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All Journal JURNAL PASTI (PENELITIAN DAN APLIKASI SISTEM DAN TEKNIK INDUSTRI) Jurnal Optimasi Sistem Industri Journal of Industrial Engineering Management International Journal Mathla'ul Anwar of Halal Issues International Journal of Integrative Sciences International Journal of Halal System and Sustainability
Irma Nur Afiah
Universitas Muslim Indonesia
Religion Agriculture, Biological Sciences & Forestry Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Energy Engineering Industrial & Manufacturing Engineering Mechanical Engineering Medicine & Pharmacology Social Sciences Transportation Other

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ANALYSIS OF RATING SCALE MENTAL EFFORT (RSME) TO DETERMINE THE MENTAL WORKLOAD OF WORKERS AT SUGAR FACTORY IN SOUTH SULAWESI Rahmaniah Malik; Irma Nur Afiah; Muhammad Dahlan; Zakir Sabara HW; Taufik Nur; Risal Iswandi
Jurnal PASTI (Penelitian dan Aplikasi Sistem dan Teknik Industri) Vol 15, No 2 (2021): Jurnal PASTI
Publisher : Universitas Mercu Buana

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (247.435 KB) | DOI: 10.22441/pasti.2021.v15i2.002

Abstract

Unconducive working conditions triggered fatigue and anxiety for the workers, such as an increase in mental workload. Mental workload is a work load that arises and can be seen from the work that has been carried out, which is formed cognitively (mind). Generally, mental workload is the difference between mental work demands and mental abilities possessed by the worker concerned. The level of workload of workers can be determined by applying workload analysis. One of the mental workload analysis methods is the Rating Scale Mental Effort (RSME) which is a method of mental workload measurement. The aims of this research are to determine the level of mental workload of workers, to identify the main causes of mental workload in the sugar production division, and also to provide suggestions to the company on the basis of identifying the mental workloads. The results of the study using workload analysis showed that the mental workload was quite high, i.e., the morning shift reached 97.3, the afternoon shift reached 101.8 and the night shift reached 99.66. The mental workload occurred due to continuous activities such as the sugar production process and excessively hot environment, as well as too high company targets.
ANALISIS KUALITAS LAYANAN BANK SYARIAH DENGAN MENGGUNAKAN METODE SERVQUAL DAN IMPORTANCE PERFORMANCE ANALYSIS (IPA) DI MAKASSAR Andi Pawennari; Irma Nur Afiah; Verawati Verawati; Muhammad Nusran; Muhammad Fakhri Arham
International Journal Mathla’ul Anwar of Halal Issues Vol. 1 No. 2 (2021)
Publisher : Universitas Mathla’ul Anwar Banten

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (638.403 KB) | DOI: 10.30653/ijma.202112.17

Abstract

The development of Islamic banking in the face of a highly competitive business environment in order to stay afloat is by developing customer service well, where the customer's perception of a quality becomes a benchmark for each agency or company. Bank Sulselbar branch of sharia located in Makassar is engaged in providing services to the community so that they are very concerned about comfort and service to the community. Through the Serquel method and Importance Performance Analysis we can find out the quality of service and handling complaints against customer loyalty through consumer satisfaction.Based on the results of the study with the Importance Performance Analysis method, most of the attributes are negative. Based on the analysis, there are 10 attributes that satisfy the user that the company must maintain so that it can maintain customer loyalty, that is; assist customers in conducting transactions, help customers who experience difficulties without being asked for help, provide fast service to customers when making transactions, be responsive in meeting customer needs in transactions, have good knowledge of types of banking services and products, always prioritizing hospitality in providing services to customers, always prioritizing politeness in providing services to customers, being a trusted place in saving money, always being kept clean and comfortable and always looking neat and polite. Conclusion of this research is that the performance of company must be maintained so that it can maintain customer loyalty.
PACKAGING DESIGN OF FRIED BANANA PRODUCTS FOR FOOD PACKAGING ASSURANCE FOR CONSUMERS USING FOOD DELIVERY SERVICES IN MAKASSAR CITY Lamatinulu Ahmad; Irma Nur Afiah; Nurul Chairany; Arfandi Ahmad; Muhammad Irfandi
Journal of Industrial Engineering Management Vol 7, No 2 (2022): Journal of Industrial Engineering and Management Vol 7 No 2
Publisher : Center for Study and Journal Management FTI UMI

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33536/jiem.v7i2.1325

Abstract

The culinary business in Indonesia is increasingly in demand by seeing the increasing number of people who like to hunt for a variety of food menus, both traditional, national, and international food. This is evidenced by the increasing number of culinary businesses that have been established from time to time, including culinary businesses that have developed in Indonesia such as Browcil, JCO, Pizza Hut, Burger King, Kentucky Fried Chicken, and Big Bananas. Big Bananas is one of the most popular culinary food businesses today. He started his business in September 2017 with two types of snacks, namely banana nuggets and banana rolls with flavors ranging from chocolate, and green tea, to vanilla. By joining Big Bananas with online delivery services, namely Gojek and Grab, packaging design must be paid more attention to ensure that these products reach consumers safely. So there is no anxiety for BigBananas consumers and Food Delivery service users, namely problems that often arise for Food Delivery service users such as easy-to-open packaging, no composition information, and no Big Bananas product packaging seal on the packaging which causes consumers to ask- asked about the safety of  Big Bananas products to consumers who use Food Delivery services, so the need for a new Big Bananas packaging design to guarantee food safety for consumers using Food Delivery services. So with that Big Bananas’ packaging needs to be redesigned to improve food safety in maintain product quality from the packaging by changing the packaging design, displaying complete attributes on the packaging, changing the color according to product characteristics, providing a seal on the packaging, and selecting the packaging material that is resistant to water and oil so that product quality is maintained and does not cause anxiety to Big Bananas customers in Makassar city
ANALYSIS OF THE PHYSICAL WORKLOAD OF SUGARCANE HARVEST WORKERS AS THE BASIS FOR DETERMINING THE LENGTH OF REST BREAK AT BONE ARASOE SUGAR FACTORY Irma Nur Afiah; Dinda Dwi Adelya Musda; Dirgahayu Lantara; Arfandi Ahmad
Journal of Industrial Engineering Management Vol 8, No 1 (2023): Journal of Industrial Engineering and Management Vol 8 No 1
Publisher : Center for Study and Journal Management FTI UMI

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33536/jiem.v8i1.1278

Abstract

Arasoe Bone Sugar Factory is one of the sugar factories in Bone Regency, South Sulawesi. The production process at this company entirely uses machines that run automatically. However, the sugarcane harvesting activity is still carried out manually. All sugarcane harvesting activities result in physical workload on workers, especially when lifting sugarcane since in one loading, the workers are able to lift more than 30 kg of sugarcane. This activity is carried out repeatedly which results in fatigue on the harvest workers. The other factors that affect fatigue on the harvest workers are the harvested sugarcane plantations that can reach approximately 7 hectares in area and the work that lasts for 7 hours each day. This study aims to determine how much physical workload is experienced by sugarcane harvest workers and to determine how long the rest break is based on the physical workload that is obtained while working for the sugarcane harvest workers. The assessment of physical workload was carried out using the Cardiovascular Load (%CVL) method and the calculation of the length of rest break was carried out using a physiological approach. Based on the results of calculating the percentage of Cardiovascular Load (%CVL), it was discovered that all respondents experienced fatigue consisting of 5 workers with a %CVL of 60%, 13 people with %CVL of 80%, and 2 people with %CVL of 100%. Therefore, all respondents were included into the category of heavy physical workload. The optimal rest break is 80.79 minutes, while the rest break given is only 60 minutes. Hence, an additional 20.79 minutes of rest break is needed. The rest break of 20.79 minutes is used for spontaneous breaks, i.e., short break after the workload.
Measuring the Halalness of Medical Drugs Containing Alcohol Nurjannah Nurjannah; Syamsul Bakhri; Irma Nur Afiah
International Journal of Halal System and Sustainability Vol 1, No 1 (2021)
Publisher : Universitas Muslim Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33096/injhss.v1i1.203

Abstract

Indonesia is a country that has the largest number of Muslims in the world, where around 80% of the population is Muslim. Every Muslim is instructed only to consume foods and drinks that are halal and beneficial to the body, including medical drugs, which are the topic of discussion in this paper. Medical drugs are drugs derived from substances or chemicals and chemicals, which are useful for diagnosing, preventing, reducing, eliminating, and curing diseases or symptoms of diseases, injuries, or physical and spiritual disorders in humans or animals, including beautifying the body or human body parts. The need for halal medicine is still an interesting issue to continue to be discussed, considering a large number of requests and many medicines that contain substances Islam prohibits. This paper aims to see whether it is halal or haram to consume medical drugs that contain alcohol. The approach discussed in this paper uses the basis of the Al-Qur'an, Hadith, and Fatwas of the Indonesian Ulema Council (MUI). The halalness of medical drugs includes three factors: the materials used, the production process, and product storage. Based on the MUI fatwa, drinks (including medical syrup types) containing more than 1% alcohol are haram to consume, except in emergencies. The purpose of an emergency is a situation in which there are no other types of medical drugs available in the area except for medical drugs that contain alcohol. In this regard, a polemic has emerged, namely, whether there is currently a situation and condition called an emergency, considering that there are many experts in the pharmacy field and technological sophistication. The result of the discussion of this paper is that if there is a medical drug that does not contain alcohol, then a medical drug that contains alcohol is haram for consumption by Muslims.
Role of 70% Alcohol in Halal Disinfectant Used Nurjannah Nurjannah; Syamsul Bakhri; Irma Nur Afiah; Resky Alqadri R; Rizka Yanti Ramli
International Journal of Halal System and Sustainability Vol 1, No 1 (2021)
Publisher : Universitas Muslim Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33096/injhss.v1i1.204

Abstract

At the end of 2019, a new disease caused by a virus emerged and attacked the respiratory system, this disease is known as the novel coronavirus disease 2019 (Covid-19). Covid-19 can spread through particles from the sufferer's sneeze or cough that stick to other objects such as clothing or electronic devices from surrounding people. Covid-19 first spread very rapidly in China and is currently spreading to other parts of the country. This pandemic is one of the things that people are worried about, but it can prevent various things. There are many ways to prevent the transmission of Covid-19, one of which is by using disinfectants. Disinfectants are chemicals used to kill or reduce the number of unwanted microorganisms, such as bacteria, fungi, and viruses. One of the active ingredients that is often used in making disinfectants is alcohol. Alcohol is effective against both Gram positive and Gram negative including resistant pathogens such as Methiciline Resistant Staphylococcus Aureus (MRSA) and Vancomicin Resistant Enterococci (VRE), Micobacterium tuberculosis, and various other fungi and viruses. The purpose of this paper is to see the halal use of disinfectants that use alcohol. This disinfectant is made in several stages, namely first 50 mL of 99.8% acetic acid with 250 mL of distilled water and 700 mL of 98% alcohol into a stirred tank. The stirring motor is turned on and the mixture is stirred for 15-20 minutes. While stirring add 50 mL of liquid soap (sunlight). To get the desired disinfectant content. After 15-20 minutes the stirring tank is turned off and the disinfectant product is ready for use. The purpose of making this disinfectant is as an ingredient for the spraying process as a preventive measure against the coronavirus, killing or inhibiting the proliferation of bacteria and viruses. As well as efforts to improve hygiene to prevent the spread of the Coronavirus (Covid-19). One of the steps is spraying in vital places or public facilities. This disinfectant spraying work program is useful to anticipate the spread of the Covid-19 virus. In addition, this activity is expected to provide comfort to the community, especially in the South Sulawesi area in doing outdoor activities. In connection with the above, the use of disinfectants containing alcohol is allowed or lawful to use.
Relationship between Organizational Learning and Supply Chain Agility on Organizational Performance: A Quantitative Study in Fashion SMEs Parama Kartika Dewa; Irma Nur Afiah; Rofiqul Umam
Jurnal Optimasi Sistem Industri Vol. 23 No. 1 (2024): Published in July 2024
Publisher : The Industrial Engineering Department of Engineering Faculty at Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/josi.v23.n1.p46-60.2024

Abstract

Supply Chain Agility (SCA) is recognized as a crucial component in fostering organizational agility, offering a competitive and expansionary strategy for businesses. However, the impact of SCA on organizational performance, particularly in the fashion industry, remains underexplored. This study aims to investigate how learning and agility within the supply chain affect the performance of fashion SMEs, providing a comprehensive understanding of these dynamics. Employing a quantitative approach, data were collected through a questionnaire from 180 fashion SMEs in the Special Region of Yogyakarta, with responses obtained from managers in the fashion industry sector. This methodological choice ensures that the insights gathered are both relevant and specific to the targeted industry. A Structural Equation Modeling using Partial Least Squares (SEM-PLS) was utilized to test the hypotheses, focusing on both the direct and indirect effects of internal and external learning dimensions on organizational performance. The findings reveal that both learning and supply chain agility significantly enhance the performance of fashion SMEs, underscoring their importance in boosting organizational effectiveness. Specifically, the study highlights that internal learning processes and external knowledge acquisition are both critical in fostering a more agile and responsive supply chain. These results contribute to the understanding of how SMEs in the fashion sector can leverage learning and agility to improve performance, supporting the development of more effective supply chain strategies. Consequently, the study's hypotheses are validated, providing valuable insights for practitioners and researchers in the field. This research underscores the potential for fashion SMEs to enhance their competitive edge and operational efficiency through strategic learning and agile supply chain management.
IMPROVING WORK POSTURE TO REDUCE WORK RISKS: CASE STUDY IN A CRACKERS FACTORY Milana Kartika; Parama Kartika Dewa; Irma Nur Afiah
Journal of Industrial Engineering Management Vol 9, No 1 (2024): Journal of Industrial Engineering and Management Vol 9 No 1
Publisher : Center for Study and Journal Management FTI UMI

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33536/jiem.v9i1.1835

Abstract

Culinary products in Yogyakarta include products that have a high level of demand. One of the products that consumers like is cracker. The process of making crackers in Yogyakarta is still predominantly done manually. This condition causes humans to play an important role in meeting cracker production targets. Based on observations and interviews with stakeholders in this cracker business, there are fundamental problems that must be resolved immediately. The problem is the number of complaints from production employees related to physical discomfort while working. This can lead to productivity issues. The expected solution is how to reduce the number of complaints of such employees.An ergonomic approach is used to solve this problem. Employee complaints regarding work discomfort are influenced by work risks present at production workstations. So that when work risks can be reduced, the number of employee complaints will also decrease. The method for assessing work risks and efforts to improve them is used the REBA method.Based on the priority of problems determined using the REBA method, information was obtained that the cracker printing workstation needs to be repaired immediately in order to reduce work risks. Improvements are made by designing trolley aids that can reduce the level of risk from a value of ten to five.
Support For Muslim Friendly Tourist Destinations in Makassar by Designing Ergonomics Based Ablution Places Using Approach of an Anthropometric Muhammad Nusran; Muhammad Nur Rahmadhani; Ahmad Padhil; Irma Nur Afiah; Sitnah Aisyah Marasabessy
International Journal of Integrative Sciences Vol. 3 No. 6 (2024): June 2024
Publisher : PT FORMOSA CENDEKIA GLOBAL

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55927/ijis.v3i6.9865

Abstract

The ablution place is one of the places that is always used as an initial means of prayer. From the results of the discussion, it is known that there are several design sizes that have been changed such as the height of the faucet from 100 cm to 136 cm, the width of the gutter from 20 cm to 25 cm and the addition of a shelf with a height of 120 cm to 163 cm to be used to put songkok and other items. Soap height from 110 cm to 140 cm. In addition, the addition of anti-slip rubber carpet on the floor along the ablution place is needed to provide safety so as not to slip due to slippery floors and the addition of a 35 cm high footrest from the 95 % PL percentile to make it easier to wash your feet and be safe and comfortable during ablution.Second, anti-slip floor surfaces to prevent slipping accidents, which often occur in wet areas. Third, the provision of physical supports such as handrails to assist users who need extra help, such as the elderly or those with limited mobility. By designing an ergonomic ablution place, it will enrich the literature in ergonomic design studies and also a commitment to improving the quality of life and spirituality of mosque worshipers, so that Muslim-friendly tourist destination facilities in halal tourism will be more attractive to visit
Co-Authors Ahmad Padhil Andi Pawennari Arfandi Ahmad Dewa, Parama Kartika Dinda Dwi Adelya Musda Dirgahayu Lantara Hiroki Nakashima Lamatinulu, Lamatinulu Milana Kartika Muhammad Dahlan Muhammad Fakhri Arham Muhammad Irfandi Muhammad Nur Rahmadhani Muhammad Nusran N Nurjannah, N Nurjannah Nurul Chairany Parama Kartika Dewa Ping Yeap Loh Rahmaniah Malik Resky Alqadri R Risal Iswandi Rizka Yanti Ramli Rofiqul Umam Satoshi Muraki Sitnah Aisyah Marasabessy Syamsul Bakhri Taufik Nur Verawati Verawati Zakir Sabara HW