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Implementation of fault tree analysis to a prototype of employee leave information system Eko Yulianto; Siti Anisah; Taufik Asra; Irwan Agus Sobari
Jurnal Mantik Vol. 7 No. 2 (2023): Agustus: Manajemen, Teknologi Informatika dan Komunikasi (Mantik)
Publisher : Institute of Computer Science (IOCS)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35335/mantik.v7i2.3806

Abstract

The problem faced by companies in general is the delay in agreeing to apply for leave, this is caused by two things, namely too many stages to be skipped and the difficulty of meeting with the boss whenever he wants to apply for leave. The purpose of this research is to design a proposed design for a leave application information system. The development method used is the prorotype method, while the method used to find the root of the problem is one of the techniques in Root Cause Analysis, namely Fault Tree Analysis. The results of this study are a prototype proposal that can be taken into consideration for companies to start implementing a digital-based system for submitting employee leave. The results of this study are expected to provide information as a basis for consideration, support, and contributions to ideas for companies to be able to use technology in the process of applying for employee leave
Decision support system in determining best sales using Simple Additive Weighting (SAW) method Siti Anisah
Jurnal Mantik Vol. 7 No. 3 (2023): November: Manajemen, Teknologi Informatika dan Komunikasi (Mantik)
Publisher : Institute of Computer Science (IOCS)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35335/mantik.v7i3.4326

Abstract

This research problem takes the case of a food menu, one of which is dumpling sales data under the auspices of CV. Ayu Megapolitan, the aim is to find out what menus consumers want in order to maximize production materials. Siomay sales data at CV Ayu Megapolitan requires a determination in the manufacturing process, so that it meets what consumers expect. The menu is: original siomay, fried siomay, soup siomay, chicken siomay. These variants are taken into account to determine the best variant according to sales data using the method to be used. The development method used is the Simple Additive Weighting (SAW) method by finding the weighted sum of the performance ratings for each alternative on all attributes. It is hoped that the results of this research will help in decision making to determine dumpling sales data