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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
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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.
ANALISA PENGENDALIAN KUALITAS PRODUK COVER MOTOR PADA PT. ABC MENGGUNAKAN METODE BORDA DAN KAIZEN Elly Wuryaningtyas Yunitasari; Emmy Nurhayati
Science Tech: Jurnal Ilmu Pengetahuan dan Teknologi Vol 2 No 1 (2016): Februari
Publisher : Universitas Sarjanawiyata Tamansiswa

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (278.276 KB) | DOI: 10.30738/jst.v2i1.400

Abstract

This research generally aims to describe the effects of civic learning in nurturing students’ political literacy, and specifically aims to examine and discover the effects of civic components application that consist of civic learning and competences on the level of students’ political literacy. This research used quantitative approach and descriptive method of survey technique. From the research results, it could be generally concluded that: (1) civic learning through various democratic learning methods strengthened the effects of civic education in nurturing students’ political literacy, (2) the better quality of students’ civic competences the higher their level of political literacy, and (3) an effective and meaningful civic competences could directly improve students’ political literacy
PENDEKATAN LEAN SIX SIGMA DAN TAGUCHI UNTUK MENGATASI MASALAH PENGEMASAN DAN PEMASARAN PRODUK WEDANG UWUH INSTAN SRUPUT Elly Wuryaningtyas Yunitasari; Emmy Nurhayati
Science Tech: Jurnal Ilmu Pengetahuan dan Teknologi Vol 3 No 2 (2017): Agustus
Publisher : Universitas Sarjanawiyata Tamansiswa

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (946.686 KB) | DOI: 10.30738/jst.v3i2.1925

Abstract

Wedang Uwuh Instan Sruput is one of the business unit of Industrial Engineering Program, Faculty of Engineering, Universitas Sarjanawiyata Tamansiswa Yogyakarta. Wedang Uwuh Sruput is an innovative manufacture of wedang uwuh into instant from the original form of whole and raw spices. The resulting product results sometimes have different quality/taste in each production process. The purpose of this research is to improve product quality of Wedang Uwuh Instan Sruput, improve the composition of herb wedang uwuh product, improve the concept of packaging and improve the marketing of the wedang uwuh products. The object of this research is Wedang Uwuh Sruput Prodi Teknik Industri UST. The materials used are instant wedang uwuh maker such as ginger, clove leaf, cinnamon leaf, secang wood, cloves, lemongrass, sugar and water. Identification is done on factors that affect product quality in order to create the same product in the market. The experiment was conducted by performing several times of Wedang Uwuh Sruput production with several variations of composition/formula using Taguchi method to maintain product consistency and quality. In this experiment there are 4 factors(sugar,ginger,water and secang)with 3 level design,that is 2,8 kg;2.9 kg and 3.0 kg for sugar,1.0 kg;1.2 kg and 1.4 kg for ginger,water is 5.0 L;5.2 L and 5.4 L,while the secang is 200 gr,210 gr,220 gr. The difference of the output of Wedang Uwuh Sruput is caused by the difference of sugar content, the difference of ginger content, the difference of the amount of water and the difference of the number of secang used, the use of different raw material specification, the length of production process is not same and the production process is still manual. The result shows that Waste which has the highest weight is waiting with the value of 0.252 at rank 31. Then the calculation of sigma value at early check is at the level of 3,001 sigma and final check at 2,455 sigma level. From the calculation of sigma level can be seen that the level of quality in Business Unit Wedang Uwuh "Sruput" is still far from lean six sigma target. Therefore, the advice given to the Business Unit Wedang Uwuh "Sruput" in the form of corrective actions that have been analyzed in this study. It was found that the most appropriate composition based on consumer preferences was Sugar 2.9 kg;Ginger 1.4;Water 5 L; and Wood Secang 200 gr.
Identifikasi Identifikasi Produk Cacat Briket Tempurung Kelapa Menggunakan Six Sigma dan Fuzzy Analytical Hierarchy Process (FAHP) Shintya Kurniawan; Elly Wuryaningtyas; Emmy Nurhayati
Science Tech: Jurnal Ilmu Pengetahuan dan Teknologi Vol 8 No 1 (2022): Februari
Publisher : Universitas Sarjanawiyata Tamansiswa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30738/st.vol8.no1.a11042

Abstract

CV. Bintang Yasa Abadi is a management company coconut shell waste  into briquette products and is marketed for export to the Middle East. Poor quality control process results in a large number of inappropriate products and becomes a problem during production process. Purpose of this study to determine the level of company productivity, the factors that cause non comformances and improvement. The method used in this study is the six sigma method and improvements effort the assesment priority using the FAHP method so that the resulting assesment is accurate and objective.The results of the research using the six sigma method resulted in a DPMO 7.604,74, a sigma value of 3,92, and the factors causing defect came from machine, material, environment, method, human, and measurement. The results og the FAHP assessment resulted in the highest weight in the effort to improve the evaluation measurement of quality of water content and density of briquattes 0,364, supervision of workers in the cutting section according to the SOP with repair weight of 0,202 and checking the dry content of coconut shells using a Moisture Meter (measuring water humidity) with repair weight of 0,718 improvement.
Metode Gravity Location Models Dalam Penentuan Lokasi Cabang Yang Optimal Di PT. ABC Elly Wuryaningtyas Yunitasari
Tekinfo: Jurnal Ilmiah Teknik Industri dan Informasi Vol 3 No 2 (2015)
Publisher : Program Studi Teknik Industri Universitas Setia Budi

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (386.866 KB)

Abstract

Implementation of Supply Chain strategy can only take place effectively if the Supply Chain has a network with the appropriate configuration. This means that the structure or network configuration can determine wheter a Supply Chain can be responsive or efficient. If want a responsive Supply Chain, the network configuration must be supported by production and warehouse facilities are more numerous and scattered in various locations marketing. Likewise, if the Supply Chain wants to efficiently then there is a relatively centralized network with fewer amenities. The purpose of this study is to obtain an optimal local warehouse position that minimizes transportation costs. Gravity location models used to determine the location or position of a facility (such as a warehouse or factory) which became a liaison between sources of supply and markets several locations. The steps in this research is to calculate the distance ji to all i (that is the location of the facility and the location of candidate sources of supply or market i), determine the coordinates of the location and when two successive iterations produce nearly the same coordinates, the iteration stops and select it as the location coordinates facilities. If not, repeat the iteration start step 1. Local warehouse optimal position that minimizes transportation costs are (0,04;0,07).
Strategi Peningkatan Kualitas Lulusan Mahasiswa Program Studi Teknik Industri Universitas XYZ Yogyakarta Emmy Nurhayati; Elly Wuryaningtyas Yunitasari
OPSI Vol 13, No 1 (2020): ISSN 1693-2102
Publisher : Jurusan Teknik Industri Fakultas Teknologi Industri UPN "Veteran" Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (144.127 KB) | DOI: 10.31315/opsi.v13i1.3475

Abstract

The higher level of work competition that requires an academic degree makes an educational institution must improve the quality of graduates. Graduates of Industrial Engineering Study Program as an output of service industry, must have the quality and qualifications required by the users of graduates. Therefore, the college must prepare its students to compete with the ability and competence that can be relied on to obtain a decent job or create small industry. The results of the development of this strategy are expected to realize the students of Industrial Engineering Study Program Universitas XYZ Yogyakarta which has the advantages of: graduating with a short lecture period, high GPA and competent in the field of industrial engineering, has the ability to speak especially foreign languages and reliable IT understanding. The advantages are uses SWOT, EFAS and IFAS approaches. The right strategy recommendation to improve the quality of students is an entrance exam for new students. Equips students of Industrial engineering study Program with professional certification owned, partnering with SME for the creation of new entrepreneurial opportunities, equip students with industrial engineering's software, establishing cooperation with the companies for study excursion, practice and data retrieval or final task internship and also involving the students in local, national and international competitions.
Evaluation and Segmentation of Printing Accessories Suppliers Based on the Integration of the Best Worst Method and Fuzzy TOPSIS (Case Study at PT. Udaka Indonesia) Wakhid Nur Hidayat; Elly Wuryaningtyas Yunitasari; Patrisius Edi Prasetyo
OPSI Vol 14, No 2 (2021): ISSN 1693-2102
Publisher : Jurusan Teknik Industri Fakultas Teknologi Industri UPN "Veteran" Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31315/opsi.v14i2.5312

Abstract

In an increasingly competitive industrial environment, every company strives to increase the quality and efficiency of its product development process. PT. Udaka Indonesia, a clothing manufacturer, is experiencing raw material shortages that disrupt the company's production process. The goal of this research is to assess and segment the company's suppliers. The Best Worst Method (BWM) is employed for weighting criteria, and Fuzzy TOPSIS is used to rank alternative providers and subsequently segment them. The dimensions of capabilities (8 criteria with 26 sub-criteria) and willingness (4 criteria with 15 sub-criteria) make up the company's supplier evaluation criteria. The evaluation results suggest that suppliers A2, B2, C2, and D2 are the best in terms of capabilities for label accessories, stickers, paper tags, and polybags, respectively, while A1, B2, C2, and D2 are the best in terms of willingness. Supplier segmentation results show that segmentation 1 includes suppliers C1, B1, B3, and D1, segmentation 2 includes supplier A3, and segmentation 4 includes suppliers A1, A2, B2, B4, C2, and D2. 
PENGURANGAN NON VALUE ADDED ACTIVITIES MENGGUNAKAN METODE LEAN SIX SIGMA Elly Wuryaningtyas Yunitasari
Jurnal Ilmiah Dinamika Teknik DINAMIKA TEKNIK VOL. 11 NO. 1 JANUARI 2018
Publisher : Jurnal Ilmiah Dinamika Teknik

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (567.417 KB)

Abstract

The purpose of this study is to improve the performance. Specific target of this research is to eliminate waste that occurs in the process while increasing the capability in the process. The method used in this study is Lean Six Sigma.Lean Six Sigma is a combination of Lean and Six Sigma can be defined as business philosophy, systematic and systematic approach to identify and eliminate waste or non value-added activities (non-value added activities) through continuous improvement to achieve six sigma performance levels, by delivering products (materials, work in process, output) from internal and external customers to pursue excellence and excellence in the form of producing only 3.4 defects for every one million occasions or operations (3 , 4 DPMO). (Gasperz.2006, pp 1-2). Integration between Lean and Six Sigma will improve performance through increased speed and accuracy (zero defect). The Lean approach will show non value added (NVA) and value added (VA) and create value added flows smoothly along the value stream process, while Six Sigma will reduce the variation of value added. (Gasperz.2006, p. 9). The formulation of the problem to be discussed in this research is to identify non value added activities and waste. The research in doing this research is to calculate Value Add and Non Value Add data, calculate Process Cycle Time (PCE) Sigma Level, identifies and calculates the waste and determines the causes of the occurrence of waste processes using the Fish Bone Diagram, performing an analysis with the FMEA method. Improved total lead time from 710 minutes, after repair to 681 minutes.Approved increase of 29 minutes. Efficiency value before improvement is 60.56% then after the improvement up to 58.88%. Keywords: Lean Six Sigma, non value added (NVA), value added (VA) and waste.
PENGENDALIAN KUALITAS PRODUK VITABUMIN 130 ML MENGGUNAKAN STATISTICAL QUALITY CONTROL (SQC) DI PT. AKSAMALA ADI ANDANA Elly Wuryaningtyas Yunitasari; Nina Putri Wardana; Fikri Singgih Wijya
Jurnal Ilmiah Dinamika Teknik DINAMIKA TEKNIK VOL. 14 NO. 1 JANUARI 2021
Publisher : Jurnal Ilmiah Dinamika Teknik

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

Abstract

PT. Aksamala Adi Andana is a company that produces processed honey products as traditional medicine, especially for children. Based on observations, there were problems with product defects, namely Seal Cap Defects, Folding Defects, and Label Defects. Statistical Quality Control (SQC) used so that there are no defects in products marketed to consumers fulfilled. SQC has quality control tools, namely check sheets, Pareto diagrams, control charts, and cause and effect diagrams. The control chart and Pareto diagram results to determine the proposed improvements to the types of defects that occur most frequently. The results obtained show that there are still out-of-control data on the control chart in the first and second week of June, the third week of July, the first and fourth week of August. There are three most significant defects from the out-of-control data, namely capseal, folding, and label defects. It shows the need to improve the human, material, method, environment, machine, and energy factors using causal diagrams.
PENINGKATAN PRODUKTIVITAS WEDANG UWUH INSTAN SRUPUT SEBAGAI MINUMAN TRADISIONAL UNTUK MEMAJUKAN INDUSTRI MIKRO, KECIL DAN MENENGAH DI WILAYAH KOTA YOGYAKARTA Elly Wuryaningtyas Yunitasari; Emmy Nurhayati
INDUSTRIAL ENGINEERING JOURNAL of the UNIVERSITY of SARJANAWIYATA TAMANSISWA Vol 1 No 1 (2017)
Publisher : Teknik Industri Universitas Sarjanawiyata Tamansiswa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30738/iejst.v1i1.2040

Abstract

Produk Wedang Uwuh Instan Sruput merupakan minuman tradisional yang diangkat menjadi minuman konsumtif masyarakat zaman sekarang.Minuman kegemaran Raja Jogja ini awalnya disajikan dalam kemasan mentah (bahan baku asli rempah-rempah yang langsung diseduh dengan air panas).Seiring dengan perkembangannya,saat ini muncul wedang uwuh instan yang merupakan hasil ekstraksi bahan asli ke bentuk serbuk.Permasalahan muncul ketika di dalam proses produksi terjadi waste.Hal ini mempengaruhi produktivitas produk Wedang Uwuh Instan Sruput.Tujuan penelitian ini mengidentifikasi dan meminimalkan waste yang terjadi pada proses produksi wedang uwuh instan sruput,mengetahui faktor-faktor penyebab yang mempengaruhi waste pada proses produksi wedang uwuh instan sruput,memberikan rekomendasi terhadap pengurangan waste.Objek penelitian ini adalah produk Wedang Uwuh Instan Sruput.Target khusus dari penelitian ini adalah terciptanya produk wedang uwuh instan yang dapat ditingkatkan produktivitasnya melalui Value Stream Mapping (VSM) dan penerapan Just in Time (JIT) yang mampu meminimalisir waste.Berdasarkan hasil penelitian,waste yang terjadi yaitu Defects,Unnecessary Inventory,Inappropriate Processing,Excessive Transportation,Waiting dan Unnecessary.Faktor penyebab yang mempengaruhi yaitu pembelian bahan baku yang belum ada Standart Operasional Procedure (SOP),lamanya proses produksi,kemampuan operator produksi yang berbeda-beda serta proses produksi yang masih manual.Rekomendasi terhadap pengurangan waste dilakukan dengan penerapan Metode Just in Time (JIT) yang dapat mengurangi beberapa pemborosan seperti produk cacat,persediaan bahan baku,proses yang tidak baik (sia-sia) serta waktu proses.Terjadi perubahan jumlah aktivitas pada proses operasi dari 11 menjadi 12 aktivitas.Sedangkan jumlah aktivitas delay yang terjadi turun dari 2 menjadi 1 aktivitas.Nilai Process Cycle Time (PCE) adalah 60,56% dimana nilai ini menunjukkan peluang untuk peningkatan Efficiency system masih sangat besar,maka aktivitas-aktivitas yang masuk dalam Non Value Added harus direduksi.Kata Kunci: wedang uwuh, value stream analysis tool, just in time, waste
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