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PERFORMA : Media Ilmiah Teknik Industri
Published by Universitas Sebelas Maret
ISSN : 14128624     EISSN : 26206412     DOI : https://doi.org/10.20961/performa
Core Subject : Engineering,
Engineering Industrial & Manufacturing Engineering
PERFORMA : Media Ilmiah Teknik Industri merupakan jurnal teknik industri yang menyajikan artikel orisinil pada bidang teknik dan manajemen industri. Tema naskah yang diterbitkan mencakup: Manufacturing System, Operation Research, Product Design and Development, Manufacturing Technology, Work Study, Ergonomic, Logistic System, Business System, Quality and Reliability Engineering, Information System and Knowledge Management, System Modelling, Small-medium Enterprise Optimization, Public Sector Optimization, and Industrial Engineering Education . Naskah yang dimuat dapat berupa hasil penelitian, analisis, kajian ilmiah, opini, dan makalah teknik.
Arjuna Subject : Teknik (semua kategori) - Tenik Industri dan Manufaktur
Articles 398 Documents
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Penerapan Lean Six Sigma di Perusahaan Manufaktur di Indonesia: Komparasi Literature Review dan Studi Kasus Selamat Walmanto Hia
Performa: Media Ilmiah Teknik Industri Vol 23, No 2 (2024): Performa: Media Ilmiah Teknik Industri
Publisher : Industrial Engineering, Faculty of Engineering, Universitas Sebelas Maret

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/performa.23.2.85250

Abstract

This article discusses the implementation of lean six sigma in Indonesia manufacturing companies  from sigma level perspective. This article compares two different studies on sigma level evaluation in manufacturing companies in Indonesia. The first study was carried out through a literature review by reviewing 52 articles discussing the lean six sigma project and obtained an industry average value of 3.68 sigma. The second study as a comparison was to calculate the actual sigma level from 58 cases of improvement projects in companies using the lean six sigma methodology and obtained an industry average value of 3.69. Statistical analysis with a two sample t-test showed a p-value of 0.93 indicating there was no significant difference between these two studies. The results of this study show that the industry average value is 3.7 sigma, where this value is equivalent to a process capability index (Cpk) of 1.23, which is still below the manufacturing standard Cpk of 1.33.
Independent Mixed Sampling Plans Potato Paste as The Main Raw Material for Biscuits at PT X Sri Mumpuni Retnaningsih; Muhammad Alifian Nuriman; Rizka Widya Berliana
Performa: Media Ilmiah Teknik Industri Vol 24, No 1 (2025): Performa: Media Ilmiah Teknik Industri
Publisher : Industrial Engineering, Faculty of Engineering, Universitas Sebelas Maret

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/performa.24.1.86438

Abstract

PT X, a prominent entity in the snack food manufacturing sector, has identified significant quality control challenges in the production of its flagship biscuit product, which utilizes potato paste as a key ingredient. The primary quality attributes under assessment are the color and pH level of the potato paste. Historically, inconsistencies in these attributes have been observed, resulting in substandard dough quality. The existing inspection methodology, characterized by its subjective nature due to the immediacy of processing requirements, has heightened the risk of accepting raw materials that do not meet established standards. To address this issue and enhance the evaluation of current inspection processes, an independent mixed sampling plans method is proposed. This method entails an initial sampling based on variable criteria followed by a secondary sampling based on attribute criteria if the initial sample is rejected. Utilizing the Dodge-Romig Table with a Lot Tolerance Percent Defective (LTPD) of 12% and a consumer risk of 10%, the study determined an Acceptable Quality Level (AQL) of 1.01% and a producer risk of 4%. The proposed sampling plan necessitates 7 samples for variable criteria and 31 samples for attribute criteria, with an acceptance number of one defect. Implementation of this method, based on company data, resulted in a revenue probability of 0.6933, indicating that 69 out of every 100 inspected units of potato paste would conform to quality standards. This proposed method significantly enhances the objectivity and reliability of the inspection process, thereby augmenting overall product quality.
Perancangan Desain Kemasan Bakso Goreng (Basreng) dengan Metode Kansei Engineering Novi Purnama Sari; Rizwan Rizwan; Erna Hafidah; Sari Zuhruf Putri Andriyani
Performa: Media Ilmiah Teknik Industri Vol 22, No 2 (2023): Performa: Media Ilmiah Teknik Industri
Publisher : Industrial Engineering, Faculty of Engineering, Universitas Sebelas Maret

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/performa.22.2.80674

Abstract

Pengemasan produk basreng memiliki bentuk yang beragam di pasaran, namun masih terdapat kemasan yang kurang baik sehingga keamanan dan kualitas produknya kurang terjaga. Produk tersebut akhirnya dinilai kurang meyakinkan untuk dikonsumsi karena tidak adanya label dan fitur pengamanan yang baik pada kemasan. Berdasarkan permasalahan tersebut, perlu adanya perbaikan dan pengembangan terhadap kemasan produk basreng. Penelitian ini bertujuan untuk menentukan konsep dan elemen desain kemasan basreng sesuai dengan preferensi konsumen. Kansei Engineering digunakan sebagai metode untuk membaca perasaan konsumen terhadap kemasan basreng. Metode ini juga didukung dengan Principal Component Analysis (PCA) dalam menentukan konsep desain, dan Quantification Theory Type-1 (QTT-1) untuk menentukan elemen desain. Hasil observasi didapatkan 42 sampel kemasan dan 44 kata Kansei. Sampel dan konsep dianalisis menggunakan PCA yang menghasilkan tiga konsep desain dengan Principal Component (PC) > 1, yaitu “konvensional-praktis”, “reusable-fungsional”, dan “modern-informatif”. Konsep terpilih berdasarkan QTT-1  adalah “reusable-fungsional”, dengan nilai R-Square tertinggi sebesar 0.9812. Elemen desain yang diperoleh, yaitu material karton kraft + coating (X1.6), bentuk center seal (X2.5), tutup sealer (X3.2), fitur window (X4.4), gaya desain elegan (X5.2), label semi informatif (X6.2), ukuran sedang (X7.2), dan surface desain direct printing (X8.2).  Hasil mock up desain kemasan konsep terpilih telah sesuai dengan preferensi konsumen dan Kansei konsumen.
Usulan Perbaikan Layanan Instalasi Rawat Jalan Poli Penyakit Dalam Dengan Pendekatan Lean Hospital (RSUD dr. Achmad Darwis) Muhammad Thoby; Eko Pujiyanto; I Wayan Suletra
Performa: Media Ilmiah Teknik Industri Vol 23, No 2 (2024): Performa: Media Ilmiah Teknik Industri
Publisher : Industrial Engineering, Faculty of Engineering, Universitas Sebelas Maret

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/performa.23.2.79206

Abstract

RSUD dr. Achmad Darwis Suliki, yang terletak di kabupaten lima puluh kota, memiliki berbagai bidang pelayanan, salah satunya adalah Instalasi Rawat Jalan. Namun, berdasarkan data waktu tunggu yang tersedia, terungkap bahwa masih terdapat layanan di Instalasi Rawat Jalan RSUD dr. Achmad Darwis Suliki yang melampaui batas waktu standar pelayanan yang telah ditetapkan oleh Menteri Kesehatan Republik Indonesia.Tujuan utama dari penelitian ini adalah memberikan rekomendasi perbaikan dengan menerapkan pendekatan lean hospital. Tujuannya adalah untuk mengurangi waktu tunggu sehingga waktu pelayanan standar dapat tercapai dengan mengidentifikasi dan mengeliminasi waste yang terjadi dalam proses pelayanan di Instalasi Rawat Jalan RSUD dr. Achmad Darwis Suliki serta dengan perumusan usulan perbaikan. Penelitian ini menggunakan metodologi yang terstruktur, yang meliputi langkah-langkah sebagai berikut: pertama, penggambaran sistem pelayanan dengan cross-functional flowchart untuk memvisualisasikan perjalanan proses pelayanan dan mengidentifikasi pihak yang bertanggung jawab dalam proses tersebut. Kemudian, melalui value stream mapping, dilakukan identifikasi terhadap 8 jenis waste yang mungkin terjadi selama proses pelayanan. Selanjutnya, waste kritis ditentukan dengan menggunakan metode borda dan analisis pareto, menghasilkan penemuan bahwa waste kritis meliputi waste waiting, waste overprocessing, waste inventory, waste motion, dan waste human potential. Hasil identifikasi penyebab waste kritis menggunakan teknik five whys mengarah pada beberapa rekomendasi perbaikan, seperti menambahkan sumber jaringan baru, perbaikan jadwal dokter yang terlambat, pemasangan sistem pemanggilan pasien dari loket, maintenance pemindai sidik jari, pemasangan poster pengukuran tekanan darah, penggunaan mesin tiket antrian otomatis, pemasangan display antrian dan penggunaan rekam medis elektronik.
Acceptance of Mobile Food Delivery Application: Extending UTAUT2 with Perceptions of Food Safety and Food Delivery Hygiene Nurdinintya Athari; Augustina Asih Rumanti; Hilman Dwi Anggana
Performa: Media Ilmiah Teknik Industri Vol 24, No 1 (2025): Performa: Media Ilmiah Teknik Industri
Publisher : Industrial Engineering, Faculty of Engineering, Universitas Sebelas Maret

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/performa.24.1.74291

Abstract

The government implemented policies for working and schooling from home and restricted access to public spaces during the COVID-19 pandemic. This policy requires people to stay at home, minimize going home, social distancing, and follow health protocols. To meet their daily consumption needs, the community purchased raw ingredients or ready-to-eat food online using the Mobile Food Delivery Application (MFDA). During the pandemic, the public's use of MFDA technology has increased significantly. Factors that are suspected to influence the increase in MFDA usage are the aspects of food safety and hygiene, as well as the delivery process. According to MFDA providers, pandemic conditions increase competition between providers in providing the best services that provide user safety and comfort. Therefore, the purpose of this research is to investigate the factors that influence consumer behavior toward the acceptance of MFDA so that providers can formulate appropriate strategies to win the competition. The research model is based on the Extended Unified Theory of Acceptance and Use of Technology (UTAUT2) model and several models in previous studies related to acceptance of MFDA. The survey was conducted on 244 MFDA users in the Bandung Raya area during the pandemic. Data processing is using Structural Equation Modeling (SEM) with Partial Least Square (PLS) approach. The results of this study show that Facilitating Conditions, Habits, Perceptions of Food Safety, and Food Delivery Hygiene influence the Behavioral Intention to use MFDA during the pandemic. The results of this research can be used by providers to improve strategies for winning the market in pandemic conditions or other disaster conditions in the future.
Implementasi Deep Learning Menggunakan Metode Convolutional Neural Network untuk Mendeteksi Kehalaln pada Kosmetik Hafsah Qonita; Pringgo Widyo Laksono; Yusuf Priyandari
Performa: Media Ilmiah Teknik Industri Vol 22, No 1 (2023): Performa: Media Ilmiah Teknik Industri
Publisher : Industrial Engineering, Faculty of Engineering, Universitas Sebelas Maret

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/performa.22.1.76650

Abstract

The growth rate of the cosmetics industry shows good development, reaching 9.39% in 2020. With so many cosmetic products in the market, consumers must be more careful in choosing the cosmetic products. In addition to the safety factor, the halalness of cosmetics also needs to be considered, especially for Muslim consumers. This research aims to create a halal detection model in cosmetics by implementing one of the deep learning methods, namely convolutional neural network (CNN). .Previous research has successfully created a halal detection model on Korean cosmetics using CNN with an accuracy rate of 95.56%. This research intends to develop previous research by adding classes and the number of datasets. CNN will be used to create a halal detection model in cosmetics by learning the input features in the form of the image of cosmetic ingredient to determine its halalness. Classification is done based on two classes, which are Halal and Shubhat. The results show that the CNN model gets an accuracy value of 98.66% with a loss of 0.0615 in classifying the halalness of cosmetics. Model testing using the testing dataset gets an accuracy value of 98.67%. The F1-score value in each class is 98.66% for the halal class and 98.67 for the shubhat class. The CNN model that has been created is appropriate because it shows high accuracy and low loss on training, validation, and testing data without experiencing overfitting or underfitting,
Proses Produksi, Sumber Material Protein dan Karakteristik Produk Daging Analog: Review Widyastuti Widyastuti; Muhammad Kusumawan Herliansyah; Herianto Herianto
Performa: Media Ilmiah Teknik Industri Vol 23, No 1 (2024): Performa: Media Ilmiah Teknik Industri
Publisher : Industrial Engineering, Faculty of Engineering, Universitas Sebelas Maret

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/performa.23.1.82813

Abstract

Daging analog merupakan produk dari protein nabati yang tekstur, warna, rasa, serta kandungan nutrisinya menyerupai daging hewan. Salah satu tantangan utama dalam memproduksi daging analog adalah membentuk produk agar menyerupai tekstur dan kualitas sensoris. Tujuan dari telaah pustaka ini adalah menjelaskan prinsip dasar proses produksi daging analog, mengidentifikasi material dan karakteristik produk pada tiap jenis proses. Proses pembentukan daging analog dapat menggunakan teknik extrusion, shearing, spinning ataupun 3D printing. Sumber utama protein nabati yang umum digunakan adalah soy protein isolate, pea protein isolate, dan wheat gluten. Bahan lain yang dapat digunakan sebagai alternatif dan additive dijelaskan lebih terperinci dalam review ini. Karakteristik daging analog yang dihasilkan berfokus pada stándar kualitas tekstur serat dan kualitas sensoris (mouthfeel, chewiness, cohesiveness, springiness, juiciness)
Evaluasi Stasiun Kerja Industri Garmen dengan Motion Study Gisya Amanda Yudhistira; Rona Sutra Dewangga Dyah Utami; Rahmaniyah Dwi Astuti; Qurtubi Qurtubi
Performa: Media Ilmiah Teknik Industri Vol 22, No 1 (2023): Performa: Media Ilmiah Teknik Industri
Publisher : Industrial Engineering, Faculty of Engineering, Universitas Sebelas Maret

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/performa.22.1.72083

Abstract

Keberlanjutan suatu perusahaan berkaitan dengan kinerja sumber dayanya, dan tentu idak terlepas dari manajemen sumber daya manusia dan kegiatan operasional yang ada. Seperti pada industri garmen, banyaknya sumber daya harus dikelola dan diawasi dengan baik guna mencapai kinerja yang diinginkan. Hasil observasi awal ditemukan ada tidak kesesuaian antara rata-rata hasil produksi 40 unit per jam dengan ketercapaian produk yang ada yaitu 33 unit per jam. Sehingga perlu identifikasi lanjutan untuk menyelesaikan permasalahan ini. Menggunakan metode motion study, di proses proses penyatuan panel dan aksesoris, diketahui pada tangan kanan terdapat 99 gerakan efektif dan terdapat 10 gerakan tidak efektif, pada tangan kiri terdapat 16 gerakan efektif dan gerakan 21 tidak efektif. Di proses penjahitan zipper otomatis, pada tangan kanan terdapat 13 gerakan efektif dan tiga gerakan tidak efektif, pada tangan kiri terdapat 12 gerakan efektif dan 6 gerakan tidak efektif. Sehingga perbaikan layout sangat direkomendasikan untuk mengurangi ketidakefektifan gerakan kerja.
Perancangan Strategi Pengembangan Bisnis Bakery dengan Pendekatan Blue Ocean Strategy (Studi Kasus) Nur Izzaty; Rr Seza Pramuditha; Hasan Yudie Sastra; Didi Asmadi
Performa: Media Ilmiah Teknik Industri Vol 23, No 1 (2024): Performa: Media Ilmiah Teknik Industri
Publisher : Industrial Engineering, Faculty of Engineering, Universitas Sebelas Maret

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/performa.23.1.72087

Abstract

The level of competition in market, particularly in the bakery industry, has become more intensive notably post the pandemic Covid-19. Meanwhile, the strategy implemented by the bakery businesses tends to be on the red ocean, the market in which each business competes each other exhaustively in order to win a market share and destroy others. BL is one of the bakeries in Langsa, Aceh Province. BL’s business has been declining gradually and facing intensive competition in the industry. Therefore, the purpose of this research is to design a business development strategy for BL to create a new uncontested market space by applying value innovation. The process of value innovation is implemented with the approach of Blue Ocean Strategy (BOS) and its application Blue Ocean Studio. The result of this research is a new strategy adjusted to the needs of the three tiers of noncustomers by eliminating the service factor whenever the customers choose the product, and eliminating the factor of strategic location; reducing product variation; enhancing texture and flavor variants, hospitality service, cleanliness and comfort, branding, and attractive bakery design; creating delivery services, products distribution, healthy products for diets, and providing seating facilities as well as coffee corner in the bakery.
Perancangan Meja Kerja Ergonomis Dengan Metode Antropometri pada Proses Inspection Checking Output Green Tire di Perusahaan X Bagus Wahyu Nur Pratama; Rosi Herlianti; Zulfa Fitri Ikatrinasari
Performa: Media Ilmiah Teknik Industri Vol 23, No 2 (2024): Performa: Media Ilmiah Teknik Industri
Publisher : Industrial Engineering, Faculty of Engineering, Universitas Sebelas Maret

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/performa.23.2.84759

Abstract

Perusahaan manufaktur merupakan perusahaan yang banyak mengelola barang mentah menjadi bahan jadi yang memiliki beberapa bagian yang terlibat disetiap lini produksi. Posisi kerja dan tata cara melakukan pekerjaan tidak dibuat dengan baik, faktor penyebab ini menjadi permasalahan yang dapat menyebabkan bahaya dalam bekerja pada operator hingga menyebabkan kelelahan bekerja. Penelitian ini bertujuan membuat suatu perancangan meja kerja yang ergonomis dengan metode antropometri pada proses inspection checking output green tire di perusahaan x agar pekerja terhindar dari resiko cedera yang berdasarkan keluhan dari para pekerja dengan menyesuaikan ketinggian rata-rata pekerja dan memiliki pengatur agar dapat disesuaikan. Hasil dari penelitian ini memiliki perhitungan skor RULA untuk analisis resiko dari proses atau cara kerja yang mendapatkan nilai skor 7 atau perlu adanya analisa dan implemetasi perubahan serta perhitungan antropometri dari beberapa responden pekerja pada bagian tersebut dengan kriteria laki-laki dewasa dan mendapatkan pengukuran data pada tubuh responden yang mana untuk merancang meja kerja ini menggunakan data persentil 5, persentil 50 dan persentil 95. Ketinggian meja kerja yang dibuat yaitu 95 cm dan dapat di adjust dari paling rendah 86 cm hingga paling tinggi 104 cm. Ketinggian tersebut sudah masuk skala berdasarkan hasil perhitungan secara ergonomi antropometri. Serta, dapat mengurangi skor RULA menjadi 2.

Page 39 of 40 | Total Record : 398

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