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All Journal Journal of Appropriate Technology for Community Services Jurnal Industri dan Teknologi Samawa (JITSA) Serambi Engineering
Nofias Fajri
Politeknik ATI Makassar
Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Earth & Planetary Sciences Electrical & Electronics Engineering Energy Engineering Environmental Science Industrial & Manufacturing Engineering Mechanical Engineering

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Peningkatan Produktivitas Melalui Ergonomic Pop Rice Machine di IKM XYZ Kabupaten Gowa Arminas Arminas; Nofias Fajri
Journal of Appropriate Technology for Community Services Vol. 3 No. 1 (2022)
Publisher : Universitas Islam Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20885/jattec.vol3.iss1.art3

Abstract

Produktivitas yang rendah merupakan masalah klasik yang dihadapi oleh berbagai Industri Kecil Menengah (IKM) di Indonesia. Rendahnya produktivitas IKM disebabkan oleh banyak faktor seperti (rendahnya kapasitas dan kualitas tenaga kerja, keterbatasan akses kepada modal, energi, teknologi, informasi dan pengetahuan) menyebabkan IKM sulit untuk menjadi besar atau bertahan pada usaha produktif dan berkelanjutan. Masalah lain yang dihadapi oleh IKM selain produktivitas adalah tidak efektifnya teknologi yang dipakai sehingga menimbulkan berbagai permasalahan pada kesehatan dan keselamatan pekerja. Pengabdian masyarakat ini dilakukan di salah satu IKM di Kabupaten Gowa. IKM XYZ bergerak dalam pembuatan bipang. Berbagai permasalahan yang ada di IKM XYZ adalah: Rendahnya kapasitas produksi, lingkungan kerja yang bising, hal ini disebabkan oleh mesin pembuat pop rice menimbulkan suara bising imtermiten. Selama proses produksi dibutuhkan energi yang besar untuk memutar mesin yang mengakibatkan pekerja merasakan keluhan pada bagian otot dan rangka pada tangan. Kegiatan yang dilakukan dalam pengabdian masyarakat ini adalah: mengidentifikasi permasalahan yang ada di IKM XYZ, melakukaan telaah permasalahan, membuat rancangan teknis, dan uji coba. Hasil dari pengabdian masyarakat ini adalah berupa mesin pop rice yang digunakan dalam memproduksi pop rice.
Determining The New Yotta Snack Photo Factors through Kansei Engineering Approach Nofias Fajri; Firdhani Faujiyah
Jurnal Serambi Engineering Vol. 9 No. 1 (2024): Januari 2024
Publisher : Faculty of Engineering, Universitas Serambi Mekkah

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Abstract

The Covid-19 pandemic has had a significant impact on social habits in Indonesia. Conditions that require society to reduce interaction directly result in changes in the shopping style and diet of society. As such changes, this phenomenon also resulted in the food business’s transition into a versatile online. This causes the food menu to be selected based on the picture and rating of food, So the picture becomes one of the important things in attracting consumer interest in choosing a certain type of food. Yotta Snack is one of the new products of Yotta that is not so well known to the public. Food photography is one of the ways that consumers can use to increase their desire for food. Kansei engineering is one of the methods that can be used in designing aproduct that fits the consumer's wishes. This research aims to determine the factors of Yotta’s photo products snack with a Kansei engineering approach. Theresearch of 100 responders got 27 words of kansei. The analytics factor came up with 6 groups of Kansei words in pairs. Six words Kansei pairing is a neat mess, Fresh wilted, creative monotonous, not aesthetic, The darkness of light, It's unclear.
Pendekatan Kansei Engineering dalam Mengukur Efektifitas Aroma Terhadap Minat Beli Konsumen Firdhani Faujiyah; Nofias Fajri; Rizki Muhammad Ardian Setiadi; Fauzi Saberan
Jurnal Serambi Engineering Vol. 9 No. 1 (2024): Januari 2024
Publisher : Faculty of Engineering, Universitas Serambi Mekkah

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Abstract

Along with the rapid development of the food and beverage industry in Indonesia, business actors are required to innovate not only in terms of products but also in terms of marketing. A number of studies have proven that the application of scent marketing has a significant influence on consumer behavior, both in decision making and emotionally. KANSEI Engineering is a method that focuses on measuring emotional conditions and consumer responses. This research aims to see the effectiveness of applying scent marketing using the KANSEI Engineering approach and its influence on purchasing interest in several fast-food industries. This research uses data from 2,209 respondents who are consumers of five fast food brands in the Jabodetabek area. The results show that Kansei words can effectively measure consumer aroma responses and the relationship between aroma and purchase intention is positive and has a significant influence. Then, based on the percentage of model fit and model observation, the aroma relationship model formed based on the Kansei word indicator for buying interest has an average percentage of 84.86% and the observation value is declared good. This indicates that the model of the relationship between aroma and buying interest represents the relevant conditions
Pengendalian Kualitas Kemasan Produk Sarden 300 ml Menggunakan Metode Six Sigma (Studi Kasus : PT Ancol Terang Metal Printing Industri) Nur Khaerani Busri; Nofias Fajri; Fidhiya Nanda Hasan
Jurnal Industri dan Teknologi Samawa Vol 6 No 1 (2025): EDISI 11
Publisher : Program Studi Teknik Industri Universitas Teknologi Sumbawa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36761/jitsa.v6i1.5154

Abstract

PT Ancol Terang Metal Printing Industri is one of the industries engaged in manufacturing that produces packaging with metal raw materials. The problem faced by the company is the existence of defects in 300 ml Diameter Type Sardine Packaging products in 2022 and 2023 with an average defect value exceeding the 1% standard that has been set by the company. The purpose of this research is to control the quality of Sardine Packaging products with a diameter of 300 ml using the Six Sigma method through the DMAIC stage. Based on the results of the Define stage data analysis, 5 types of defects were obtained with CTQ: miss print, dent, scratch, welding and Internal Side Stripping. The Measure stage received a DPMO value of 3,137 in 2022 with a Sigma level of 4.21 and in 2023 of 3,871 with a Sigma level of 4.17 in the industry average category. The Analyze stage using pareto diagrams found that the types of defects that often occur are miss prints, dents and scratches. The causes of defects obtained from fishbone diagrams are humans, machines, methods and materials. The Improve stage that can be given to the company in general is to increase work supervision on operators, schedule machine control and make SOP schedules in the maintenance department, conduct training for operators and make material planning stock control cards to prepare more fresh ink materials in the prino department.
Perancangan Foto Makanan Tradisional Kapurung Melalui Pendekatan Desain Afektif Nofias Fajri; Firdhani Faujiyah; Nur Khaerani Busri
Jurnal Industri dan Teknologi Samawa Vol 6 No 1 (2025): EDISI 11
Publisher : Program Studi Teknik Industri Universitas Teknologi Sumbawa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36761/jitsa.v6i1.5253

Abstract

The development of Industry 4.0 has brought a significant influence on Indonesian society to become all online. This causes food menus to be selected based on images, so that images become an important aspect in attracting consumer interest. In addition to changes in shopping styles and eating patterns, plus the trend of jungdood and emotional eating has had an impact on increasing Indonesia's obesity rate by 2 times. One of the solutions offered is to increase the consumption of healthy food. However, the fact is that photos of healthy foods trigger different responses when compared to foods high in fat and calories. So, a healthy food photo design is needed that gives the same effect as a photo of high-calorie high-fat food. This research focuses on the design of photos of traditional healthy food, namely kapurung to the photo design stage. Kansei engineering is used to find the characteristics and combinations of photos that consumers want. Then eye tracking determines the area of interest point on the photo object and the design combination. As well as factor analysis to determine the best kansei word representing traditional healthy food photos and couple comparisons to find the most preferred design. Based on the research conducted, the words kansei that represent the characteristics of healthy food photos according to respondents are "Creative", "Aesthetic", "Bright", "Fresh" and "Clear". In addition, the best photo in displaying the design according to respondents to display traditional healthy food photos is full styling with neutral presets
Co-Authors Arminas Arminas Fauzi Saberan Fidhiya Nanda Hasan Firdhani Faujiyah Firdhani Faujiyah Firdhani Faujiyah Nur Khaerani Busri Nur Khaerani Busri Rizki Muhammad Ardian Setiadi