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Dzakiyah Widyaningrum
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Chemical Engineering, Chemistry & Bioengineering Civil Engineering, Building, Construction & Architecture Computer Science & IT Economics, Econometrics & Finance Electrical & Electronics Engineering Engineering Environmental Science Industrial & Manufacturing Engineering Mechanical Engineering

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PENERAPAN STATISTICAL QUALITY CONTROL DAN FAILURE MODE AND EFFECT ANALYSIS GUNA MENGURANGI KECACATAN PRODUK (STUDI KASUS: UMKM QUEEN PIE) Muhammad Syarief Hidayatullah; Dzakiyah Widyaningrum; Akhmad Wasiur Rizki
JUSTI (Jurnal Sistem dan Teknik Industri) Vol 2 No 4 (2021): justi
Publisher : Universitas Muhammadiyah Gresik

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (512.85 KB) | DOI: 10.30587/justicb.v2i4.4155

Abstract

Milk pie cake is the most popular product in MSME Queen Pie, but the number of orders is directly proportional to the resulting defect. Statistical Quality Control (SQC) and Failure Mode and Effect Analysis (FMEA) methods are used to optimize this. In the study there are defects in milk pie cake is charred, immature, broken, bubbling and sticky. In the check sheet, the average defect per month is 8.6%. Furthermore, the flowchart in the production process consists of 3 parts, namely raw material handling, production and packaging. From the results of the Scatter Diagram shows that between production variables and defects are interconnected. Then on the histogram, the biggest defect is the rupture product with defect 844. In pareto seen dominant defect type rupture by 34.7%. Furthermore, the attribute map contains data out of control in February. The results of fishbone diagram analysis of the causes of defect factors are human, machine, method, material and environment. Based on the analysis of FMEA further improvement proposals are made that perform regular maintenance, give workers adequate rest periods, check the temperature of the oven periodically, more thorough in choosing flour with good quality and ensure the mold has been smeared with margarine before given the dough. Keywords : Quality Control, Defect, Failure Mode and Effect Analysis, Statistical Quality Control
PENERAPAN METODE ECONOMIC ORDER QUANTITY (EOQ) MODEL LAGRANGE MULTIPLIER UNTUK MENENTUKAN PERSEDIAAN BAHAN BAKU SONGKOK YANG OPTIMAL DENGAN KENDALA MODAL DAN KAPASITAS GUDANG Novita Ayu Isro'ah; Dzakiyah Widyaningrum; Elly Ismiyah
JUSTI (Jurnal Sistem dan Teknik Industri) Vol 2 No 3 (2021): justi
Publisher : Universitas Muhammadiyah Gresik

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (399.585 KB) | DOI: 10.30587/justicb.v2i3.3837

Abstract

Gading Gajah merupakan salah satu perusahaan yang bergerak dibidang konveksi dengan produk yang dihasilkan adalah songkok. Permasalahan yang dialami oleh UD. Gading Gajah adalah keterbatasan kapasitas gudang dan modal bahan baku. Pengelolaan persediaan yang kurang benar akan menimbulkan kerugian pada perusahaan. Penelitian ini bertujuan untuk mengoptimalkan biaya-biaya persediaan beserta kendala kapasitas gudang yang dimiliki perusahaan.Untuk dapat mengatasi permasalahan yang dialami UD. Gading Gajah maka digunakan EOQ Model Lagrange Multiplier agar tujuan penelitian dapat tercapai. Objek pada penelitian adalah bahan baku songkok yaitu kain bludru, bos-bosan kepala, bos-bosan badan, benang dasar dan kain ac. Hasil dari penelitian didapatkan pemesanan yang optimal untuk kain bludru sebesar 17 roll, bos-bosan kepala sebesar 124,421 kg, bos-bosan badan sebesar 131,852 kg, benang dasar sebesar 253,887 roll, dan kain ac sebesar 1,295 roll dengan total pembelian didapatkan hasil Rp58.462.095 sehingga perusahaan menghemat biaya persediaan Rp17.057.275. Hasil tersebut sudah sesuai dengan kapasitas yang dimiliki perusahan baik dari modal maupun kapasitas gudang. Kata kunci : Economic Order Quantity (EOQ), Lagrange Multiplier
Co-Authors Akhmad Wasiur Rizki Elly Ismiyah Muhammad Syarief Hidayatullah Novita Ayu Isro'ah