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All Journal Scientica: Jurnal Ilmiah Sains dan Teknologi Jurnal Riset danAplikasi Teknik Industri (JRATI) Journal of Multidisciplinary Inquiry in Science, Technology and Educational Research
Leksonowati, Vera
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Religion Agriculture, Biological Sciences & Forestry Humanities Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Energy Engineering Environmental Science Industrial & Manufacturing Engineering Social Sciences Other

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MANAJEMEN PENGADAAAN KEMASAN UMKM TOISHII TAKOYAKI MENGGUNAKAN METODE ANALYTYCAL HIERARCY PROCESS (AHP) Leksonowati, Vera; Binawan, Muhammad Vega; Manurung, Yesyka Maria Magdalena; Utami, Ni Made Cyntia
Scientica: Jurnal Ilmiah Sains dan Teknologi Vol. 2 No. 11 (2024): Scientica: Jurnal Ilmiah Sains dan Teknologi
Publisher : Komunitas Menulis dan Meneliti (Kolibi)

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Abstract

Takoyaki merupakan merupakan makanan tradisional Jepang yang terkenal dan digemari mulai dari pasar kaki lima hingga restoran Jepang, Peminat yang tinggi membuat takoyaki banyak di jual di Indonesia. Salah satu UMKM yang memproduksi takoyaki adalah Toishii Takoyaki. Toishii Takoyaki memiliki beberapa pilihan kuantitas menu takoyaki sehingga membutuhkan kemasan yang berbeda-beda. Kebutuhan kemasan yang variatif tersebut membuat pemilik usaha Toishii Takoyaki perlu memilih supplier yang paling optimal dari segi kualitas, harga, jarak, waktu produksi, dan kelengkapan produk. Metode Analytical Hierarchy Process (AHP) merupakan salah satu metode pengambilan Keputusan pemilihan supplier kemasan pada permasalahan UMKM Toishii Takoyaki. Hasil perhitungan dengan metode AHP menghasilkan bahwa supplier alfatih sablon merupakan supplier yang paling optimal dengan bobot nilai terbesar yaitu 0,50. Solusi optimal kedua adalah online shop yang memiliki nilai bobot sebesar 0,28, dan solusi optimal ketiga adalah Digi Bali dengan nilai bobot 0,21.
Perancangan Prototipe Website Sistem Perizinan Karyawan pada Badan Riset dan Inovasi Daerah Provinsi Bali Putra Kencana, Dwi Satya; Putra Simanjuntak, Jericho; Yangga Wijaya, Henrico; Ari Dewanggha, I Nyoman; Leksonowati, Vera
Journal of Multidisciplinary Inquiry in Science, Technology and Educational Research Vol. 1 No. 4 (2024): AGUSTUS-OKTOBER 2024
Publisher : UNIVERSITAS SERAMBI MEKKAH

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32672/mister.v1i4.2209

Abstract

The licensing process at BRIDA Bali is still done manually by taking a permit form to the human resources division, then filling in the form by hand, then asking for the superior's signature as approval, then submitting it back to the human resources department. When asking for a superior's signature, employees must wait and stand by at the location. This is certainly less efficient and can disrupt employee productivity. In this research, a solution is proposed by designing a prototype or prototype of the BRIDA Bali employee licensing website to make it easier for employees to carry out permits so that they can do it anywhere and at any time. In designing this prototype, researchers used the Design Thinking method. This method has 5 stages/processes that allow us to obtain innovative output, namely Explore, Emphatise, Experiment, Engage, and Evolve. These five stages are needed to align the user's needs and desires with the researcher's ideas.
Manajemen Pengadaaan Kemasan UMKM Toishii Takoyaki Menggunakan Metode Analytycal Hierarcy Process (AHP) Leksonowati, Vera; Binawan, Muhammad Vega; Manurung, Yesyka Maria Magdalena
JURNAL RISET DAN APLIKASI TEKNIK INDUSTRI Vol. 3 No. 03 (2025): Volume 03 Issue 03, Desember 2025
Publisher : Study Program of Industrial Engineering, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JRATI.2025.v03.i03.p02

Abstract

Takoyaki is a famous and popular traditional Japanese dish, found in street markets and Japanese restaurants alike. High entrepreneurs make takoyaki widely sold in Indonesia. One of the UMKM that produces takoyaki is Toishii Takoyaki. Toishii Takoyaki offers several options for takoyaki menu quantities, which require different packaging. The varied packaging needs make Toishii Takoyaki business owners need to choose the most optimal supplier in terms of quality, price, distance, production time, and product completeness. The Analytical Hierarchy Process (AHP) method is one of the decision-making methods for selecting packaging suppliers in the Toishii Takoyaki UMKM problem. The results of calculations using the AHP method indicate that Alfatih Sablon is the most optimal supplier, with the most significant weight value of 0.50. The second optimal solution is an online shop, which has a weight value of 0.28, and the third optimal solution is Digi Bali with a weight value of 0.21.
Co-Authors Ari Dewanggha, I Nyoman Binawan, Muhammad Vega Manurung, Yesyka Maria Magdalena Ni Made Cyntia Utami, Ni Made Cyntia Putra Kencana, Dwi Satya Putra Simanjuntak, Jericho Yangga Wijaya, Henrico