Article Per Year (5 Year)
p-Index From 2020 - 2025
0.778
P-Index
This Author published in this journals
All Journal Jurnal Teknik Industri Jurnal Optimasi Sistem Industri Jurnal Ilmiah Teknik Industri Tekinfo | Scientific Journal of Industrial and Information Engineering PERFORMA : Media Ilmiah Teknik Industri Abdimas Dewantara Jurdimas (Jurnal Pengabdian Kepada Masyarakat) Royal
Ida Giyanti
Industrial Engineering Department , Universitas Setia Budi, Surakarta, Indonesia
Agriculture, Biological Sciences & Forestry Arts Humanities Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Engineering Industrial & Manufacturing Engineering Mechanical Engineering Social Sciences

Published : 9 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 9 Documents
Search

 1 
Deteksi Dini Tumbuh Kembang Anak dengan Metode Sistem Pakar dan Kuesioner Pra Skrining Perkembangan (KPSP) Adhie Tri Wahyudi; Langgeng Vodka Riyanto; Ida Giyanti; Anita Indrasari
Tekinfo: Jurnal Ilmiah Teknik Industri dan Informasi Vol 7 No 2 (2019)
Publisher : Program Studi Teknik Industri Universitas Setia Budi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31001/tekinfo.v7i2.599

Abstract

Psychology Bureau of Universitas Setia Budi (BP-USB) has a role in the life of the Surakarta city community as an officer carrying out child development checks using the KPSP form. Based on the results of interviews, BP-USB has obstacles in the process of examining the early childhood development, that the ineffectiveness of the inspection in terms of aspects: cost, energy and time. This study aims to build an early childhood development inspection based on android system using an expert system with the Forward Chaining Method based on KPSP to increase the effectiveness of examination time. The final results showed that the early childhood development expert system was able to shorten the examination time significantly. The effectiveness of examination time increased by 65%. Keywords: developmental pre-screening questionnaire, KPSP, expert system, forward chaining
Lean Analysis Framework for Waste Management: A Case of Indonesian Textile Company Widyatmoko Reza Prambudi; Ida Giyanti
Jurnal Optimasi Sistem Industri Vol. 20 No. 1 (2021): Published in May 2021
Publisher : The Industrial Engineering Department of Engineering Faculty at Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1055.064 KB) | DOI: 10.25077/josi.v20.n1.p11-21.2021

Abstract

This study aims to propose a lean analysis framework for waste management and to test it into the field case. The proposed framework was applied in a weaving process of a textile company in Indonesia. The seven classical Lean wastes were identified using value stream mapping (VSM). The result was then analyzed using the waste assessment model within which waste relationship matrix (WRM) and waste assessment questionnaire (WAQ) according to the answers of the head of weaving division studied. The major source of wastes was then determined utilizing the value stream analysis tool (VALSAT). In order to thoroughly examine the root cause of such dominant wastes and to propose corrective plans to minimize the waste, a fishbone diagram was used. As the main result, this study provides a lean waste analysis framework with examples to orientate managers about wastes. Particularly in our specific case, the results demonstrate that the waiting and defect become the most significant wastes that need to be treated. These findings allow a company to organize its activities and select tools or practices to optimize its efforts to create proper corrective plans in eliminating waste. In our study, the plans include periodic maintenance of weaving machines, clear division of tasks on the distribution of weft yarns, and eliminating unnecessary activities. In addition, it is mandatory to ensure the quality of warp yarns delivered to the weaving process as well as to perform a periodic calibration of equipment on weaving machines. This study advances in the theoretical and practical field by showing a structured way to incorporate lean analysis that can be adopted for any organization.
Effect of SME Food Entrepreneurs Knowledge on Halal Certification for Certified Awareness using Partial Least Square Ida Giyanti; Erna Indriastiningsih
Jurnal Teknik Industri Vol. 20 No. 2 (2019): August
Publisher : Department Industrial Engineering, University of Muhammadiyah Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (362.223 KB) | DOI: 10.22219/JTIUMM.Vol20.No2.140-151

Abstract

This study aims to predict the impact of the understanding of halal certification by Small Medium Enterprise (SME) entrepreneurs to conduct halal certification. This study was conducted in SMEs in Surakarta, Indonesia. The Halal Certification Comprehension Rate was assessed using three variables.   We used knowledge of halal (PGT), perceived halal certification advantages (MNF), and perceived halal certification procedures (PROS).  Structural Equation Model-Partial Least Squares (SEM-PLS) was used for data analysis.  The results show that SMEs have a good knowledge of halal and agree that halal certification is beneficial to their businesses.  We found, though, that the processes for handling Halal Certification are relatively complex. Based on the study, the perception of Halal Certification Benefits (MNF) is significantly affected by the intention of SMEs to conduct Halal Certification (NHL). The other two results show a positive correlation. However, they are not statistically significant.
Impact of Halal Certification on The Performance of Food Small Medium Enterprises Ida Giyanti; Erna Indriastiningsih
Jurnal Ilmiah Teknik Industri Vol. 18, No. 2, Desember 2019
Publisher : Department of Industrial Engineering Universitas Muhammadiyah Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23917/jiti.v18i2.7242

Abstract

The purpose of this paper is to analyze the impact of halal certification on the performance of food small-medium enterprises (SMEs). Specifically, this research aims to prove empirically whether there are significant differences in (1) profit margin of SMEs before and after obtaining a halal certificate; (2) profit margin between halal certified and non-certified SMEs; and (3) operational performance between halal certified and non-certified SMEs. Operational performance measures used in this study include production capacity, product quality, sales, net profit, amount of customers, customers' loyalty, and market share. A survey was conducted in 85 food SMEs in Surakarta city. Administered questionnaires were used to collect primary data from SMEs' managers. The differences regarding profit margin were analyzed using paired sample t-test and independent sample t-test. We determined the operational performance differences through non-parametric tests, namely the Mann Whitney U-test. Results based on objective data showed that there was no significant difference in the profit margin of SMEs before and after obtaining a halal certificate as well as between halal certified and non-certified SMEs. Results based on mean rank differences of subjective data of performance using the Mann Whitney U test showed that there were significant differences concerning all performance measures between halal certified and non-certified SMEs.
Efisiensi Relatif UKM Sarung Goyor Menggunakan Integrasi Fuzzy dan Data Envelopment Analysis (DEA) Ida Giyanti; Anita Indrasari
Jurnal Ilmiah Teknik Industri Vol. 17, No. 1, Juni 2018
Publisher : Department of Industrial Engineering Universitas Muhammadiyah Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23917/jiti.v17i1.6187

Abstract

Sarong goyor becomes one of the excellent product of Sukoharjo city. Most of the production centers of small medium enterprise (SME) sarongs have been exported overseas, especially to African countries and the Middle East. The business of making this sarong is a hereditary business that is still maintained until now, which in the production process is still done manually using non-machine loom (ATBM). This study aims to determine the relative efficiency of SMEs gloves by using the integration of fuzzy concepts and Data Envelopment Analysis (DEA). The input variables considered include raw material costs (CMTR), direct labor costs (CDHR), and other costs (FCST). The output variables analyzed consist of sales (REVN) and profit (PRFT). The results show that there are four SMEs as an inefficient Decision Making Unit (DMU), in one DMU operating on decreasing return to scale (DRS) and three DMUs operating on increasing return to scale (IRS).
Halal Supply Chain Management dalam Optimalisasi Penerapan Sertifikasi Halal UMKM Bernadhetta Vivi Kristiana; Anita Indrasari; Ida Giyanti
Performa: Media Ilmiah Teknik Industri Vol 19, No 2 (2020): Performa: Media Ilmiah Teknik Industri
Publisher : Industrial Engineering, Faculty of Engineering, Universitas Sebelas Maret

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/performa.19.2.46379

Abstract

Halal Small and Medium Enterprises (SMEs) give quite a substantial contribution to the country's economic growth. Halal certification is given to guarantee the halalness of the product and it’s expected to increase the profit of SMEs. However, in reality, there is no significant difference between the profits of SMEs with halal-certified and without one. This study aims to formulate how to optimize halal certification in order to increase the profits of halal SMEs by analyzing halal supply chain management. The qualitative method by literature reviews is used in this research. This research result is a formulation to optimize the SMEs halal certification, which consists of top management commitment in implementing halal policies, continuity of raw material fulfillment, building network with raw material suppliers, training for employees, procurement of SOPs and clear financial records, also building a good network structure for the parties involved.
Pendayagunaan Alat Permainan Edukatif (APE) Berbasis Multiple Intelligences (MI) di Keluarahan Mojosongo Prilya Shanty Andrianie; Rosita Yuniati; Ida Giyanti
ABDIMAS DEWANTARA Vol 2 No 2 (2019)
Publisher : Universitas Sarjanawiyata Tamansiswa

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (299.705 KB) | DOI: 10.30738/ad.v2i2.3003

Abstract

Setiap anak terlahir dengan membawa potensi kecerdasan yang berbeda-beda dimana terdapat sembilan aspek kecerdasan anak yaitu kecerdasan bahasa, logika-matematik, visual-spasial, kinestetik, interpersonal, intrapersonal, musikal, natural, dan eksistensi (spiritual-emosi). Untuk mengoptimalkan sembilan kecerdasan anak tersebut diperlukan berbagai stimulasi dan salah satunya adalah dengan menggunakan APE (Alat Permainan Edukatif). Namun, saat ini orang tua dan guru baru memanfaatkan APE untuk anak-anak mereka hanya sebatas sesuai dengan fungsinya saja. Padahal apabila menggunakan prinsip multiple intelligences (MI), sebuah APE dapat dimanfaatkan untuk menstimulasi sembilan kecerdasan majemuk anak. Pengabdian masyarakat ini bertujuan memberikan pembekalan terhadap orangtua dan guru mengenai pendayagunaan APE berbasis MI. Metode pengabdian menggunakan pelatihan dan pengalaman praktek kepada orang dan tua dalam memanfaatkan satu jenis APE tetapi mampu menstimulasi beberapa aspek kecerdasan anak. Hasil pengabdian masyarakat ialah peningkatan pemahaman mitra terhadap APE dan MI yang dari hasil evaluasi menunjukkan bahwa mitra sangat puas dengan kegiatan pengabdian kepada masyarakat ini. Mitra berharap kegiatan pengabdian masyarakat ini dapat terus berlangsung dan berlanjut dalam kegiatan kerjasama, karena mitra merasa bahwa kompetensi mereka masih perlu ditingkatkan lagi terutama dalam hal Pendidikan Anak Usia Dini.Kata Kunci : anak usia dini, APE, multiple intelligences.
Perbaikan Proses Produksi dan Peningkatan Pemasaran pada UKM Putri Timus Di Karanganyar Ida Giyanti; Erni Suparti; Sunardi Sunardi; Sugiarti Sugiarti
Jurdimas (Jurnal Pengabdian Kepada Masyarakat) Royal Vol 4, No 2 (2021): Mei 2021
Publisher : STMIK Royal

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33330/jurdimas.v4i2.952

Abstract

Abstract: Timus is one of the famous traditional foods in the Central Java region. Putri Timus is one of the Small Medium Enterprise (SME) in Karanganyar district producing purple Timus. Timus from Putri Timus have one special feature, in which in the inside of the Timus contains Bligo (Benincasa hispida) fruit with various benefits. Although Putri Timus has product differentiation, product by Putri Timus is not well known to the public. The production process was carried out on a home scale and has not fully implemented production standards based on the criteria for Good Food Manufacturing Practices for Home Industry (CPPB-IRTP). This community service program aims to help Putri Timus to implement hygiene requirements in food production based on CPPB-IRTP criteria and increase its marketing capacity. The method used to solve the problems were training of Good Food Manufacturing Practice, improvement of production place, facilitation of production cloths and promotional media. The results obtained after community service activities related to the production aspect were increasing knowledge regarding good food production process and improvement of production place. Regarding the marketing aspect, several promotional media have been installed. In addition, there was also an increasing of sales and profit.         Keywords: traditional food; small medium enterprise; production; marketing  Abstrak: Timus adalah salah satu makanan tradisional yang terkenal di Jawa Tengah. Putri Timus adalah salah satu Usaha Kecil Menengah di kabupaten Karanganyar yang memproduksi timus ungu. Produk dari Putri Timus memiliki satu keistimewaan yakni bagian dalam timus berisi buah Bligo (Benincasa hispida) dengan beragam manfaat. Meskipun produk memiliki diferensiasi, timus isi Bligo hasil produksi Putri Timus belum cukup dikenal masyarakat. Proses produksi dilakukan dalam skala rumahan dimana Putri Timus belum sepenuhnya menerapkan standar produksi berdasarkan kriteria Cara Produksi Pangan yang Baik – Industri Rumah Tangga Pangan (CPPB-IRTP). Program pengabdian masyarakat ini bertujuan membantu Putri Timus untuk dapat menerapkan syarat higiene dalam produksi pangan berdasarkan kriteria CPPB-IRTP serta meningkatkan kapasitas pemasaran. Metode yang digunakan untuk mengatasi permasalahan mitra ialah melalui penyuluhan tentang CPPB-IRTP, pembenahan tempat produksi, fasilitasi pakaian produksi dan media promosi. Hasil yang diperoleh setelah kegiatan pengabdian terkait aspek produksi ialah adanya peningkatan pengetahuan karyawan tentang  CPPB-IRTP dan perbaikan tempat produksi yang lebih bersih dan layak. Terkait aspek pemasaran, beberapa media promosi telah dibuat dan dipasang. Selain itu juga terdapat peningkatan jumlah penjualan dan laba dari hasil penjualan timus.Kata kunci: makanan tradisional; produksi; pemasaran; usaha kecil dan menengah.
Usulan Perbaikan Standard Operating Procedure Sesuai Standar Halal pada Siska Bakery Maresta Andriani; Ida Giyanti; Anita Indrasari
Performa: Media Ilmiah Teknik Industri Vol 19, No 2 (2020): Performa: Media Ilmiah Teknik Industri
Publisher : Industrial Engineering, Faculty of Engineering, Universitas Sebelas Maret

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/performa.19.2.46415

Abstract

Siska Bakery merupakan salah satu Usaha Kecil dan Menengah (UKM) di bidang makanan terutama produk roti dan kue. Siska Bakery memiliki sertifikat PIRT dengan nomor 206337201122419 dan sudah pernah memiliki Sertifikat Halal MUI pada tahun 2017-2019. Selama ini Siska Bakery telah menjalankan proses bisnis sesuai dengan pedoman Sistem Jaminan Halal (SJH). Namun demikian, Standard Operating Procedure (SOP) tertulis yang sudah ada pada Siska Bakery masih terdapat kekurangan. SOP saat ini hanya berupa tulisan tangan di kertas yang ditempel di dinding. SOP tertulis juga tidak secara spesifik mengikuti pedoman SJH. Dengan terbatasnya ketersediaan SOP mengakibatkan karyawan Siska Bakery bekerja kurang optimal. Oleh karena itu, penelitian ini bertujuan merancang SOP yang meliputi proses pembelian bahan baku, proses produksi dan proses distribusi produk dalam memenuhi standar halal sebagaimana tercantum dalam dokumen HAS 23000. Metode yang digunakan penelitian ini adalah observasi lapangan dengan cara wawancara dan studi SOP yang sudah ada pada Siska Bakery. Hasil penelitian ini adalah rancangan SOP yang sesuai dengan standar halal sehingga dapat digunakan untuk memperbaiki SOP yang sudah ada. SOP dirancang dalam bentuk diagram alir untuk memudahkan karyawan dalam mengikuti setiap tahapan proses.
Co-Authors Adhie Tri Wahyudi Anita Indrasari Bernadhetta Vivi Kristiana Erni Suparti, Erni Indriastiningsih, Erna Langgeng Vodka Riyanto Maresta Andriani Prilya Shanty Andrianie Rosita Yuniati Sunardi Sunardi Widyatmoko Reza Prambudi