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All Journal J@TI (TEKNIK INDUSTRI) SITEKIN: Jurnal Sains, Teknologi dan Industri Jurnal Optimasi Sistem Industri Jurnas Nasional Teknologi dan Sistem Informasi Jurnal Teknik Industri : Jurnal Hasil Penelitian dan Karya Ilmiah dalam Bidang Teknik Industri Jurnal Sains dan Teknologi: Jurnal Keilmuan dan Aplikasi Teknologi Industri Ensiklopedia of Journal Jurnal Hilirisasi IPTEKS (JHI) Buletin Ilmiah Nagari Membangun Jurnal Pembangunan Nagari Jurnal Abdi Insani Jurnal Surya Teknika AMAR (Andalas Management Review) Warta Pengabdian Andalas: Jurnal Ilmiah Pengembangan Dan Penerapan Ipteks INVENTORY : Industrial Vocational E-Journal On Agroindustry Andalasian International Journal of Applied Science, Engineering, and Technology METAL : Jurnal Sistem Mekanik dan Termal Jurnal Andalas: Rekayasa dan Penerapan Teknologi Andalasian International Journal of Social and Entrepreneurial Development Jurnal Industri Samudra

Prima Fithri

Departemen Teknik Industri, Fakultas Teknik, Universitas Andalas

Author-ID : 347451

Agriculture, Biological Sciences & Forestry Arts Humanities Automotive Engineering Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Dentistry Earth & Planetary Sciences Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Health Professions Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Mathematics Mechanical Engineering Medicine & Pharmacology Nursing Public Health Social Sciences Veterinary Other

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Pengembangan Instrumen Pewarnaan Alam pada Studio Wastra Pinankabu Muhammad Ilhamdi Rusydi; Prima Fithri; Haznam Putra; Andi Pawawoi; Muhammad Imran Hamid; Riko Nofendra
Warta Pengabdian Andalas Vol 28 No 4 (2021)
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat (LPPM) Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/jwa.28.4.514-520.2021

One of the obstacles the Pinankabu studio faces is the lack of adequate equipment for processing silk threads and the currently available dyeing equipment for natural dyeing. Some equipment such as degumming pans, hangers, furnaces, and stoves are no longer suitable for needs. The properties of silk, which vary with demand and temperature, must be studied under appropriate conditions. Currently, partners can not confirm whether these conditions are met at work. The planned solution to this problem is the design of degumming pans, hangers, furnaces, and stoves that can increase work effectiveness and improve the quality of production and design systems to measure pH and temperature accurately and in real-time. This activity aims to develop yarn processing equipment at Pinankabu studio to increase productivity and maintain product quality. The expected benefits of this activity are that partners have natural colouring instruments that can improve the quantity and quality of production. Operators can work comfortably because the equipment is designed to design ergonomic users. Equipment that will be developed is an example of a similar business. The method used was the implementation of engineered products on partners. The implementation stages consisted of problem formulation, solution determination, solution design, implementation, evaluation, and activity outputs. The expected result is that partners can increase the productivity and quality of the yarn produced.

Pendampingan Penerapan Sertifikasi Halal Produk UMKM dalam Meningkatkan Daya Saing Wenny Surya Murtius; Prima Fithri; Cesar Welya Refdi
Warta Pengabdian Andalas Vol 28 No 2 (2021)
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat (LPPM) Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/jwa.28.2.137-144.2021

Activities intended for Micro, Small and Medium Enterprises (MSMEs) in West Sumatra in obtaining Halal product certificates. The activity began with socialization and registration by MSMEs for products to be registered for halal certification. MSMEs, which are generally engaged in food processing, lack knowledge of the importance of product legality. The need to obtain product certification is demanded by increasing market competition and public awareness of the importance of the safety of a product they consume. In addition, the lack of knowledge of small business actors about the procedures that must be passed is also a significant problem. So, the implementation of this activity is significant in increasing the competitiveness of partner products. This community engagement activity aimed to help partners in product and business development and become partner facilitators to obtain product Halal certificates.

Analisis Efektifitas Mesin Miyano 001 Dengan Menggunakan Metode Overall Equipment Effectiveness (Oee) Di Pt. Sparta Guna Sentosa Prima Fithri; Hikma Cindikia Anwari; Ismail Kurnia; Pawenary Pawenary
Jurnal Andalas: Rekayasa dan Penerapan Teknologi Vol. 1 No. 1 (2021): Juni 2021
Publisher : Jurusan Teknik Elektro, Universitas Andalas

Sparta Guna Sentosa merupakan perusahaan salah satu perusahaan yang bergerak dalam bidang manufaktur. Setiap komponen yang diproduksi pada umumnya melalui proses permesinan. Mesin Miyano 001 merupakan salah satu mesin yang memegang peranan penting dalam aktivitas produksi, maka mesin tersebut harus senantiasa berada dalam kondisi baik dan memiliki efektivitas yang tinggi. Efektivitas mesin dapat diketahui dengan mengukur nilai Overall Equipment Effectiveness (OEE) dari mesin tersebut. Terdapat tiga faktor utama dalam pengukuran OEE, yaitu availability rate, performance rate, dan quality rate. Nilai standar dari ketiga faktor tersebut berturut-turut adalah 90%, 95%, dan 99%. Sedangkan untuk standar global dari nilai OEE adalah 85%. Berdasarkan nilai dari masing-masing faktor tersebut maka diperoleh nilai atau persentase dari OEE. Berdasarkan hasil pengukuran maka dapat disimpulkan bahwa nilai OEE pada mesin Miyano 001 yang paling rendah yaitu terjadi pada bulan November yaitu sebesar 55,82%. Faktor yang sangat berpengaruh terhadap rendahnya nilai OEE pada mesin Miyano 001 adalah nilai performancenya. Faktor penyebab rendahnya nilai OEE dikelompokkan dalam beberapa parameter yaitu manusia, mesin, material, dan material.

Peningkatan Kapasitas Pengelola UMKM dari sisi Manajemen Operasional dan Pemasaran Prima Fithri; Hanalde Andre; Cesar Welya Refdi; Wenny Surya Murtius
Jurnal Andalas: Rekayasa dan Penerapan Teknologi Vol. 2 No. 1 (2022): Juni 2022
Publisher : Jurusan Teknik Elektro, Universitas Andalas

Dalam memenuhi tujuan perusahan, terdapat setidaknya tiga fungsi dasar manajemen yang harus diterapkan yaitu fungsi pemasaran, fungsi operasional, dan fungsi keuangan. Masalah manajemen operasional dan manajemen pemasaran berawal dari tingkat pengetahuan (knowledge), keterampilan (skill), dan kecakapan (ability) yang belum maksimal. Oleh karena itu, hal tersebut dapat ditingkatkan dan dimaksimalkan melalui pendidikan bisnis atau pelatihan bisnis. Pelatihan bisnis ini bertujuan untuk meningkatkan kapasitas dalam pengelolaan usaha UMKM Kota Solok. Kegiatan ini dilakukan dengan Metode yang dilakukan yaitu diantaranya wawancara, pendampingan dan workshop melalui narasumber. Adanya kerjasama dengan Science Techno Park Universitas Andalas merupakan bentuk dukungan Pemerintah Kota Solok kepada pengusaha lokal untuk terus maju dan berkembang serta memiliki daya dukung dari segi kualitas dan kuantitas produk. Melalui pelatihan ini, diharapkan agar usaha yang dikelola oleh peserta dapat menunjukkan perkembangan yang signifikan terutama dari sisi manajemen operasional dan manajemen pemasaran perusahaan.

SIMULASI PERBAIKAN LEAD TIME PROSES PRODUK BUMPER MENGGUNAKAN VALUE STREAM MAPPING DAN PROMODEL DI PT. SUZUKI INDOMOBIL MOTOR Ismail Kurnia; Dionisius Debata; Prima Fithri
Jurnal Sains dan Teknologi: Jurnal Keilmuan dan Aplikasi Teknologi Industri Vol 22, No 2 (2022): JURNAL SAINS DAN TEKNOLOGI
Publisher : Sekolah Tinggi Teknologi Industri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36275/stsp.v22i2.497

The development of the industry in this globalization era is very rapid, causing complex problems. The era of globalization requires all aspects of life to adapt to the development of more advanced times with the sophistication of its technology. One of the ways to increase excellence is to minimize waste in the production line. Beginning by describing the actual condition of the production line and trying to eliminate the waste in order to realize a lean value stream. The method used is a value stream mapping that is useful for seeing the processing time detail so that it knows the value added and non value added as well and Promodel software to simulate the proposed improvement given to improve the process lead time. Based on the current stream map that has been made known waste activities that occur is over process, inventory, and waiting. The front bumper assy panel of the Model Y9J at PT. Suzuki Indomobil Motor is the product with the highest demand for spare parts, where the lead time for stock is 21.2 days, and the lead time for processing is 1.14 days so it is necessary to make improvements using a Value stream mapping simulation, so stock lead time to 6.1 days and process lead time to 0.6 day.

PENGEMBANGAN PRODUK MINUMAN TEH SUNGKAI DENGAN MEMPERTIMBANGKAN PREFERENSI KONSUMEN Prima Fithri; Intan Juwita; Alizar Hasan; Aslimuardi Muluk
Jurnal Sains dan Teknologi: Jurnal Keilmuan dan Aplikasi Teknologi Industri Vol 23, No 1 (2023): JURNAL SAINS DAN TEKNOLOGI
Publisher : Sekolah Tinggi Teknologi Industri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36275/stsp.v23i1.594

Aspek penting yang perlu dilakukan oleh produsen agar produknya dapat bersaing yaitu dengan melakukan pengembangan dan inovasi produk. Salah satu inovasi yang dapat dilakukan pada saat pandemi Covid-19 ini yaitu minuman dan makanan yang dapat meningkatkan imun tubuh seperti daun Sungkai yang dinamakan Teh Royal Sungkai Sinatra. Minuman ini merupakan produk baru hasil inovasi yang berawal dari maraknya penggunaan daun sungkai sebagai alternatif pengobatan Covid-19. Air rebusan daun sungkai dirasakan jika diminum langsung terasa pahit dan tidak praktis. Oleh karena itu perlu dilakukan pengembangan produk agar preferensi konsumen terpenuhi. Penelitian ini menggunakan integrasi metode Conjoint Analysis dan QFD. Metode Conjoint Analysis berfungsi untuk meneliti pasar terhadap preferensi konsumen mengenai atribut dan level yang menjadi fokus pelanggan, sedangkan QFD merupakan alat perencanaan yang berfungsi untuk memastikan preferensi konsumen diketahui pemilik usaha dalam pembuatan produk untuk peningkatan kepuasan pelanggan. Berdasarkan hasil penelitian, diperoleh empat atribut penting bagi konsumen terhadap produk minuman teh sungkai, yaitu atribut rasa, aroma, warna, dan harga. Berdasarkan atribut dan level yang dianggap penting tersebut diperoleh 16 kombinasi produk dari hasil olahan SPSS. Kombinasi produk terbaik yaitu rasa lemon dengan aroma normal, teh memiliki warna coklat, dan harga <Rp20.000. Selanjutnya dilakukan pengolahan respon teknis produsen berdasarkan preferensi konsumen yang telah didapatkan melalui metode Conjoint Analysis. Berdasarkan hasil wawancara didapatkan empat respon teknis, dengan respon teknis yang memiliki nilai kepentingan relatif tertinggi yaitu pemilihan bahan baku dengan nilai 25%, artinya pengembangan pertama yang harus diperhatikan oleh perusahaan adalah pemilihan bahan baku produk minuman teh royal sungkai Sinatra.

Budaya Seiri, Seiton, Seiso, Seiketsu, dan Shitsuke di Industri Kecil Menengah Kerupuk Azizah Dina Rahmayanti; Feri Afrinaldi; Reinny Patrisina; Yumi Meuthia; Hilma Raimona Zadry; Lusi Susanti; Prima Fithri; Desto Jumeno; Luthfi Fakhri Ramadhan
Warta Pengabdian Andalas Vol 30 No 2 (2023)
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat (LPPM) Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/jwa.30.2.192-200.2023

This community service activity was carried out by designing a cabinet for finished products and handing over the cabinet to a small and medium industry producing various types of crackers, namely IKM Kerupuk Azizah. IKM Kerupuk Azizah used open shelves to store packaged finished products. This practice was unhygienic and risky. Animals like rats and insects ate and damaged the materials and products. In addition, the warehouse needed to look more tidy. Moreover, from an aesthetic point of view, it was unattractive. A storage cabinet was designed to solve this problem. In designing the cabinet, available space, the number of piles of finished products, and the dimensions of the packaged finished products were considered. The results showed that, with a storage cabinet for finished products, IKM Kerupuk Azizah improved products’ quality and hygiene so that consumers would have more confidence in purchasing the products. In addition, IKM Kerupuk Azizah also applied the Seiri, Seiton, Seiso, Seiketsu, and Shitsuke (5S) principles in their work environment to create a clean, healthy, and comfortable workplace.

Sosialisasi Rempah Bahan Bumbu Rendang yang Terstandarisasi untuk Pemenuhan Kebutuhan di Sentra Rendang Kota Padang Novri Nelly; Eka Candra Lina; Ardi Ardi; Indra Dwipa; Prima Fithri; Berri Brilliant Albar; Muhammad Makky; Astri Harnov Putri
Warta Pengabdian Andalas Vol 30 No 3 (2023)
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat (LPPM) Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/jwa.30.3.379-385.2023

Spices or seasonings are something that determines the taste of Rendang. Standardization of spices as seasoning ingredients is needed to get Rendang with standardized quality and taste. Rendang entrepreneurs who are members of UMKM (Small Entrepreneurs) need knowledge about spices and seasonings. The Cooperative in Padang City accommodates the rendang entrepreneur group. Community service activities have been carried out to increase the knowledge of Rendang entrepreneurs. The activity aims to socialize the importance of standardized spices and seasonings. Socialization has been carried out as a community service activity with the community development approach method. A presentation of the material by the speaker and a discussion was held with the participants. The speakers are food experts, plant cultivation, and rendang entrepreneurs whose businesses have developed. The socialization was held at the Truntum Padang Hotel. The results are that making a standardized rendang product requires quality spices and seasoning ingredients. The speaker's presentation informs Rendang entrepreneurs about quality ingredients for Rendang production. The essential ingredients of spices and suitable processing methods will produce quality seasoning products.

Pendampingan Penentuan Industri Unggulan dan Program Pembangunan Industri Kabupaten Solok Prima Fithri; Alfadhlani Alfadhlani; Reinny Patrisina; Armijal Armijal
Warta Pengabdian Andalas Vol 30 No 2 (2023)
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat (LPPM) Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/jwa.30.2.370-378.2023

The industrial development process needs to be well planned so that the process can be carried out in a systematic, comprehensive, futuristic and measurable manner. The planned national industrial development policy has been outlined in the National Industrial Development Master Plan (RIPIN) 2015-2035. Based on data from the Central Bureau of Statistics for Solok Regency in 2022, it is known that the role of the agricultural sector in the regional economy is illustrated by its contribution to the Regency's Gross Regional Domestic Product (GRDP) Solok is still very dominant, while the contribution of the industrial sector is still around 5%. Therefore the Solok Regency Industrial Development Plan is needed to accelerate the achievement of the abovementioned target. It is even hoped that it can exceed the target. In addition, it intends to have a systematic and measurable plan for achieving the future industrial development vision in Solok Regency. The Solok Regency Industrial Development Plan for 2022-2042 has been prepared with a complete study, referring to relevant documents and field visits related to community business potential and existing resource potential. Five leading industries had been determined due to a study in Solok Regency.

Sosialisasi Pengukuran Tingkat Kematangan (Maturitas) Science Techno Park Menuju Level Utama Nasional bagi Akademisi Prima Fithri; Hanalde Andre; Uyung Gatot Syafrawi Dinata; Eka Candra Lina; Cesar Welya Refdi; Wenny Surya Murtius
Warta Pengabdian Andalas Vol 30 No 4 (2023)
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat (LPPM) Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/jwa.30.4.807-813.2023

Applying science and technology encourages innovation, increasing development productivity, independence and national competitiveness. Indonesia has a science and technology area named Science Techno Park (STP). Maturity measurement is an indicator of the level of an STP to apply science and technology for the welfare of society. There are three levels of maturity for STP, which are low (pratama), middle (madya), and high (utama). Before entering the best maturity level, STP must go through various kinds of preparation and fulfil the elements contained in it. The community service activity team at Universitas Andalas conducted a web seminar (webinar) to socialise the maturity assessment for STP Unand from the academic side. The webinar invited two experts on STP maturity measurement. One of the primary assessments is the number of products produced that are expected to come from the results of academic research. This activity can help STP Unand prepare to increase its maturity to a high level.

Co-Authors Abim Dwi Putra Adi Arga Arifnur Adi, Alexie Herryandie Bronto Afdhal Habibullah Afri Adnan Afrinaldi, Feri Ahmad Syafruddin Alexie Herryandie Alfadhlani Alima Shofia Alizar Hasan Amanda Febria Sari Amri Syahardi Andi Pawawoi Andiny, Rahima Anjar Noer Said Annise Sindikia Anton Satria Prabuwono Anton Satria Prabuwono Ardi Ardi Armijal Armijal Armijal, Armijal Aslimuardi Muluk Asmuliardi Muluk Astri Harnov Putri Aufar, Abi Rafdi Auliya, Muhammad Sulthonx Beni Harma Berri Brilliant Albar Berri Brilliant Albar Bronto Adi, Alexie Herryandie Caesar Welya Refdi Cesar Welya Refdi Danny Hidayat Debi Ansuly Dessy Kurnia Sari Desto Jumeno Dicky Fatrias Difana Meilani Dina Rahmayanti Dionisius Debata Donard Games Dwikha Wiriyawan Pamungkas Efirmansyah, Rian Eka Candra Lina Elita Amrina Eri Wirdianto Fadhita Maisa Asri Fandy Triawan Fandy Triawan Fifi Nadhroh Fitri Ramawinta Fourmarch Fourmarch Furqan, Yasmin Ananta Hadigufri Triha Hanalde Andre Handayani Gusmira , Yuni Hasmiandy Hamid Hayuzikra, Aufa Haznam Putra Hendra Saputra Henmaidi Henmaidi Henmaidi Henmaidi Henmaidi, Henmaidi Hikma Cindikia Anwari Hilma Raimona Zadry Ikhwan Arief Indra Dwipa Indrapriyatna, Ahmad Syafruddin Intan Juwita Islami, Fiqri Adilla Ismail Kurnia Ismail Kurnia Ismail Kurnia Joko Prasetyo Jonrinaldi Juniawan, Egi Adha Kamil, Insannul Kesogihan, R. Sultan Fauzi Kevry Ramdany Laura Amelia Triani Livia Sara Putri Lona Delviari Lusi Susanti Luthfi Fakhri Ramadhan Mahardika, Bima Mishbah, Muhammad Muzakki Mochammad Imron Awalludin Muhammad Imran Hamid Muhammad Makky Muluk, Asmuliardi Mutoharoh Mutoharoh Nabila, Jihan Nabila, Putri Nazli, Raihan Naufal Niffy Eri Yeni Nilda Tri Putri Nindy Hidayah NOVRI NELLY Nurike Oktavia Nurike Oktavia, Nurike Nurkhalila Fajrini Nurkhalila Fajrini Obel, Obel Pawenary, Pawenary Puti Afra Zenri Utami Puti Afra Zenri Utami Putra, Abim Dwi Putri, Ranti Mustika Putri, Refa Rahmalida Rahima Adinny Rahmad Haret Rayhanda Ranti Mustika Putri Ratni Prima Lita Rayhan Fadhlurrahman Rayhanda, Rahmad Haret Regina Yulinda Sari reinny patrisina Rida Rahim Rika Ampuh Hadiguna Riko Nofendra Rochman Rochman Rusli Rustam Rusydi, Muhammad Ilhamdi Septianas Yunior Silmi Silmi Suci Rahmawati Syaddad Hamdan , Farrell Syafrizal Syafrizal Syafrizal Syafrizal Syahfikri, Naufal Taufik Taufik Taufik Taufik Tivany Edwin Triawan, Fandy Ulfa Nadiatur Rahmi Ullya Rahmi Aswin Uyung Gatot Syafrawi Dinata Valeny Surya Ningsih Vera Lumban Raja Wahyuni Fitri, Riri Wahyuni, Nadya Sri Welya Refdi, Cesar Wenny Surya Murtius Windi Fitri Anisa Wisnel Wisnel Wisnel, Wisnel Yesi Puspita Yesi Puspita, Yesi Yola Octaviani Asri Yola Octaviani Asri Yulianita Leoni Yumi Meuthia Yumi Meuthia Yusup Junaedi Zofri, Fahran Zuhair, Ahmad

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