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All Journal Jurnal Teknologi Industri Pertanian Jurnal Teknosains Go-Integratif : Jurnal Teknik Sistem dan Industri
Saifurrahman, Anas
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Civil Engineering, Building, Construction & Architecture Control & Systems Engineering Decision Sciences, Operations Research & Management Engineering Industrial & Manufacturing Engineering Mechanical Engineering

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Analisis Tata Letak Produksi CNC Batik dengan Group Technology dan Particle Swarm Optimization Fauzi, Rifqi; Hartanti, Sri; Safitri, Tari Hardiani; Rifai, Achmad Pratama; Saifurrahman, Anas
Go-Integratif : Jurnal Teknik Sistem dan Industri Vol. 4 No. 02 (2023): Go-Integratif : Jurnal Teknik Sistem dan Industri
Publisher : Engineering Faculty at Universitas Singaperbangsa Karawang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35261/gijtsi.v4i02.10950

Abstract

The production of batik experiences an increasing demand every year. This requires an improvement in both productivity and flexibility in the batik production process. Layout becomes one of the crucial factors in enhancing productivity and flexibility since it influences the material handling process. Well-designed facility layouts can improve the smoothness of material transfer operations, reducing material handling distances and, consequently, lowering material handling costs. This research aims to provide the best alternative layout. Several stages are carried out in this research, including classification to group cells based on part family, using the Rank Order Clustering (ROC) and Similarity Coefficient (SC) methods. Next, the calculation of the shortest transfer distance is conducted using Distance-Based Score Calculation, along with the use of Particle Swarm Optimization (PSO) to determine the department sequence. The research results show that the same cell grouping is achieved using both ROC and SC methods, with Cell 1 {Spray paint, proxy paint, Compressor, Welding, Grinding}, and Cell 2 {CNC Milling and CNC Turning}. Based on the distance traveled problem, it is found that the travel distance on the existing intuitive layout and the new suggested flow is 315.75 and 292.96, respectively. Therefore, by implementing group technology to implement cell manufacturing, it can provide a more effective and efficient material flow and Work In Process (WIP). Meanwhile, the results PSO yields a total minimum travel distance of 7,701.851 meters and a total material handling cost of Rp. 220 per meter, resulting in a total material handling cost of Rp 1,694,407.
Facility layout improvement for continuous production system: a case study in chocolate-based product Saifurrahman, Anas; Fath, Hamzah; Baasith, Darywan Damar; Aini, Yumna Nur; Wibisono, Arif; Asmara, Sang Norma Lintang
Jurnal Teknosains Vol 14, No 1 (2024): December
Publisher : Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/teknosains.94930

Abstract

This study explores optimizing Yogyakarta's chocolate production system facility layout to enhance laboratory-scale production to mass production at the UGM Field Research Center laboratory. The laboratory layout was optimized based on expert assessments and the ALDEP algorithm and compared with the current layout using distance-based objective values. Both layouts were compared to highlight the importance of qualitative aspects in determining workstation positions, in addition to quantitative aspects. The distance-based analysis results indicate that the ALDEP layout outperforms the current layout, and the layout was designed with expert assessments, showing the highest efficiency and lowest material handling costs, with an estimated improvement of 23% over the current layout. Although the proposed expert-assessed layout performed worse, it met stakeholder requirements such as safety and ease of observation. Therefore, future research must consider other aspects beyond costs in evaluation metrics to determine the best layout. Although the proposed expert-assessed layout performed worse, it met stakeholder requirements such as safety and ease of observation. Therefore, future research must consider other aspects beyond costs in evaluation metrics to determine the best layout.
LEVELS OF SOURNESS, BITTERNESS AND SWEETNESS OF CHOCOLATE PRODUCTS ON CONSUMER ACCEPTANCE (CASE STUDY IN THE SPECIAL REGION OF YOGYAKARTA, INDONESIA) Lintang Asmara, Sang Norma; Rahmatika, Annie Mufyda; Zahira, Alifa Shafa; Saifurrahman, Anas
Jurnal Teknologi Industri Pertanian Vol. 35 No. 3 (2025): Jurnal Teknologi Industri Pertanian
Publisher : Department of Agroindustrial Technology, Bogor Agricultural University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24961/j.tek.ind.pert.2025.35.3.252

Abstract

In Indonesia, chocolate products are often associated with high sweetness, leading to distorted consumer perceptions of couverture chocolate, which ideally balances acidity, bitterness, and sweetness. This study aimed to evaluate consumer acceptance of six chocolate couverture formulations in the Special Region of Yogyakarta (DIY) and identify the most preferred formulation based on a balanced sensory profile. Using convenience sampling, 500 untrained panelists aged 15–60 years were selected across five districts in DIY Province. Participants evaluated sweetness, bitterness, acidity, aroma, texture, and overall acceptability through hedonic and ranking tests. Physicochemical parameters (pH, viscosity, and hardness) were also measured to support sensory findings. Results showed that formulations F1 and F2 achieved the highest overall acceptability scores due to moderate bitterness and acidity, preferred sweetness, and smoother texture. The ranking test confirmed these results, with F1 and F2 recording the lowest mean ranks. Physicochemical analysis supported these findings, showing higher pH (6.68 and 6.63), moderate viscosity (6,580 and 5,140cP), and lower hardness (46.83 and 50.52 N). Consumer age significantly influenced preference, with younger respondents favoring sweeter and softer chocolate. These findings emphasize the importance of optimizing sensory and textural attributes to meet diverse consumer expectations. Keywords:  consumer acceptance; consumer preference; chocolate; sensory evaluation  
Co-Authors Achmad Pratama Rifai Aini, Yumna Nur Annie Mufyda Rahmatika, Annie Mufyda Arif Wibisono Asmara, Sang Norma Lintang Baasith, Darywan Damar Fath, Hamzah Fauzi, Rifqi Hartanti, Sri Lintang Asmara, Sang Norma Safitri, Tari Hardiani Zahira, Alifa Shafa