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All Journal Jurnal Teknik Industri Terintegrasi (JUTIN) Industrika : Jurnal Ilmiah Teknik Industri Jurnal Keilmuan dan Keislaman
Hidayah, Muhammad Nur Wahyu
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Religion Humanities Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Energy Engineering Industrial & Manufacturing Engineering Mechanical Engineering Public Health

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Desain Kemasan Sambal yang Ergonomis dan Menarik bagi Generasi Milineal dan Generasi Z Hidayah, Muhammad Nur Wahyu; Wibowo, Eko Ari; Munandar, Galih Mahardika; Betanursanti, Ida; Jauhari, Kun Ihza
Industrika : Jurnal Ilmiah Teknik Industri Vol. 8 No. 3 (2024): Industrika: Jurnal Ilmiah Teknik Industri
Publisher : Fakultas Teknik Universitas Tulang Bawang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37090/indstrk.v8i3.1583

Abstract

Sambal is one of the favorite foods as an accompaniment to meals for Indonesian people, not only parents but the millennial generation and Generation Z also like chili food. The aim of this research is to design ergonomic chili packaging for the millennial generation and Generation Z. The method used in this research uses the Quality Function Deployment (QFD) method by considering consumer aspects. The research results show that the first priority for improvement is redesigning the label on the product. The second priority is providing a seal (aluminum foil) on the packaging to ensure the hygiene and durability of the chili sauce. The third priority is that the chili bottle uses a thicker plastic material to make it sturdy. The fourth priority is changing the chili brand design by adding a chili logo to make it more attractive and bold in describing the product. The fifth priority is to make the chili packaging bottles more oval so that the shape is more ergonomic and easier to hold. The sixth priority is to add a small spoon to every product purchased because usually this packaged chili sauce is used for food outside the home. The seventh priority is increasing the capacity of chili sauce, which previously weighed 100 grams to 150 grams. Keywords: Generation Z, Millennial Generation, QFD, Sambal Packaging
Pemanfaatan Seni Drama untuk Meningkatkan Kemampuan Mengingat Siswa di Sanggar Bimbingan Kepong Atthiyah, Zuhroh Wafa; Aghitsna, Laasya Ary; Astuti, Khafifah Dwi; Meytasharoh, Vera Putri; Novitasari, Riska Wahyu; Ishartono, Naufal; Amalia, Nur; Hidayah, Muhammad Nur Wahyu; Sulastri, Sulastri; Nasution, Ikhwan Fauzi
Jurnal Keilmuan dan Keislaman Vol. 2, No. 2, Juni 2023
Publisher : Universitas Muhammadiyah Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23917/jkk.v2i2.72

Abstract

Mengingat merupakan kegiatan yang dominan dilakukan ketika sedang dalam proses belajar. Tipe-tipe memori atau kemampuan mengingat terdiri dari short term memory, working memory, dan long term memory. Penulis melakukan pengabdian “Drama” yang kita terapkan selama mengabdi di Sanggar Bimbingan Kepong, dengan tujuan untuk melatih kemampuan mengingat siswa Sanggar Bimbingan Kepong yang tadinya short term memory menjadi long term memory. Latihan dilakukan setiap hari selama kurang lebih 3 minggu. Peneliti menggunakan jenis penelitian deskriptif kualitatif dengan menggunakan teknik observasi yang di setiap pertemuan peneliti menarik kesimpulan Kegiatan ini akhirnya dapat dipentaskan di sanggar bimbingan kepong dan siswa mampu melakukannya dengan baik. Mereka dapat menghayati setiap adegan yang diperankan. Dapat bekerja secara tim (team work) dengan kompak dan penuh tanggung jawab.
Desain inovatif alat pemotong ring AMDK gelas plastik: Meningkatkan efisiensi dan keamanan proses daur ulang di sektor informal dengan pendekatan value engineering Wibowo, Eko Ari; Hidayah, Muhammad Nur Wahyu; Munandar, Galih Mahardika; Ardiyansah, Reza; Rahmawati, Nabila Fitri
Jurnal Teknik Industri Terintegrasi (JUTIN) Vol. 8 No. 1 (2025): January
Publisher : LPPM Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/jutin.v8i1.40635

Abstract

The production of plastic glass AMDK waste continues to increase in Indonesia along with the high consumption of bottled drinking water, creating challenges in an efficient recycling process. This research aims to design and prototype a plastic glass ring cutter using a Value Engineering approach, supported by QFD-based requirement analysis and material selection through the AHP method. The tool is designed to improve cutting efficiency, user comfort, and operational safety. Test results showed that the tool was able to reduce cutting time by 58%, produce more uniform cuts, and significantly lower the risk of injury. Main materials of aluminium and stainless steel were used to ensure durability and portability of the tool, making it an ideal solution for the informal sector. This research makes a real contribution in supporting a safer, more efficient and user-friendly plastic waste recycling process.
Perancangan Keselamatan dan Kesehatan Kerja (K3) pada peternakan ayam broiler Alif di Desa Jatiroto dengan metode HIRARC Larasati, Shafira Hanifa; Hidayah, Muhammad Nur Wahyu; Widyastuti, Widyastuti; Nursanti, Ida Beta
Jurnal Teknik Industri Terintegrasi (JUTIN) Vol. 8 No. 1 (2025): January
Publisher : LPPM Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/jutin.v8i1.41148

Abstract

Occupational Health and Safety (OHS) in broiler chicken farms is very important to prevent work accidents and diseases. This study used the Hazard Identification, Risk Assessment, and Risk Control (HIRARC) method to identify potential hazards and assess their risks. Data were obtained through direct observation and interviews at the Alif Broiler Chicken Farm. The results showed that there were 16 potential hazards, with 10 categorized as low risk and 6 as medium risk. The main hazards include injuries due to chicken pecking, irritation from disinfectants, and muscle injuries due to lifting heavy loads. This study also identified the absence of standard operating procedures (SOPs) as one of the main causes of work accidents. To reduce the risk, the use of personal protective equipment (PPE) and strict implementation of SOPs are recommended. In conclusion, preventive hazard control through SOPs can improve work safety in broiler chicken farms. 
Co-Authors Aghitsna, Laasya Ary Ardiyansah, Reza Astuti, Khafifah Dwi Atthiyah, Zuhroh Wafa Ida Betanursanti Jauhari, Kun Ihza Larasati, Shafira Hanifa Meytasharoh, Vera Putri Munandar, Galih Mahardika Nasution, Ikhwan Fauzi Naufal Ishartono Novitasari, Riska Wahyu Nur Amalia Nursanti, Ida Beta Rahmawati, Nabila Fitri Sulastri Sulastri Wibowo, Eko Ari Widyastuti Widyastuti