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All Journal Jurnal PkM MIFTEK Jurnal Kalibrasi
Putri, Marsela
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Humanities Computer Science & IT Economics, Econometrics & Finance Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Social Sciences Other

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Diversifikasi Pangan Olahan Jagung Menjadi Sirup Untuk Meningkatkan UMKM di Desa Sindangratu Rahmawati, Dewi; Rasyid, Ervin Abdal; Rijky, Dimas; Nuriawan, Ridzky Guntur; Mujahidin, Bangkit; Rusyanto, Prayoga Pangestu; Alrahmat, Piki; Alfiyah, Bintang Nur; Syafaat, Anisa Syifa; Fadilah, Eva Nurul; Fahmi, Muhammad Zaki; Akhyar, Taufiq Daniel; Fahrulloh, Trinjani; Muttaqien, Abdullah Harits; Fitriansyah, Elsa Hildiani; Lisnawati, Ayuni; Nisa, Neng; Putri, Marsela; Nurhalifah, Elsa; Fallah, Doni; Ergiyansyah, Suryana
Jurnal PkM MIFTEK Vol 3 No 2 (2022): Jurnal PkM MIFTEK
Publisher : Institut Teknologi Garut

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33364/miftek/v.3-2.1315

Abstract

Corn is one type of agro-industry which is a potential superior in Sindangratu Village, Wanaraja, Garut. Corn is a plant with high nutritional content and has economic value, thus corn can be an agribusiness that has added value if it is increased into several types of processed food. But there are still many corn farmers who have not been able to process corn into its derivative products, corn is usually only sold raw to the market. The purpose of carrying out this community service activity is to produce processed corn products, one of which is corn syrup and see the opportunities for corn syrup if it is produced, thereby increasing the income of corn farmers in Sindangratu Village. The analytical method used is to analyze technical and production aspects, business feasibility by calculating the cost of production, marketing aspects, and community support. Business feasibility is seen based on the profit that will be obtained in one month for making 864 bottles of corn syrup, namely Rp. 1,688,409 with a selling price of Rp. 8,061 per bottle (150 ml).
Perencanaan Pengendalian Kualitas untuk Meminimasi Terjadinya Defect pada Proses Produksi Kue Soes Menggunakan Metode Six Sigma Chandrahadinata, Dody; Putri, Marsela
Jurnal Kalibrasi Vol 23 No 2 (2025): Jurnal Kalibrasi
Publisher : Institut Teknologi Garut

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33364/kalibrasi/v.23-2.1837

Abstract

PT. XYZ is a food company that is fully committed to the quality of its products. The company experienced a problem with the defect rate of soes products of 4.4% exceeding the maximum limit set by the company of 0.5%. So that efforts are needed to improve product quality and minimize the number of defective products. This study aims to identify in depth the main factors that cause the high level of product defects and formulate recommendations for improvement to significantly improve product quality. The method used is Six Sigma, which systematically identifies problems (define), measures performance (measure), analyzes root causes (analyze), implements improvements (improve), and controls changes (control). Based on the results of the study, it can be concluded that the defect of broken soes due to nozzle misalignment in the cream filling process is the dominant factor causing product defects. Based on the results of the root cause analysis, a number of recommendations for improvement have been formulated and implemented, which have succeeded in increasing the company's sigma level from 3.874 sigma to 4.082 sigma, thus meeting the set target.
Co-Authors Akhyar, Taufiq Daniel Alfiyah, Bintang Nur Alrahmat, Piki DEWI RAHMAWATI Dody Chandrahadinata Ergiyansyah, Suryana Fadilah, Eva Nurul Fahmi, Muhammad Zaki Fahrulloh, Trinjani Fallah, Doni Fitriansyah, Elsa Hildiani Lisnawati, Ayuni Mujahidin, Bangkit Muttaqien, Abdullah Harits Nisa, Neng Nurhalifah, Elsa Nuriawan, Ridzky Guntur Rasyid, Ervin Abdal Rijky, Dimas Rusyanto, Prayoga Pangestu Syafaat, Anisa Syifa