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USULAN PERBAIKAN PERANCANGAN PRODUK SEPATU PERAWAT DENGAN PENDEKATAN METODE QUALITY FUNCTION DEPLOYMENT (QFD) Dewi Shofi Mulyati; Nugraha Nugraha; Iyan Bachtiar
Teknoin Vol. 22 No. 6 (2016)
Publisher : Faculty of Industrial Technology Universitas Islam Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20885/teknoin.vol22.iss6.art2

Shoes are footwears needed by everyone such as employees, housewives, students or any other profession to do their activity. One example of profession that wears shoes in doing their work is a nurse in the hospital. An intial observation done to the nurse profession in the hospital shows that there is a problem in the condition of the shoes they wear. The shoes condition is not suitable to the characterisctic of the work, as well as to the condition of the workplace enviroment, which could lead to fatigue to the nurses and significantly influence the stress level of the nurses. The study aims to design a shoes that meet the the consumers wishes and the ergonomic value which eventually could be proposed as the improvement design for the nurse shoes. The method used in this study is Quality Function Deployment (QFD) as a design method used to determine the priority needs and desires of consumers, as well as to classify them. From the data processing and analysing, it is shown that the innovation made in the shoes for nurses are on the material used, which previously used a cow skin and now it uses velvet, in order to reduce the production cost; the heel design of the shoes which is modified to be more varies to meet the nurse needs; the replacement on the soles materials so they would not be slippery and they would cost less.

PENGEMBANGAN MODEL PELATIHAN IPTEKS BAGI KEWIRAUSAHAAN (IbK) UNTUK MENINGKATKAN KEMAMPUAN PENGELOLAAN BISNIS DIKALANGAN MAHASISWA Nugraha Nugraha; Reni Amaranti; Aswardi Nasution
Teknoin Vol. 22 No. 6 (2016)
Publisher : Faculty of Industrial Technology Universitas Islam Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20885/teknoin.vol22.iss6.art6

Main discussion of this study is about the need proper entrepreneurship training program in higher education, especially for students, this study aims to acquire as well as to develop a proper entrepreneurial training model to improve ability of business management among students. The approach Model used in this study are ; 1) the development model of training science and technology for Entrepreneurship (IbK) , 2) model of Problem Based Learning (PBL) is one of the training strategy oriented contectual teaching and learning process (CTL) .The CTL training concept helps the trainers / instructors / teachers to links materials with real world situations as well as to encourage the participants using their knowledge to be applied in their real life situation the members of society. From the training model implementation results, it can be concluded that: 1) The training model combining The Problem Based Learning (PBL) and the development of science and technology training model for Entrepreneurship (IbK )could be effectively applied in an entrepreneurship training program for higher education level students, 2 ) This model succesfully synergize the materials / theories of the training to the real world situations ; 3) This model also works to build the teamwork. Finally, this model manage to indicate its effectiveness by the level of attendance at 90%, as well as teamwork formed in making innovative, original and worth-to-be implemented business proposal.

TEKNOLOGI PENYULINGAN MINYAK SEREH WANGI SKALA KECIL DAN MENENGAH DI JAWA BARAT Aviasti Anwar; Nugraha Nugraha; Aswardi Nasution; Reni Amaranti
Teknoin Vol. 22 No. 9 (2016)
Publisher : Faculty of Industrial Technology Universitas Islam Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20885/teknoin.vol22.iss9.art4

Citronella oil processing industry made a major contribution in improving the economy of the community, especially involve businesses, that is farmers and industrialists. Issues contained in the refining of citronella oil, one of which is requiring relatively large initial costs. The main objective of this research is to create Â model of Â industry system Â for Â citronella oil processing, Â small and medium scale so as to optimize the potential and available resources. The first step taken was Â identify the technologies used, determine the scale of production, how to manage and determine the variables considered to be a critical factor in the refining industry of citronella oil . As of this paper is made, a team of researchers have done several times a survey to Â see manufactured machine for citronella refining Â and compare the right technology so citronella oil produced is optimal In addition, researchers conducted a survey to a distillery that uses machine examined, to see firsthand how the refining machine. Stages of research conducted in a structured Â from preliminary studies, the formulation of the problem and determining the purpose of research, literature studies, define the steps of research, collection of data required, and the design of industrial systems, implementation models, and the final analysis of the results of implementation and improvement models.

Strategi Pengembangan Sektor Industri Alas Kaki Berbahan Kulit dengan Metode Analisis SWOT dan Bisnis Model Canvas Risma Fitriani; Nugraha Nugraha; Djamaludin Djamaludin
SITEKIN: Jurnal Sains, Teknologi dan Industri Vol 18, No 1 (2020): Desember 2020
Publisher : Fakultas Sains dan Teknologi Universitas Islam Negeri Sultan Syarif Kasim Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24014/sitekin.v18i1.11753

Dalam beberapa tahun terakhir, pengembangan sub sektor industri dibidang alas kaki berbahan kulit telah diamati di berbagai penjuru dunia, terlebih alas kaki berbahan kulit masuk dalam salah satu industri kreatif sektor fesyen. Terlebih Indonesia menduduki peringkat keempat sebagai produsen alas kaki di dunia. Untuk mendukung pengembangan industri alas kaki berbahan kulit, penelitian ini bertujuan untuk merancang model bisnis yang sesuai dengan posisi industri alas kaki berbahan kulit saat ini agar lebih tepat sasaran dalam pengembangan industri tersebut. Berdasarkan hal tersebut, metode yang dilakukan adalah dengan menggunakan analisis SWOT untuk mengukur posisi bisnis industri, dan dikombinasikan dengan menggunakan model bisnis canvas untuk memetakan model bisnis yang dapat dijadikan pedoman dalam upaya pengembangan industri alas kaki berbahan. Hasil dari penelitian ini diketahui bahwa industri alas kaki berbahan kulit ada pada posisi nilai matriks yang cukup tinggi, sehingga termasuk pada kategori strategi tumbuh dan membangun, maka ada beberapa alaternatif yang tepat untuk posisi bisnis seperti ini, yaitu diantaranya dengan integrasi industri baik secara mundur, maju, maupun horizontal, selain itu dapat dilakukan penetrasi pasar, pengembangan pasar, dan pengembangan produk. Maka dari beberapa alternatif tersebut, dirumuskan rencana pengembangan industri alas kaki berbahan kulit melalui bisnis model canvas yang memetakan 9 blok komponen dalam meningkatkan bisnis.

Perancangan Strategi Pemasaran Menggunakan Metode QSPM di Café X Indramayu Hendrik Ari Yanto; Nugraha
Jurnal Riset Teknik Industri Volume 2, No. 1, Juli 2022, Jurnal Riset Teknik Industri (JRTI)
Publisher : UPT Publikasi Ilmiah Unisba

Abstract. The increasingly fierce competition between Café businessmen in Indonesia, requires these business actors to be able to determine the opportunities for success and survival, it is also very small to survive and compete with these small opportunities requires the right marketing strategy. The problems in this research are formulated as follows: (1) How is the purchasing power of the local community towards the culinary food products of the cafe seasen? (2) What are the factors that influence the level of sales of culinary products at X Indramayu Café? (3) What is the right marketing strategy to be applied to the seasen cafe in Indramayu?. The researcher uses the Quantitative Strategic Planning Matrix (QSPM) method. The results of this study are: The results of the study show that the purchasing power of the community towards Café X products has decreased in market share. Café X's market share from 2017 to 2019 continued to decline from 47.5% to 43.9% in 2019. The internal factor evaluation (IFE) matrix value was 2.67, which was above 2.5 which indicates the company's internal position which is strong and (EFE) of 2.68 above 2.5 (middle point) indicates that Café X is able to take advantage of external opportunities and avoid threats facing the company. After doing the QSPM analysis, it was found that the alternative strategy that was felt to be the most appropriate for Café X was product development. Abstrak. Semakin ketatnya persaingan antara pebisnis Café di Indonesia, menuntut para pelaku usaha tersebut harus dapat menentukan peluang untuk sukses dan bertahan, sangatlah kecil juga untuk bertahan dan bersaing dengan peluang yang kecil tersebut dibutuhkan strategi pemasaran yang tepat. Permasalahan dalam penelitian ini dirumuskan sebagai berikut: (1) Bagaimana daya beli masyakat sekitar terhadap produk makanan kuliner café X? (2) Faktor-faktor apa saja yang mempengaruhi tingkat penjualan produk kuliner di café X indramayu? (3) Bagaimana strategi pemasaran yang tepat untuk diterapkan pada kafe seasen di Indramayu?. Peneliti menggunakan metode Quantitative Strategic Planning Matrix (QSPM). Hasil dari penelitian ini adalah: Hasil penelitian menunjukan daya beli masyarakat terhadap produk Café X mengalami penurunan pangsa pasar. Pangsa pasar Café X sejak tahun 2017 hingga 2019 terus mengalami penurunan dari 47,5% menjadi 43,9% pada tahun 2019. Nilai matriks internal factor evaluation (IFE) adalah sebesar 2,67 berada di atas 2,5 yang mengindikasikan posisi internal perusahaan yang kuat dan (EFE) sebesar 2,68 diatas 2,5 (titik tengah) mengindikasikan bahwa Café X mampu menarik keuntungan dari peluang eksternal dan menghindari ancaman yang menghadang perusahaan. Setelah dilakukan analisis QSPM maka diperoleh strategi alternatif yang dirasakan paling tepat digunakan Café X adalah pengembangan produk.

Perancangan Strategi Pemasaran dengan Pendekatan Analisis SWOT dan Metode TOPSIS Shafa Assylla; Nugraha
Jurnal Riset Teknik Industri Volume 2, No. 2, Desember 2022, Jurnal Riset Teknik Industri (JRTI)
Publisher : UPT Publikasi Ilmiah Unisba

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29313/jrti.v2i2.1283

Abstract. A Bakery is one of the many micros, small and medium enterprises that do not yet understand the importance of a marketing strategy in competing with other competitors. The problem that occurred at A Bakery was not achieving the sales target of 80% of the monthly production volume. The purpose of this research is to identify the company's environmental factors that can increase sales volume and propose the right marketing strategy to A Bakery based on the ranking results using the TOPSIS method. The design strategy is carried out using SWOT analysis, calculating the IFE and EFE matrices, creating a SWOT matrix, and conducting SWOT quadrants, then determining alternative marketing strategies using TOPSIS to obtain A Bakery's marketing priority strategy. This study resulted in A Bakery's condition in the SWOT quadrant being in quadrant 2 (diversification). This makes the suitable strategy for A Bakery is to utilize and maintain its strengths to avoid and deal with the impact of various external threats. The resulting strategic alternatives are improving good relations with suppliers and customers (A1), creating a special social media account for A Bakery (A2), registering A Bakery products with online food delivery services (A3). The results show that the priority strategy to be used by A Bakery is A2. Abstrak. A Bakery merupakan salah satu dari sekian banyak usaha mikro, kecil dan menengah yang belum memahami pentingnya strategi pemasaran dalam bersaing dengan kompetitor lainnya. Permasalahan yang terjadi pada A Bakery adalah tidak tercapainya target penjualan sebesar 80% dari volume produksi bulanan. Tujuan dari penelitian ini adalah untuk mengidentifikasi faktor lingkungan perusahaan yang mampu meningkatkan volume penjualan dan mengusulkan strategi pemasaran yang tepat kepada A Bakery berdasarkan hasil pemeringkatan menggunakan metode TOPSIS. Strategi perancangan dilakukan dengan menggunakan analisis SWOT, menghitung matriks IFE dan EFE, membuat matriks SWOT, dan melakukan kuadran SWOT, kemudian menentukan alternatif strategi pemasaran menggunakan TOPSIS untuk mendapatkan strategi prioritas pemasaran A Bakery. Penelitian ini menghasilkan kondisi A Bakery pada kuadran SWOT berada pada kuadran 2 (diversifikasi). Hal ini membuat strategi yang cocok untuk A Bakery adalah dengan memanfaatkan dan mempertahankan kekuatannya untuk menghindari dan menghadapi dampak dari berbagai ancaman eksternal. Alternatif strategi yang dihasilkan adalah meningkatkan hubungan baik dengan pemasok dan pelanggan (A1), membuat akun media sosial khusus A Bakery (A2), mendaftarkan produk A Bakery ke layanan pesan antar makanan online (A3). Hasil pemeringkatan menggunakan metode TOPSIS diketahui bahwa strategi prioritas yang akan digunakan oleh A Bakery adalah A2.

A Combination of Importance-Performance Analysis and Gap Analysis for Improving Quality Service in a Pastry Company Hirawati Oemar; Nugraha Nugraha; Maulida Dwi Amelia
JIE Scientific Journal on Research and Application of Industrial System Vol 8, No 2 (2023)
Publisher : President University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33021/jie.v8i2.4195

PT. X is a well-known pastry company due to its consistent flavors and high product quality. PT. X saw a decrease in sales while competing businesses saw an increase. Based on the results of the preliminary questionnaire from 33 customers, it is known that customer satisfaction is a factor influencing the decline in sales experienced by PT X. The aim of this research is to identify the factors that influence customer satisfaction and the gap between consumers and management at PT. X and provide recommendations for improving PT. X's service quality to compete with similar companies. This study used an importance-performance analysis, a customer satisfaction index, and a gap analysis to enhance service quality. The findings showed that the customer satisfaction index had a value of 66.78% and that the Cartesian diagram of importance-performance analysis contained seven attributes in quadrant 1, indicating that these attributes require development. The gap analysis results indicate that all attributes have a negative gap value. To increase customer satisfaction, service quality must be improved based on the overall results of data processing. Making SOPs for employees, offering appealing promotions to customers, and rewarding and punishing employees for their efforts are among the recommendations made.

Perancangan Strategi Pemasaran dengan Pendekatan Analisis SWOT dan Metode TOPSIS Shafa Assylla; Nugraha
Jurnal Riset Teknik Industri Volume 2, No. 2, Desember 2022, Jurnal Riset Teknik Industri (JRTI)
Publisher : UPT Publikasi Ilmiah Unisba

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29313/jrti.v2i2.1283

Abstract. A Bakery is one of the many micros, small and medium enterprises that do not yet understand the importance of a marketing strategy in competing with other competitors. The problem that occurred at A Bakery was not achieving the sales target of 80% of the monthly production volume. The purpose of this research is to identify the company's environmental factors that can increase sales volume and propose the right marketing strategy to A Bakery based on the ranking results using the TOPSIS method. The design strategy is carried out using SWOT analysis, calculating the IFE and EFE matrices, creating a SWOT matrix, and conducting SWOT quadrants, then determining alternative marketing strategies using TOPSIS to obtain A Bakery's marketing priority strategy. This study resulted in A Bakery's condition in the SWOT quadrant being in quadrant 2 (diversification). This makes the suitable strategy for A Bakery is to utilize and maintain its strengths to avoid and deal with the impact of various external threats. The resulting strategic alternatives are improving good relations with suppliers and customers (A1), creating a special social media account for A Bakery (A2), registering A Bakery products with online food delivery services (A3). The results show that the priority strategy to be used by A Bakery is A2. Abstrak. A Bakery merupakan salah satu dari sekian banyak usaha mikro, kecil dan menengah yang belum memahami pentingnya strategi pemasaran dalam bersaing dengan kompetitor lainnya. Permasalahan yang terjadi pada A Bakery adalah tidak tercapainya target penjualan sebesar 80% dari volume produksi bulanan. Tujuan dari penelitian ini adalah untuk mengidentifikasi faktor lingkungan perusahaan yang mampu meningkatkan volume penjualan dan mengusulkan strategi pemasaran yang tepat kepada A Bakery berdasarkan hasil pemeringkatan menggunakan metode TOPSIS. Strategi perancangan dilakukan dengan menggunakan analisis SWOT, menghitung matriks IFE dan EFE, membuat matriks SWOT, dan melakukan kuadran SWOT, kemudian menentukan alternatif strategi pemasaran menggunakan TOPSIS untuk mendapatkan strategi prioritas pemasaran A Bakery. Penelitian ini menghasilkan kondisi A Bakery pada kuadran SWOT berada pada kuadran 2 (diversifikasi). Hal ini membuat strategi yang cocok untuk A Bakery adalah dengan memanfaatkan dan mempertahankan kekuatannya untuk menghindari dan menghadapi dampak dari berbagai ancaman eksternal. Alternatif strategi yang dihasilkan adalah meningkatkan hubungan baik dengan pemasok dan pelanggan (A1), membuat akun media sosial khusus A Bakery (A2), mendaftarkan produk A Bakery ke layanan pesan antar makanan online (A3). Hasil pemeringkatan menggunakan metode TOPSIS diketahui bahwa strategi prioritas yang akan digunakan oleh A Bakery adalah A2.

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