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All Journal Jurnal Teknologi Industri Pertanian Journal of Engineering and Management in Industrial System JAPI: Jurnal Akses Pengabdian Indonesia
Danang Triagus Setiyawan
Fakultas Teknologi Pertanian, Universitas Brawijaya
Agriculture, Biological Sciences & Forestry Economics, Econometrics & Finance Engineering Health Professions Industrial & Manufacturing Engineering Nursing Public Health Other

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Hierarchical Clustering Bahan Menu di Kantin Universitas untuk Menunjang Implementasi Sistem Jaminan Halal Sucipto Sucipto; Mohammad Syarifuddin Al-Mubarok; Danang Triagus Setiyawan
Jurnal Teknologi Industri Pertanian Vol. 31 No. 1 (2021): Jurnal Teknologi Industri Pertanian
Publisher : Department of Agroindustrial Technology, Bogor Agricultural University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24961/j.tek.ind.pert.2021.31.1.60

Abstract

The university canteen serves to fulfill the food of the academic community in universities. Even though the price is relatively low, the halalness of the menu must be guaranteed. University canteens need to implement a halal assurance system (HAS). Creative Land (CL) canteen has 24 tenants, most of them are in Universitas Brawijaya (UB), so the identification of halal control points (HCP) becomes complex. The identification of HCP materials can be made easier using the hierarchical clustering method. The research objective describes the various menus and ingredients to determine the ingredient clusters. Materials are grouped into two groupings, namely critical materials and non-critical materials. Materials do not meet the criteria for being replaced by halal materials. The results showed that in this canteen, there were 262 menus and 722 ingredients. Material identification is 28.95% halal-certified materials, and 71.05% non-halal certified materials, 67.45%, including non-critical materials and 3.55% critical materials. Critical materials can be replaced by halal-certified materials or a halal production process (HPP) statement from the producer, which needs further inspection by Halal Inspection Agency (HIA). The hierarchical clustering method can help the complex grouping of canteen menu ingredients to support the halal certification process.
MINIMASI WASTE UNTUK PERBAIKAN PROSES PRODUKSI KANTONG KEMASAN DENGAN PENDEKATAN LEAN MANUFACTURING Danang Triagus Setiyawan; Sudjito Soeparman; Rudy Soenoko
Journal of Engineering and Management in Industrial System Vol 1, No 1 (2013)
Publisher : Badan Penerbit Jurnal, Faculty of Engineering, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (614.343 KB) | DOI: 10.21776/ub.jemis.2013.001.01.2

Abstract

Packaging Factory have activities in  bag production. In order to increase the productivity, the company should manage the activities to increase valued added and decrease several waste. This study was purpose for analyzed the caused problems of waste, and give recommendation for minimizing the waste.  The problem solving at the study was using lean manufacturing concept approach.  The waste identification began with identification of  current state value stream mapping with weighting the waste in order to  understand the root of problem within production process.  The detail mapping selection was using Value Stream Analysis Tools (VALSAT).  Root Cause Analysis was used in order to understanding the root of problem for production process followed by FMEA for understanding the improving priority which has to be done. From the data analysis result, we found that the most dominant waste order is defect, waiting,  inventory, excessive transportation.The mapping detail used for analysis process as Process Activity Mapping Supply Chain Response Matrix and Quality Filter Mapping. From the result of study we found the decreasing of production time from 138.4 minute to 119.4 minute.  Decreasing lead time process could reach 13,7% comparing before the recovery step. 
IbM UKM Kerupuk Ikan Di Desa Pangkahwetan Kecamatan Ujungpangkah Kabupaten Gresik Jawa Timur Azimmatul Ihwah Zainuri; Danang Triagus Setiyawan
JAPI (Jurnal Akses Pengabdian Indonesia) Vol 3, No 1 (2018)
Publisher : Universitas Tribhuwana Tunggadewi

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (931.508 KB) | DOI: 10.33366/japi.v3i1.638

Abstract

Kecamatan Ujung Pangkah Kabupaten Gresik Jawa Timur. Kerupuk yang diproduksi oleh mayoritas pengrajin adalah dalam bentuk ‘mentah’. Bahan baku pembuatan kerupuk berupa ikan sangat melimpah di desa ini dan sebagian besar masyarakatnya bermata pencaharian sebagai nelayan. Ikan yang digunakan untuk bahan baku pembuatan kerupuk adalah ikan payus, laosan dan pahat. Terdapat sekitar 10 keluarga pengrajin kerupuk ikan di Desa Pangkah Wetan yang aktif berproduksi. Kendala yang dihadapi oleh pengrajin disini rata-rata sama. Kendala yang dihadapi saat ini adalah dalam proses produksi. Alat produksi yang digunakan pengrajin dalam melakukan proses produksi semuanya masih manual. Alat produksi yang masih manual ini berdampak pula pada jam kerja yang tidak efektif serta hasil produksi yang dihasilkan tidak maksimal. Kemasan kerupuk dapat dikatakan kurang menarik. Pengemasnya berupa kantong plastik ukuran 0.5 kg, kemudian ditutup dengan staples atau karet gelang, tanpa ada informasi sama sekali mengenai berat bersih maupun komposisi bahan. Teknologi yang diintroduksi kepada pengrajin melalui fasilitasi alat berupa mesin pencampur adonan kerupuk, mesin pencetak adonan kerupuk lontongan, mesin pemotong adonan lontongan dan hand sealer (pengemas) memenuhi syarat LLM (Low Technology, Low Investment dan Markettable). Selain itu dilaksanakan pelatihan perbaikan bentuk produk serta kemasan produk dengan memberikan materi pentingnya kemasan yang baik dan informasi apa saja yang harus tercantum pada kemasan produk. Monitoring dan evaluasi dilakukan secara internal dan eksternal untuk memantau kekonsistenan dan kendala pemakaian alat produksi yang telah ditrensfer ke UKM mitra.
Co-Authors Azimmatul Ihwah Mohammad Syarifuddin Al-Mubarok Rudy Soenoko Sucipto, Sucipto Sudjito Soeparman