Article Per Year (5 Year)
p-Index From 2021 - 2026
3.374
P-Index
This Author published in this journals
All Journal Jurnal Abdi Insani Jurnal Sains Teknologi Transportasi Maritim Jurnal Optimasi Teknik Industri (JOTI) Saintara : Jurnal Ilmiah Ilmu-Ilmu Maritim Jurnal Ilmiah Kemaritiman Nusantara Abdi Teknoyasa Jurnal Riset Rumpun Ilmu Teknik (JURRITEK) Jurnal Penelitian Rumpun Ilmu Teknik Ocean Engineering: Jurnal Ilmu Teknik dan Teknologi Maritim PROCEEDING AL GHAZALI International Conference Jurnal Inovasi Hasil Pengabdian JURNAL INOVASI TEKNIK INDUSTRI
Aji Kusumastuti Hendrawan
Universitas Nahdlatul Ulama Al Ghazali Cilacap
Religion Agriculture, Biological Sciences & Forestry Humanities Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Energy Engineering Environmental Science Health Professions Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Mathematics Mechanical Engineering Physics Social Sciences Transportation Other

Published : 26 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 26 Documents
Search

 1   2   3 
BUSINESS DEVELOPMENT STRATEGY USING SWOT AND AHP METHODS IN NURI SNACK MSMES Alfiana Restuningsih; Aji Kusumastuti Hendrawan; Siti Fauzatun Wachidah
PROCEEDING AL GHAZALI International Conference Vol. 1 (2023): INCLUSIVENESS, DIGITAL TRANSFORMATION, AND RENEWABLE ENERGY FOR A BETTER FUTURE
Publisher : Universitas Nahdlatul Ulama Al Ghazali Cilacap

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

Abstract

Indonesia's economy is strongly supported by MSMEs which also play a strategic role in increasing the added value of agricultural products such as sweet potatoes, bananas, and cassava. The form of agricultural product management business that is often found is a variety of chips business, one of the business actors is MSME Nuri Snack. The number of various chip business actors, makes business competition and product sales fluctuate. There needs to be a business development strategy in order to survive and win the market. One of them is with SWOT and AHP analysis. SWOT analysis provides an overview of the condition of a business that allows 4 alternative businesses depicted through a quadrant diagram of SWOT analysis. There needs to be a decision-making method to help formulate the best strategy, namely using the AHP Method The results of the Priority Vector calculation from AHP are used as weight values in matrix weighting SWOT matrix weighting obtains IFAS values (X axis = 0.31249977) and EFAS (Y axis = 0.40458977.) which results in an Aggressive Quadrant 1 position with an alternative strategy S-O (using strength to seize the opportunities they have).
Analisis Kepuasan Pelanggan Terhadap Kinerja Pelayanan Yabakii Mart dengan Menggunakan Metode SQ dan QFD Anisha Dian Iswahyuni; Aji Kusumastuti Hendrawan; Muhammad Miftah Fauzi
Jurnal Penelitian Rumpun Ilmu Teknik Vol. 1 No. 1 (2022): Februari : Jurnal Penelitian Rumpun Ilmu Teknik
Publisher : Pusat Riset dan Inovasi Nasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/juprit.v1i1.2793

Abstract

YABAKII Mart is a mini market company that offers a variety of daily necessities. During the last three months there have been customers who have complained and are not satisfied with YABAKII Mart's services due to several factors, including inconsistent service, several times of service, and the completeness available. The purpose of this study is to measure customer perceptions of service quality, and provide recommendations for improvements to company services. The method used is Service Quality, and Quality Function Deployment Level 1. In the QFD stage or recommendations for improvement, interviews with the Director of YABAKII Mart. The research was conducted in November-December 2021 by distributing questionnaires to 322 YABAKII Mart customers. Based on the distribution table analysis and the percentage of customer satisfaction obtained 19.25% customers feel very dissatisfied, 23.09% customers feel dissatisfied, 33.19% customers feel quite satisfied, 16.62% customers feel dissatisfied and 7.85 % of customers are very satisfied with YABAKII Mart's services.
Analisis Kepuasan Pelanggan Terhadap Kinerja Pelayanan Yabakii Mart dengan Menggunakan Metode SQ dan QFD Anisha Dian Iswahyuni; Aji Kusumastuti Hendrawan; Muhammad Miftah Fauzi
Jurnal Penelitian Rumpun Ilmu Teknik Vol. 1 No. 1 (2022): Februari : Jurnal Penelitian Rumpun Ilmu Teknik
Publisher : Pusat Riset dan Inovasi Nasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/juprit.v1i1.2793

Abstract

YABAKII Mart is a mini market company that offers a variety of daily necessities. During the last three months there have been customers who have complained and are not satisfied with YABAKII Mart's services due to several factors, including inconsistent service, several times of service, and the completeness available. The purpose of this study is to measure customer perceptions of service quality, and provide recommendations for improvements to company services. The method used is Service Quality, and Quality Function Deployment Level 1. In the QFD stage or recommendations for improvement, interviews with the Director of YABAKII Mart. The research was conducted in November-December 2021 by distributing questionnaires to 322 YABAKII Mart customers. Based on the distribution table analysis and the percentage of customer satisfaction obtained 19.25% customers feel very dissatisfied, 23.09% customers feel dissatisfied, 33.19% customers feel quite satisfied, 16.62% customers feel dissatisfied and 7.85 % of customers are very satisfied with YABAKII Mart's services.
Maritime Human Resources Performance Analysis Case Studies of Ship's Crewers Hendrawan, Andi; Hendrawan, Aji Kusumastuti; Pramomo, Sri; Lusiani, Lusiani
Saintara : Jurnal Ilmiah Ilmu-Ilmu Maritim Vol 8 No 1 (2024): SAINTARA (Maret 2024)
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat, Akademi Maritim Nusantara Cilacap

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52475/saintara.v8i1.279

Abstract

Different from work on land which is far from waves and storms, at sea climate and weather changes can occur at any time. If previously the weather was sunny, a few minutes later the weather could turn dark. Because the work is so hard, good performance is needed so that everything is fine. The research examined the crew of the Elbidu ship, totaling 30 people, using a survey approach. The results show that the performance of the crew both as a team and individually is good because the crew always maintains unity and increases their competence.
Maritime Human Resources Performance Analysis Case Studies of Ship's Crewers Hendrawan, Andi; Hendrawan, Aji Kusumastuti; Pramomo, Sri; Lusiani, Lusiani
Saintara : Jurnal Ilmiah Ilmu-Ilmu Maritim Vol 8 No 1 (2024): SAINTARA (Maret 2024)
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat, Akademi Maritim Nusantara Cilacap

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52475/saintara.v8i1.279

Abstract

Different from work on land which is far from waves and storms, at sea climate and weather changes can occur at any time. If previously the weather was sunny, a few minutes later the weather could turn dark. Because the work is so hard, good performance is needed so that everything is fine. The research examined the crew of the Elbidu ship, totaling 30 people, using a survey approach. The results show that the performance of the crew both as a team and individually is good because the crew always maintains unity and increases their competence.
Pengembangan Produk Kacang Sangrai UKM Surya Enjang Kacang Abadi Dengan Metode KANO DAN QFD Astuti, Afi Wiji; Hendrawan, Aji Kusumastuti; Wachidah, Siti Fauzatun
Jurnal Optimasi Teknik Industri (JOTI) Vol 6, No 2 (2024)
Publisher : Teknik Industri Universitas Indraprasta PGRI

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30998/joti.v6i2.24509

Abstract

Salah satu makanan ringan yang populer di masyarakat adalah kacang sangrai. UKM Surya Enjang Kacang Abadi merupakan salah satu produsen kacang kulit sangrai di Kabupaten Cilacap yang didirikan oleh Bapak Ponimin sejak tahun 1997. Permasalahan yang dihadapi oleh UKM Surya Enjang Kacang Abadi adalah pola permintaan konsumen kacang sangrai yang kurang stabil karena dipengaruhi oleh waktu-waktu tertentu. Penelitian Tujuan ini dilakukan untuk menjawab permasalahan yang dihadapi oleh UKM Surya Enjang Kacang Abadi dengan memberikan rekomendasi dalam mengembangkan variasi rasa produk kacang sangrai yang sesuai dengan permintaan konsumen untuk stabilisasi permintaan. Penelitian ini menggunakan metode Kano dan QFD. Berdasarkan penelitian didapatkan rekomendasi pengembangan produk kacang sangrai yang sesuai dengan permintaan konsumen. Pengembangan variasi rasa yang direkomendasikan berdasarkan nilai important rating dari yang tertinggi adalah rasa karamel (161,91), rasa susu (125,91), rasa madu (113,91), rasa asin bawang (112,72), dan rasa jahe (97,91). Sedangkan untuk rekomendasi aroma kacang sangrai dengan urutan nilai important rating tertinggi adalah aroma kayu manis (42,37), aroma lada (40,18), aroma bawang (36,53), dan aroma serai (32,16). Dengan adanya rekomendasi pengembangan produk yang telah didapatkan oleh penulis melalui penelitian diharapkan dapat meningkatkan stabilitas permintaan produk kacang sangrai pada UKM Surya Enjang Kacang Abadi.Kata Kunci : Pengembangan Produk, Kano, QFD, HoQ, Kacang Sangrai
Pengembangan Produk Kacang Sangrai UKM Surya Enjang Kacang Abadi Dengan Metode KANO DAN QFD Astuti, Afi Wiji; Hendrawan, Aji Kusumastuti; Wachidah, Siti Fauzatun
Jurnal Optimasi Teknik Industri (JOTI) Vol 6, No 2 (2024)
Publisher : Teknik Industri Universitas Indraprasta PGRI

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30998/joti.v6i2.24509

Abstract

Salah satu makanan ringan yang populer di masyarakat adalah kacang sangrai. UKM Surya Enjang Kacang Abadi merupakan salah satu produsen kacang kulit sangrai di Kabupaten Cilacap yang didirikan oleh Bapak Ponimin sejak tahun 1997. Permasalahan yang dihadapi oleh UKM Surya Enjang Kacang Abadi adalah pola permintaan konsumen kacang sangrai yang kurang stabil karena dipengaruhi oleh waktu-waktu tertentu. Penelitian Tujuan ini dilakukan untuk menjawab permasalahan yang dihadapi oleh UKM Surya Enjang Kacang Abadi dengan memberikan rekomendasi dalam mengembangkan variasi rasa produk kacang sangrai yang sesuai dengan permintaan konsumen untuk stabilisasi permintaan. Penelitian ini menggunakan metode Kano dan QFD. Berdasarkan penelitian didapatkan rekomendasi pengembangan produk kacang sangrai yang sesuai dengan permintaan konsumen. Pengembangan variasi rasa yang direkomendasikan berdasarkan nilai important rating dari yang tertinggi adalah rasa karamel (161,91), rasa susu (125,91), rasa madu (113,91), rasa asin bawang (112,72), dan rasa jahe (97,91). Sedangkan untuk rekomendasi aroma kacang sangrai dengan urutan nilai important rating tertinggi adalah aroma kayu manis (42,37), aroma lada (40,18), aroma bawang (36,53), dan aroma serai (32,16). Dengan adanya rekomendasi pengembangan produk yang telah didapatkan oleh penulis melalui penelitian diharapkan dapat meningkatkan stabilitas permintaan produk kacang sangrai pada UKM Surya Enjang Kacang Abadi.Kata Kunci : Pengembangan Produk, Kano, QFD, HoQ, Kacang Sangrai
Pembangunan Kompetensi Tim di Atas Kapal Hendrawan, Andi; Sucahyowati, Hari; Indriyani, Indriyani; Kusumastuti Hendrawan, Aji; Pramono, Sri
Jurnal Ilmiah Kemaritiman Nusantara Vol 2 No 2 (2022): Jurnal Ilmiah Kemaritiman Nusantara
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat Akademi Maritim Cirebon

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

Abstract

Pekerjaan di atas kapal menuntut kekompakan tim, sehingga kompetensi menjadi hal utama agar tim dapat menghasil kinerja yang maksimal. Pada organisasi modern kompetensi bukan lagi pada ranah pribadi namun sudah pada level tim. Kemampuan atau kompetensi tim membangun sebuah oranisasi menjadi lebih maju merupakan kerja bersama. Penelitan ini merupakan penelitian kualitatif dengan mengambil dua buah tim kamar mesin dan tim dek. Hasil menunjukkan bahwa pekerjaan di atas kapal membutuhkan kompetensi tim yang baik dan kompeten sehingga diharapkan ada jaminan operasional kapal secara baik dan beroperasi dalam keadaan selamat.
Pembangunan Kompetensi Tim di Atas Kapal Hendrawan, Andi; Sucahyowati, Hari; Indriyani, Indriyani; Kusumastuti Hendrawan, Aji; Pramono, Sri
Jurnal Ilmiah Kemaritiman Nusantara Vol 2 No 2 (2022): Jurnal Ilmiah Kemaritiman Nusantara
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat Akademi Maritim Cirebon

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

Abstract

Pekerjaan di atas kapal menuntut kekompakan tim, sehingga kompetensi menjadi hal utama agar tim dapat menghasil kinerja yang maksimal. Pada organisasi modern kompetensi bukan lagi pada ranah pribadi namun sudah pada level tim. Kemampuan atau kompetensi tim membangun sebuah oranisasi menjadi lebih maju merupakan kerja bersama. Penelitan ini merupakan penelitian kualitatif dengan mengambil dua buah tim kamar mesin dan tim dek. Hasil menunjukkan bahwa pekerjaan di atas kapal membutuhkan kompetensi tim yang baik dan kompeten sehingga diharapkan ada jaminan operasional kapal secara baik dan beroperasi dalam keadaan selamat.
KOMPETENSI TIM UNTUK PENINGKATAN KINERJA TIM PADA ORGANISASI POLITEKNIK ILMU PELAYARAN SEMA Hendrawan, Andi; Indriyani; Hendrawan, Aji Kusumastuti
Jurnal Ilmiah Kemaritiman Nusantara Vol 4 No 1 (2024): Jurnal Ilmiah Kemaritiman Nusantara
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat Akademi Maritim Cirebon

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

Abstract

Team competition is a necessity in an organization, both maritime and non-maritime, this will result in better and more effective team performance. This research is quantitative research by examining the relationship and influence of competence on team performance. The test results show the influence of team competency on t performance
Co-Authors Aji K. Hendrawan Alfiana Restuningsih Andi Hendrawan Anisha Dian Iswahyuni Arnesya Ramadhani Chumairoh, Nadya Darmayanti, Ria Dhimas Oki Permata Aji Dian Iswahyuni, Anisha Fathurohman Fathurohman, Fathurohman Fawaz Khunaefi Al Ahmad Hamdi, Muhammad Rusydan Hasan Nur Syamsi Heny Kristiana Rahmawati Imanika, Akhsanti Indriyani Indriyani Indriyani Lusiani Lusiani Lusiani Lusiani Lusiani Lusiani, Lusiani Pramomo, Sri Pramono, Sri Siti Fauzatun Wachidah Soolany, Christian Sri Pramomo Sri Pramono Syarief Hidaayatur Rohman Ulil Hikmah, Alfina Wibawan, Agung