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All Journal JURNAL MUQODDIMAH : Jurnal Ilmu Sosial, Politik dan Hummaniora Jurnal Teknik Industri Terintegrasi (JUTIN)
Rizkiana, Aura Selly
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Arts Humanities Decision Sciences, Operations Research & Management Education Energy Engineering Environmental Science Industrial & Manufacturing Engineering Law, Crime, Criminology & Criminal Justice Mechanical Engineering Social Sciences

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Analisis tata letak Ruang Produksi Rumah Kedelai Soya Ayu melalui metode Activity Relationship Chart (ARC) dan Total Closeness Rating (TCR) Sukandar, Kansha Amanda Prasyawalli; Safira, Salma; Rizkiana, Aura Selly; Sukirman, Selfiani; Prabowo, Alika Renisha Putri
Jurnal Teknik Industri Terintegrasi (JUTIN) Vol. 8 No. 2 (2025): April
Publisher : LPPM Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/jutin.v8i2.37772

Abstract

Rumah Kedelai Soya Ayu focuses on the production and sale of various soy-based products. The business offers high-quality soy milk as a result of the creativity and dedication of Agus Murtini, who started the business in 2019 with a focus on quality and innovation. In this study, Rumah Kedelai Soya Ayu was selected as the research site to evaluate the effectiveness of its facility layout and product display within a constrained spatial environment. The aim was to optimize the use of limited space. The research aims to evaluate the flow of activities between facilities using the Activity Relationship Chart (ARC) and Total Closeness Rating (TCR) methods. The results show that the soy milk production area should be prioritized as it has the highest TCR value of 190, making it important to place other facilities, such as storage rooms and display areas, in close proximity to improve operational efficiency. A good layout strategy at Rumah Kedelai Soya Ayu not only facilitates operations but also enhances the customer experience. Customers can easily enjoy high-quality products, creating a pleasant shopping environment.  
Analisis Sikap Konsumen Terhadap Kue Kering Gluten-Free Cassava Cravings Dengan Angka Ideal Br Sebayang, Veralianta; Sitepu, Rasidin Karo Karo; Sukandar, Kansha A.P; Safira, Salma; Rizkiana, Aura Selly; Sukirman, Selfiani; Aqilah, Fauziah Zumna
Jurnal Ilmiah Muqoddimah: Jurnal Ilmu Sosial, Politik dan Hummaniora Vol 9, No 4 (2025): November 2025
Publisher : Universitas Muhammadiyah Tapanuli Selatan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31604/jim.v9i4.2025.2507-2515

Abstract

Industri pangan terus berkembang, termasuk produk kue kering berbahan dasar tepung mocaf (modified cassava flour) yang menawarkan manfaat bebas gluten, kaya serat, dan ramah kesehatan. Penelitian ini bertujuan untuk menganalisis sikap konsumen terhadap atribut produk kue kering Cassava Cravings menggunakan metode angka ideal. Data dikumpulkan dari 100 responden menggunakan kuesioner, dengan fokus pada atribut rasa, tekstur, harga, aroma, kemasan, dan kandungan gizi. Hasil analisis menunjukkan bahwa rasa enak adalah atribut paling penting (skor 4,68), diikuti tekstur renyah (4,47) dan harga terjangkau (4,44). Kandungan gizi memiliki nilai sikap terendah (0,0872), menunjukkan atribut ini paling mendekati harapan konsumen, sementara rasa memiliki kesenjangan terbesar (1,2168) sehingga memerlukan peningkatan. Secara keseluruhan, produk Cassava Cravings memenuhi ekspektasi konsumen, namun perlu fokus pada pengembangan atribut rasa dan tekstur untuk meningkatkan daya saing di pasar.
Co-Authors Aqilah, Fauziah Zumna Prabowo, Alika Renisha Putri Rasidin Karo-Karo Sitepu Safira, Salma Sebayang, Veralianta Br Sukandar, Kansha A.P Sukandar, Kansha Amanda Prasyawalli Sukirman, Selfiani