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All Journal JOURNAL OF MECHANICAL ENGINEERING, MANUFACTURES, MATERIALS AND ENERGY JURPIKAT (Jurnal Pengabdian Kepada Masyarakat) Jurnal Ilmiah Teknik Mesin, Elektro dan Komputer (JURITEK) Jurnal Cakrawala Ilmiah Sidoluhur prosiding seminar nasional Jurnal Teknologi dan Manajemen Industri Terapan Journal of Student Research Jurnal Penelitian Rumpun Ilmu Teknik JURNAL ILMIAH SAINS TEKNOLOGI DAN INFORMASI Jurnal Ilmiah Research and Development Student JURNAL ILMIAH TEKNIK INDUSTRI DAN INOVASI (JISI) Jurnal Rekayasa Proses dan Industri Terapan Jurnal Ilmiah Research Student JURNAL MULTIDISIPLIN ILMU AKADEMIK Jurnal Ilmiah Nusantara Manufaktur: Publikasi Sub Rumpun Ilmu Keteknikan Industri Jupiter: Publikasi Ilmu Keteknikan Industri, Teknik Elektro dan Informatika International Journal of Industrial Innovation and Mechanical Engineering
Ayudyah Eka Apsari
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Religion Aerospace Engineering Agriculture, Biological Sciences & Forestry Humanities Astronomy Automotive Engineering Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Dentistry Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Mathematics Mechanical Engineering Medicine & Pharmacology Public Health Social Sciences Other

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Journal : Jurnal Rekayasa Proses dan Industri Terapan

 1 
Identifikasi Potensi Bahaya Kerja Dalam Usaha Meningkatkan Produktivitas Dengan Pendekatan Fault Tree Analysis Pada Produksi Tahu Lindu Aji Pranmestya; Ayudyah Eka Apsari
Jurnal Rekayasa Proses dan Industri Terapan Vol. 1 No. 3 (2023): Agustus: Jurnal Rekayasa Proses dan Industri Terapan ( REPIT )
Publisher : Politeknik Kampar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59061/repit.v1i3.326

Abstract

Occupational safety and health (K3) programs are important in maintaining the physical condition and cooperative attitude of employees within the company. Law No. 1 of 1970 regulates the importance of protecting work safety for every worker. UMKM tofu owned by Mr. Kadek, a micro and small industry, faces challenges in implementing OSH for its workers. The humid and slippery working environment, the risky waste disposal system, and the lack of use of personal protective equipment (PPE) cause accidents and illnesses for workers. The results of the interviews indicated that there were significant work accident cases, which had an impact on decreasing employee productivity and income levels. The rate of work accidents at MSMEs knows Mr Kadek has increased significantly from 2021 to 2022. The frequency of accidents has increased from 577 to 915 per million hours worked, while the severity of disability injuries has increased from 2,090 to 2,820. The impact of work accidents also affects work productivity. In 2022, there will be an increase in the number of working hours lost due to accidents, namely 154 hours. This shows that frequent work accidents have a negative impact on productivity levels. The high rate of work accidents also negatively affects the company's downfall. Improvements are needed in the application of OSH, such as ergonomics training, active supervision, waste management, personal protection, facility improvements, and safety awareness. In this case, Fault Tree Analysis is used to identify the causes of work accidents. In order to increase the level of productivity and employee safety, it is necessary to have a K3 improvement program in MSMEs, Mr. Kadek knows.
Usulan Perbaikan Sistem Produksi Roti Manis Dengan Metode Statistical Quality Control Dan Failure Mode And Effect Analysis Di UMKM Dipo Bakery Mukhtar Ahmad Swarnadi; Ayudyah Eka Apsari
Jurnal Rekayasa Proses dan Industri Terapan Vol. 2 No. 3 (2024): Agustus: Jurnal Rekayasa Proses dan Industri Terapan ( REPIT )
Publisher : Politeknik Kampar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59061/repit.v1i3.371

Abstract

Dipo Bakery is a small and medium business engaged in the food sector, namely the sweet bread processing industry. The average number of production during October 2022 - March 2023 was 48,941.68 pcs, the average overproof defective product during October 2022 - March 2023 was 2,688.16 pcs, the average defective product size did not match during October 2022 - March 2023 as many as 4,949.33. Statistical Quality Control is a technique used in controlling and managing both manufacturing and service processes using statistical methods. Failure Mode and Effect Analysis (FMEA) to find out the main causes of product defects and provide appropriate improvement suggestions. Based on the results obtained, it shows that there is no data that crosses the upper control limit (UCL) for overproof defects at 0.168844 and for defects of unsuitable size at 0.251876 as well as the lower control limit (LCL) for overproof defects. at point – 0,. So, it can be concluded that the damage to the production process of the sweet bread variant is still under control within the control limits. obtained the highest RPN value of 105 with the cause of haste.
Pengendalian Kualitas Produk Tempe menggunakan Metode Six Sigma di UMKM Tempe Ibu Ida Alisa Muljoko Muljoko; Ayudyah Eka Apsari
Jurnal Rekayasa Proses dan Industri Terapan Vol. 3 No. 2 (2025): Mei: Jurnal Rekayasa Proses dan Industri Terapan ( REPIT )
Publisher : Politeknik Kampar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59061/repit.v3i2.1121

Abstract

UMKM owned by Mrs. Ida Alisa use 150 kg of soybeans which produce around 400 pcs of tempeh per day. MSMEs owned by Mrs. Ida Alisa have 5 employees in the traditional tempeh production process with the tempeh production process covering several stages, namely soaking, peeling, boiling, adding yeast, packaging, and fermentation. Six Sigma is a structured and systematic problem-solving method using the DMAIC (define, measure, action, improve, control) standard as the process flow. The main focus of Six Sigma is on quality improvement to meet customer satisfaction. The number of defects in tempeh products is Gross with a total of 299 with a defect percentage of 39.2%, packaging with a number of 228 with a defective percentage of 29.9%, and Texture with a number of 236 with a defect percentage of 30.9%. From this percentage, the highest percentage value can be obtained, namely on dirty tempeh defects. From the results of data processing, suggestions for improvement were obtained, among others, training and socialization to operators in order to maximize the production process, giving directions to operators and maintenance to check before starting production so that the readiness of the machine to be used can be tested. In addition, a Standard operating procedure (SOP) was made regarding sorting and soaking processes for the production process.
Co-Authors Aditia Rahmana Ahmad Irfandi Halifasa Ahmad Zada Hilmi Syifa’ Aland Dewa Yasa Aldora Gavrila Faiq Aprita, Trike Aprita Fresa Kurnia Aranza Rifqi Diemsy Arief Eka Kurniawan atmaja, Jastika Amelia Diaz Arjun Annolu Diyah Dwi Nugraheni Fahrul Huda Frysilia Tri Oktiasari Hanuring Ayu Hilmi Syifa, Ahmad Zada Jefri kurniawan Labib, Danial Leo, Leo Deby Eko Saputra Lindu Aji Pranmestya Mardy, Dinda Oe Martinus Wisnu Saputra Mawardah, Melysa Putri Muhammad Khoiri Muslim Mukhtar Ahmad Swarnadi Muljoko Muljoko Naufal Fakhri Gustyanto Nofal Azhar Pratama Oktyajati, Nancy Reihan Bintang Yuliandana Saputro, Wisnu Saputro Tutur Wisnu Wardana Vinsensius Hendro Wahid Nur Akbar Putra Harahap Yose Rizal Taufiqurrahman Yosijanuardi, Yosi Yuliandana, Reihan Bintang