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All Journal Jurnal Teknologi Industri Pertanian Agrointek PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat Tropical Wetland Journal Jurnal Agrinika : Jurnal Agroteknologi dan Agribisnis Prima Abdika: Jurnal Pengabdian Masyarakat Journal of Food Engineering Journal of Food and Agricultural Product AGRIC Andalasian International Journal of Social and Entrepreneurial Development CEMARA: Jurnal Pengabdian Masyarakat Multidisiplin Jurnal Polimesin JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI
Robbani, Syifa
Universitas Sriwijaya
Agriculture, Biological Sciences & Forestry Arts Humanities Automotive Engineering Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Engineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Mathematics Mechanical Engineering Medicine & Pharmacology Public Health Social Sciences Other

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Journal : Journal of Food Engineering

 1 
Control Of Inventory Of Raw Materials For Wine Products By Form 2 Phase Inventory Using Material Requirement Planning (Case Study At Pt. Xyz) Syifa Robbani; Ririn Fatman Nanda; Roisatun Nisa
JOFE : Journal of Food Engineering Vol. 2 No. 4 (2023): October
Publisher : Politeknik Negeri Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25047/jofe.v2i4.4331

Abstract

This research aims to analyzing the MRP method to obtain the lowest inventory costs of product wine. The raw material planning system carried out by PT XYZ uses sales data from the PPIC division to order all raw materials at one time. Preparing MRP requires input in the form of an ind schedule through the netting, lotting (economic order quantity (EOQ), lot for lot (LFL)), and offsetting. The output of the MRP method is a plan for ordering raw material requirements based on lead time. This MRP method can provide improvements to PT XYZ through the formation of a master production schedule, ordering schedule, and reducing inventory costs. Comparing the company's inventory costs with the MRP method for wine raw materials produces savings of 15% per year, and EOQ is more economical. SiO2 raw material produces savings of 55% per year, and EOQ is more economical. Purifying enzyme raw materials produces savings of 41% per year, and EOQ is more economical. The MRP process is carried out at 28% annually, and EOQ is more economical. Fermented extract raw materials produce savings of 14% per year, and LFL is more economical
Manajemen Risiko Rantai Pasok Proaktif pada Bakery Skala Menengah: Integrasi SCOR–HOR dengan Validasi Inter-Rater Reliability: Proactive Supply Chain Risk Management in a Medium-Scale Bakery: A SCOR–HOR Integration with Inter-Rater Reliability Validation Arwani, Muhammad; Andira, Risma Ayu; Widyaningtyas, Shinta; Robbani, Syifa’
Journal of Food Engineering Vol. 5 No. 2 (2026): April
Publisher : Politeknik Negeri Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25047/jofe.v5i2.7025

Abstract

Penelitian ini bertujuan mengidentifikasi kejadian risiko dan agen risiko pada rantai pasok bakery skala menengah serta menetapkan prioritas strategi mitigasi yang paling efektif dan feasible. Studi kasus tunggal menggunakan kerangka Supply Chain Operations Reference (SCOR) untuk pemetaan proses rantai pasok dan metode House of Risk (HOR) Fase 1 dan Fase 2 untuk identifikasi serta pemrioritasan risiko secara proaktif. Prosedur inter-rater reliability (IRR) diterapkan melalui Cohen's Kappa (κ) dengan dua rater independen menilai severity kejadian risiko dan occurrence agen risiko untuk menjamin objektivitas penilaian. Hasil penelitian menunjukkan 18 kejadian risiko dan 18 agen risiko teridentifikasi pada seluruh proses rantai pasok. Nilai κ rata-rata sebesar 0,871 (Almost Perfect) mengkonfirmasi validitas penilaian. Berdasarkan analisis Pareto, 10 agen risiko prioritas menyumbang 80% dari total Aggregate Risk Potential (ARP), dengan ARP tertinggi pada A13 (kurangnya ketelitian pekerja, ARP = 2.023). HOR Fase 2 menghasilkan 10 strategi mitigasi dengan pembentukan divisi Quality Control sebagai prioritas tertinggi (ETD = 6.069). Penelitian ini menyimpulkan bahwa integrasi SCOR, HOR, dan validasi IRR berbasis Cohen's Kappa menghasilkan kerangka manajemen risiko rantai pasok proaktif yang lebih valid dan operasional bagi UMKM bakery, sekaligus mengisi celah metodologis pada studi HOR sebelumnya.
Co-Authors Abdillah, Taufik Adam Malik, Moch. Adhiguna, Rizky Tirta Adrinoviarini, Adrinoviarini Afrian, Fairuz Agil, Fadza Aldi Aldo, Muhammad Amin Rejo Andira, Risma Ayu Anwar Kasim Aulia, Nurul Izzah Daimon Syukri Daniel Saputra Endo Argo Kuncoro FARAH FAHMA Griselda Happy Ramadhani Haisen Hower Haryani, Fatria Resti Helda Helda Hilda Agustina Ichsan, Onne Akbar Nur Lestari Indriani, Berta Majid, Zuliyan Agus Nur Muchlis Muhammad Arwani Nurul Izzah Aulia Oktarina, Della Pratama Putra, M. Daffa Prima, Fidel Harmanda Puspitahati - RINI RINI Ririn Fatma Nanda Ririn Fatman Nanda Rohmanna, Novianti Adi Roisatun Nisa Sa'adah, Laila Mu'arifatus Sahadi Didi Ismanto Sam, Roisatun Nisa Firdausiyah Abdur Rouf Selly Oktarina Setyaaji, Primayoga Harsana Sri Ulina, Ninta Sugiarto Sugiarto Suparman Suparman Syerina Raihatul Jannah Tamaria Panggabean Triana, Arjuna Neni Widyaningtyas, Shinta Zelfini, Syaikha