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All Journal Journal Industrial Servicess Teknobiz : Jurnal Ilmiah Program Studi Magister Teknik Mesin SANITAS: Jurnal Teknologi dan Seni Kesehatan Jurnal Pendidikan dan Konseling Jurnal Abdi Insani TECHNO-SOCIO EKONOMIKA Jurnal Teknik Industri Terintegrasi (JUTIN) Indonesian Journal of Industrial Engineering & Management Jurnal Abdimas ADPI Sosial Dan Humaniora Journal of Global Engineering Research & Science (J-GERS)
Sinta Restuasih
Universitas Global Jakarta
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Analisis Variasi Arus Pengelasan SMAW Terhadap Sifat Mekanis Mata Tekuk Baja ST 41 Dan ST 37 Pada Perancangan Alat Penekuk Besi Behel Manual Agung Hermawan; Ade Sunardi; Riyan Ariyansah; Sinta Restuasih; Adhes Gamayel
Teknobiz : Jurnal Ilmiah Program Studi Magister Teknik Mesin Vol. 12 No. 3 (2022): Teknobiz
Publisher : Magister Teknik Mesin Universitas Pancasila

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35814/teknobiz.v12i3.4245

Abstract

Pemilihan arus pengelasan yang mempengaruhi hasil pengelasan adalah parameter pengelasan, kualitas hasil pengelasan di pengaruhi oleh energi panas yaitu arus las. apabila pemilihan arus las yang kurang tepat maka hasil pengelasan tidak akan teratur, melebar dan tidak rata. Penelitian ini bersifat eksperimen suatu cara untuk mencari hubungan sebab akibat antara dua faktor yang saling berpengaruh. Dengan melakukan pemeriksaan dan pengujian hasil las dengan arus pengelasan terhadap sifat-sifat mekanik hasil las pada poros tekuk baja st. 37 dan st 41 pada perancangan alat penekuk behel manual dengan menggunakan jenis las SMAW DC 400 G dan memakai jenis elektroda E7016 diameter 2,6 mm
Perancangan Blade Pembangkit Listrik Tenaga Angin Berkapasitas 400 Watt Tegar Alvayer S; Ade Sunardi; Sinta Restuasih; Ayu Nurul Hardiyanti
Teknobiz : Jurnal Ilmiah Program Studi Magister Teknik Mesin Vol. 12 No. 3 (2022): Teknobiz
Publisher : Magister Teknik Mesin Universitas Pancasila

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35814/teknobiz.v12i3.4252

Abstract

Turbin angin adalah kincir angin yang bermanfaat untuk membangkitkan tenaga listrik. Dalam kebutuhan akan energi untuk memenuhi perkembangan jaman mengakibatkan bahan bakar dari fosil meningkat, oleh karena itu dibutuhkan energi alternatif lain untuk mengatasi semakin berkurangnya bahan bakar fosil. Salah satu bentuk energi yang ada di alam adalah angin. Oleh karena itu turbin angin mulai dimanfaatkan sebagai pembangkit listrik energi alternatif. Tujuan perancangan ini adalah untuk mengetahui dan menguji penggunaan panjang blade 43 cm ,53 cm, dan 63 cm dengan jumlah blade 3 buah yang menghasilkan tegangan output turbin yang paling besar dengan turbin tipe horizontal yang akan digunakan di area rooftop Universitas Global Jakarta. Metode perancangan adalah menguji turbin angin tipe horizontal yang digunakan memiliki 3 blade dari bahan besi plat (log fuam) dengan ketebalan 1,2 mm. Hasil perancangan blade menunjukkan bahwa data teoritis pada kecepatan angin tertinggi yaitu 3,3 m/s dapat menghasilkan tegangan output turbin sebesar 11,56 volt dan kecepatan putaran poros sebesar 416,8 Rpm. Pada kondisi tersebut menunjukkan bahwa kecepatan angin dan ukuran blade sangat mempengaruhi tegangan output turbin dan kecepatan putaran poros dari hasil perancangan.
Analisis Rantai Pasok Berkelanjutan Limbah Kayu Furnitur Sebagai Pendukung Ketahanan Ekonomi Lokal Haryudiniarti, Ayu Nurul; Restuasih, Sinta; Faizah, Safira
TECHNO-SOCIO EKONOMIKA Vol 18 No 1 (2025): Jurnal Techno-Socio Ekonomika - April
Publisher : LPPM Universitas Sangga Buana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32897/techno.2025.18.1.4204

Abstract

Wood waste constitutes a significant component of solid waste, attributable to the rising demand for household and office furniture. A viable solution to mitigate this issue entails the recycling of wood waste into charcoal briquettes through the implementation of a sustainable supply chain method. This recycling process is anticipated to generate added value for furniture craftsmen, particularly in terms of economic enhancement. The first step in this research is to conduct interviews with furniture craftsmen to ascertain the volume of wood waste generated on a daily, weekly, or monthly basis, as well as the selling price of the wood waste. Next, the recycling process of wood waste into briquette charcoal is carried out to determine the amount of briquette charcoal produced. The results of the process demonstrate that converting wood waste into briquetted charcoal can significantly increase the added value, thereby providing economic benefits for furniture craftsmen. From economic calculations, briquetted charcoal that undergoes a recycling process and additional ingredients has an estimated selling value of four times that of wood waste that is not processed or sold directly to other parties.
A Comprehensive Examination of 1.5 Tesla Magnetic Resonance Imaging (MRI) Through Overall Equipment Effectiveness Analysis : A Study Case on The Hospital Sector Firdaus, Ade; Zulhamidi, Zulhamidi; Kristianti, Wike; Putri, Suci Imani; Restuasih, Sinta
SANITAS: Jurnal Teknologi dan Seni Kesehatan Vol 16 No 1 (2025): SANITAS Volume 16 Nomor 1 Tahun 2025
Publisher : Politeknik Kesehatan Kemenkes Jakarta II

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36525/sanitas.2025.501

Abstract

The research study focuses on hospitals with Magnetic Resonance Imaging (MRI) facilities which the population process for medical imaging equipment has experienced a higher average of values in every year which is data on the number of medical imaging devices in all Indonesian hospitals like Magnetic Resonance Imaging (MRI). Nowadays Magnetic Resonance Imaging (MRI) is a medical equipment really helpful to save patient for the diagnostic. High machine downtime and large number of lost time when trouble is still become a big problem for hospital when use medical equipment as a research object in this study. This research aim to analize OEE with Magnetic Resonance Imaging (MRI). The test parameters encompassed Performance, Availability, and Quality. Tolerance limits for these parameters were recommended by the World Class Overall Equipment Effectiveness. The study utilized a set to determine the entire workload and calculate the duration of MRI equipment usage. The findings revealed that, over a one-month observational period, only one measurement variable met the standards based on World Class OEE. The results shed light on the performance and efficiency of the MRI equipment in the context of diagnostic processes, providing valuable insights for further improvement and optimization. Keywords: Overall Equipment Effectiveness, Magnetic Resonance Imaging, Performance, Availability, and Quality
SOSIALISASI STANDAR KEAMANAN PANGAN BERBASIS HAZARD ANALYSIS AND CRITICAL CONTROL POINTS (HACCP) PADA UMKM MOMO MOCHI Gustany, Eko Widodo; Kurniawan, IB Indra Widi; Restuasih, Sinta; Haryudiniarti, Ayu Nurul; Harjiyanto, Kun; Yulianti, Rachma
Jurnal Abdi Insani Vol 12 No 3 (2025): Jurnal Abdi Insani
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/abdiinsani.v12i3.2217

Abstract

Mochi is a specialty food from Sukabumi, West Java, made from glutinous rice. This food has potential food safety risks that need to be considered. This socialization aims to evaluate the application of Hazard Analysis and Critical Control Points (HACCP) system in mochi production at Momo Mochi MSME. HACCP is a system used to identify, evaluate, and control food safety hazards. The purpose of this service activity is to raise awareness among Momo Mochi MSME stakeholders about the importance of food safety and the application of the HACCP system. The method used is through interviews, with the owner of Momo Mochi UMKM, observation of Momo Mochi UMKM production site, socialization of HACCP material delivery. The evaluation was carried out by asking questions before and after the delivery of the material. The results of this activity were, 71% showed a significant increase in understanding of HACCP. In addition, the implementation of personal protective equipment in the form of gloves, masks and headgear can reduce the risk of contamination, thus increasing consumer confidence.
Quality Control Analysis of Cover Flange Products with Six Sigma Approach at PT. SMI Tri Nurhasanah, Anggita Nafiulana; Restuasih, Sinta; Haryudiniarti, Ayu Nurul
IJIEM - Indonesian Journal of Industrial Engineering and Management Vol 6, No 2: June 2025
Publisher : Program Pascasarjana Magister Teknik Industri Universitas Mercu Buana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22441/ijiem.v6i2.28622

Abstract

PT. SMI is a manufacturing company engaged in manufacturing services specializing in heavy equipment components. In the production process activities there are still several factors that cause a product that has been produced not in accordance with predetermined specifications. Therefore, this study aims to determine the types and factors that can cause deffects and provide proposals for improving the Cover Flange at PT. SMI. The method used is the Six Sigma DMAIC method (Define, Measure, Analyze, Improve, Control) which is quality control to minimize the number of defective products. Based on the results of data processing analysis, there are still data that are still outside the control limits. Therefore, the production process still has to be improved in order to improve quality. The DPMO (Defect Per Million Opportunities) value before improvement is 106456 and the sigma value is 2.70. The proposed improvement used in this study is to use the 5S method (Seiri, Seiton, Seiso, Seikersu, Shitshuke) So, the results obtained after applying the 5S method are a reduction in the DPMO value of 51579 and a sigma value of 3.15 with a reduction in the number of defective Cover Flange products, so with the improvement being able to provide changes in the DPMO value and sigma value of PT. SMI.
Perbaikan Postur Tubuh Pekerja UMKM dengan Intervensi Ergonomi Melalui Perancangan Kursi Fleksibel Haryudiniarti, Ayu Nurul; Restuasih, Sinta; Harjiyanto, Kun Harjiyanto
Jurnal Teknik Industri Terintegrasi (JUTIN) Vol. 7 No. 1 (2024): January
Publisher : LPPM Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/jutin.v7i1.22935

Abstract

Fatigue among workers is something that often occurs and the cause needs to be known, this condition occurs in Bojonegoro Cassava Chips MSMEs located in Depok. The processing are peeling, washing, chopping, soaking to packaging involves human labour with manually simple tools. The purpose of this study is to analyse the posture of workers at each workstation and to develop a proposal for improving work methods to minimise the risk of injury. The methods used are Nordic Body Map, anthropometric, design with Autocad and Autodesk Inventor. The results of the anthropometric are: elbow height in standing position 105.8 cm, thigh length from the buttocks to the tip of the knee 67.16 cm, knee height in both standing and sitting positions 51.39 cm, knee height from the floor to the base of the lower thigh 43.79 cm and hip width 50.55 cm.
Evaluasi penerapan standardisasi SNI 8371:2018 dan SNI 8372:2018 pada UMKM Deean Cakes and Bakery Andriyansa, Padli; Restuasih, Sinta; Gustany, Eko Widodo; Haryudiniarti, Ayu Nurul; Ekardi, Mohammad Luthfi
Jurnal Teknik Industri Terintegrasi (JUTIN) Vol. 7 No. 4 (2024): October
Publisher : LPPM Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/jutin.v7i4.36274

Abstract

MSMEs need implementation of standardization to ensure quality and customer confidence in they products. The implementation of SNI 8371:2018 for Sweet Bread and SNI 8372:2018 for Fresh Bread at Deean Cakes And Bakery MSMEs aims to ensure that every product they produce meets the food safety, health and quality standards set by the government. The Gap Analysis method at is carried out with the aim of identifying things that are still not in accordance with SNI standards, which will later become the basis for preparing quality system documents. The results are several things that still need to be brought in line with SNI standards, such as the absence of a special room for storing goods, the ceiling is still made of plywood which is easily damaged, and some production documentation. MSMEs is implementing a food safety quality management system based on the HACCP (Hazards and Critical Control Points) system.
Co-Authors Ade Sunardi Adhes Gamayel Agung Hermawan Andriyansa, Padli Andry Wibowo Ayu Nurul Hardiyanti Ayu Nurul Haryudiniarti Brainvendra Widi Dionova Cahyo Wibisono Suryo Jati Devan Junesco Vresdian Ekardi, Mohammad Luthfi Eko Widodo Gustany Faizah, Safira Feri Nugroho Firdaus, Ade IB Indra Widi Kurniawan Ikmal Ikmal Ikmal Juhri Kristianti, Wike Kun Harjiyanto Mohamad Zaenudin Rano Agustino Riyan Ariyansah Samsudin, Samsudin Sinka Wilyanti Suci Imani Putri Suryo Jati, Cahyo Wibisono Tegar Alvayer S Tri Nurhasanah, Anggita Nafiulana Vresdian, Devan Junesco Wilyanti, Sinka Yasya Khalif Perdana Saleh Yulianti, Rachma ZULHAMIDI, ZULHAMIDI