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All Journal Industrial Engineering Journal (IEJ) Journal of Industrial Engineering and Operation Management (JIEOM) International Journal of Engineering, Science and Information Technology Jurnal Media Teknologi Sisfo: Jurnal Ilmiah Sistem Informasi SENTRI: Jurnal Riset Ilmiah
Fatimah Fatimah
Faculty Of Industrial Engineering, Universitas Malikussaleh Kampus Bukit Indah, Lhokseumawe, Aceh - Indonesia P.O. Box 141 Lhokseumawe Telp. +62645.41373 Fax. +62645.44450 Handphone: +6285297821421 Email Of Journal: Miej.unimal@gmail.com
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The Effect of Natural Fiber Percentage on the Tensile Strength of Paper Using ANOVA Reza Syahputra; Muhammad Sayuti; Fatimah Fatimah; Sri Mutia
International Journal of Engineering, Science and Information Technology Vol 3, No 2 (2023)
Publisher : Malikussaleh University, Aceh, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52088/ijesty.v3i2.448

Abstract

Paper is generally made of cellulose fibers derived from wood raw materials. Increased demand for production will have an impact on forest exploitation which can lead to environmental stability. Alternative natural fibers containing cellulose fiber are biomass waste such as Galangal Stems (Alpinia Galanga), Pineapple Leaves (Ananas Cosmosus), Banana Stems (Musa Paradisiaca), and others. The use of natural fibers can reduce the exploitation of wood as a raw material for paper. The purpose of this study was to determine the effect of natural fibers consisting of galangal stems, pineapple leaves, banana contains, and waste paper on the tensile strength of paper using ANOVA. The ratio of the percentage of fiber passed is galangal stems 50:10 and 50:40, pineapple leaves 50:10 and 50:40, banana contains 50:10 and 50:40, and waste paper 100% or without comparison. Tensile strength was carried out according to ASTM-D638, then data processing was carried out using the One Way ANOVA method. The results showed that the highest tensile strength value of banana stem paper and waste paper with a ratio of 50:10 was obtained at 7.04262 MPa resulting in the best tensile strength compared to other fibers. Factors that affect the tensile strength are the length of the fiber, and the bonds between the fibers are related to the fiber content. The results of this study concluded that the greater the number of material components in the manufacture of recycled paper, the greater the tensile strength of the report produced.
ANALISIS PERENCANAAN KAPASITAS PRODUKSI MENGGUNAKAN METODE ROUGH CUT CAPACITY PLANNING DI CV FAMILY BAKERY Syukriah Syukriah; Fatimah Fatimah; Andriansyah Andriansyah
Industrial Engineering Journal Vol 12, No 1 (2023)
Publisher : Faculty of Engineering, Universitas Malikussaleh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53912/iej.v12i1.1100

Abstract

Pada periode bulan Januari 2022 sampai Desember 2022 CV. Family Bakery Mengalami ketidakmampuan dalam memenuhi kebutuhan roti dari konsumen. Penelitian ini bertujuan untuk melakukan analisis perencanaan kapasitas produksi roti di CV Family Bakery menggunakan metode RCCP (Rough Cut Capacity Planning).. Metode RCCP digunakan untuk merencanakan kapasitas produksi dengan melakukan penyesuaian antara. Work Center 1 dengan 6 Work Center lainnya yang ada di perusahaan. Berdasarkan hasil laporan RCCP kekurangan kapasitas terjadi pada work center I, II. IV, VII. Pada work center I terjadi kekurangan kapasitas rata – rata sebesar 361 jam dan pada work center II terjadi kekusrangan kapasitas rata – rata sebesar 528 jam dan pada work center VII terjadi kekurangan kapasitas sebesar 1.220 jam. Adapun langkah yang dilakukan untuk mengatasi kekurangan kapasitas pada work center I, II dan VII dengan melakukan penambahan jam kerja lembur (overtime) sesuai dengan jumlah kekurangan kapasitas yang dibituhkan, sedangkan pada work center IV cara mengatasi kekurangan kapasitas dengan dilakukan penambahan mesin pemanggang (oven) pada work center IV sehingga kapasitas pada work center IV dapat terpenuhi. Penelitian ini diharapkan dapat memberikan kontribusi dalam bidang perencanaan kapasitas produksi, khususnya dalam industri roti, dan menjadi acuan bagi perusahaan lain yang ingin mengadopsi metode RCCP dalam menghadapi tantangan kapasitas produksi yang dinamis.
Determining Optimal Service Facilities Using a Simulation Approach at Restaurant Riva Bahari; Cut Ita Erliana; Fatimah Fatimah
Sisfo: Jurnal Ilmiah Sistem Informasi Vol. 10 No. 2 (2026): Sisfo: Jurnal Ilmiah Sistem Informasi, Oktober 2026 (In Press)
Publisher : Universitas Malikussaleh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29103/sisfo.v10i2.27723

Abstract

The rapid growth of the fast-food industry has intensified competition, requiring continuous service quality improvements to maintain customer satisfaction and loyalty. At a popular restaurant, customers often face long queues, with waiting times ranging from 8 to 35 minutes, potentially reducing satisfaction and repeat visits. This study examines the operational conditions of a restaurant that implements a single-channel service system with two process stages: cashier service and food preparation and serving in the kitchen. Observations show that total service time ranges from 8 to 35 minutes, consisting of cashier time of approximately 2–15 minutes and kitchen processing time of 6–20 minutes, with significant variation leading to the formation of long queues. This situation indicates a major bottleneck in the system, particularly in the kitchen during surges in demand, which results in customers leaving the queue before being served and potentially leading to lost revenue. Therefore, this study applies a simulation approach to represent the real conditions of restaurant operations, identify bottlenecks, and evaluate alternative service facility improvements in a structured manner without disrupting operational activities, in order to obtain a more optimal system configuration in terms of waiting time, service capacity, and cost efficiency. This study aims to identify the most suitable queuing model and optimal service facility configuration to reduce both waiting time and queuing costs. Data were collected over three consecutive days through direct observation (1:00 PM–9:00 PM WIB), covering customer arrival, cashier service, food preparation, and order pickup times. Analysis was performed using Arena software supported by distribution testing and scenario simulations. The best improvement scenario involved adding one kitchen station staffed by two employees, reducing the average waiting time from 21 to 13 minutes and achieving a total queuing cost of Rp 227,237.4 per hour. Clarity in cost calculations is necessary so that scenario selection truly reflects the consideration between increasing service capacity and costs that must be borne. However, the lack of explanation regarding the method for assessing customer waiting time costs, assumed labor wage rates, and the basis for calculating operational costs makes the results of the economic analysis difficult to retest and verify. Thus, although the simulation results indicate a decrease in waiting time, the validity of decisions in optimizing service facilities still needs to be supported by a more detailed, measurable, and systematic description of the cost structure. This adjustment resulted in a multi-channel, multi-phase system, enhancing operational efficiency and customer satisfaction. The urgency of this research is important because restaurants experience an imbalance between service capacity and high demand during peak hours. This condition causes long queues and increased customer waiting times. This has an impact on decreased satisfaction and the potential loss of customers who leave the queue. A simulation approach is needed to test various scenarios and determine the most optimal service configuration efficiently.
PENGARUH KUALITAS PELAYANAN TERHADAP KEPUASAN PELANGGAN PADA USAHA XY LAUNDRY Anggun Patasya; Fatimah Fatimah; Sri Meutia
Jurnal Media Teknologi Vol. 12 No. 2 (2026): Jurnal Media Teknologi
Publisher : Fakultas Teknik UNIGAL

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25157/jmt.v12i2.5863

Abstract

Persaingan usaha jasa laundry kiloan yang semakin ketat menuntut setiap pelaku usaha untuk mampu memberikan kualitas pelayanan yang optimal guna meningkatkan kepuasan pelanggan. XY Laundry masih menghadapi beberapa permasalahan pelayanan, seperti keterlambatan penyelesaian cucian, komunikasi kepada pelanggan yang belum optimal, serta pelayanan karyawan yang belum konsisten. Kondisi tersebut berpotensi menurunkan tingkat kepuasan pelanggan apabila tidak segera dilakukan perbaikan secara berkelanjutan. Penelitian ini bertujuan untuk menganalisis pengaruh kualitas pelayanan terhadap kepuasan pelanggan pada usaha XY Laundry serta mengidentifikasi dimensi kualitas pelayanan yang paling dominan memengaruhi kepuasan pelanggan. Metode penelitian yang digunakan adalah metode kuantitatif dengan pendekatan deskriptif dan asosiatif. Populasi penelitian adalah seluruh pelanggan XY Laundry dengan jumlah 750 pelanggan per bulan, sedangkan sampel penelitian sebanyak 88 responden yang ditentukan menggunakan rumus Slovin. Data diperoleh melalui penyebaran kuesioner dan dianalisis menggunakan regresi linier berganda dengan bantuan software SPSS. Teknik analisis data meliputi uji validitas, uji reliabilitas, uji t, uji F, dan koefisien determinasi (R²). Hasil penelitian menunjukkan bahwa kualitas pelayanan berpengaruh signifikan terhadap kepuasan pelanggan. Berdasarkan hasil uji F diperoleh nilai F hitung sebesar 40,557 dengan tingkat signifikansi < 0,05, yang berarti seluruh variabel kualitas pelayanan secara simultan berpengaruh signifikan terhadap kepuasan pelanggan. Hasil uji t menunjukkan bahwa variabel Reliability (Sig. 0,006), Empathy (Sig. 0,001), Price (Sig. 0,043), dan Promotion (Sig. 0,006) berpengaruh signifikan terhadap kepuasan pelanggan, sedangkan variabel Tangible (Sig. 0,828), Responsiveness (Sig. 0,071), dan Assurance (Sig. 0,839) tidak berpengaruh signifikan. Nilai Adjusted R Square sebesar 0,732 menunjukkan bahwa 73,2% variasi kepuasan pelanggan dapat dijelaskan oleh variabel kualitas pelayanan, sedangkan sisanya 26,8% dipengaruhi oleh faktor lain di luar penelitian ini. Variabel Empathy merupakan dimensi yang paling dominan memengaruhi kepuasan pelanggan dengan nilai koefisien beta sebesar 0,420.
The Impact of Government Cooking Oil Subsidies on Social Welfare: Elasticity-Based Multimarket Approach Fatimah Fatimah; Subhan A. Gani; Syamsul Bahri; Sri Meutia; Syukriah Syukriah
International Journal of Engineering, Science and Information Technology Vol 5, No 3 (2025)
Publisher : Malikussaleh University, Aceh, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52088/ijesty.v5i3.967

Abstract

This paper explores the influence of the Indonesian government's palm cooking oil subsidy policies on the welfare of communities in Aceh Province. The Policy aims to stabilise prices, to support producers, and to increase access to affordable cooking oil for consumers. However, empirical evidence shows that the market price frequently exceeds the government-determined ceiling price, which raises concerns about the Policy's effectiveness. To evaluate the actual impact of the subsidy, this study employs a multimarket analytical model in conjunction with an interest-maximising function approach to identify the optimal subsidy level that maximises social welfare. The analysis includes palm and coconut cooking oil as interrelated commodities, with supply and demand modelled using Cobb-Douglas functions. The study focuses on Elasticity as a key determinant in understanding the effectiveness of the subsidy, given that inelastic behaviour in supply and demand significantly affects the price gap between market equilibrium and subsidy-induced outcomes. Simulation results reveal that the optimal subsidy rates are 16% for palm oil and 26% for coconut oil. Furthermore, sensitivity analysis across four scenarios shows that lower Elasticity necessitates higher subsidies, while higher Elasticity can reduce the required subsidy without diminishing welfare gains. The results indicate that producers enjoy most of the welfare gains, although consumers also benefit from lower market prices. Therefore, a well-calibrated subsidy policy, based on empirical elasticity values and multimarket interactions, can lead to a more balanced welfare distribution. The findings underscore the importance of data-driven policy formulation to enhance efficiency and equity in government subsidy programs. Ultimately, this research recommends that future subsidy frameworks integrate elasticity parameters and economic modelling to ensure affordability and sustainability in essential commodity markets.
Analysis of Visitor Satisfaction at the Samudera Pasai Islamic Museum Tourist Attraction Using the Servqual Method Dearma Fahri Nazarta Sinaga; Fatimah Fatimah; Muhammad Sayuti
International Journal of Engineering, Science and Information Technology Vol 4, No 3 (2024)
Publisher : Malikussaleh University, Aceh, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52088/ijesty.v4i3.513

Abstract

Visitor satisfaction greatly influences the development of the tourism industry, the development of the tourism industry in a region will give birth to other supporting businesses. The Samudera Pasai Islamic Museum is one of the cultural-based tourist attractions that displays tourist attractions in the form of fine art, historical relics and customs. The Samudera Pasai Islamic Museum is located in North Aceh Regency, Aceh Province. In 2023, the average number of museum visitors was 1,050 people and there was a significant decrease in visitors in September 2023. The purpose of this study was to determine visitor satisfaction with the quality of service provided by the management of the Samudera Pasai Islamic Museum. The method used in this study is the Service Quality (Servqual) method. Servqual is a method used to identify the level or quality of visitor satisfaction with the services provided by a service industry through five dimensions, namely tangibles (physical evidence), responsiveness, reliability, empathy and assurance by analyzing the gap between the value of perception and the value of visitor expectations. The results of the study showed that in the tangibles dimension, the gap value was obtained at -0.50, the responsiveness dimension obtained a gap value of -0.43, the reliability dimension obtained a gap value of -0.32, the assurance dimension obtained a gap value of -0.26 and the empathy dimension obtained a gap value of -0.34. These results indicate that the satisfaction of visitors to the Samudera Pasai Museum has not been achieved, so service improvements are needed
Packaging Design Model Of Talang Salted Fish Processing Industry Using Value Engineering Method A Amri; Saifuddin Muhammad Jalil; Syamsul Bahri; Fatimah Fatimah
International Journal of Engineering, Science and Information Technology Vol 2, No 1 (2022)
Publisher : Malikussaleh University, Aceh, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (514.795 KB) | DOI: 10.52088/ijesty.v2i1.198

Abstract

One of the products that need attention, especially related to packaging, is the Talang Salted Fish product, which has been selling Talang Salted Fish without using packaging. So that this study aims to design the packaging of talang salted fish to add selling value which can later be an attraction for consumers to buy it. The method used is value engineering and the analytical hierarchy process (AHP). The value engineering method is applied to increase the value, performance, and cost of packaging design consisting of brand criteria, net weight measurement, product identity, attractiveness, color suitability, typography, and font size. The Analytical Hierarchy Process  method is applied at the analysis stage to help determine the priority criteria in accordance with the wishes of consumers. The results showed that the alternative design with the highest performance value was alternative 1 (A-B-D-E), namely the design with packaging materials made of transparent plastic, the colors used were bright, the packaging was rectangular and all capital letters were used. This selected alternative design has a value of 0.039. This value is obtained from the performance of 38.9 and the cost of Rp. 1000 per pack.
Pengembangan Model Keputusan Produksi Pasta Cabai di Rumah Produksi Bersama Kabupaten Batu Bara Menggunakan Analisis Sensitivitas terhadap Harga Bahan Baku Tri Yanti Putri Mariadi; Fatimah Fatimah; Syarifah Akmal
SENTRI: Jurnal Riset Ilmiah Vol. 5 No. 8 (2026): SENTRI : Jurnal Riset Ilmiah, Agustus 2026
Publisher : LPPM Institut Pendidikan Nusantara Global

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55681/sentri.v5i8.7051

Abstract

Production decision-making in agroindustry is often affected by raw material price fluctuations, which can influence production costs, profitability, and operational sustainability. Rumah Produksi Bersama (RPB) Kabupaten Batu Bara, as a chili paste processing industry, still determines production decisions based on a simple raw material price threshold without considering the quantitative impact on production feasibility. This study aims to develop a production decision model for chili paste based on sensitivity analysis of raw material prices. The research used a quantitative model development approach through observation, interviews, documentation, production cost analysis, and sensitivity analysis. The developed model integrates raw material cost analysis, total production cost, cost of goods manufactured (COGM), break-even point (BEP), profit margin, critical raw material price determination, and production decision rules. The results show that the critical raw material price is Rp35,806/kg, which represents the maximum price limit before the company reaches the break-even condition. The model generates decision rules where production is conducted when the raw material price is below the critical value, considered when equal to the critical value, and postponed when exceeding the critical value. The developed model provides a more objective and systematic decision-making approach compared to the existing system. This model can support RPB Kabupaten Batu Bara in managing production risks and improving adaptability toward raw material price fluctuations.
Co-Authors Agus Salim Amri Amri Andriansyah Andriansyah Anggun Patasya Arif Agung Permana Cindy Afliani Siregar Cut Ita Erliana Dearma Fahri Nazarta Sinaga Diana Khairani Sofyan Fauziah Fauziah Indah Asmara Khairul Inda M Sayuti Muhammad Sayuti Muhammad Zakaria Muhammad Zakaria R.Donny Amelia Ns Reza Syahputra Riva Bahari Sahara Sahara Saifuddin Muhammad Jalil Sri Meutia Sri Meutia Sri Mutia Subhan A Gani Subhan A. Gani Syamsul Bahri Syarifah Akmal Syukriah Syukriah Tri Yanti Putri Mariadi Yusnidar Yusnidar