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Gilbert Ernest Siburian
Universitas Riau
Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Decision Sciences, Operations Research & Management Environmental Science Industrial & Manufacturing Engineering

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PENENTUAN PRIORITAS PENGENDALIAN PERSEDIAAN PADA INDUSTRI MAKANAN PAGI DI KOTA PEKANBARU MENGGUNAKAN KLASIFIKASI ABC Rahmadini Payla Juarsa; Ariandini Simalongo; Shiva Ainda Firdaus; Gilbert Ernest Siburian
SAGU Vol. 22 No. 2 (2023): SAGU Journal – Agri. Sci. Tech., September, 2023, Vol. 22 : No. 2
Publisher : Fakultas Pertanian Universitas Riau

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Abstract

The breakfast food industry was a micro, small, and medium enterprise that produced various preparations for breakfast. The products produced were yellow noodles, leaf lontong, plastic lontong, fried tofu, and peanut sauce. The breakfast food industry did not have a system for prioritizing inventory control. As a result, the industry often experienced stock shortages when demand was high and excess stock when demand was low. Therefore, this research aimed to identify and classify products using the ABC classification method to obtain product classes that required special attention to avoid shortages or excess inventory. ABC classification was a method of classifying objects based on their profit value. Products with more excellent profit value were given the highest priority so that they were always ready to be produced and always had stock. This research used data on the number of sales and product prices in the breakfast food industry in 2022. The research results showed that yellow noodles and leaf lontong were included in class A, plastic lontong was included in class B, and fried tofu and peanut sauce were included in class C. The products included in class A needed high priority because they contributed more than 75% of the total industrial profits. Meanwhile, products belonging to class B got medium priority, and products in class C got low priority for inventory control.
DESAIN KEMASAN DENGAN MENGGUNAKAN METODE QUALITY FUNCTION DEPLOYMENT (QFD) PADA PRODUK SNACK BAR Mhd Andry Kurniawan; Rahmadini Payla Juarsa; Eben Ezer Sianturi; Akmal Hawari; Salsabila Khairumi; Gilbert Ernest Siburian; Andreas Sahat Aritonang
SAGU Vol. 23 No. 2 (2024): SAGU Journal – Agri. Sci. Tech., September, 2024, Vol. 23 : No. 2
Publisher : Fakultas Pertanian Universitas Riau

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Abstract

Quality function deployment (QFD) is an effective method for providing solutions to problems because it identifies consumer needs and expectations and their use in the development process. The packaging design of a snack bar product is designed using QFD methodology, with the assistance of house of quality (HOQ). The data from the questionnaire will be collected, analyzed and applied to QFD. This study aims to design packaging designs that meet consumer needs and preferences, especially in the development and design of the latest, most innovative and best snack bar products. By integrating the QFD method, two packaging design proposals were obtained to meet consumers’ needs and desires for snack bar product packaging that meets the criteria of five priority specifications, in which consumers want snack bar packaging to have clear product images and information, intuitive packaging design, convenient and modern packaging appearance, brand representation, and packaging materials that are not easily damaged.
Co-Authors Akmal Hawari Andreas Sahat Aritonang Ariandini Simalongo Eben Ezer Sianturi Mhd Andry Kurniawan Rahmadini Payla Juarsa Salsabila Khairumi Shiva Ainda Firdaus