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All Journal Home Economics Journal Journal Industrial Manufacturing Community Services and Social Work Bulletin
Waluyo, Bambang Suhardi
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Humanities Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Engineering Environmental Science Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Social Sciences

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Minimalisasi Defect Produk Granite Tile Pada Proses Sorting & Polishing Dengan Pendekatan Root Cause Analysis (RCA) (Studi Kasus di PT. Niro Ceramic Nasional Indonesia, Bogor–Jawa Barat ) Maulana, Irman; Waluyo, Bambang Suhardi; Widodo, Tri
Journal Industrial Manufacturing Vol 9, No 1 (2024): Journal Industrial Manufacturing
Publisher : Program Studi Teknik Industri Universitas Muhammadiyah Tangerang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31000/jim.v9i1.10992

Abstract

Competition in the industry makes manufacturing companies do continuous improvement of production in order to achieve good quality. PT. XYZ is a company engaged in the manufacturing industries that produce granite tile. The problems that often arise on the production floor, especially in the process of sorting and polishing that is, the high defect products produced in the process. The purpose of this study is to minimize damage to the product on the S & P, Useful and finished product quality improvement plans. To support solving this problem, researchers used a method approach Root Cause Analysis (RCA). In the histogram obtained from the check sheets, Pareto diagrams visible damage in the S & P damage type of disability the most dominant is the Crack (57%), followed Thick (18%), Glaze Drop (11%), Black Coring (8%), and the last is the Scraper Defect (6%). From the research, a result that most of the damage is Crack. Factors causing these defects are the factors that cause deviations quality raw materials such factors, factors working methods irregularities in the implementation of the work, a factor that is less engine preventive maintenance, factor of fewer operators do not obey the standard factory operations. From the productivity results in the S & P, generate some suggestion in terms of minimizing the product is defective is implementing kaizen. Keywords: Root Cause Analysis (RCA), Application of Process Improvement, Kaizen, 5S, Granite Tile. 
Pemberdayaan Masyarakat Melalui Implementasi IoT pada Sistem Penyiraman Otomatis Berkelanjutan Waluyo, Bambang Suhardi; Effendi, Yafid; Rosyidin, Ali; Fattah, Fanni; Efrizal, Efrizal
Community Services and Social Work Bulletin Vol 4, No 2 (2024): Community Services and Social Work Bulletin Volume 4 No. 2 2024
Publisher : Universitas Muhammadiyah Tangerang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31000/cswb.v4i2.13748

Abstract

The rapid development of Internet of Things (IoT) technology has significantly transformed various sectors, including smart irrigation systems for residential and agricultural applications. This community engagement program aims to introduce and implement an automated irrigation system based on IoT to enhance water efficiency and reduce manual labor in plant care. The program was conducted in Manis Jaya, Tangerang, involving local youth and community members through seminars and hands-on workshops. The results showed that 80% of participants demonstrated an improved understanding of IoT technology, and a majority expressed willingness to adopt the system in their households. Additionally, the automated irrigation system reduced water consumption by 25–30% compared to manual methods, demonstrating its effectiveness in sustainable water management. This study highlights the potential of IoT-driven smart agriculture in urban environments, providing data-driven irrigation solutions to optimize water usage. Future developments should focus on integrating Artificial Intelligence (AI) for predictive irrigation based on environmental conditions and expanding public training programs for broader adoption. This initiative contributes to enhancing digital literacy, water conservation, and sustainable urban agriculture through accessible technological innovation.
POTENSI MAKANAN TRADISIONAL LAKSA SEBAGAI DAYA TARIK PARIWISATA DI KOTA TANGERANG Waluyo, Bambang Suhardi; Hufad, Achmad; Hendrayana, Aan; Leksono, Suroso Mukti
Home Economics Journal Vol. 6 No. 1 (2022): May
Publisher : Universitas Negeri Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21831/hej.v6i1.41571

Abstract

AbstrakPariwisata dan kuliner merupakan kombinasi yang tidak dapat terpisahkan satu sama lainnya. Dalam potensi kuliner terdapat hal yang dapat diangkat menjadi potensi pariwisata. Demikian pula dengan makanan tradisional laksa yang dapat dijadikan sebagai salah satu daya tarik pariwisata di kota Tangerang. Berdasarkan pada konsep ini maka dalam penelitian ini akan diangkat dalam bentuk kajian sebagai upaya untuk pengenalan makanan tradisional laksa bagi masyarakat luas. Metode yang digunakan dalam penelitian ini adalah metode deskriptif kualitatif, teknik pengumpuan data yang dilakukan adalah melalui kajian pustaka, studi dokumen serta wawancara. Untuk menenetukan validitas dan keabsahan data maka digunakan teknik triangulasi data berdasarkan pada data data yang diperoleh. Hasil penelitian menunjukan bahwa kuliner laksa yang merupakan kuliner tradisional adalah alternatif pengembangan wisata yang cukup potensial untuk dikembangkan di Tangerang. Terkait hal tersebut, pengembangan kuliner Laksa Tangerang dengan membangun strategi untuk mendukung kegiatan bisnisnya menjadi hal yang perlu untuk diformulasikan. Dari hasil penelitian juga diperoleh beberapa strategi pengembangan yaitu : beberapa alternatif strategi pengembangan bisnis restoran kuliner Betawi yaitu : (1) Penetrasi pasar dengan menentukan sebuah target khusus untuk memantapkan posisioning kuliner Betawi, sehingga dapat lebih fokus dalam menentukan kebijakan terkait pemasaran secara lebih lanjut. (2) Pengembangan produk dengan menciptakan inovasi produk kuliner dan membuat diversifikasi produk kuliner Betawi untuk menyesuaikan produk dengan keinginan pasar dan konsumen. (3) Memilih produk-produk yang sudah dan ada akan diterima dengan baik oleh kelompok pelanggan baru.Keywords : Laksa, Makanan Tradisional, Pariwisata
Co-Authors Aan Hendrayana Achmad Hufad Efrizal Efrizal Fattah, Fanni Irman maulana Rosyidin, Ali Suroso Mukti Leksono Tri Widodo Yafid Effendi