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Resy Kumala Sari
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LPPM Universitas Pahlawan Tuanku Tambusai Jalan Tuanku Tambusai 23 Bangkinang, Kampar, Riau, Indonesia Kode Pos: 28411
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Journal of Engineering Science and Technology Management
Published by Universitas Pahlawan Tuanku Tambusai
ISSN : -     EISSN : 28287886     DOI : 10.31004/jestm
Core Subject : Engineering,
Chemical Engineering, Chemistry & Bioengineering Civil Engineering, Building, Construction & Architecture Control & Systems Engineering Electrical & Electronics Engineering
Journal of Engineering Science and Technology Management is Jurnal Electronic that aims at the publication and dissemination of original research articles on the latest developments in all fields of engineering science and technology, including; Industrial Engineering, Mechanical Engineering, Material Engineering, Electrical and Electronics Engineering, Environmental Engineering, Civil Engineering, Management, Science, and Technology. Journal of Engineering Science and Technology Management is a International peer-reviewed journal dedicated to interchange for the results of high-quality research in all aspects of education and teaching. The journal publishes state-of-art papers in fundamental theory, experiments, and simulation, as well as applications, with a systematic proposed method, good review of previous works, expanded discussion, and concise conclusion. As our commitment to advancing education and teaching, the Journal of Engineering Science and Technology Management follows the open access policy that allows the published articles to be freely available online without any subscription.
Arjuna Subject : Teknik (semua kategori) - Teknik (Lain-Lain)
Articles 164 Documents
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The Effect of Freezing Time on the Melting Time of Ice Blocks at PT Siantar Ice Factory Calvin Klein Sitanggang; Tambos August Sianturi
Journal of Engineering Science and Technology Management (JES-TM) Vol. 6 No. 1 (2026): Maret 2026
Publisher : Journal of Engineering Science and Technology Management

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/jestm.v6i1.376

Abstract

The background of this study is based on the needs of the ice block industry for products with higher resistance to melting in order to maintain distribution quality and improve operational efficiency. This research aims to analyze the effect of freezing duration on the melting time of ice blocks and to determine the most optimal freezing time among 24 hours, 27 hours, and 30 hours. The research methodology employs a mixed-method approach through direct observation conducted during Field Work Practice (PKL). Quantitative data were obtained from measurements of the melting time of ice blocks produced under three different freezing durations with three repetitions, while qualitative data were collected from observations of the freezing process and the physical condition of the ice. The freezing process was carried out at a temperature range of −10°C to −15°C using a brine-based cooling system. The results indicate that freezing for 24 hours produces an average melting time of 8.5 hours, freezing for 27 hours results in an average melting time of 10.2 hours, and freezing for 30 hours results in an average melting time of 12.5 hours. These findings demonstrate that longer freezing durations lead to increased melting time of ice blocks. Freezing for 30 hours provides the longest melting time and is considered the most optimal in enhancing resistance to melting.
Study of the Characteristics of CLC (Cellular Lightweight Concrete) with the Addition of Rice Husk Ash Ramadhan, Syahrul; Setiawan, Beny; Rusnedy, Hidayati
Journal of Engineering Science and Technology Management (JES-TM) Vol. 6 No. 1 (2026): Maret 2026
Publisher : Journal of Engineering Science and Technology Management

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/jestm.v6i1.400

Abstract

This study aims to analyze the effect of adding rice husk ash on the compressive strength of Cellular Lightweight Concrete (CLC) blocks. The research background is based on the need for building materials that are lightweight, environmentally friendly, and possess adequate mechanical strength. Rice husk ash is used as an additive material due to its high silica content and its potential to enhance the bonding between particles in the lightweight concrete matrix. The research method employed is an experimental method with variations in the addition of rice husk ash of 0%, 2.5%, 5%, and 10% by weight of cement. The test specimens were cube-shaped and were tested at the ages of 7, 14, and 28 days in accordance with SNI 8640-2018. The results indicate that the compressive strength increases with both the concrete age and the percentage of rice husk ash addition up to an optimum limit. At the age of 28 days, the highest compressive strength was obtained at the 10% rice husk ash variation, reaching 3.63 MPa, while the 5% variation produced a compressive strength of 3.33 MPa. Compared to lightweight blocks without the addition of rice husk ash, all variations exhibited a significant increase in compressive strength. Based on these results, it can be concluded that the addition of rice husk ash up to 10% is effective in improving the compressive strength of CLC lightweight blocks and meets the requirements for non-structural lightweight blocks.
Analysis of Added Value Brownies Product Using the Hayami Method (Case Study: Syiaghi MSME in Pekanbaru City) Arum Rovarti Ningsih; Pramana, Angga; Putri, Nadya Novianti Dwi; Ihsan, Fikratul; Endyra, Fadlila; Masyitah, Masyitah
Journal of Engineering Science and Technology Management (JES-TM) Vol. 6 No. 1 (2026): Maret 2026
Publisher : Journal of Engineering Science and Technology Management

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/jestm.v6i1.433

Abstract

Syiaghi MSMEs have turned their brownie business into a value-added and competitive venture. A study to analyze the added value and competitiveness of brownies produced by Syiaghi MSMEs in PekanbaruThis study applies a quantitative approach using both primary and secondary data. Primary data was collected through direct observation (survey) at Syiaghi MSMEs and interviews with business owners. Secondary data was collected through library studies and other documents. Respondents in this study were determined using the purposive sampling method. Respondents were selected based on the type of brownies marketed (baked brownies), high daily production volume, and marketing to several campuses and stores. The selected respondents were business actors from Syiaghi MSMEs in Pekanbaru City. The analysis of the added value of brownies used the Hayami method. Based on the results of the research conducted on Syiaghi MSMEs with brownie products, it can be concluded that processing flour into brownies provides positive added value. The added value obtained was IDR 398,792 with an added value ratio of 71%, which is relatively high. This indicates that the processing is able to significantly increase the economic value of the product compared to the raw materials. Syiaghi SME is able to manage the production process efficiently through a combination of raw materials, labor, technology, and appropriate packaging. The high added value contributes positively to business profits, production efficiency, and the competitiveness of brownies in the market, making this business viable and promising for further development.
Analysis of Customer Satisfaction at Coffee Shops Using the Quality Function Deployment (QFD) Approach Integrated with the Importance-Performance Analysis (IPA) Method Putri, Nadya Novianti Dwi; Ningsih, Arum Rovarti; Nasution, Addiena Syahvina; Endyra, Fadlila; Ihsan, Fikratul; Masyitah, Masyitah
Journal of Engineering Science and Technology Management (JES-TM) Vol. 6 No. 1 (2026): Maret 2026
Publisher : Journal of Engineering Science and Technology Management

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/jestm.v6i1.434

Abstract

Coffee Shop XYZ is a coffee shop located in Lampung that provides a space for people from all walks of life to meet and gather with friends. This shop focuses on service quality because service is one of the factors that influence customer satisfaction. This study focuses on the services provided at the coffee shop using the Quality Function Deployment (QFD) method integrated with the Importance-Performance Analysis (IPA) method. This study integrates the IPA and QFD approaches as strategic tools for coffee shop management to transform findings regarding service weaknesses into concrete, systematic, and measurable technical action plans. The result of this QFD development is a House of Quality (HoQ), which contains information regarding the design and development of products or services aimed at identifying value gaps in customer satisfaction levels through the creation of a Planning Matrix within the QFD method. This study involved 100 respondents, each of whom was a general coffee shop consumer and a consumer of Coffee Shop XYZ. The results of this study indicate that there are 10 attributes that do not yet meet consumer expectations because they still have negative values, and a priority order for improvements was derived from the technical responses of Coffee Shop XYZ to enhance consumer satisfaction, particularly regarding service quality, as it has a strong relationship with consumer needs; thus, it is expected that these attributes will make a significant contribution.

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