Article Per Year (5 Year)
p-Index From 2020 - 2025
0.751
P-Index
This Author published in this journals
All Journal West Science Interdisciplinary Studies Journal of Social Science and Multidisciplinary Analysis
Madyanti, Aniza Nur
Unknown Affiliation
Religion Arts Humanities Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Environmental Science Languange, Linguistic, Communication & Media

Published : 4 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 2 Documents
Search
Journal : Journal of Social Science and Multidisciplinary Analysis

 1 
IMPLEMENTASI METODE SIX SIGMA PADA USAHA UMKM CATERING NYEBLAK SPOT TERHADAP KECACATAN PRODUK Salsabila, Nada Fara; Nurmala, Zahwa Auliya; Sitohang, Esra; Kamil, Zuhdi; Madyanti, Aniza Nur
Journal of Social Science and Multidisciplinary Analysis Vol. 2 No. 2 (2025): Journal of Social Science and Multidisciplinary Analysis (Jossama), 2025
Publisher : Noble Cendekia Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59827/jossama.v2i2.89

Abstract

This study aims to analyze and improve the quality process of the MSME catering business "Nyeblak Spot," which faces two main issues: delivery delays and product defects. To address these problems, the Six Sigma approach using the DMAIC (Define, Measure, Analyze, Improve, Control) methodology was applied. The measurement results show a DPMO of 33,997 for product defects with a sigma level of 2.31, and a DPMO of 208,791 for delivery delays with a sigma level of 4.84. The fishbone analysis reveals that the primary causes of product defects include the lack of SOPs and inconsistencies in packaging, while delays are due to a lack of delivery fleet and absence of a structured schedule. By implementing improvements focused on SOP development, staff training, and organized delivery scheduling, the business is expected to enhance operational efficiency and customer satisfaction. Keywords: Six Sigma, DMAIC, delivery delays, product defects, catering MSMEs.
OPTIMALISASI PERHITUNGAN HARGA POKOK PRODUKSI (HPP) SEBAGAI DASAR PENETAPAN HARGA JUAL PADA IKM TEHGA Putri, Adelia Destiana; Purba, Jesyka; Zaliani, Tika Umi; Madyanti, Aniza Nur
Journal of Social Science and Multidisciplinary Analysis Vol. 2 No. 2 (2025): Journal of Social Science and Multidisciplinary Analysis (Jossama), 2025
Publisher : Noble Cendekia Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59827/jossama.v2i2.90

Abstract

Perhitungan harga pokok produksi (HPP) sangat penting bagi Industri Kecil dan Menengah (IKM) seperti TehGa, terutama dalam menghadapi persaingan yang semakin ketat. Penelitian ini bertujuan untuk memahami bagaimana TehGa menghitung HPP untuk menentukan harga jual produknya. Data diperoleh melalui wawancara langsung dengan pihak IKM TehGa. Metode yang digunakan adalah Full Costing, yang mencakup semua biaya produksi, termasuk bahan baku, tenaga kerja langsung, dan biaya overhead pabrik, baik yang tetap maupun variabel. Hasil penelitian menunjukkan bahwa HPP yang akurat membantu TehGa menetapkan harga jual yang kompetitif serta merencanakan keuntungan yang diharapkan.
Co-Authors Ananda, Nessa HELVIANTO, AHMAD WIMBO Jayawarsa, A.A. Ketut Kamil, Zuhdi Nurmala, Zahwa Auliya Purba, Jesyka Putri, Adelia Destiana Rini, Monanda Wandita Salsabila, Nada Fara Sitohang, Esra Zaliani, Tika Umi