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All Journal Zenit Jurnal Surya Masyarakat Jurnal Pengabdian Masyarakat dan aplikasi Teknologi
Rudy Wawolumaja
Universitas Kristen Maranatha
Computer Science & IT Education Engineering Industrial & Manufacturing Engineering Other

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Penerapan Taguchi Parameter Design dalam Penentuan Level Faktor Produksi Batako untuk Memaksimumkan Kekuatan Tekan (Studi Kasus di Balai Besar Keramik) Wawolumaja, Rudy; Faurika, Ridani
Zenit Vol 1, No 2 (2012)
Publisher : Zenit

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According to preliminary research conducted at Balai Besar Keramik, it is found out that “Batako Padalarang” products  available in the market are still below the Indonesian National Standard requirement (SNI 03.2113.91). This research  is conducted to obtain optimum process parameters to meet  the  requirements of Indonesian National Standard. The method  used is Taguchi Parameter Design to fulfill the criteria for compression strength of Indonesian National Standard. From the analysis of Taguchi method, we get to know that the factors and level that affect the batako’s strength of compressive significantly are factor A (forming pressure) with level 2 (4  ton),  factor B (material composition) with level 1 (1 : 3), factor C (texture of tras) with level 1 (0,3 mm), factor D (mixing time) with level 2 (10 minutes), factor E (water percentage) with level 2 (15%), and factor F (curing time)  with level 3 (28 days). And from the confirmation experiment we get percentage of increase after using Taguchi method amounting to 72.75% and the decrease of loss 92.82%. Keywords : Taguchi, batako, loss fuction
Usulan Perbaikan Kualitas dengan Metode DMAIC untuk Meminimalisasi Cacat Benang di bagian Twisting PT X Indah S., Neneng Meiliana; Wawolumaja, Rudy
Zenit Vol 2, No 3 (2013)
Publisher : Zenit

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PT X is a spinning company which produces sewing thread. The company has some quality problems at twisting area, where defects are detected. To improve the quality performance in that area, DMAIC method is used . The result of the study and analysis reveals that the first priority of defect that has to be fixed is curly thread, then hairy thread, and last is the thread that has abnormal TPI. The research suggests some improvement proposals: the use of ultraviolet light sensor forthread, installation of automatic system at some parts of the machine, cooperation with raw thread suppliers and/or spare-part machine suppliers to look for solutions by collaborating with SISIR, the possibility of finding alternative suppliers, the use of the original spare parts, some training andmentoring how to maintain the machine for relevant staff and technicians , utilization of check-sheet form in work inspection which is to be filled, completed by operators and to be checked by chief operator, and the use of picture image of assembly thread line as a guide for operators.Keywords: Thread Defect, Quality, DMAIC, 5W+1H
Rancangan Pengembangan Jasa Rumah Makan dengan Menggunakan Metode QFD (Studi Kasus: Rumah Makan Seteran Semarang, Bandung) Andreas, Michael; Wawolumaja, Rudy
Zenit Vol 3, No 1 (2014)
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This applied research is done at Seteran Semarang Restaurant in Bandung as a business development model by opening a new branch at Paskal Hyper Square Bandung. The variables used for the service qualities of what consumers want are variables derived from 5 main dimensions according to Parasuraman V. A Zeithaml and L.L Berry. Those five main dimensions are tangibles, reliability, responsiveness, assurance, and empathy. The result of QFD part 1 shows that there are 35consumer needs, which are arranged according to priority scale as proposed by the previous 5 main dimensions and there are 43 technical efforts needed to meet these consumer needs. The 43 technical efforts require 47 design characteristics which are shown in QFD part 2 and to be further deployed to part 3. The third part of QFD produces 68 characterictics of process which must be done in order to fulfill the 47 design characterictics in the second part. The goal of this research is to design servicedevelopment model by deploying from consumer needs into the process characteristics according to the priority scale.Keywords: QFD ( Quality Function Development ), Service Quality.
Analisis Kualitas Pelayanan dengan Pemetaan Zone Of Tolerance (Studi Kasus: Saung Angklung Udjo) Kusumawati, Herlina; Wawolumaja, Rudy
Zenit Vol 3, No 1 (2014)
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Saung Angklung Udjo is a tourism spot that provides services concerning the traditional arts of West Java. Based on the interview, Saung Angklung Udjo is facing a problem, namely the declining number of tourists, especially local tourists. Tourists’ satisfaction and the influence of the service tosatisfaction is measured by using service mapping and double regression analysis. Accidental sampling is used as a sampling technique. The number of samples is measured with Hadari Nawawi formula. The result shows that the tourists are not satisfied with the service quality g, yet they still canaccept it. Because all of the services are not satisfactory, the improvement made is based on the significant level of the service toward the overall tourists’ satisfaction. Thus, there are 8 types of services that must be improved.Keywords: Zone of Tolerance, traditional arts, tourists’ satisfaction.
Co-Authors Carolina, Vania David Try Liputra Emerentia, Kharens Florence Leony, Florence Frittandi, Frittandi Hambali, Mellisa Pricilia Herlina Kusumawati, Herlina Kartika Suhada Mashari, Lea Michael Andreas, Michael Neneng Meiliana Indah S., Neneng Meiliana Rainisa Maini Heryanto Ridani Faurika Rustandi, Jessica Octaviani SANTOSO SANTOSO Vivi Arisandhy Wiranata, Chandra Wisanta, Cindy Felicia