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All Journal Metode : Jurnal Teknik Industri Jurnal Peduli Masyarakat Devotion: Journal of Research and Community Service Innovative: Journal Of Social Science Research Blantika : Multidisciplinary Journal Jurnal Riset danAplikasi Teknik Industri (JRATI)
I Gusti Ngurah Priambadi, I Gusti Ngurah
Fakultas Teknik Universitas Udayana
Humanities 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 Medicine & Pharmacology Public Health Other

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Perencanaan Produk Minyak Goreng Kelapa Sawit Yang Berkualitas Menggunakan Metode Quality Function Deployment (QFD) Prayoga Wardana, I Made Yudhi; Priambadi, I Gusti Ngurah; Sinta Setiawati, Ni Luh Putu Lilis; Bandem Adnyana, I Wayan; Kade Suriadi , I Gusti Agung; Sista Dewi, Desak Ayu
Innovative: Journal Of Social Science Research Vol. 4 No. 5 (2024): Innovative: Journal Of Social Science Research
Publisher : Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/innovative.v4i5.15358

Abstract

Penggunaan minyak jelantah menjadi pilihan bagi masyarakat di tengah naiknya harga minyak goreng, khususnya para pedagang di Warung Lalapan Sari Rasa Banyuwangi yang berlokasi di Jalan Raya Uluwatu, Jimbaran. Dilihat dari hasil observasi yang dilakukan, maka diperlukan produk minyak goreng baru yang dapat menjawab permasalahan tersebut. Penelitian dilakukan dengan merencanakan produk minyak goreng baru yang diinginkan oleh konsumen dengan menggunakan metode QFD. Metode QFD berguna untuk merencanakan produk minyak goreng kelapa sawit baru yang diharapkan dapat menjawab keinginan konsumen terhadap minyak goreng kelapa sawit. Langkah-langkah yang digunakan dalam penelitian ini adalah dengan menggunakan matriks HOQ. Hasil pengolahan yang dilakukan dengan menggunakan matriks HOQ menghasilkan prioritas teknis yang dibutuhkan dalam perencanaan produk minyak goreng kelapa sawit yaitu minyak tidak mudah menghitam, kandungan asam lemak tidak jenuh lebih banyak dibandingkan dengan kandungan asam lemak jenuh, terdapat kandungan beta karoten yang terserap sehingga dapat menghasilkan cita rasa gurih pada saat dimasak, pengaplikasiannya menggunakan kemasan botol dan menghilangkan komponen-komponen yang tidak diinginkan dari CPO
Pelatihan dan Pemberdayaan Pengolahan Nano Powder Jahe Merah sebagai Upaya Peningkatan Produktivitas Olahan Jahe Merah dan Kesehatan Masyarakat Desa Septiadi, Wayan Nata; Priambadi, I Gusti Ngurah; Komaladewi, A.A.I.A Sri; Yanti, Putu Emy Darma; Krisnawati, Ni Komang Menik Sri
Jurnal Peduli Masyarakat Vol 6 No 4 (2024): Jurnal Peduli Masyarakat: Desember 2024
Publisher : Global Health Science Group

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37287/jpm.v6i4.5424

Abstract

Kelompok Tani Guna Kherti menghadapi kualitas produk jahe merah yang belum mendapatkan sentuhan proses produksi secara pemanfaatan teknologi mengakibatkan rendahnya harga jual jahe merah. Pelatihan dilakuka selama 3 kali, dimana pelatihan 1 berupa edukasi dan pelatihan teknologi atau peralatan pengolahan jahe merah; pelatihan 2 berupa edukasi dan pemberdayaan mitra dalam pembuatan bubuk nano jahe; dan pelatihan 3 dilakukan edukasi terkait aspek sosial masyarakat dalam bidang kesehatan dimana pada tahapan ini akan diberikan edukasi terkait manfaat dan kegunaan produk jahe merah untuk kesehatan masyarakat. Pada hasil didapatkan adanya pencapaian indikator keberhasilan sampai 84%. Pelatihan dan pemberdayaan yang dilakukan memberikan suatu pengetahuan baru bagi kelompok tani dalam pengolahan menfaatkan teknologi serta memberikan pengetahuan berupa inovasi baru terkait produk olahan jahe merah (produk baru).
Pengendalian Kualitas Produk Teh di PT XYZ Menggunakan Pendekatan Six Sigma Ardhaneswari, Pande Putu Narisya; Priambadi, I Gusti Ngurah; Setiawati, Ni Luh Putu Lilis Sinta
Metode : Jurnal Teknik Industri Vol. 10 No. 2 (2024): Jurnal Metode
Publisher : Universitas Muhammadiyah Sorong

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33506/mt.v10i2.3635

Abstract

PT XYZ is a company specializing in the bottled tea beverage industry. The company is experiencing quality control challenges, evidenced by a defect rate of 0.9%, which exceeds the target of 0.2%. This study aims to identify the reasons for the high defect rate in tea production and provide recommendations for improvement. Utilizing the Six Sigma approach along with the DMAIC (Define, Measure, Analyze, Improve, and Control) methodology can help maintain product quality by identifying the sources of defects in tea products at PT XYZ. The research identified three main types of defects: insufficient volume, lack of crown, and non-standard temperature. The most prevalent defect was non-standard temperature, accounting for 7,968 defective items (60%). The causes of these defects include human factors such as operator negligence and lack of precision, material factors such as low tea temperature and decreased bottle temperature, method factors like improper and inaccurate inspection methods in the Quality Control Division, machine factors such as low caustic temperature in the washer machine, and environmental factors like high room temperature. Recommended improvements include conducting regular training sessions for operators to enhance their understanding of their work areas, especially in monitoring the production process. Additionally, thorough quality checks should be performed in line with the steps outlined in the work instructions. To reduce defects and errors in packaging machines, regular maintenance is essential to ensure their smooth operation.
Pengendalian Mutu Produk Daging Ayam Setengah Jadi Menggunakan Metode Statistical Quality Control (SQC) di PT Exotic Group Concept Austin, Elvin; Priambadi, I Gusti Ngurah; Utami , Ni Made Cyntia
Blantika: Multidisciplinary Journal Vol. 3 No. 6 (2025): Special Issue
Publisher : PT. Publikasiku Academic Solution

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.57096/blantika.v3i6.365

Abstract

[Quality Control of Semi Finished Chicken Meat Products Using Statistical Quality Control (SQC) Method at PT Exotic Group Concept] In the manufacturing industry, quality control plays a vital role in ensuring consistent product quality. PT Exotic Group Concept, a company in the Food and Beverage sector, faces a high defect rate issue, particularly in semi-processed chicken meat, which reached 21% during the September–November 2024 period significantly exceeding the company’s acceptable limit of 3%. This condition potentially disrupts warehouse operations and causes financial losses. This study aims to analyze the quality control process at PT Exotic Group Concept using the Statistical Quality Control (SQC) method and to provide sustainable improvement recommendations. The research employed direct observation and documentation, with data processed using the seven quality control tools: check sheet, histogram, pareto diagram, control chart, and fishbone diagram. The results revealed that the main types of defects were vacuum plastic and leaking sealers, caused by human error, the use of thin plastic materials, and uncalibrated machines. After implementing the proposed improvements, the defect rate decreased by 15%, from 21% to only 6%. This study concludes that the application of SQC provides an effective solution to reduce product defects when applied continuously and consistently.
Pengendalian Kualitas Produk Beras Menggunakan Metode Seven Tools di Perumda Dharma Shantika Tabanan Kamarujaman, Rafli; Priambadi, I Gusti Ngurah; Setiawati, Ni Luh Putu Lilis Sinta; Adyana, I Wayan Bandem; Suriadi, I Gusti Agung Kade; Dewi, Desak Ayu Sista
JURNAL RISET DAN APLIKASI TEKNIK INDUSTRI Vol. 3 No. 01 (2025): Volume 03 Issue 01, Agustus 2025
Publisher : Study Program of Industrial Engineering, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JRATI.2025.v03.i01.p06

Abstract

Konsumen sangat mempertimbangkan kualitas saat memilih banyak produk. Peningkatan kualitas dalam dilakukan dengan menggunakan metode seven tools. Industri beras menjalankan berbagai proses untuk memastikan bahwa produk yang dihasilkan tidak memiliki kecacatan. Salah satu proses ini adalah pengendalian kualitas. Control chart menunjukkan bahwa meskipun proses produksi masih dalam batas kendali, ada peluang untuk menurunkan standar kecacatan lebih lanjut. Hasil diagram pareto jenis kecacatan yang sering terjadi adalah kotoran pada beras diikuti bulir beras remuk dan kemasan rusak. Fishbone diagram bertujuan untuk menganalisis faktor utama kecacatan produk. Terdapat empat faktor utama yaitu manusia, mesin, metode, dan material. Rekomendasi solusi yang diberikan berdasarkan hasil dari analiasis diagram fishbone meliputi peningkatan pelatihan dan pengawasan untuk karyawan, pemeliharaan preventif dan perbaikan rutin untuk peralatan, standarisasi prosedur pengemasan dan pemilihan bahan baku, serta penyimpanan yang tepat dan pengujian kualitas bahan baku dan kemasan. Implementasi solusi ini diharapkan dapat mengurangi tingkat cacat produk, meningkatkan kualitas produk, dan meningkatkan kepuasan pelanggan.
Ergonomic Applications Reduce Fatigue, Musculoskeletal Complaints, Heat Radiation, and Increase Productivity of Pig Rollers Ardiyanti, Ni Putu; Purnawati, Susy; Adiputra, Nyoman; Dinata, I Made Krisna; Priambadi, I Gusti Ngurah
Devotion : Journal of Research and Community Service Vol. 3 No. 11 (2022): Devotion: Journal of Research and Community Service
Publisher : Green Publisher Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36418/dev.v3i11.210

Abstract

One of the typical Balinese culinary tours is Pig Rollers. The process of making pig guling still on human power in the rolling process by doing a continuous circular motion. This study aims to determine the decrease in fatigue, musculoskeletal complaints, heat radiation, and increase in productivity before and after treatment of pig roller workers due to the application of ergonomics applications in the form of repairing work stations. The method used in this study is an experimental (true experimental) with the same subject design (treatment by subject design) and a randomized pre and post-test group design pattern of variables in the form of worker fatigue which is recorded with a 30 Items of Rating Scale of General Fatigue questionnaire; musculoskeletal complaints of workers who were recorded with the Nordic Body Map questionnaire; heat radiation measured with 4ch K Thermometer SD Logger; and the productivity of pig rolling workers is assessed based on the output (weight of the product produced) divided by the input (work pulse) multiplied by time (time). Measurements were carried out before and after working in Period I and Period II on 12 samples for 1 month. The data obtained will be analyzed by paired t-tests at a significance level of 5%. The results showed that there were significant differences (p<0.05) in workload, fatigue, musculoskeletal complaints, heat radiation, and work productivity in Period I and Period II. Ergonomics application in the form of work station improvement reduces workload by 10.22%, fatigue by 13.46%, musculoskeletal complaints by 33.61%, heat radiation by 11.81%, and increases productivity by 78.50%. It can be concluded that the application of ergonomics in the form of repairing work stations can reduce workload, fatigue, musculoskeletal complaints, and radiation, and increase the productivity of pig rolling workers in Peliatan Village, Ubud, Gianyar, Bali.
Analisis Beban Kerja Mental pada Karyawan Departemen Niaga PT X Menggunakan Metode NASA-TLX dan Reaction Time Wiranatha, I Made Ananta; Adnyana, I Wayan Bandem; Sista Dewi, Desak Ayu; Priambadi, I Gusti Ngurah; Kade Suriadi, I Gusti Agung; Sinta Setiawati, Ni Luh Putu Lilis
Innovative: Journal Of Social Science Research Vol. 4 No. 4 (2024): Innovative: Journal Of Social Science Research
Publisher : Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/innovative.v4i4.12538

Abstract

Penelitian ini bertujuan untuk mengukur tingkat beban kerja mental dan reaction time, serta memberikan solusi perbaikan berdasarkan analisis perhitungan kepada karyawan Departemen Niaga PT X. Pengolahan data dilakukan uji normalitas dari data Nasa-TLX dan waktu reaksi disimpulkan bahwa kedua data tersebut dikategorikan berdistribusi normal oleh karena itu, uji korelasi dihitung dengan menggunakan metode Pearson’s Correlation setelah dilakukan uji korelasi menggunakan perangkat lunak SPSS mendapatkan nilai 0,95 yang berarti nilai koefisiennya positif, maka semakin kuat hubungan antara variabel X dan Y. Hasil penelitian menunjukkan bahwa dari 25 responden terdapat 20 responden mengalami beban kerja mental yang tinggi dan 5 responden mengalami beban kerja yang sedang. Indikator yang yang paling berpengaruh diantaranya tingkat usaha, kebutuhan waktu, kebutuhan mental, kebutuhan fisik, frustasi dan performansi. Adapun hasil dari test waktu reaksi yaitu waktu reaksi tercepat adalah 216 milidetik dan rata-rata waktu reaksi terlama adalah 987 milidetik. Beberapa faktor yang menyebabkan beban kerja yang tinggi dikarenakan adanya beban kognitif yang tinggi, tingkat stress dan tekanan psikologis, kurangnya waktu istirahat hal ini dapat mengakibatkan menurunnya kinerja dan berpotensi.
Co-Authors Adnyana, I Wayan Bandem Adyana, I Wayan Bandem Ardhaneswari, Pande Putu Narisya Ardiyanti, Ni Putu Austin, Elvin Desak Ayu Sista Dewi I Gusti Agung Kade Suriadi I Made Krisna Dinata I Nyoman Adi Putra I Wayan Bandem Adnyana Kade Suriadi , I Gusti Agung Kamarujaman, Rafli Komaladewi, A.A.I.A Sri Krisnawati, Ni Komang Menik Sri Prayoga Wardana, I Made Yudhi Setiawati, Ni Luh Putu Lilis Sinta Sinta Setiawati, Ni Luh Putu Lilis Sista Dewi, Desak Ayu Susy Purnawati Utami , Ni Made Cyntia Wayan Nata Septiadi Wiranatha, I Made Ananta Yanti, Putu Emy Darma