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All Journal J@TI (TEKNIK INDUSTRI) Journal Industrial Servicess Jurnal Teknik Industri Untirta Jurnal Ilmiah Teknik Industri Abdimas Umtas : Jurnal Pengabdian kepada Masyarakat Jurnal Abdi Insani
Lely Herlina
Universitas Sultan Ageng Tirtayasa
Religion Agriculture, Biological Sciences & Forestry Arts Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Mathematics Mechanical Engineering Social Sciences Transportation

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Peningkatan Kualitas Gula Rafinasi Dengan Konsep Lean Manufacturing System Di PT Duta Sugar International, Tbk Warda, Nurlaili Nilam; Herlina, Lely; Ferdinant, Putro Ferro
Jurnal Teknik Industri Untirta Vol.5 No.3 November 2017
Publisher : Jurnal Teknik Industri Untirta

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (13.012 KB)

Abstract

PT Duta Sugar International merupakan salah satu perusahaan yang memproduksi gula rafinasi. Berdasarkan pengamatan pada bulan April hingga Mei 2014 perusahaan mampu menghasilkan produk mencapai 118 bags sampai 464 bags/hari dengan rata-rata jumlah produk nonconformities sebanyak 25% dari jumlah produksi. Salah satu data yang menjadi objek penelitian adalah data produksi gula kualitas R1 dan R2. Tujuan penelitian ini adalah mengurangi variabilitas produk nonconformities yang terjadi pada proses produksi serta mengevaluasi total manufacturing lead time. Metode penelitian yang digunakan adalah gabungan antara konsep lean manufacturing dengan menggunakan Quality Filter Mapping (QFM) dan Statistical Process Control (SPC) yang merupakan salah satu elemen pendukung dalam konsep Lean Manufacturing System untuk mengatasi permasalahan yang terjadi pada perusahaan dikarenakan banyaknya nonconformities (waste of defect) dengan menggunakan peta kendali u untuk memonitoring proses produksi serta peningkatan performansi pada kualitas. Hasil penelitian memperlihatkan dengan penerapan lean dapat menurunkan jumlah produk nonconformities sebanyak 11,63% yang berarti linear dengan peningkatan kualitas produk dengan peningkatan nilai process cycle efficiency menjadi 99,67%, sedangkan Total Manufacturing Lead time menurun dari 5308,08 menit menjadi 5292,83 menit dan nilai process lead time menurun dari 31 hari menjadi 30 hari.
Model Konseptual Customer Order Decoupling Point pada Agroindustri Udang Herlina, Lely; Machfud, M.; Anggraeni, Elisa; Sukardi, S.
Jurnal Ilmiah Teknik Industri Vol. 17, No. 2, Desember 2018
Publisher : Program Studi Teknik Industri, Universitas Muhammadiyah Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23917/jiti.v17i2.6663

Abstract

Shrimp agro-industry is one of the food processing industries, which converts raw shrimp into high-value shrimp processed products. The production system used in shrimp agroindustry to respond market demand is a hybrid make to stock (MTS) and make to order (MTO). The decision to determine which products will be stored as supply sources and which products are made to fulfill orders is a critical decision that must be made on the MTS-MTO hybrid system. The concept of customer order decoupling point (CODP) is used to identify material flow points that connect a product with different consumers. This study aims to present a conceptual model in the MTS-MTO hibrid system based on customer order decoupling point (CODP) which is adjusted to product characteristics, production characteristics and market characteristics in the shrimp agroindustry. The results of the study are presented in a business process model template that describes the order of decisions for storing products or making products to fulfill orders and conceptual models in the form of diagrams named the CODP conceptual model on shrimp agroindustry.
Using self-organizing map for quality classification on fish processed product Muharni, Yusraini; Hartono, H.M; Ulfah, Maria; Herlina, Lely; Cempakasari, Anita
Journal Industrial Servicess Vol 9, No 2 (2023): October 2023
Publisher : Universitas Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36055/jiss.v9i2.21876

Abstract

Assessing the quality of processed fish products stands as a critical factor in ensuring consumer satisfaction, upholding industry standards, and reducing wastage. Traditional methods for quality classification typically involve manual inspection, which is both time-consuming and subjective. In recent years, the utilization of advanced data analysis techniques, such as Self-Organizing Maps (SOMs), has emerged as a promising approach to enhance the accuracy and efficiency of quality assessment in the fish processing industry. SOMs provide a multi-dimensional map capable of representing various quality attributes of processed fish products. This study aims to classify the quality of processed fish products based on four attributes that impact their time to spoilage. The SOMs effectively segmented the dataset into two clusters, with one cluster being more prone to spoilage, while the other demonstrated a longer shelf life.
LITERATURE REVIEW: HUMAN FACTORS AND ERGONOMICS (HFE) IN THE FOOD INDUSTRY Dewantari, Nustin Merdiana; Herlina, Lely
J@ti Undip: Jurnal Teknik Industri Vol 17, No 3 (2022): September 2022
Publisher : Departemen Teknik Industri, Fakultas Teknik, Universitas Diponegoro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (399.32 KB) | DOI: 10.14710/jati.17.3.174-190

Abstract

In the era of sustainable development, humans are a system because of their role in development. The food industry is growing fast at this time, and it is important for the sustainability of a country, while the human factor and ergonomics will provide benefits if applied. Therefore, it is necessary to conduct a literature study. This study aims to provide a better understanding and research opportunities on human factors and ergonomics in the food industry. This review literature search was carried out using Publish and Perish based on the Google Scholar database with the search year 2015-2022, then checking the journals one by one. There were twenty-seven articles discussing human factors and ergonomics in the food industry. Based on the year of research, research on human factors and ergonomics began in 2017 and has increased every year until 2019. RULA, SNQ, and REBA are the ergonomics data analysis techniques most widely used by researchers, and Elsevier became the publisher most used. The focus of the research area is large on improving ergonomics. The discussion of human factors and ergonomics can be implemented in various sectors, including the food industry, the integration of human factors with other fields is also worth considering.
Safety Induction Socialization at The Pakupatan Untirta Campus to Create a Safe Campus Mariawati, Ade Sri; Herlina, Lely; Dewantari, Nustin Merdiana
ABDIMAS: Jurnal Pengabdian Masyarakat Vol. 8 No. 2 (2025): ABDIMAS UMTAS: Jurnal Pengabdian Kepada Masyarakat
Publisher : LPPM Universitas Muhammadiyah Tasikmalaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35568/abdimas.v8i2.6275

Abstract

Security and safety on campus are significant aspects of creating a conducive environment for the learning process. Pakupatan Untirta Campus, as a place inhabited by students, lecturers, and staff, has potential risks that can threaten safety. Therefore, socialization regarding safety induction is needed to equip the academic community with knowledge regarding preventive measures, evacuation procedures, use of safety equipment, and emergency steps that must be taken in various risky situations. This study aims to provide comprehensive knowledge to the academic community regarding safety and to create a safe campus. The methods used in this study include four steps: identifying safety risks, determining gathering points, creating evacuation routes, and creating safety induction videos as a means of socialization. The results showed that of the 11 buildings on the Pakupatan Campus, only six were equipped with light fire extinguishers (APAR). The designated gathering point is on the sports field, an area of 1,215 m². The layout for the evacuation route has also been clearly described. In addition, a safety induction video was crafted to support the socialization of safety on campus. In conclusion, this community service program was successfully implemented and presents a significant contribution to increasing understanding and awareness of safety on the Pakupatan Untirta Campus.
SERTIFIKASI HALAL DAN DESAIN KEMASAN PRODUK UNTUK MENINGKATKAN KEPERCAYAAN DAN PERMINTAAN MASYARAKAT TERHADAP SATE BANDENG Lady, Lovely; Herlina, Lely; Yadi, Yayan Harry
Jurnal Abdi Insani Vol 12 No 1 (2025): Jurnal Abdi Insani
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/abdiinsani.v12i1.2258

Abstract

Usaha UMKM bu Eni bergerak dibidang makanan olahan yaitu sate bandeng. Sebagai upaya untuk meningkatkan penjualan maka dilakukan usaha mendapatkan sertifikat halal dan memperbaiki tampilan produk sebagai media promosi makanan oleh-oleh dengan mendesain kemasan yang menarik. Tujuan program ini adalah memberikan pendampingan kepada UMKM untuk mendapatkan sertifikat halal dan mendesain kemasan produk yang menarik. Untuk mendapatkan sertifikat halal, UMKM sate bandeng Bu Eni melakukan proses sertifikasi halal dengan metode self declare, yaitu menyatakan sendiri bahwa produknya halal, dan pelaku usaha bertanggung jawab penuh atas pernyataan kehalalan produknya dan memastikan bahwa produknya telah memenuhi semua persyaratan halal. Proses self declare dilakukan dengan pendampingan peneliti yang memiliki legitimasi sebagai Pendamping Produk Halal (PPI). Untuk memastikan kehalalan bahan baku dan proses produksi maka PPI melakukan survei dan wawancara langsung ke UMKM sate bandeng bu Eni. Hasil survey UMKM sate bandeng bu Eni sudah memenuhi persyaratan self declare pada pengajuan sertifikasi halal, meliputi: 1. Identifikasi bahan yang digunakan kehalalannya; 2. Kebersihan proses produksi dan tidak terkontaminasi oleh najis; 3. Membuat self declare oleh pelaku usaha didampingi oleh pendamping PPH. Dalam mendesain kemasan produk beberapa prinsip desain kemasan menjadi panduan termasuk memberikan informasi yang lengkap tentang bahan-bahan produk, Alamat dan no whatsapp UMKM, nama produk jelas terbaca, menggunakan konsep ecofriendly, dan desain yang menarik.
Co-Authors Cempakasari, Anita Dewantari, Nustin Merdiana Elisa Anggraeni, Elisa Hartono, H.M Lovely Lady M. Machfud Maria Ulfah Muharni, Yusraini Nurlaili Nilam Warda, Nurlaili Nilam Putro Ferro Ferdinant Sukardi, S. Yayan Harry Yadi