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INDONESIA
JURNAL TEKNIK INDUSTRI
Published by Universitas Trisakti
ISSN : 14116340     EISSN : 26225131     DOI : https://doi.org/10.25105/jti
Core Subject : Science, Engineering,
Electrical & Electronics Engineering Energy Industrial & Manufacturing Engineering
Jurnal Teknik Industri (JTI) mainly focuses on industrial engineering scientific essays in the form of research results, surveys and literature review that are closely related to the Field of Industrial Engineering
Arjuna Subject : Teknik (semua kategori) - Tenik Industri dan Manufaktur
Articles 385 Documents
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EVALUASI DAN USULAN ALOKASI SUMBER DAYA UNTUK MENGURANGI OVERTIME DENGAN PENDEKATAN SIMULASI PADA DIVISI PUMPING UNIT DI PT FACO GLOBAL ENGINEERING Deodatus Difta; Parwadi Moengin; Sucipto Adisuwiryo
JURNAL TEKNIK INDUSTRI Vol. 3 No. 3 (2013): Volume 3 No 3 November 2013
Publisher : Jurusan Teknik Industri, Fakultas Teknologi Indusri Universitas Trisakti

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (371.2 KB) | DOI: 10.25105/jti.v3i3.1569

Abstract

Salah satu tujuan alokasi sumber daya manusia adalah untuk melakukan penyeimbangan liniproduksi untuk mengurangi overtime. Overtime dilakukan untuk mencegah keterlambatan dalampenyelesaian produksi. Hal ini terjadi di PT. Faco Global Engineering divisi pumping unit. Tujuanpenelitian yang ingin dicapai adalah mengurangi overtime dengan melakukan alokasi sumber daya dilantai produksi.Penelitian dilakukan dengan menggunakan perhitungan line balancing dan pendekatansimulasi. Data-data yang digunakan dalam penelitian ini sebanyak 10 waktu pengamatan produksidan transportasi yang diuji keseragaman dan kecukupan. Setelah dilakukan perhitungan makadidapakan beban kerja terbesar dan nilai efisiensi tertinggi adalah saat welding.Pendekatan simulasi dilakukan dengan membuat model awal dan usulan dimana model awalharus diverifikasi dan divalidasi terlebih dahulu kemudian direplikasi. Setelah dilakukan perhitunganmaka didapatkan replikasi sebanyak 12 untuk 10 model usulan. Model usulan terbaik adalah yangkedelapan yaitu penambahan 1 operator baru pada area welding dan pemindahan 2 operator dariarea setting ke area welding.
MEMINIMASI MANUFACTURING LEAD TIME MENGGUNAKAN VALUE STREAM MAPPING DAN DAMPAKNYA PADA BULLWHIP EFFECT Rahmi Maulidya; Axix Hamka
JURNAL TEKNIK INDUSTRI Vol. 3 No. 3 (2013): Volume 3 No 3 November 2013
Publisher : Jurusan Teknik Industri, Fakultas Teknologi Indusri Universitas Trisakti

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (119.271 KB) | DOI: 10.25105/jti.v3i3.1570

Abstract

Permintaan pasar yang tidak terpenuhi dapat mengakibatkan meningkatnya variabilitasantara jumlah produksi dan permintaan. Selain menyebabkan terjadinya pemborosan, keadaanini juga mendorong terjadinya bullwhip effect. Pada kasus perusahaan yang memproduksiproduk rumah tangga berbahan plastik, diperoleh nilai BE melebihi 1, yang menandaiterjadinya bullwhip effect. Bullwhip effect yang terjadi disebabkan oleh dua faktor utama yaituperamalan permintaan dan lead time. Peramalan permintaan mempengaruhi jumlahketersediaan bahan baku sedangkan lead time memperhatikan manufacturing led time. Padapenelitian diperlihatkan bahwa perbaikan yang dilakukan pada penentuan jumlah produksimelalui peramalan permintaan dapat memperkecil variabilitas Bullwhip Effect. MinimasiManufacturing Lead Time (MLT) dilakukan dengan menghilangkan dan menggabungkanbeberapa operasi produksi. Keterkaitan antara Manufacturing Lead Time dengan ketersediaanbahan baku memiliki hubungan dalam mengurangi nilai Bullwhip Effect sebesar 64,3%.
PERANCANGAN DAN PENGEMBANGAN TAS BACKPACK ERGONOMIS DAN MULTIFUNGSI Nataya Charoonsri Rizani; Agie Satria
JURNAL TEKNIK INDUSTRI Vol. 3 No. 2 (2013): Volume 3 No 2 Juli 2013
Publisher : Jurusan Teknik Industri, Fakultas Teknologi Indusri Universitas Trisakti

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (405.535 KB) | DOI: 10.25105/jti.v3i2.1571

Abstract

Backpack is one of the most attractive bag because of its excellence in the load management.Based on customer’s need identification, there were several primary dan secondary needs. Backpackdesign then was following the rules of product design with attention to ergonomic and financialaspects. Products were designed and developed, made a prototype and tested over a period of timeon the user. Results feedback during implementation include aspects of shapes, sizes, features anddesign.
PENGEMBANGAN INOVASI TEKNOLOGI NANOPARTIKEL BERBASIS PAT UNTUK MENCIPTAKAN PRODUK YANG BERDAYA SAING Rosniyati Suwarda; M. Syamsul Maarif
JURNAL TEKNIK INDUSTRI Vol. 3 No. 2 (2013): Volume 3 No 2 Juli 2013
Publisher : Jurusan Teknik Industri, Fakultas Teknologi Indusri Universitas Trisakti

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (632.864 KB) | DOI: 10.25105/jti.v3i2.1572

Abstract

Innovation has developed nanoparticle technology in agriculture, environment,electronics, optical, and biomedical. Nanoparticle technology advancement can be achievedwith the full support of the industry, academic and government. Technological innovation isone of the main factors driving competition. Proven technological innovation plays animportant role in encouraging industrial structure changes even the creation of newindustries. With nanometer-scale particles, will produce a new type of material is super, suchas the level of violence, power delivery, and magnetic properties. Excess it will producequality products, which is not easy to wear, because the energy-saving heat-resistant, anddoes not require refrigeration. Thus, it will save operational and maintenance costs as wellas environmentally friendly. Changes in the functional properties of nanoparticles can be acompetitive product. Government policy, industry, research and education institutions andcommunities in Indonesia in the field of nano technology is not enough to make Indonesia asone of the important players in the technology. Starch as a raw material widely available innature and is the second largest biomass in nature makes a good substrate for thepreparation of nanoparticles.
KAJIAN BAURAN PEMASARAN DAN MANAJEMEN PENGETAHUAN DALAM INOVASI KABUTO INSTAN Sarinah Sarinah; M. Syamsul Maarif; Yandra Arkeman
JURNAL TEKNIK INDUSTRI Vol. 3 No. 2 (2013): Volume 3 No 2 Juli 2013
Publisher : Jurusan Teknik Industri, Fakultas Teknologi Indusri Universitas Trisakti

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1331.406 KB) | DOI: 10.25105/jti.v3i2.1573

Abstract

Kabuto instant is a product innovation of cassava flour is dried after fermentation originSoutheast Sulawesi. New product Kabuto instant need to touch the marketing mix and knowledgemanagement (KM) in order to have a competitive edge. The concept of the marketing mix (4P) andKM, both focus on how attempts were made to support the business activities of Kabuto instantproducts to gain a competitive edge. Focus on managing the marketing mix marketing in 4 elements:(1) Product, (2) Promotion, (3) Place, and (4) Price. Management of the marketing mix will increasethe interest of consumers against products Kabuto instant. KM see the knowledge available to abusiness Kabuto instant as a major factor of success. Through knowledge of the company superiorresults can be achieved faster, cheaper and with higher quality than their competitors.Knowledge about customers, target market and other factors that may influence the likelihoodthat a faster utilization of opportunities and a more flexible response to the threat. From theperspective of a marketing mix and KM promising positive impact on the cost structure and revenuestream Kabuto instant. This paper demonstrates the advantages of using the marketing mix and theKM approach that can increase and reduce the risk of business failure by integrating bothapproaches. Management of the marketing mix requires knowledge to manage consumers, consumerknowledge and knowledge of the consumer. KM took on the role as a service provider for theconsumer, managing four (4P) in product innovation Kabuto instant. This study is based on literaturestudies.
STRATEGI IMITASI DAN MANAJEMEN PENGETAHUAN DALAM PENGEMBANGAN INOVASI PLA (POLY LACTIC ACID) PADA AGROINDUSTRIKEMASAN BIODEGRADABEL DI INDONESIA Fitry Filianty
JURNAL TEKNIK INDUSTRI Vol. 3 No. 2 (2013): Volume 3 No 2 Juli 2013
Publisher : Jurusan Teknik Industri, Fakultas Teknologi Indusri Universitas Trisakti

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (97.924 KB) | DOI: 10.25105/jti.v3i2.1574

Abstract

Indonesia has the potential for development of PLA (Poly Lactic Acid) as biodegradablepackaging agroindustry due to the availability of raw material, such as tubers as a source ofstarch and lignocellulose as a source of cellulose, but Indonesia has limitations in terms of itstechnology. This was due to the intensity and quality of the research that has not beenadequate. For that condition, imitation strategies can be developed for PLA (Poly Lactic Acid)agroindustry in Indonesia and the level of product imitation strategies is knockoff or cloning.At that level, PLA agroindustry to be developed completely replicate existing products but haveother brands. With this strategy, the PLA agroindustry is expected to produce a cheaper priceproduct because of the availability of raw materials in Indonesia that easy to fine. Rawmaterial for PLA that can be selected from cassava tubers beacause its easy in cultivation andcheaper among other types of bulbs. To improve competitiveness, the company who built theimitation strategy needs to be managed with the application of knowledge management inorder to be able to last long existence.
PENGEMBANGAN GULA CAIR BERBAHAN BAKU UBI KAYU SEBAGAI ALTERNATIF GULA KRISTAL DENGAN PENDEKATAN SISTEM INOVASI Suripto Suripto; M. Syamsul Maarif; Yandra Arkeman
JURNAL TEKNIK INDUSTRI Vol. 3 No. 2 (2013): Volume 3 No 2 Juli 2013
Publisher : Jurusan Teknik Industri, Fakultas Teknologi Indusri Universitas Trisakti

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (110.36 KB) | DOI: 10.25105/jti.v3i2.1575

Abstract

Alternative sweetener (glucose and fructose syrup) made from cassava is still imported.Potential of domestic raw materials is very large. In terms of technology and businessfeasibility, commercialization of small-scale manufacturing of liquid sugar can be done. Thisproduct is also excellent for food, beverages and medicines. The problem is the innovationprocess is not so well known in the wider community. As an alternative strategic food product,the development of this product is the responsibility of the government. The purpose of thispaper is to study the development of liquid sugar made from raw cassava with the innovationsystems approach. Innovation system which is used in this assessment is the system ofagricultural innovation by Termel, et al in Zuhal (2010). Key to the success of this developmentis the process of diffusion of innovations to investors in the centers of production and diffusionof cassava products to the public. The method used is coaching and training, campaigns andsocialization benefits products.
STRATEGI PENGEMBANGAN PRODUK SUSU KEDELAI DENGAN PENENTUAN KARAKTERISTIK PRODUK Trisna Trisna; M. Syamsul Maarif; Yandra Arkeman
JURNAL TEKNIK INDUSTRI Vol. 3 No. 2 (2013): Volume 3 No 2 Juli 2013
Publisher : Jurusan Teknik Industri, Fakultas Teknologi Indusri Universitas Trisakti

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (223.847 KB) | DOI: 10.25105/jti.v3i2.1576

Abstract

The aim of this paper is to descripe how a knowledge management plays a role in thedevelopment of new products with the determining of soy milk consumer characteristics andproduct characteristics by Kano method. Knowledge is a basic in decision making for newproduct development. Analysis conducted for costomer characteristic determination bydetermining costumer atribute influence buying decision and costomer clasification. Productcharacteristic in this paper uses Kano Method. The result of analysis of product characteristicshowed that halal labeling, soybean picture in packaging, inclusion of business address, ,inclusion of nutrient information, medium sweetness level are characteristic required to newproduct development of soy milk.
MANAJEMEN RISIKO INOVASI PRODUK OLAHAN SUSU SAPI BERDASARKAN TAHAPAN PROSES MANAJEMEN INOVASI Winnie Septiani; M. Syamsul Maarif; Yandra Arkeman
JURNAL TEKNIK INDUSTRI Vol. 3 No. 2 (2013): Volume 3 No 2 Juli 2013
Publisher : Jurusan Teknik Industri, Fakultas Teknologi Indusri Universitas Trisakti

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (432.091 KB) | DOI: 10.25105/jti.v3i2.1577

Abstract

Dairy product innovation has potential to be developed to overcome the problems of lowquality of dairy produced by the farmers. This leads to rejection of dairy by the dairy containerKoperasi Unit Desa (KUD) before getting to the Industri Pengolahan Susu (IPS) and eventuallywasted. Innovation processed products are studied in this paper is a product processed at the levelof UKM using simple processing technology. Product innovation is needed to survive in thecompetitive market, but on the other hand, an important aspect in the success of innovation thatshould be considered is the risk factor. The purpose of writing this paper is to perform a riskassessment innovation dairy cows by stage approach to innovation management processcomprising the step of searching, selection, implementation and learning. Innovation risks areidentified and analyzed based on risk inovation category consists of environmental innovation,technical resources, integration, management, marketing and strategy. The next stage is measuredand analyzed by two-dimensional measurement of the value of the probability and severity values.Furthermore the final stage of this study is to determine the risk management recommendations aremade based in the value of the ranking value risk exposure.
PENINGKATAN KAPASITAS PRODUKSI MELALUI PENERAPAN THEORY OF CONSTRAINT, PENJADWALAN MESIN PARALEL DAN BOTTLENECK SCHEDULING PADA PERUSAHAAN SHEET METAL WORK Sonia Nur Indah Suci; Nora Azmi; Sumiharni Batubara
JURNAL TEKNIK INDUSTRI Vol. 3 No. 2 (2013): Volume 3 No 2 Juli 2013
Publisher : Jurusan Teknik Industri, Fakultas Teknologi Indusri Universitas Trisakti

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (183.181 KB) | DOI: 10.25105/jti.v3i2.1578

Abstract

This study aims to increase the production capacity of the server rack 08U Type Double ASeriesWallmounted BRI on company X. Current production did not reached the expected target of117 units / week because of the bottleneck workstation. The study began by identifying the bottleneckworkstation using the Theory of Constraints (TOC). The result of identification process showed twobottleneck work stations, that are work station Punching and Ovencoating. The production capacitywas improved by performing the steps as follows: 1) Add 1 machine at punching station, 2) performjob scheduling on parallel machines at punching station using Short Processing Time (SPT) criteria;3) perform job sequencing on bending station using Weighted Shortest Processing Time (WSPT)criteria; 4 ) adds overtime at ovencoating stations, and 5) implementing bottleneck scheduling methodto sequence all jobs. The Results of this study showed that makespan was reduced by 12.03% andproduction capacity increased by 41.9% so that the production target of 117% can be achieved.

Page 7 of 39 | Total Record : 385

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