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All Journal Besaung : Jurnal Seni Desain dan Budaya Indonesian Journal of Engineering and Technological Innovation
Ivan, Michael
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Aerospace Engineering Arts Chemical Engineering, Chemistry & Bioengineering Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Electrical & Electronics Engineering Engineering Industrial & Manufacturing Engineering Mechanical Engineering Social Sciences Transportation

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Aplikasi Material Rotan Pada Perancangan Table Lamp Mawardi, Fayyad Dzaki; Fadlillah , Azly; Ivan, Michael; Dzakwan, Muhammad
Besaung : Jurnal Seni Desain dan Budaya Vol. 9 No. 2 (2024): Besaung
Publisher : UNIVERSITAS INDO GLOBAL MANDIRI

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36982/jsdb.v9i2.4079

Abstract

Rattan is one of the main materials in simple crafts and a material for interior furniture items. In Indonesia, rattan is very abundant and is one of the largest rattan producing countries in the world. On the other hand, this rattan material is very popular with furniture entrepreneurs because rattan can be made into creative products that have features both in terms of function and aesthetics.. Furniture produced includes chairs, tables, and decorative products. The application of rattan in making table lamps is found on the hood which uses rattan material with a four-axis rattan weaving technique. This technique Arrange the woven material in 4 different directions and will produce a woven pattern with more holes with hexagonal and octagonal pattern shapes. On the lamp body is made of wood glued to the sides of the wood. So the process of making this table lamp is through material observation and experimentation. The purpose of this design is to increase consumer attractiveness to interior needs. The application of rattan material in the design of table lamps produces products that are not only aesthetically pleasing, but also pay attention to aspects of sustainability and functionality needs.
Analisis Waste Pada Produksi Sari Kedelai Di UMKM XYZ Menggunakan Pendekatan Value Stream Mapping dan 5 Why Analysis Nando, Fiky Two; Mayangsari, Adhindha Putri; Nursyabani, Inayah Aulia; Nurul, Sazhana; Ratih, Dwi; Ivan, Michael
Indonesian Journal of Engineering and Technological Innovation Vol. 1 No. 3 (2025): September: Indonesian Journal of Engineering and Technological Innovation
Publisher : Yayasan Cendekia Gagayunan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.63142/ijeti.v1i3.387

Abstract

Production process efficiency is a crucial factor for micro, small, and medium enterprises (MSMEs) in enhancing competitiveness within the food industry sector. However, many MSMEs still face obstacles such as non-value-added activities (waste), including waiting time and inefficient material handling. This research aims to analyze and improve the production process of soybean juice at SME XYZ using the Value Stream Mapping (VSM) and 5 Whys methods. The VSM method is used to map the value stream in the production process in order to identify value-added activities, non-value-added activities, and necessary non-value-added activities. Meanwhile, the 5 Whys method is used to find the root causes of waste occurring on the production floor. The analysis results show that the main waste occurs in waste transportation and waste motion due to inefficient production layout and the absence of standard operating procedures. After improvements were made using the U-shaped layout design, there was a decrease in Non-Value Added activity time from 4,468 seconds to 2,270 seconds, and a decrease in lead time from 10,848 seconds to 8,650 seconds. Thus, the application of the VSM and 5 Whys methods proved effective in improving process flow efficiency and reducing waste in the production of soybean milk at UMKM XYZ.
Co-Authors Dzakwan, Muhammad Fadlillah , Azly Mawardi, Fayyad Dzaki Mayangsari, Adhindha Putri Nando, Fiky Two Nursyabani, Inayah Aulia Nurul, Sazhana Ratih, Dwi