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All Journal Jurnal Riset Bisnis dan Manajemen Tirtayasa Proceeding of National Conference on Accounting & Finance TSARWATICA (Islamic Economic, Accounting, and Management Journal) DIMENSIA (Diskursus Ilmu Manajemen STIESA) Seminar Nasional Pariwisata dan Kewirausahaan (SNPK)
Kuncorosidi, Kuncorosidi
Sekolah Tinggi Ilmu Ekonomi Sutaatmadja
Religion Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Law, Crime, Criminology & Criminal Justice Social Sciences Other

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SUPPLY CHAIN RISK MANAGEMENT (SCRM) ANALYSIS ON THE SUPPLY CHAIN OF HALAL FOOD PRODUCTS USING SCOR, HORR AND PARETO DIAGRAM METHOD (CASE STUDY ON IBU MIMIN’S CHICKEN SLAUGHTER HOUSE) Kuncorosidi Kuncorosidi; Nova Septi Sanjaya
TSARWATICA (Islamic Economic, Accounting, and Management Journal) Vol. 3 No. 1 (2021)
Publisher : STIESA Press

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Abstract

Chicken Slaughterhouse is a chicken slaughterhouse that has a big opportunity to be developed as a business in the future. The people's need for chicken meat continues to increase. Chicken meat as a provider of protein, energy, vitamins and minerals is increasing along with the increasing public awareness of nutritional needs in order to improve the quality of life. Halal Supply Chain Risk Management is one of the most important factors for Muslim consumers, from Chicken Slaughterhouses to markets and food vendors with processed chicken who buy supplies from Ibu Mimin’s Chicken Slaughter House to consumers, both consumers from RPA Ibu Mimin and restaurant consumers. In this study, all activities at Ibu Mimin's Chicken Slaughter House were identified starting from mapping activities, determining risk events, risk agents, calculating Aggregate Risk Potential and risk mitigation measures in the Slaughterhouse supply chain by adopting the SCOR model, namely plan, source, make, deliver, and return and HOR (House of Risk). The results showed that there were 30 risk events and 11 risk sources.
SUPPLY CHAIN TRACKABILITY SYSTEM FOR FOOD SAFETY OF HALAL PRODUCTS BASED ON HACCP AND SCOR METHODS (Case Study on Aitamie Non-Gluten Dry Noodle Products) Kuncorosidi Kuncorosidi; Wita Nuradiani
TSARWATICA (Islamic Economic, Accounting, and Management Journal) Vol. 3 No. 1 (2021)
Publisher : STIESA Press

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This study aims to determine the traceability and security systems that exist in the product supply chain for Youngsters SMEs, as well as to find out how the traceability system in the supply chain for food safety for halal products in companies uses the HACCP and SCOR methods. The method used is Hazard Analysis Critical Control Point (HACCP) and Supply Chain Operation Reference (SCOR) with weighting using the AHP method. The results showed that there were 4 stages of the process which were critical points, namely, the process of steaming the dough, molding the dough, drying and packaging. Therefore, it is necessary to record the steaming time which is monitored by the production department, keep the dough not too wide, only using one heater with an initial temperature of 55ºC and 45ºC for the blower on the extruder machine to prevent overheating, for the drying process, it is necessary to do 2 stages. drying process, using a waring cloth as a tray cover when drying outside the room, and periodically checking the tray position. For the packaging process, corrective action takes the form of using silica gel and manually minimizing the air space in the package. The results of measuring slot deposit 5000 supply chain performance using the SCOR method show that the greatest weight is the responsiveness dimension, which means that for SMEs the most important thing in the SME supply chain is responsiveness, of the 45 KPIs there are 32 validated KPIs. Overall, the supply chain performance value is 75.30, which means it is in the good or good category. However, of the 32 KPIs, it is known that there are 11 KPIs that require improvements with average and marginal performance, namely, Perfect order fulfillment (POF), Delivery performance to customer commit day, Order fulfillment cycle time, Source cycle time, Fillrate by line item, Supply Source chain flexibility and adaptability, Currenton hand inventory, forecast accuracy, make flexibility, Cost to make, cash to cash cycle time.
IMPLEMENTATION OF GREEN SUPPLY CHAIN MANAGEMENT AND MITIGATION STRATEGY FOR HALAL FOOD MANAGEMENT SUPPLY CHAIN Kuncorosidi Kuncorosidi; Iqlima Achzany Mugies
TSARWATICA (Islamic Economic, Accounting, and Management Journal) Vol. 4 No. 1 (2022)
Publisher : STIESA Press

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Abstract

Industrial estates are usually reflected in the existence of a certain standardization. The green industrial area was born with Green Supply Chain Management. The halal industry gave birth to Halal supply chain management. So far, there has not been an application of an environmentally friendly concept in the halal industrial area that applies the concept of Halal supply chain management. The concept of Halal supply chain management should complement the existing concepts. This is what the researchers then found a middle way to do by continuing to carry out Halal Supply Chain Management which is also environmentally friendly. This research is a literature study by examining the quality of the study, the process of collecting and sorting data according to the intended object, data analysis, interpretation of the results, and recommendations of the research results. The results of the analysis show that Halal is reflected in Halal Supply Chain Management, while Green Supply Chain Management reflects “thoyy?b?n” (good) in the environment. The two concepts basically become one unit in "h?lal?n thoyy?b?n". So that the results of research with the implementation of environmentally friendly concepts in the supply chain of the halal industry have an additional positive impact in three aspects, namely. Financial, Environmental, and Social. r. A mitigation strategy is prepared by involving the government, suppliers, companies, and distributors. The formulation of a mitigation strategy is focused on the aspects of technology, human resources, and infrastructure. Keywords: risk assessment, mitigation strategy, halal, supply
Lean Hospital Simulation Using The Value Stream Mapping (VSM) Method Kuncorosidi, Kuncorosidi; Amelia, Rita; Apriandi, Devy Widya
Jurnal Riset Bisnis dan Manajemen Tirtayasa Vol 7, No 2 (2023)
Publisher : Faculty of Economics and Business - Universitas Sultan Ageng Tirtaysa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.48181/jrbmt.v7i2.23239

Abstract

This study aims to analyze Lean Hospital simulations using the Value Stream Mapping (VSM) method at the Outpatient Unit at Mutiara Hati Hospital, Pagaden, Kab. Subang. This research was conducted to identify waste activities in the work process in the outpatient unit and to analyze the Value Stream Map of the outpatient unit.The observation method in this study uses descriptive quantitative methods. Observation, interviews, literature studies, field studies, and documentation carry out data collection techniques. The analysis technique used in this study used the Visio software version and CorelDraw.The research results on activities during the outpatient unit process found waste, so the PEC (process cycle efficiency) value was less than 30%. Proposed improvements using Lean Hospital to minimize waste or waste in outpatient units are carried out by reducing waiting time.Keywords: Lean Hospital; Value Stream Mapping (VSM).
Pengukuran kualitas website dan digital payment e-commerce shopee menggunakan metode webqual 4.0 dan metode importance and performance analysis (IPA) Kuncorosidi, Kuncorosidi; Agustian, Rio Dwi; Sopiawadi, Mutqi
Proceeding of National Conference on Accounting & Finance Volume 6, 2024
Publisher : Master Program in Accounting, Faculty of Economics, Universitas Islam Indonesia

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This study evaluates priority areas for quality improvement on the Shopee e-commerce platform involving users as the sample group. Quantitative methods utilizing the Webqual Index (WQI) and Importance Performance Analysis (IPA) were employed for analysis. Findings highlight attributes that require enhancement, such as interaction quality, file security, personal data confidentiality, product information alignment with original images, user-administrator communication facilities, and the need for expanded discussion space. In Shopee E-payment, improving service interaction quality and data privacy emerges as the primary focus. Enhancing platform usability involves offering diverse promotions for every e-payment transaction. Likewise, clarifying information quality, including easily understandable text and accurate transaction details, is crucial. This research provides crucial insights for enhancing Shopee's quality without disregarding user interests and the critical aspects of an e-commerce platform.
PENINGKATAN KUALITAS PELAYANAN RUMAH MAKAN GALA DENGAN SIMULASI PENDEKATAN QUALITY FUNCTION DEPLOYMENT (QFD) Kuncorosidi; Salsa Billa Alysia; Devy Widya Apriandi
Seminar Nasional Pariwisata dan Kewirausahaan (SNPK) Vol. 3 (2024): APRIL
Publisher : Sahid University Jakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36441/snpk.vol3.2024.265

Abstract

Tujuan penelitian yaitu untuk mengetahui peningkatan kualitas pelayanan rumah makan Gala dengan simulasi pendekatan Quality Function Deployment (QFD). Metode yang digunakan dalam penelitian ini adalah penelitian deskriptif survey dengan tipe penelitian deskriptif. Hasil studi yakni Karyawan memberikan respon yang baik saat menerima keluhan dan permintaan pelanggan, Karyawan yang menerima pelanggan dengan lima 5S yaitu senyum, salam, sapa, salam, sopan dan santun, Karyawan yang membantu dan memperlakukan konsumen dengan penuh perhatian, Tersedia fasilitas hiburan seperti karaoke dan tempat bermain anak (play ground), Tersedia metode pembayaran yang beragam, Tempat makan yang bersih dan nyaman, Memberikan pelayanan tepat waktu, Pihak restoran memberikan jaminan atas makanan yang bermaslah seperti gosong, atau tidak bagus dengan makanan yang baru, Menu makanan dan minuman yang halal dan sehat, dan Menyajikan makanan dan minuman yang bersih dan higienis, Hiasan interior dan eksterior yang menarik perhatian & Memiliki menu yang bervariasi dan upgrade menu baru. Sedangkan persyaratan teknik dengan persentase terendah atau yang tidak menjadi prioritas adalah Inovasi Menu dengan persentase sebesar 4,6 persen. Yang menyatakan bahwa Kritik dan Saran perlu disoroti demi tercapainya target kualitas pelayanan RM. GALA. Tersedia fasilitas internet (wifi), Karyawan yang membantu dan memperlakukan konsumen dengan penuh perhatian dengan nilai 1,25. Diartikan bahwa faktor utama yang perlu mendapatkan perhatian dan sangat penting untuk diperbaiki. di sisi lain berdasarkan hasil penentuan prioritas utama persyaratan teknik maka terdapat 7 (tujuh) atribut yang menjadi nilai utama dalam persaingan.
DESCRIPTION STUDY OF QUALITY MANAGEMENT IMPLEMENTATION OF ISO 9001:2015 HANDLING OF FLIGHT DELAYS AT AIRASIA Siti Roheti; Kuncorosidi Kuncorosidi
DIMENSIA (Diskursus Ilmu Manajemen STIESA) Vol. 17 No. 2 (2020): September
Publisher : STIESA Press

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Abstract

The implementation of ISO 9001: 2015 quality management is a real effort made by PT Indonesia AirAsia to provide the best service to passengers, in practice AirAsia runs this system in accordance with the regulation of the Minister of air transportation number 89 of 2015 which is about handling flight delays, in addition to passengers who experiencing delays must also be compensated by AirAsia. This study aims to determine the implementation of ISO 9001: 2015 quality management at AirAsia. In this research the method used is descriptive, the type of data in this study is secondary data, and data collection techniques are done by observation, literature study, journals related to ISO quality management, articles related to the implementation of ISO 9001: 2015 quality management. The results of this study reveal that AirAsia has implemented an ISO 9001: 2015 management system in handling late services. The objectives and benefits of implementing ISO 9001: 2015 quality management are: 1) to increase AirAsia passenger confidence in AirAsia quality 2) provide AirAsia quality assurance 3) increase company productivity 4) increase employee motivation 5) establish mutually beneficial relationships with suppliers 6) achieve savings optimum costs 7) identify risks and opportunities in improving service quality.
Descriptive Analysis on Product Design of PT. Yakult Malaysia (Case Study: STIE Student Sutaatmadja Subang) Wanti Nurila; Kuncorosidi Kuncorosidi
DIMENSIA (Diskursus Ilmu Manajemen STIESA) Vol. 18 No. 1 (2021): Maret
Publisher : STIESA Press

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Product design is a corporate identity which is a characteristic made by the company or differentiating from other products sold in the market so that it can add value to the product itself. Product design can change significantly depending on the company itself, namely by innovating continuously on product designs made with the aim that the products produced can survive and expand in the market. PT. Yakult is a manufacturing company engaged in the production of fermented milk whose products are known by the wider community, namely Yakult. Yakult has spread in several countries, one of which is PT. Yakult in Malaysia is located in Seremban, Negeri Sembilan and produces yakult for all of Malaysia, as well as for export to neighboring countries. The yakult factory in Malaysia produces two yakult products, namely yakult ace and yakult ace light. This study was conducted to analyze descriptively about consumer tastes from the community towards the Yakult packaging design produced by the Yakult Company in Malaysia. The method used is descriptive method. The sample selection was carried out using a non-probability sampling technique (purposive sampling) with a total sample of 104 respondents who were calculated using the Slovin formula. The data used is interval data. Statistical methods for testing data and processing data using SPSS 22 for windows and Microsoft excel. In this study, there are aspects that become assessments, namely: 1). Operational aspects, 2). Aspects of reliability, durability, and dependability, 3). Aesthetic aspects, 4). Production aspect, 5). Economic aspects. The results showed that the respondents agreed or gave a positive response to the five aspects of the assessment of the product design of Yakult Ace and Ace Light.
Bibliometric Analysis Integrating Halal Supply Chain and Circular Economy Principles Kuncorosidi Kuncorosidi; Muhamad Supria Wiguna
TSARWATICA (Islamic Economic, Accounting, and Management Journal) Vol. 5 No. 2 (2024)
Publisher : STIESA Press

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Abstract

Integrating halal supply chain and circular economy principles can create a sustainable and ethical business environment. This can be achieved through innovation and the application of technology to improve the efficiency of halal production and supply chain operations. The circular economy principles can promote the reuse and recycling of waste materials, reducing environmental impact and enhancing the economic value of resources. Innovation can be crucial in developing sustainable solutions to integrate halal supply chain and circular economy principles effectively. If you have any specific questions related to this topic please feel free to ask and I can suggest which bot can provide more detailed information.
FACTOR ANALYSIS OF SUSTAINABILITY AND HALAL PRACTICES IN THE COFFEE INDUSTRY: A STUDY OF KENANGAN COFFEE CHAINS Kuncorosidi Kuncorosidi; Rizky Sidik Firmansyah; Jojo Jojo
TSARWATICA (Islamic Economic, Accounting, and Management Journal) Vol. 6 No. 2 (2025)
Publisher : STIESA Press

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The global coffee supply primarily depends on smallholder farmers, with millions relying on coffee as their main income. Many of these farmers live below the poverty line, face challenges with mechanization due to hilly terrain, and lack access to stable contracts, credit, and knowledge for long-term investment. Climate change further threatens coffee production, potentially halving supply by 2050. Indonesia's leadership in the halal economy is driven by its large Muslim population, rising awareness of the halal lifestyle, and government support. In the Fourth Industrial Revolution, halal supply chain management now covers all stages, from raw materials to product distribution, ensuring comprehensive halal compliance. The method used in this research is a quantitative method with a descriptive research type. The population in this study includes all consumers of Kenangan Coffee. The sampling technique used is Non-Probability Sampling with a sample of 123 Kenangan Coffee consumers from all age groups who purchased coffee at Kenangan Coffee outlets throughout Indonesia. The results of the analysis indicate that sustainability practices are identified through four main factors, which include energy consumption efficiency, waste reduction, the use of sustainable materials, environmentally friendly products, commitment to the local community, financial sustainability, and gender equality in the workforce. Meanwhile, the analysis of halal practices resulted in three main factors, focusing on compliance with halal standards, cleanliness and quality in the production process, as well as consumer trust and satisfaction with halal products, including a willingness to pay more for certified halal products.
Co-Authors Agustian, Rio Dwi Amelia, Rita Apriandi, Devy Widya Iqlima Achzany Mugies Jojo Jojo Muhamad Supria Wiguna Mutqi Sopiawadi Nova Septi Sanjaya Pamungkas , Ramadhan Aditya Rizky Sidik Firmansyah Salsa Billa Alysia Siti Roheti Wanti Nurila Wita Nuradiani