Garuda - Garba Rujukan Digital

IDENTIFIKASI RESIKO KESEHATAN DAN KESELAMATAN KERJA PADA PEKERJA BAGIAN PENYORTIRAN SAMPAH PLASTIK DI USAHA PENCACAH PLASTIK CV. RABBANI â€“ SINGOSARI Myrtanti, Reiny Ditta
Conference on Innovation and Application of Science and Technology (CIASTECH) CIASTECH 2020 "Peranan Strategis Teknologi Dalam Kehidupan di Era New Normal"
Publisher : Universitas Widyagama Malang

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Dengan adanya kemajuan teknologi dan perkembangan industri yang semakin pesat, tuntutan dan kebutuhan akan Keselamatan dan Kesehatan Kerja (K3) juga semakin besar. Namun, pada kenyataannya tidak semua masyarakat yang peduli atau fokus dalam menerapkan standar K3 dengan baik, karena masih banyak sebagian masyarakat yang kurang peduli bahkan cenderung mengabaikan sisi tersebut, terutama di kalangan masyarakat dengan tingkat pemenuhan kebutuhan fisik yang masih sangat dominan, dimana keselamatan belum diperlukan dan bukan menjadi kebutuhan umum, sehingga norma-norma K3 cenderung diabaikan. Seperti halnya yang terjadi pada bagian penyortiran sampah plastik di CV. Rabbani, usaha kecil yang bergerak di bidang pencacah plastik, dimana pekerjanya yang mayoritas wanita dan berusia lanjut, tidak menjalankan prosedur K3 dalam bekerja, dan lingkungan kerja yang juga kurang mendukung. Oleh karena itu, kepedulian pemilik usaha berperan penting dalam proses pelaksanaan sistem K3 yang seharusnya diterapkan di lingkungan kerja. Hal ini juga perlunya kerjasama dan dukungan dari para pekerjanya, yang dengan kesadaran mau menjalankan dan menerapkan prosedur K3 di saat mereka bekerja.

The Influence Of Customer Service Quality On Financial Expectations With Roq Approach (Case Study: X Maternity Hospital in Sidoarjo) Reiny Ditta Myrtanti; Sujianto

Publisher : Department of Industrial Engineering - Universitas Yudharta Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/jkie.v9i1.2985

The tight competition between Maternity Hospital services in Sidoarjo Regency is marked by the increasing number of couples of childbearing age and family planning participants, as well as the high rate of pregnant women and the birth of babies, becoming a big challenge for the Maternity Hospital management to be able to know, understand and fulfill the needs and desires of consumers. patients) so that customer satisfaction can be met, for example fast, accurate, friendly service, at an adequate price. This is the reason for the management to make improvements from the quality program that has been run previously. However, not all quality improvement programs carried out will provide benefits for the management, because many of these improvement programs are wasteful after being implemented. This is because the management does not focus on the quality improvement program that will be implemented, that is, it does not determine which variables are the most influential for the quality improvement program.At this X Maternity Hospital, complaints or complaints are often found from patients about the services provided, for example at the counter service which is less prompt in providing services, and the inconvenience of services in the inpatient room. The data was obtained from the Maternity Hospital management through the available suggestion/vote box, then used as a basis/reference for making a questionnaire as a follow-up to the problems that arose. Therefore, this study discusses the Maternity Hospital's efforts in planning a quality improvement program that is in accordance with the wishes and needs of patients by selecting and determining the variables or dimensions that have the most influence on the quality improvement program to be carried out, as well as assessing its financial feasibility by using the Return on Quality (ROQ) approach.From the application of ROQ at a Maternity Hospital X in Sidoarjo Regency, two quality improvement programs were determined from the two dimensions of the X Maternity Hospital service process, they are beds and patient registration. The ROQ value of each program based on the discount rate (5%, 10%, 15%) is 1.54; 0.99; 0.49 for the inpatient room service process, and 1.25; 0.61; 0.24 for the process of front office and administration services. For this reason, the dimension that is the focus of the quality improvement program is the inpatient room service process with the dimensions of the bed.

Analisis Produktivitas Produksi Roti Sisir di Best Dough Bakery Malang Ahana, Gloria Irene Rambu; Budiharti, Nelly; Myrtanti, Reiny Ditta
Industrika : Jurnal Ilmiah Teknik Industri Vol. 9 No. 4 (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/vvp8v954

Best Dough Bakery is a bread business that produces comb bread as its main and superior product. However, there is a problem encountered, where there is a deviation between the production results and the predetermined production target. This indicates a problem in production productivity so it is necessary to measure productivity. The methods used in this research are objective matrix (OMAX) and fishbone diagram. The results obtained from the highest productivity value occurred in July which was 501.25 while the lowest productivity occurred in April which was 352. The highest score is in criterion 5, which is the comparison between total machine downtime and machine usage time with a total score of 43. While the lowest score is in criterion 2, which is the comparison between production results and employee working hours with a score of 29. Therefore, criterion 2 is the priority for improvement as well as the main problem in the productivity of comb bread production. The results of the analysis of the causes of problems in criterion 2 with the fishbone diagram show that there are differences in labour capabilities and lack of coordination, irregular raw material stocks, limited work areas, no routine maintenance schedule and insufficient oven capacity, the bread cutting process is still manual and documentation regarding raw material stocks is not consistent. Keywords: Fishbone Diagram, Objective Matrix, Productivity

VALIDITY OF SOCIAL MEDIA VIDEO CONTENT AS A PROMOTIONAL MEDIA FOR SURABAYA'S CULINARY TOURISM CENTER (CASE STUDY: SUKOMANUNGGAL CULINARY TOURISM CENTER) Fazriyana, Muhammad Fajar; Adriantantri, Emmalia; Myrtanti, Reiny Ditta; Sasmito, Agung Panji
Jurnal Inovasi Pendidikan dan Teknologi Informasi (JIPTI) Vol. 6 No. 2 (2025): Jurnal Inovasi Pendidikan dan Teknologi Informasi (JIPTI)
Publisher : Information Technology Education Department

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Culinary tourism in Surabaya offers significant potential to support the regional economy, yet digital promotion remains underutilized. One example is the Sukomanunggal Culinary Tourism Center (SWK), which offers a variety of local specialties, yet its social media promotion remains minimal. This is despite current trends showing users preferring short, informative and engaging video content. This study aims to analyze social media video content as a promotional medium for the Sukomanunggal Culinary Tourism Center, focusing on the design, expert validation, and testing stages with the target audience. The method used was Research and Development (R&D) with the 4D model (Define, Design, Development, Disseminate). Instruments included observation, questionnaires, and an expert validation rubric. The results showed that a 60-second promotional video with a cinematic and storytelling approach effectively attracted audience attention, conveyed the uniqueness of local cuisine, and increased visitor interest. Expert validation stated that the video met technical, aesthetic, and promotional message effectiveness standards, while the audience response test yielded a feasibility score above 86%. The conclusion of this study proves that social media-based promotional video design is effective in increasing the visibility and attractiveness of SWK.

Pengaruh Online Customer Review dan Kredibilitas Influencer terhadap Niat Beli Produk Skincare Brand XYZ di Tiktokshop dengan Customer Trust sebagai Variabel Mediasi Aryanzah, Tomy Dwi; Myrtanti, Reiny Ditta; Adilla, Nur
SENTRI: Jurnal Riset Ilmiah Vol. 5 No. 1 (2026): SENTRI : Jurnal Riset Ilmiah, Januari 2026
Publisher : LPPM Institut Pendidikan Nusantara Global

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55681/sentri.v5i1.5584

This study aims to analyze the effect of online customer reviews and influencer credibility on the purchase intention of skincare products Brand XYZ on TikTok Shop, with customer trust as a mediating variable. The research adopts a quantitative approach using Structural Equation Modeling–Partial Least Squares (SEM-PLS) with data collected from consumers who have interacted with skincare products on TikTok Shop. The results show that online customer reviews and influencer credibility have a positive and significant effect on purchase intention, with influencer credibility exerting a stronger influence. Furthermore, both online customer reviews and influencer credibility significantly affect customer trust, indicating their role in reducing consumer uncertainty in social commerce. Customer trust is also proven to have a positive and significant effect on purchase intention. Mediation analysis reveals that customer trust partially mediates the relationship between online customer reviews and purchase intention, as well as between influencer credibility and purchase intention. These findings highlight that consumer trust plays a key role in translating digital information and influencer recommendations into purchase intention. The study contributes to the literature on social commerce by strengthening the application of Signaling Theory in explaining consumer behavior on TikTok Shop and provides practical implications for skincare brands in designing effective digital marketing strategies.

Pendampingan Penerapan Desain Kemasan Sebagai Strategi Pemasaran Produk UMKM D’Klotiq Klompen Batik Etniq Myrtanti, Reiny Ditta; Andjarsari, Sanny; Septiari, Renny
Abdimas Mandalika Vol 5, No 2 (2026): Februari
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/am.v5i2.36820

Abstract: This community service activity aims to improve the quality of the packaging of D'Klotiq Klompen Batik Etniq UMKM products through mentoring the implementation of more informative, attractive packaging designs that are in accordance with the characteristics of klompen as a traditional product. The main problem faced by partners is the use of simple packaging without brand identity and limited understanding of graphic design, branding and packaging material selection. The implementation method consists of three stages, namely observation and needs analysis, concept design, and implementation. The observation stage is carried out through interviews and surveys of the production process, as well as identifying the initial conditions of the packaging. The design stage focuses on creating alternative logo and packaging designs which are then discussed and revised with partners. Implementation is carried out by presenting packaging prototypes as applicable examples for UMKM. The results of the activity show that UMKM obtain a visual identity in the form of a new logo and a more representative and functional packaging design, which emphasizes wood and batik elements as the characteristics of klompen. The resulting design is expected to be able to increase the added value of the product, strengthen branding and increase consumer appeal, thus potentially increasing the competitiveness of UMKM in the local and national markets.Abstrak: Kegiatan pengabdian masyarakat ini bertujuan untuk meningkatkan kualitas kemasan produk UMKM D’Klotiq Klompen Batik Etniq melalui pendampingan penerapan desain kemasan yang lebih informatif, menarik dan sesuai dengan karakteristik klompen sebagai produk tradisional. Permasalahan utama mitra adalah penggunaan kemasan sederhana tanpa identitas merek serta keterbatasan pemahaman mengenai desain grafis, branding dan pemilihan material kemasan. Metode pelaksanaan terdiri dari tiga tahap, yaitu observasi dan analisis kebutuhan, perancangan konsep, dan implementasi. Tahap observasi dilakukan melalui wawancara dan survei proses produksi, serta mengidentifikasi kondisi awal kemasan. Tahap perancangan berfokus pada pembuatan alternatif desain logo dan kemasan yang kemudian didiskusikan dan direvisi Bersama mitra. Implementasi dilakukan dengan penyajian prototipe kemasan sebagai contoh aplikatif bagi UMKM. Hasil kegiatan menunjukkan bahwa UMKM memperoleh identitas visual berupa logo baru serta desain kemasan yang lebih representatif dan fungsional, yang menonjolkan unsur kayu dan batik sebagai ciri khas klompen. Desain yang dihasilkan diharapkan mampu meningkatkan nilai tambah produk, memperkuat branding dan meningkatkan daya tarik konsumen, sehingga berpotensi meningkatkan daya saing UMKM di pasar local maupun nasional.

VALIDITY OF SOCIAL MEDIA VIDEO CONTENT AS A PROMOTIONAL MEDIA FOR SURABAYA'S CULINARY TOURISM CENTER (CASE STUDY: SUKOMANUNGGAL CULINARY TOURISM CENTER) Fazriyana, Muhammad Fajar; Adriantantri, Emmalia; Sasmito, Agung Panji; Myrtanti, Reiny Ditta
Jurnal Inovasi Pendidikan dan Teknologi Informasi (JIPTI) Vol. 6 No. 2 (2025): Jurnal Inovasi Pendidikan dan Teknologi Informasi (JIPTI)
Publisher : Information Technology Education Department

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

Culinary tourism in Surabaya offers significant potential to support the regional economy, yet digital promotion remains underutilized. One example is the Sukomanunggal Culinary Tourism Center (SWK), which offers a variety of local specialties, yet its social media promotion remains minimal. This is despite current trends showing users preferring short, informative and engaging video content. This study aims to analyze social media video content as a promotional medium for the Sukomanunggal Culinary Tourism Center, focusing on the design, expert validation, and testing stages with the target audience. The method used was Research and Development (R&D) with the 4D model (Define, Design, Development, Disseminate). Instruments included observation, questionnaires, and an expert validation rubric. The results showed that a 60-second promotional video with a cinematic and storytelling approach effectively attracted audience attention, conveyed the uniqueness of local cuisine, and increased visitor interest. Expert validation stated that the video met technical, aesthetic, and promotional message effectiveness standards, while the audience response test yielded a feasibility score above 86%. The conclusion of this study proves that social media-based promotional video design is effective in increasing the visibility and attractiveness of SWK.

Desain dan Implementasi Website Profil Sekolah Paud Nurul Hikmah Kabupaten Pamekasan Rudhistiar, Deddy; Myrtanti, Reiny Ditta; Agustina, Fransisca Dwi
JUPITER (JURNAL PENDIDIKAN TEKNIK ELEKTRO) Vol. 7 No. 2 (2022)
Publisher : Universitas PGRI Madiun

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25273/jupiter.v7i2.14029

Masyarakat kini semakin mudah mendapatkan informasi yang diinginkan melalui berbagai media komunikasi dan salah satunya adalah website yang merupakan teknologi dengan perkembangan sangat pesat. Hadirnya website memudahkan masyarakat untuk mendapatkan informasi, pelayanan dan komunikasi secara langsung melalui media visual yang dapat diakses secara online. Saat ini PAUD Nurul Hikmah belum memiliki website sebagai profil sekolah, sehingga hal ini menjadi permasalahan bagi pihak sekolah dalam menyampaikan dan membagikan informasi yang terkait dengan profil sekolah beserta aktivitas lainnya kepada masyarakat di Pamekasan dan sekitarnya. PAUD Nurul Hikmah merupakan salah satu pusat pendidikan dan keagamaan yang berada di Kabupaten Pamekasan. Adapun salah satu solusi dari permasalahan tersebut adalah dengan membantu menyebarkan informasi kepada lingkungan sekitar melalui pembuatan website profil sekolah. Website dibangun menggunakan teknologi Model View Controller (MVC) dengan framework Codeigniter, kemudian dilakukan pelatihan dan pendampingan pengoperasian website profil. Pelatihan dan pendampingan penggunaan website tersebut dilakukan untuk meningkatkan kemampuan dan ketrampilan guru sekolah dalam mengoperasikan website profil sekolah. Penggunaan teknologi informasi dalam bentuk digital / elektronik akan sangat bermanfaat dan lebih efektif untuk menyampaikan informasi kepada masyarakat mengenai profil sekolah sesuai dengan kebutuhan dan keinginan pengguna.

Implementasi Website Paguyuban Lentera Kasih Sebagai Sarana Pemasaran Produk Kreasi Penyandang Disabilitas Myrtanti, Reiny Ditta; Budiharti, Nelly; Septiari, Renny; Ruwana, Iftitah
JUPITER (JURNAL PENDIDIKAN TEKNIK ELEKTRO) Vol. 7 No. 2 (2022)
Publisher : Universitas PGRI Madiun

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25273/jupiter.v7i2.14031

Paguyuban Lentera Kasih merupakan salah satu paguyuban yang menangani anak-anak berkebutuhan khusus atau penyandang disabilitas yang berada di wilayah Kecamatan Blimbing – Kota Malang. Kecamatan Blimbing adalah kecamatan pertama di Kota Malang yang memiliki paguyuban orang tua penyandang disabilitas seperti ini, dimana terdapat 187 penyandang disabilitas yang membutuhkan pendampingan dan konseling. Dari penyandang disabilitas tersebut, banyak diantara mereka yang mampu berkreasi dalam membuat produk kerajinan tangan dan barang seni lainnya (misalnya: lukisan, taplak meja, keset, dll). Permasalahan yang muncul adalah belum maksimalnya proses pemasaran dari produk atau kreasi penyandang disabilitas tersebut. Solusi yang ditawarkan adalah pembuatan perangkat lunak website profile Paguyuban Lentera Kasih yang telah disesuaikan dengan permintaan dan kebutuhan, kemudian dilakukan pelatihan serta pendampingan untuk pengoperasian dan pengelolaan website profile tersebut. Dalam website tersebut akan ditampilkan profil paguyuban, katalog dari produk kreasi penyandang disabilitas, talenta (bakat) yang dimiliki oleh penyandang disabilitas dan contact person dari pengurus paguyuban. Pembuatan website profile Paguyuban Lentera Kasih akan berfungsi sebagai media atau sarana pemasaran secara elektronik (online) yang telah menggunakan teknologi informasi untuk menampilkan katalog produk-produk kreasi dari penyandang disabilitas, sehingga masyarakat luas dapat melihat dan membeli produk-produk dalam katalog tersebut.

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