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All Journal HAYATI Journal of Biosciences Jurnal Teknologi Industri Pertanian Jurnal Teknik Industri ASEAN Journal of Systems Engineering Teknotan: Jurnal Industri Teknologi Pertanian TELKOMNIKA (Telecommunication Computing Electronics and Control) Journal of Engineering and Technological Sciences Jurnal Optimasi Sistem Industri agriTECH Proceeding of the Electrical Engineering Computer Science and Informatics Industria: Jurnal Teknologi dan Manajemen Agroindustri Jurnal Teknik Industri: Jurnal Keilmuan dan Aplikasi Teknik Industri Jurnal Otomasi Kontrol dan Instrumentasi JURNAL PANGAN Kaunia: Integration and Interconnection of Islam and Science Journal Agroindustrial Journal Teknologi dan Industri Pertanian Indonesia AGRARIS: Journal of Agribusiness and Rural Development Research JURNAL INOVASI TEKNIK INDUSTRI Jakadimas

Mirwan Ushada

Department Of Agro-industrial Technology, Faculty Of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Author-ID : 408232

Religion Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Electrical & Electronics Engineering Engineering Environmental Science Industrial & Manufacturing Engineering Materials Science & Nanotechnology Mathematics Mechanical Engineering Medicine & Pharmacology Physics Social Sciences Other

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Articles

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Combining Kansei Engineering and Artificial Neural Network to Assess Worker Capacity in Small-Medium Food Industry Mirwan Ushada; Tsuyoshi Okayama; Atris Suyantohadi; Nafis Khuriyati; Haruhiko Murase
Proceeding of the Electrical Engineering Computer Science and Informatics Vol 1: EECSI 2014
Publisher : IAES Indonesia Section

This paper highlighted a new method for worker capacity assessment in Indonesian small-medium food industry. The sustainable and productivity of Indonesian food industry should be maintained based on the workers capacity. The status of worker capacity could be categorized as normal, capacity constrained worker and bottleneck. By using Kansei Engineering, worker capacity can be assessed using verbal response of profile of mood states, non-verbal response of heart rate in a given workplace environmental parameters. Fusing various Kansei Engineering parameters of worker capacity requires a robust modeling tool. Artificial Neural Network (ANN) is required to assess worker capacity. The model was demonstrated via a case study of Tempe Industry. The trained ANN model generated satisfied accuracy and minimum error. The research results concluded the possibility to assess worker capacity in Indonesian small-medium food industry by combining Kansei Engineering and ANN.

SELEKSI VENDOR DENGAN INTEGRASI ANP – TOPSIS DAN OPTIMALISASI ALOKASI ORDER DENGAN PENDEKATAN GOAL PROGRAMMING (STUDI KASUS DI PT. XYZ) Mirwan Ushada; Ali Parkhan
Kaunia: Integration and Interconnection Islam and Science Vol. 11 No. 2 (2015)
Publisher : Fakultas Sains dan Teknologi UIN Sunan Kalijaga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14421/kaunia.1025

Salah satu faktor kesuksesan sebuah perusahaan adalah pemilihan vendor. Pemilihan vendormerupakan masalah pengambilan keputusan penting agar mendapatkan pemasok yang dapatmeningkatkan daya saing perusahaan. Dalam penelitian ini akan dikaji mengenai pemilihan vendor untuk dua macam subkomponen untuk produk spare part motor yaitu bolt flange (Part Code 90105060270080) dan washer plain (Part Code 90201208140080) di PT. XYZ. Penyelesaian masalah seleksi vendor dalam penelitian ini dibantu dengan menggunakan metode gabungan ANP-TOPSIS. Setelah didapatkan vendor terpilih kemudian dilakukan perhitungan goal programming untuk pengalokasian order kepada vendor-vendor terpilih tersebut. Berdasarkan hasil pengolahan data dengan metode gabungan ANP-TOPSIS didapatkan perangkingan untuk vendor bolt flange secara berurutan adalah PT. GMS dengan nilai c* =0,91960, PT. DPM dengan nilai c* = 0,49236, PT. GIP dengan nilai c* = 0,43609, dan PT. GNP dengan nilai c* = 0,27989. Sedangkan untuk vendor washer plain secara berurutan adalah PT. NCS dengan nilai c* = 0,79556, PT. IDS dengan nilai c* = 0,37118, PT. PSM dengan nilai c* = 0,34377, dan PT. CKP dengan nilai c* = 0,12120. Dari perangkingan tersebut dipilih dua vendor dengan urutan dua teratas. Dengan demikian vendor yang terpilih untuk memasok bolt flange adalah PT. GMS dan PT. DPM, sedangkan untuk washer plain adalah PT. NCS dan PT. IDS. Penelitian dilanjutkan untuk menentukan alokasi order kepada masing-masing vendor dengan metode goal programming.

Analisis Mutu Produk Spaghetti Komersil dan Pengembangan Produk Spaghetti Berbasis Tepung Beras, Jagung, Mocaf, Kedelai Nur Kartika Indah Mayasti; Mirwan Ushada; Makhmudun Ainuri
JURNAL PANGAN Vol. 27 No. 2 (2018): PANGAN
Publisher : Perum BULOG

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33964/jp.v27i2.373

Produk spaghetti yang telah komersil di pasaran terbuat dari terigu durum dan ada pula yang terbuat dari tepung beras dan tepung jagung, namun proteinnya lebih rendah. Penelitian ini bertujuan untuk menganalisis mutu produk spaghetti komersil sebagai produk pembanding dan mengembangkan pspaghetti dari tepung beras, jagung, mocaf dan kedelai. Penambahan tepung kedelai diharapkan dapat meningkatkan kadar protein. Produk spaghetti ini mengandalkan gelatinisasi dan mekanisme retrogradasi dengan mesin ekstruder pemasak dan pencetak. Variasi penambahan tepung kedelai yaitu 0%, 5%, 10%, 15%, 20% untuk mensubstitusi tepung beras yang awalnya 40 %, sedangkan bahan yang lain adalah tepung mocaf 40 % dan tepung jagung 20 %. Sampel dianalisa kadar protein, cooking time, cooking weight, cooking loss, elongasi, kelengketan, kekerasan, biaya bahannya dan dipilih 3 sampel terbaik untuk diuji organoleptik. Hasil penelitian menunjukkan bahwa spaghetti formulasi tepung kedelai 5 % adalah perlakuan yang terbaik dengan kadar protein 8,205 % bk yang lebih tinggi dibandingkan spaghetti non terigu yang telah komersil, cooking time 11 menit 30 detik, cooking weight 291,68%, cooking loss 22,70 %, elongasi 320,10 %, kelengketan -38,69, kekerasan 6089,79. Produk ini memiliki aroma, warna, rasa, kekerasan, kelengketan dan penerimaan keseluruhan yang agak disukai. Biaya variabel bahan untuk memproduksi spaghetti/1 kg bahan sebesar Rp 14.650,00.

Desain Prototipe Meja dan Kursi Pantai Portabel dengan Integrasi Pendekatan Ergonomi, Value Engineering dan Kansei Engineering Nora Yuanita Restantin; Mirwan Ushada; Makhmudun Ainuri
Jurnal Teknik Industri: Jurnal Keilmuan dan Aplikasi Teknik Industri Vol. 14 No. 1 (2012): JUNE 2012
Publisher : Institute of Research and Community Outreach - Petra Christian University

This research highlighted a methodology to design prototype of portable dining table and chairs for the beach by the integration of Ergonomic, Value Engineering and Kansei Engineering. The case study of the research is on Kuwaru Beach. It has its special features compared to other beach that is an open green space which is filled with pine trees shrimp. The location is become a visitors favorite place in enjoying the beauty of sea and the culinary feature. However sand is exposed to sea breeze could contaminate food. While visitors “lesehan seating” position makes visitors easily get exhausted. This gives an altenative that provides dining facilities to support the outdoor atmosphere with the type rather than “lesehan” based on ergonomic approach and Value Engineering. Research using the concept of Kansei Engineering aims to get the design of portable dining table and chairs which comfortable and practical by developing product based on the imagination consumers. Research result indicated the best performance is obtained by the prototype concept I which have a total cost of Rp 500000.00 and a value based visitors 66.20 × 10-5 and restaurant owner 71.19 × 10 -5.

Application of Analytical Network Process and Conditional Probability Co-occurrences Matrix for Business Modelling of Small-Medium Enterprises Mirwan Ushada; Henry Yuliando
Agroindustrial Journal Vol 2, No 1 (2013)
Publisher : APTA and DTIP FTP UGM

In Indonesia, the scope of agroindustry are related to the food and non-food industry managedby Small-Medium Enterprises (SME). The classical problem of Indonesian Agroindustry wererelated to logistic, infrastructure, technology, high-cost economy, regulation, and financingconstraint. Therefore, an innovative business model is required for competitive and sustainableSME. Importance rate of the model can be defined by determining some criteria in a businessmodel. Analytical Network Process (ANP) is required to determine importance rate of businessmodel. However, ANP could not minimize the subjectivity factor of the respondent indetermining the criteria. Application of Conditional Probability Co-occurrences Matrix (CPCM)is required to minimize the subjectivity factor by comparing priority weight of each criterias. Theresearch objectives are: 1) To apply ANP method for representing business model criteria andattribute of SME; 2) To apply CPCM method for criteria pattern extraction. The case study ofresearch is SME Bakpia Tela Ungu and Telopia. CPCM Pattern extraction of Contrast, Energyand Local Homogeneity indicated the significant different of business model criteria betweenfood, non-food agroindustry and local governmental board. The research results indicated thatthere were different subjectivity to determine criteria priority weight.

Assessment of Workers’ Body Temperature and Workload in Tomato Production Greenhouse Work Rizky Silalahi; Mirwan Ushada; Mohammad Affan Fajar Fallah; Kotaro Takayama; Noriko Takahashi; Hiroshige Nishina
Agroindustrial Journal Vol 3, No 1 (2014)
Publisher : APTA and DTIP FTP UGM

Many workers work in the tomato production greenhouse in Japan, exposed to unfavorable environmental conditions during their work, especially in the summer season. In this study, workers’ body temperatures of internal, facial, and head area temperature were measured, so did the workers’ workload. They were related to environmental conditions of solar radiation and air temperature to clarify their relationships. Three workers in semi-commercial tomato production greenhouse were employed for this research. Jobs were classified into upper and lower canopy job, to examine the working condition in the greenhouse. Ear thermometer and thermal camera were used to measure worker’s body temperatures. Workload of the jobs was assessed and determined the level with Heart Rate Reserve (HRR). Workers’ heart rate itselves was measured using finger pulseoxymeter. Significant correlations were found between workers’ body temperature and environmental conditions. Worker’s workload could change on changing environmental conditions. Workload level of tomato production greenhouse job is considered low, as the job relatively does not require heavy physical work.

Planning Occupational Safety and Health Management System (OSHMS) Based on The Covid-19 Pandemic Guidance at So Good Food Dairy Company Ali Al Farisi; Mirwan Ushada; Moh. Wahyudin
Agroindustrial Journal Vol 8, No 1 (2021)
Publisher : APTA and DTIP FTP UGM

Companies need an Occupational Safety and Health (OSH) culture based on a new life guidance during the Covid-19 pandemic. The application of OSH at So Good Food Dairy Company is moderate, though there are no control measures to minimize this risk. This study further aimed to analyze the application of OSH in the workplace and determine the implementation of the OSH Management System (OSHMS). Furthermore, it focused on identifying the probability of accidents at each workstation and proposed risk mitigation plans and anticipatory steps. Questionnaires were then administered to collect primary data from 62 respondents at the So Good Food Dairy Company’s processing, filling, packing, and storage workstations. Similarly, secondary data were obtained from documented information about the company’s OSH. All the respondents provided valid answers with a Cronbach alpha value of 0.9671, considered very reliable. Moreover, the questionnaire responses showed that So Good Food Dairy Company was rated highly by workers. Failure Mode and Effects Analysis (FMEA) was used to identify the factors causing work accidents and Risk Priority Number (RPN), while recommendations for improvement were made based on the Hazard Identification Risk Assessment & Risk Control (HIRARC) principles. A total of 12 probability accidents were observed in processing, four in filling and packing, and six in storage. Therefore, this study proposes an OSH design that includes an OSHMS planning based on clauses ISO 45001:2018 and ISO/PAS 45005:2020. Additionally, seven OSH programs and a risk mitigation road map using the Pareto Chart principle to set priorities were recommended.

FACTOR ANALYSIS OF HEALTHY FOOD PHOTOGRAPH Nindya Laksita Laras; Mirwan Ushada; Titis Wijayanto
ASEAN Journal of Systems Engineering Vol 6, No 1 (2022): ASEAN Journal of Systems Engineering
Publisher : Master in Systems Engineering

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/ajse.v6i1.76128

Lockdown is one way to reduce the transmission rate of COVID-19. Nevertheless, on the other hand, lockdowns also increase human psychological problems to cause the emergence of emotional eating. In addition, social media exposure that presents food photos can trigger the desire to eat. However, this only applies to high-fat and high-calorie foods, while healthy foods do not have the same stimuli. Therefore, more research is needed on the properties of healthy food photos desired by consumers in order to be able to create or design healthy food photos with an effect that resembles photos of high-fat and high-calorie foods. This study employed the Kansei Engineering approach in designing healthy food photos. Through Kansei Engineering, we can determine the nature of healthy food photos consumers want. The type of Kansei engineering used in this study was Kansei Engineering Type I and was limited to the Semantic Space stage. The process of factor reduction from the results of the semantic differential was carried out by using factor analysis to obtain the most critical factors related to healthy food photos. The semantic space spanning resulted in 23 pairs of Kansei words that related and represented healthy food photos. Based on the factor analysis results, these Kansei words were then into 6-factor groups. Each of the factor groups was represented by the Kansei word pair with the highest loadings value. The selected pair of Kansei words showed that healthy food photos could be represented by Kansei words attractive, contrast, proper lighting, neat, high-quality image, and straightforward.

KUSTOMISASI LINGKUNGAN RESTORAN UNTUK MAKAN DI TEMPAT (DINE-IN) DI ERA TATANAN KEHIDUPAN BARU Muhammad Jimly Imamuddin; Mirwan Ushada
Jurnal Teknologi Industri Pertanian Vol. 32 No. 3 (2022): Jurnal Teknologi Industri Pertanian
Publisher : Department of Agroindustrial Technology, Bogor Agricultural University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24961/j.tek.ind.pert.2022.32.3.248

The Covid-19 pandemic in 2020 caused everything to change, including the pattern of human life. Currently, the activities carried out must comply with health protocols. Despite the restaurant's strict safety protocol measures, customers generally do not feel safe dine-in during a pandemic. This study classified the restaurant environment in the form of premium, deluxe, and standard classes using Kansei engineering. This study aimed to identify the attributes of an ergonomic environment in a restaurant for dine-in in the era of the post-pandemic era also find out the best alternative by Technique for Order Preference by Similiarity to Ideal Solution (TOPSIS). A total of 503 respondents from 3 provinces on the island of Java (East Java, Central Java, DI Yogyakarta) participated in the survey in this study. In detail, 41 respondents were needed for interviews, 418 respondents for attribute determination and 44 expert respondents for the TOPSIS. Kansei results generated 37 attributes in the premium, 39 attributes in the deluxe and 7 attributes in the standard classes. The research concluded that consumers tend to choose premium class facilities to dine-in at restaurants in the era of the new order of life. Keywords : dine-in, ergonomics, kansei engineering, TOPSIS

Ergonomi Digital untuk Sistem Kerja Agroindustri Indonesia mirwan Ushada
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 11, No 1 (2019): Vol. (11) No. 1, April 2019
Publisher : Agricultural Faculty

Makalah ini bertujuan untuk melakukan analisis potensi ergonomi digital sebagai teknologi tepat guna untuk sistem kerja agroindustri Indonesia. Proses penelaahan dilakukan terhadap beberapa invensi paten sensor ergonomi yang telah granted atau status terdaftar. Di Indonesia, penulis dan tim peneliti telah mengajukan Paten nomor P00201601182 dan P00201703623. Invensi nomor P00201601182 telah mengembangkan alat penilai beban kerja terpadu untuk sistem produksi agroindustri. Invensi nomor P00201703623 mengembangkan alat penentu untuk menentukan suhu acuan lingkungan kerja ergonomis. Hasil survei menunjukkan ketertarikan agroindustri terhadap ergonomi digital. Berdasarkan hasil analisis, dirumuskan sejumlah rekomendasi terkait karakterisasi invensi ergonomi digital yang bisa diterapkan sebagai teknologi tepat guna untuk sistem kerja agroindustri Indonesia, berupa:1) Pengumpulan data; 2)Perancangan konsep sistem; 3) Pembuatan model jaringan syaraf tiruan; 4) Transformasi bobot model jaringan syaraf tiruan menjadi perangkat keras; 5) Perancangan dan pengembangan produk sensor. Digitalisasi agroindustri melalui penerapan ergonomi digital diharapkan dapat mengintegrasikan data beban kerja, peralatan pendukung dan kondisi lingkungan kerja untuk mempermudah penilaian ergonomi sistem kerja.

Co-Authors Adiatmaja, Firstama Saka Afif Hakim Afif Hakim Agus Hasan Hidayat Aina Musdholifah Ainuri, Makmudun Ali Al Farisi Ali Parkhan Arief Abdurrakhman Atris Suyantohadi Atris Suyantohadi Bambang Suhardi Bambang Suhardi Didik Purwadi Fahrurozi, Muh Falah, Muhammad Affan Fajar Febrianisa Yulia Sandita Fitri Trapsilawati Guntarti Tatik Mulyati GUSMON SIDIK Hani Febri Mustika Haruhiko Murase Henry Yuliando Hiroshige Nishina Ibnu Wahid Fakhrudin Aziz Islam, Md Parvez Istikomah, Sintha Jafri Mohd Rohani Kotaro Takayama Kuncoro Harto Widodo Lilik Sutiarso Makhmudun Ainuri Maman Zuriwiatma Mayasti, Nur Kartika Indah Moh. Wahyudin Mohammad Affan Fajar Falah Muhammad Jimly Imamuddin Murase, Haruhiko Nafis Khuriyati Nindya Laksita Laras Nora Yuanita Restantin Nora Yuanita Restantin Noriko Takahashi Nur Aini Masruroh Nur Kartika Indah Mayasti Nur Kartika Indah Mayasti Okayama, Tsuyoshi Pradita, Sintia Putri Pringgo Widyo Laksono Pringgo Widyo Laksono Prita Nurindahsari Putro, Nur Achmad Sulistyo Ririn Nur Alfiani Riza Ovita Risqi Rizky Silalahi Saroyo, Pujo Titis Wijayanto Tsuyoshi Okayama Tsuyoshi Okayama Tsuyoshi Okayama Wagiman, Wagiman Wahyu Supartono Yun Prihantina Mulyani

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