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All Journal Al Qalam: Jurnal Ilmiah Keagamaan dan Kemasyarakatan Jurnal Logistik Indonesia Analogi
Kafidzin, Rohmad
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Humanities Decision Sciences, Operations Research & Management Languange, Linguistic, Communication & Media Social Sciences

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Tour and Travel Services Company Website Design with Enhanced Awareness of Transportation Safety Prasetyo, Iwan; Mirza, M. Navis; Kafidzin, Rohmad; Sekarningtyas, Hikmah; Faza, Iqbal
Al Qalam: Jurnal Ilmiah Keagamaan dan Kemasyarakatan Vol. 18, No. 5 : Al Qalam (September 2024)
Publisher : Sekolah Tinggi Ilmu Al-Qur'an (STIQ) Amuntai Kalimantan Selatan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35931/aq.v18i5.3942

Abstract

Transportation safety is a critical aspect of the tour and travel industry. With increased focus on passenger safety and comfort, tour and travel companies must adopt information technology to enhance safety aspects. This article discusses the design and development of a tour and travel company website that is more safety-conscious, integrating important features such as NIK usage, passenger tracking, real-time notifications, and customer awareness education regarding safety. The design process employs the Analysis, Design, Development, Implementation, and Evaluation (ADDIE) methodology. In summary, the new features added to the booking system have greatly improved user satisfaction and operational efficiency for the company. The safety-conscious website has positively impacted passenger safety and comfort. Technologies like NIK integration, real-time tracking, and automatic notifications have made the service more reliable and user-friendly. However, there's still a need for better education on safety requirements for drivers and vehicles, as many users admit to lacking understanding in this area. Continued efforts to educate users transparently can enhance trust and safety in transportation services.
Redesign Layout of Production Facilities Using Systematic Layout Planning and ARC Methods at UMKM Bill Bakerykoe Sekarningtyas, Hikmah; Faza, Iqbal; Kafidzin, Rohmad; Prasetyo, Iwan
Jurnal Logistik Indonesia Vol. 8 No. 1: April 2024
Publisher : Institut Ilmu Sosial dan Manajemen Stiami

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31334/logistik.v8i1.3602

Abstract

Bill Bakerykoe is one of the UMKM operating in the food sector in Kudus, with the main production being Donat and Roti Manis. Based on observations, UMKM do not yet have a good work area arrangement. In carrying out bread production activities, using the current layout of production facilities, it was found that the arrangement of the work areas was not in accordance with the sequence of the production process flow from the initial process to the final process. Thus, there was repetition in passing through production areas that should not have been time to pass. The work stations observed were from the location of the raw material warehouse, production machines, to the product packaging area. This research aims to provide proposals for the layout of new production facilities that is appropriate and more efficient, and can eliminate repetitive activities that can waste a lot of time, by minimizing the total production distance. The research method used is Systematic Layout Planning (SLP) which starts from preparing a production route sheet, production process map, creating an ARC (Activity Relationship Chart), redesigning the layout, stages of analyzing the results, then conclusions and suggestions. The results of the research were changes to the layout of 7 work areas including the raw material area 1 (A), the leftover materials area (C), the equipment warehouse area (D), the dough molding area (F), the dough frying area (G), the Donut WIP (J), and equipment washing area (O). As for the comparison of the total production distance in the initial layout and the improved layout, the results showed that the new layout can reduce the total production distance by 16.4 meters.
Analisis Manajemen Persediaan Bahan Makanan dengan Metode EOQ kafidzin, rohmad; Mariana
ANALOGI Jurnal Ilmu Sosial dan Humaniora Vol 4 No 1 (2026)
Publisher : Universitas Muhammadiyah Klaten

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61902/analogi.v4i1.2085

Abstract

This study analyzes the inventory management of food ingredients in the Nutrition Unit of Kumala Siwi General Hospital Mijen Kudus by applying the Economic Order Quantity (EOQ) method. The nutrition unit is responsible for providing daily meals for inpatients, so it requires effective and efficient inventory management. The current practice shows high ordering frequency and indications of over stock for several items, especially rice, which may increase ordering and storage costs. This research aims to describe the existing inventory management policies and to evaluate the effectiveness of the EOQ method as an alternative planning tool. The study uses a descriptive quantitative design with data obtained through interviews, observation, and documentation of annual usage, ordering frequency, and inventory-related costs in 2023. EOQ calculations are performed for six types of food ingredients: rice, chicken eggs, carrots, melon, watermelon, and catfish. The results show that the implementation of EOQ reduces the frequency of ordering for all items, for example rice from 96 to 31 orders per year and watermelon from 180 to 10 orders per year. Total ordering costs decrease by 82.84%, from IDR 2,564,000 to IDR 440,000, while total usage costs decrease by 0.47%, from IDR 110,812,200 to IDR 110,295,490. These findings indicate that EOQ is effective in helping the hospital nutrition unit control inventory more efficiently without disrupting the continuity of food service for patients.
Co-Authors Faza, Iqbal Mariana Mirza, M. Navis Prasetyo, Iwan Sekarningtyas, Hikmah