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All Journal Teknologika
Imas Widowati
Sekolah Tinggi Teknologi Wastukancana
Computer Science & IT Decision Sciences, Operations Research & Management Industrial & Manufacturing Engineering Mechanical Engineering Other

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ABC Classification Analysis for Optimizing Inventory Management of Best-Selling Products in Employee Cooperatives PT. Indofood CBP Sukses Makmur Tbk Imas Widowati; Muhammad Fariedz Fauzan Hilman
Jurnal Teknologika Vol 16 No 1 (2026): Jurnal Teknologika
Publisher : Sekolah Tinggi Teknologi Wastukancana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51132/teknologika.v16i1.677

Abstract

Employee cooperatives play a strategic role in fulfilling members' daily needs; however, their success depends heavily on the effectiveness of inventory management. This study aims to identify best-selling products (fast-moving items), analyze consumer demand patterns, and design an optimal inventory control strategy at the Koperasi Karyawan Aneka Pangan Nusantara (KOPKANUS) PT. Indofood CBP Sukses Makmur Tbk, Purwakarta. The method employed was quantitative analysis of sales data from the period of June to August 2025, using ABC Classification Analysis. The results indicate that five main products — Indomie Goreng Spesial, Indomie Ayam Bawang, Ichi Ocha 350 ml, Indomie Soto Mie, and Indomie Bangladesh — belong to Class A, contributing 88.5% of the total sample revenue of IDR 98,154,600. Meanwhile, Class B products contributed 11.4% and Class C products contributed only 0.13%. Sales trends showed an increase from 8,461 units in June to 9,930 units in August 2025, yet accompanied by a high frequency of stockouts for Class A products, particularly toward the end of each month. Based on these findings, the cooperative is advised to implement a priority-based inventory control system according to product class, establish safety stock and reorder points (ROP) for Class A products, and conduct periodic evaluations of Class C products. The implementation of these recommendations is expected to reduce stockout occurrences, improve the availability of best-selling products, and optimize overall sales performance.
Pengaruh Kualitas Pelayanan Frontliner Terhadap Kepuasan Nasabah (Studi Kasus: Bank BJB Syariah Purwakarta) Dina Surya Ramadhani; Imas Widowati; Sutardjo
Jurnal Teknologika Vol 15 No 2 (2025): Jurnal Teknologika
Publisher : Sekolah Tinggi Teknologi Wastukancana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51132/teknologika.v15i2.520

Abstract

This study ains to determine the effect of service quality provided by frontliner on customer satisfaction levels at Bank BJB Syariah Purwakarta. Service quality is an important factor in creating customer satisfaction,especially in the service banking sector. In this study, five dimensions of service quality used include reliability, responsiveness, assurance, empathy, and physical evidence. The research method used is a quantitative method using SmartPls. Primary data were collected by distributing questionnaires to 100 respondents who are active customers of Bank BJB Syariah Purwakarta. Data analysis was carried out using multiple linear regression methods to evaluate the extent to which each service dimension affects customer satisfaction. The results of this study show a value of physical evidence of 0.000, reliability of 0.010, assurance of 0.000, empathy of 0.006, which means that the four dimensions of service quality have a significant effect on customer satisfaction, but the value of responsiveness of 0.607 means it is not significant on customer satisfaction because its value is >0.05.
Analisis Beban Kerja Karyawan di Restoran Ayam Geprek Sambel Cenghar Menggunakan Metode NASA-TLX Nurul Dwi Astuti; Daisy Ade Riany Diem; Imas Widowati
Jurnal Teknologika Vol 15 No 2 (2025): Jurnal Teknologika
Publisher : Sekolah Tinggi Teknologi Wastukancana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51132/teknologika.v15i2.521

Abstract

Workload is a critical factor influencing employee performance and well-being, particularly in fast-paced work environments such as fast-food restaurants. Employee complaints and differing perceptions regarding the most demanding aspects of the job indicate a potential workload imbalance. This study aims to analyze employee workload levels, identify the most influential NASA-TLX dimensions, and explore factors contributing to high workload at Ayam Geprek Sambel Cenghar Restaurant. The research method used the NASA-TLX (Task Load Index), which measures workload based on six dimensions: mental demands, physical demands, temporal demands, performance, effort, and frustration levels. Data were obtained from 21 respondents from four operational departments: cashiers, kitchen staff, waitstaff, and chili sauce mashers (grinding). The results showed that 48% of employees were in the medium workload category, 38% in the high category, and the remainder in the low category. The dimensions with the highest scores and contributing the most to the overall workload were physical demands and effort, each contributing 18%. Based on respondents' responses, it was found that long work hours (12 hours) were the main factor increasing workload. Therefore, an evaluation of work hours, including the implementation of a rotating work system (shift), was recommended to reduce fatigue and improve operational efficiency.
Co-Authors Daisy Ade Riany Diem Dina Surya Ramadhani Muhammad Fariedz Fauzan Hilman Nurul Dwi Astuti Sutardjo