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All Journal Jurnal Ilmiah Dinamika Teknik TEKMAPRO Journal of Industrial Engineering and Management Jurnal Teknik Industri : Jurnal Hasil Penelitian dan Karya Ilmiah dalam Bidang Teknik Industri Jurnal Agritechno Jurnal Teknik Industri
Suwardi Gunawan
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Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Engineering Environmental Science Industrial & Manufacturing Engineering Materials Science & Nanotechnology Mechanical Engineering

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PENGARUH MOTIVASI, KEPUASAN KERJA, DAN KOMITMEN ORGANISASIONAL TERHADAP KINERJA KARYAWAN (Studi Kasus PT. PLN Sektor Mahakam Samarinda) Suwardi Gunawan; Ratna Sari Sirajang; Dutho Suh Utomo
Jurnal Ilmiah Dinamika Teknik DINAMIKA TEKNIK VOL. 13 NO. 1 JANUARI 2020
Publisher : Jurnal Ilmiah Dinamika Teknik

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (259.396 KB)

Abstract

Electricity is the impetus of economic activity and improving the quality of human life. PT PLN (Persero) Sektor Mahakam Samarinda as the company that is supply the electricity who keep trying to provide the best service to their customer, so its demanding to every elements which is involved in improving the performance. The aim this study was to know about the influence of motivation of variable, job satisfaction, and organizational commitment to the employee’s performance at PT PLN (Persero) Sektor Mahakam, Samarinda. The respondent of this study was the employees of 4 power plants in Samarinda and Kutai Kartanegara which is owned by PT PLN (Persero), there are 132 respondents. The data was collected by using questionnaire method and giving the question list or questionnaire to the respondents directly. The data analysis technic in this study was using analysis SEM (structural equation modelling) that is operated by AMOS 22 program. The results of this study showed that the variable of job satisfaction was not influential to the employee’s performance (CR = -1,216; P = 0,224), the variable of motivation was influential to the employee’s performance (CR = 2,412; P = 0,016), the variable of job satisfaction was not influential to the organizational commitment (CR = 0,868; P = 0,385), the variable of motivation was influential to the organizational commitment (CR = 2,022; P = 0,043), and the variable of organizational commitment was not influential to the employee’s performance (CR = -1,102; P = 0,271) Keywords: Performance, Organizational Commitment, Job Satisfaction, and Motivation
ANALISIS STRATEGI PEMASARAN PRODUK AIR MINUM DALAM KEMASAN MERK AMULA DENGAN METODE QUANTITATIVE STRATEGIC PLANNING MATRIX (QSPM) Arinda Dewi Cahyaningrum; Dharma Widada; Suwardi Gunawan
Jurnal Ilmiah Dinamika Teknik DINAMIKA TEKNIK VOL. 14 NO. 2 JULI 2021
Publisher : Jurnal Ilmiah Dinamika Teknik

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Abstract

Kebutuhan air minum yang higienis dan mudah untuk dikonsumsi semakin menjadi budaya modern baru. Semakin lama air bersih akan sulit didapatkan karena pencemaran air semakin bertambah. Hadirnya air minum dalam kemasan membuat semua menjadi lebih mudah dan dapat dibawa kemana-mana. Air minum dalam kemasan (AMDK) adalah air baku yang telah melalui sebuah proses sterilisasi, dikemas, dan aman untuk diminum mencakup air mineral dan air demineral. Badan Pengelola Usaha (BPU) memproduksi air minum dalam kemasan merk AMULA dalam tiga ukuran yaitu, 330 ml, 10 liter, dan 19 liter. AMULA diproduksi hanya untuk kalangan Universitas Mulawarman. Dalam pemasarannya AMULA menggunakan metode mouth to mouth dan melakukan penjualan di pameran-pameran yang diselenggarakan oleh Universitas Mulawarman serta melalui sosial media. Berdasarkan hal tersebut dirasa perlu merumuskan strategi pemasaran agar dapat berkembang dalam memasarkan AMULA. Penentuan strategi pemasaran dilakukan melalui tiga tahap, yang pertama yaitu tahap input dilakukan dengan menggunakan metode Matriks Evaluasi Faktor Internal (IFE) dan Matriks Evaluasi Faktor Eksternal (EFE). Pada matriks IFE, didapatkan total skor sebesar 2,782, sedangkan pada matriks EFE didapatkan skor sebesar 3,483. Kedua berdasarkan analisis faktor internal dan eksternal yang didapatkan dilakukan tahap pencocokan dengan metode Matriks IE dan Matriks SWOT. Matriks IE menggunakan skor yang didapatkan pada matriks IFE dan matriks EFE menunjukan bahwa AMULA berada pada sel II, dengan strategi yang dapat digunakan yaitu tumbuh dan membangun. Berdasarkan strategi tersebut serta faktor internal dan eksternal, maka dirumuskan strategi dengan menggunakan Matriks SWOT dan didapatkan delapan strategi alternatif. Tahap terakhir yaitu tahap keputusan dengan menggunakan metode QSPM. QSPM digunakan untuk mengevaluasi alternatif strategi yang didapatkan pada Matriks SWOT, kemudian diberikan peringkat pada strategi-strategi tersebut. Pada peringkat pertama yaitu strategi meningkatkan jumlah konsumen dengan meningkatkan pemasaran dan publikasi menggunakan media cetak dan elektronik dengan perolehan skor daya tarik sebesar 5,732. Alternatif strategi yang diprioritaskan untuk diterapkan adalah meningkatkan jumlah konsumen dengan meningkatkan pemasaran dan publikasi melalui media cetak dan elektronik.
PERANCANGAN PRODUK PAI BUAH LAI DENGAN MENGGUNAKAN MODEL KANO DAN METODE QFD Ainun Rif'ah; Farida Djumiati Sitania; Suwardi Gunawan
Jurnal Agritechno Jurnal Agritechno, Vol. 13, Number 2, Oktober 2020
Publisher : Depertemen Teknologi Pertanian Universitas Hasanuddin

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/at.v13i2.362

Abstract

Lai is the original fruit of Borneo. Lai has the potential as a superior tropical fruit to accompany durian with its unique properties. Lai has yellow and orange flesh, fresh taste, and soft fragrant. The utilization of lai fruit is still not maximum, it can be seen that the fruit is only sold when the fruit is ripe and consumed directly without any processing innovation so that the selling value of the fruit is low and the shelf life is short. The purpose of this research is to design processed lai fruit into pie products according to consumer needs using the Kano Model and The Quality Function Deployment (QFD) Method at the product planning stage. Data collection was carried out by distributing Kano questionnaires and the level of importance questionnaires. Questionnaires were distributed to people who lived in Samarinda who have an age range between 20 to 30 years who have consumed pies and lai fruit. The Kano questionnaire was used to determine the characteristics required by consumers. While the importance level questionnaire was used to obtain data on the level of consumer interest. The Kano model and Quality Function Development (QFD) Method were used to process the data in the product planning stage by compiling the House of Quality (HOQ). Based on data processing by using The Kano Model, obtained there were 12 statements classified as one dimensional, 2 statements classified as must be, and 7 statements classified as indifferent. There were 14 statements related to consumer’s characteristics classified into Quality Function Development (QFD), they were included in the category one dimensional and must be. Based on data processing by using Quality Function Development (QFD), obtained 12 technical parameters which could be developed based on consumers’ need. The marketable design of the Lai pie product that is preferred by consumers is the one with dough mixing process, baking process, and quality control process.Those three technical parameters are closely related to the five priorities of consumers’ characteristics. The dough mixing process is associated with the existed genuine taste of Lai and the smoothness of Lai vla (custard). The baking process is affiliated with the crispiness of Lai pie crust and its delicious aroma. The Quality Control process is related to product sorting before it is marketed.
Analisis Dan Pengembangan Strategi Mitigasi Risiko Pada Proses Produksi Kayu Lapis (Plywood) (Studi Kasus: PT. SLJ Global Tbk) Andi Deny; Anggriani Profita; Suwardi Gunawan
JTI: Jurnal Teknik Industri Vol 9, No 1 (2023): JUNI 2023
Publisher : Universitas Islam Negeri Sultan Syarif Kasim Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24014/jti.v9i1.21461

Abstract

PT. SLJ Global Tbk is wood industry factory located in Eas Kalimantan. The problem faced by the company is in the plywood production process. The purpose of this study was to determine the risks in the plywood production process at PT. SLJ Global Tbk, to determine the level of risk in the plywood production process using the FMEA method, and provide mitigation proposals to minimize risk in the plywood production process using the TOPSIS method. TheFMEA method, which is carried out by multiplying the severity, occurence, and detection ratings for each risk code and priority alternatives, is obtained using the TOPSIS method using Microsoft Excel. The critical risk results obtained are risks with code F6 which have an RPN value of 252, namely spare parts that are difficult to provide. The priority alternative results obtained for overcoming critical risks are optimizing maintenance performance (A2) with a rating of 1 which has a preference value (VI) of 1.0000.
ANALISIS KUALITAS PELAYANAN PADA RITEL MODERN DENGAN PENDEKATAN RETAIL SERVICE QUALITY SCALE (RSQS) DIKOMBINASIKAN DENGAN CUSTOMER SATISFACTION INDEX (CSI)” Ayuning Tias; Yudi Sukmono; Suwardi Gunawan
Tekmapro Vol. 17 No. 2 (2022): TEKMAPRO
Publisher : Program Studi Teknik Industri Universitas Pembangunan Nasional Veteran Jawa Timur

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33005/tekmapro.v17i2.315

Abstract

Indomaret Trikora merupakan salah satu cabang Indomaret yang terletak di wilayah Kota Samarinda tepatnya di Kecamatan Palaran. Indomaret cabang ini terus mengalami penurunan performance setiap bulannya dalam hal omset dan profit yang didapatkan. Belum pernah dilakukannya penelitian serupa dan banyaknya keluhan yang masih muncul membuat penelitian terkait tingkat kualitas pelayanan dan kepuasan pelanggan menggunakan metode Retail Service Quality Scale (RSQS) dan Customer Satisfaction Index (CSI) penting untuk dilakukan. Penelitian ini membahas mengenai pengaruh signifikan variabel kualitas layanan terhadap kepuasan pelanggan. Hasil penelitian menunjukkan bahwa tingkat kualitas pelayanan pada Indomaret Trikora sudah cukup baik meskipun masih terdapat dua atribut yang bernilai gap negatif. Masing-masing pada atribut ke-5 dimensi reliability dengan nilai gap yaitu -0,6 dan pada atribut ke-2 dimensi kebijakan dengan nilai gap yaitu -0,38. Hasil uji Wilcoxon diketahui bahwa dari semua variabel H0 ditolak sehingga menunjukkan adanya perbedaan signifikan antara persepsi dan harapan. Selain itu, didapatkan pula nilai CSI sebesar 80,171% yang berarti pelanggan sudah puas dengan layanan yang diberikan. Tingkat kepuasan pelanggan terendah terdapat pada dimensi reliabilitas yakni sebesar 70,120% dan tingkat kepuasan tertinggi terdapat pada dimensi interaksi personal sebesar 72,724%. Interaksi personal dengan koefisien korelasi spearman 0,653 merupakan dimensi yang paling berpengaruh signifikan terhadap kepuasan pelanggan secara keseluruhan.
Analisis Pengendalian Kualitas Crude Palm Oil (CPO) Menggunakan Metode Six Sigma (Studi Kasus: PT. XYZ) Marselina, Siska; La Ode Ahmad Safar; Suwardi Gunawan
Jurnal Teknik Industri (JATRI) Vol. 3 No. 1 (2025): Jurnal Teknik Industri (JATRI)
Publisher : Universitas Mulawarman

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30872/jatri.v3i1.1340

Abstract

Kualitas merupakan standar karakteristik produk dengan tujuan memberikan kepuasan kepada konsumen. Pengendalian kualitas adalah aktivitas pengendalian proses untuk mengukur ciri-ciri kualitas produk dan membandingkan dengan spesifikasi atau persyaratan. PT. XYZ merupakan perusahaan yang memproduksi hasil olahan buah kelapa sawit berupa Crude Palm Oil (CPO). Kualitas CPO menjadi faktor yang sangat penting bagi perusahaan sehingga dapat meningkatkan daya saing, pendapatan perusahaan dan kepercayaan konsumen. Pada proses pengolahan CPO terjadi beberapa penyimpangan memengaruhi kualitas CPO. PT. XYZ memiliki 3 indikator kualitas CPO yaitu kadar asam lemak bebas sebesar ≤3,5%, kadar air sebesar ≤0,2% dan kadar kotoran sebesar ≤0,02%. Berdasarkan penelitian yang dilakukan, diketahui bahwa kadar asam lemak bebas yang dihasilkan sebesar 5.046%, kadar air yang dihasilkan sebesar 0.333% dan kadar kotoran yang dihasilkan sebesar 0.025%. Berdasarkan hasil indikator tersebut diketahui bahwa kualitas CPO yang dihasilkan oleh PT. XYZ belum memenuhi standar yang telah ditetapkan perusahaan sehingga perlu dilakukan pengendalian kualitas. Analisis Six Sigma dilakukan untuk mengetahui kualitas yang dihasilkan, faktor-faktor yang memengaruhi kualitas dan tindakan perbaikan kualitas pada CPO. Metode Six Sigma dilakukan dengan 5 tahapan yaitu DMAIC dimulai dari define, measure, analyze, improve, dan control. Hasil perhitungan yang didapatkan dari nilai Six Sigma adalah -1.06 dengan DPMO sebesar 994.741. Adapun penyebab kegagalan tertinggi adalah kualitas bahan baku yang tidak baik dengan nilai RPN sebesar 196. Faktor-faktor penyebab kegagalan disebabkan oleh faktor manusia, mesin, metode dan material. Usulan perbaikan yang diberikan yaitu melakukan peningkatan motivasi kerja, pengawasan terhadap pemilihan bahan baku, pelatihan terhadap teknisi mesin, dan pengawasan berkala terhadap mesin maupun karyawan.
Analisis Human Error Dengan Metode SHERPA Dan HEART Pada Budidaya Telur Burung Puyuh Hendrawan, Aldi; Dutho Suh Utomo; Suwardi Gunawan
Jurnal Teknik Industri (JATRI) Vol. 3 No. 1 (2025): Jurnal Teknik Industri (JATRI)
Publisher : Universitas Mulawarman

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30872/jatri.v3i1.1367

Abstract

Lovepuyuh UMKM is a business located in Bangun Rejo Village, Tenggarong Oppo District, Tenggarong City, East Kalimantan. This business is engaged in production related to quail such as meat, seeds and quail eggs. Based on LovePuyuh MSME data for each quail egg production process, 80% of the products are classified as perfect products. Meanwhile, 5% of the products were seriously damaged and the other 15% were moderately damaged. This research uses the method Systematic Human Error Reduction and Prediction Approach (SHERPA) and the Human Error Assessment and Reduction Technique (HEART) method. The results of this research show that human error can occur, namely that there are 14 things that can occur in the human error ceramic production process. Human error occurs in 5 main work processes in each sub-job. In the cage preparation process there are 3 human errors, in the breeding process there are 3 human errors, in the cage maintenance process there are 3 human errors, in the health inspection process there are 2 human errors, and in the harvesting process there are 3 human errors. Classification Errors The total work is divided into 9 errors in the action category (action errors), 3 errors in the checking category (checking errors), and 2 errors in the selection category (selection errors). The largest HEP value is found in the quail egg production process, namely in the cage temperature calculation sub-work with a value of 0.99 and the smallest HEP is in the seed type selection process with a value of 0.0000888. Potential errors The biggest problem occurs in the sub-work of cleaning cages from dirt, so special attention is needed from the operator to prevent errors.
Co-Authors Ainun Rif'ah Aldi Hendrawan Andi Deny Anggriani Profita Arinda Dewi Cahyaningrum Ayuning Tias Dharma Widada Dutho Suh Utomo Farida Djumiati Sitania La Ode Ahmad Safar Marselina, Siska Ratna Sari Sirajang Yudi Sukmono, Yudi