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Sistem Pemeliharaan Preventif Pada Peralatan Utama Stasiun Batching Plant Menggunakan Metode FMEA di PT. Azwa Utama Gorontalo Andika, Dimas Krisna; Junus, Stella; Larossa, Esta
Jurnal Teknik Industri Terintegrasi (JUTIN) Vol. 8 No. 3 (2025): July
Publisher : LPPM Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/jutin.v8i3.47963

The demand for high-quality concrete as a primary material in various construction projects makes the existence and optimal performance of concrete production facilities, namely batching plants, very crucial. The efficiency and operational reliability of batching plants directly impact the quality of concrete, project schedules, and production costs. Disruptions in any component, no matter how small, can result in significant downtime and economic losses. Therefore, proper and planned maintenance becomes an essential foundation for maintaining the optimal performance of batching plants. This research aims to provide practical recommendations regarding the optimal type of maintenance, in order to enhance the efficiency, reliability, and lifespan of batching plant equipment. The results show that the number of failures and total downtime for the conveyor machine amounted to 11 failures with a total downtime of 92 hours, and for the mixer, there were 9 failures with a total downtime of 85 hours and for the silo 6 times with a total downtime of 40 hours.

IDENTIFIKASI DAN MINIMASI WASTE PRODUKSI KERIPIK PISANG KEJU MENGGUNAKAN METODE LEAN MANUFACTURING Ramadhani, Indah; Rasyid, Abdul; Junus, Stella
RADIAL : Jurnal Peradaban Sains, Rekayasa dan Teknologi Vol. 11 No. 2 (2023): RADIAL: JuRnal PerADaban SaIns RekAyasan dan TeknoLogi
Publisher : Universitas Bina Taruna Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37971/radial.v11i2.398

This study aims to determine the types of waste in the cheese banana chips production process at Flamboyan UKM and find out how to minimize waste in the production process. This study uses the lean manufacturing method in evaluating the formulation to identify and reduce waste that occurs in Flamboyan UKM. The results of this study are two wastes, namely waiting time where waiting activities occur in the stacking of finished products in the draining process with a time of 247.13 seconds and in the cooling process with a time of 251.77, and waste defects where there are cracked chips, charred chips and packaging processes that are not good , causing the chips to not be crispy. The conclusion of this research is to minimize waste wasting time by adding a spinner machine in the draining process, as well as for the cooling process to minimize waste waiting time for the chips to be separated into several containers. Furthermore, for waste defects, conduct training for employees and carry out product checks or checks. Suggestions for Flamboyan SMEs need training for employees to be more effective in carrying out good work and making continuous improvements in order to get good product results

IDENTIFIKASI DAN MINIMASI WASTE PADA PROSES PRODUKSI KERIPIK PISANG KEJU DENGAN VALUE STREAM MAPPING DAN KAIZEN Rasyid, Abdul; Junus, Stella; Ramadhani, Indah; Uloli, Hendra; Hasanuddin, Hasanuddin
RADIAL : Jurnal Peradaban Sains, Rekayasa dan Teknologi Vol. 11 No. 2 (2023): RADIAL: JuRnal PerADaban SaIns RekAyasan dan TeknoLogi
Publisher : Universitas Bina Taruna Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37971/radial.v11i2.409

This study aims to determine the types of waste in the cheese banana chips production process at Flamboyan UKM and find out how to minimize waste in the production process. This study uses the lean manufacturing method in evaluating the formulation to identify and reduce waste that occurs in Flamboyan UKM. The results of this study are two wastes, namely waiting time where waiting activities occur in the stacking of finished products in the draining process with a time of 247.13 seconds and in the cooling process with a time of 251.77, and waste defects where there are cracked chips, charred chips and packaging processes that are not good , causing the chips to not be crispy. The conclusion of this research is to minimize waste wasting time by adding a spinner machine in the draining process, as well as for the cooling process to minimize waste waiting time for the chips to be separated into several containers. Furthermore, for waste defects, conduct training for employees and carry out product checks or checks. Suggestions for Flamboyan SMEs need training for employees to be more effective in carrying out good work and making continuous improvements in order to get good product results

IMPLEMENTATION OF THE TAGUCHI METHOD WITH TRAPEZOIDAL FUZZY NUMBER IN THE TOFUPRODUCTION PROCESS Wungguli, Djihad; Isa, Jefri N.; Payu, Muhammad Rezky Friesta; Nurwan, Nurwan; Nasib, Salmun K; Junus, Stella
BAREKENG: Jurnal Ilmu Matematika dan Terapan Vol 17 No 3 (2023): BAREKENG: Journal of Mathematics and Its Applications
Publisher : PATTIMURA UNIVERSITY

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/barekengvol17iss3pp1313-1324

Indonesians consume more tofu every week, proving that it is one of the country's most well-liked and potential food ingredients. Therefore, several people benefit from this positive potential as a business opportunity and improve the quality of their products as part of a market competition strategy. This study uses the Taguchi method and fuzzy logic to optimize the multi-response characteristic tofu production process. These multi-responses include water and protein content, each of which has the characteristics of "nominal is best" and "larger is better". In this experiment, three independent variables were varied: soybean soaking time, soybean porridge boiling time, and tofu lump pressing time. The experimental design used is the orthogonal matrix L9. This study aims to determine the optimal combination of independent variables and determine the contribution of each varible to the multi-response of water content and protein content simultaneously. The findings indicated that soaking soybeans for 4 hours, boiling soybean porridge for 70 minutes, and pressing tofu lumps for 20 minutes are the ideal settings to produce optimal multi-response simultaneously. Additionally, the duration of soybeans soaking contributed 14,74%, the duration of boiling soybean porridge contributed 29,50%, and the duration of pressing lumps of tofu contributed 38,18% to the multi-response.

PERCENTAGE OF HOT MIX ASPHALT MODIFICATION WITH HDPE POLYMER AND SYNTHETIC RUBBER COMPOSITE COMPOSITION BASED ON MARSHALL IDENTIFICATION AND COMPRESSIVE TEST Junus, Stella; Renreng, Ilyas; Pratikto, Pratikto
Jurnal Rekayasa Mesin Vol. 16 No. 2 (2025)
Publisher : Jurusan Teknik Mesin, Fakultas Teknik, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/jrm.v16i2.2189

Hot Mix Asphalt is a combination of natural material composition with asphalt in the needs of highway infrastructure that is much needed. This study aims to identify the parameters of asphalt mixtures combined with HDPE type polymers and synthetic rubber in weight percentages of 4%, 5%, and 6% at temperature variations of 1700oC, 2000oC, and 2300oC which include density, Void Filled with Aspalt (VMA), Void in the mix (VIM), Void filled of Bitumen (VFB), Flow and Stability using Marshall tools, with the determination and orientation of loading carried out through a free pressure system or by Compressive Test to determine the fatique value in the loading process carried out. The optimum mixture rate is 5% with a temperature of 2000oC for HDPE type polymers, a mixture of 4% with a temperature of 2000oC for synthetic rubber mixtures, then for mixing both types of fillers the optimum mixing temperature is 1750oC, while the maximum loading value is located at 800 kN / cm2, the average load that can be received is 60 kN/s with cylindrical specimens with a height of 7 cm with a diameter of 10.5 cm.

Hubungan Antara Kelelahan dan Keluhan Fisik Berdasarkan Jenis Kelamin Pada Pekerja Pengalengan Ikan Sm, Eni Karyati; Junus, Stella; Hasanuddin, Hasanuddin
Jambura Industrial Review (JIREV) VOL.1 NO.1, MEI 2021
Publisher : Universitas Negeri Gorontalo

Pekerjaan yang dilakukan tenaga kerja pada salah satu bagian produksi perusahaan pengalengan ikan dalam keadaan berdiri dengan aktifitas yang bersifat monoton dan membutuhkan ketelitian serta konsentrasi, dapat memberikan rasa jenuh bosan dan cepat lelah pada pekerja yang dapat berujung pada timbulnya kelelahan serta dapat memberikan resiko keluhan otot. Penelitian ini bertujuan untuk mengetahui tingkat kelelahan kerja berdasarkan swedish occupational fatigue inventory (SOFI) serta mengetahui keluhan secara fisik yang dirasakan tenaga kerja pada salah satu bagian produksi industri pengalengan ikan menggunakan questionnaire nordic body map (QNBM) dan mengetahui korelasi keduanya. Hasil pengumpulan data menunjukkan bahwa tenaga kerja memiliki resiko kelelahan sedang dengan adanya keluhan yang dirasakan tenaga kerja. Hasil perhitungan korelasi menunjukkan bahwa kelelahan dan keluhan secara fisik memiliki hubungan yang kuat, baik yang dirasakan oleh tenaga tenaga kerja laki-laki maupun tenaga kerja perempuan dengan nilai koefisien korelasi yang diperoleh sebesar 0,799 dan 0,982.

Optimalisasi Perawatan Mesin Press dengan Metode Failure Mode Effect Analysis (FMEA) Santoso, Ribut; Lahay, Idham Halid; Junus, Stella; Lapai, Yolanda
Jambura Industrial Review (JIREV) VOL.1 NO.1, MEI 2021
Publisher : Universitas Negeri Gorontalo

Sistem perawatan yang dilakukan selama ini adalah bersifat breakdown maintenance yaitu pemeliharaan yang dilakukan setelah mesin mengalami kerusakan. Sistem ini belum memberikan data akurat kapan suatu mesin atau komponen mengalami kerusakan, sehingga strategi yang tepat untuk menjaga mesin tetap beroperasi adalah menentukan interval waktu perawatan yang optimal.Hasil analisis yang dilakukan dengan menggunakan metode Failure Mode Effect Analysis (FMEA) maka didapat komponen kritis pada Mesin Screw Press yaitu Komponen Worm Screw, Besi Shaft dan Press Cage diperoleh waktu penggantian Komponen Worm Screw 32 hari, Besi Shaft 68 hari, Press Cage 48 hari pada Mesin Screw Press 1 ; untuk Mesin Screw Press 2 Komponen Worm Screw 52 hari, Besi Shaft 128 hari, Press Cage 52 hari ; untuk Mesin Screw Press 3 Komponen Worm Screw dilakukan penggantian selama 56 hari, Besi Shaft 104 hari, Press Cage 64 hari ; untuk Mesin Screw Press 4 pada Komponen Worm Screw dilakukan penggantian selama 56 hari, Besi Shaft 72 hari, Press Cage 74 hari. Untuk Mesin Screw Press 5 pada Komponen Worm Screw dilakukan penggantian selama 50 hari, Besi Shaft 80 hari, Press Cage 92 ; hari dan untuk Mesin Screw Press 6 pada Komponen Worm Screw dengan interval waktu penggantian selama 52 hari, Besi Shaft 72 hari dan Press Cage 58 hari. Kata Kunci: FMEA, MTTF, MTTR, Downtime, Age Replacement

IDENTIFIKASI DAN MINIMASI WASTE PRODUKSI KERIPIK PISANG KEJU MENGGUNAKAN METODE LEAN MANUFACTURING Ramadhani, Indah; Rasyid, Abdul; Junus, Stella
RADIAL : Jurnal Peradaban Sains, Rekayasa dan Teknologi Vol. 11 No. 2 (2023): RADIAL: JuRnal PerADaban SaIns RekAyasan dan TeknoLogi
Publisher : Universitas Bina Taruna Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37971/radial.v11i2.398

This study aims to determine the types of waste in the cheese banana chips production process at Flamboyan UKM and find out how to minimize waste in the production process. This study uses the lean manufacturing method in evaluating the formulation to identify and reduce waste that occurs in Flamboyan UKM. The results of this study are two wastes, namely waiting time where waiting activities occur in the stacking of finished products in the draining process with a time of 247.13 seconds and in the cooling process with a time of 251.77, and waste defects where there are cracked chips, charred chips and packaging processes that are not good , causing the chips to not be crispy. The conclusion of this research is to minimize waste wasting time by adding a spinner machine in the draining process, as well as for the cooling process to minimize waste waiting time for the chips to be separated into several containers. Furthermore, for waste defects, conduct training for employees and carry out product checks or checks. Suggestions for Flamboyan SMEs need training for employees to be more effective in carrying out good work and making continuous improvements in order to get good product results

IDENTIFIKASI DAN MINIMASI WASTE PADA PROSES PRODUKSI KERIPIK PISANG KEJU DENGAN VALUE STREAM MAPPING DAN KAIZEN Rasyid, Abdul; Junus, Stella; Ramadhani, Indah; Uloli, Hendra; Hasanuddin, Hasanuddin
RADIAL : Jurnal Peradaban Sains, Rekayasa dan Teknologi Vol. 11 No. 2 (2023): RADIAL: JuRnal PerADaban SaIns RekAyasan dan TeknoLogi
Publisher : Universitas Bina Taruna Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37971/radial.v11i2.409

This study aims to determine the types of waste in the cheese banana chips production process at Flamboyan UKM and find out how to minimize waste in the production process. This study uses the lean manufacturing method in evaluating the formulation to identify and reduce waste that occurs in Flamboyan UKM. The results of this study are two wastes, namely waiting time where waiting activities occur in the stacking of finished products in the draining process with a time of 247.13 seconds and in the cooling process with a time of 251.77, and waste defects where there are cracked chips, charred chips and packaging processes that are not good , causing the chips to not be crispy. The conclusion of this research is to minimize waste wasting time by adding a spinner machine in the draining process, as well as for the cooling process to minimize waste waiting time for the chips to be separated into several containers. Furthermore, for waste defects, conduct training for employees and carry out product checks or checks. Suggestions for Flamboyan SMEs need training for employees to be more effective in carrying out good work and making continuous improvements in order to get good product results

Pengembangan Usaha Produk Roti di UMKM A dengan Blue Ocean Strategy Ashari, Asnita Yulfianti; Junus, Stella; Wolok, Eduart
Jurnal Teknik Industri Terintegrasi (JUTIN) Vol. 7 No. 1 (2024): January
Publisher : LPPM Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/jutin.v7i1.25031

MSME A is a manufacturing industry that operates in the food industry, especially the bread industry. The large number of developing bread MSMEs creates competition in the market. Therefore, it is necessary to develop a strategy to help MSMEs get out of the competitive zone (Red Ocean). The aim of this research is to identify the position of MSME A with the Blue Ocean Strategy and also to find out the bread development strategy within the scope of the Blue Ocean Strategy. Based on the results obtained, the market position of MSME A is below that of competing MSMEs or MSME A is in the competition zone (Red Ocean). This can be seen from the initial Canvas Strategy results where the recapitulation of marketing variables for MSME A is 2.92, while the recapitulation value of competing MSME marketing variables includes MSME B 3.80, MSME C 3.25, and MSME D 2.95. Therefore, seeing that the position of MSME A is still below that of competing MSMEs, it is necessary to develop a strategy to be able to create new markets so that they can get out of the competition zone (Red Ocean).

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