koperasi XX lambat. Dari hasil perhitungan DPMO perrusahann adalah 190.000dengan nilai kapabilitas 2,12. Untuk meningkatkan kepuasan nasabahi pada kecpatan pelayanan ,koperasi harusmemperbaiki ketrampilan karyawan, jumlah karyawan, pembaruan alat dan cara pelayananKata kunci: Model kano, six sigma, atribut kepuasan pelanggan
MEMAKSIMALKAN MANFAAT MEDIA SOSIAL INSTAGRAM SEBAGAI SARANA PEMASARAN YANG EFEKTIF Agus Hindarto Wibowo; Widuri Asih, Endang; Sulistyaningsih, Eka; Mawadati, Argaditia; Ustyannie, Windyaning
DHARMA BAKTI Dharma Bakti-Vol 6 No 1-April 2023
Publisher : LPPM IST AKPRIND Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34151/dharma.v6i1.4271

Abstract

According to Kementerian Koperasi dan UKM Kementerian Koperasi UMKM, there is a significant increase in UMKM in Indonesia, this makes UKM must be able to compete in business, one of which uses social media Instagram. Instagram users have a very large amount globally, so it is very good to be used for the promotional media of UKM that are owned. Counseling and practice of optimizing Instagram accounts is very important to do, so that products from UKM can be known by the wider community. At present the business actors of OK OCE ADMA members have not maximized the use of Instagram social media well. The results of counseling and practices of account optimization implemented, business people at OK OCE ADMA are satisfied and hope in the future can be carried out further assistance.
Analisis Ergonomi Pengaruh Beban Kerja Terhadap Kelelahan Pada Pekerja Pembuatan Batu Bata Secara Manual Yusuf, Muhammad; Widuri Asih, Endang; Rachmawati, Yuliana; Darmawan, Sigit
Jurnal Teknologi Vol 17 No 1 (2024): Jurnal Teknologi
Publisher : Jurnal Teknologi, Fakultas Teknik, Universitas AKPRIND Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34151/jurtek.v17i1.4707

Abstract

Brick is a material that can be used as a building material to make houses, multi-storey buildings and so on. Making bricks manually cannot be separated from the risk of fatigue due to the workload carried out in the brick making process repeatedly. This research identifies and analyzes the effect of workload on work fatigue, determining the level of work fatigue on the workload of manual brick making workers. The population of this study was all 32 male workers, by determining Body Mass Index, determining cardiovascular load, determining workload and determining work fatigue. Data processing and analysis techniques were carried out using multiple linear regression tests. Based on the research results, it shows that there is a significant influence between workload and work fatigue in manual brick making workers, it is known that the value of p = 0.000 or smaller than 0.05 (p < 0.05), and the average level is large. work fatigue is 62.5 with the work fatigue category being moderate.
Analisis Ergonomi Pengaruh Beban Kerja Terhadap Kelelahan Pada Pekerja Pembuatan Batu Bata Secara Manual Yusuf, Muhammad; Widuri Asih, Endang; Rachmawati, Yuliana; Darmawan, Sigit
Jurnal Teknologi Vol 17 No 1 (2024): Jurnal Teknologi
Publisher : Jurnal Teknologi, Fakultas Teknik, Universitas AKPRIND Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34151/jurtek.v17i1.4707

Abstract

Brick is a material that can be used as a building material to make houses, multi-storey buildings and so on. Making bricks manually cannot be separated from the risk of fatigue due to the workload carried out in the brick making process repeatedly. This research identifies and analyzes the effect of workload on work fatigue, determining the level of work fatigue on the workload of manual brick making workers. The population of this study was all 32 male workers, by determining Body Mass Index, determining cardiovascular load, determining workload and determining work fatigue. Data processing and analysis techniques were carried out using multiple linear regression tests. Based on the research results, it shows that there is a significant influence between workload and work fatigue in manual brick making workers, it is known that the value of p = 0.000 or smaller than 0.05 (p < 0.05), and the average level is large. work fatigue is 62.5 with the work fatigue category being moderate.
PENINGKATAN PENGETAHUAN TENTANG PENGEMBANGAN PRODUK OLAHAN KETELA MELALUI PERLOMBAAN HUT REPUBLIK INDONESIA PADA IBU-IBU KALIJERUK I DAN II Emaputra, Andrean; Setyo Arbintarso, Ellyawan; Rusianto, Toto; Widuri Asih, Endang; Inayati Rif`ah, Mega; Sulistyaningsih, Eka; Junustisio Muktar, Dandung; Satria Nugraha, Davin
Abdimas Aswaja: Jurnal Pengabdian Masyarakat Vol. 2 No. 1 (2026): Abdimas Aswaja: Jurnal Pengabdian Masyarakat
Publisher : LPPM IAI Dar Aswaja Rokan Hilir

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Abstract

Currently, there is a growing trend of processed foods made from natural and healthy ingredients. One such ingredient is cassava, which provides good nutritional value. Additionally, this ingredient is tasty, affordable, and readily available in local communities. One of the residents of the Special Region of Yogyakarta is the community of Kalijeruk I and II Hamlets. This community has abundant cassava resources in its area because the hamlets still have many rice fields. However, the women in this community have not yet produced a variety of processed cassava products. Therefore, these women need to learn more about the different types of processed cassava products. A team of lecturers and students from the University of AKPRIND Indonesia carried out this community service activity. The activity was divided into several stages: first, socialization about the competition; second, the cooking contest; third, food presentation; fourth, food evaluation; and fifth, announcing the winners. This event provided the mothers with basic knowledge and motivation to create delicious, nutritious, and economically valuable cassava-based dishes. This was demonstrated by the 12 different cassava dishes prepared by the mothers.
Co-Authors Agus Hindarto Wibowo Andrean Emaputra Argaditia Mawadati Inayati Rif`ah, Mega Junustisio Muktar, Dandung Muhammad Yusuf Muhammad Yusuf Satria Nugraha, Davin Setyo Arbintarso, Ellyawan Sigit Darmawan Sulistyaningsih, Eka Toto Rusianto Windyaning Ustyannie Yuliana Rachmawati