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All Journal Jurnal Ilmiah Dinamika Teknik Jurnal technoscientia OPSI SCIENCE TECH: Jurnal Ilmiah Ilmu Pengetahuan dan Teknologi Tekinfo | Scientific Journal of Industrial and Information Engineering Conference SENATIK STT Adisutjipto Yogyakarta DINTEK Dharma Bakti RANDANG TANA - Jurnal Pengabdian Masyarakat Jurnal Engine: Energi, Manufaktur, dan Material jurnal Teknik Industri - Unisi JURNAL TEKNOLOGI TECHNOSCIENTIA IEJST (Industrial Engineering Journal of the University of Sarjanawiyata Tamansiswa) Journal of Industial Engineering and Technology SENAPAS Scientica: Jurnal Ilmiah Sains dan Teknologi
Elly Wuryaningtyas Yunitasari
Program Studi Teknik Industri, Universitas Sarjanawiyata Tamansiswa
Religion Aerospace Engineering Agriculture, Biological Sciences & Forestry Humanities Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Materials Science & Nanotechnology Mechanical Engineering Social Sciences Other

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Journal : Jurnal technoscientia

 1 
PETA KENDALI ATRIBUT UNTUK MENGIDENTIFIKASI KECACATAN PRODUK FURNITURE DI PT. ISI Yunitasari, Elly Wuryaningtyas; Royanto, Puji
JURNAL TEKNOLOGI TECHNOSCIENTIA Technoscientia Vol 12 No 2 Februari 2020
Publisher : Lembaga Penelitian & Pengabdian Kepada Masyarakat (LPPM), IST AKPRIND Yogyakarta

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Abstract

PT. ISI is one of the furniture industries in Bantul area. In that area there are a lot of advanced furniture industries. To compete with similar company, we need a perfect product quality to gain the trust of consumer. Thus good quality control effort is needed by PT. ISI to be able to compete and continue to grow. The problems from this research that is what type of defective product that occur and how the quality of the final product at PT. ISI. The steps in this research are first collecting defect product data, calculating Center Line (CL), Upper Control Limit (UCL) and Lower Control Limit (LCL) and then identifying cause and effect of defects using a fishbone diagram. There are five types of defects in the production process of PT ISI, the five types of defects are broken or cracked, the color is not appropriate, scratch, impact former and lamination. The implementation of the final product quality control at PT ISI is still within the control limit, this can be seen in the control chart graph which shows no deviation that occur from the upper control limit and the lower control limit.
SEVEN QUALITY CONTROL TOOLS UNTUK PENGENDALIAN DEFECT KEMASAN PADA FINAL PRODUCTS TORTILA (STUDI KASUS DI PT. ABC) Yunitasari, Elly Wuryaningtyas; Yulianti, Trisna; Wijaya, Fikri Singgih
JURNAL TEKNOLOGI TECHNOSCIENTIA Technoscientia Vol 13 No 2 Februari 2021
Publisher : Lembaga Penelitian & Pengabdian Kepada Masyarakat (LPPM), IST AKPRIND Yogyakarta

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Abstract

Di PT. ABC masih banyak ditemukan defect, yaitu bocor body, nyacah bocor, melipat tidak bocor, dan sebagainya, sehingga perlu dilakukan pengendalian kualitas terhadap produk yang dihasilkan. Penelitian ini bertujuan untuk memperbaiki kualitas dengan cara meminimalkan jumlah defect pada PT. ABC. Metode yang digunakan adalah seven quality control tools (7QC tools). 7QC tools terdiri dari histogram, check sheet, pareto chart, cause and effect diagram, flow process diagram, scatter diagram, dan control chart. Data yang diperlukan yaitu data defect kemasan pada produk akhir Tortilla 15 gram. Pengumpulan data dilakukan dengan wawancara dan observasi langsung. Pengujian dan pengambilan data dilakukan di area packing. Berdasarkan penelitian ini diketahui jenis defect kemasan yaitu defect melipat, bocor nyacah, bocor body/bocor film, bocor BS/LS, bocor melipat, dan bocor T-Seal. Korelasi antara jumlah defect kemasan dengan jumlah sampel sangat kuat, yaitu sebesar 94,4%. Defect terbesar terjadi pada melipat yaitu sebesar 47,2%. Defect kemasan pada Divisi Tortilla dipengaruhi oleh man, machine, method, dan material. Peningkatan kualitas produk akhir yang perlu dilakukan adalah memperketat pengawasan, rutin dilakukan pemeriksaan mesin maupun penggantian bagian mesin jika diperlukan, dibuat standar baru terkait pitingan pada mesin, memastikan operator paham instruksi kerja, serta dilakukan training berkala kepada operator.
ANALISIS BULLWHIP EFFECT MENGGUNAKAN VENDOR MANAGED INVENTORY DI UMKM MARRONE yunitasari, elly wuryaningtyas; Wardana, Nina; Nurhayati , Emmy
JURNAL TEKNOLOGI TECHNOSCIENTIA Technoscientia Vol 14 No 2 Maret 2022
Publisher : Lembaga Penelitian & Pengabdian Kepada Masyarakat (LPPM), IST AKPRIND Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34151/technoscientia.v14i2.3591

Abstract

One of the problem of supply chain management is a bullwhip effect that causes less than an ideal system supply chain.. As well as UMKM Marrone, which is an industry home-based production of brownies, often experienced the bullwhip effect due to the forecasting are not properly uodated and fluctuations in demand in certain season. The bullwhip effect is one causes swelling of the cost of production. However, bullwhip effect can be anticipated by using a method of vendor managed inventory where the level of vendor controls both of the amount of production, distribution of the products are based on the demand of consumers. The result about the application of the bullwhip effect with the vendor managed inventory method based on the calculations of the BE parameter 1,15 the calculation of the BE value after and before VMI at the level of UMKM Marrone original steamed 1,17 to 0,54; double cheese 1,21 becomes 0,50, at the outlet Adiwerna original steam 1,17 become 0,56; double cheese 1,16 becomes 0,51, at outlet of Brebes orginal steam 1,17 become 0,51;double cheese  1,17 become 0,49, the outlet Mejasem original steam 1,17 become 0,52;double cheese 0,74 to 0,49,at Tegal original steam 1,16 become 0,55; double cheese 2,27 become 0,51.
Co-Authors Alvito Shultan Alfiansyah Alvito Shultan Alfiansyah Dian Tiara Rezalti Emmy Nurhayati Esti Dwi Pujaningsih Fikri Singgih Wijya Kilkoda, Rahmiyanti Kusmendar, Kusmendar Muvidah, Nada Iman Nikma Wahyu Nurdaningsih Nina Putri Wardana Patrisius Edi Prasetyo Paulina Retno Anjani Sugito Renno Angga Mardian Ricky Novan Pradhana Royanto, Puji Saputra, Bagas Aji Shanta Rezkita Shintya Kurniawan Syamsul Ma’arif Syamsul Ma’arif V. Reza Bayu Kurniawan Wakhid Nur Hidayat Wardana, Nina Wijaya, Fikri Singgih Yulianti, Trisna Yusuf Khoirul Huda