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Raden Rizki Amalia
Politeknik Negeri Tanah Laut
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Industrial & Manufacturing Engineering Materials Science & Nanotechnology Mathematics Medicine & Pharmacology Other

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Journal : Agrointek

 1 
PENGENDALIAN KUALITAS PRODUK TAHU MENGGUNAKAN METODE SIX SIGMA DI UD. SUMBER URIP Nina Hairiyah; Raden Rizki Amalia
AGROINTEK Vol 14, No 1 (2020)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (889.525 KB) | DOI: 10.21107/agrointek.v14i1.5222

Abstract

Tofu is one of the processed foods of the home industry which is processed from soybeans. One of the home industries that produce tofu in Tanah Laut Regency is UD. Sumber Urip. Currently the tofu products produced at  UD Sumber Urip have a non-uniform texture and size. It is necessary to analyze the application of quality control to the performance of tofu processing at UD  Sumber Urip. This research was conducted to control and improve the quality of tofu at  UD Sumber Urip by using the Six Sigma method through the Define, Measure, Analyze, Improve, and Control stages. Based on the results of the analysis of the sigma level of 1.87 and the value of  DPMO 626666. This shows that the company has not implemented the production process properly, because it is still far from the target 6σ. Based on this study it is recommended that companies should increase the quality of sigma by adjusting the size to the standard, paying attention to the addition of materials, providing a place to cut and paying attention to cleanliness in the tools used in the tofu industry process.
PENINGKATAN PRODUKTIVITAS AMPLANG MENGGUNAKAN LEAN SIX SIGMA DI UD KELOMPOK MELATI Nina Hairiyah; Raden Rizki Amalia; Nuryati Nuryati
AGROINTEK Vol 16, No 1 (2022)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v15i4.9973

Abstract

Based on the result of preliminary research at UD Kelompok Melati, in the production process the problem was found, namely the occurrence of waste in the production process. This research purpose to describe the Amplang production process flow, analyze efforts to improve Amplang product productivity with the Lean Six Sigma method and recommend improvements to improve the productivity of Amplang product in UD Kelompok Melati. The production process of Amplang at UD Kelompok Melati begins with sorting of mackerel, cleaning of mackerel, separating meat and bone, milling of mackerel meat, mixing the meatwith mashed seasonings, forming dough, frying, draining and packaging. Efforts to increase productivity at UD Kelompok Melati with the Lean Six Sigma method succeeded in increasing productivity efficiency with a total production time of 113,9 minutes (87,6%) to 94,5 minutes (89,9%) in one production. Recommendations for improving the productivity of Amplang product at UD Kelompok Melati is are proposed layout redesign to reduce waste, create Future Value Stream Mapping (FVSM) and design SOP (Standard Operating Procedure).
PENGENDALIAN KUALITAS AMPLANG MENGGUNAKAN SEVEN TOOLS DI UD. KELOMPOK MELATI Nina Hairiyah; Raden Rizki Amalia; Nuryati Nuryati
AGROINTEK Vol 14, No 2 (2020)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v14i2.6055

Abstract

UD Kelompok Melati is a home industry the processed of amplang.On the process, there is a deficiency product affect to not optimal profit for the industry. The aims of this research is find of the damage kind cause of amplang damage and step to minimize of amplang damage it used with old seven tools (flow chart, Check Sheet, Histogram, Control Chart and Cause and Effect Diagram). Data collection techniques are observation, interview and literature study. The research showed that the deficiency contained at UD Kelompok Melati is amplang cannot expand and perforated. The according of result by check sheet obtained percentage of defects that is 62,9%. The histogram shows from 1000 amplang to the samples, it has 389 amplang that is not expending and 240 amplang had a hole. Seen from control chart it shows the deformities are normal because it is not to cross either the top or down of the line, but quality control has to be optimum because the data of demage from check sheet is over 50%. The factor of damage according by cause and effect diagram is raw material, man and method.
PENINGKATAN PRODUKTIVITAS PEMASARAN YAMNI HONEY DENGAN PENDEKATAN BUSINESS MODEL CANVAS (BMC) DAN ANALISIS SWOT Nina Hairiyah; Raden Rizki Amalia
AGROINTEK Vol 15, No 1 (2021)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v15i1.8587

Abstract

Maju Jaya Abadi farmer group is a farmer group engaged in the cultivation of kelulut bee in Telaga Langsat village, Takisung District, Tanah Laut Regency with Yamni Honey as its outpot product. Based on provious research, it is know that the marketing productivity of their product is still low, so it has an impact on the benefits obtained. Offorts to increase marketing productivity serving are formulated with the Business Model Canvas and SWOT analysis. The results showed that the Yamni Honey had all the building blocks in the Business Model Canvas, including the customer segments (tourists, general public and shops or pharmacies), value proposition (trademark, PIRT number, price, taste and thickness of honey), channels (private outlet , partner outlet  and delivery order), costumer relationship (party or retail purchases and discounted prices), revenue stream (product marketing), key resources (facilities, human and financial), key activities (culvation, honey processing, packaging and product marketing), key partnership (government tourim office, Dekranasda, paman Adul pastry shop and Hani pharmacy), and cost structure (production cost, promotion and marketing). As for SWOT analysis, it is shown that the raw materials, production, product, price and marketing are a factor strengths, weakness, opportunities and threats to Yamni Honey marketing. Based on the analysis of the Maju Jaya Abadi farmer group are in quadrant I (growth) with a strength value of 0.39 and an opportunity of 0.18. Efforts made to improve the productivity of marketing that serves is to use SO (Strength-Oppotunity) strategy, where in marketing their product the farmer group Maju Jaya Abadi is expected to utilize the strengths they have to achieve opportunities that exist outside the product in order to increase marketing productivity from Yamni Honey.
Co-Authors Ak Qoyum Finarifi Aprilia Widyastuti Ema Lestari Eva Luliyanti Firdha Nazwa Assivha Utami Hamdan Auli Luthfina Ariyani Maida Hayati Mariatul Kiptiah Meldayanoor Muhammad Noor Muhammad Ramadhani Muhammad Supandi Nanis Nurisyah Nia Erika Safitri Nina Hairiyah Nuryati Nuryati Nuryati Nuryati Nuryati Nuryati Nuryati Nuryati Rino Adi Wijaya Yuliana Ningsih Yurna Lisa