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Pembuatan masker dan bilik disinfektan sebagai upaya membantu masyarakat terdampak covid-19 Safi'i, Imam; Candra, Agata Iwan; Widodo, Silvi Rushanti; Santoso, Ariadi; Heryanto, Budi; Winarti, Eko; Rahmadi, Afif Nur
Jurnal Inovasi Hasil Pengabdian Masyarakat (JIPEMAS) Vol 4 No 1 (2021)
Publisher : University of Islam Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33474/jipemas.v4i1.7524

Abstract

The spread of Covid-19 in Indonesia has begun to increase from April 2020, this is because there are still many people who have not implemented the prevention of transmission such as one of them using masks. Observations made at crowded places such as traditional markets found that many people do not use masks due to the scarcity of masks in the market. The methods of making the masks and disinfectant booths aims to help the community, especially in the Kediri region which was affected by the spread of Covid-19. The masks and disinfectant booth products are carried out independently by the Kadiri University in collaboration with the students, lecturers, and alumni of Kadiri University, where the products will be submitted as a form of social service to people in need such as the traditional market in Grogol Village, Kediri Regency. In addition to distributing masks to the public, also given education through socialization the importance of doing a form of prevention of the spread of Covid-19 by always washing hands regularly, keep a distance, and always use a mask.
Pengembangan Kemasan Baso Aci Tata Snack Menggunakan Metode QFD (Quality Function Deployment) Mohammad Aulia Fathir Fauzul; Imam Safi’i; Silvi Rushanti Widodo
Jurnal Teknik dan Manajemen Industri Pomosda (JTMIP) Vol. 1 No. 02 (2023): Jurnal Teknik dan Manajemen Industri Pomosda (JTMIP)
Publisher : Program Studi Teknik Industri STT POMOSDA Nganjuk

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Abstract

Abtrak Penelitian ini membahas pentingnya packaging dalam menjaga kualitas dan keamanan produk, dengan fokus pada pengembangan packaging bakso aci. Metode QFD digunakan untuk mengidentifikasi kebutuhan pelanggan dan karakteristik produk. Hasil penelitian menunjukkan bahwa kebutuhan pelanggan termasuk menjaga kelembaban, segel yang aman, informasi penyajian, mencegah produk palsu, dan melindungi dari sinar UV. Solusi teknis termasuk meningkatkan kedap udara, membuat seal yang aman, memberikan informasi lengkap, fitur QR, dan perlindungan dari sinar UV. Prioritas tertinggi adalah packaging yang menarik perhatian, sementara informasi brand memiliki prioritas terendah. Penelitian ini menunjukkan bahwa QFD adalah metode efektif untuk mengembangkan packaging bakso aci yang memenuhi kebutuhan pelanggan.