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All Journal Journal of Industrial Engineering and Halal Industries JT-IBSI (Jurnal Teknik Ibnu Sina) Jurnal Global Ilmiah JURNAL LIGA ILMU SERANTAU Integrasi: Jurnal Ilmiah Teknik Industri
Tuwandi Juniarto
Universitas Muhammadiyah Palembang
Religion Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Engineering Environmental Science Industrial & Manufacturing Engineering Law, Crime, Criminology & Criminal Justice Medicine & Pharmacology Social Sciences

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PENGARUH KUALITAS PELAYANAN, HARGA, SERTA LOKASI TERHADAP KEPUTUSAN KONSUMEN DALAM MEMILIH TEMPAT MAKAN XYZ DI KOTA PALEMBANG Tuwandi Juniarto; Nadia Eka Damayanti
Jurnal Liga Ilmu Serantau Vol. 2 No. 1 (2025): Edisi Februari - Jurnal Liga Ilmu Serantau
Publisher : LPPM Universitas Ibnu Sina

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36352/jlis.v2i1.1043

Abstract

Penelitian ini bertujuan untuk menganalis dampak kualitas layanan,harga dan lokasi terhadap keputusan pembelian konsumen di restoran XYZ di kota Palembang. Analisis regresi linier berganda ditetapkan untuk mengevaluasi hubungan antar variable independen dan variable dependen. Hasil penelitian menunjukan bahwa kualitas layanan, harga dan lokasi memiliki pengaruh signifikan terhadap keputusan pembelian konsumen. Temuan ini menekankan pentingnya kombinasi dari ketiga elemen tersebut dalam menciptakan pengalaman pelanggan yang memuaskandan mempengaruhi keputusan pembelian. Studi ini memberikan wawasan strategis bagi para pelaku bisnis untuk meningkatkan daya saing dengan cara mengoptimalkan kualitas layanan menetapkan harga yang kompetitif, dan memilih lokasi yang strategis.
Optimasi Tata Letak Produksi Konveksi ABC dengan FTC, ARC, dan Blocplan Tuwandi Juniarto; Bengawan Alfaresi; Nadia Eka Damayanti; Ilham Setiawan
Jurnal Teknik Ibnu Sina (JT-IBSI) Vol. 10 No. 1 (2025): JT-IBSI (Jurnal Teknik Ibnu Sina)
Publisher : Fakultas Teknik Universitas Ibnu Sina

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36352/jt-ibsi.v10i1.1160

Abstract

Penelitian ini bertujuan mengoptimalkan tata letak fasilitas produksi di Konveksi ABC untuk meningkatkan efisiensi aliran material dan mengurangi biaya material handling. Masalah utama terletak pada penempatan departemen yang tidak efisien, sehingga material berpindah bolak-balik dan menempuh jarak yang tidak perlu. Metode yang digunakan meliputi From-To Chart (FTC) untuk menganalisis frekuensi dan jarak perpindahan material, Activity Relationship Chart (ARC) untuk menilai kedekatan antar departemen, serta simulasi Blocplan untuk menghasilkan alternatif tata letak optimal. Hasil simulasi menunjukkan tata letak baru mampu menurunkan total moment perpindahan material secara signifikan, dengan R-score tertinggi sebesar 0,89. Tata letak hasil optimasi memperpendek jarak antar departemen yang berkaitan erat dan meningkatkan efisiensi ruang kerja. Dengan demikian, kombinasi FTC, ARC, dan Blocplan efektif dalam memberikan solusi tata letak yang lebih efisien bagi proses produksi konveksi.
Analisis Statistical Process Control (SPC) dalam Mengendalikan Tingkat Kecacatan Produk Tahu (Studi Kasus :UMKM Tahu Kamboja) Novi Annisah Ramadhani; Amanah Septa Utami; Tuwandi Juniarto
Integrasi: Jurnal Ilmiah Teknik Industri Vol 11 No 1 (2026): Integrasi : Jurnal Ilmiah Teknik Industri
Publisher : Program Studi Teknik Industri, Fakultas Teknik, Universitas Muhammadiyah Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32502/integrasi.v11i1.1596

Abstract

Dalam industri pangan, kualitas produk merupakan faktor kunci bagi keberhasilan dan keberlanjutan usaha.Penelitian ini bertujuan untuk menganalisis dan mengendalikan tingkat kecacatan produk tahu pada UMKM Tahu Kamboja menggunakan metode Statistical Process Control (SPC) dan pendekatan Six Sigma DMAIC. Penelitian ini dilakukan untuk mengetahui penerappan sistem pengendalian mutu pada sektor UMKM pangan yang sering terkendala oleh keterbatasan teknologi dan sistem. Selain itu juga menyoroti adanya fenomena kesenjangan antara stabilitas proses secara statistik dengan kapabilitas proses dalam memenuhi spesifikasi standar mutu yang sering terabaikan pada industri skala kecil. Analisis dilakukan menggunakan peta kendali p dan R, diagram Pareto, diagram fishbone, serta analisis kapabilitas proses. Hasil penelitian menunjukkan bahwa proses produksi berada dalam kondisi terkendali secara statistik dengan tingkat kecacatan rata-rata sebesar 3,74%. Namun, cacat rasa, warna, dan tidak matang merupakan jenis kecacatan yang paling dominan. Nilai kapabilitas proses yang diperoleh (Cp = 0,38 dan Cpk = 0,36) menunjukkan bahwa proses belum mampu menghasilkan produk sesuai standar kualitas secara konsisten. Oleh karena itu, diperlukan perbaikan berkelanjutan melalui pengendalian bahan baku, peningkatan keterampilan operator, dan penerapan standar proses untuk meningkatkan kualitas produk tahu.
Analisis Kapabilitas Proses Produksi Pempek Dengan Metode Six Sigma (Pada Studi Kasus Pempek Koyek) Kinanti Kirana Sufi; Mirza Bhilqis Jiratullah; Tuwandi Juniarto
Jurnal Teknik Ibnu Sina Vol 11 No 01 (2026): JUNI
Publisher : Jurnal Teknik Ibnusina

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36352/jt-ibsi.v11i01.1448

Abstract

The rapid development of information technology presents a dual impact—both challenges and opportunities—for various business sectors, particularly Micro, Small and Medium Enterprises (MSMEs). This situation encourages MSME operators to continuously improve product quality in order to remain competitive in the market and meet increasingly high consumer expectations. This study aims to improve the pempek production process at the Pempek Koyek MSME through the application of the Six Sigma method using the DMAIC approach, which comprises the Define, Measure, Analyze, Improve, and Control stages. The data used consists of primary data obtained through direct observation of production volumes and product quality throughout the research period. In the Measure stage, Defects per Million Opportunities (DPMO) were calculated, the sigma level was determined, and process stability was evaluated using a P-Chart. Next, the Analyze stage was carried out using a Pareto chart to identify the most prevalent types of defects, as well as a cause-and-effect (fishbone) diagram to trace the main factors causing the defects. The Improve stage focused on formulating improvement proposals based on the results of the process capability analysis, taking into account human resources, raw materials, working methods, machinery, and working environment conditions. Subsequently, in the Control stage, an R-chart is applied to ensure that process variation remains within controlled limits. The research findings indicate that the implementation of the Six Sigma method can enhance the stability of the production process and maintain the consistency of the quality of the pempek produced.
Penerapan Metode Six Sigma Untuk Mengidentifikasi Kecacatan Produk Mabel Pada Proses Produksi UMKM Agung Citra Meubel Melli Yani; Tuwandi Juniarto
Jurnal Teknik Ibnu Sina Vol 11 No 01 (2026): JUNI
Publisher : Jurnal Teknik Ibnusina

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36352/jt-ibsi.v11i01.1454

Abstract

The furniture industry faces challenges in maintaining product quality to improve customer satisfaction and competitiveness. Agung Citra Meubel MSME still experiences defects in sofa products such as misaligned stitching, loose stitching, and scratches, which increase rework, costs, and processing time. This study aims to identify the defect level, determine the main causes of defects, and Analyze the performance of the production process in meeting quality standards. The method used is Six Sigma with the DMAIC (Define, Measure, Analyze, Improve, Control) approach. Data were obtained through observation, interviews, and documentation during the research period. The results show a defect rate of 0.88% with a DPMO value of 1,470.59 and a sigma level of 4.5. Pareto analysis indicates that dominant defects are misaligned stitching, loose stitching, and scratches, while fishbone analysis identifies causes from human, machine, method, material, and environmental factors. Process capability evaluation shows Cp of 0.37 and Cpk of 0.36, indicating the process is not yet optimal. Control is carried out using an R-chart to maintain process stability. The implementation of Six Sigma effectively reduces defect variation and improves product quality, which is important for enhancing operational efficiency and customer satisfaction overall.
Optimalisasi Kebutuhan Tenaga Kerja Produksi dengan Metode Stopwatch Time Study Syafaat Auladi; Putri Azzahra; Tuwandi Juniarto
Jurnal Teknik Ibnu Sina Vol 11 No 01 (2026): JUNI
Publisher : Jurnal Teknik Ibnusina

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36352/jt-ibsi.v11i01.1458

Abstract

CV Panca Konveksi faces excessive workload due to limited workforce, which results in production delays and financial losses. This study aims to determine the optimal number of workers using the Stopwatch Time Study method. Data were obtained through direct observation of three work elements in the sewing process, namely body sewing, sleeve sewing, and neck sewing, which were analyzed using uniformity tests, data sufficiency tests, performance ratings, and allowances. The results showed that two existing workers bear a workload of more than 150%. Calculations based on standard time indicate that the optimal workforce requirement is three people so that the workload is at the ideal level of 100%. This study concludes that standard time-based work measurement can be an objective basis for workforce planning to increase efficiency and reduce dependence on external production.
Analisis Kapabilitas Proses dalam Upaya Peningkatan Kualitas Produk Pada Produksi Tempe (Studi Kasus UMKM Tempe Plaju, Palembang) M. Raditya Faturrahman; Daman Ash Shiddieqy; Tuwandi Juniarto
Jurnal Global Ilmiah Vol. 3 No. 10 (2026): Jurnal Global Ilmiah
Publisher : International Journal Labs

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55324/jgi.v3i10.397

Abstract

Penelitian ini bertujuan untuk menganalisis kapabilitas proses produksi tempe sebagai upaya peningkatan kualitas produk pada UMKM Tempe Plaju, Palembang. Permasalahan utama yang dihadapi UMKM adalah masih tingginya tingkat produk cacat seperti tempe tidak mengikat, berair, berbau tidak sedap, serta warna yang tidak seragam. Metode penelitian yang digunakan adalah studi kasus dengan pendekatan Six Sigma melalui tahapan DMAIC (Define, Measure, Analyze, Improve, dan Control). Pengumpulan data dilakukan melalui observasi langsung, wawancara, serta dokumentasi data produksi dan kecacatan produk selama periode pengamatan. Tahap Define dilakukan untuk mengidentifikasi permasalahan kritis kualitas, tahap Measure untuk mengukur tingkat kecacatan dan kinerja proses, tahap Analyze untuk menentukan akar penyebab masalah, tahap Improve untuk merumuskan usulan perbaikan, dan tahap Control untuk menjaga keberlanjutan perbaikan. Hasil penelitian menunjukkan bahwa kapabilitas proses produksi tempe masih berada pada tingkat rendah dengan nilai Cpk = 0,3724 dan rata-rata DPMO sebesar 12.103 (level sigma ±3,74). Penerapan rekomendasi perbaikan berupa standarisasi bahan baku, pengendalian proses fermentasi, serta peningkatan kebersihan lingkungan produksi diharapkan mampu menurunkan tingkat kecacatan dan meningkatkan kestabilan proses produksi secara berkelanjutan.
The Motivations and Barriers to Halal Supply Chain Implementation: A Case Study of the Pempek Industry in Palembang, Indonesia Bayu Wahyudi; Tuwandi Juniarto; Anindita Rahmalia Putri; Yasmin; Mirza Bhilqis Jiratullah; Petrik Aulia Akbar
Journal of Industrial Engineering and Halal Industries Vol. 7 No. 1 (2026): Journal of Industrial Engineering and Halal Industries (JIEHIS)
Publisher : Industrial Engineering Department, Faculty of Science and Engineering, UIN Sunan Kalijaga Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14421/jiehis.6158

Abstract

This study aims to analyze the level of understanding, motivational factors, perceived impacts, and barrier factors related to halal certification adoption among pempek business actors in Palembang City using a statistical descriptive of 97 respondents. The analysis included validity and reliability testing using IBM SPSS Statistics v.26, followed by descriptive statistical analysis. The results indicate that respondents demonstrate a high level of understanding of halal certification, particularly regarding its conceptual meaning and business benefits. Motivation to obtain certification is primarily driven by the intention to enhance Muslim consumer trust and strengthen market credibility rather than by external incentives. The perceived impacts of halal certification are largely associated with increased consumer trust, improved product quality, and expansion of customer base, while financial gains are viewed as secondary outcomes. Although overall barriers are categorized as moderate, certification costs and administrative complexity remain the most significant constraints, especially for micro-scale enterprises. The findings suggest that halal certification functions as a credibility-based competitive strategy supported by strong normative awareness, yet constrained by structural and institutional challenges. Strengthening procedural simplification and institutional support mechanisms is essential to enhance sustainable halal certification adoption among micro and small food enterprises.
Co-Authors Amanah Septa Utami Anindita Rahmalia Putri Bayu Wahyudi Bengawan Alfaresi Daman Ash Shiddieqy Ilham Setiawan Kinanti Kirana Sufi M. Raditya Faturrahman Melli Yani Mirza Bhilqis Jiratullah Nadia Eka Damayanti Novi Annisah Ramadhani Petrik Aulia Akbar Putri Azzahra Syafaat Auladi Yasmin