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All Journal IJCCS (Indonesian Journal of Computing and Cybernetics Systems) SPEKTRUM INDUSTRI Jurnal Optimasi Sistem Industri Jurnas Nasional Teknologi dan Sistem Informasi Jurnal RESTI (Rekayasa Sistem dan Teknologi Informasi) Syntax Literate: Jurnal Ilmiah Indonesia Jurnal Hilirisasi IPTEKS (JHI) Contagion: Scientific Periodical Journal of Public Health and Coastal Health SIGMA TEKNIKA Indonesian Journal of Global Health research Warta Pengabdian Andalas: Jurnal Ilmiah Pengembangan Dan Penerapan Ipteks Journal of Applied Computer Science and Technology (JACOST) INVENTORY : Industrial Vocational E-Journal On Agroindustry Industrika : Jurnal Ilmiah Teknik Industri Andalasian International Journal of Applied Science, Engineering, and Technology Jurnal Pengabdian Pada Masyarakat Proceeding International Health Conference
Indrapriyatna, Ahmad Syafruddin
Andalas University
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Analisis Pengaruh Open Innovation, Knowledge Transfer dan Competitive Advantage Terhadap Kinerja UMKM Di Kabupaten Kerinci Septyan Haris Kurniawan, Mohd; Hasan, Alizar; Syafruddin Indrapriyatna, Ahmad
Syntax Literate Jurnal Ilmiah Indonesia
Publisher : Syntax Corporation

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36418/syntax-literate.v10i12.62887

Abstract

Dalam tiga tahun terakhir terjadi penurunan jumlah UMKM di Kabupaten Kerinci berdasarkan data dari BPS Provinsi Jambi pada tahun 2023 yang salah satunya UMKM dodol kentang. Salah satu faktor yang mempengaruhi menurunnya jumlah UMKM tersebut adalah kinerja. Kinerja UMKM dapat dinilai dari banyak hal salah satunya adalah open innovation, knowledge transfer dan competitive advantage. Berdasarkan latar belakang tersebut peneliti merasa perlunya dilakukan pemecahan masalah di UMKM dodol kentang untuk mengetahui seberapa besar pengaruh open innovation, knowledge transfer dan competitive advantage terhadap kinerja suatu UMKM. Penelitian dilakukan dengan menggunakan metode Structural Equation Modeling (SEM). Pengumpulan data dilakukan dengan memberikan kuesioner kepada pemilik UMKM, teknik yang digunakan adalah metode sensus. Pengolahan data menggunakan metode Structural Equation Modeling (SEM) berbasis Partial Least Square (PLS) dengan bantuan program SmartPLS. Berdasarkan hasil penelitian menggunakan metode Structural Equation Modeling (SEM) dengan bantuan program SmartPLS, didapatkan hasil yaitu Open innovation berpengaruh positif terhadap Competitive advantage UMKM di Kabupaten Kerinci, Knowledge transfer berpengaruh positif terhadap kinerja UMKM di Kabupaten Kerinci, Knowledge transfer berpengaruh positif terhadap Open innovation UMKM di Kabupaten Kerinci, Knowledge transfer berpengaruh positif terhadap Competitive advantage UMKM di Kabupaten Kerinci dan Competitive advantage berpengaruh positif terhadap kinerja UMKM di Kabupaten Kerinci.
Pengukuran dan Evaluasi Kualitas Layanan Perguruan Tinggi Menggunakan Metode Fuzzy Delphi, Fuzzy Service Quality, dan Fuzzy AHP Saputra, Saputra; Indrapriyatna, Ahmad Syafruddin; Jonrinaldi, Jonrinaldi
Industrika : Jurnal Ilmiah Teknik Industri Vol. 10 No. 1 (2026): Industrika: Jurnal Ilmiah Teknik Industri
Publisher : Fakultas Teknik Universitas Tulang Bawang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37090/dphh7182

Abstract

The quality of higher education services is a key factor in enhancing student satisfaction and loyalty amid intense competition, especially in private universities. A systematic evaluation of academic services is essential for improving educational quality. This study measures and evaluates the quality of services at a private university in Riau using an integrated model of Fuzzy Delphi, Fuzzy Service Quality, and Fuzzy Analytic Hierarchy Process (FAHP). A total of 47 service quality indicators from the dimensions of Physical Evidence, Reliability, Responsiveness, Assurance, and Empathy have been agreed upon by experts. Indicator A1 (completeness of facilities) has a weight of 0.0837 and a positive gap of 0.0508, while A5 (parking arrangement) has a negative gap of -0.1745. The Reliability dimension shows dissatisfaction with B1 (staff services) with a weight of 0.0545 and a gap of -0.2180. In Responsiveness, C1 (consultation time) has a gap of -0.1784, and C2 (friendliness) has a positive gap of 0.0441 with a weight of 0.2452. In Assurance, D1 (clarity of material delivery) has a weight of 0.2413 and a gap of 0.0502; D4 (accommodation of basic needs) has a gap of -0.1539. In Empathy, E1 (staff attention) has a weight of 0.2741 and a gap of 0.0462; E2 (management involvement) has a gap of -0.1715. These results identify critical areas and aspects that need to be maintained, serving as a basis for strategic decision-making to improve the quality of higher education services. Keywords: Fuzzy AHP, Fuzzy Delphi, Fuzzy Service Quality, Higher Education, Service Quality
Integrating Good Manufacturing Practices, Lean Manufacturing, and Information Technology for Operational Excellence in Indonesian Food SMEs Indrapriyatna, Ahmad Syafruddin; Patrisina, Reinny; Siva Dea, Asi; Sulasi, Nahda; Sherlyna, Yonithri
Jurnal Nasional Teknologi dan Sistem Informasi Vol 11 No 3 (2025): Desember 2025
Publisher : Departemen Sistem Informasi, Fakultas Teknologi Informasi, Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/TEKNOSI.v11i3.2025.235-243

Abstract

Small and medium-scale food industries, despite their crucial role in regional economic development, face significant challenges related to hygiene, inefficiency, and process waste. This study, based on three case studies from IKM Kerupuk Janek Arsyila, IKM Kerupuk Buk Ita, and UMKM Kue Bawang Medan “Rizka” in West Sumatra, identifies key issues such as inefficient layouts, weather dependency, lack of standardized procedures, and low adherence to cleanliness standards. The study integrates Good Manufacturing Practices (GMP) for hygiene evaluation and Lean Manufacturing tools—such as Waste Assessment Model (WAM), Value Stream Mapping (VSM), VALSAT, and fishbone diagrams—to identify and reduce waste. Additionally, Information Technology (IT) is introduced as an enabler to strengthen monitoring, data collection, and documentation. Simple digital tools such as production dashboards, mobile-based hygiene checklists, and IoT-assisted sensors can facilitate real-time supervision and improve GMP compliance. Findings reveal that dominant wastes include transportation, motion, defects, and waiting, with initial Process Cycle Efficiency (PCE) ranging from 41% to 65%. After improvements involving layout redesign, drying machines, digital recordkeeping, and the 5S principles, PCE increased to 81%–95%. This study demonstrates that the integration of Lean–GMP and digital tools can significantly enhance production efficiency, hygiene standards, and sustainability in Indonesian food SMEs.
Analisis dan Pengembangan Budaya Organisasi dalam Upaya Meningkatkan Kinerja Karyawan di PT Incasi Raya Zalukhu, Stefanny Liyanawati; Henmaidi, Henmaidi; Indrapriyatna, Ahmad Syafruddin
Syntax Literate Jurnal Ilmiah Indonesia
Publisher : Syntax Corporation

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

Abstract

Latar belakang: Budaya organisasi merupakan faktor fundamental yang dapat mempengaruhi kinerja karyawan dalam suatu perusahaan. Tujuan: Penelitian ini bertujuan menganalisis dan mengembangkan budaya organisasi dalam upaya meningkatkan kinerja karyawan di PT Incasi Raya. Metode: Metode penelitian menggunakan mixed methods dengan penyebaran kuesioner Organizational Culture Assessment Instrument (OCAI) kepada 40 responden, serta didukung wawancara dan observasi. Analisis data dilakukan melalui uji validitas, reliabilitas, regresi linear berganda, dan uji t dengan bantuan SPSS 25.0. Hasil: Hasil penelitian menunjukkan bahwa budaya organisasi dominan saat ini adalah Market Culture (32,9 poin), sedangkan budaya yang diharapkan karyawan adalah Hierarchy Culture (28,6 poin). Pimpinan cenderung menginginkan Clan Culture, sehingga terdapat perbedaan persepsi budaya antara keduanya. Uji regresi menunjukkan budaya organisasi berpengaruh positif signifikan terhadap kinerja karyawan dengan nilai koefisien determinasi (R²) sebesar 0,859 dan Sig. 0,000 < 0,05. Kesimpulan: Penelitian ini merekomendasikan penguatan budaya hierarki yang dipadukan dengan nilai kekeluargaan melalui sistem penilaian kinerja yang transparan, peningkatan disiplin, dan pengembangan kompetensi sumber daya manusia.
Pengenalan Lean Manufacturing untuk Meningkatkan Daya Saing UKM Rendang Gadih di Payakumbuh Fahlevi, Fidruzal; Amrina, Elita; Hasan, Alizar; Putri, Nilda Tri; Zadry, Hilma Raimona; Indrapriyatna, Ahmad Syafruddin; Taufik; Wirdianto, Eri; Kamil, Insannul; Fithri, Prima; Wisnel; Rahmayanti, Dina; Jumeno, Desto; Patrisina, Reinny; Adi, Alexie Herryandie Bronto; Huda, Ashila Nurul; Liperda, Rahmad Inca; Fandeli, Hary; Maulana, Ghufran; Febriano, Raihan
Warta Pengabdian Andalas Vol 33 No 1 (2026)
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat (LPPM) Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/jwa.33.1.19-27.2026

Abstract

Small and Medium Enterprises (SMEs) are the backbone of Indonesia's economy, contributing over 60% to the national GDP and employing more than 97% of the workforce. In Payakumbuh, culinary SMEs have significant potential due to the abundance of local raw materials and high demand for traditional foods such as rendang. Rendang Gadih is one such SME focusing on rendang production for both local and regional markets. However, inefficiencies in production, inconsistent quality, and manual management processes limit its competitiveness. This community service activity introduced the concept of Lean Manufacturing to improve efficiency and reduce waste. The main tools socialized were Value Stream Mapping (VSM), Process Activity Mapping (PAM), and identification of the eight types of waste, along with the application of Kaizen principles for continuous improvement. Implementation was carried out through preparation, socialization, and evaluation stages. The results of this activity are expected to help Randang Gadih enhance production efficiency, minimize waste, and strengthen competitiveness, serving as a model for other culinary SMEs in West Sumatra.
Co-Authors Abdi Manaf Achmad Yani Ade Sukma Adi, Alexie Herryandie Bronto Akbar, Ricky Al Fajri Alizar Hasan Amrina, Elita Andrew Kurniawan Vadreas Arifia Fitriani Asmuliardi Muluk Berry Yuliandra Budi Rahmadya Dasman, Hardisman Dina Rahmayanti Dodon Yendri Em Yunir, Em Fahlevi, Fidruzal Febriano, Raihan Febriyanti febriyanti febriyanti Feby Gusti Dendra Finny Fitry Yani Ghani Arrasyid Zulkarnaen Hadigufri Triha Hadigufri Triha Hafizah Hanim Hanalde Andre Handayani Gusmira , Yuni Hardisman Dasman Harun Harnavi Hary Fandeli Henmaidi, Henmaidi Herman Herman Hilma Raimona Zadry Huda, Ashila Nurul Husna Yetti Ikhwan Arief Ilmiawati Ilmiawati, Ilmiawati Indri Juliyarsi Insannul Kamil, Insannul Ismail Yusuf Panessai Jonrinaldi Jumeno, Desto Khandra Fahmy Liperda, Rahmad Inca Mahira Falevy Masrul Maulana, Ghufran Mudjiran Mudjiran Muhammad Farhandika Najirman Najirman, Najirman Nefy Puteri Novani Nilda Tri Putri Nur Iksan Nur Indrawaty Lipoeto Nurus Sabah Patrisina, Reinny Pratiwi Hendro Wahyudiono Prima Fithri Rahmi Ramadhany Ramadhany, Rahmi Rapida Saragih Rika Ampuh Hadiguna Rima Semiarty Saputra, Saputra Septyan Haris Kurniawan, Mohd Sherlyna, Yonithri Siva Dea, Asi Sri Melia Suci Oktri Viarani Suci Oktri Viarani, Suci Oktri Sukma Nirad, Dwi Welly Sulasi, Nahda Syaddad Hamdan , Farrell Taufik Tuty Anggraini Wahyudi Wirdianto, Eri Wisnel Yulia, Dwi Yulianto, Ardhian Agung Yumi Meuthia Zalukhu, Stefanny Liyanawati