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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
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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Usulan Pengurangan Pemborosan pada Lini Produksi dengan Pendekatan Lean Six Sigma Kusuma Dewi, Shanty; Eko Saputro, Thomy; nugroho, catur wahyu
Jurnal Teknik Industri Vol 3, No 2 (2024)
Publisher : Fakultas Teknologi Industri, UNISSULA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30659/jurti.3.2.87-93

Abstract

Dengan perkembangan sektor industri yang semakin meningkat, Lean manufacturing dapat mengurangi pemborosan, meningkatkan nilai tambah dan menghasilkan lini produksi yang efisien. Oleh karena itu, penelitian ini bertujuan untuk mengusulkan sebuah kerangka kerja baru untuk meningkatkan kinerja lini produksi dengan melibatkan pemilihan indikator berdasarkan konsep lean six sigma menggunakan pendekatan DMAIC (Define, Measure, Analyze, Improve dan Control). Pada tahap Define, diagram SIPOC berfungsi untuk mememaparkan hubungan supplier, input, process, output dan costumer yang terjadi pada perusahaan serta Process Activity Mapping yang digunakan untuk menemukan nilai tambah dan yang tidak memberikan nilai tambah selama proses produksi serta Value Stream Mapping menggambarkan aliran informasi material produk sampai ke konsumen. Pada tahap measure, mengukur waste indikator terpilih. Pada tahap analyze, menganalisis dengan FMEA (Failure Mode and Effect Analysis). Pada tahap Improve, memberikan usulan perbaikan pada indikator pemborosan. Berdasarkan hasil pengukuran waste terdapat indikator yang bernilai kritis dengan nilai 35,35 produk yaitu waste transportation, 32,24 produk waste waiting dan 29,51 produk waste motion. Implikasi penelitian ini memberikan panduan praktis bagi Perusahaan dalam menerapakan lean six sigma, meningkatkan efisiensi, mengurangi pemborosan dan mengoptimalkan produksi secara berkelanjutan.Kata kunci: DMAIC, Lean Six Sigma, Plastik Polypropylene, Value Stream Mapping 
Prioritization of barriers to halal certification adoption for food SME: a study using Fuzzy Analytic Hierarchy Process Utama, Dana Marsetiya; Ramadhani, Taufik Akbar; Dewi, Shanty Kusuma
AGROINTEK Vol 19, No 4 (2025)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v19i4.26695

Abstract

Halal certification plays a crucial role in boosting Muslim consumer confidence and expanding both domestic and international market opportunities. However, small and medium enterprises (SMEs) often encounter significant challenges in obtaining this certification. This study explores the barriers faced by food SMEs in Malang Regency, Indonesia, in adopting halal certification and offers recommendations to address them. Using the fuzzy analytical hierarchy process (AHP) method, the study evaluates and ranks 20 identified barriers. The results show that the main obstacles are limited capital for certification registration, complicated registration process, and weak enforcement and compliance with the halal logo. This study emphasizes the importance of adopting halal certification for food SMEs to access the global market. The AHP approach proved effective in assessing the barriers hierarchically and systematically. Recommendations are provided to improve food SMEs' understanding of halal certification requirements to enhance product competitiveness in the international market.
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