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All Journal Juriti Prima (Jurnal Ilmiah Teknik Industri Prima) Multidiciplinary Output Research for Actual and International Issue (Morfai Journal)
Indira Ruth Septarini
Universitas Prima Indonesia
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ANALISIS PENINGKATAN PRODUKTIVITAS DAN EFISIENSI SISTEM PRODUKSI SELANG HIDROLIK DENGAN METODE LINE BALANCING PT. HYDRO GEMILANG Albert William Wijaya; Indira Ruth Septarini; Anita Christine Sembiring
JURITI (Jurnal Ilmiah Teknik Industri )Prima Vol 7 No 1 (2023): Juriti Prima (Jurnal Ilmiah Teknik Industri Prima)
Publisher : Fakultas Teknologi dan Ilmu Komputer, Universitas Prima Indonesia

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Abstract

Produktivitas dan efisiensi dari lintasan produksi merupakan dua hal yang sangat penting bagi perusahaan. Semakin tinggi produktivitas dan efisiensi dari lintasan produksi, maka semakin tinggilah jumlah produk yang dapat dihasilkan. Sebuah perusahaan selang hidrolik mengalami kesulitan dalam mengefisiensikan lintasan produksi dan memenuhi permintaan produksi mereka. Oleh karena itu, penelitian ini dilakukan untuk merancang lintasan produksi yang efisien bagi perusahaan agar mereka dapat meningkatkan produktivitas dan efisiensi sistem produksi. Pada penelitian ini penyeimbangan lintasan (line balancing) dilakukan dengan menggunakan dua metode, yaitu, metode Helgeson-Birnie dan metode Kilbridge-Wester. Berdasarkan hasil dari kedua metode tersebut, baik Helgeson-Birnie maupun Kilbridge-Wester, keduanya membentuk sebanyak 3 stasiun kerja untuk mengerjakan total 9 elemen kerja, dimana pada kondisi awal diperlukan 5 stasiun kerja. Kedua metode juga dapat meningkatkan efisiensi dan produktivitas kondisi awal, dimana kedua metode dapat meningkatkan efisiensi sebanyak 30,11% menjadi 71,25% dan meningkatkan produktivitas sebesar 3,91% dari jumlah produksi awal yang sebanyak 5850 unit.
THE FORMULATION OF A COMPETITIVE STRATEGY FOR A GROUP CAN USE THE BCG AND SWOT MATRICES Gilbert Citra; Felix Yaptanto; Indira Ruth Septarini
Multidiciplinary Output Research For Actual and International Issue (MORFAI) Vol. 6 No. 3 (2026): Multidiciplinary Output Research For Actual and International Issue
Publisher : RADJA PUBLIKA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.5281/zenodo.20682529

Abstract

The food and beverage industry is highly competitive due to the increasing number of business players and changing consumer preferences. This situation requires companies to formulate competitive strategies that are not only oriented toward short-term sales achievements but also focused on long-term business sustainability. This study aims to analyze the current competitive strategy of Bisa Group and to formulate an appropriate long-term competitive strategy using SWOT analysis and the Boston Consulting Group (BCG) Matrix. This research employs a descriptive qualitative approach, using primary data obtained through observation and interviews, and secondary data collected from company documents and relevant literature. SWOT analysis is conducted by developing the Internal Factor Evaluation (IFE) and External Factor Evaluation (EFE) matrices, determining the company’s position in the SWOT quadrant diagram, and formulating strategies based on the SWOT matrix. Furthermore, the BCG Matrix is applied to identify the position of the restaurant brand portfolio based on market growth rate and relative market share. The results indicate that Bisa Group is positioned in Quadrant I of the SWOT diagram, with an IFE score difference of 1.75 and an EFE score difference of 1.62, showing that the company is in a favorable condition and can implement an aggressive growth strategy (SO strategy). The BCG Matrix analysis shows that Sushi Tei and Pepper Lunch are categorized as Stars, while Paradise Dynasty and Marutama Ramen are categorized as Question Marks. The recommended strategy for Stars is to maintain and strengthen market position, whereas Question Marks require growth strategies through market penetration, market development, and product innovation. The proposed action plan is expected to serve as a guideline for Bisa Group in formulating and implementing long-term competitive strategies to improve competitiveness and sales performance.
DESIGN OF SALMON STORAGE PACKAGING TO MAINTAIN QUALITY USING THE QUALITY FUNCTION DEPLOYMENT (QFD) METHOD AND MORPHOLOGICAL CHART Lidya Wijaya; Riko Kanady; Indira Ruth Septarini
Multidiciplinary Output Research For Actual and International Issue (MORFAI) Vol. 6 No. 3 (2026): Multidiciplinary Output Research For Actual and International Issue
Publisher : RADJA PUBLIKA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.5281/zenodo.20735373

Abstract

Salmon is a high-value food commodity that is highly susceptible to quality deterioration due to lipid oxidation and microbial growth during storage. This issue is often caused by packaging designs that do not fully accommodate product characteristics and consumer requirements. This study aims to develop a salmon packaging design capable of maintaining product quality and extending shelf life by integrating the Quality Function Deployment (QFD) method and the Morphological Chart approach. The theoretical framework and literature review cover food packaging concepts, QFD, the House of Quality, and the Morphological Chart as a tool for generating design alternatives. This research employs a descriptive method with qualitative and quantitative approaches. Data were collected through literature studies and the identification of the voice of customer, which were subsequently analyzed using QFD to determine priority technical requirements. The results indicate that packaging methods (vacuum/MAP), oxygen permeability, and storage temperature are the most critical technical priorities. Furthermore, the Morphological Chart produced an optimal design combination consisting of MAP packaging with very low oxygen control, multilayer food-grade materials, high sealing strength, and storage temperatures ranging from −1 to 0 °C. In conclusion, the integration of QFD and the Morphological Chart is effective in generating a salmon packaging design that meets consumer needs and preserves product quality.
Co-Authors Albert William Wijaya Anita Christine Sembiring Felix Yaptanto Gilbert Citra Lidya Wijaya Riko Kanady