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All Journal REKA INTEGRA SITEKIN: Jurnal Sains, Teknologi dan Industri Jurnal Rekayasa Hijau Jurnal Teknik Industri Terintegrasi (JUTIN)
SRI SUCI YUNIAR
Institut Teknologi Nasional Bandung
Agriculture, Biological Sciences & Forestry Control & Systems Engineering Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Energy Engineering Industrial & Manufacturing Engineering Mechanical Engineering Other

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Usulan Perbaikan Kualitas Pelayanan Jasa Pengiriman Paket Berdasarkan Hasil Pengukuran Menggunakan Metode Service Quality (Servqual) Di PT.X YUNIAR, SRI SUCI; Arijanto, Sugih; LIANSARI, GITA PERMATA
REKA INTEGRA Vol 2, No 2 (2014): Edisi Keenam
Publisher : REKA INTEGRA

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (206.8 KB)

Abstract

Jumlah perusahaan jasa pengiriman paket yang semakin banyak dengan radius yang tidak terlalu berjauhan mengakibatkan persaingan semakin ketat. PT.X sebagai salah satu perusahaan jasa pengiriman paket harus bisa menjaga dan meningkatkan kualitas agar dapat menghadapi persaingan. Selain itu, PT.X sering mendapatkan keluhan dari konsumen terhadap pelayanan jasa pengiriman paket PT.X. Penelitian ini bertujuan untuk mengukur kualitas pelayanan dan memberikan usulan perbaikan kualitas jasa pengiriman paket di PT.X berdasarkan hasil pengukuran menggunakan metode Service Quality (Servqual), sehingga perusahaan dapat meningkatkan daya saing dan mengurangi tingkat keluhan konsumen dengan mengetahui penyebab keluhan terjadi. Berdasarkan hasil penelitian, didapatkan nilai Rata-rata Servqual Score Gap 5 sebesar -0,417 artinya konsumen tidak puas terhadap pelayanan jasa PT.X. Hal ini disebabkan oleh manajemen yang tidak memahami ekspektasi konsumen, spesifikasi kualitas jasa, dan penyampaian jasa. Kata kunci: Kepuasan Pelanggan, Servqual, Analisis Gap, Usulan Perbaikan   Abstract The number of package delivery services company with a radius nearby resulted the competition gets tougher. PT.X as a package delivery service company should be able to maintain and improve quality in order to win the competition. On the other hand, PT.X often get complaints from consumers. This study aimed to measure the quality of service and provide suggestions for improvement in the quality of shipping services PT.X based on measurement using Service Quality (Servqual) Method, so the company can improve competitiveness and reduce of consumer complaints to determinant of caused the complaint occurred. Based on the research results, obtained average value Servqual Score of Gap 5 is  -0.417, it means consumers are not satisfied with the services PT.X. This is due to management not understanding the expectations of consumers, service quality specifications and service delivery. Keywords : Customer Satisfaction, Servqual, Gap Analysis, Improvements
PERENCANAAN PERSEDIAAN BAHAN BAKU PRODUK MAKANAN DENGAN MEMPERTIMBANGKAN MASA KEDALUWARSA DAN UNIT DISKON DI PT.X Yuniar, Sri Suci
Rekayasa Hijau : Jurnal Teknologi Ramah Lingkungan Vol 4, No 1 (2020)
Publisher : Institut Teknologi Nasional, Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (591.819 KB) | DOI: 10.26760/jrh.v4i1.35-42

Abstract

ABSTRAKPerencanaan persediaan bahan baku pada industri makanan yang memiliki masa kedaluwarsa merupakan salah satu hal yang sangat penting untuk dilakukan. Hal ini disebabkan oleh berkurangnya nilai seiring berjalannya waktu yang diakibatkan oleh bahan baku makanan yang kedaluwarsa. Ketika bahan baku tersebut telah melewati batas kedaluwarsa, maka bahan baku tersebut tidak dapat digunakan sehingga menimbulkan biaya kedaluwarsa yang besar dan terjadinya kekurangan bahan baku yang dapat menimbulkan kerugian kehilangan penjualan. Perusahaan harus dapat menentukan jumlah pemesanan yang tepat sehingga dapat mengurangi biaya-biaya yang diakibatkan oleh bahan baku kedaluwarsa, Pada penelitian ini akan dibahas mengenai suatu model matematis persediaan yang mempertimbangkan faktor kedaluwarsa dan penawaran diskon harga bahan baku yang ditawarkan oleh pemasok ke perusahaan dengan jumlah pembelian tertentu. Hasil dari penelitian ini adalah menentukan kuantitas pemesanan bahan baku yang optimal dan lama waktu siklus pemesanan yang optimal yang dapat meminimumkan total biaya persediaan bahan baku per tahun.Kata kunci: Persediaan, masa kedaluwarsa, unit diskon, lost sales ABSTRACTPlanning the supply of raw ingredient in the food industry that has an expiration period is one of the most important things to do. This is caused by the decrease in value over time due to expired raw ingredient. When the raw ingredient has passed the expiry date, then the raw ingredient cannot be used, causing huge expiration costs and a shortage of raw ingredients that can result in loss of sale volume. Companies must be able to determine the right amount of ordering so that it can reduce the costs caused by expired raw ingredients. This research will discuss a mathematical model of inventory that takes into account expiration factors and offers discounts on raw ingredient prices offered by suppliers to companies by the order quantity. The results of this study are to determine the optimal quantity of raw ingredient ordering and the optimal length of the order cycle that can minimize the total cost of inventory of raw ingredients per year.Keywords:inventory, expired time, unit discout, lost sales
Perencanaan Persediaan Bahan Baku Produk Makanan dengan Mempertimbangkan Masa Kedaluwarsa dan Unit Diskon di PT.X Sri Suci Yuniar
Rekayasa Hijau : Jurnal Teknologi Ramah Lingkungan Vol 4, No 1 (2020)
Publisher : Institut Teknologi Nasional, Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26760/jrh.v4i1.35-42

Abstract

ABSTRAKPerencanaan persediaan bahan baku pada industri makanan yang memiliki masa kedaluwarsa merupakan salah satu hal yang sangat penting untuk dilakukan. Hal ini disebabkan oleh berkurangnya nilai seiring berjalannya waktu yang diakibatkan oleh bahan baku makanan yang kedaluwarsa. Ketika bahan baku tersebut telah melewati batas kedaluwarsa, maka bahan baku tersebut tidak dapat digunakan sehingga menimbulkan biaya kedaluwarsa yang besar dan terjadinya kekurangan bahan baku yang dapat menimbulkan kerugian kehilangan penjualan. Perusahaan harus dapat menentukan jumlah pemesanan yang tepat sehingga dapat mengurangi biaya-biaya yang diakibatkan oleh bahan baku kedaluwarsa, Pada penelitian ini akan dibahas mengenai suatu model matematis persediaan yang mempertimbangkan faktor kedaluwarsa dan penawaran diskon harga bahan baku yang ditawarkan oleh pemasok ke perusahaan dengan jumlah pembelian tertentu. Hasil dari penelitian ini adalah menentukan kuantitas pemesanan bahan baku yang optimal dan lama waktu siklus pemesanan yang optimal yang dapat meminimumkan total biaya persediaan bahan baku per tahun.Kata kunci: Persediaan, masa kedaluwarsa, unit diskon, lost sales ABSTRACTPlanning the supply of raw ingredient in the food industry that has an expiration period is one of the most important things to do. This is caused by the decrease in value over time due to expired raw ingredient. When the raw ingredient has passed the expiry date, then the raw ingredient cannot be used, causing huge expiration costs and a shortage of raw ingredients that can result in loss of sale volume. Companies must be able to determine the right amount of ordering so that it can reduce the costs caused by expired raw ingredients. This research will discuss a mathematical model of inventory that takes into account expiration factors and offers discounts on raw ingredient prices offered by suppliers to companies by the order quantity. The results of this study are to determine the optimal quantity of raw ingredient ordering and the optimal length of the order cycle that can minimize the total cost of inventory of raw ingredients per year.Keywords:inventory, expired time, unit discout, lost sales
Minimizing Makespan In Flow Shop Scheduling: The CDS Method with Overlapping Yuniar, Sri Suci; Kusvianto, Arintyo Adi; Afifah, Alif Ulfa
SITEKIN: Jurnal Sains, Teknologi dan Industri Vol 22, No 2 (2025): June 2025
Publisher : Fakultas Sains dan Teknologi Universitas Islam Negeri Sultan Syarif Kasim Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24014/sitekin.v22i2.37348

Abstract

This study implements the Campbell, Dudek, and Smith (CDS) scheduling method with overlapping to enhance production efficiency, with the primary objective of minimising makespan through strategic job overlapping. The overlapping technique divides the selected job into two batches, where the first batch, upon completing Machine 1, immediately proceeds to Machine 2, while the second batch undergoes Machine 1. Once the second batch completes Machine 1, it is transferred to Machine 2. Machine setup is only performed upon job arrival. The results indicate a lead time saving of 83 minutes, reflecting a significant reduction in total processing time. These data suggest the efficiency of the CDS method’s overlapping approach in optimising scheduling performance and resource utilisation.   Keywords: Scheduling, CDS, multi-machine flow shop, Overlapping
Analisis Pemborosan pada Alur Proses Produksi Panel Box Menggunakan Pendekatan Lean Manufacturing di PT XYZ Moch Sholehudin; Muhammad Farrel Ardana; Muhammad Rizqi Riyadi; Sri Suci Yuniar
Jurnal Teknik Industri Terintegrasi (JUTIN) Vol. 9 No. 3 (2026): July
Publisher : LPPM Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/jutin.v9i3.61739

Abstract

PT XYZ is a manufacturing company that produces panel boxes using a Make-to-Order (MTO) production system. However, its production process still contains non-value-added activities that reduce operational efficiency. This study aims to identify waste in the production flow using the Lean Manufacturing approach through Value Stream Mapping (VSM). Data were collected through direct observation, process time measurement, transportation time analysis, and waiting time identification. The results indicate that the total production lead time is 75.95 minutes, value-added activities, non-value-added activities, and necessary but non-value-added activities. The dominant waste identified is waiting, which occurs at several workstations due to process queues. The findings demonstrate that VSM is an effective tool for identifying sources of waste and can serve as a basis for improving production process efficiency.
Co-Authors Afifah, Alif Ulfa GITA PERMATA LIANSARI Kusvianto, Arintyo Adi Moch Sholehudin Muhammad Farrel Ardana Muhammad Rizqi Riyadi Sugih Arijanto