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All Journal OPERATION EXCELLENCE: Journal of Applied Industrial Engineering Journal of Industrial Engineering Management Metode : Jurnal Teknik Industri Conference SENATIK STT Adisutjipto Yogyakarta Jurnal Teknik Informatika (JUTIF) Idea Pengabdian Masyarakat Journal of Industrial System Engineering and Management Jurnal Pengabdian Pada Masyarakat
Arfandi Ahmad
Universitas Muslim Indonesia
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Journal : Journal of Industrial Engineering Management

 1 
STUDI ANALISIS FAKTOR YANG MEMPENGARUHI KEPUASAN KONSUMEN BERBELANJA PADA INDOMARET LAJOA KABUPATEN SOPPENG Arfandi Ahmad; Muhammad Fachry Hafid; Rezky Maulida
Journal of Industrial Engineering Management Vol 3, No 2 (2018): Journal of Industrial Engineering Management Vol. 3 No. 2
Publisher : Center for Study and Journal Management FTI UMI

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (663.175 KB) | DOI: 10.33536/jiem.v3i2.229

Abstract

Penelitian ini bertujuan untuk mengetahui apakah ada pengaruh analisis faktor dari variabel exprential marketing yaitu variabel sense, feel, think, act, dan relate terhadap kepuasan konsumen dalam berbelanja produk di Indomaret Lajoa, metode pengambilan sampel adalah dengan menggunakan kuisioner.Penelitian ini menggunakan metode Uji Validitas dan Uji Reliabilitas sertas Analisis Regresi Linear Berganda. Pengaruh simultan variabel sense (X1), feel (X2) think (X3), act (X4),dan Relate (X5) berpengaruh signifikan terhadap keputusan konsumen dalam berbelanja produk di Indomaret Lajoa. Hal ini dapat dibuktikan dari hasil analisis yang uji F. Fhitung Ftabel (92,231 2,28) yang menunjukkan bahwa pengaruh variabel independen terhadap variabel dependen dalam kepuasan konsumen berbelanja produk di Indomaret Lajoa sangat dipengaruhi oleh variabel lain selain penelitian.Secara keseluruhan variabel independen (sense, feel, think, act, dan relate) baik sebagian atau efek secara simultan positif dan signifikan terhadap variabel dependen, sedangkan variabel yang paling berpengaruh di konsumen berbelanja keputusan adalah variabel yang merupakan relate yang memiliki koefisien tertinggi 9,604.
DETERMINATION OF THE OPTIMAL NUMBER OF EMPLOYEES USING THE FULL TIME EQUIVALENT (FTE) METHOD AT PT. XYZ Arfandi Ahmad; Nurhayati Rauf; Yusril Mahenra; Takdir Alisyahbana; muhammad dahlan; Andi Pawennari; Dirgahayu Lantara; Rahmaniah Malik
Journal of Industrial Engineering Management Vol 6, No 3 (2021): Journal of Industrial Engineering Management Vol. 6 No. 3
Publisher : Center for Study and Journal Management FTI UMI

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33536/jiem.v6i3.1071

Abstract

Determining the optimal number of employees in a company is a basic condition that must be concern into account when drafting a work plan. The work design process ultimately aims for balance the physical and mental aspects of humans in completing certain tasks so that. Determination of the number of employees whit the existing workload will support employees performance in perform their duties optimally. The purpose of this research is to determine the optimal number of salesman based on the workload calculated using the Full Time Equivlent method. Based on the results of research at PT. Xyz used the method FTE is know that the workload of the 4 salesman is classified as overloaded. Where is sales I has a workload of 1.48, sales II has a workload of 1.70, sales III has a workload of 1.66, sales IV get a workload of 1.42. Based on the table of labor requirements to the FTE value, the number of initial salesman was 4 sales and the addition of the number of salesman is as many as 10 salesmen. So, the optimal number of salesmen in Makassar city is 14 salesmen.
SUPPLY CHAIN RISK ANALYSIS IN KUB – IK MATARAM MACOA WITH HOUSE OF RISK (HOR) Ahmad Padhil; Nurul Chairany; Arfandi Ahmad; Hardianti Ramli; Rahmaniah Malik; Anis saleh
Journal of Industrial Engineering Management Vol 6, No 2 (2021): Journal of Industrial Engineering Management Vol. 6 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.v6i2.942

Abstract

(KUB - IK ) Mataram  Macoa is a cocoa industry . The cocoa industry can produce chocolate with a cocoa material capacity of 87 kg per month or 1.0444 tons per year. Based on data from the Polewali Mandar Regency Statistics Agency, in 2018 the chocolate industry has a prospect that is still less proven with the data from BPS Polewali Mandar Regency, there is only 1 group of cocoa industry centers and the number of business units is 1 unit (BPS Polewali Mandar Regency, 2018).The company does not currently have a structured risk management to identify and mitigate risks that occur, especially in the supply chain function. By using the House of Risk method, the risks that may arise and their causes can be identified to simultaneously find ways to mitigate these risks to improve the operational quality of the Kelompok Usaha Bersama Industri Kecil Mataram Macoa  and open opportunities to detect profitable business opportunities for the company. The purpose of this paper is to determine the causes of the dominant risk and design response measures in the Kelompok Usaha Bersama Industri Kecil Mataram  Macoa. The basic method of writing is descriptive method and is implemented by using a case study method through a quantitative approach. The selection of respondents was carried out using purposive sampling technique. Methods of data collection by observation, in-depth interviews, questionnaires and literature study. The results of this paper indicate that in the activity plan there are 2 risks, in source activity there are 5 risks, in make activities there are 5 risks, in delievery activities there are 3 risks, and in return activities there is 1 risk. The risk treatment plan is designed to reduce the risk status for each risk event using a risk matrix
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.
OPTIMIZATION OF THE UTILIZATION OF SHRIMP HEAD WASTE INTO POWDER BROTH siti nur kayatun; Muhammad Arif Nur Wahyudien; Mirga Maulana Rachmadhani; Asih Ahistasari; Arfandi Ahmad
Journal of Industrial Engineering Management Vol 8, No 2 (2023): Journal of Industrial Engineering and Management Vol 8 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.v8i2.1733

Abstract

Pemanfaatan ekonomi daerah dapat dilakukan melalui pemanfaatan sumber daya lokal secara maksimal dimana hal ini dapat dilakukan dengan meningkatkan nilai ekonomi sumber daya lokal yang selama ini belum dimanfaatkan secara optimal. Oleh karena itu, dalam penelitian ini digunakan sumber daya air lokal Papua yang melimpah tetapi tidak dimanfaatkan. Kepala udang saat ini hanya menjadi limbah nelayan dan masyarakat di Sorong dan Papua Barat. Walaupun ada yang menggunakan kepala udang, namun hal ini dilakukan di luar Papua dan hanya sebagai pakan ternak. Kandungan gizi kepala udang sangat tinggi dan baik untuk kesehatan. Oleh karena itu, peneliti akan melakukan penelitian berupa percobaan proses pembuatan bumbu dari kepala udang. Penelitian ini akan menerapkan metode taguchi, dimana peneliti harus membuat simulasi untuk menentukan jumlah percobaan dan level yang harus dilakukan. Pada penelitian ini dilakukan dua proses pengolahan yaitu dengan cara di oven dan dengan cara digoreng. Hasil percobaan yang diuji menggunakan uji organoleptik menunjukkan bahwa percobaan dengan metode digoreng memiliki skor tertinggi pada level 3 dengan skor 565. Sedangkan proses dengan menggunakan oven mendapat skor tertinggi pada level 4 dengan skor 595. Perbandingan nilai kedua proses tersebut cukup rendah yaitu proses oven lebih tinggi 5% dibandingkan proses goreng. Oleh karena itu dapat disimpulkan bahwa proses oven dengan level 4 adalah yang terbaik Sedangkan proses dengan menggunakan oven mendapat skor tertinggi pada level 4 dengan skor 595. Perbandingan nilai kedua proses tersebut cukup rendah yaitu proses oven lebih tinggi 5% dibandingkan dengan proses goreng. Oleh karena itu dapat disimpulkan bahwa proses oven dengan level 4 adalah yang terbaik Sedangkan proses dengan menggunakan oven mendapat skor tertinggi pada level 4 dengan skor 595. Perbandingan nilai kedua proses tersebut cukup rendah yaitu proses oven lebih tinggi 5% dibandingkan dengan proses goreng. Oleh karena itu dapat disimpulkan bahwa proses oven dengan level 4 adalah yang terbaik
APPLICATION OF THE TAGUCHI METHOD IN AN EFFORT TO OPTIMIZE THE SHRIMP HEAD POWDER BROTH PRODUCTION PROCESS siti nur kayatun; Muhammad Arief Nur Wahyudien; Mirga Maulana Rachmadhani; Asih Ahistasari; Arfandi Ahmad
Journal of Industrial Engineering Management Vol 8, No 3 (2023): Journal of Industrial Engineering and Management Vol 8 No 3
Publisher : Center for Study and Journal Management FTI UMI

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33536/jiem.v8i3.1795

Abstract

Indonesia is a maritime country with abundant marine resources. Currently, Indonesia is a country that exports marine products, one of which is shrimp. The shrimp exported are headless shrimp. One of the shrimp exporting cities is Sorong City, Southwest Papua Province. One shrimp export company is capable of producing and exporting 1,800 – 2,000 tons of shrimp per year. Therefore, this research focuses on good production processes to produce good products. This research applies the Taguchi method in the sample making process, and then carries out proximate analysis as product testing. The results of this research show that an experiment with a temperature of 200 and a time of 80 minutes is the best level which produces a product with the lowest air content and a protein content of 43.90%, fat 2.58% and carbohydrates 9.80%. This value is the best value of all levels
Co-Authors A Dwi Wahyuni P A Pawennari A.Dwi Wahyuni P Achdian Anggreni Bangsawan Achmad Nadhil Edar Ahistasari, Asih Ahmad Padhil Andi Pawennari Andi Pawennari Anis Saleh Anugerah Syukur Darnengsih, Darnengsih Dinda Dwi Adelya Musda Dirgahayu Lantara Fahri Bachmid Gusnawati Hardianti Ramli Harpiana Rahman Irma Nur Afiah Kayatun, Siti Nur Kurniawan, Yogiek Indra Lamatinulu, Lamatinulu Masurin Masurin Mirga Maulana Rachmadhani Mohammad Arief Nur Wahyudien Muh Arman Muhammad Dahlan Muhammad Dahlan Muhammad Fachry Hafid Muhammad Hasyim Tuankotta Muhammad Irfandi Munira Munira Mustafiah Mustafiah Nur Ihwan Safutra Nurhayati Rauf Nurul Chairany Rahmaniah Rahmaniah Malik Ramdaniyah Ramdaniyah Rezky Maulida Syamsul Alam Takdir Alisyahbana Wahyu Ismail Kurnia Widya Alimuddin Yan Herdianzah Yusril Mahenra Zulkarnain Alnazar