Article Per Year (5 Year)
p-Index From 2021 - 2026
2.304
P-Index
This Author published in this journals
All Journal JURNAL REKAYASA SISTEM INDUSTRI JATI EMAS (Jurnal Aplikasi Teknik dan Pengabdian Masyarakat) Abdimasku : Jurnal Pengabdian Masyarakat Jurnal Teknik Industri Terintegrasi (JUTIN) JURMATIS : Jurnal Manajemen Teknologi dan Teknik Industri Jurnal Optimasi Teknik Industri (JOTI) KREATIF: Jurnal Pengabdian Masyarakat Nusantara KREATIF: Jurnal Pengabdian Masyarakat Nusantara Jati Emas (Jurnal Aplikasi Teknik dan Pengabdian Masyarakat)
Masri Pradipto
Dosen Di Program Studi Teknik Industri, Universitas Indraprasta PGRI, Jakarta
Agriculture, Biological Sciences & Forestry Humanities Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Energy Engineering Health Professions Industrial & Manufacturing Engineering Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Mechanical Engineering Public Health Social Sciences Other

Published : 13 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 13 Documents
Search

 1   2 
Sosialisasi Prinsip 5S di Dapur UMKM Katering Depok Masri Pradipto; Tri Novita Sari; Sri Hartini; Fatoni Fatoni; Mohammad Riski Borman
KREATIF: Jurnal Pengabdian Masyarakat Nusantara Vol. 4 No. 2 (2024): Juni : Jurnal Pengabdian Masyarakat Nusantara
Publisher : Pusat Riset dan Inovasi Nasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/kreatif.v4i2.3112

Abstract

Depok Catering UMKM is one of the UMKMs in Depok, West Java which operates in the field of providing food for homes, schools, offices or other agencies. Depok Catering MSMEs often experience problems in the form of delivering food orders to customers within the given deadline. This is because the condition of the kitchen is untidy, disorganized and workers have low awareness of paying attention to aspects of neatness and order. Workers need more time to look for the cooking utensils they need, cooking utensils that are not cleaned immediately and are left dirty anywhere, or cooking utensils that are placed haphazardly and not in their storage place. This problem causes waste. To overcome one of the wastes, you can use the 5S method. This outreach activity aims to provide understanding and views about the importance of implementing 5S and its positive impact on catering businesses. The questionnaire was given to determine understanding of the 5S Principles. As many as 20% of participants had never heard or knew about the 5S Principles. Socialization activities make workers know, understand and apply the 5S Principles.
Penerapan VSM dan WAM dalam Meningkatkan Efisiensi Operasional Produksi di CV Tahu Bandung NN Saputri, Zaniar Aisyah; Hartini, Sri; Pradipto, Masri; Novitasari, Tri
Jurnal Teknik Industri Terintegrasi (JUTIN) Vol. 9 No. 1 (2026): January
Publisher : LPPM Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/jutin.v9i1.53794

Abstract

The objective of this research was to identify the most dominant waste, calculate the average cycle time per unit at each work station, and provide suggestions for improving the production process. The approach used was Lean Manufacturing with the tools of Value Stream Mapping (VSM) and Waste Assessment Model (WAM). VSM was used to map the process flow and identify non-value-added activities, while WAM was used to assess the dominance of waste using the Waste Relationship Matrix (WRM) and Waste Assessment Questionnaire (WAQ). The analysis results showed that defects were the most significant waste, contributing 14.57%. The main causes were inconsistencies in boiling temperatures and printing errors. In addition, imbalances in cycle times between work stations were found. Proposed improvements focused on the Future State VSM, in the form of process standardization, temperature control, and rearrangement of work areas. The implementation of this method is expected to improve production efficiency sustainably.
Socialization of Applied Business Models at Catering Hangout Depok: Sosialisasi Terapan Business Model Di Catering Hangout Depok Masri Pradipto; Mohammad Riski Borman; Sri Hartini; Tri Novita Sari; Adinda Farhana; Uki Aulia Rosalina
JATI EMAS (Jurnal Aplikasi Teknik dan Pengabdian Masyarakat) Vol. 10 No. 1 (2026): Jati Emas (Jurnal Aplikasi Teknik dan Pengabdian Masyarakat)
Publisher : DPD Jatim Perkumpulan Dosen Indonesia Semesta

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

Abstract

Micro, Small, and Medium Enterprises (MSMEs) Catering Hangout is a culinary business engaged in catering services and is located in Tanah Baru Village, Beji District, Depok City, West Java. This business began operating in 2018. The main activities carried out include processing food ingredients from raw to ready-to-eat dishes. Increasingly intense competitive conditions require every business actor to be more active in attracting customers in order to expand the market. One of the challenges faced by Catering Hangout is the limited understanding of innovation in business development. Therefore, this community service activity raised the theme of socializing business concepts and strategies using the Business Model Canvas (BMC) approach as an effort to overcome this problem. BMC itself is a management framework used to design business strategies by mapping nine main elements, namely value, distribution, relationships, revenue streams, resources, activities, key partners, and cost structures. In its application to the SME Catering Hangout, the BMC approach is supported by qualitative methods through Focus Group Discussions (FGDs) and problem-solving to produce a business model design that suits the business conditions. With the socialization of BMC, it is hoped that Catering Hangout can begin to implement the 9 BMC blocks to increase sales and distribution of its products, which will have a significant impact on the company's overall turnover.
Co-Authors Adinda Farhana Borman, Mohammad Riski DIDIK SANTOSO Dwi Anggraini Farhana, Adinda Fatoni Fatoni Fatoni fatoni Fatoni Fatoni Mohammad Riski Borman Mohammad Riski Borman Mohammad Riski Borman Mohammad Riski Borman Murgani, Ramli Novitasari, Tri Oktavian, Aditya Rini Setiowati Rosalina, Uki Aulia Saputri, Zaniar Aisyah Sari, Tri Novia Sri Hartini Sri Hartini Sri Hartini Sri Hartini Sri Hartini Sri Nuryati Tri Novita Sari, Tri Novita Uki Aulia Rosalina