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All Journal JURNAL ILMIAH TEKNIK INDUSTRI DAN INOVASI (JISI) Jurnal Sains Student Research Jurnal Sains dan Teknologi Jurnal Ilmiah Nusantara
Ari Zaqi Al-Faritsy
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Biochemistry, Genetics & Molecular Biology Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Electrical & Electronics Engineering Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Library & Information Science Social Sciences Other

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Penentuan Kualitas Pelayanan Jasa Wisata Dengan Metode Service Quality (Servqual) dan Teoriya Resheniya Izobreatatelskikh Zadatch (TRIZ) Bayu Wahyu Nirwana; Ari Zaqi Al-Faritsy
JURNAL ILMIAH NUSANTARA Vol. 1 No. 4 (2024): Jurnal Ilmiah Nusantara
Publisher : CV. KAMPUS AKADEMIK PUBLISING

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61722/jinu.v1i4.1839

Abstract

One of the businesses operating in the tourism sector in the city of Yogyakarta is Lava Tour Mjak Jeep Merapi. In this research, there are problems regarding the gap between consumer perceptions and expectations and how to obtain appropriate quality improvements. The aim of this exploration is to find similarities between consumer perceptions and assumptions and to obtain appropriate quality improvements. As an attribute of questionnaire questions, the SERVQUAL method utilizes service dimensions such as realism, reliability, responsiveness, assurance, and empathy. The TRIZ method is used to produce various innovative solutions. The research results show that there are more attributes that have negative GAPs than positive GAPs. With the TRIZ method, several improvements can be made, such as the cleanliness and tidiness of the base camp, employee appearance, responsiveness in dealing with customers, service to customers, as well as improving the availability of adequate equipment. The attribute that has the largest negative GAP value is employees not helping customers with difficulties with a score of -0.18, so this attribute is the main point for improvement in the results of the SERVQUAL method.
Meminimalisir Waste Pada Proses Produksi Sarung Tangan Golf Menggunakan Lean Six Sigma Agam Setianandha; Ari Zaqi Al-Faritsy
JOURNAL SAINS STUDENT RESEARCH Vol. 2 No. 4 (2024): Agustus : Jurnal Sains Student Research
Publisher : CV. KAMPUS AKADEMIK PUBLISING

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61722/jssr.v2i4.1942

Abstract

CV.XYZ is a business that produces golf gloves in Yogyakarta Special Region. In the production process, several wastes were identified, including defects of 24,746 units out of a total of 365,568 units. Defective products can trigger inappropriate processing waste, the rework process requires 176.1 seconds/pcs. Waste waiting and transportation were identified due to 24 transportation activities with a total time of 323.10 seconds and a distance of 161 meters. This study aims to identify the causes of waste and recommend improvements using the Lean Six Sigma method. It is known that the CV. XYZ sigma performance level is 3.62 sigma and Current VSM data shows VA activities of 46% (655.86 seconds), NVA 39% (556.57 seconds), NNVA 15% (219.94 seconds), and lead time 1,432.37 seconds. To prevent product defects and reduce inappropriate processing waste, an SOP was created for tailoring. Recommendations for improvement to minimize waste transportation and waiting are to rearrange the layout of the sewing, semi-finishing, and finishing areas. After the improvement, VA activity increased to 64% (655.86 seconds), NVA decreased to 14% (142.24 seconds), and NNVA increased to 22% (219.94 seconds).
PENGENDALIAN KUALITAS PRODUK UNTUK MENGURANGI JUMLAH KECACATAN DAN PENYEBAB PADA PRODUK KAOS MENGGUNAKAN METODE SIX SIGMA DAN FMEA DI KONVEKSI XYZ Ide Muhammad Hakim; Ari Zaqi Al-Faritsy
JOURNAL SAINS STUDENT RESEARCH Vol. 2 No. 4 (2024): Agustus : Jurnal Sains Student Research
Publisher : CV. KAMPUS AKADEMIK PUBLISING

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61722/jssr.v2i4.1951

Abstract

XYZ is a UMKM that operates in the convection sector. The problems that occur at STRONGER Convection are defects related to t-shirt products - an average of 25 pcs with daily production of 200 - 250 pcs with defects such as sloppy stitching, weak stitching and defects in screen printing. Research This aims to minimize the level of product defects and analyze the causes of product defects based on the production process so that recommendations for improving quality control can be obtained. In this research, researchers will use two methods, Six Sigma and FMEA. Six Sigma. From processing, the highest defect probability is 0.143 and the lowest defect probability is 0.084. For CL (control limit) the result was 0.1157, UCL (upper control limit) was 0.3303 and LCL (lower control limit) was -0.059. Konveksi XYZ has an average defect or damage rate of 24.8 t-shirts per day or a proportion of 0.116. The DPMO value was obtained at 13709.57, which means that the probability of damage per 1 million units is 13709.57. The sigma value obtained was 3.715, which means that in each production process, there will be no defects or damage of more than 3.715%. The corrective steps in this research are assigning responsibility according to the portion, giving time according to the number, and adding a cone fan (turbine ventilator).
PERBAIKAN KUALITAS PELAYANAN PADA RESTORAN CEPAT SAJI X MENGGUNAKAN METODE SERVQUAL (SERVICE QUALITY) DAN QFD (QUALITY FUNCTION DEPLOYMENT) Bambang budiono; Ari Zaqi Al-Faritsy
JURNAL ILMIAH TEKNIK INDUSTRI DAN INOVASI Vol. 2 No. 4 (2024): Oktober : Jurnal Ilmiah Teknik Industri dan Inovasi
Publisher : CV. ALIM'SPUBLISHING

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59024/jisi.v2i4.853

Abstract

Sebuah usaha di Yogyakarta yang bergerak di bidang makanan atau minuman cepat saji adalah Restoran cepat saji X.Tujuan dari pemeriksaan tersebut adalah untuk mendapatkan kesenjangan antara harapan dan persepsi. selanjutnyamendapatkan kualitas yang diinginkan pelanggan. Dalam penelitian ini, strategi Service Quality memanfaatkan kreditaspek kualitas administrasi, khususnya tanglibel, reability, responsiveness, assurance, dan empaty terhadap survei. Daripemeriksaan gap 5 yang mempunyai nilai negatif sebagai ciri bahwa pembeli perlu melakukan perbaikan ke VoC (Voiceof customer), untuk dimanfaatkan dalam kerangka kebutuhan pembeli di HoQ yang merupakan kebutuhan QFD. Hasilpengujian menunjukkan bahwa sifat substansial yaitu kualitas kenyamanan dalam berbagai media dapat berfungsi denganbaik, untuk kemajuan dengan nilai 1,8 pada tingkat persepsi, 4,08 pada tingkat asumsi, sehingga diperoleh nilai negatifterbesar khususnya ( - 2.22).
Optimalisasi Proses Produksi di Balerina Fashion melalui Penerapan Lean Manufacturing dengan Metode VSM dan PAM Eko Wirawan; Fithriya Nur Hana; Bayu Febriyanto; Purwanti Purwanti; Rizky Eka Saputra; Ari Zaqi Al-Faritsy
Jurnal Sains dan Teknologi Vol. 3 No. 2 (2024): Desember : Jurnal Sains dan Teknologi
Publisher : Fakultas Teknik Universitas Cenderawasih

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58169/saintek.v3i2.666

Abstract

Balerina Fashion faces the problem of waste in production process activities, which is caused by errors in pattern cutting, repetitive activities between production stages, and double work in the Quality Control (QC) division. This study aims to improve the efficiency of the production process by reducing waste using the Lean Manufacturing approach through the Value Stream Mapping (VSM) and Process Activity Mapping (PAM) methods. The results showed a significant increase in Value Adding (VA) time, from 56.00% to 84.88%. In contrast, Non-Value Adding (NVA) time decreased dramatically from 35.74% to 3.33%, while Necessary Non-Value Adding (NNVA) time increased slightly from 8.25% to 11.79%. These changes reflect productivity improvements and an increased focus on activities that provide direct value to customers. As a recommendation, the development of a new Standard Operating Procedure (SOP) is suggested to ensure each process runs according to standard. This SOP includes a detailed step-by-step guide for operators and QC, which was previously unavailable.
Co-Authors Agam Setianandha Bambang Budiono Bayu Febriyanto Bayu Wahyu Nirwana Eko Wirawan Fithriya Nur Hana Ide Muhammad Hakim PURWANTI PURWANTI Rizky Eka Saputra