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All Journal JIEMS (Journal of Industrial Engineering and Management Systems)
Heksa Bekti Ariyono
Program Studi Teknik Industri, Universitas Bunda Mulia, Jakarta
Control & Systems Engineering Decision Sciences, Operations Research & Management Engineering Industrial & Manufacturing Engineering Mechanical Engineering

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Usulan Perbaikan Kualitas Proses Produksi Wafer Abon dengan Metode Six Sigma Riyan Riyan; Heksa Bekti Ariyono
JIEMS (Journal of Industrial Engineering and Management Systems) Vol 10, No 1 (2017): Journal of Industrial Engineering and Management Systems (JIEMS)
Publisher : Universitas Bunda Mulia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30813/jiems.v10i1.38

Abstract

This paper discusses a conducted research in the food industry with a variety of snack products such as bread, cream wafers, cookies, wafer sticks, chocolate, and dry cake. The company should always improve the quality of processes and products according to customer demands. Six Sigma method is expected to improve the quality of process and product in the company. Six Sigma is a quality system approach to be used in the industrialization function engaged in the manufacturing and services sectors. Generally, six sigma strategy utilizes DMAIC approach (Define-Measure-Analyze-Improve-Control). This research focused on product wafers abon, because it contributed a large number of defects. Moreover, this paper discusses two main processes:1. oven and cooling sheet process, 2. creaming and pressing process. The improvement is focused in the creaming and pressing process, because it presents 65% of defects. Based on the obtained data processing, COPQ for 1 month is Rp. 65,473,200, - and there are 3 priority CTQ’s in the issues, Pasta Tidak Rata (53.68%), Crashed Edge (16.29%), and Crack (16.12%). Results of capability process are 91.51% and sigma level of wafer abon product is 3.647628 sigma. An analysis has been done by brainstorming to find the cause of the defect and then arranged in a fishbone diagram and five why’s diagram. Proposed improvements including to create specification given standards for setup oven and creaming machine.Keyword: Quality Control, Six Sigma, DMAIC
Optimasi Penggunaan Kontainer dengan Algoritma Hill-Climbing Heksa Bekti Ariyono; Bobi Hartanto
JIEMS (Journal of Industrial Engineering and Management Systems) Vol 3, No 2 (2010): Journal of Industrial Engineering and Management Systems (JIEMS)
Publisher : Universitas Bunda Mulia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30813/jiems.v3i2.80

Abstract

Problems that often happen is the charge that would like included in the container exceeds or is far less than the maximum volume of container space. In the case of the process of door to door or door to port, overloaded force clients should reduce the number of items that must be sent in order to fit with container capacity. While less than the maximum load that makes a lot of wasted container space volume that causes the client to fill it with stuff that does not exist in the delivery plan or let it remain fully charged with the costs of ineffective. The purpose of this field study is to maximize the use of volume of space in the container with the method of hill-climbing algorithm and utilize software programs created with Microsoft Visual Basic 6.0. Processing the data shows that during the delivery of goods, the utilization rate of container volume ranges from 44.185% to 72.630%. By using optimization calculation based on hill-climbing algorithm in the program made, the utilization rate of container volume can be optimized from the original 66.563% to 91.895% with an increase of 25.332%.Keywords: Supply Chain, Hill-Climbing Algorithm, Optimization
Co-Authors Bobi Hartanto Riyan Riyan