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All Journal Jurnal Abdi Insani Profisiensi : Jurnal Program Studi Teknik Industri
IB Indra Widi Kurniawan
Universitas Global Jakarta
Agriculture, Biological Sciences & Forestry Civil Engineering, Building, Construction & Architecture Computer Science & IT Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Mathematics

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LEAN MANUFACTURING PADA PRODUKSI PRODUK TANGKI DENGAN METODE VSM DI PT. MCM Samsudin Samsudin; IB Indra Widi Kurniawan; Kun Harjiyanto; Ayu Nurul Haryudiniarti
PROFISIENSI : Jurnal Program Studi Teknik Industri Vol 12, No 1 (2024): PROFISIENSI JULI 2024
Publisher : University of Riau Kepulauan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33373/profis.v12i1.6364

Abstract

PT MCM, a company that manufactures heavy equipment components, has problems in the tank manufacturing process. There are several wastes that occur, namely process time, machine and equipment layout, one of which causes the length of the process time. This study aims to analyse the production process activities and provide improvement suggestions through the Lean Manufacturing approach with detailed processes using the Operation Procces Chart. This is followed by a visual method using Value Stream Mapping. The results of the improvements made include replacing jib cranes with overhead cranes, adding work aids such as vertical lifters and permanent magnet lifters, changing the use of CO₂ gas tubes in welding from single tubes to cradles, changing the use of wire welding from rollers to wire tubes, and improving layouts to minimise the movement of the production process to be more optimal. The efficiency achieved can increase the number of tank production from 38 units to 39 units per month, improve the layout of the tank production process saving space up to 35, 81%, improve the standard time reduced to 33.33%.
IMPLEMENTASI SISTEM RANTAI PASOK PT. INDOMARCO PRISMATAMA 2 Fuad, Muhammad; Harjiyanto, Kun; Haryudiniarti, Ayu Nurul; Gustany, Eko Widodo; Kurniawan, Ida Bagus Indra Widi
PROFISIENSI : Jurnal Program Studi Teknik Industri Vol 12, No 2 (2024): : PROFISIENSI DESEMBER 2024
Publisher : University of Riau Kepulauan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33373/profis.v12i2.7050

Abstract

Pada mata rantai pasokan PT. Indomarco Prismatama 2 bertugas sebagai salah satu penunjang dari kegiatan transaksi bisnis ini yaitu menjadi distributor di wilayah Bekasi dan sekitarnya. Agar dapat memenangkan persaingan dengan kompetitor perusahaan berupaya memonitor kegiatan rantai pasokan yang sedang berjalan. Dari kegiatan rantai pasokan yang dijalani oleh perusahaan ada kendala yang mendapat perhatian serius dari perusahaan yaitu keterlambatan pengiriman dan pengelolaan barang rusak. Tujuan penelitian ini adalah untuk mengetahui implementasi rantai pasok di perusahaan dan bagaimana mengatasi kendala yang dihadapi. Melalui metode wawancara langsung, studi literatur tentang sistem rantai pasokan dari peneliti terdahulu melalui jurnal-jurnal dan berdiskusi dengan pihak terkait diperoleh beberapa pemecahan masalah yang dapat mengatasi kendala yang dihadapi perusahaan. Penyelesaian melalui metode tersebut pengemudi diberi edukasi untuk mengoptimalkan penggunaan google maps, mengetahui rute-rute perjalanan yang terbaik dan menghindari jam-jam kerja. Sedangkan untuk pengelolaan barang rusak dibuatkan Standar Operasional Prosedur (SOP) agar semua karyawan yang terlibat turut bertanggungjawab dan bersedia menjalankannya.
SOSIALISASI STANDAR KEAMANAN PANGAN BERBASIS HAZARD ANALYSIS AND CRITICAL CONTROL POINTS (HACCP) PADA UMKM MOMO MOCHI Gustany, Eko Widodo; Kurniawan, IB Indra Widi; Restuasih, Sinta; Haryudiniarti, Ayu Nurul; Harjiyanto, Kun; Yulianti, Rachma
Jurnal Abdi Insani Vol 12 No 3 (2025): Jurnal Abdi Insani
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/abdiinsani.v12i3.2217

Abstract

Mochi is a specialty food from Sukabumi, West Java, made from glutinous rice. This food has potential food safety risks that need to be considered. This socialization aims to evaluate the application of Hazard Analysis and Critical Control Points (HACCP) system in mochi production at Momo Mochi MSME. HACCP is a system used to identify, evaluate, and control food safety hazards. The purpose of this service activity is to raise awareness among Momo Mochi MSME stakeholders about the importance of food safety and the application of the HACCP system. The method used is through interviews, with the owner of Momo Mochi UMKM, observation of Momo Mochi UMKM production site, socialization of HACCP material delivery. The evaluation was carried out by asking questions before and after the delivery of the material. The results of this activity were, 71% showed a significant increase in understanding of HACCP. In addition, the implementation of personal protective equipment in the form of gloves, masks and headgear can reduce the risk of contamination, thus increasing consumer confidence.
Co-Authors Ayu Nurul Haryudiniarti Eko Widodo Gustany Kun Harjiyanto Muhammad Fuad Samsudin Samsudin Sinta Restuasih Yulianti, Rachma