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Indriani, Sri
LPPM IST AKPRIND Yogyakarta
Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Industrial & Manufacturing Engineering Materials Science & Nanotechnology Mechanical Engineering

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PERANCANGAN PROSEDUR PEMELIHARAAN AYAM BROILER SESUAI KONSEP 5S UNTUK MENINGKATKAN PRODUKTIVITAS Indriani, Sri
JURNAL TEKNOLOGI TECHNOSCIENTIA Technoscientia Vol 3 No 1 Agustus 2010
Publisher : Lembaga Penelitian & Pengabdian Kepada Masyarakat (LPPM), IST AKPRIND Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (164.501 KB) | DOI: 10.34151/technoscientia.v3i1.451

Abstract

Broiler poultry owned by KUD Sedya Mulya interlaces cooperation with PT. Surya Gemilang Pratama. According to standard given, poultryman is expected to be able to produce broilers and the average of their weight must be 1.85 kilograms for 35 days and also their death rate must be under 5%. According to data records, KUD Sedya Mulya could not complete standard given by its partner. One of way to increase effectiveness and improve productivity is applying a method known by 5S program (Seiri, Seiton, Seiso, Seiketsu, and Shitsuke). This research uses Analytical Hierarchy Process (AHP) method to define the criterias and sub criterias and also prioritise them. The next step is designing some improvement suggestion alternatives according to selected sub criterias based on 5S concept and then choosing the best improvement suggestion alternative and applying it. The last step is comparing productivity of previous raising procedure and productivity of 5S concept applied. According to productivity comparison analysis result, after 5S concept applied, we inform that there is a raising of production by 8.32%, there is a raising of labour productivity by 8.32%, there is a raising of time productivity by 2.19%, there is a raising of food consumed productivity by 16.63%, there is a raising of electricity usage productivity by 15.79%.
PENERAPAN METODE QUALITY FUNCTION DEPLOYMENT (QFD) SEBAGAI UPAYA UNTUK PENINGKATAN KUALITAS PELAYANAN Indriani, Sri; Sari, Sanny Andjar
JURNAL TEKNOLOGI TECHNOSCIENTIA Technoscientia Vol 4 No 1 Agustus 2011
Publisher : Lembaga Penelitian & Pengabdian Kepada Masyarakat (LPPM), IST AKPRIND Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (258.828 KB) | DOI: 10.34151/technoscientia.v4i1.487

Abstract

Quality of service is a very important factor in an entertainment business. This cases on research of MGM City Club is an entertainment business to the concept of One Stop Entertainment. Includes art galleries, Pub, Lounge, and karaoke.This study aims to analyze the quality of customer services and factors-other factors that can enhance pro-gress for the company. Fulfilling customer expectations and customer satisfaction will bring benefits to the company. To meet consumer expectations, it is necessary to perform design services with quality improvement QFD. The use of these methods can help com-panies focus on improvements that should be made to meet these consumer expecta-tions.Based on this analysis it is known that the highest attribute value of interest rate is "Keamanan saat berada di pub" with a value of 4.73, and the lowest is ”Adanya kemuda-han dalam penyampaian komplain” with the value 4.30. The value of the highest satis-faction level was “Sound yang memadai” with a value of 3.83 and the lowest is “Jumlah meja dan kursi yang memadai” with a value of 2.54. While the priority for attention by the pub was “Melakukan briefing setiap hari” with a value of 1.397.
Co-Authors Sari, Sanny Andjar