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All Journal Jurnal Sistem Teknik Industri JURNAL TEKNIK INDUSTRI Kanigara Harmoni Sosial : Jurnal Pengabdian Dan Solidaritas Masyarakat
Aan Zainal Muttaqin
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Humanities Biochemistry, Genetics & Molecular Biology Control & Systems Engineering Decision Sciences, Operations Research & Management Education Electrical & Electronics Engineering Energy Engineering Industrial & Manufacturing Engineering Physics Social Sciences Other

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Penerapan Quality Control dan Risk Management dalam Menjaga Mutu Produk Yudha Adi Kusuma; Aan Zainal Muttaqin
JURNAL TEKNIK INDUSTRI Vol. 11 No. 2 (2021): VOLUME 11 NO 2 JULI 2021
Publisher : Jurusan Teknik Industri, Fakultas Teknologi Indusri Universitas Trisakti

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (817.952 KB) | DOI: 10.25105/jti.v11i2.9704

Abstract

Intisari— Indonesia memiliki PDRB tertinggi pada sektor industri makanan. CV. XYZ Magetan adalah salah satu contoh industri makanan yang bergerak dalam pembuatan roti. Pertambahan kebutuhan masyarakat akan konsumsi terhadap roti, maka CV. XYZ Magetan berusaha menjaga kualitas produk roti yang dihasilkan. Proses quality control dilakukan CV. XYZ Magetan untuk menurunkan hasil reject pada roti. Pengukuran quality control mengunakan metode p chart, c chart dan histogram. Hasil pengukuran quality control pada CV. XYZ Magetan masih dalam batas yang wajar namun perlu adanya tindakan pembenahan terutama jumlah reject dari roti. Rata-rata roti mengalami reject setiap bulannya mencapai 6,01 % dari total roti yang dihasilkan. Kejadian penyebab reject pada roti dianalisis melalui risk management. Pengukuran risk management mengunakan metode Risk Breakdown Structure (RBS) dan Fault Tree Analysis (FTA). Hasil risk management diketahui bahwa terdapat 5 risiko yang menyebabkan terjadinya reject pada roti yaitu penambahan pembelian LPG, roti mengalami pecah (isi keluar bahkan bocor), tampilan toping roti kurang rapi, pembakaran tidak sempurna dan roti tidak mengembang merata saat dioven. Abstract— Indonesia has highest GRDP in food industry sector. CV. XYZ Magetan is an example of food industry which produced bread. The increase in people's need for consumption of bread, CV. XYZ Magetan strives to maintain the quality of bread products. Quality control process is carried out by CV. XYZ Magetan to reduce the reject bread. The measurement of quality control uses p chart, c chart and histogram method. The results of quality control measurements at CV. XYZ Magetan is still reasonable but it needs to be corrected for the amount of reject bread. Average of reject bread is 6.01 % from the total bread is produced. The causes of reject bread are analyzed by risk management. Risk management measurement uses Risk Breakdown Structure (RBS) and Fault Tree Analysis (FTA). Risk management result is known that there are five risks that lead to reject bread. These risks are the additional purchase of LPG, cracked bread (the contents come out even leaking), the appearance of the bread topping is not neat, the baking is not perfect and the bread does not rise evenly when baked.
Asset Management Based on Risk Control and Information Systems Yudha Adi Kusuma; Aan Zainal Muttaqin
Jurnal Sistem Teknik Industri Vol. 24 No. 2 (2022): JSTI Volume 24 Number 2 July 2022
Publisher : TALENTA Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32734/jsti.v24i2.6909

Abstract

Asset management is needed in asset inventory. The preparation of an asset inventory is taken into account the aspects of asset management and risk management. The measurement results with SEM obtained APC values and values < 0.05 and AVIF < 5 so that the relationship between the criteria for asset management and risk management has a significant effect on the design of asset information systems. Measurement of risk management obtained 4 critical risks that affect the design of asset information systems. One of the asset information systems that meet the criteria of being integrated, easy to manage, and easy to update the data is a QR code-based check sheet. Its use in a small scope is easier to implement than using a database system.
SOSIALISASI MANFAAT DAN PENGOLAHAN TELUR BEBEK MENJADI TELUR ASIN KEPADA WARGA DESA BULU KECAMATAN SUKOMORO KABUPATEN MAGETAN Erny Untari; Doni Susanto; Indra Puji Astuti; Halwa Annisa Khoiri; Aan Zainal Muttaqin
Kanigara Vol 4 No 2 (2024): Kanigara
Publisher : Universitas PGRI Adi Buana Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36456/kanigara.v4i2.9367

Abstract

Kegiatan pengabdian kepada masyarakat ini mencakup pembuatan telur bebek asin oleh warga desa Bulu Kecamatan Sukomoro Kabupaten Magetan. Penerimaan materi tentang tata cara pembuatan telur bebek asin menjadi hal yang sangat berarti bagi masyarakat desa Bulu kecamatan Sukomoro dalam rangka mengisi waktu luang, karena kebetulan di wilayah desa Bulu ada warga yang beternak bebek (Ibu Sunarti). Kegiatan pengabdian kepada Masyarakat dengan tema “Sosialisasi Manfaat Telur Bagi Tubuh dan Pelatihan Pembuatan Telur Bebek Asin” yang bertempat di panti PKK desa Bulu kecamatan Sukomoro Kabupaten Magetan ini diikuti oleh peserta yang seluruhnya ibu-ibu warga desa Bulu RW 03, Ketua RT 02 RW 03, Ibu-ibu anggota kelompok usaha jamu “Jahe Sribu”, 5 dosen dan 1 mahasiswa. Pelatihan ini merupakan program pengabdian masyarakat oleh dosen Universitas PGRI Madiun. Pelatihan ini dilakukan dalam rangka membantu masyarakat, khususnya ibu-ibu warga desa Bulu kecamatan Sukomoro untuk memperoleh pengetahuan dalam hal upaya pengolahan telur bebek untuk dibuat telur asin, sehingga dapat menambah penghasilan keluarga dengan memanfaatkan telur bebek dari peternak di wilayah desa sendiri (desa Bulu). Melihat antusiame peserta, diharapkan akan ada dampak nyata dari pelatihan ini, yaitu warga membuat telur bebek asin, sehingga dapat meningkatkan perekonomian keluarga serta membantu peternak bebek di wilayah desa Bulu dalam memasarkan telur bebeknya.
Pendampingan Penambahan Varian Rasa Sebagai Upaya Peningkatan Nilai Jual Produk UMKM Keripik Tempe “Nadhira” Aan Zainal Muttaqin; Arista Eka Lestiana; Nala Rohmatul Aza
Harmoni Sosial : Jurnal Pengabdian dan Solidaritas Masyarakat Vol. 2 No. 1 (2025): Harmoni Sosial : Jurnal Pengabdian dan Solidaritas Masyarakat
Publisher : Lembaga Pengembangan Kinerja Dosen

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62383/harmoni.v2i1.1111

Abstract

The Covid-19 pandemic has significantly impacted the income of Micro, Small, and Medium Enterprises (MSMEs) in Indonesia, prompting business actors to adapt through innovation, particularly in product variations. This study aims to enhance the marketability of "Nadhira" Tempe Chips products through strategies of adding flavor variations. The methods employed include interviews, discussions, and hands-on practices in product processing. The results indicate that the implementation of attractive lthe addition of flavor variations can enhance product appeal and increase sales turnover. Business actors also demonstrated a better understanding of the importance of product innovation. The implications of this research highlight the necessity for continuous innovation and market research to maintain product relevance amid changing consumer preferences, as well as providing insights for other MSMEs in similar challenges in the future.
Co-Authors Arista Eka Lestiana Doni Susanto Erny Untari Halwa Annisa Khoiri Indra Puji Astuti Nala Rohmatul Aza Yudha Adi Kusuma