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All Journal Jurnal Rekayasa Sistem Industri Jurnal Ilmiah Teknik Industri Jurnal Teknik Industri: Jurnal Keilmuan dan Aplikasi Teknik Industri Jurnal Ergonomi dan K3 International Journal of Industrial Engineering and Engineering Management Abdimas Altruis: Jurnal Pengabdian Kepada Masyarakat SENAPAS Metris: Jurnal Sains dan Teknologi
Luciana Triani Dewi
Fakultas Teknologi Industri, Program Studi Teknik Industri, Universitas Atma Jaya Yogyakarta
Humanities Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Engineering Environmental Science Industrial & Manufacturing Engineering Public Health Social Sciences Other

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STUDI KECELAKAAN KERJA OPERATOR MESIN DI INDUSTRI PENGOLAHAN KELAPA SAWIT: INVESTIGASI DAN ANALISIS PENYEBAB DENGAN METODE 5 WHYS DAN SCAT Luciana Triani Dewi; Lucy Versyanti Pangaribuan
Jurnal Ergonomi dan K3 Vol 4, No 2 (2019): September 2019
Publisher : Perhimpunan Ergonomi Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (190.146 KB) | DOI: 10.5614/j.ergo.2019.4.2.2

Abstract

Kecelakaan kerja akibat mesin merupakan kejadian yang seringkali terjadi pada industri, termasuk industri pengolahan kelapa sawit. Pencegahan kecelakaan akibat permesinan dapat dilakukan melalui pendekatan antisipasi bahaya dengan belajar dari kasus yang telah terjadi sebelumnya dan melakukan tindakan pengendalian. Penelitian terdahulu terkait kecelakaan kerja di industri pengolahan kelapa sawit lebih bersifat umum untuk menemukan penyebab dan pengendaliannya. Metode yang umum digunakan adalah analisis postur kerja, evaluasi ergonomi dan identifikasi bahaya. Penelitian ini fokus menganalisis kasus kejadian kecelakaan kerja pada operator mesin kapstan di industri pengolahan kelapa sawit yang berakibat fatal yaitu kematian. Sejauh ini belum ditemukan publikasi penelitian tentang kecelakaan akibat mesin ini. Studi yang dilakukan bersifat deskriptif analitis dengan menelaah kasus kejadian kecelakaan kerja mesin kapstan untuk menemukan akar masalah dan memberikan solusi. Teknik yang digunakan adalah 5whys dan Sytematic Cause Analysis Technique (SCAT). Analisis menghasilkan sepuluh jenis tindakan pengendalian yang dapat dilakukan untuk mencegah terjadinya kecelakaan, terdiri dari 50% tindakan teknis (desain) dan 50% tindakan non teknis. Sebagai tindakan kunci adalah penyediaan tenaga ahli keselamatan kerja untuk menginduksi tindakan pengendalian lainnya. Evaluasi manajemen menilai tindakan pengendalian kunci dapat diimplementasikan dalam jangka pendek. Kata kunci: bahaya permesinan, investigasi, analisis penyebab, SCAT
Implementasi Rancangan Meja untuk Produksi Emping Garut Luddy Indra Purnama; Deny Ratna Yuniarta; Luciana Triani Dewi
Seminar Nasional Penelitian dan Abdimas Vol 1 No 1 (2023): Juni
Publisher : Lembaga Penelitian dan Pengabdian pada Masyarakat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24002/senapas.v1i1.7300

Abstract

Arrowroot chips are among the best goods in the province of the Special Region of Yogyakarta. The issue is the craftspeople's complaints about producing arrowroot chips, particularly the pounding procedure. Inappropriate and persistent working positions throughout the pounding process lead to employee health issues and may further lower productivity. This service aims to implement work environments, namely designing work tables to manufacture arrowroot chips. The design of the manufacturing table is decided upon through a democratic approach. While creating the production table, ergonomics is used. The final task in the community service projects for arrowroot chip artisans is the design of a manufacturing table, testing its functionality, and teaching others how to maintain one.
Service Blueprinting to Enhance Restaurant’s Service Process Dewi, Luciana Triani; Nguyen Thi Chinh; Keren Kerviona
International Journal of Industrial Engineering and Engineering Management Vol. 4 No. 1 (2022)
Publisher : Universitas Atma Jaya Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24002/ijieem.v4i1.5506

Abstract

Restaurants should provide services that enable satisfy their customers. The study was conducted in a local Taiwan restaurant. The restaurant has been running since 2015 and, so far, has not shown significant progress. Service blueprinting was used to identify where substances could be improved and where customer satisfaction problems occurred. The purposes of the study are (1) to identify the service process by service blueprinting, (2) to find the potential failure points of the existing service process, and (3) to propose possible solutions to the failure points. The results show two categories of potential failures were recognized, i.e., receiving- delivering orders and waiting for food. The substitute order mechanism is proposed as the solution.
Analisis Tingkat Resiko Bahaya Muskuloskeletal Aktivitas Industri Kecil Makanan di Yogyakarta Dewi, Luciana Triani
Metris: Jurnal Sains dan Teknologi Vol. 17 No. 02 (2016): Desember
Publisher : Prodi Teknik Industri, Fakultas Teknik - Universitas Katolik Indonesia Atma Jaya

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

The study was originated from the result of observation on production activity of small food industries in Yogyakarta that showed varied awkward postures. Awkward posture will lead continual static loading on soft tissue which potentially cause musculoskeletal disorders and further will affect worker productivity and performance. The aim of the study was to analyze the risk level of musculoskeletal hazard among small food industries in Yogyakarta. The subjects of this study were 112 jobs performed in 16 small food industries in Yogyakarta. Risk level assessment used Baseline Risk Identification of Ergonomic Factors (BRIEF) Survey checklist which evaluate musculoskeletal risk of 9 body parts include posture, force, duration and frequency. The result of this study revealed 38 jobs (33.9%) without high level risk of all body parts and 74 jobs (66.1%) with high risk level in at least one body part. The highest prevalence of high risk level was for neck (36 jobs) and the highest prevalence of low risk level was for left elbow (79 jobs). Statistical analysis showed that there was significant difference of musculoskeletal risk level among 16 industries observed. The study recommended the awareness and proper hazard control to the industries.
Service Blueprinting to Enhance Restaurant’s Service Process Dewi, Luciana Triani; Nguyen Thi Chinh; Keren Kerviona
International Journal of Industrial Engineering and Engineering Management Vol. 4 No. 1 (2022)
Publisher : Universitas Atma Jaya Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24002/ijieem.v4i1.5506

Abstract

Restaurants should provide services that enable satisfy their customers. The study was conducted in a local Taiwan restaurant. The restaurant has been running since 2015 and, so far, has not shown significant progress. Service blueprinting was used to identify where substances could be improved and where customer satisfaction problems occurred. The purposes of the study are (1) to identify the service process by service blueprinting, (2) to find the potential failure points of the existing service process, and (3) to propose possible solutions to the failure points. The results show two categories of potential failures were recognized, i.e., receiving- delivering orders and waiting for food. The substitute order mechanism is proposed as the solution.
Co-Authors A.A. Ketut Agung Cahyawan W Chandra Dewi Chandra Dewi K Chandra Dewi K Chandra Dewi K Deny Ratna Yuniarta Deny Ratna Yuniartha I Wayan Gede Digda Sukmawan Ign. Luddy Indra Purnama Keren Kerviona Kurnianto, Mario Dwi Lucy Versyanti Pangaribuan Luddy Indra Purnama Mario Dwi Kurnianto Nguyen Thi Chinh Sari, Marta Hayu Raras Sita Rukmika Sukmawan, I Wayan Gede Digda Vincensius Ariyono