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Setia Bakti, Candra
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Humanities Economics, Econometrics & Finance Education Industrial & Manufacturing Engineering

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Analysis of 6004-2RSL SKF Bearing Inventory By Economic Order Quantity (EOQ) Method in Spart Part Division Kartika, Hayu; Setia Bakti, Candra
Journal of Industrial Engineering & Management Research Vol. 1 No. 1b (2020): June 2020
Publisher : AGUSPATI Research Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (851.199 KB) | DOI: 10.7777/jiemar.v1i1.19

Abstract

The Economic Order Quantity (EOQ) method is the quantity of inventory for one order with a minimum annual inventory cost. This method has several provisions such as determining the economical amount of raw materials, safety stock, and reorder points. With this method, the company can determine the frequency of spare parts purchases, the number of purchases, the optimal total purchase costs that minimize inventory costs, the number of safety stocks and reorder points. Based on the results of this study the most economical number of purchases for PT SI was 24.66 pcs. Then the optimal purchase frequency is 6 pcs, In addition based on the above calculation, it can be seen that safety stock is 4 pcs. According to the company safety stock method of 6 pcs, when compared with the research results of 4 pcs, it can be said that the savings result is 2 pcs. Then by using this method, the results of the total inventory cost of Rp. 119,560.04 are more efficient at Rp.58,196.96 when compared with the company's calculation of Rp.17,757.00 or can be said to use the EOQ method more efficiently by 32.73 percent.
ANALISA PENGENDALIAN KUALITAS PRODUK ICE CREAM DENGAN METODE SIX SIGMA Setia Bakti, Candra; Kartika, Hayu
Journal of Industrial Engineering & Management Research Vol. 1 No. 1b (2020): June 2020
Publisher : AGUSPATI Research Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (159.611 KB) | DOI: 10.7777/jiemar.v1i1.29

Abstract

Abstract — Quality control activities at the company are purpose to ensure the production process that occurs on the company has been guiding limits and finding factors of product damage. Its expected to minimize product damage that could inflict a financial loss on the company. The food and beverage company that is the place where the authors conduct research is a company that produces ice cream. Currently, an obstacle faced by the company is the large number of a product defect that involves weight loss (gr per m2) not to meet the expected specifications. This matter is dominant in sweet corn ice cream products, which causes many products to be held. The filling process has made weight (grperm2) that not carry out the specification. The results obtained from the analysis with the method of Six Sigma (DMAIC) the filling process is obtained value of process capability (Cp), process capability index (Cpk), and sigma value respectively of 0.59, 0.32 and 2.43. The results are still below the ideal target, so the company must make process improvements. These improvements are carried out by ensuring the standard temperature and air pressure on the freezing machine and making the procedures more clear as the reference operator.
SERVICE QUALITY AND CUSTOMER SATISFACTION IN FURNITURE SECTOR INSTALLATION SERVICES Kartika, Hayu; Kholil, Muhammad; Setia Bakti, Candra
Journal of Industrial Engineering & Management Research Vol. 1 No. 2 (2020): Agustus 2020
Publisher : AGUSPATI Research Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (662.613 KB) | DOI: 10.7777/jiemar.v1i2.44

Abstract

Abstract — This research was conducted to improve the quality of services based on customer satisfaction. There is a problem that occurs in this company is that there are still consumer complaints about the installation part services provided by this company which is around 14.6% of total sales. To reduce the percentage of complaints, it is necessary to have studies and analysis, improvements to the services provided by this company. The study uses the Service Quality (SERVQUAL) method, where the aim is to measure the level of service quality by customer expectations. The sampling technique uses non-probability sampling techniques with convenience methods. The results of this study of the twelve attributes analyzed two attributes that must be maintained the quality of service, namely B1 (Service quickly and precisely), C1 (Knowledge / Competence). And the ten attributes that must be improved and improved are the quality of services namely A1 (Timeliness of the process), A2 (Sympathetic attitude and collaboration), A3 (High service accuracy), B2 (Clarity of information), C2 (Courtesy compensation), D1 (Having understanding and knowledge of customers), D2 (Understanding customer requirements specifically), D3 (Having a comfortable operating time for customers), E1 (Equipment and equipment used (technology)), E2 (Employee appearance).
Co-Authors Kartika, Hayu Muhammad Kholil