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All Journal Journal of Engineering and Management in Industrial System Dinasti International Journal of Economics, Finance & Accounting (DIJEFA)
Rafsanjana, Sasotya Rigan
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Economics, Econometrics & Finance Industrial & Manufacturing Engineering

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THE EFFECT OF AGE, SLEEP DURATION, LEARNING DURATION, AND COFFEE INTAKE ON SHORT-TERM MEMORY Chandra, Huki; Istiqomah, Silvi; Purnama, Adhitya Rinda Wahyu; Rafsanjana, Sasotya Rigan; Rosyid, Ahmad Nur
JEMIS (Journal of Engineering & Management in Industrial System) Vol 11, No 2 (2023)
Publisher : Industrial Engineering Department, Faculty of Engineering, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jemis.2023.011.02.2

Abstract

In the reality of life, learning requires a process of remembering. In the process of teaching and learning, memory is crucial. Sleep deprivation affects the process of remembering in learning. Memory is one of the important aspects that affect student performance in learning. In addition to sleep duration, the age factor can also affect short-term memory. This study wants to find out if age, sleep duration, and learning duration have an impact on short-term memory. This study incorporates elements of cognitive ergonomics because it measures short-term memory performance to assess how people process information and how they maintain it in their memory. The age variable has a significance value of 0.001. The coefficient value on the age variable is 0.303 and is positive. This positive value indicates that increasing student age will increase the value of short-term memory. This shows that the higher the age of the student, the higher the ability in short-term memory. The study participants comprised individuals in the 18-22 age group. The findings demonstrate a significant impact of age on short-term memory proficiency. Students of higher age groups have accumulated several years of academic experience and have effectively refined their ability to handle memory-intensive lectures through their senior years, thereby enhancing their short-term memory capabilities. Thus, new students should allocate additional attention to enhancing their short-term memory skills. Furthermore, the study reveals that students who consume coffee exhibit notably elevated levels of short-term memory, underscoring the considerable impact of coffee consumption in enhancing this cognitive skill among students.
THE EFFECT OF AGE, SLEEP DURATION, LEARNING DURATION, AND COFFEE INTAKE ON SHORT-TERM MEMORY Chandra, Huki; Istiqomah, Silvi; Purnama, Adhitya Rinda Wahyu; Rafsanjana, Sasotya Rigan; Rosyid, Ahmad Nur
JEMIS (Journal of Engineering & Management in Industrial System) Vol. 11 No. 2 (2023)
Publisher : Industrial Engineering Department, Faculty of Engineering, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jemis.2023.011.02.2

Abstract

In the reality of life, learning requires a process of remembering. In the process of teaching and learning, memory is crucial. Sleep deprivation affects the process of remembering in learning. Memory is one of the important aspects that affect student performance in learning. In addition to sleep duration, the age factor can also affect short-term memory. This study wants to find out if age, sleep duration, and learning duration have an impact on short-term memory. This study incorporates elements of cognitive ergonomics because it measures short-term memory performance to assess how people process information and how they maintain it in their memory. The age variable has a significance value of 0.001. The coefficient value on the age variable is 0.303 and is positive. This positive value indicates that increasing student age will increase the value of short-term memory. This shows that the higher the age of the student, the higher the ability in short-term memory. The study participants comprised individuals in the 18-22 age group. The findings demonstrate a significant impact of age on short-term memory proficiency. Students of higher age groups have accumulated several years of academic experience and have effectively refined their ability to handle memory-intensive lectures through their senior years, thereby enhancing their short-term memory capabilities. Thus, new students should allocate additional attention to enhancing their short-term memory skills. Furthermore, the study reveals that students who consume coffee exhibit notably elevated levels of short-term memory, underscoring the considerable impact of coffee consumption in enhancing this cognitive skill among students.
Evaluation Of Raw Material Inventory Policies Using Material Requirement Planning (MRP) And Lot Sizing Methods: Case Study Of XYZ MSMEs Rafsanjana, Sasotya Rigan; Prihardianto, Rahaditya Dimas; Arismawati, Paramaditya
Dinasti International Journal of Economics, Finance & Accounting Vol. 5 No. 3 (2024): Dinasti International Journal of Economics, Finance & Accounting (July - August
Publisher : Dinasti Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.38035/dijefa.v5i3.2990

Abstract

Micro, Small and Medium Enterprises (MSMEs) have an important role in economic growth in Indonesia. Inventory management is one of the key aspects in the operational sustainability of MSMEs, especially raw materials used in the production process. One of them is XYZ MSMEs which is a producer of meatball pentol and meatball tofu products which uses several types of raw materials in its production process. The problem currently being faced is that there are often shortages and excesses in purchasing raw materials during procurement. This research aims to analyze the cost of raw material inventory at XYZ MSMEs using five different Lot Sizing methods, namely Economic Order Quantity (EOQ), Period Order Quantity (POQ), Silver Meal (SM), Least Unit Cost (LUC), and Part Period Balancing (PPB). This research uses historical data from MSME XYZ to identify differences in raw material inventory costs between the five MRP methods used. The results of this research show that the Silver Meal (SM) method produces the lowest total inventory costs for beef and tapioca starch as raw materials. Meanwhile, the Part Period Balancing (PPB) method produces the lowest total inventory costs for MSG raw materials.
Co-Authors Huki Chandra Paramaditya Arismawati Prihardianto, Rahaditya Dimas Purnama, Adhitya Rinda Wahyu Rosyid, Ahmad Nur Silvi Istiqomah