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All Journal Jurnal Keteknikan Pertanian Jurnal technoscientia JURNAL PASTI (PENELITIAN DAN APLIKASI SISTEM DAN TEKNIK INDUSTRI) Jurnal IPTEK JURNAL REKAYASA SISTEM INDUSTRI Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) ABDIMAS SILIWANGI JATI EMAS (Jurnal Aplikasi Teknik dan Pengabdian Masyarakat) Abdimasku : Jurnal Pengabdian Masyarakat JURMATIS : Jurnal Manajemen Teknologi dan Teknik Industri JURNAL TEKNOLOGI TECHNOSCIENTIA Jurnal Optimasi Teknik Industri (JOTI) KREATIF: Jurnal Pengabdian Masyarakat Nusantara Applied Research in Science and Technology Jurnal Manajemen dan Teknologi Rekayasa Indonesian Journal of Islamic Economics and Finance SAINTI: Majalah Ilmiah Teknologi Industri RANGKIANG: Jurnal Pengabdian Pada Masyarakat Prosiding Simposium Nasional Manajemen dan Bisnis Diwangkara: Jurnal Pendidikan, Bahasa, Sastra dan Budaya Jawa KREATIF: Jurnal Pengabdian Masyarakat Nusantara
Tri Novita Sari, Tri Novita
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Journal : JURNAL REKAYASA SISTEM INDUSTRI

 1 
ANALISIS RISIKO ERGONOMI PADA PEKERJA OFFICE BOY DI PT. XYZ (STUDI KASUS PENDISTRIBUSIAN AIR GALON) Tri Novita Sari; Asri Amalia Muti; Nofan Hadi Ahmad
JURNAL REKAYASA SISTEM INDUSTRI Vol 7 No 2 (2022): (Mei 2022)
Publisher : Universitas Putera Batam

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33884/jrsi.v7i2.5498

Abstract

An Office Boy (OB) has a big role in helping employees in a company. PT XYZ is one of modern office building located in Jakarta’s prime business district along Jalan Thamrin, Jakarta. PT XYZ has office boys, the office boy’s job includes cleaning and tidying the room and office equipment, serving requests of employees and company guests. The job of distributing gallons of water carried out by the office boy from the pantry to the 13 divisions is a tough job. It is important to know the risk and the force that occurs on the spine as well as an ergonomic risk analysis. The force received by the spine (L5/S1) is 2253.34 N, where the force is still within normal limits, but based on the REBA method the activity of lifting gallons of water poses a very high ergonomic risk. This risk can cause injury, especially if it is done for a long period of time. It is necessary to improve work posture such as lifting a lower body posture/squatting or with another device.
DETERMINASI PATOKAN WAKTU PABRIKASI DENGAN STOPWATCH TIME STUDY (STUDI KASUS CEMILAN SBR) Asri Amalia Muti; Tri Novita Sari; Novan Hadi Ahmad
JURNAL REKAYASA SISTEM INDUSTRI Vol 8 No 1 (2022): (November 2022)
Publisher : Universitas Putera Batam

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33884/jrsi.v8i1.6370

Abstract

SBR Snacks, engaged in food, produces various kinds of snacks such as bread, banana chips and opak gambier. The problem in this industry is that when ordering the same product, if the manufacturing process is different for each order, there will be delays in the manufacturing process. In this study, a time study was conducted by observing three products commonly produced by the domestic industry from these snacks. Based on the time survey conducted, it was found that there is no set time standard for the manufacturing process of each product. Adjustment and tolerance procedures are used when setting the standard time. From the results of the study, the standard time for each product was 1670.34 seconds for bread products, 2205.84 seconds for banana chips, 2268.84 seconds for opaque gambier.
PENENTUAN WAKTU STANDAR PADA JASA LAUNDRY DRY AND CLEANING DI PT XYZ Sari, Tri Novita; Arifiya, Nur; Nurfida, Anita; Hermawan, Reza
JURNAL REKAYASA SISTEM INDUSTRI Vol 9 No 1 (2023): November 2023
Publisher : Universitas Putera Batam

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33884/jrsi.v9i1.8148

Abstract

Technological advances make it easier for every human being to carry out daily activities, one example of which is washing. PT XYZ is a company engaged in dry and cleaning laundry services which offers washing and ironing services for hotels. Punctuality of service is one of the keys to success at PT XYZ. The variation in the number of orders means that PT XYZ must set a standard time or standard time, so that timely service can be maintained. Measuring working time is an estimate of the time that will be used in a job. Work measurements are carried out directly using the stopwatch time study method to obtain standard time. Based on research, it was found that the standard time for the washing process until the distribution of laundry results to each hotel was 29 hours 17 seconds
ANALISIS PENENTUAN JUMLAH PRODUKSI STANDAR SERTA TENAGA KERJA YANG OPTIMAL PADA PRODUKSI KEMBANG GOYANG DI UMKM JATINEGARA Pradipto, Masri; Sari, Tri Novita; Murgani, Ramli; Anggraini, Dwi
JURNAL REKAYASA SISTEM INDUSTRI Vol 11 No 1 (2025): November 2025
Publisher : Universitas Putera Batam

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33884/jrsi.v11i1.10706

Abstract

UMKM Kembang Goyang is one of the UMKM located in the Jatinegara area, East Jakarta. This UMKM has a flagship product in the form of kembang goyang cake. The high demand for kembang goyang cake orders, especially before Eid al-Fitr (Lebaran), with only 2 workers, makes this UMKM overwhelmed in fulfilling its production, resulting in this UMKM losing orders up to 100 packs. This study aims to calculate the processing time of each work station, standard output and the optimal number of workers needed. The method used in this study is a stopwatch time study. The stopwatch time study method is a direct measurement to obtain actual time or cycle time by considering the operator's work tempo and allowance, so that standard work time is obtained. The results show that kembang goyang cake produced from 1 kg of flour can produce 228 cakes. The standard time for kneading is 30 minutes per dough container. The standard heating time is 28 minutes per 2 liters of cooking oil. The standard time for frying until the dough is finished is 3 hours. Safety stock and defective products are set at 8 cakes, so there are 220 cakes ready to be packed at the packaging station. The standard time for packing 220 cakes into 10 packages is 30 minutes. The total time needed to make kembang goyang cakes from 1 kg of flour is 4 hours and 15 minutes. The number of workers needed at each work station is 1 person, but because this work is continuous, 1 person can work continuously from the kneading station, heating the oil, frying to packaging. If the order before Lebaran reaches 100 packages, then the number of workers needed is 10 people at each work station.
Co-Authors Amilah, Susie Amilah, Susie Anita Nurfida Asri Amalia Muti Asri Amalia Muti Asri Amalia Muti Attamimi, Tahani Farhat Borman, Mohammad Riski Dwi Anggraini Dwi Cahyani Faizzah, Mustika Ratnawati Farhana, Adinda Fatoni fatoni Fatoni Fatoni Fatoni Fatoni Femei Purnamasari, Femei Fil'aini, Raizummi GESTY ERNESTIVITA Gustika Nurmalia Hermawan, Reza Juanto, Benedictus M. Faiz Syuaib Mareli Telaumbanua Masri Pradipto Mohammad Riski Borman Mohammad Riski Borman Mohammad Riski Borman Mufidah, Zunanik Mufti, Wahyu Fitrianda Murgani, Ramli Muti, Asri Amalia Nofan Hadi Ahmad Nugrahaning Sani Dewi Nur Arifiya Nurfida, Anita Oktavian, Aditya Oktaviani, Anggi Pramudyawatie, Yustina Purba, Ari Pranata Primisa Putri Putri, Putri Raizummi Fil’aini Riri Cornellia Rosalina, Uki Aulia Setia Rini, Setia Sri Hartini Sri Hartini Sri Hartini Sri Hartini Sri Hartini Sri Nuryati Valentino, Fandy Yulfadila, Yulfadila