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All Journal Jurnal Manajemen Teknologi Journal of Business and Management IPTEK Journal of Proceedings Series The Asian Journal of Technology Management (AJTM) Journal of Innovation, Business and Entrepreneurship Journal of Research in Social Science and Humanities Eduvest - Journal of Universal Studies
Desy Anisya Farmaciawaty
School Of Business And Management, Institut Teknologi Bandung
Religion Aerospace Engineering Arts Humanities Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Health Professions Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Mathematics Neuroscience Social Sciences Other

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Process Performance Analysis to Minimize Production Cost of Start-Up Culinary Business Prabowo, Hadiyan; Farmaciawaty, Desy Anisya
Journal of Innovation, Business and Entrepreneurship Vol 1, No 1 (2016)
Publisher : Journal of Innovation, Business and Entrepreneurship

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Abstract

Abstract. DeliBowl is a company engaged in the culinary field that offers a variety of rice bowl, which have been operated for a year. From the problems stated, the most significant issue is the inefficient of the production processes and the cost which causes the low of the profit margin. This problem negatively affect the performance of the company, mainly to get the high performance of the business. Therefore, the researcher conduct the research to develop the solution to the operational problems faced by DeliBowl. This research requires a benchmark to a culinary business named Yagami Ramen House which may have better operation management to be the milestone of the better recommendation which will be the result of this study. The objective of this research is to implement the proper operational strategy to push down the costs and get the high performance in order to solve their operational problems. The recommendation which is expected is after applying the strategies which will be discussed, DeliBowl process will be more efficient, low cost, and get the high performance. To do this research, the researcher collect primary data by observing the production at DeliBowl and interviewing Yagami Ramen House management. From those data, the researcher will analyze operational process, process performance and the production cost. The result of this research is the recommendation of operation management strategy which will be more efficient, low cost, and high performance.  Keywords—Operational  Process, Process Performance, Production Cost. 
Sensitivity Analysis of Average Inventory Level (AIL) at a Specialized Hospital Basri, Mursyid Hasan; Farmaciawaty, Desy Anisya; Adhiutama, Akbar; Widjaja, Fransisca Budyanto; Rachmania, Ilma Nurul
Jurnal Manajemen Teknologi Vol 17, No 3 (2018)
Publisher : SBM ITB

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (16406.808 KB) | DOI: 10.12695/jmt.2018.17.3.7

Abstract

Abstract. Hospital inventory management play a very significant role in hospital's performance. Too much inventory wiil lead to excessive inventory cost but too low inventory might result in dissatisfactions of patiens and lack of performance of physicians or doctors. Economic order Quantity (EOQ) is an inventory control method that can help hospital to minimize total inventort cost. However, managers might find difficulties in deterimining the right amount of ordering and holding cost which are needed in calculating EOQ. This research is a case study from a class “A” specialized hospital. Inventory data of pharmaceutical items are calculated to measure the sensitivity of changes in ordering and holding cost to average inventory level which will lead to understock or overstock. Different ordering cost and holding cost will lead to different proportion of overstock and understock but will not give a significant differences. This research recommend EOQ model to be used in hospital inventory management inspite of the difficulty and hesitation of hospitals to estimate ordering and holding cost.Keywords: Economic order quantity, sensitivity analysis, hospital inventory management, overstock, healthcare inventory management, holding cost, ordering cost, fixed order quantityAbstrak. Manajemen persediaan rumah sakit memainkan peran yang sangat penting dalam kinerja rumah sakit. Terlalu banyak persediaan akan menyebabkan biaya persediaan meningkat, namun persediaan yang terlalu rendah juga bisa mengakibatkan ketidakpuasan pasien serta rendahnya kinerja pelayanan dokter kepada pasien. Economic Order Quantity (EOQ) adalah metode pengendalian persediaan yang dapat membantu rumah sakit untuk meminimalkan biaya persediaan total. Umumnya manajer menemukan kesulitan dalam menentukan biaya pemesanan dan biaya penyimpanan yang dibutuhkan dalam menghitung EOQ. Penelitian ini merupakan studi kasus dari rumah sakit khusus kelas A. Data inventaris barang farmasi dihitung untuk mengukur sensitivitas perubahan dalam pemesanan dan biaya penyimpanan terhadap tingkat persediaan rata-rata yang akan menyebabkan kondisi understock atau overstock. Biaya pemesanan dan biaya penyimpanan yang berbeda akan menghasilkan proporsi overstock dan understock yang berbeda namun tidak akan berbeda secara signifikan. Penelitian ini menyarankan penggunaan model EOQ untuk digunakan dalam manajemen persediaan rumah sakit walaupun terdapat kesulitan dan keenggaran dari rumah sakit untuk mengestimasi biaya pemesanan dan penyimpanan.Kata kunci: Economic order quantity, analisis sensitivitas, manajemen inventori rumah sakit, overstock, manajemen persediaan di bidang kesehatan, biaya pemesanan, biaya penyimpanan, fixed order quant
ABC Classification Analysis to Overcome the Overstock Problem at PT. Nutricia Indonesia Sejahtera Saraswati, Anggita; Farmaciawaty, Desy Anisya
Journal of Business and Management Vol 5, No 5 (2016)
Publisher : Journal of Business and Management

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Abstract

Abstract.The research is done based on the PT. Nutricia Indonesia Sejahtera, a company that produces a formula milk located in Ciracas, Jakarta Timur. Nowdays, formula milk has become a complementary nutrition in the community and even as a substitute for ASI (Air Susu Ibu). PT. Nutricia Indonesia Sejahtera produces milk that is not only for the baby but also pregnant women and toddler. Since we know that the formula milk is really needed for all people, knowing the amount of inventory level is a must for company. The company experienced some problems related to the inventory management. This research will be analyse about the stock policy in the PT. Nutricia Indonesia Sejahtera. The company has a problem with an overstock problem for the raw material in the inventory. The objectives of this research is overcome the overstock problem in the warehouse and minimize the cost production in order to provide solutions to the company issues. In this research the author focus on the local and import raw material data products, the methods that will be used in this research is using Cycle Counting and ABC Classification Analysis. In the other hand, this research also provide the comparison between company and author calculation in order to compare which methods that gives advantages to the company.  The calculation for this research will involve Safety Stock, Re-order Point, Economic order quantity, Average Inventory Level in Rupiah and ABC Classification Analysis. In the ABC Classification analysis, the author also provide how to maintain the product by each classification.Analysis will give an advantages for the company such as overcome the overstock problem in the inventory and minimize the cost that have to be spend in one month. The author calculation and analysis is for import and local product. After calculate the data using Cycle Counting method, the author also calculate the ABC Classification Analysis to separate which product that is need more attention and maintenance. Knowing each classification by using ABC Classification will also reduce the cost that have to spend in one month, because the company will know which the product that has an expensive cost and lower cost, the author also provide how to keep the quality of each raw material based on their classification.Keywords : PT. Nutricia Indonesia Sejahtera, Overstock, Inventory, Economic Order Quantity.
Improving Food and Beverage Business Profit using Capacity Planning: Study Case Sari Pandan Profit Nuri Rusydi, Alfhi; Anisya Farmaciawaty, Desy
Journal of Innovation, Business and Entrepreneurship Vol 3, No 1 (2018)
Publisher : Journal of Innovation, Business and Entrepreneurship

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Abstract

Abstract. Capacity planning can help a company to reach the objective. In Sari Pandan (food and beverage company) case, the company could not reach profit target (Rp 20.000.000/month), because company’s capacity could not fill the potential demand in market. To reach the target, the company will construct capacity plan. Capacity plan requires data about company’s capacity and demand estimation. Company capacity data was collected through production activity observation. Demand estimation requires population data and interview with target market in potential selling location of Sari Pandan, for population the data was secondary data from Disdukcapil Cimahi and Bandung Barat and interview data was used for market survey method. The researcher was conducting interview with food and beverage business owner for benchmarking about marketing and sales strategy. Based on analysis and calculation result from graphical method, with profit Rp 4.000/cup, Sari Pandan must sell 5.000 cups/month or 167 cups/day to reach the profit target. Build upon company policy, Sari Pandan must add capacity 4 times from current capacity. Food and beverage company have to knowing the capacity and demand well to achieve company’s objective. Keywords:  Capacity Analysis, Capacity Planning, Demand Estimation, Food and Beverage Business, Graphical Method
Perishable Food-Inventory Management Improvement Using Single-Period Inventory Model Muhammad, Kharisma; Anisya Farmaciawaty, Desy
Journal of Innovation, Business and Entrepreneurship Vol 3, No 1 (2018)
Publisher : Journal of Innovation, Business and Entrepreneurship

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Abstract

Abstract. Rasakhano is a restaurant with perishable inventory. This research was aimed to analyse the inventory in a restaurant, specifically the perishable inventory of Rasakhano restaurant. The main objective of this research is to reach the best optimum supply quantity of perishable ingredients where most of the customers can meet their demand while the restaurant itself still have the very least food waste.  For this research, researcher uses historical sales and inventory data of Rasakhano from July 2017 until November 2017. The data will be processed with single-period inventory model. From the analysis, researcher discovered that the restaurant has the potential of obtaining 59% more possible profit then before. The restaurant also discovered the cost of shortage from each menu to know the cost Rasakhano will put out if there is a certain amount of order that cannot be fulfil. By calculating the cost of overage, the restaurant knows the cost that will be put out if there is a certain amount of menu portion that is not sold in a certain period. The restaurant discovered the optimum stock for each menu to fullfil customers demand while still minimizing the waste of perishable food inventory. Keywords: Inventory Control, Inventory Management, Restaurant, Perishable Inventory, Perishable Food WasteAbstract. Rasakhano is a restaurant with perishable inventory. This research was aimed to analyse the inventory in a restaurant, specifically the perishable inventory of Rasakhano restaurant. The main objective of this research is to reach the best optimum supply quantity of perishable ingredients where most of the customers can meet their demand while the restaurant itself still have the very least food waste.  For this research, researcher uses historical sales and inventory data of Rasakhano from July 2017 until November 2017. The data will be processed with single-period inventory model. From the analysis, researcher discovered that the restaurant has the potential of obtaining 59% more possible profit then before. The restaurant also discovered the cost of shortage from each menu to know the cost Rasakhano will put out if there is a certain amount of order that cannot be fulfil. By calculating the cost of overage, the restaurant knows the cost that will be put out if there is a certain amount of menu portion that is not sold in a certain period. The restaurant discovered the optimum stock for each menu to fullfil customers demand while still minimizing the waste of perishable food inventory. Keywords: Inventory Control, Inventory Management, Restaurant, Perishable Inventory, Perishable Food Waste
Improving Inventory Management by Using Material Requirement Planning (MRP): Case in Soigne Adornment Company Fakhriyah, Siti Diaz Rifa; Farmaciawaty, Desy Anisya
Journal of Innovation, Business and Entrepreneurship Vol 4, No 2 (2019)
Publisher : Journal of Innovation, Business and Entrepreneurship

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Soigne Adornment is a fashion company that focuses on accessories. High market demand in the fashion industry is very dependent on the supply and productivity of companies in making products. Therefore, the operating system must be prepared carefully. As one of the companies in the fashion industry, Soigne Adornment is needed to maintain the operating system. Soigne Adornment itself has experienced several operational problems in production because it does not have the right schedule and estimated demand, resulting in losses. Losses experienced due to several aspects, namely from the excess of raw materials and delays in ordering. These problems affect the company's performance and have an impact on sales. This study aims to make an estimate of demand and find the most efficient method to minimize production costs. Therefore, using Material Requirement Planning (MRP) can overcome the problems that have occurred. In this study, what must be done first is to determine the number of forecasting requests by interviewing through the Jury of Executive Opinion method by interviewing the owner of Soigne Adornment and interviewing the owner of the Velour Jewels Company. After the estimated data is collected, researchers conduct production scheduling using the Master Production Schedule (MPS), Bill of Materials (BOM), and Lead Time. After the scheduling process is completed, an analysis is conducted to find the lowest production costs using the Lot-Sizing technique through three methods, namely Lot-For-Lot (L4L), Economic Order Quantity (EOQ), and Order Quantity Period (POQ). Based on the results of the analysis, it shows that Economic Order Quantity (EOQ) is the most efficient method for minimizing production costs. Keywords: Soigne Adornment, Fashion Company, Material Requirements Planning, Demand Forecasting, Production SchedulingSoigne Adornment is a fashion company that focuses on accessories. High market demand in the fashion industry is very dependent on the supply and productivity of companies in making products. Therefore, the operating system must be prepared carefully. As one of the companies in the fashion industry, Soigne Adornment is needed to maintain the operating system. Soigne Adornment itself has experienced several operational problems in production because it does not have the right schedule and estimated demand, resulting in losses. Losses experienced due to several aspects, namely from the excess of raw materials and delays in ordering. These problems affect the company's performance and have an impact on sales. This study aims to make an estimate of demand and find the most efficient method to minimize production costs. Therefore, using Material Requirement Planning (MRP) can overcome the problems that have occurred. In this study, what must be done first is to determine the number of forecasting requests by interviewing through the Jury of Executive Opinion method by interviewing the owner of Soigne Adornment and interviewing the owner of the Velour Jewels Company. After the estimated data is collected, researchers conduct production scheduling using the Master Production Schedule (MPS), Bill of Materials (BOM), and Lead Time. After the scheduling process is completed, an analysis is conducted to find the lowest production costs using the Lot-Sizing technique through three methods, namely Lot-For-Lot (L4L), Economic Order Quantity (EOQ), and Order Quantity Period (POQ). Based on the results of the analysis, it shows that Economic Order Quantity (EOQ) is the most efficient method for minimizing production costs. Keywords: Soigne Adornment, Fashion Company, Material Requirements Planning, Demand Forecasting, Production Scheduling
Performing an Effective Business Process to Overcome Defect and Delay in Manufacturing Sportswear Product by Using DMAIC Approach Panjeraino, Haykal Satria; Farmaciawaty, Desy Anisya
Journal of Innovation, Business and Entrepreneurship Vol 4, No 2 (2019)
Publisher : Journal of Innovation, Business and Entrepreneurship

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Abstract

Sport as an industry has been growing so fast in Indonesia market, make so many of sportswear brand come and rise in this industry. For that, every brand have to make sure that every aspect of their business are work with improvement if they want to survive on this environment of tough competition. One of the most important aspects is operational, where the sportswear product will directly use by the customer. If the product is not good, the brand either.This research discusses the way to reach operational excellence in the company as one of the important aspects to run a business. Aims of this research is to implement the improvement of production lead time in one of the sportswear SME that apply ‘Made by Order’ type of production. Six sigma approach will be used on this research to improve the operational aspect in the company, which was initially comes from the 1990s in a manufacturing company for manufacturing and transactional processes. Six Sigma has proven successful in decreasing lead time or variation, bring up customer satisfaction, and make profit significantly increasing.One of the Six Sigma tools that will use on this research is DMAIC (Define, Measure, Analyse, Improve, and Control), a step-by-step to find the critical process in order to identified and remove the bottle neck, so the production lead time will be reduced with the good quality on production result. In Define step, defined the problem which occur in Panjers. Then the next step is Measure, in this step measured the losses of Panjers and calculate the lead time by explaining all the business process. After knew the losses and already knew the lead time, next step is Analysed the bottleneck and the cause of bottleneck by using fish bone diagram. Then knew the root cause of the problem and gave the solution for improve the business process and decrease lead time. To maintain the improved business process, the next step is controlling, which will use PDCA (Plan, Do, Check, and Act) tools for this step.Keywords : Six Sigma, DMAIC, Business Process, Made-by-Order, Production Lead Time 
Location selection for small medium enterprise using analytic hierarchy process and factor rating method: study of koer-koer chicken company Fadani, Ahyan; Farmaciawaty, Desy Anisya
Journal of Innovation, Business and Entrepreneurship Vol 4, No 2 (2019)
Publisher : Journal of Innovation, Business and Entrepreneurship

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Abstract. To achieve success, a culinary company needs to perform a proper planning for their business,especially deciding its store location. However, many small culinary companies often overlooked the analysis of location selection and use their business instinct to choose nearest-cheapest-available location for their company. Though, poor location decision can decrease companies’ profitability. Koerkoer chicken company is a newborn company planning to expand its business by opening its first branch. To prevent problem caused by poor location selection, the owner—which also author of this research— plans to perform a proper location selection analysis. The objective of this research is to find the best store location for Koer-koer chicken company. This research identified key factors for selecting a store location by conducting literature review and holding interview with small business owners who already expand their business and having number of branches. Those factors will be weighted by Analytic Hierarchy Process using a software called Expert Choice. The last part is giving the score of each factor for each alternative option. Of two alternative options, the result of this research showed that location B which located on Jalan Haji Miran, Kukusan, Beji, Depok as the best location for Koer-koer chicken company.Keywords: Analytic Hierarchy Process, Decision Making, Factor Rating Method, Location Selection, Small Medium Enterprise 
The study of inventory waste management in micro scale food industry in Bandung, case study bola ubi Yama Mangku Alam, Asnawi; Farmaciawaty, Desy Anisya
Journal of Innovation, Business and Entrepreneurship Vol 5, No 1 (2020)
Publisher : Journal of Innovation, Business and Entrepreneurship

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Abstract

Management constraints are often experienced by micro businesses in the culinary industry. Limited resources and poor management lead to many losses. Yama, one of the micro companies engaged in culinary, experienced obstacles in overcoming and managing the remaining inventory. Its possible that leftovers are often become problem that needs attention in running a culinary business. This research aims to learn how the micro-business conditions in the culinary industry in Bandung in dealing with the problem of remaining inventory or inventory waste. This research also aims to find suitable methods to overcome these problems and look for possible impacts that will occur after applying appropriate management methods. To find out the condition of micro-business is resolved by doing interviews using a qualitative approach, then the data is processed by coding methods. Interviews were conducted with four respondents who involved micro-scale culinary businesses in Bandung. In selecting the appropriate method, this research uses a rubric by comparing the criteria of the methods found with the characteristics of Yama's products and companies as the study model in this research. In determining the method, a literature review is also carried out first. To test and find possible impacts that occur, this research uses secondary data from Yama to be used as a calculation model. The results of interviews and coding found that the micro business condition in the culinary industry currently has a running management based on intuition without any scientific approach, supported by other factors, it is concluded that waste inventory management becomes an important topic. The method chosen by matching the characteristics is the single period inventory method, because the method has a match with Yama's system and problems in order to reduce the amount of inventory waste. The results of the calculation model show that the single period inventory method has a positive impact, such as increasing Yama's opportunity to make a profit and decreasing the possibility of inventory waste due to unsold inventory.
Inventory management to reduce wasted product: case in naturale indonesia company Aliffa, Aliffa; Farmaciawaty, Desy Anisya
Journal of Innovation, Business and Entrepreneurship Vol 4, No 2 (2019)
Publisher : Journal of Innovation, Business and Entrepreneurship

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As cosmetic industry growth rapidly, Naturale Indonesia came as one of the fashion industry that focused on cosmetic based natural ingredients, located in Bandung, Indonesia. In balancing the high market demand in the cosmetic industry with company productivity, a cosmetic company should have a mature operation system. As one of cosmetic industry, Naturale Indonesia also needs to maintain their operating system which aims to prevent and solve any problems in operational activities. Naturale Indonesia has a problem in the operation process. In operation, Naturale Indonesia has a problem wasted product due to expired date because of cosmetics made from natural ingredients only last 3 to 6 months. Therefore, many products are wasted because Naturale Indonesia previously did not use planning methods, and make waste a lot of costs. Accordingly, this research was aimed to solve this problem by the Inventory management method which purposed to generate the mature production planning and optimum of quantity stock. To manage the inventory, the researcher will search the right method for Naturale cases by using method selection for inventory management. And then do the collecting data in historical data company and benchmarking to Felice Shop company. The result of this research is the implementation of an inventory management method for a cosmetic company and to know optimum stock, which is a Naturale Indonesia company by using Single Period method. The optimum stock for every tree months is 44 products for liptint, 10 products for lip balm, and 19 products for lip scrub.Keywords: Naturale Indonesia, Fashion Company (Cosmetic), Method Selection, Singel Period Method, Optimum of Quantity Stock 
Co-Authors Adhiutama, Akbar Adhiutama, Akbar Adirizal Nizar Alam, Asnawi Mangku Aliffa, Aliffa Dong Eon Kim Fadani, Ahyan Fakhriyah, Siti Diaz Rifa Fransisca Budyanto Widjaja, Fransisca Budyanto Hafnika, Fina Haikal Sofyan Arif Inggis, Raka Achmad Kharisma Muhammad, Kharisma Larasati, Niken Mangku Alam, Asnawi Mulyono, Nur Budi Mursyid Hasan Basri Nuri Rusydi, Alfhi Panjeraino, Haykal Satria Prabowo, Hadiyan Prasetyo, Ahmad Danu Putri, Novialita Ayu C. Wibowo Rachmania, Ilma Nurul Rachmania, Ilma Nurul Rachmania, Ilma Nurul Rohmat Firmansyah Saraswati, Anggita Tamaputra, Reza Satria Utama, Akbar Adhi Utama, Akbar Adhi Widjaja, Fransisca Budyanto Widjaja, Fransisca Budyanto