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Syarif, Abdul Azis
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Arts Humanities Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Electrical & Electronics Engineering Engineering Industrial & Manufacturing Engineering Mathematics Mechanical Engineering Public Health Social Sciences Transportation Other

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Perencanaan Kapasitas dan Waktu produksi Menggunakan Metode Capacity Requirement Planning (CRP) pada UMKM MIE Ayam Mentah Mulia, Alfi Dwanda Putra; Syarif, Abdul Azis; Utama, Denny Walady
Jurnal Rekayasa Teknik Vol 2 No 1 (2023): JURETEK: Jurnal Rekayasa Teknik
Publisher : Jurnal Rekayasa Teknik

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

Abstract

Tujuan akhir produksi dari suatu perusahaan adalah untuk memperoleh keuntungan, keberlanjutan dan pengembangan usaha. Di sisi lain ada tuntutan konsumen yang harus dipenuhi perusahaan. Tuntutan konsumen pada umumnya meliputi kualitas baik, harga murah, penyerahan tepat volume dan waktu, produk fleksibel dan variatif. Supaya tujuan kedua belah pihak (produsen dan konsumen) terpenuhi maka perusahaan harus mampu membuat perencanaan dan pengendalian produksi dengan memerhatikan semua tujuan tersebut. Capacity Requirements Planning menetapkan kapasitas dibutuhkan untuk membuat rencana kebutuhan material. Secara khusus, horizon perencanaan adalah tahun, time buckets adalah minggu, dan revisi dibuat mingguan atau bulanan. Proyeksi dari kapasitas adalah antara pekerja dan / atau jam mesin dengan work center. Dari hasil laporan perhitungan CRP pada UMKM Kiki Mie ternyata didapat kekurangan kapasitas waktu dalam memenuhi permintaan. Jadi dalam perencanaan ini penulis memberikan revisi perencanaan laporan CRP, dapat diketahui bahwa dengan metode peramalan terpilih mengalami total kekurangan kapasitas waktu sebesar -416 jam / tahun, sedangkan dalam usulan perbaikan menggunakan metode CRP mengalami kelebihan kapasitas menjadi 1209 jam / tahun, sehingga metode CRP lebih baik, karena kekurangan kapasitas waktu yang dihasilkan dari metode peramalan terpilih yang kekurangan menjadi berlebih dan bisa di optimalkan untuk meningkatkan permintaan produksi yang tinggi mencapai batas maksimal kapasitas waktu dan produksi yang tersedia. Dalam mengoptimalkan kapasitas waktu dan produksi yang ada dengan menggunakan jam kerja 5 jam / hari dengan 1 shift kerja dengan menyesuaikan work centre yang ada.
Analisa Konsep Rancangan Mesin Sortir Biji Kopi Kering Dengan Sistem Penggerak Engkol Syarif, Abdul Azis; Sirait, Putra; Harahap, Uun Novalia; Kusuma, Budhi Santri
Jurnal Aplikasi Ilmu Teknik Industri (JAPTI) Vol 5 No 2 (2024)
Publisher : Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/japti.v5i2.5629

Abstract

Proses penyortiran biji kopi merupakan langkah krusial karena pada tahap ini, biji kopi dipisahkan dari kotoran, serpihan, dan pasir. Penyortiran dilakukan dua kali, sebelum dan setelah memanggang, untuk memastikan biji kopi tetap bagus dan bersih. Penelitian ini bertujuan untuk merancang alat bantu mesin yang dapat meningkatkan kebersihan dan efisiensi proses penyortiran kopi dengan mempertimbangkan aspek ergonomis. Dalam penelitian ini, metode yang diterapkan meliputi RULA (Rapid Upper Limb Assessment), REBA (Rapid Entire Body Assessment), dan NBM (Nordic Body Map) untuk mengidentifikasi keluhan pekerja. Analisis kuesioner NBM mengungkapkan adanya keluhan di stasiun kerja penyortiran. Skor dari perhitungan REBA adalah 6 pada tabel A, 5 pada tabel B, dan 8 pada tabel C (tinggi), sedangkan skor dari metode RULA adalah 4 pada tabel A, 5 pada tabel B, dan 7 pada tabel C (tinggi). Karena hasil kedua metode menunjukkan skor tinggi dan mengindikasikan perlunya perbaikan postur kerja secara mendesak, maka dirancanglah mesin penyortiran otomatis. Hasil penelitian merekomendasikan pembuatan alat yang dapat mempermudah proses penyortiran biji kopi, sehingga operator dapat bekerja dengan lebih nyaman dan mengurangi risiko cedera.
Pemanfaatan Limbah Industri Mebel Menjadi Produk Briket Aromaterapi Zaharuddin, Zaharuddin; Utama, Denny Walady; Harahap, Uun Novalia; Meuthia, Yetti; Syarif, Abdul Azis
Jurnal Sosial & Abdimas Vol 6 No 1 (2024): Jurnal Sosial & Abdimas
Publisher : LPPM Universitas Adhirajasa Reswara Sanjaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51977/jsa.v6i1.1449

Abstract

Briket aromaterapi merupakan inovasi untuk meningkatkan nilai tambah dari briket arang, briket aroma terapi merupakan campuran dari limbah mebel dan jahe sebagai aromaterapinya dengan perekat tapioka dan bubur koran. Pengabdian kepada masyarakat ini bertujuan membantu mitra memanfaatkan limbah mebel menjadi produk alternatif yang ramah lingkungan dan memiliki nilai jual. Metode yang diterapkan, dengan mengenalkan dan memberikan informasi melalui ceramah serta diskusi, melatih dan melakukan eksperimen. Dalam kegiatan ini, masyarakat dan pengusaha mebel diminta secara langsung terlibat aktif mengikuti kegiatan ini sehingga dapat meningkatkan pemahaman, pengetahuan dan keterampilan dalam memanfaatkan limbah mebel menjadi produk breket aromaterapi yang memiliki nilai tambah. Dari beberapa percobaan yang sudah dilakukan maka didapatlah kompisisi perbandingan sebagai berikut: bubuk briket halus dan tapioka = 8:1, tepung tapioka dan air = 1:7, tapioka dan bubur koran = 1:1, adonan (bubuk briket + tapioka + bubur koran) dan jahe parut = 1:1. Briket aromaterapi memiliki keuntungan: bahan yang murah dan ekonomis, tidak beracun, ramah lingkungan, tahan lama, aman bagi kesehatan, tanpa tambahan bahan kimia, memiliki aroma menyegarkan dan menjaga kesehatan pernapasan. Dengan adanya briket aromaterapi ini Kemang Jaya Mebel memiliki suatu usaha baru dalam memanfaat limbah mebel tersebut.
Pemberdayaan Remaja Masjid Berbasis Wirausaha untuk Meningkatkan Perekonomian Masjid Zaharuddin, Zaharuddin; harahap, Uun Novalia; Utama, Denny Walady; Hasibuan, Yetti Meuthia; Syarif, Abdul Azis
Jurnal Komunitas : Jurnal Pengabdian kepada Masyarakat Vol 7, No 1: Juli 2024
Publisher : Institut Ilmu Sosial dan Manajemen Stiami

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31334/jks.v7i1.3927

Abstract

Community service is an integral part of the Tri Dharma of higher education, aiming to contribute positively to society. Masjid Silaturahim has faced challenges in achieving financial independence, limiting its ability to provide comfortable facilities for congregants. Additionally, mosque youth lack entrepreneurial spirit and opportunities to develop their potential. The objectives of empowering mosque youth is to enhance mosque financial independence through entrepreneurship managed by mosque youth and developing creativity and innovation in entrepreneurship among mosque youth. Therefore, empowering mosque youth employed a community-based research approach providing education and information on designing and constructing a soap mixer machine.producing liquid dishwashing soap and calculating production costs. The outcomes from this activity are mosque youth can manage a mosque-based entrepreneurship venture by producing and marketing liquid dishwashing soap to be marketed in the community around the Silaturahim Mosque (Jalan Tangguk Bongkar) and traditional markets as well as increased mosque revenue through product sales
Control Economical Soybean Raw Material Inventory Control Using EOQ and POQ Methods (Case Study: Abdul Tofu Factory) Syarif, Abdul Azis; Utama, Denny Walady; Ramadhan, Surya
Journal of Industrial System Engineering and Management Vol. 3 No. 2 (2024): Journal of Industrial System Engineering and Management (Edisi October)
Publisher : PT. SAFARI AMALIA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56882/jisem.v3i2.34

Abstract

Every company in the industrial sector, whether large, medium or small, requires effective raw material inventory control to ensure operational continuity and reducse costs. Mr. Abdul’s Tofu Factory, an example of an UMKM that was founded in 2011, produces tofu with the main raw material being soybeans (Glycine max), which has high demain the market. However, the processing of soybean raw material supplies at this factory is not yet optimal, characterized by excess stock which results in increased costs and unplanned purchases of raw materials. This research aims to analyze inventory control of soybean raw materials using the Economic Order Quantity (EOQ) and Periodic Order Quantity (POQ) methods to determine the most economical order quantity. Data one the Purchase and use of soybeans at Mr Abdul’s Tofu Factory in the period January-December 2022 was analyzed. The research results show what the POQ method is more efficient than EOQ, with an optimal order quantity of 2.514,40 kg and frequency of purchases twice a year. The POQ  method is able to produce total inventory costs of IDR 3.788.290,55, lower than other methods. Therefore,the application of the POQ method is recommended to minimize inventory costs at Mr Abdul’s Tofu Factory and increase operational efficiency.
Penilaian Postur Kerja dengan Metode REBA pada UD. Bintang Terang Roti Ketawa Marpaung, Tommy Abadi Putra; Syarif, Abdul Azis
Industrika : Jurnal Ilmiah Teknik Industri Vol. 9 No. 1 (2025): Industrika: Jurnal Ilmiah Teknik Industri
Publisher : Fakultas Teknik Universitas Tulang Bawang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37090/indstrk.v9i1.1497

Abstract

This research aims to determine the level of complaints felt by workers at UD. Bintang Terang Roti Ketawa, because there is the use of manual tools and a mismatch between body dimensions and the facilities used by the workers, seen from the results of the body map questionnaire that was distributed, there are many complaints felt by the workers, therefore the researchers identified body posture problems using the REBA method, from the assessment of the results using the REBA method obtained very high results or it was said that repairs were carried out immediately. Repairs or design of work facilities were carried out using anthropometric data of workers with normality test calculations, data adequacy, and uniformity so that the results obtained were in accordance with the dimensions of the workers' bodies, the results of facility design. The work succeeded in reducing the level of complaints felt by workers so that the design was suitable for use. Keywords: Anthropometrics, REBA, UMKM, Work Facilities
Penerapan Pengendalian Persediaan Bahan Baku Roti Dengan Metode Economic Order Quantity (EOQ) Pada Studi Kasus Sektor Produksi Roti: Implementation of Bread Raw Material Inventory Control Using the Economic Order Quantity (EOQ) Method in a Case Study of the Bread Production Sector Sinaga, Michael; Syarif, Abdul Azis
INVANTRI (Inovasi Dan Pengelolaan Industri) Vol 4 No 2 (2025): FEBRUARI
Publisher : Teknik Industri, Fakultas Teknik, Universitas Hasyim Asy'ari

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33752/invantri.v4i2.8532

Abstract

A company's continuous production process is influenced by factors such as technology, capital, inventory of goods, raw material inventory, and labor. Inventory factors have an important role in a production process, where the company's inventory of raw materials aims to ensure the continuity of the company's production process. One of them is factory X's bread production sector because the factory owner has not used any inventory control system in his factory. This is shown by the high inventory costs using the MRP method and resulting savings compared to the company's manual method. Optimizing raw material supplies for bread factories can also be done using the Economic Order Quantity (EOQ) method. This is proven by the results of Lot Sizing calculations with raw material inventory costs of IDR 20,266,298, while costs for ordering goods are IDR 19,776,000 and for storing goods IDR 11,761,500 per year.
Penerapan Pengendalian Persediaan Bahan Baku Roti Dengan Metode Economic Order Quantity (EOQ) Pada Studi Kasus Sektor Produksi Roti: Implementation of Bread Raw Material Inventory Control Using the Economic Order Quantity (EOQ) Method in a Case Study of the Bread Production Sector Sinaga, Michael; Syarif, Abdul Azis
INVANTRI (Inovasi Dan Pengelolaan Industri) Vol 4 No 2 (2025): FEBRUARI
Publisher : Teknik Industri, Fakultas Teknik, Universitas Hasyim Asy'ari

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33752/invantri.v4i2.8532

Abstract

A company's continuous production process is influenced by factors such as technology, capital, inventory of goods, raw material inventory, and labor. Inventory factors have an important role in a production process, where the company's inventory of raw materials aims to ensure the continuity of the company's production process. One of them is factory X's bread production sector because the factory owner has not used any inventory control system in his factory. This is shown by the high inventory costs using the MRP method and resulting savings compared to the company's manual method. Optimizing raw material supplies for bread factories can also be done using the Economic Order Quantity (EOQ) method. This is proven by the results of Lot Sizing calculations with raw material inventory costs of IDR 20,266,298, while costs for ordering goods are IDR 19,776,000 and for storing goods IDR 11,761,500 per year.
Penerapan Metode Lean Six Sigma dalam Rangka Meningkatkan Kualitas Pelayanan di Perusahaan PT ID Express Ramadan, Prima; Syarif, Abdul Azis; Ariani, Farida
JiTEKH Vol. 10 No. 1 (2022): Maret 2022
Publisher : Universitas Harapan Medan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35447/jitekh.v10i1.545

Abstract

One of the things that become the basis for consumers to choose a company is the quality of service. The quality of service is important because it will have a direct impact on the company, especially companies engaged in the expedition sector. One type of service provided is timeliness of delivery. However, in practice the delivery time is not always on time, sometimes there are still delays in delivery. This study aims to identify the types of shipping problems that often occur and the factors that cause shipping problems and to design improvement strategies to minimize the occurrence of shipping problems. The method used in this study is the six sigma method with the DMAIC approach. Based on the research results, the type of problem that often occurs and needs to be addressed is the delay in delivery. Factors that cause delays in delivery are delays in stuffing plans, errors in informing delivery instructions to couriers, misunderstandings, shortage of manpower and unorganized workspaces. Strategies to minimize delays in the delivery of goods include adding manpower, working with focus and thoroughness, establishing active interactions between divisions, communicating various delivery information to couriers, and creating a comfortable and conducive atmosphere, as well as a neat working atmosphere.
Analisis Quality Functional Deploymet (QFD) untuk Meningkatkan Kualitas Pelayanan Treat Coffee and Beans Badres, Yazid; Syarif, Abdul Azis; Utama, Denny Walady
Jurnal Aplikasi Ilmu Teknik Industri (JAPTI) Vol. 6 No. 2 (2025)
Publisher : Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/japti.v6i2.6754

Abstract

Di tengah persaingan bisnis kuliner yang semakin ketat, kualitas pelayanan menjadi faktor kunci dalam mempertahankan loyalitas pelanggan. Treat Coffee and Beans, sebagai salah satu kedai kopi yang berkembang di Kota Medan, menghadapi tantangan dalam memenuhi ekspektasi pelanggan terhadap layanan yang cepat, ramah, dan nyaman. Penelitian ini bertujuan untuk meningkatkan kualitas pelayanan Treat Coffee and Beans dengan menggunakan metode Quality Function Deployment (QFD). Data diperoleh melalui kuesioner terhadap 98 pelanggan tetap dan wawancara dengan manajemen. Hasil analisis House of Quality menunjukkan bahwa atribut kebersihan dan kenyamanan restoran, kecepatan pelayanan, serta keramahan staf merupakan aspek yang paling diprioritaskan pelanggan. Berdasarkan hal tersebut, upaya peningkatan yang direkomendasikan meliputi penambahan tenaga kerja saat jam sibuk, pelatihan pelayanan bagi staf, serta penerapan sistem digital dalam pencatatan pesanan untuk meningkatkan efisiensi. Penelitian ini menyimpulkan bahwa pendekatan QFD efektif dalam mengidentifikasi kebutuhan utama pelanggan dan merumuskan strategi peningkatan layanan yang tepat sasaran dan berorientasi pada kepuasan pelanggan.
Co-Authors Badres, Yazid Denny Walady Utama Farida Ariani Harahap, Uun Novalia Kusuma, Budhi Santri Marpaung, Tommy Abadi Putra Meuthia, Yetti Mulia, Alfi Dwanda Putra Ramadan, Prima Ramadhan, Surya Sinaga, Michael Sirait, Putra Yetti Meuthia Hasibuan Zaharuddin Zaharuddin