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All Journal JURNAL PASTI (PENELITIAN DAN APLIKASI SISTEM DAN TEKNIK INDUSTRI) Sistemasi: Jurnal Sistem Informasi Journal of Industrial Community Empowerment
Nadiyah, Khairun
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Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Electrical & Electronics Engineering Engineering Environmental Science Industrial & Manufacturing Engineering Transportation

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Pembuatan Barcode Kemasan Produk Pada CV. Kuliner Makmur Sejahtera Kota Padang Maryam, Maryam; Alfi, Rizki; Senjawati, Maria Isfus; Putri, Gustiarini Rika; Arsil, Fikri; Syahmer, Verra; Nadiyah, Khairun
Journal of Industrial Community Empowerment Vol 3, No 2 (2024): Published in October 2024
Publisher : Politeknik ATI Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52759/jice.v3i2.278

Abstract

Rendang, a traditional Minangkabau dish from West Sumatra, Indonesia, has gained international recognition and has inspired many entrepreneurs to promote this cuisine globally. One such entrepreneur is CV. Kuliner Makmur Sejahtera (KMS), which produces rendang under the brand Katuju. To enhance operational efficiency and support global market expansion, KMS requires an improved inventory management system. The primary challenge is the difficulty in monitoring inventory and tracking products without a barcode system. This community service program aims to address this issue by implementing barcode technology on Katuju's product packaging. The activities include designing, creating, and printing barcodes, as well as training KMS staff on how to use them. The process starts with observation and interviews to identify needs, followed by barcode design and production using an online barcode generator, and testing the barcode functionality with a scanning system. The results indicate that the community service team successfully trained KMS in barcode creation and printing, and integrated barcodes into product packaging. Evaluation through questionnaires showed participant satisfaction with the program and readiness to apply the barcode system to their products. This program is expected to improve inventory management, data accuracy, and support CV. KMS's global market expansion by providing tools necessary for efficient product tracking and valuable consumer data collection.
Pengendalian Kualitas Mooney Viscosity (MV) dan Plasticity Retention Index (PRI) dalam Crumb rubber SIR 3CV 60 dengan Metode Statistical Quality Control (SQC) di Perusahaan Karet Putri, Gustiarini Rika; Nadiyah, Khairun; Rishelin, Nadya; Futeri, Renny; Susanto, Raihan Akbar
Jurnal PASTI (Penelitian dan Aplikasi Sistem dan Teknik Industri) Vol 18, No 3 (2024): Jurnal PASTI
Publisher : Universitas Mercu Buana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22441/pasti.2024.v18i3.003

Abstract

Industri manufaktur, khususnya industri karet, dihadapkan pada tuntutan untuk terus meningkatkan kualitas produk guna menjaga daya saing di pasar. Salah satu produk yang memerlukan pengendalian kualitas yang ketat adalah Crumb rubber SIR 3CV 60, di mana dua parameter penting yang harus dijaga adalah Mooney Viscosity (MV) dan Plasticity Retention Index (PRI). Penelitian ini bertujuan untuk menerapkan metode Statistical Quality Control (SQC) menggunakan alat-alat seperti Peta Kendali X̅ dan R serta Diagram Fishbone guna mengidentifikasi penyebab penyimpangan pada kedua parameter tersebut. Data yang digunakan adalah hasil pengujian kadar MV dan PRI selama 30 hari pada bulan November 2021. Hasil analisis menunjukkan bahwa proses produksi Crumb rubber SIR 3CV 60 terkendali secara statistik, namun kapabilitas proses berdasarkan perhitungan Cp dan Cpk menunjukkan bahwa nilai MV dan PRI belum sepenuhnya memenuhi spesifikasi yang ditetapkan, dengan nilai Cpk yang lebih rendah dari 1 untuk kedua parameter tersebut. Selanjutnya, diagram Fishbone digunakan untuk mengidentifikasi berbagai faktor penyebab, termasuk kualitas bahan baku, metode produksi, mesin, serta faktor manusia dan lingkungan. Berdasarkan temuan ini, disarankan agar perusahaan melakukan perbaikan pada pengelolaan bahan baku dan parameter mesin untuk mengurangi variasi dan meningkatkan kapabilitas proses produksi, sehingga produk yang dihasilkan dapat lebih konsisten dan memenuhi standar kualitas yang ditetapkan.
Designing a Barcode System to Optimize Food Product Production and Distribution Management Alfi, Rizki; Maryam, Maryam; Nadiyah, Khairun; Mardesci, Hermiza
Sistemasi: Jurnal Sistem Informasi Vol 14, No 1 (2025): Sistemasi: Jurnal Sistem Informasi
Publisher : Program Studi Sistem Informasi Fakultas Teknik dan Ilmu Komputer

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32520/stmsi.v14i1.4955

Abstract

In the digital era, efficient supply chain and inventory management pose significant challenges for Micro, Small, and Medium Enterprises (MSMEs), particularly in the food sector. The use of barcode technology can enhance stock management and product tracking in real-time. However, the adoption of this technology among MSMEs, especially for traditional food products like rendang, remains limited. This study aims to design and implement a Code 128 barcode system for rendang products produced by MSMEs, incorporating information such as product variants, production batch, production date, and expiration date. The research employs a Research and Development (R&D) method, consisting of needs analysis, design, implementation, and evaluation stages. The findings reveal that the designed barcode system improves stock management efficiency, reduces recording errors, and facilitates integration with modern retail systems. Nonetheless, the study is limited to a small scale and encounters challenges related to infrastructure and human resources. To address these limitations, the research proposes solutions such as utilizing more affordable devices and providing training to enhance human resource skills. This study is expected to contribute to the digital transformation of food-sector MSMEs, helping them improve competitiveness in an increasingly challenging market.
Optimalisasi Kinerja Mesin Intasept Melalui Analisis FMEA dan Diagram Fishbone untuk Meningkatkan Efisiensi Produksi di Perusahaan Pengolahan Kelapa Putri, Gustiarini Rika; Nadiyah, Khairun; Rishelin, Nadya; Senjawati, Maria Isfus; Apriansah, Friski
Jurnal PASTI (Penelitian dan Aplikasi Sistem dan Teknik Industri) Vol 19, No 1 (2025): Jurnal PASTI
Publisher : Universitas Mercu Buana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22441/pasti.2025.v19i1.008

Abstract

Keandalan mesin dalam proses produksi sangat menentukan kualitas dan kelancaran operasional, khususnya di industri pengolahan makanan dan minuman. Penelitian ini dilakukan pada sebuah perusahaan pengolahan kelapa yang memproduksi berbagai produk turunan kelapa, seperti coconut powder, desiccated coconut, coconut water, dan coconut milk. Perusahaan ini menghadapi kendala berupa gangguan operasional pada mesin Intasept di bagian filling, yang memiliki peran penting dalam proses pengemasan produk cair seperti santan dan air kelapa. Berdasarkan hasil pengamatan selama 4 bulan dan kuesioner kepada personel maintenance, ditemukan bahwa kerusakan yang sering terjadi melibatkan komponen O-Ring, gasket, dan Teflon sealing. Kerusakan ini berdampak langsung pada kebocoran produk dan penghentian sementara proses produksi. Penelitian ini bertujuan untuk menganalisis potensi kerusakan pada mesin Intasept menggunakan metode Failure Mode and Effect Analysis (FMEA) dan diagram fishbone. Hasil FMEA menunjukkan bahwa kerusakan O-Ring memiliki nilai Risk Priority Number (RPN) tertinggi, yaitu 99. Penyebab kerusakan dianalisis lebih lanjut menggunakan diagram fishbone, yang mengungkapkan faktor utama berasal dari manusia, mesin, metode, dan material. Penelitian ini memberikan rekomendasi perbaikan yang meliputi peningkatan kualitas sparepart, pemeliharaan preventif yang lebih ketat, dan pelatihan operator. Diharapkan hasil penelitian ini dapat membantu perusahaan dalam meminimalkan risiko kerusakan mesin, memperpanjang usia pakai mesin, dan meningkatkan efisiensi proses produksi.
Pembuatan Barcode Kemasan Produk Pada CV. Kuliner Makmur Sejahtera Kota Padang Maryam, Maryam; Alfi, Rizki; Senjawati, Maria Isfus; Putri, Gustiarini Rika; Arsil, Fikri; Syahmer, Verra; Nadiyah, Khairun
JICE : Journal of Industrial Community Empowerment Vol. 3 No. 2 (2024)
Publisher : Politeknik ATI Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Rendang, a traditional Minangkabau dish from West Sumatra, Indonesia, has gained international recognition and has inspired many entrepreneurs to promote this cuisine globally. One such entrepreneur is CV. Kuliner Makmur Sejahtera (KMS), which produces rendang under the brand Katuju. To enhance operational efficiency and support global market expansion, KMS requires an improved inventory management system. The primary challenge is the difficulty in monitoring inventory and tracking products without a barcode system. This community service program aims to address this issue by implementing barcode technology on Katuju's product packaging. The activities include designing, creating, and printing barcodes, as well as training KMS staff on how to use them. The process starts with observation and interviews to identify needs, followed by barcode design and production using an online barcode generator, and testing the barcode functionality with a scanning system. The results indicate that the community service team successfully trained KMS in barcode creation and printing, and integrated barcodes into product packaging. Evaluation through questionnaires showed participant satisfaction with the program and readiness to apply the barcode system to their products. This program is expected to improve inventory management, data accuracy, and support CV. KMS's global market expansion by providing tools necessary for efficient product tracking and valuable consumer data collection.
Co-Authors Alfi, Rizki Apriansah, Friski Arsil, Fikri Gustiarini Rika Putri Hermiza Mardesci Maria Isfus Senjawati Maryam Maryam Renny Futeri Rishelin, Nadya Susanto, Raihan Akbar Syahmer, Verra