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All Journal Jurnal Neutrino : jurnal fisika dan aplikasinya Jurnal Kawistara : Jurnal Ilmiah Sosial dan Humaniora TEKMAPRO Journal of Industrial Engineering and Management PROZIMA (Productivity, Optimization and Manufacturing System Engineering) Jurnal Teknik Industri : Jurnal Hasil Penelitian dan Karya Ilmiah dalam Bidang Teknik Industri JURNAL REKAYASA SISTEM INDUSTRI Tibuana : Journal of Applied Industrial Engineering Jurnal Penamas Adi Buana Wahana : Tridarma Perguruan Tinggi WAKTU: Jurnal Teknik UNIPA Jurnal Teknik Industri Terintegrasi (JUTIN) Jurnal Scientia Seminar Nasional Hasil Riset dan Pengabdian (SNHRP) Profisiensi : Jurnal Program Studi Teknik Industri Jurnal Sains dan Aplikasi Keilmuan Teknik Industri Jurnal Kawistara
Prihono
Universitas PGRI Adi Buana Surabaya
Agriculture, Biological Sciences & Forestry Humanities Chemical Engineering, Chemistry & Bioengineering Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Health Professions Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Materials Science & Nanotechnology Mathematics Mechanical Engineering Nursing Physics Social Sciences Transportation Other

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Circular Economy Policy of Shrimp Waste as an Effort to Implement Green Economy Suning Suning; Djoko Adi Walujo; Linda Dwi Rohmadiani; Prihono Prihono
Jurnal Kawistara Vol 12, No 2 (2022)
Publisher : Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/kawistara.68866

Abstract

This study aims at determining the conditions and characteristics of shrimp waste, the economic value of the potential for shrimp waste, as well as the policy direction for implementing the Circular Economy of Shrimp Waste as a Green Economy Alternative in the Bulak Banteng Kenjeran Coastal Area, Surabaya City. The research method used is descriptive qualitative and quantitative with the process hierarchy analysis technique (AHP). The data collection method was carried out by distributing questionnaires and in-depth interviews with selected respondents. The results showed that the characteristics of shrimp waste in the form of shrimp heads and shells were still not used for economic value activities, and people dumped them in gutters around homes and at sea. The priority policy directions that can be applied to the Circular Economy of Shrimp Waste as an Alternative to a Green Economy are; 1) providing innovation and technology for economic-based shrimp waste processing with a total CR (consistency ratio) value of 1.878; 2) to improve environmental health by not disposing of shrimp waste around the house, the total value of CR is 1.127; and, 3) the government provides a shrimp processing industry for fishermen with a total CR value of 0.094. Each policy priority can be carried out in synergy so that shrimp waste can be handled properly.
OPTIMIZATION THROUGH LINEAR PROGRAMMING METHOD SIMPLEX IN UMKM DONGKAL AWUG KANG CAKE IN BOGOR REGENCY Antonius Cahyono; Prihono Prihono; Yunia Dwie Nurcahyanie
Jurnal Scientia Vol. 12 No. 02 (2023): Education, Sosial science and Planning technique, edition March-May 2023
Publisher : Sean Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58471/scientia.v12i02.1324

Abstract

This study intends to explain the profit optimization model for UMKM to find out the profit optimization model for UMKM Kue Dongkal Awug Akang by using the simplex linear programming method. The population in this study was obtained from data from the results of the economic census, there were 142 business actors in the culinary field of food and beverages 508 MSMEs This research uses a single sampling technique namely the method of taking one MSME representing a number of the population More specifically, the sample chosen in this research is the UMKM Dongkal Awug Kang Cake The results of the study concluded that profit optimization can be applied to UMKM Dongkal Awug Kang Cakes which in actual conditions produce 24 portions of Traditional Dongkal Cakes (x1) and 37 portions of Contemporary Dongkal Cakes (x2) Then after optimization, it was found that there was an increase in production of 7 portions at optimal conditions. As well as the results of trimming waste on production factors efficiently so that it can increase optimal profit results.
PENINGKATAN PRODUKTIVITAS PABRIK KERTAS DENGAN MEMPERTIMBANGKAN POWER FAKTOR DAN MENGGUNAKAN KAPASITOR BANK DI PT DAYASA ARIA PRIMA Rezza Agung Fahlevi; Prihono
JURNAL REKAYASA SISTEM INDUSTRI Vol 8 No 2 (2023): (Mei 2023)
Publisher : Universitas Putera Batam

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33884/jrsi.v8i2.7260

Abstract

This study aims to determine the increase in paper mill productivity with the ETAP 12.6 simulation method. The progress of the company as a business organization has increased activity, increased performance and increased productivity in the electrical system at PT Dayasa Aria Prima to take strategic steps in minimizing expenditure costs on the electrical system and developing an electrical system based on ETAP 12.6 analysis and simulation at PT Dayasa Aria Prima. Changes in the value of the power factor will have an impact on decreasing the value of cos φ. Based on the analysis and simulation of ETAP 12.6 it is known that the power factor of PT. Dayasa Aria Prima is around 0.70% where the company has to pay a fine to PLN. To eliminate or eliminate fines, an increase is made to meet the standard requirements for power factor which must be more than 0.85%. Installing a capacitor bank with a power factor is an effective and efficient way to increase productivity so that companies can control and measure the productivity and cost efficiency of the company
PENINGKATAN KUALITAS PRODUK PADA PRODUK FROZEN FOOD DI PT. CPI DENGAN MENGGUNAKAN METODE SEVEN TOOLS Vidita Priyo Pamungkas; Prihono
Seminar Nasional Hasil Riset dan Pengabdian Vol. 6 (2024): Seminar Nasional Hasil Riset dan Pengabdian (SNHRP) Ke 6 Tahun 2024
Publisher : LPPM Universitas PGRI Adi Buana

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Pada PT.CPI merupakan perrusahaan yang memproduksi makanan frozen food, yang dimana dalam proses pembuatannya ada beberapa tahapan – tahapan produksi, mulai dari pemilihan bahan baku, penimbangan bahan baku, penyembelihan ayam hingga sampai pengemasan menjadi produk siap di pasarkan. Dari proses produksi, ada beberapa kecacatan dalam produk, kecacatan produk tersebut meliputi luka perut, dada memar, sayap patah, kaki patah, dan pertumbuhan ayam tidak normal. Selain itu kecacatan produk juga bisa disebabkan dari alat produksi yang sering tidak tepat dalam pemotongan, adapaun kecacatan produk juga bisa disebabkan oleh manusia itu sendiri atau pekerja tersebut. Maka dari itu perusahaan perlu melakukan beberapa tindakan perbaikan untuk meningkatkan kualitas pada produk dan meminimalisir terjadinya suatu kecacatan pada produk. Pada penelitihan ini metode yang digunakan untuk pengendalian kualitas adalah QC Seven Tools. Hasil penelitihan ini diperoleh melalui lembar pengumpulan data dengan jumlah produksi 90720 pada bulan Maret sampai Juni 2023 . Diagram histogram 90720 kecacatan produk yang terdiri dari 4615 kecacatan luka perut, 5545 kecacatan dada memar, 5365 kecacatan sayap patah, 5000 kecacatan pada kaki patah, 4541 kecacatan pada pertumbuhan ayam tidak normal. Usulan perbaikan yang dapat dilakukan yaitu bahan baku yang berupa ayam harus diperiksa ulang apakah telah memenuhi spesifikasi yang telah ditentukan, melakukan supplier agar dapat meningkatkan kualitas dalam menyediakan bahan baku yang sesuai. Melakukan perawatan mesin dan melakukan pengecekan mesin secara berkala. Untuk meningkatkan kualitas produk maka area dalam produksi harus bersih sehingga meningkatkan kualitas produk frozen food ayam boiler. Kata Kunci: Produk Kecacatan, Pengendalian Kualitas, Seven Tools
Circular Economy Policy of Shrimp Waste as an Effort to Implement Green Economy Suning Suning; Djoko Adi Walujo; Linda Dwi Rohmadiani; Prihono Prihono
Jurnal Kawistara Vol 12, No 2 (2022)
Publisher : Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/kawistara.68866

Abstract

This study aims at determining the conditions and characteristics of shrimp waste, the economic value of the potential for shrimp waste, as well as the policy direction for implementing the Circular Economy of Shrimp Waste as a Green Economy Alternative in the Bulak Banteng Kenjeran Coastal Area, Surabaya City. The research method used is descriptive qualitative and quantitative with the process hierarchy analysis technique (AHP). The data collection method was carried out by distributing questionnaires and in-depth interviews with selected respondents. The results showed that the characteristics of shrimp waste in the form of shrimp heads and shells were still not used for economic value activities, and people dumped them in gutters around homes and at sea. The priority policy directions that can be applied to the Circular Economy of Shrimp Waste as an Alternative to a Green Economy are; 1) providing innovation and technology for economic-based shrimp waste processing with a total CR (consistency ratio) value of 1.878; 2) to improve environmental health by not disposing of shrimp waste around the house, the total value of CR is 1.127; and, 3) the government provides a shrimp processing industry for fishermen with a total CR value of 0.094. Each policy priority can be carried out in synergy so that shrimp waste can be handled properly.
PERBAIKAN LAYANAN DAN KEPUASAN PELANGGAN DENGAN PENDEKATAN SWOT DI SHOPEE EXPRESS BALONGBENDO HUB Putra, Aldi Alif; Prihono, Prihono
PROFISIENSI : Jurnal Program Studi Teknik Industri Vol 12, No 2 (2024): : PROFISIENSI DESEMBER 2024
Publisher : University of Riau Kepulauan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33373/profis.v12i2.6779

Abstract

ABSTRAK Kualitas layanan dan kepuasan pelanggan merupakan aspek penting dalam menjaga keberlangsungan bisnis, terutama dalam era bisnis online yang semakin berkembang pesat. Penelitian ini bertujuan untuk menganalisis dan meningkatkan kualitas layanan serta kepuasan pelanggan di Shopee Express Balongbendo Hub dengan pendekatan SWOT. Melalui metode pengumpulan data seperti kuesioner, observasi, dan wawancara, penelitian ini mengeksplorasi faktor-faktor internal dan eksternal yang memengaruhi layanan dan kepuasan pelanggan. Dengan menggunakan analisis SWOT, penelitian ini memberikan gambaran yang komprehensif tentang kekuatan, kelemahan, peluang, dan ancaman yang dihadapi oleh Shopee Express Balongbendo Hub. Hasil penelitian diharapkan dapat memberikan rekomendasi strategis untuk perbaikan layanan dan peningkatan kepuasan pelanggan, sehingga dapat meningkatkan daya saing perusahaan dalam industri e-commerce. Kata kunci : Kualitas Layanan , Kepuasan Pelanggan, SWOT
Analisis Faktor Penentu dalam Pemilihan Indekos Mahasiswa di Surabaya: Studi dengan Pendekatan Mixed-Method Prihono, Prihono; Nurcahyanie, Yunia Dwie
Jurnal Sains dan Aplikasi Keilmuan Teknik Industri (SAKTI) Vol. 4 No. 2 (2024): December 2024
Publisher : Teknik Industri Universitas Ma Chung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33479/sakti.v4i2.93

Abstract

This study examines the factors influencing students' decisions in selecting boarding houses in Surabaya, an increasingly critical issue as demand for student housing rises post-pandemic. A mixed-method approach was employed, beginning with open-ended questionnaires to identify broad preferences, followed by closed-ended questionnaires to rank key factors. Factor analysis using SPSS revealed three dominant factors: security and environment (33.79%), location and price (22.19%), and facilities (20.47%). Among these, security and environment emerged as the most influential, underscoring the importance of safety and a clean, comfortable setting. Location and price ranked second, with students favoring affordable boarding houses near campuses and essential services. Facilities, including high-speed internet and clean sanitation, also significantly impacted decisions. These findings offer practical insights for boarding house owners to prioritize safety measures, enhance cleanliness, and improve facilities to attract students. While the results align with existing literature on housing preferences, this study is limited by its sample size and focus on Surabaya, which may not generalize to other contexts. Future research could explore additional factors such as parking availability or shared amenities and extend the analysis to other cities for comparative insights. This research contributes to understanding student housing preferences and offers actionable recommendations for managing boarding houses in urban educational hubs.
OPTIMASI DAN EFISIENSI PRODUK WETMIX DENGAN MESIN MIXING PADA PERUSAHAAN CREAMER MENGGUNAKAN METODE KAIZEN Rosyidin, Muhammad Fikrir; Prihono, Prihono
PROFISIENSI : Jurnal Program Studi Teknik Industri Vol 12, No 1 (2024): PROFISIENSI JULI 2024
Publisher : University of Riau Kepulauan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33373/profis.v12i1.6545

Abstract

Dalam dunia industri saat ini, banyak perusahaan menyadari bahwa melakukan perbaikan dalam segi kualitas secara berkelanjutan sangatlah penting. Hal ini dilakukan untuk meningkatkan nilai jual suatu produk dan memberikan kepuasan kepada pelanggan. Perusahaan Creamer merupakan perusahaan yang berada di bawah naungan salah satu Perusahaan Kopi Terbesar di Indonesia yang bergerak di dalam produksi krimer nabati dengan penjualan secara business to business. Tujuan penelitian ini untuk mengoptimal dan mengefisiensikan kinerja dari mesin mixing untuk mendapatkan kualitas yang terbaik dengan metode kaizen. Teknik analisis mengolah data pada penelitian ini menggunakan metode kaizen. Metode kaizen adalah usaha pengoptimalan produktivitas dipercaya akan secara aktif mengembangkan kemampuan dalam sistem-sistem operasional suatu perusahaan. Metode ini dilakukan untuk mengoptimalkan dan mengefisiensikan kualitas wetmix mesin mixing pada Perusahaan Creamer. Berdasarkan hasil penelitian ditemukan bahwa untuk mengoptimalkan dan mengefisiensikan kualitas wetmix pada mesin mixing menggunakan metode kaizen yaitu dengan melakukan observasi terhadap kinerja mesin tersebut yang selanjutnya dilakukan analisis mengenai kekurangan kinerja mesin wetmix. Setelah diketahui kekurangan pada mesin tersebut, maka peneliti melakukan re-design terhadap pemasangan corong flavour pada tangki mesin wetmix agar memudahkan pekerja dalam memasukkan bahan flavour ke dalam mesin wetmix. Dengan adanya perubahan budaya kerja, maka perusahaan juga mendapatkan beberapa manfaat lain yaitu seperti adanya peningkatan income.
Application of the Analytical Hierarchy Process (AHP) Method in Selecting Warehouse Locations for Onlineshop Goods Storage (Case Study: Expedited Shipment of Finished Goods): Pengaplikasian Metode Analytical Hierarchy Process (AHP) Dalam Pemilihan Lokasi Gudang Penyimpanan Barang Onlineshop (Studi Kasus : Expedisi Pengiriman Barang Jadi ) dwi febryanto, Indra; berlianto, rahmat; prihono, prihono
PROZIMA (Productivity, Optimization and Manufacturing System Engineering) Vol. 6 No. 2 (2022): Desember
Publisher : Universitas Muhammadiyah Sidoarjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21070/prozima.v6i2.1578

Abstract

Storage of finished goods is one of the important factors needed by a company, both offline and online manufacturing. The problem that often occurs is the lack of area and inadequate warehouse locations for storing finished goods. This problem is also found in the activities of storing finished goods in shipping expeditions. The condition of the warehouse which was initially less efficient was due to the location of the warehouse being less spacious, the absence of safety equipment and also areas prone to flooding. The goal to be achieved is to choose the optimal warehouse location from several existing alternatives. The method used is the Analytical Hierarchy Process (AHP) method to develop a hierarchy of logistics center location selection. Research variables using criteria include distance, cost, facilities, geographical position and warehouse area. The results of data processing produce the highest criterion weight value of 0.3228, namely the area of ​​the warehouse and the smallest criterion weight of 0.0417, namely the cost criterion. In addition, the highest value of the work alternative is 0.4085 on the SPILL warehousing alternative and the smallest value is 0.2749 on the Rungkut Industri alternative.
Penggunaan Metode Kano-QFD Dalam Pengembangan layanan Terhadap Kepuasaan Pelanggan Restoran (Studi Kasus: McDonald Taman Geluran) Putra, Pratama Mardiansyah; Prihono, Prihono
JTI: Jurnal Teknik Industri Vol 9, No 2 (2023): DESEMBER 2023
Publisher : Universitas Islam Negeri Sultan Syarif Kasim Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24014/jti.v9i2.23744

Abstract

Kepuasan pelanggan merupakan hal yang utama dalam suatu restoran. bentuk layanan telah diberikan oleh pihak restoran demi kepuasan pelanggan. Namun masih terdapat keluhan-keluhan pada layanan yang telah diberikan dan belum memenuhi kebutuhan pelanggan. Dengan kondisi tersebut, maka perlu dilakukan pengembangan layanan guna memenuhi kepuasan pelanggan dengan pendekatan Metode KANO-QFD (Quality Function Deployment). Penelitian ini diawali dengan mengidentifikasi Voice of Customer (VoC) dengan menggunakan kuisioner fungsional dan disfungsional yang diklasifikasi berdasarkan model Kano. Untuk merancang pengembangan layanan, digunakanlah metode QFD.  Dari pengolahan Metode KANO-QFD didapatkan hasil pengembangan layanan terhadap kepuasaan pelanggan sesuai tingkat prioritasnya yaitu didapatkan 10 kriteria kebutuhan layanan dari VoC dan 11 (sebelas) atribut respon teknis yang digunakan untuk mengembangkan layanan. Perhitungan untuk VoC, nilai tertingi pada atribut layout pada mesin pemesanan Self Order Kiosk (SOK) dengan skor 83,31. Untuk itu, layanan yang perlu dikembangkan yaitu merelayout mesin pemesanan SOK dengan efektif dan nyaman bagi pelanggan. Kata Kunci: Kepuasan Pelanggan, Model Kano, Analisa Quality Fuction Deployment 
Co-Authors A Afni Adi Rifqi Afni, A Anita Hakim Nasution Antonius Cahyono Bebyta Putri Hendriyanti berlianto, rahmat Bramianto Setiawan Budipramana, Krisyanti Cahyono, Antonius Djoko Adi Walujo dwi febryanto, Indra Febrianto, Indra Dwi Febrin Auliau Rohman Febryanto, Indra Dwi Hendriyanti, Bebyta Putri Hermawan, Moch Amaludin Hery Murnawan, Hery Ida Bagus Putra Astika Ida Kusnawati Tjahjani Indra Dwi Febryanto K. Budiartha Lusi Zafriana M. Nushron Ali Mukhtar Mayangsari, Adhindha Putri Migrihani, Resdwyatma Muhamad Abdul Jumali Putra, Aldi Alif Putra, Pratama Mardiansyah Putri Valentina Wardiarsana Resdwyatma Migrihani Rezza Agung Fahlevi Rifqi, Adi Rohmadiani, Linda Dwi Rosyidin, Muhammad Fikrir Rusdiyantoro Rusdiyantoro Rusdiyantoro, Rusdiyantoro Subandowo, Marianus Suning, Suning Vidita Priyo Pamungkas Yanatra Budi Pramana Yitno Utomo Yudhanto, Djovanka Arya Putra Yunia Dwie Nurchayanie Zafriana, Luzi