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All Journal Journal of Educational, Health and Community Psychology Tibuana : Journal of Applied Industrial Engineering Jurnal Abadimas Adi Buana Majalah Ekonomi Jurnal Penamas Adi Buana Wahana : Tridarma Perguruan Tinggi WAKTU: Jurnal Teknik UNIPA Jurnal Teknik Elektro dan Komputer TRIAC Aptisi Transactions on Technopreneurship (ATT) Humaniora bit-Tech Jurnal Ilmiah Manajemen Kesatuan Jurnal Scientia Etos : Jurnal Pengabdian Masyarakat IJORER : International Journal of Recent Educational Research Seminar Nasional Hasil Riset dan Pengabdian (SNHRP) Environmental Pollution Journal Jurnal Pengabdian Inovasi dan Teknologi Kepada Masyarakat Jurnal Sains dan Aplikasi Keilmuan Teknik Industri JURNAL ILMIAH TEKNIK INDUSTRI DAN INOVASI (JISI) Jurnal Ilmiah Multidisiplin Indonesia Jurnal Pengabdian Masyarakat dan aplikasi Teknologi Kanigara Journal of Economic Development and Village Building Advance Sustainable Science, Engineering and Technology (ASSET)

Yunia Dwie Nurchayanie

Universitas PGRI Adi Buana Surabaya

Author-ID : 872618

Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Health Professions Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Materials Science & Nanotechnology Mathematics Mechanical Engineering Nursing Physics Public Health Social Sciences Transportation Other

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Strategic Green Ergonomics Design to Enhance Eco-Campus Effectiveness in Higher Education Institutions for Sustainability Outcomes Ida Kusnawati Tjahjani; Yunia Dwie Nurcahyanie; Sri Widyastuti; Manik Ayu Titisari; Sabrina Nur Saraswati; Alexander Indra Putra Hartawan
Environmental Pollution Journal Vol. 6 No. 2: July 2026
Publisher : ECOTON: Ecological Observation and Wetlands Conservation

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58954/epj.v6i2.452

The effectiveness of the eco-campus program remains suboptimal due to weak integration among environmental, behavioral, and ergonomic aspects of campus users. This research aims to design strategies to enhance the effectiveness of the eco-campus program at Universitas PGRI Adi Buana Surabaya through a green ergonomics approach. Data were collected through observation, questionnaire distribution, and interviews involving all members of the academic community. The data were identified using a Fishbone Diagram and analyzed using the SWOT method to determine internal and external factors, followed by the formulation of improvement strategies using the QSPM method.The results of the study produced four strategies, namely S1, S2, S3, and S4. The prioritized strategy is S1—an Integrated Green Ergonomics Model—with the highest total score of 3.60. Therefore, it is necessary to increase the total attractiveness scores of the following factors: dependence on expensive technology (T3), lack of national Green Ergonomics standards (T4), changes in internal leadership policies (T2), resistance to organizational cultural change (T1), low awareness of the academic community regarding Green Ergonomics (W2), limited budget and management priorities (W4), support for sustainable research grants (O3), and the lack of cross-unit integration in eco-campus implementation (W1).

Leveraging Artificial Intelligence in Marketing and Management: A Spatial Analysis of Competitiveness in Muslim Fashion Industry Yunia Dwie Nurcahyanie; Noerchoidah Noerchoidah; Siti Istikhoroh; Asidigisianti Surya Patria; Sabrina Nur Saraswati
Jurnal Ilmiah Manajemen Kesatuan Vol. 13 No. 6 (2025): JIMKES Edisi November 2025
Publisher : LPPM Institut Bisnis dan Informatika Kesatuan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37641/jimkes.v13i6.4201

The Muslim fashion industry in Indonesia is growing rapidly, driven by increasing demand for culturally relevant designs and global market opportunities. This study aims to examine how artificial intelligence enhances the industry’s competitiveness through technology-driven marketing and management strategies, focusing on spatial disparities. A qualitative approach was used, combining interviews with 35 stakeholders in Jakarta, Bandung, and Surabaya, field observations, and spatial analysis using Geographic Information Systems. The findings reveal that urban centres lead in artificial intelligence adoption, achieving 89% accuracy in trend forecasting and a 22% increase in e-commerce conversion rates, while rural areas lag due to limited digital infrastructure. Cultural biases in designs and job displacement are notable challenges. This study is limited to major cities, potentially overlooking rural dynamics. The results highlight the need for inclusive digital policies to bridge the urban-rural gap, ensure culturally sensitive designs, and promote sustainable practices. These strategies can strengthen Indonesia’s position as a global leader in Muslim fashion.

A Content Analysis of the TikTok Account @amiirahanugrah: The Representation of Halal Food at 7-Eleven Stores in Thailand Mochammad Abdul Machfud; Asidigisianti Surya Patria; Abdul Hafidz; Nova Kristiana; Arieviana Ayu Laksmi; Yunia Dwie Nurcahyanie; David Nugroho
Jurnal Ilmiah Multidisiplin Indonesia (JIM-ID) Vol. 4 No. 12 (2025): Jurnal Ilmiah Multidisplin Indonesia (JIM-ID), December 2025
Publisher : Sean Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar

The rise of TikTok is particularly relevant in the food industry, where engaging visual content communicates product appeal. This study analyzes how halal food is represented in the TikTok account @amiirahanugrah, specifically regarding 7-Eleven Thailand products. The purpose is to identify the main themes and strategies used in presenting halal food. Using qualitative content analysis on three selected videos, the study reveals that the creator effectively acts as a "micro-halal ambassador" by integrating Islamic values into lifestyle content. The main findings indicate that halal perception is co-constructed through three key strategies: (1) the use of verbal religious expressions (e.g., Bismillah, Alhamdulillah) in non-ritual contexts; (2) visual transparency by displaying halal logos and ingredients; and (3) the demonstration of Islamic etiquette (adab) such as handwashing. Furthermore, audience analysis shows a mechanism of "social halal validation," where followers rely on trust in the creator's consistent persona and emotional tone rather than demanding formal verification, thereby effectively promoting cross-cultural halal tourism.

Analisis K3 pada Sistem Kerja Menggunakan Metode Chi Square : Studi Kasus Toko Madura Deril Adi Setya; Yunia Dwie Nurcahyanie
JURNAL ILMIAH TEKNIK INDUSTRI DAN INOVASI Vol. 4 No. 3 (2026): Juli : Jurnal Ilmiah Teknik Industri dan Inovasi
Publisher : CV. ALIM'SPUBLISHING

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59024/jisi.v4i3.2250

Usaha mikro ritel, khususnya Toko Madura, memainkan peran penting dalam memenuhi kebutuhan masyarakat. Namun, aktivitas kerja yang didominasi oleh durasi kerja yang panjang, beban kerja fisik, dan postur kerja yang tidak ergonomis berpotensi menyebabkan keluhan kesehatan pada pekerja. Penelitian ini bertujuan untuk menganalisis hubungan antara durasi kerja, beban kerja fisik, dan postur tubuh dengan keluhan kesehatan serta mendeskripsikan implementasi Keselamatan dan Kesehatan Kerja (K3) berbasis ergonomi di usaha mikro ritel. Penelitian ini menggunakan pendekatan kuantitatif deskriptif dengan pengumpulan data melalui observasi dan kuesioner dari 60 responden yang bekerja di usaha mikro ritel di Surabaya, Mojokerto, dan Gresik. Analisis data dilakukan menggunakan uji Chi-Square untuk menguji hubungan antar variabel kategorikal. Hasil penelitian menunjukkan bahwa semua variabel memiliki hubungan yang signifikan dengan keluhan kesehatan, yaitu durasi kerja (p = 0,020), beban kerja fisik (p < 0,001), dan postur tubuh (p < 0,001), sehingga hipotesis alternatif diterima. Temuan ini menunjukkan bahwa semakin lama durasi kerja, semakin tinggi beban kerja fisik, dan semakin tidak ergonomis postur kerja, semakin besar risiko keluhan kesehatan pada pekerja. Implikasi dari penelitian ini adalah perlunya menerapkan manajemen K3 berbasis ergonomi melalui pengaturan jam kerja, penyediaan waktu istirahat yang memadai, pengendalian beban kerja, perbaikan postur kerja, penyusunan SOP, dan pelaksanaan pelatihan K3 secara berkala untuk meningkatkan kesehatan, keselamatan, dan produktivitas pekerja usaha mikro ritel.

Text-Based Sentiment Analysis of Online Reviews: Evidence from Indonesia’s Muslim Women’s Fashion Sector Yunia Dwie Nurcahyanie; Sabrina Nur Saraswati
bit-Tech Vol. 8 No. 3 (2026): bit-Tech
Publisher : Komunitas Dosen Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar

Indonesia’s Muslim women’s fashion market has expanded rapidly alongside e-commerce growth, generating massive volumes of online product reviews (OPRs) that remain underutilized for systematic product development. This study addresses a gap in the literature: while sentiment analysis can classify review polarity, term-level classification alone cannot translate consumer feedback into actionable design attributes for fashion products, a domain where tacit knowledge, material properties, and aesthetic judgment are central. A two-layer hybrid approach is proposed that combines computational sentiment extraction with expert semantic translation. In the first layer, 2,050 OPRs from three Indonesian Muslim fashion brands on Shopee were preprocessed and classified using a maximum entropy (MaxEnt) model, achieving 84.11% accuracy, 90.09% precision, and an F1 score of 89.95% on test data. In the second layer, ten experienced designers interpreted the MaxEnt output through structured interviews, translating raw sentiment features into design-relevant categories. Positive sentiment features clustered around product quality, material comfort, and design authenticity, while negative features concentrated on product-image discrepancies, poor fabric quality, sizing mismatches, and color inaccuracy. Designer interpretation uncovered semantic dimensions invisible to the classifier, yielding eight major product performance categories. This study contributes methodologically by demonstrating the necessity of a human-in-the-loop expert validation layer for sentiment-based consumer insight extraction in design-intensive domains, and practically by providing a framework for converting OPR data into product development inputs.

PERANCANGAN OVEN KUE BERPEMANAS SIRIP (FINNED HEATING) BERBAHAN BAKAR GAS UNTUK PENINGKATAN PRODUKTIVITAS UMKM NASYA CAKE AND COOKIES Nurcahyanie, Yunia Dwie; Yitno Utomo; Ida Kusnawati Tjahjani; Prihono
Jurnal Penamas Adi Buana Vol 10 No 01 (2026): Jurnal Penamas Adi Buana
Publisher : LPPM Universitas PGRI Adi Buana Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36456/penamas.vol10.no01.a11780

Usaha mikro, kecil, dan menengah (UMKM) Nasya Cake and Cookies di Kota Surabaya menghadapi kendala keterbatasan kapasitas produksi akibat penggunaan satu unit oven berukuran kecil, sehingga menghambat pemenuhan permintaan konsumen yang terus meningkat. Kegiatan pengabdian ini bertujuan merancang dan menerapkan teknologi tepat guna berupa oven kue berpemanas sirip (finned heating) berbahan bakar gas bernama Oven FINICK (Finned & Quick) untuk meningkatkan produktivitas produksi mitra. Metode pelaksanaan meliputi identifikasi masalah, analisis SWOT, penggalian voice of customer melalui kuesioner, penerapan Quality Function Deployment (QFD) dan House of Quality (HOQ), analisis antropometri untuk aspek ergonomi, perancangan dan fabrikasi alat, serta pengujian kinerja menggunakan metode Objective Matrix (OMAX). Hasil kegiatan menunjukkan bahwa Oven FINICK mampu menampung kapasitas hingga 20 kg per proses pemanggangan, dengan suhu stabil pada kisaran 90°C, waktu pemanggangan rata-rata 25 menit, dan tingkat kecacatan produk hanya 3%. Pengujian bersama mitra menunjukkan peningkatan kepuasan pengguna dari cukup puas menjadi sangat puas dibandingkan oven sebelumnya. Analisis finansial menunjukkan investasi awal sebesar Rp2.690.000 dapat kembali dalam waktu sekitar 23 bulan. Kegiatan ini terbukti mampu meningkatkan efisiensi energi, stabilitas suhu, dan kapasitas produksi UMKM mitra secara signifikan.

IMPROVEMENT OF WORK METHODS BASED ON MICROMOTION STUDY TO INCREASE TECHNICAL PRODUCTIVITY (Case Study at Nissan Ahmad Yani Surabaya Workshop): IMPROVEMENT OF WORK METHODS BASED ON MICROMOTION STUDY TO INCREASE TECHNICAL PRODUCTIVITY (Case Study at Nissan Ahmad Yani Surabaya Workshop) Nurcahyanie, Yunia Dwie
Tibuana Vol 1 No 1 (2018): Tibuana
Publisher : UNIPA PRESS

In the world of automotive innovation is not just about products, but services are also not less important always to be developed. Especially as it is today, people tend to like fast service but does not neglect the quality of the services provided. In this study using Micromotion Study, where technicians will be recorded every movement while using the old method of doing improvements to then be processed in order to generate new working methods that are more effective and efficient. Data retrieval is done by as much as 30 times on each experiment that is using the old methods and the new methods being used, the technicians then processed using computer software be Paired T-Test then the average productivity for the old method was 38.03 seconds/unit. Whereas with the new method have average 25.47 minutes/units, so that an increase in as much as 12.27 min/units or of 32.24%. With productivity increases, then the unit enters the vehicle servicing technicians are carried out can also be increased. So a new method that is already done in the workshop workable Nissan Ahmad Yani Surabaya to further accelerate the servicing work, and can increase the unit entry service.

REDUCING THE NUMBER OF PACKAGING IN THE CODING PROCESS AT PACKAGING UNIT USING THE SIX SIGMA METHOD Nurcahyanie, Yunia Dwie; Rusdiyantoro
Tibuana Vol 2 No 02 (2019): Tibuana
Publisher : UNIPA PRESS

Non-dairy creamer is a product made at PT. NDC as a substitute for milk or cream, which is a fat emulsion product. Krimer is packed with a 25kg small bag with an updated coding according to the lot, production time, production date, product name, and packaging date expiration date. Often there is an error in the packaging unit, especially at the coding stage with the wrong non-dairy creamer packaging code that causes packaging defects. The defects in packaging focused on the coding stage, have to be minimized. The research uses the Six Sigma method as a useful tool to increase productivity and product quality. With DMAIC Discussion (Define, Measure, Analyze, Improve, and Control). Through data processing and analysis using the DMAIC cycle obtained three types of packaging defects, namely cryptic code, double code and wrong code from the three defects obtained percentage value of cryptic code 63%, double code 44% and wrong code 42% and obtained an average value sigma 3.71 with a DPMO value of 13,553

APPROACH OF SIX SIGMA METHOD TO CONTROL THE QUALITY OF WET MIX PRODUCTS IN THE CREAM MAKING PROCESS Koesdijati, Titik; Nurcahyanie, Yunia Dwie
Tibuana Vol 2 No 02 (2019): Tibuana
Publisher : UNIPA PRESS

One of the process making a creamer is the process of mixing liquid glucose, oil, emulsion powder and water that produces liquid creamer (wet mix / liquid mix). The wet mix results often not match with the standard which can affect the results in the next process. This is the purpose of company to make improvements in controlling wet mix in order to decrease the number of wet mix failure produced. The method used in this research was DMAIC (Define, Measure, Analyze, Improve, Control). Previous data processing was using Seven Tools, with 3 of 7 tools which are the observation sheet (check sheet), pareto diagram, and fishbone diagram. Through data processing and analysis using DMAIC obtained 3 types of failure of semi-finished products (wet mix) which was wet mix as much as 38.8889%, wet mix gross as much as 36.1111%, and wet mix browning 25,0000% and obtained sigma value at Level 3.87. Define is the stage of defining quality problems, and defined the cause. Measure is the stage of measuring the failure rate of the product. Analyze is the stage of quality improvement by analyzing factors causing product failure. Improve is an action plan to improve quality by eliminating factors causing product failure. Control is the last stage of the Six Sigma project that emphasizes the documentation and dissemination of actions that have been done.

DISABLED ANALYSIS OF CERAMIC PRODUCTS ON THE GLASS PROCESS USING THE SEVEN TOOLS METHOD (CASE STUDY: PT. NJMX SURABAYA Nurcahyanie, Yunia Dwie; Koesdijati, Titik
Tibuana Vol 3 No 01 (2020): Tibuana Vol.3 No.1 Tahun 2020
Publisher : UNIPA PRESS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36456/tibuana.3.01.2205.53-60

In the production process of quality is very off at PT. NJMX, a company engaged in the manufacture of ceramics where the quality of a good ceramic surface does not have any disability is expected by consumers. This study aims To identify the disability of ceramic products by using the seven tools method on the glaze process, applying the seven tools method as an effective tool to improve productivity and product quality in the process of making ceramic diunit glaze. From the data processing, it can be known that the type of defect that has a high percentage obtained is the pinhole with the total average defect is 57 units, other causes are Dimpel 53 units, 50 glaze cracking, 48 lines and 45 units waves. Of the five types of defects the highest percentage is pinhole defect with a total percentage of 22.60%, while for dimpel 20.90%, cracked glaze 19.66%, 18.93 and 18.93% waves. And obtained the average value of sigma 3.58 with DPMO value of 13.553%.

Co-Authors , LISTYANINGSIH . Suwarsito ., Rusdiyantoro A.A. Ketut Agung Cahyawan W Abdul Hafidz Abdul Hamid Achmad Afandy Adi Winarno Afrista, Sitta Mega Ageng Brahmadhi Ahmad Bahrul Alam Alarsy Alarsy Alexander Indra Putra Hartawan Alorinda Zantia Maubila Ambar Mudigdo Andita Fitria Rahmawati Anggalih , Nanda Nini Antonius Cahyono Antonius Cahyono Arieviana Ayu Laksmi Arif Rahman Hakim Asidigisianti Surya Patria Asidigisianti Surya Patria Aulia Rahmayanti Ayu, Manik Azzahra, Adelia Bagus Prasetiyo Baihaqi Baihaqi Bily Prasisko Binantoro, Patria Winahyu Carreca, Irhamna Nirbhaya David Nugroho Deby Oktavia Deril Adi Setya Deril Adi Setya Dewi Sukmawati Dewi, Melani Dhidhi Pambudi Dinar Ester Marturia Oktaviana Simanjuntak Dinda Cahya Novianti Dindha Aprilia Kinanti Djoko Adi Walujo Dwi Arman Prasetya Ekasriadi, Ida Ayu Agung Erna Nur Yuli Ana Esti Sarjanti Febriani, Winarti Dwi Gilang Surya Gresya Puspita Dewi Gusti Rizki Trisyawaldi Putra Hanny Hafiar I Made Sujaya Ida Kusnawati Tjahjani Ida Kusnawati Tjahjani Ida Kusnawati Tjahjani Indah Fitriana Putri Janatin, Yulia Jariyah Jati Abdhi Wasesa, Andarmadi Jelita Citrawati Jihan Khalid Walidi Kiky Bagus Setiyo Pratama Koesdijati, Titik Koosgiarto, Dharma Kusumaningrum, Itsna Diah Kuswardi, Yemi Laksana Damar Maulana Ridho Alamsyah Laksmi, Arieviana Ayu Listyaningsih Listyaningsih M. Hanif Zufikri M. Nushron Ali Mukhtar Made Kastawa, Made Maemonah, Maemonah Manik Ayu Titisari Martadi, Martadi Meita Ais Vikadanty Meita Santi Budiani Misbahuddin, Agus Ridwan Moch Bahrul Ulum Mochammad Abdul Machfud Mohammad Afrizal Miradji Mohammad Nauval Rizky Aliefian Mohammad Rivo Firgiawan Muhamad Abdul Jumali Muhammad Akbar Atoni Ilhaq Muhammad Dwi Hendra Yudha Muhammad Risfan Ramadhani Muhammad Setyo Ferdhiansyah Muhammad Teguh Yulianto Muhammad Zulvan Zakaria Muhtarom Mujib Mujib, Mujib Mukhamad Kurniawan Mulyana, Phonny Aditiawan Murahartawaty Murahartawaty Nanda Prima Setyawan nanda, famela berry Naufal Nur Alfian Ni Putu Premierita Haryanti Ni Wayan Sukmawati Puspitadewi Nismah Panjaitan Noerchoidah Nova Kristiana NOVA KRISTIANA Noveansyah Maskur Nurgah Nur Qidam Aliyanto OLIEVIA PRABANDINI MULYANA Prihono Prihono Prihono Rahmat Mulyana Rita Adriani Benya Adriani Riyatun, Riyatun Rizka Anggrainy Rizky Dwi Hernando Rohmadiani, Linda Dwi Romdhoni, Fadhol Rosariawari, Firra Rosita, Eva Rudiyantoro Rudiyantoro Rudiyantoro, Rudiyantoro Rusdiyantoro Rusdiyantoro Rusdiyantoro Rusdiyantoro Rusdiyantoro Rusdiyantoro, Rusdiyantoro Sabrina Nur Saraswati Sabrina Nur Saraswati Sabrina Nur Saraswati Sabrina Nur Saraswati Sagita Rochman Satia, Putu Rudy Siti Istikhoroh Siti Nuurlaily Rukmana, Siti Nuurlaily Sitta Mega Afrista Soesilowati, Retno Soewarno, Soegimin Ardi Sri Widyastuti Suharyana Suharyana Suharyanto Suparman Suparman Titik Koesdijati Tiwi Purnawati Umi Anugerah Izzati Umi Anugerah Izzati, Umi Anugerah usuf Agung Zakaria Walidi, Khalid Warih Handayaningrum Wildan Surya Wijaya Yitno Utomo Yoga Chandra Prianto Yulianto, Muhammad Teguh Yundari, Yundari Yusniah Anggraini, Yusniah Yusuf Suryana

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