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All Journal Jurnal Teknologi dan Manajemen Sistem Industri Jurnal Keilmuan dan Aplikasi Teknologi Industri
Risma Rossidha
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Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Engineering Industrial & Manufacturing Engineering Mechanical Engineering

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Pemilihan Merek Nugget Terlaris pada Kios Unggas Wahidin Pasuruan dengan Metode AHP (Analityc Hierarchy Process) Risma Rossidha; Enik, Sulistyowati
Jurnal Teknologi dan Manajemen Sistem Industri Vol. 3 No. 2 (2024): Jurnal Teknologi dan Manajemen Sistem Industri (JTMSI) - SEPTEMBER
Publisher : Universitas Bojonegoro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56071/jtmsi.v3i2.1036

Abstract

Determining the brand of the best-selling nugget product at the Unggas Wahidin Pasuruan Stall is very important to do, because determining the best-selling product brand can predict which product brands should be sent mostly to the Unggas Wahidin Pasuruan Stall. One way that can be done is by implementing a decision support system. There are several criteria and alternative options that will be applied or chosen in selecting the best-selling product brand. Data analysis uses the AHP (Analytical Hierarchy Process) method, which allows several criteria to be selected directly by stall employees. From the sales report in June 2024, four criteria were selected to be compared, namely price, taste, quality and packaging. Meanwhile, the alternatives chosen are the Fiesta, Champ, Akumo and Asimo brands. From the selected data, after calculations, the average price criteria was 0.056702, the average taste criteria was 0.29389, the average quality criteria was 0.554904 and the average packaging criteria was 0.094504. After comparing each alternative selected, the highest result was obtained, namely the Fiesta nugget brand, which was 0.51393.
Analisis Pengendalian Kualitas Bahan Baku Catering Dengan Menggunakan Peta P Dan 7 Tools of Quality di PT Energy Station  Indonesia soliha, khofidatus; Risma Rossidha
Jurnal Sains dan Teknologi: Jurnal Keilmuan dan Aplikasi Teknologi Industri Vol. 25 No. 2 (2025): Regular Issue
Publisher : SEKOLAH TINGGI TEKNOLOGI INDUSTRI PADANG

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36275/e5576w23

Abstract

Kualitas bahan baku merupakan faktor penting dalam proses produksi makanan, terutama di industri katering. Penelitian ini bertujuan untuk menganalisis pengendalian kualitas bahan baku di PT. Energy Station Indonesia dengan menggunakan Peta P dan 7 Tools of Quality. Metode yang digunakan mencakup analisis data menggunakan Check Sheet, Histogram, Diagram Pareto, Peta Kendali, dan Diagram Fishbone. Hasil penelitian menunjukkan bahwa faktor utama penyebab bahan baku tidak layak berasal dari manusia, kurang teliti dan kurangnya keterampilan. metode, pemeriksaan kualitas tidak konsisten. Material, bahan baku tidak sesuai standar. serta lingkungan, suhu dan kelembaban tidak stabil. Dampak dari bahan baku tidak layak meliputi peningkatan limbah produksi, biaya operasional yang lebih tinggi, serta potensi penurunan kepuasan pelanggan. Oleh karena itu, diperlukan perbaikan melalui pelatihan pekerja, peningkatan sistem pengecekan kualitas, serta optimalisasi penyimpanan bahan baku.
Co-Authors Enik, Enik Sulistyowati Soliha, Khofidatus