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All Journal Jurnal Penelitian Pendidikan IPA (JPPIPA) Tibuana : Journal of Applied Industrial Engineering Jurnal INTECH Teknik Industri Universitas Serang Raya Dharma Bakti Jurnal Optimalisasi JISO : Journal of Industrial and Systems Optimization Jurnal Senopati : Sustainability, Ergonomics, Optimization, and Application of Industrial Engineering Dedikasi: Jurnal Pengabdian kepada Masyarakat Prosiding Seminar Nasional Teknologi Industri Berkelanjutan JAPI: Jurnal Akses Pengabdian Indonesia Jurnal Pengabdian Masyarakat: BAKTI KITA Jurnal Industri dan Inovasi (INVASI) Industrial & System Engineering Journals (ISEJOU) Widya Teknik
Moh. Ainul Fais
Universitas WR Supratman Surabaya
Agriculture, Biological Sciences & Forestry Humanities Automotive Engineering Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Materials Science & Nanotechnology Mechanical Engineering Nursing Physics Public Health Social Sciences Transportation Other

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Journal : JISO : Journal of Industrial and Systems Optimization

 1 
ANALISIS TINGKAT RESIKO KESEHATAN DAN KESELAMATAN KERJA DENGAN MENGGUNAKAN METODE HIRARC DI RUMAH MAKAN X Fais, Moh. Ainul; Deviyanti, I Gusti Ayu Sri; Prihartanti, Wiwik; Rahmanto , Agus
JISO : Journal of Industrial and Systems Optimization Vol. 7 No. 2 (2024): Desember 2024
Publisher : Universitas Maarif Hasyim Latif

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51804/jiso.v7i2.16-22

Abstract

ABSTRAKPenelitian ini bertujuan untuk menganalisis tingkat risiko keselamatan dan kesehatan kerja (K3) di Rumah Makan X (Ayam Kremes) menggunakan metode Hazard Identification, Risk Assessment, and Risk Control (HIRARC). Metode ini mencakup tiga tahap: identifikasi bahaya, penilaian risiko berdasarkan Likelihood dan Consequence, serta pengendalian risiko. Hasil penelitian mengidentifikasi empat potensi bahaya utama: terpeleset di lantai licin, terkena pisau, terkena uap panas, dan terkena minyak panas. Berdasarkan matriks penilaian risiko, dua bahaya masuk dalam kategori risiko ekstrim, yaitu terpeleset dan terkena minyak panas, sementara risiko terkena pisau dan uap panas berada pada tingkat risiko sedang. Untuk mengurangi risiko, direkomendasikan penggunaan alat pelindung diri (APD) dan penerapan prosedur keselamatan yang lebih ketat. Penelitian ini memberikan kontribusi penting dalam meningkatkan penerapan K3 di sektor usaha kecil seperti rumah makan. ABSTRACT This study aims to analyze the level of occupational safety and health (K3) risks in Restaurant X (Ayam Kremes) using  the Hazard Identification, Risk Assessment, and Risk Control (HIRARC) method. This method includes three stages: hazard identification, risk assessment based on Likelihood and Consequences, and risk control. The results of the study identified four main potential hazards: slipping on slippery floors, being hit by knives, being exposed to hot steam, and being exposed to hot oil. Based on the risk assessment matrix, two hazards fall into the extreme risk category, namely slipping and being exposed to hot oil, while the risk of being exposed to knives and hot steam is at a moderate risk level. To reduce the risk, the use of personal protective equipment (PPE) and the implementation of stricter safety procedures are recommended. This research makes an important contribution in improving the implementation of K3 in the small business sector such as restaurants.
STRATEGI PENGEMBANGAN UMKM MIE AYAM: PENDEKATAN SOAR & QSPM Fais, Moh. Ainul; Sri Widari, Nyoman; I Gusti Ayu Sri, Deviyanti; Prihartanti, Wiwik; Rasmito, Agus
JISO : Journal of Industrial and Systems Optimization Vol. 8 No. 1 (2025): Juni 2025
Publisher : Universitas Maarif Hasyim Latif

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51804/jiso.v8i1.43-48

Abstract

ABSTRAKPenelitian ini mengembangkan strategi pertumbuhan UMKM Pangsit Mie Ayam SMADASA di Surabaya Timur dengan menggunakan metode SOAR dan QSPM. Hasil analisis menunjukkan bahwa kekuatan utama terletak pada harga yang terjangkau (skor 0,65) dan lokasi yang strategis (skor 0,65), sedangkan peluang terbesar adalah peningkatan kepuasan pelanggan (skor 0,68). Evaluasi QSPM mengungkapkan diversifikasi menu sebagai strategi prioritas (TAS=2,48), diikuti oleh kolaborasi event (TAS=1,95). Rekomendasi implementasi meliputi: (1) Pengenalan 2 varian menu baru per kuartal, (2) Kemitraan dengan event sekolah, dan (3) Pelatihan karyawan berbasis layanan pelanggan. Penelitian ini dibatasi pada 30 responden, sehingga generalisasi hasil perlu dilakukan secara hati-hati. ABSTRACTThis study develops the growth strategy of Pangsit Mie Ayam SMADASA UMKM in East Surabaya using the SOAR and QSPM methods. The results of the analysis indicate that the main strengths lie in affordable prices (score 0.65) and strategic location (score 0.65), while the biggest opportunity is to increase customer satisfaction (score 0.68). QSPM evaluation reveals that menu diversification is a priority strategy (TAS = 2.48), followed by event collaboration (TAS = 1.95). Implementation recommendations include: (1) Introduction of 2 new menu variants per quarter, (2) Partnership with school events, and (3) Customer service-based employee training. This study is limited to 30 respondents, so the generalization of the results needs to be made carefully.
Co-Authors Agung Rasmito Agus Rahmanto Bambang Purwoko Bambang Sutejo, Bambang Dedy Kunhadi Devi Susiati Dian Retno Sari Dewi Febihapsari I Gusti Ayu Sri Deviyanti I Gusti Ayu Sri Deviyanti I Gusti Ayu Sri, Deviyanti I. G. A. Sri Deviyanti Ida Kusnawati Tjahjani Idham Halid Lahay IGA Sri Deviyanti Indung Sudarso Julius Mulyono Lapai, Yolanda Muh Ilal Sarifudin Muthowif Nyoman Sri Widari Pramitha, Asti Rizkiana Pratama, Ryan Adi Prayogo, LM Fandy Prihartanti, Wiwik Rahmanto , Agus Rahmanto, Agus Rasmito, Agus Rini Oktavera Shodiq , Djaffar Shodiq, Djaffar Silvana Mohamad Sri Widari, Nyoman Suhatati Tjandra Sutejo , Bambang Syahrir H, Muhammad Wahyu Eko Cahyono Widari, Nyoman Sri Yuniati , Yuyun Yuyun Yuniati