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All Journal Journal of Engineering and Management in Industrial System Sinkron : Jurnal dan Penelitian Teknik Informatika
Rosyid, Ahmad Nur
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Computer Science & IT 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.
Analysis Of Improving Service Quality At The Ssctelkom Surabaya Institute Of Technology Using The Lean Six Sigma Method Rosyid, Ahmad Nur; Zunaidi, Rizqa Amelia; Dimyati, Aufar Fikri
Sinkron : jurnal dan penelitian teknik informatika Vol. 8 No. 3 (2024): Research Artikel Volume 8 Issue 3, July 2024
Publisher : Politeknik Ganesha Medan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33395/sinkron.v8i3.13657

Abstract

Student Service Centre (SSC) is a center that provides services and information to active students at InstitutTeknologi Telkom Surabaya (ITTS). ITTS provides SSC with academic, student, and faculty services to support its students' academic and non-academic development. One of the main services provided by SSC is the Active Certificate. However, SSC users need help obtaining the letter. This study aims to measure the quality of Active Certificate services using the Lean Six Sigma method and provide recommendations for improvement. The results showed that the quality of SSC services still needs to be improved, with a DPMO value of 289686, a sigma value of 2.07, and the highest negative gap in the Responsiveness dimension. The total Non Value Added time was obtained at 10 hours 31 minutes, and the total Value Added time was 4 hours 8 minutes. Proposed improvements include the deployment of QR Codes to provide information on document requirements and using Value Stream Mapping (VSM) to reduce the time spent on non-value added. Lean Six Sigma method can reduce the total value-added time and improve the efficiency of SSC services.
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.
Co-Authors Aufar Fikri Dimyati Huki Chandra Purnama, Adhitya Rinda Wahyu Rafsanjana, Sasotya Rigan Silvi Istiqomah Zunaidi, Rizqa Amelia