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All Journal Journal of Research and Technology Abdimas Galuh: Jurnal Pengabdian Kepada Masyarakat Journal of Innovation Research and Knowledge
Ana Komari
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Agriculture, Biological Sciences & Forestry Humanities Chemical Engineering, Chemistry & Bioengineering Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Industrial & Manufacturing Engineering Law, Crime, Criminology & Criminal Justice Nursing Social Sciences

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Metodologi DMAIC untuk Meminimumkan Penolakan Produk Tahu Kuning oleh Agen Distributor Indrasari, Lolyka Dewi; Ana Komari; Afiff Yudha Tripariyanto; Krishna Tri Sanjaya; Saufik Lutfianto
Journal of Research and Technology Vol. 7 No. 2 (2021): JRT Volume 7 No 2 Des 2021
Publisher : 2477 - 6165

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

Abstract

This research aims to 1) find out the cause of yellow tofu quality rejection by distributor agents in the supply chain, 2) know the comparison of rejection by the distributor agent pre-implementation and post-implementation of DMAIC methodology, 3) know the decrease in rejection by distributor agents in the supply chain. Research methods use the DMAIC methodology. The DMAIC method as the basis for determining the percentage value decreased rejection of yellow tofu products carried out by the distributor agent. The implementation of this research as an effort to provide the value of minimization of the type of rejection that occurs. This research resulted in 1) the cause of yellow tofu quality rejection by distributor agents in the supply chain is the presence of faded, watery, easily destroyed, bantat, torn 10%, torn 25%, smells sour and less chewy, 2) the comparison of rejection by the distributor agent pre-implementation and post-implementation of DMAIC methodology is 34% compared to 18%, 3) decreased rejection by distributor agents in the supply chain post DMAIC methodology by 16%. The three conclusions of this study are in accordance with the goals achieved. Consistent application of DMAIC methodology may provide more significant declines. The implications of this study compare the pre and post DMAIC methodology in the first, second, and third.
TECHNICAL GUIDANCE FOR PRE-UKK ACTIVITIES (EXPERTISE COMPETENCY TEST) FOR AUTOTRONIC VOCATIONAL STUDENTS AS ONE INDICATOR OF INCREASING STUDENT COMPETENCE Afiff Yudha Tripariyanto; Lolyka Dewi I; Ana Komari; Wardi Wardi; Fatkur Rohman; Mas’ud Mas’ud
Abdimas Galuh Vol 4, No 1 (2022): Maret 2022
Publisher : Universitas Galuh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25157/ag.v4i1.7213

Abstract

Sekolah Menengah Kejuruan  adalah bentuk satuan pendidikan yang orientasinya memberi bekal siswa untuk memasuki lapangan kerja tingkat menengah dan melanjutkan pendidikan ke jenjang yang sesuai dengan kejuruannya. Pada pendidikan kejuruan memberikan suatu bentuk pengembangan bakat, pendidikan dasar keterampilan dan kebiasaan-kebiasaan yang mengarah pada dunia kerja yang dipandang sebagai latihan keterampilan. Siswa akan disiapkan untuk memasuki persaingan di dunia kerja. Kegiatan pembelajaranpun tidak hanya terjadi di sekolah, namun kegiatan praktik industri di dunia kerja nyata sangat ditekankan untuk mendapatkan dan meningkatkan pengalaman bekerja di persaingan dunia kerja. Kejuruan Ototronik merupakan program studi pada SMK yang menitik beratkan peroses pembalajaran dan praktek pada kendaraan ringan dengan teknologi-teknologi terbaru seperti rangkaian elektronik terapan, sistem kontrol aplikatif berbasis micro-proccessor, sistem injeksi, kecepatan berbasis elektronik, perbaikan system ABS, ASR/ETC dan ESP, transmisi otomatis, suspensi aktif dan automatic air conditioning, sistem alarm, central-lock dan power windows. Metode yang digunakan dalam kegiatan pengabdian pada siswa SMK ini adalah dengan melakukan pendampingan kegiatan Pra UKK sehingga siswa lebih paham dan mengerti pada saat akan mengerjakan soal uji kompetensi keahlian. Dari hasil evaluasi yang dilakukan pada siswa SMK kejuruan ototronik dengan jumlah 31 siswa.  Pada kegiatan pengabdian ini didapatkan bahwa pemahaman siswa terhadap materi dan soal UKK semakin baik dan maksimal dan nilai yang didapatkan ada kenaikan yang lumayan signifikan yaitu 8,75 dan yang paling rendah adalah 8,00. Harapan selanjutnya adalah agar pendampingan ini bisa dilakukan sebelum siswa SMK Ototronik melaksanakan kegiatan Uji Ketrampilan Kompetensi (UKK).
THE INFLUENCE OF SUSTAINABLE TECHNOLOGY, ABSORPTIVE CAPACITY ON SMES' INNOVATIVE PERFORMANCE THROUGH ECO-INNOVATION IN CULINARY SMES' IN EAST JAVA Yudiarto Perdana P; Manuel Goncalves; Gandung Satriyono; Ana Komari
Journal of Innovation Research and Knowledge Vol. 3 No. 8: Januari 2024
Publisher : Bajang Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53625/jirk.v3i8.8789

Abstract

The great potential of culinary SMEs in East Java is still experiencing obstacles in aspects of technology, product quality, synergy, and infrastructure. This research uses a quantitative intervening model with Sustainable Technology (X1), Absorptive Capacity (X2), Eco-Innovation (Z), and Innovative Performance SMEs (Y) to improve the innovative performance of culinary SMEs in a sustainable manner. The test results show that Sustainable Technology has a significant effect on the innovative performance of SMEs, while Absorptive Capacity and Eco-Innovation do not have a significant effect. Therefore, strategies are needed such as investing in sustainability technology, building connectivity of computing services, providing product research and development programs, collaborating with local communities and related culinary industry players, and ensuring the cleanliness and safety of culinary SME products. By implementing this strategy, it is hoped that culinary SMEs in East Java can improve their innovative performance and business sustainability, so that they can compete in an increasingly competitive market
Metodologi DMAIC untuk Meminimumkan Penolakan Produk Tahu Kuning oleh Agen Distributor Indrasari, Lolyka Dewi; Ana Komari; Afiff Yudha Tripariyanto; Krishna Tri Sanjaya; Saufik Lutfianto
Journal of Research and Technology Vol. 7 No. 2 (2021): JRT Volume 7 No 2 Des 2021
Publisher : 2477 - 6165

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55732/jrt.v7i2.551

Abstract

This research aims to 1) find out the cause of yellow tofu quality rejection by distributor agents in the supply chain, 2) know the comparison of rejection by the distributor agent pre-implementation and post-implementation of DMAIC methodology, 3) know the decrease in rejection by distributor agents in the supply chain. Research methods use the DMAIC methodology. The DMAIC method as the basis for determining the percentage value decreased rejection of yellow tofu products carried out by the distributor agent. The implementation of this research as an effort to provide the value of minimization of the type of rejection that occurs. This research resulted in 1) the cause of yellow tofu quality rejection by distributor agents in the supply chain is the presence of faded, watery, easily destroyed, bantat, torn 10%, torn 25%, smells sour and less chewy, 2) the comparison of rejection by the distributor agent pre-implementation and post-implementation of DMAIC methodology is 34% compared to 18%, 3) decreased rejection by distributor agents in the supply chain post DMAIC methodology by 16%. The three conclusions of this study are in accordance with the goals achieved. Consistent application of DMAIC methodology may provide more significant declines. The implications of this study compare the pre and post DMAIC methodology in the first, second, and third.
Analisis Kelayakan Finansial untuk Peningkatan Kapasitas Produksi UMKM Tahu Kuning Ana Komari; Lolyka Dewi Indrasari; Venus Khatta Salsabillah
Journal of Research and Technology Vol. 8 No. 1 (2022): JRT Volume 8 No 1 Juni 2022
Publisher : 2477 - 6165

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55732/jrt.v8i1.627

Abstract

More than 60 million MSMEs remain actively moving and growing and can even contribute up to 61.07% of the country's economic growth GDP. The potential development of MSMEs needs to be considered again both by the government and the community as a actor in MSMEs in order to develop and grow to compete with other business sectors. In an MSME development plan, it requires capital investment that will be allocated by MSMEs to meet the needs of increasing technology, production and infrastructure facilities. This research was conducted with the aim of conducting financial and non-financial analysis to develop popular yellow tofu MSMEs. This study uses the method of 4 criteria for financial feasibility analysis, namely IRR, NPV, PP, PI and also reviewed technical aspects to determine the feasibility of MSME development. The results of this study show that the plan to increase production capacity in msme yellow tofu is feasible to be implemented with an NPV value of 1,014,825,332>0, an IRR value of 37.1%>5%, a PI value of 10.18>1 and a period of return on investment capital is 2 months 16 days. As well as in terms of technical aspects of the yellow tofu business is worth developing because of the need for equipment, and factory buildings can be fulfilled by using personal costs and realized gradually.
Co-Authors Fatqurhohman Fatqurhohman Gandung Satriyono, Gandung Krishna Tri Sanjaya Krishna Tri Sanjaya Lolyka Dewi I Lolyka Dewi Indrasari Manuel Goncalves Mas’ud Mas’ud Saufik Lutfianto Tripariyanto, Afiff Yudha Venus Khatta Salsabillah Wardi Wardi Yudiarto Perdana P