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All Journal Prosiding Seminar Nasional Sains Dan Teknologi Fakultas Teknik JRSI (Jurnal Rekayasa Sistem dan Industri) Majalah Ilmiah Biologi BIOSFERA: A Scientific Journal JURNAL REKAYASA SISTEM INDUSTRI
Narto Narto
Unknown Affiliation
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Computer Science & IT Control & Systems Engineering Economics, Econometrics & Finance Engineering Environmental Science Industrial & Manufacturing Engineering Materials Science & Nanotechnology

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PENINGKATAN KUALITAS PRODUK SHORTENING MENGGUNAKAN PENDEKATAN DMAIC SIX SIGMA DI PT BEST GRESIK Dwi Junianto Junianto; Ela Rolita Arifianti; Narto Narto
JURNAL REKAYASA SISTEM INDUSTRI Vol 7 No 1 (2021): (November 2021)
Publisher : Universitas Putera Batam

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33884/jrsi.v7i1.4545

Abstract

PT. BEST is a manufacturing industry that is engaged in processing palm cooking oil, one of the processed products from the production process is shortening which is margarine for processed household products. In the production process found a very high level of product defects, several factors that become obstacles that cause product defects. The high level of product defects resulted in low product quality and a decrease in the amount of production. Product quality improvement using the DMAIC Six Sigma concept approach is able to identify the factors causing product defects and improve product quality. The purpose of this study is to identify the factors that cause product defects and provide suggestions for improvements to improve the quality of Shortening products. The results of the analysis show that the DPMO value is 22,090.93 with a sigma level of 3.5124 with the largest defect rate being cardboard defects of 40.83%. Proposed improvements provide training to operators to improve machine operating skills, periodic inspection of raw materials to maintain the quality of raw materials, periodic machine repairs to avoid a decrease in the quality of production.
Biodisel dari Mangrove Jenis Nyamplung (Callophylum inophyllum) sebagai Alternatif Pengganti Bahan Bakar Minyak Fosil Suyono Suyono; Ninik Umi Hartanti; Agus Wibowo; Narto Narto
Majalah Ilmiah Biologi BIOSFERA: A Scientific Journal Vol 34, No 3 (2017)
Publisher : Fakultas Biologi | Universitas Jenderal Soedirman

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20884/1.mib.2017.34.3.505

Abstract

Resources of fossil fuel continue to decrease and cannot be renewed so that replacement alternative is needed. Biofuels (biodiesel) become one of the alternatives because it can be renewed and environmentally friendly. First-generation biodiesel from food sources and second generation of food waste can disrupt the availability of food. Those are inefficient because it requires extensive land for its provider. Seed of nyamplung (Callophylum inophyllum) is very potential as biodiesel raw material because of its oil content 40-70% is high compared to other types of plants, such as jatropha range of 40-60% and palm of 46-54%, raw materials saving and having twice of fuel as much as kerosene. The general purpose of this research is to produce third generation biodiesel from nyamplung  as material to overcome fossil fuel crisis especially for fishermen and farmers in coastal area of Brebes Regency and surrounding areas. To be able to achieve the goal / general target is done by assessing oil content in nyamplung seed, biodiesel synthesis, intensive culture techniques and models of development of mass culture. The biodiesel yield produced from nyamplung seed oil in this study was 82.87%, in the range of biodiesel yields of previous researchers through a single stage transesterification of 79.03-91,00%. Cetana number and alkyl ester figures in the resulting biodiesel respectively 79.5 and 99.71% have met the Indonesian National Standard (SNI). The resulting density was 893.1 kg / m3, fog point  was 20oC and total glycerol  was 0.26%, was approaching the SNI by an insignificant difference, while the acid number generated was 1.86 mg KOH/gr of biodiesel and the biodiesel viscosity was 15.7 mm2 /s has not fulfilled the SNI significantly. To improve the number of acids and viscosity is still needed refinement biodiesel synthesis process through the diversification of the number of esterification stages, alternative types and catalytic levels or optimization of transesterification reaction temperature.
Integration of Importance Performance Analysis (IPA) Method and KANO Model to Measure Customer Satisfaction Level at Bosque Cafe Bungah Gresik Muhammad Tholhah; Narto Narto
Jurnal Rekayasa Sistem & Industri (JRSI) Vol 10 No 02 (2023): Jurnal Rekayasa Sistem & Industri - Desember 2023
Publisher : School of Industrial and System Engineering, Telkom University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25124/jrsi.v10i02.586

Abstract

Bisnis kuliner Coffee Shop di era industri 4.0 menjadi tren tersendiri di kalangan anak muda. Adanya pandemi Covid-19 mengharuskan masyarakat menjaga jarak dan membatasi kegiatan di luar rumah merupakan tantangan dalam keberlangsungan usaha ini, sehingga kondisi tersebut mengakibatkan turunnya tingkat penjualan. Bosque Café salah satu usaha coffee shop di kota Gresik harus menciptakan kualitas pelayanan untuk memberikan kenyamanan di tengah kondisi pandemi dan tingginya persaingan bisnis sesama coffee shop yang semakin tinggi akhir-akhir ini. Untuk menarik minat pengunjung beberapa cara harus dilakukan, salah satunya adalah meningkatkan kualitas pelayanan terhadap pelanggan. Penggunaan metode IPA untuk memetakan kualitas pelayanan dengan diagram kartesius dapat mengetahui prioritas pelayanan yang harus diperbaikan dan dipertahankan. Sedangkan KANO model digunakan untuk perbaikan sesuai dengan atribut yang paling berpengaruh terhadap kualitas pelayanan. Tujuan penelitian ini mengukur tingkat kepuasan pelanggan terhadap kualitas pelayanan di Bosque Cafe dengan pendekatan IPA dan KANO dan usulan perbaikan terhadap atribut yang berpengaruh terhadap kepuasan pelanggan. Hasil analisis menunjukkan terdapat 12 atribut pelayanan yang harus diperbaiki yang dibagi menjadi 3 kriteria yaitu perbaikan sumber daya manusia, perbaikan pelayanan oleh karyawan, perbaikan fasilitas untuk memberikan rasa keamanan dan kenyamanan terhadap pelanggan.
Co-Authors Agus Wibowo Ahmad Saiful Anwar Ari Sam Primadiarta Dwi Junianto Ela Rolita Arifianti Fuad Achmadi Handito Kusumaning Gutama INDUNG SUDARSO Jamilatul Fithriyah Lukmandono Muhammad Tholhah Ninik Umi Hartanti OB. Bayu Sinatra Putri Indarwati Siti Sopiah Suyono Suyono Zeplin Jiwa Husada Tarigan