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All Journal Jurnal Rekavasi JURNAL PASTI (PENELITIAN DAN APLIKASI SISTEM DAN TEKNIK INDUSTRI) DINAMIKA Jurnal Ilmiah Teknik Mesin OPERATION EXCELLENCE: Journal of Applied Industrial Engineering Jurnal Ilmiah Dinamika Rekayasa (DINAREK) Jurnal Ilmiah Pertanian JOURNAL OF INDUSTRIAL AND MANUFACTURE ENGINEERING Tekinfo | Scientific Journal of Industrial and Information Engineering JMM (Jurnal Masyarakat Mandiri) Angkasa: Jurnal Ilmiah Bidang Teknologi Jurnal Serambi Engineering Jurnal INTECH Teknik Industri Universitas Serang Raya Jurnal Ilmiah Teknik Industri Matrik : Jurnal Manajemen dan Teknik Industri Produksi G-Tech : Jurnal Teknologi Terapan IEJST (Industrial Engineering Journal of the University of Sarjanawiyata Tamansiswa) Journal of Industrial and Engineering System Indonesian Journal of Industrial Engineering & Management Profisiensi : Jurnal Program Studi Teknik Industri Jurnal Inovasi Pengabdian dan Pemberdayaan Masyarakat
Fathimahhayati, Lina Dianati
Program Studi S1 Teknik Industri Fakultas Teknik Universitas Mulawarman, Samarinda
Agriculture, Biological Sciences & Forestry Humanities Chemical Engineering, Chemistry & Bioengineering Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Electrical & Electronics Engineering Energy Engineering Environmental Science Industrial & Manufacturing Engineering Materials Science & Nanotechnology Mechanical Engineering Public Health Social Sciences Transportation Other

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Journal : OPERATION EXCELLENCE: Journal of Applied Industrial Engineering

 1 
Application of The AWBA Method in Oyster Mushroom Farmers to Reduce Work-related Musculoskeletal Disorders Lina Dianati Fathimahhayati; Theresia Amelia Pawitra; Willy Tambunan; Markus Hartono; Fisca Riana Sari
Operations Excellence: Journal of Applied Industrial Engineering Vol 13, No 3, (2021): OE November 2021
Publisher : Universitas Mercu Buana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22441/oe.2021.v13.i3.031

Abstract

WMSD frequently occurs in agriculture works, because the working conditions that require awkward posture in standing or sitting position as well as lifting and carrying heavy loads. Preliminary study showed that oyster mushroom farmers experienced pain in several of body parts especially their waist.  Therefore, this paper aims to evaluate the working posture of oyster mushroom farmers using AWBA (Agriculture Whole Body Assessment) and provide recommendation to reduce risk of musculoskeletal disorder. AWBA evaluates working posture and duration of upper (AULA) and lower extremities (ALLA). The result showed that activity of oyster mushroom production was risky, since 46,7% of all activities were categorized as “very high” and “high” level. Skor of AWBA posture correlated significantly with ALLA (0.812) and and AULA (0,56). Regression analysis showed that AWBA positively correlated with AULA and ALLA. Duration analysis showed that 86,7% working duration were classified as “very high”. The riskiest activity was harvested mushroom from top shelf. Furthermore, distribution and mixing raw materials, taking out baglog from sterilizer, harvesting mushroom from middle shelf, and packaging mushroom into plastic bag also risky activities, since the duration and posture measurement were classified as very high and high, respectively. Recommendation for reducing WMSD were redesigning working area and facilities of oyster mushroom production, such as design ergonomics baglogs’ shelves so that farmers position when reached the baglog was neutral, utilizing table and chair with suitable height in filling media into baglog, inoculation, releasing baglogs’ ring, and packaging activities. 
Analisis ergonomi pada perkuliahan daring menggunakan smartphone selama masa pandemi covid-19: studi kasus mahasiswa Prodi Teknik Industri Universitas Mulawarman Lina Dianati Fathimahhayati; Theresia Amelia Pawitra; Willy Tambunan
Operations Excellence: Journal of Applied Industrial Engineering VOL 12, NO 3, (2020): OE NOVEMBER 2020
Publisher : Universitas Mercu Buana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22441/oe.2020.v12.i3.004

Abstract

When Covid-19 emerged in Indonesia in early 2020, students had to learn from home to prevent the spread of the virus. The changing activity could effect on physical and mental health caused by student’s behavior during learning from home. Survey showed that 84% students of Industrial Engineering, Mulawarman University used smartphone while learning from home. Therefore, this study aimed to identify students’ behavior, to measure physical (i.e., musculoskeletal and visual fatique) and mental health (i.e., stress and smartphone addiction) problems that occurred when they were learning from home, as well as to suggest ergonomic recommendation for reducing the negative effects. At the time of the study, they were 155 students studied in the IE department and a total of 134 (86.45%) participated in the online survey. Musculoskeletal disorder was assessed using Nordic Body Map and visual fatique was evaluated using symptoms that were reported on previous studies. Additionally, Smartphone Addiction Scale (SAS) and Perceived Stress Scale (PSS) were administered to identify smartphone addiction tendency and stress level respectively. The results showed that MSD occurred in left and right shoulder (95%), followed by upper neck (82.14%) and back (72.62%). 86% of participants experienced visual fatique with headache (71.55%), ache eye (68%) and dry eye (60.34%) symptoms. Subsequently, this survey revealed that 35% of the participants addicted to smartphone and 68.66% experienced moderate level of stress. To alleviate these physical problems, several ergonomic recommendations were proposed i.e., supporting the arm that holding the smartphone with the other hand, practicing the 20-20-20 rule and applying stop, drop and flop slogan. Moreover, cooperation among parents, students and lecturers was needed to create conducive learning environment so as the mental health problems could be minimized. 
Kajian Penerapan GMP dan WISE Guna Peningkatan Higienitas Produk dan Produktivitas Pada UKM Amplang Samarinda Theresia Amelia Pawitra; Farida Djumiati Sitania; Lina Dianati Fathimahhayati; Iklil Hilal; Rina Aivendar
Operations Excellence: Journal of Applied Industrial Engineering Vol. 14, No. 3, (2022): OE NOVEMBER 2022
Publisher : Universitas Mercu Buana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22441/oe.2022.v14.i3.062

Abstract

Hygiene and product safety were the main issue that need to be assured by food industries, including amplang industries in Samarinda. Furthermore, workers safety was also important for improving small industries’ productivity. This paper aimed to evaluate application of Good Manufacturing Practise (GMP) and Work Improvements in Small Medium Entreprise (WISE) in two small industries that produce amplang. GMP is a system that ensures products are consistently produced and controlled according to set quality standards. (i.e., BPOM standard). WISE is a programme to assist micro, small and medium-sized enterprises improve working conditions and productivity using simple, effective and affordable techniques. The GMP study showed that SME Y had GMP value higher than SME X (i68% and 55%). These two SMEs have used clean water to produce amplang and store raw materials, end products and hazardous materials properly. The drawbacks of these two SMEs are the need to improve recording and documentation as well as make SOPs for product withdrawals from the market. UKM X needs to make SOPs for the cleanliness of the production area and improve product labels. The results of the WISE study of these two SMEs have not provided appropriate PPE for workers and have not promoted occupational health. Procedure for mitigating fire hazard had not developed although fire was one of the risk factors in these two SMEs. Evacuation path had not been provided and even, SME X had not provided the fire extinguishers. Furthermore, ergonomic work station obliged to design especially for workers who sit cross-legged, designing cross-legged chair with back rest.
Analisis Kualitas Pelayanan terhadap Tingkat Kepuasan Pelanggan pada Stasiun Pengisian Bahan Bakar Umum: Studi Kasus SPBU 64.752.02 Yolla Depriany Rimba Panggalo; La Ode Ahmad Safar Tosungku; Lina Dianati Fathimahhayati
Operations Excellence: Journal of Applied Industrial Engineering Vol. 14, No. 2, (2022): OE JULY 2022
Publisher : Universitas Mercu Buana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22441/oe.2021.v13.i2.055

Abstract

One of the public fuel filling stations that is still operating in Samarinda City, East Kalimantan is SPBU 64,752.02 which is located on Jalan Bung Tomo, Sungai Keledang Village, Samarinda Seberang District, Samarinda City, East Kalimantan Province. The road is the main road between cities. The gas station located on the road is classified as crowded, therefore there are many repeated complaints against the services provided, such as the availability of running out of fuel, the cleanliness of the available facilities, to the operator's actions in serving customers. The purpose of this study is to provide results of service quality analysis and proposed improvements to service quality where there are still negative gaps. The method used in determining service quality is the Fuzzy Servqual method based on the dimensions of reliability, responsiveness, assurance, empathy, and tangibles. From the results of this study, the quality of service at the gas station 64,752.02 based on the Fuzzy Servqual method, it was found that the overall attribute statements used in the study had a negative value. Complaints submitted by customers are an important attribute that needs to be improved because the gap between expectations and reality received by customers has not been met by the gas station. The improvement proposal given in this research is expected to increase customer satisfaction if it is implemented with an effective strategy.
Co-Authors Agusti Wulandari Amalia Dwi Irawati Andi Giovanni Andra Noor Syeha Annisa Aulia Sufina Hardima Argado Insani Hutabarat As Shiddiq Putra Utama Citra Bulo Dharma Widada Dina Lusiana Setyowati Farida Djumiati Sitania Fathiruddin Ilwan Fatkhul Hani Rumawan Fisca Riana Sari Ihsan, Munadi Iklil Hilal Jenny Noviani Kartika Rahayu Kuncoro La Ode Ahmad Safar Tosungku, La Ode Ahmad Safar M Zulfan Rizaldi Markus Hartono Meicahayanti, Ika Muhammad Devan Deandra Putra Muhammad Fakhriansyah Muhammad Rafi Wardana Muhammad Rafi Wardana Munadi Ihsan Muriani Emelda Isharyani Nadhira Anly Cantika Nadine Annisa Gumilar Nurfaizah Rohmah Paula Heline Nisansha Rina Aivendar Samli Andy Akbar Slamet Mulyono Suryani Suryani Suwardi Gunawan Tambunan, Willy Theresia Amelia Theresia Amelia Pawitra Theresia Amelia Pawitra Tri Budi Purnomo Yolla Depriany Rimba Panggalo Yudi Sukmono, Yudi