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All Journal Journal of Industrial Engineering Management ARIKA Jurnal Industri dan Teknologi Samawa (JITSA)
Nurwahidah, Andi
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Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Energy Engineering Industrial & Manufacturing Engineering

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INCREASING INVENTORY MANAGEMENT EFFICIENCY AT PT. XYZ'S MACHINE WORKSHOP THROUGH INTEGRATED APPLICATION DESIGN STRATEGY Nurwahidah, Andi; Sawal, Ahmad; Baharuddin, Andi Velahyati; Natsir, A Dian Sry Rezky; Lifana, Azizah Salsabila
Journal of Industrial Engineering Management Vol 9, No 3 (2024): Journal of Industrial Engineering and Management
Publisher : Center for Study and Journal Management FTI UMI

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33536/jiem.v9i3.1798

Abstract

PT XYZ has a machine workshop unit that serves as a support system for the smooth operation of the factory. The machine workshop contains a tools area that houses consumable materials and equipment. The process of recording materials and equipment in the machine workshop still relies on Microsoft Excel, which takes a long time for the person in charge (PIC) to input data, especially when accessing the computer. Furthermore, supervisors and managers cannot directly monitor the materials and equipment. Therefore, a mobile application is needed to address these issues. The objective of this research is to design an inventory application for materials and equipment. The system design involves using data flow diagrams and utilizing Google Access as the database, along with AppSheet for application development. Based on operational results, it was found that this application can simplify data input for the PIC and enable monitoring by supervisors and managers.
Identifikasi dan Mitigasi Risiko Rantai Pasok Produk menggunakan Metode House of Risk (HOR) pada IKM Makanan Nurwahidah, Andi; Nur, Alfian
ARIKA Vol 19 No 1 (2025)
Publisher : Industrial Engineering Study Program, Pattimura University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/arika.2025.19.1.1

Abstract

IKM S is one of the small and medium enterprises (SMEs) in the food sector, particularly focusing on the production of soy sauce, chili sauce, and vinegar. One of the challenges faced in its supply chain is the shortage of bottle raw materials from suppliers, resulting in reduced production and a high number of returned products due to expiration. This research aims to identify the risks in the supply chain and determine strategies to address these issues. The research methodology used is quantitative descriptive, employing the Supply Chain Operation Reference (SCOR) method to identify risk events and House Of Risk (HOR) for mitigation strategies. The study's findings indicate 21 risk events and 19 risk agents. In HOR 1, severity levels of risk events, occurrence frequencies of risk agents, and the relationship between risk events and agents were measured, resulting in an Aggregate Risk Potential value. Four risk agents causing issues in operational activities were identified. HOR 2 identified four preventive actions and prioritized mitigation based on the effectiveness versus implementation difficulty ratios of these actions for the company.
Identifikasi Waste Pada Proses Produksi Untuk Meminimumkan Penggunaan Ruangan Menggunakan Pendekatan Lean Manufacturing Nurwahidah, Andi; Achmad, Andi Muhammad Fiqri; Madi, Reskika Putri
Jurnal Industri dan Teknologi Samawa Vol 6 No 2 (2025): EDISI 12
Publisher : Program Studi Teknik Industri Universitas Teknologi Sumbawa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36761/jitsa.v6i2.5131

Abstract

Kedai Kue ABC is a Small and Medium Enterprise (SME) that produces snacks such as cookies, bread, and sponge cakes. Its main product is white bread, which is supplied to five coffee shop outlets. Currently, the demand for white bread reaches 180 loaves per day from three outlets, but the SME can only fulfill 120 loaves, equivalent to supplying two outlets. This study aims to identify waste in the white bread production process and its root causes by applying lean manufacturing principles using the Value Stream Mapping (VSM) and Process Activity Mapping (PAM) methods. The process begins with mapping the current state, followed by analyzing the causes of waste using a fishbone diagram. Subsequently, a more efficient future state map is developed. The results identify two main types of waste: motion waste and transportation waste. The proposed improvements can reduce production time by up to 1,112 seconds (18.95 minutes). Recommendations include eliminating non-value-added activities, combining processes, increasing machine capacity, adding tool racks, rearranging the production layout, and applying the 5S principle to enhance production efficiency at Kedai Kue ABC
Perancangan Meja Potong Kayu Menggunakan Metode TRIZ di Laboratorium Sistem Produksi Politeknik ATI Makassar Nurwahidah, Andi; Chrisdianto , Dedy
Jurnal Industri dan Teknologi Samawa Vol 6 No 2 (2025): EDISI 12
Publisher : Program Studi Teknik Industri Universitas Teknologi Sumbawa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36761/jitsa.v6i2.6086

Abstract

The Production System Laboratory at Politeknik ATI Makassar has a practical module that utilizes wood as raw material, necessitating supporting facilities such as a safe and ergonomic cutting table. The current cutting table is rudimentary, consisting of a table with a hole in the middle to accommodate the cutting machine blade. Although this setup facilitates the cutting process, it lacks protective or safety features, increasing the risk of workplace accidents. Additionally, the absence of a measuring tool on the table leads to inaccuracies in product dimensions, often resulting in student projects failing to meet the required specifications. To address these issues, the laboratory has acquired a new cutting machine. However, this machine does not come with a suitable table for its placement. Therefore, this study aims to design and develop a cutting table that enhances workplace safety while incorporating a precise measurement system. The Theory of Inventive Problem Solving (TRIZ) method is employed to identify problems and develop an optimal cutting table design. The findings indicate that the proposed cutting table design meets the requirements of the practical module and is expected to reduce the risk of workplace accidents while improving cutting accuracy
Co-Authors Achmad, Andi Muhammad Fiqri Andi Velahyati Baharuddin Chrisdianto , Dedy Lifana, Azizah Salsabila Madi, Reskika Putri Natsir, A Dian Sry Rezky NUR, ALFIAN Sawal, Ahmad