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All Journal Jurnal Teknik Industri J@TI (TEKNIK INDUSTRI) Agrointek International Journal of Advances in Intelligent Informatics Jurnal Ilmiah Teknik Industri Industria: Jurnal Teknologi dan Manajemen Agroindustri Jurnal Sistem dan Manajemen Industri Majalah Ilmiah Pengkajian Industri Jurnal Repositor Buletin Profesi Insinyur Community Development Journal: Jurnal Pengabdian Masyarakat Journal of Industrial View Empowerment: Jurnal Pengabdian Masyarakat JURNAL TEKNIK INDUSTRI JURTI Jurnal Teknik Industri

Shanty Kusuma Dewi

Universitas Muhammadiyah Malang

Author-ID : 2500370

Religion Aerospace Engineering Agriculture, Biological Sciences & Forestry Arts Humanities Automotive Engineering Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Materials Science & Nanotechnology Mathematics Mechanical Engineering Medicine & Pharmacology Neuroscience Physics Public Health Transportation Veterinary Other

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Identifikasi Waste Pada Proses Produksi Key Set Clarinet Dengan Pendekatan Lean Manufacturing Utama, Dana Marsetiya; Dewi, Shanty Kusuma; Mawarti, Veronika Indah
Jurnal Ilmiah Teknik Industri Vol. 15, No. 1, Juni 2016
Publisher : Universitas Muhammadiyah Surakarta

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

This study discusses lean manufacturing concept to identify waste in Key Set Clarinet production process at Yamaha Musical Products Indonesia, Ltd. The lean manufacturing concept is done intially by big picture mapping, waste assessment model (WAM), value stream mapping (VSM) and cause and effect diagram respectively. The results show that the dominant waste is defect (26.04%), motion (19.34%), inventory (19.22%), and waiting (13.91%).

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23917/jiti.v15i1.1572

Minimasi Defect Produk Dengan Konsep Six Sigma Kusuma Dewi, Shanty
Jurnal Teknik Industri Vol 13, No 1 (2012): Februari
Publisher : Department Industrial Engineering, University of Muhammadiyah Malang

Company can be competitive in industry with giving a product which pursuit with the specification and have no defect, in order to produce product which have good and uniform quality existed variance had to be minimized. Six Sigma was a total approach to solve problems and increase process through DMAIC phase (Define, Measure, Analyze, Improve, Control). Measure phase with Pareto diagram of defect cone polyester 30, it was found that percentage of cone defect polyester 30 were: lapping, swelled, stitch, pattern, wrinkles, and ribbon and in the measure phase, it was known that sigma value equal to 3,05. Analyze phase used cause and effect diagram to analyze causes of a problem in detail. Improve phase used potential failure mode effect and analysis (PFMEA). In control phase statistical process control (SPC) was used, attribut data np control chart. The result of research were reducing DPMO to 29,87% and increasing value of sigma to 3.8 after the application of Six Sigma.

PERBAIKAN KUALITAS PADA PRODUK GENTENG DENGAN METODE SIX SIGMA Dewi, Shanty Kusuma; Ummah, Dyah Maslahatul
J@ti Undip : Jurnal Teknik Industri Vol 14, No 2 (2019): Mei 2019
Publisher : Departemen Teknik Industri, Fakultas Teknik, Universitas Diponegoro

Berkembangnya industri kecil dan menengah menimbulkan persaingan dalam industri. Hal ini membuat setiap usaha harus memperhatikan kebutuhan pelanggan. Kualitas merupakan salah satu faktor pemenuhan kebutuhan pelanggan dan merupakan jaminan yang harus diberikan oleh perusahaan kepada pelanggan. IndustriÂ Â yang menghasilkan kualitas produk yang baik akan mengurangi kerugian karena kegagalan produk. Produk yang sesuai spesifikasi dan seragam dapat dihasilkan dengan cara memperkecil variasi proses. Tujuan dari penelitian ini adalah mengimplementasikan konsep six sigma pada suatu industri yang memproduksi genteng. Six sigma merupakan metode mengidentifikasi penyebab kecacatan pada produk maupun proses dengan memperbaiki permasalahan dan meningkatkan kualitas melalui siklus DMAIC (Define, Measure, Analysis, Improve, Control). Dari hasil penelitian didapatkan penurunan DPMO dari 29311 menjadi 8974,35 dan terjadi peningkatan nilai sigma level dari 3,35 menjadi 3,99 sigma.Â Abstract[Quality Improvement On Tile Products With Six Sigma Method] The development of small and medium industries has led to competition in the industry. Competitions make every business must pay attention to customer needs. Quality is one of the factors fulfilling customer needs and is a guarantee that must be given by the company to customers. Industries that produce good quality products will reduce losses due to product failure. Products that meet specifications and uniforms can be produced by minimizing process variations. The purpose of this study is to implement the concept of six sigma in an industry that produces tile. Six Sigma is a method of identifying causes of defects in products and processes by fixing problems and improving quality through the DMAIC cycle (Define, Measure, Analysis, Improve, Control). From the results of the study, there was a decrease in DPMO from 29311 to 8974.35 and an increase in the sigma level from 3.35 to 3.99 sigma.Keywords: quality; Six Sigma; DMAIC; taguchi method

Peningkatan Kualitas Jasa Fasilitas Kesehatan dengan Integrasi Metode IPA dan KANO Dewi, Shanty Kusuma; Putri, Ananda Rizky Calfintry; Winarko, Bagus Arif Dwi
Jurnal Sistem dan Manajemen Industri Vol. 2 No. 2 (2018)
Publisher : Universitas Serang Raya

Health services facilities development and people mindset about healthÂ make people more Â critical in making decision to their needs of health services. The increased of the health fasilities made the owner to provide the best service, so they can be able to compete and growth. The purpose of this study is to improve the service quality of health service facility. The objective of this research is to improve the level of services quality on the health service. Integration of the IPA method and the Kano are used to determine which attributes should be improve to meet customer satisfaction. The result from this method are 14 attributes on the position keep up the good workÂ and 13 attributes must be improved.

Perancangan Website Sebagai Media Promosi Dan Penjualan Pada Home Industry Abon Dewi, Shanty Kusuma; Garside, Annisa Kesy
Jurnal Teknik Industri Vol 15, No 2 (2014): Agustus
Publisher : Department Industrial Engineering, University of Muhammadiyah Malang

Marketing activity which is performed by a home industry of abon namely Lestari Jaya Pangan currently is not completely well established. Selling activity is conventionally run through offering the product to stores, market and also through retailer. Its affects the sale to be limited only nearby region of Malang. Promotion strategy also limited by using brochure and participating either local or national fair which is organized by goverment. In order to tackle the issue, the website is needed to be designed to support marketing and selling activity of its product particularly abon. website is designed by using oneline selling system with content management system (CMS) opencart. Through the website, marketing activity is more effective and able to increase income.

Service Quality Assessment Using Servqual and Kano Models Kusuma Dewi, Shanty
Jurnal Teknik Industri Vol 20, No 1 (2019): February
Publisher : Department Industrial Engineering, University of Muhammadiyah Malang

The purpose of this study is to assess the quality of services by using the integration of ServqualÂ and the Kano model. In this study,Â ServqualÂ is used to determine the quality criteria that must be improved. At this method, the quality criteria are based on the gap that occurs between differences in perceptions and expectation of customers for the services they receive. Meanwhile, the Kano method is used to categorize service attributes that satisfy customer needs.Â ServqualÂ integration and the Kano model were carried out by synchronizing theÂ ServqualÂ gap value and the Kano model grade. Assessment of service attributes obtained from both methods produces service attributes that will be the focus of management's improvement to improve service quality. The results showed that the attribute criteria that must be prioritized were attributes that included attractive and one-dimensional categories which had the highest negative gap value. Improvements in attributes in attractive and one-dimensional categories will improve service quality and increase customer satisfaction.

Analisis Persaingan Dan Kepuasan Konsumen Dengan Menggunakan Metode Correspondance Analysis Dan Importance Performance Analysis Pratama, Nanda Bagus; Dewi, Shanty Kusuma; Baroto, Teguh
Jurnal Teknik Industri Vol 16, No 2 (2015): Agustus
Publisher : Department Industrial Engineering, University of Muhammadiyah Malang

Epic Culinary is a cafe and a restaurant that established in January 2015. According to a survey conducted at the beginning of Epic Culinary it can be seen that the problems faced by the existence of a complaint to the problem places, products, facilities, and price. In addition, as a company that is growing and developing Epic Culinary do not have characteristics of companies that made the difference with existing competitors. Of the problems faced by the company companies also need to consider existing competitors, both in terms of strengths and weaknesse. In addition to analyzing the company's existing competitors should also strive to realize the expectations of consumers. Correspondence Analysis (CA) is the method used to pay attention to competitors, namely in terms of strengths and weaknesses of the company which will then be made as input in designing a strategy. After that to determine the extent of quality of service the company has done to the satisfaction of customer dan to increase consumer loyalty is by using importance performance analysis (IPA). Application of the method both methods above will do the deployment questionnaire using 7P concept of product, price, place, promotion, people, physical evidence and process used as an attribute in making the questions.

Analisis Postur Tubuh Pekerja Minuman Sari Buah Menggunakan Metode OWAS dan REBA Dian Palupi Restuputri; Shanty Kusuma Dewi
Industria: Jurnal Teknologi dan Manajemen Agroindustri Vol 7, No 1 (2018)
Publisher : Department of Agro-industrial Technology, University of Brawijaya

AbstrakDesa Pandanrejo, Kota Batu merupakan desa dengan produk utama stroberi. Salah satu produk yang dihasilkan oleh penduduk sekitar adalah sari buah stroberi dan murbei. Sari buah ini diproduksi oleh 2 kelompok tani yaitu Kelompok Tani Wanita Melati Putri dan home industry Arrohmah milik Bapak Sugiono. Proses pembuatan sari buah masih menggunakan peralatan manual sehingga pekerja sari buah mengeluhkan sakit pada tubuh bagian atas. Kuesioner Nordic Body Map menunjukkan pekerja mengalami nyeri/sakit pada bagian leher atas (90%), bahu (85%), lengan atas (70%), lengan bawah (75%), kaki (65%), mengalami sakit yang sangat pada punggung (70%) serta pergelangan tangan (55%). Metode REBA (Rapid Entire Body Assessment) dan OWAS (Ovako Working posture Analysis System) digunakan untuk menganalisis postur tubuh pekerja. Analisis REBA menunjukkan postur tubuh yang memiliki skor 10 (risiko tinggi dan membutuhkan perbaikan segera) adalah postur tubuh menuang hasil rebusan, penyaringan, pengemasan. Metode OWAS menunjukkan kategori skor 3 (perbaikan perlu dilakukan secepat dan/atau sesegera mungkin) pada postur tubuh menuang hasil rebusan dan penyaringan. Alat penyaring sari buah didesain guna memperkecil risiko sakit pada otot serta meningkatkan hasil produksi.Kata kunci: Ovako Working posture Analysis System, Rapid Entire Body Assessment, petani, sari buah, Nordic Body Map AbstractPandanrejo Village at Batu City is a village with strawberries as their main products. One of the products produced by the local people is strawberries and mulberry juice. This juice is produced by 2 farmer groups called Kelompok Tani Wanita Melati Putri and Arrohmah home industry owned by Mr. Sugiono. The process of making fruit juice is still using manual equipment so that juice workers complain of pain in their upper body. The Nordic Body Map questionnaire showed that the workers had pain/ache on the upper neck (90%), shoulders (85%), upper arm (70%), forearm (75%), legs (65%), severe back pain (70%) and wrist (55%). The REBA (Rapid Entire Body Assessment) and OWAS (Ovako Working posture Analysis System) methods are used to analyze the worker's posture. REBA analysis showed posture that had a score of 10 (high risk and need immediate improvement) was the posture of pouring stew, filtering, packaging. The OWAS method shows the score category 3 (improvement needs to be done as soon as possible) on posture pouring stew and filtering. Fruit juice filters are designed to minimize the risk of muscle pain and to improve production.Keywords: Ovako Working posture Analysis System, Rapid Entire Body Assessment, farmer, extract juice, Nordic Body Map

Peningkatan Kualitas Jasa Fasilitas Kesehatan dengan Integrasi Metode IPA dan KANO Shanty Kusuma Dewi; Ananda Rizky Calfintry Putri; Bagus Arif Dwi Winarko
Jurnal Sistem dan Manajemen Industri Vol. 2 No. 2 (2018)
Publisher : Universitas Serang Raya

Health services facilities development and people mindset about health make people more critical in making decision to their needs of health services. The increased of the health fasilities made the owner to provide the best service, so they can be able to compete and growth. The purpose of this study is to improve the service quality of health service facility. The objective of this research is to improve the level of services quality on the health service. Integration of the IPA method and the Kano are used to determine which attributes should be improve to meet customer satisfaction. The result from this method are 14 attributes on the position keep up the good work and 13 attributes must be improved.

Co-Authors Alfin Nur Bintang Ananda Rizky Calfintry Putri Annisa Kesy Garside Aristy Indana Bagus Arif Dwi Winarko Bima Septian Adji Cynthia Novel Al-Imron Dana Marsetya Utama Dian Anggraini Dian Palupi Restuputri Dzaky Darrell Bayanaka Eko Saputro, Thomy Fitra Risaldi Ikhlasul Amallynda Ilyas Masudin Khusnul Hidayat Lukman Hakim M Syahban Giraldi Mahardhika, Dias Meiliza Dresanala Merinda Lestandy Muhammad Aqmal Muhammad Faisal Ibrahim Nanda Bagus Pratama NANDA BAGUS PRATAMA nugroho, catur wahyu Pranadi Sigit Dwi Laksono Putri, Ananda Rizky Calfintry Rahmawatie, Layyinatur Ramadhani, Taufik Akbar Sabrina Legtria Wardani Teguh Baroto Thomy Eko Saputro Thomy Eko Saputro Uci Yuliati Ummah, Dyah Maslahatul Veronika Indah Mawarti Veronika Indah Mawarti, Veronika Indah Widodo, Dian Setiya Wildan Suharso Winarko, Bagus Arif Dwi Zara Safira Ramadhani Zida Heilmalia Aqiel Melita Khusna

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