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PROZIMA (Productivity, Optimization and Manufacturing System Engineering)
Published by Universitas Muhammadiyah Sidoarjo
ISSN : 25415115     EISSN : 25415115     DOI : https://doi.org/10.21070/prozima
Core Subject : Engineering,
Industrial & Manufacturing Engineering
Aim: to facilitate scholar, researchers, and teachers for publishing the original articles or review articles. Scope: Industrial Engineering included: Supply Chain Management Optimization and industry system Ergonomics Strategic Management Quality Engineering and Management Sustainability Experiment design Statistic Project Management Productivity Technology Management
Arjuna Subject : Teknik (semua kategori) - Tenik Industri dan Manufaktur
Articles 111 Documents
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Analysis of Self-Estimated Pricing (HPS) in the Procurement Department Units 1&2 PT. PJB UP Paiton: Analisis Penentuan Harga Perkiraan Sendiri (HPS) di Bagian Pengadaan Unit 1&2 PT. PJB UP Paiton Rizki, Abdur; Dwi Iryaning Handayani; Yustina Suhandini
PROZIMA (Productivity, Optimization and Manufacturing System Engineering) Vol. 7 No. 1 (2023): Juni
Publisher : Universitas Muhammadiyah Sidoarjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21070/prozima.v7i1.1612

Abstract

Self-Estimated Price (HPS) is an assumed cost for the procurement of goods and services in accordance with predetermined provisions and sourced from accountable data. In the field of procurement PT. PJB UP Paiton Unit 1&2 still has several errors in determining the HPS which can result in a failed auction. This study uses simple statistical techniques and also uses the Statistical Product and Service Solutions (SPSS) application so that the price intervals used are maximum HPS and minimum HPS. The price interval is the lowest and highest price limits used as the basis for determining the price of goods and services. In determining the HPS in the procurement of goods and services PT. PJB UP Paiton, calculates the HPS using an operational budget that uses five data sources in its determination. Data sources used in determining the HPS are market price data, previous contact prices, target price proposal prices and comparative study prices. The results of the HPS calculation for the procurement of 500 work vests, so that a minimum HPS of Rp. 52,250,000 and a maximum HPS of Rp. 56,080,200. In addition, the authors calculated the procurement of panel wall installation services with a size of 2.5 x 10 meters, so that a minimum HPS of Rp. 9,761,345 and a maximum HPS of Rp. 9,996,250.
Supply Chain Optimization Model for Fresh Cow's Milk to Reduce Carbon Emissions and Food Waste: Model Optimasi Rantai Pasok Susu Sapi Segar untuk Mereduksi Emisi Karbon dan Food Waste Jeremi, Nofariza Aulia; Vanany, Iwan
PROZIMA (Productivity, Optimization and Manufacturing System Engineering) Vol. 7 No. 1 (2023): Juni
Publisher : Universitas Muhammadiyah Sidoarjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21070/prozima.v7i1.1617

Abstract

The food and beverage industry occupies an important position in Indonesia, with growth in 5 (five) years, an average of 8.16%. In 2022, the food and beverage industry contributed more than one-third or 37.77% of the GDP of the non-oil and gas processing industry. However, growth considered positive for the economy is actually a threat to the environment. With the high demand for food, food waste and carbon emissions from all food supply chain (FSC) activities increase. This study raises a case of a dairy product processing supply chain in the West Java region with multiple milk suppliers (KUD Susu), a single processing production plant, multi distributors, and multi-consumer retail with multi-echelon, multi-period, and multi-product friendly conditions. Environment by considering food waste and carbon emissions as a function of the objective model. In solving this problem, the Mixed Integer Linear Programming (MILP) model is used in modeling supply chain processes to optimize total cost/TC, total food waste/TFW, and total carbon emissions/TCE. The results of the completion of the research showed a total cost of IDR 18,036,770,000, a total food waste/TFW of 21,734 liters, and a total carbon emission/TCE of 109,526 l.CO2-eq.
Measurement of Supply Chain Management Performance in Sago Flour Business Using the Supply Chain Operation Reference (SCOR) Method to Increase SME Productivity: Pengukuran Kinerja Supply Chain Management pada Usaha Tepung Sagu dengan Menggunakan Metode Supply Chain Operation Reference (SCOR) untuk Meningkatkan Produktivitas UKM Juwairiah, Juwairiah; Handayani, Nurlaila; Nadya, Yusri
PROZIMA (Productivity, Optimization and Manufacturing System Engineering) Vol. 7 No. 1 (2023): Juni
Publisher : Universitas Muhammadiyah Sidoarjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21070/prozima.v7i1.1604

Abstract

Sago Flour UKM Pak Hamid is one of the players in the sago flour industry in Meunaro Village, Peureulak District, East Aceh Regency. The problems experienced were the difficulty of obtaining sago raw materials in the nearest area, delays in sago raw materials from the time of ordering, and the weather often rained in certain months so that the river water was cloudy. The purpose of the following experiment is to see what aspects are the influence of management capacity on Peureulak Sago Flour SMEs, calculate supply chain processing capacity in Sago Flour SMEs using supply techniques, find out the proposed supply chain management performance restoration. The method used means method (SCOR) which is a reference example of supply chain management activities based on procedures which are divided into 5 systems, namely planning, sourcing, creating, delivering, and returning. The results of this study share the final value of supply chain performance in sago flour SMEs is 56.9117 in the average category (Average), then the proposed improvements that can be made by sago flour SMEs in plan activities by adding suppliers to meet the shortage of raw materials, sago flour SMEs are expected to have their own sago stem plants, source by discussing business rules with suppliers, make by adding some new employees, deliver by improving good communication with consumers, improve service to consumers, and make tubs for clean water supplies, return by throwing water when the flour has settled and replaces it with clean water, wash the dregs filter cloth.
Determination the Number and Schedule of Security Officers for Pandemic Period and Hybrid Learning at University: Penentuan Jumlah dan Jadwal Petugas Keamanan untuk Masa Pandemi dan Pembelajaran Hybrid di Universitas Heryanto, Rainisa Maini; Suhada, Kartika; Halim, Winda; Vania, Grace
PROZIMA (Productivity, Optimization and Manufacturing System Engineering) Vol. 7 No. 1 (2023): Juni
Publisher : Universitas Muhammadiyah Sidoarjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21070/prozima.v7i1.1618

Abstract

The recovery condition after the Covid-19 pandemic in various sectors from the economic sector, education, and even tourism requires many adjustments in various factors. A university is an educational institution that applies the concept of online learning in pandemic conditions. Restrictions on activities carried out on campus have an influence on the workload of security officers. In this study, the number of security officers was determined during the pandemic and hybrid learning so as to minimize the costs that must be incurred by the university. Determining the number of security officers needed uses a workload analysis based on interviews and considers several factors such as the target level of environmental security, the wide coverage of the security area, and the workload of the security officers themselves. After knowing the number of security officers needed, then scheduling based on work shifts uses the Tibrewala, Philippe, and Brown algorithm so that the workload is evenly distributed. The results obtained show that during the pandemic 35 security officers are needed with an estimated allocation of IDR 156,103,200 per month and get a savings of IDR 84,287,500,- per month (35.1%). For hybrid learning, it takes 51 personnel with an estimated allocation of IDR 224,303,200,- per month. This cost increases by IDR 68.200.000,- per month (43.7%) of pandemic conditions. This research is expected to provide consideration for universities as one of the steps to make savings and be useful during the pandemic and hybrid learning.
Risk Linkage Model for Cooking Oil Supply Chain: Model Keterkaitan Risiko Pada Rantai Pasok Minyak Goreng Arismawati, Paramaditya; Vanany, Iwan
PROZIMA (Productivity, Optimization and Manufacturing System Engineering) Vol. 7 No. 2 (2023): December
Publisher : Universitas Muhammadiyah Sidoarjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21070/prozima.v7i2.1585

Abstract

Cooking oil is one of nine elements of Indonesian staple cuisine, also known as basic food. In the middle of 2022, the public will experience cooking oil scarcity, with prices that are significantly higher than before. The price increase of CPO (Crude Palm Oil) raw materials, disruption of distribution channels, low supplies of domestic palm oil raw materials, and some domestic cooking oil producers exporting without permission from the government and violating the law are some of the causes of the rise in cooking oil prices. As a result, the supply that should be available to Indonesians has been curtailed, and there is a lack of cooking oil. One of the palm oil generating sectors involves supply chain activities that include palm oil suppliers, producers converting it into crude oil, and then sending the crude oil to domestic customers who utilize the crude oil as raw material to make the products they want, namely oil. fry. Unwanted risk occurrences will occur as a result of the supply chain activities that are formed. The goal of this study is to identify risk events, analyze the linkage between risks in the cooking oil supply chain using the DEMATEL-ISM-MICMAC fuzzy technique, and develop risk reduction strategies. DEMATEL fuzzy integration approach for developing structural models including complicated cause-and-effect interactions. Then, using graphs, ISM maps and visualizes risk correlations. The MICMAC approach is used to categorize existing elements based on their dependence power and driver power. The findings of this study found eleven risk events, with shipping uncertainty (R8) being the most influential risk event. To combat shipping unpredictability, the recommended mitigation action strategy is to supply alternative shipping partners.
Performance Measurement of Green Supply Chain Management (GSCM) Using the Analytical Hierarchy Process (AHP) Method: Pengukuran Kinerja Manajemen Rantai Pasok Hijau (GSCM) Menggunakan Metode Analytical Hierarchy Process (AHP) Pangaribuan, Mery; Handayani, Nurlaila; Yusnawati
PROZIMA (Productivity, Optimization and Manufacturing System Engineering) Vol. 7 No. 2 (2023): December
Publisher : Universitas Muhammadiyah Sidoarjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21070/prozima.v7i2.1614

Abstract

PT. Tri Agro Palma Tamiang merupakan salah satu perusahaan di Aceh Tamiang yang bergerak dibidang pengolahan hasil kelapa sawit. Masalah yang dialami adalah banyak limbah yang dikeluarkan dari proses produksi. Tujuan dalam penelitian ini yaitu: Menentukan variabel kinerja Green Supply Chain Management (GSCM) dan meningkatkan kinerja Green Supply Chain Management (GSCM) di PT. Tri Agro Palma Tamiang. Green Supply Chain Management (GSCM) adalah salah satu konsep pengukuran kinerja keberlanjutan yang mengitegrasikan aspek-aspek lingkungan ke dalam aliran supply chain. Metode yang digunakan dalam penelitian ini adalah Analitycal Hierachy Process (AHP), AHP merupakan metode yang digunakan untuk mengukur bobot setiap variabel kinerja Green Supply Chain Management (GSCM). Berdasarkan hasil penelitian diperoleh nilai variabel kinerja GSCM pada PT. Tri Agro Palma Tamiang m asuk dalam kategori baik, dimana nilai kinerja GSCM diatas 80. Terdapat 3 KPI yang sebaiknya dilakukan perbaikan yaitu keakuratan peramalan, jumlah kerusakan mesin dan Recycleable waste.
Business Development Strategy Selection for Cracker Enterprises with SWOT and ANP Approaches: Pemilihan Strategi Pengembangan Usaha Kerupuk dengan Pendekatan SWOT dan ANP Ningrum, Antika Yuspita; Handayani, Nurlaila; Sabardi, Wiky
PROZIMA (Productivity, Optimization and Manufacturing System Engineering) Vol. 7 No. 2 (2023): December
Publisher : Universitas Muhammadiyah Sidoarjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21070/prozima.v7i2.1636

Abstract

Tiara Kerupuk Merah business is still relatively new and development is still needed. The amount of cracker production was less than the demand, this was due to limited human resources and production facilities that were stillnot optimal. From the existing problems, the Red Kerupuk Tiara Business requires a strategy to be able to overcome a problem and the business development process. The method used is SWOT (Strengths, Weaknesses, Opportunities,Threats) and ANP (Analytical Network Process). The results of the study from the SWOT analysis are that there are 6 (six) alternative strategies for developing the Red Tiara Kerupuk Business. The results of the ANP calculation are the first priority strategy with a value limit (0.057), namely opening branches in other locations/regions, the second priority strategy with a value limit (0.036), namely being a superior supplier for the restaurant industry, and the third priority strategy with a value limit ( 0.025) namely developing products to be distributed to supermarkets.
Increasing Production Capacity by Designing Facilities to Reduce Production Costs: Peningkatan Kapasitas Produksi dengan Melakukan Perancangan Fasilitas Guna Menurunkan Biaya Produksi Yudi, Masyudi; Hery, Hery Murnawan
PROZIMA (Productivity, Optimization and Manufacturing System Engineering) Vol. 7 No. 2 (2023): December
Publisher : Universitas Muhammadiyah Sidoarjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21070/prozima.v7i2.1646

Abstract

This research discusses facility design in the lightweight brick manufacturing industry. Every year the production costs of making lightweight bricks continue to increase due to increases in raw material prices, increases in minimum wages and increases in several auxiliary materials. The increase in selling prices cannot offset the increase in production costs because price competition in the market is high. This research aims to plan to increase the production capacity of lightweight bricks from initially 679.4m³ per day to 794.7m³ per day by designing facilities at lightweight brick manufacturing companies. This research also calculated how much it costs to produce lightweight bricks before designing, namely with a capacity of 679.4 m³ per day and how much it costs to produce lightweight bricks after designing the facilities, namely 794.7 m³ per day. The results of this research are in the form of production capacity data from each production work floor, as well as production work floors where facilities were designed so that a production capacity of 794.7 m³ per day could be achieved. And also calculate how much production costs will be with a production capacity of 679.4m³ and 794.7m³ per day.
Design of Public Kitchen Facilities in Stamplat Village with Design Thinking Approach: Perancangan Fasilitas Dapur Umum di Desa Stamplat dengan Pendekatan Design Thinking Sarvia, Elty; soesilo, Novi; Aji Pranata, Yosafat; Dharmawan, Ary
PROZIMA (Productivity, Optimization and Manufacturing System Engineering) Vol. 7 No. 2 (2023): December
Publisher : Universitas Muhammadiyah Sidoarjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21070/prozima.v7i2.1648

Abstract

Stamplat Village is one of the tourist villages that has a public kitchen. Currently, the public kitchen facilities are still inadequate, resulting in a few problems that affect the comfort and productivity of its users. Therefore, this research aims to improve the functionality of kitchen facilities by applying the design thinking method, starting from an in-depth understanding of the problems faced by users to the development of prototypes that can be implemented. The design thinking method was chosen as the main approach to ensure that the solutions produced not only fulfill the functional aspects but can also answer the needs and desires of users. At the beginning of the research, observation, and interview methods were used to collect data from users to understand in detail their difficulties, needs, and expectations regarding kitchen facilities. Observations showed the inconvenience in ingredient preparation, cooking, and washing activities caused by the lack of a worktop. The placement of the stove on the wooden floor caused the wood to be perforated due to the heat from the stove. In addition, the squatting position when washing also causes user discomfort. The lack of storage areas such as cupboards and shelves means that food and kitchen utensils are at risk of being infested by insects and rodents. Furthermore, creative ideas were identified to become design solutions by taking into account the principles of ergonomics. The result of the research is the design of public kitchen facilities consisting of cabinets, shelves, and workbenches.
Design of Production System Improvement to Increase Productivity with Quality Control Circle Approach: Perancangan Perbaikan Sistem Produksi Untuk Peningkatan Produktivitas Dengan Pendekatan Quality Control Circle Rabbani, Muhammad Rayhan; Mansur, Agus
PROZIMA (Productivity, Optimization and Manufacturing System Engineering) Vol. 8 No. 1 (2024): Juni
Publisher : Universitas Muhammadiyah Sidoarjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21070/prozima.v8i1.1669

Abstract

The increase in population has an impact on increasing community needs, especially in Indonesian sugar commodities. PG XYZ is one of the sugar production companies in Indonesia that targets a milling capacity of 5,750 tth. PG XYZ faced high sugar reject, so it needed to be reprocessed which had an impact hampering factory productivity. Data from the 2022 milling season shows that rejected sugar is at 5.15% with a total loss of IDR 1,619,300 for each ton. Therefore, it’s necessary to minimize the occurrence of rejected sugar. This research focuses on increasing quality productivity using a series of Quality Control Groups with PDCA stages on manufacturing parts. Data were collected through a FMEA questionnaire. The results showed the obstacles were pol blotong > 2.5%, outputting A < 55%, HK drops > 32%, and sugar reject due to black spots > 1%. The improvement plan is carried out by separating and creating a new clean water line for the supply of vacuum pump coolant, procurement, and installation of stirrer pans. The implementation was carried out for D1/D2 vacuum pan which showed a decrease in reject sugar due to black spots by 182.90 tons or 0.13% with a total of Rp 296,164,764.

Page 9 of 12 | Total Record : 111

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