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All Journal Tekinfo | Scientific Journal of Industrial and Information Engineering Journal of Research and Technology Jurnal Inotera Tibuana : Journal of Applied Industrial Engineering Jurnal INTECH Teknik Industri Universitas Serang Raya Jurnal Optimalisasi Jurnal Teknik Industri Terintegrasi (JUTIN) Jurnal Senopati : Sustainability, Ergonomics, Optimization, and Application of Industrial Engineering Dedikasi: Jurnal Pengabdian kepada Masyarakat Journal of Community Practice and Social Welfare (JaCiPS) Jurnal Industri dan Inovasi (INVASI) Industrial & System Engineering Journals (ISEJOU) Widya Teknik
Silvana Mohamad
Unknown Affiliation
Humanities Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Education Energy Engineering Environmental Science Industrial & Manufacturing Engineering Materials Science & Nanotechnology Mechanical Engineering Social Sciences Transportation Other

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Improvement of Songkok Production Process Through Defect Analysis Using Seven Tools and Failure Mode and Effect Analysis (FMEA) Sofiyanurriyanti; Azwanda; Mahmud Basuki; Moh. Ainul Fais; Silvana Mohamad
Jurnal Inotera Vol. 11 No. 1 (2026): January-June 2026
Publisher : LPPM Politeknik Aceh Selatan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31572/inotera.Vol11.Iss1.2026.ID560

Abstract

Product defects contribute to material waste, delays in delivery, and increased production costs. This study aims to identify the causes of product defects and reduce defect levels in songkok (traditional cap) production at CV PPI using the Seven Tools method and Failure Mode and Effect Analysis (FMEA). Data were collected in August 2025, revealing three main types of defects: untidy stitching (29.47%), inaccurate sizing (32.11%), and velvet surface defects (38.42%). Defect analysis was conducted using Seven Tools, while corrective actions were determined through FMEA by calculating the Risk Priority Number (RPN). The findings show that the highest RPN value was 210 for inaccurate sizing, followed by untidy stitching (RPN 168) and velvet surface defects (RPN 140). Improvement recommendations include stricter supervision during production, periodic evaluation of tools and materials, revision of inadequate Standard Operating Procedures (SOPs), and proper selection of velvet materials that meet quality standards to ensure product consistency and customer satisfaction.
Assistance in Enhancing the Functional Value of the Yellow Tofu Production System through a Value Engineering Approach at UD SDD Kediri Yuniati, Yuyun; Mohamad, Silvana; Fais, Moh. Ainul
Journal of Community Practice and Social Welfare Vol. 6 No. 1 (2026): Journal of Community Practice and Social Welfare
Publisher : LPPM Universitas Ma Chung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33479/jacips.2026.6.1.16-28

Abstract

Micro-scale tofu industries often operate using conventional production systems that evolve through habit rather than structured technical planning, leading to inefficiencies in energy use and workflow organization. This Community Service program was conducted at UD SDD Kediri to enhance the functional value of its yellow tofu production system through a value engineering approach. The activity focused on improving the combustion system and facility layout without requiring costly technological replacement. The methodology consisted of situational analysis, functional identification, process mapping, simulation of layout improvement, limited implementation, and evaluation. Initial observations showed a production cycle time of approximately 180 minutes per batch, material movement distance of ±22 meters, and high heat exposure due to an uninsulated traditional furnace. Layout simulation reduced movement distance to ±14 meters and shortened movement time from 25 to 15 minutes, indicating a potential efficiency improvement of around 36% in motion-related activities. Minor adjustments in airflow and heat direction improved combustion stability and reduced direct heat exposure. The findings demonstrate that inefficiencies were primarily associated with weak supporting functions rather than production capacity limitations. The program strengthened both technical configuration and managerial awareness of function–cost relationships, confirming that incremental value engineering interventions provide a feasible pathway for efficiency enhancement in micro-scale food enterprises.
Analisa Perbaikan Kualitas Pelayanan Menggunakan Metode Service Quality Studi Kasus (Restoran AKS) Moh. Ainul Fais; Silvana Mohamad
Industrial & System Engineering Journals (ISEJOU) Vol. 2 No. 2 (2024): ISEJOU, Vol 2, No 2 Juni 2024
Publisher : Universitas Katolik Darma Cendika

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37477/isejou.v2i2.616

Abstract

Bisnis restoran makanan atau kuliner sangat bergantung pada pelayanan pelanggan agar usaha yang dijalankan mendapatkan simpati dan kesetiaan pelanggan. Metode Service Quality adalah salah satu alat ukur untuk mengetahui kinerja pelayanan yang telah diberikan oleh pegawai terhadap pelanggan, sehingga pemilik usaha mampu mengevaluasi dengan tepat komponen pelayanan yang mana harus diperbaiki. Dimensi dalam Service Quality adalah tangibles, reliability, responsiveness, assurance, dan empathy, dari kelima dimensi tersebut kita mampu mengetahui kinerja dari pelayanan yang mana harus diperbaiki. Penelitian ini dilakukan pada restoran AKS yang dimana restoran ini mengalami penurunan pesanan perhari dikarenakan semenjak selesai pandemi Covid-19 berganti pengelolahan dan mengakibatkan pelayanan yang diberikan kurang maksimal. Sehingga tujuan dari penelitian ini adalah untuk mengetahui komponen pelayanan yang harus diperbaiki pada restoran AKS. Hasil olah data menunjukkan ada 6 atribut yang mendapatkan nilai negatif yaitu pada atribut X1, X2, X4, X10, X13, dan X15 sehingga restoran AKS perlu melakukan evaluasi atau perbaikan kualitas pelayanan. Sehingga restoran AKS mampu mendapatkan hasil penjualan yang optimal dan mampu ikut serta untuk mendapatkan persaingan dalam bisnis restoran makanan yang semakin ketat. Kata Kunci: Kinerja Pelayanan, Kualitas Pelayanan Pelanggan, Kuliner, Service Quality
Co-Authors Agung Rasmito Auliyani, Andi Sitti Dwi Azwanda Bambang Sutejo Bukamo, Richard Renaldy Daud, Parlan S Dedy Kunhadi Devi Susiati Deviyanti, I. G. A. Sri Dian Retno Sari Dewi Evi - Yuliawati Evi Yuliawati Fasih, Ahmad Febihapsari Firdaus, Aqfi Nur Hunta, Moh Fahrizan I Gusti Ayu Sri Deviyanti I. G. A. Sri Deviyanti Ida Kusnawati Tjahjani Idham Halid Lahay Julius Mulyono Lapai, Yolanda Mahmud Basuki Mamonto, Nisfa Mardjun, Muh Khairullah Marpaung, Alfikar Moh. Ainul Fais Mohamad, Firmansyah Muthowif Nyoman Sri Widari Paudi, Yusrin R Pomalingo, Muhariyanto Pratama, Ryan Adi Prayogo, LM Fandy Renaldy, Richard Sakti, Angga Yuda Shodiq , Djaffar Shodiq, Djaffar Sofiyanurriyanti Suhatati Tjandra Sutejo , Bambang Syahrir H, Muhammad Widari, Nyoman Sri Wildan Wildan Yasin, Nurnianingsih A Yuniati , Yuyun Yuyun Yuniati