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Jurnal Rekayasa Sistem Industri

jrsi
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Published by Universitas Katolik Parahyangan

ISSN : 02161036 EISSN : 23391499 DOI : https://doi.org/10.26593/jrsi.v7i1.2798.47-54

Core Subject : Engineering,

Industrial & Manufacturing Engineering

Data and Analytics Decision Analysis E-Business and E-Commerce Engineering Economy and Cost Analysis Human Factors Information Systems Intelligent Systems Manufacturing Systems Operations Research Production Planning and Control Project Management Quality Control and Management Reliability and Maintenance Engineering Safety and Risk Management Service Innovation and Management Supply Chain Management Systems Modeling and Simulation Technology and Knowledge Management

Arjuna Subject : Teknik (semua kategori) - Tenik Industri dan Manufaktur

Articles 360 Documents

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PERBAIKAN KUALITAS PRODUK TAHU BANDUNG DI TAHU NR MENGGUNAKAN METODE SEVEN TOOLS DAN HEART Egar Naufal Ari Satya; Wahyudin Wahyudin; Rianita Puspa Sari
Jurnal Rekayasa Sistem Industri Vol. 11 No. 1 (2022): Jurnal Rekayasa Sistem Industri
Publisher : Universitas Katolik Parahyangan

Tahu NR is a small factory that produces tofu Bandung, where the problems that often occur in Tahu NR are problems quality product tahu bandung like texture, dirty, and color defects. Because of these problems, it is necessary to control the quality of tofu Bandung products. The purpose of this study is to find out what factors cause defects in tofu Bandung products and identify activities that have a probability of error to workers in the production process of tofu Bandung as a basis for providing suggestions for improvements with the seven tools and the HEART method. The results of this study indicate that the factors that influence the defects of Bandung tofu products are human, machine, method, material, and environmental factors. The human factor is the most dominant factor because almost the entire production process is done manually, the number of workers is small with a large number of requests, and the frequent change of workers. All activities in the production process have a probability of error, this is because almost the entire production process in Tahu NR is done manually by workers. The greatest probability of error is in the printing process which has a potential error in the imperfect tofu printing process which can cause the tofu product to have defects in the texture with a HEP value of 0.311.

The Effect of Service Quality on Customer Satisfaction by Moderation of Organizational Culture and Price in View of ISO/IEC 17025:2017 iswahyuningsih iswahyuningsih; Nilda Tri Putri; Elita Amrina; Alizar Hasan
Jurnal Rekayasa Sistem Industri Vol. 11 No. 1 (2022): Jurnal Rekayasa Sistem Industri
Publisher : Universitas Katolik Parahyangan

Quality is an important thing to be discussed anywhere and anytime. Service quality is a determining factor in satisfying customers to achieve economic improvement. Based on previous research, it was found that there is a relationship between organizational culture and customer satisfaction. The quality culture in a laboratory organization reflects the overall organizational culture. This is in line with the ISO/IEC 17025:2017 which requires the application of a quality culture in a calibration laboratory. Price is also an element that needs to be analyzed to achieve customer satisfaction in a calibration laboratory. This study aims to analyze the effect of service quality on customer satisfaction by moderating organizational culture and prices in an ISO/IEC 17025:2017 accredited laboratory in the province of West Sumatra. The data was collected by distributing questionnaires to 93 respondents from government agencies and private companies in West Sumatra. Then, the data was processed using the method of Partial Least Square-Structural Equation Modeling (PLS-SEM). The results of this study indicate that service quality, organizational culture, and price have a positive and significant effect on customer satisfaction in a calibration laboratory. Moderation of organizational culture and price have no significant effect on the relationship of service quality to customer satisfaction in a calibration laboratory.

Layout Analysis of Goods Storage: Case Study Spare Part Warehouse Z Company Edo Wijaya
Jurnal Rekayasa Sistem Industri Vol. 11 No. 1 (2022): Jurnal Rekayasa Sistem Industri
Publisher : Universitas Katolik Parahyangan

This research is a case study to solve the problems that occur at PT. Z, which is engaged in palm oil processing. The case raised is the spare parts warehouse of PT. Z, where the problem that has occurred so far is the policy of random storage in the spare parts warehouse. This results in irregularities that complicate the process of receiving, storing, searching and releasing spare parts, which is indicated by the high total travel distance in the warehouse. Thus, the purpose of this study is to minimize the total travel distance in the spare parts warehouse by using a dedicated storage policy which is based on an analysis of the product storage layout (spare parts). Based on the results of data processing using a dedicated storage policy, the initial trip distance is 4257.25 meters and the proposed trip distance is 4002,5 meters. From these conditions, it can be concluded that using a dedicated storage policy can reduce the total travel distance in the spare parts warehouse by 254,75 meters or around 5,9%.

NIAT ADOPSI TEKNOLOGI ONLINE GROCERY SHOPPING: EKSTENSI TECHNOLOGY ACCEPTANCE MODEL Hotna Marina Sitorus; Christa Vania
Jurnal Rekayasa Sistem Industri Vol. 11 No. 1 (2022): Jurnal Rekayasa Sistem Industri
Publisher : Universitas Katolik Parahyangan

The purpose of this paper is to study factors affecting customer intention to adopt Online Grocery Shopping (OGS) technology. OGS is a service provided by supermarket which enables customers to purchase groceries online. While OGS services offer various benefits, the adoption in Indonesia is still low. The proposed model is developed by extending Technology Acceptance Model with compatibility, visibility, social influence and perceived risk. The model is evaluated using partial least square structural equation modeling (PLS-SEM) based on 108 valid data collected from supermarket customers. The findings show that the customers’ intention to adopt OGS is significantly affected by perceived usefulness and perceived ease of use. Based on total effect analysis, it was found that the intention to adopt OGS is determined by compatibility, perceived usefulness, perceived ease of use, social influence and perceived risk. Furthermore, the study proposes several recommendations for supermarket managers to improve the adoption of OGS.

A Perancangan Aplikasi E-Retail untuk Membangun User Experience Positif dalam Kegiatan Berbelanja Offline: Perancangan Aplikasi E-Retail untuk Membangun User Experience Positif Natasha Stephanie Salim; Thedy Yogasara
Jurnal Rekayasa Sistem Industri Vol. 11 No. 1 (2022): Jurnal Rekayasa Sistem Industri
Publisher : Universitas Katolik Parahyangan

Shopping is a basic needs activity for humans in order to fulfil their needs. However, current technology development affect most of millenials shopping behavior and it becomes a challenge and an opportunity for offline stores retailers to offer easiness and quickness. This study aims to design an offline shopping app design that is expected to help consumers in having an easy, quick, and a new shopping experience. The initial design process is collecting a list of user needs regarding offline shopping activities at Yogya Department Store. Furthermore, the determination of mission statement, audience modelling, conceptual design, implementation design, and implementation is done according to Web Semantics Design Method. These stages produce 3 application design concepts, namely E-Store, V-Store, and E-Shop. Based on the assessment result of 4 respondents, the E-Store design concept got the highest score of 18,6 referring to the fulfillment of the user needs list. The E-Store design concept then developed into a high-fidelity prototype by adapting several features using Adobe XD. The evaluation was done by testing the usability and user experience of 12 participants. Participants were asked to do the task list and give an assessment with System Usability Scale and generate quantitative data with a score of 79 and qualitative data is obtained from participant responses. User experience testing was done by HEART framework and show an excellent result with a score above 70%. Subsequent improvements are made to each point that got a low score or a negative response along with suggestions from participants.

Studi Pemanfaatan Limbah Material Polypropilene (PP) untuk Pembuatan Produk Cone Benang dengan Penambah Material Kalsium Karbonat Adhi Setya Hutama
Jurnal Rekayasa Sistem Industri Vol. 11 No. 1 (2022): Jurnal Rekayasa Sistem Industri
Publisher : Universitas Katolik Parahyangan

Based on data from SIPSN (Sistem Informasi Pengolahan Sampah Nasional) Ministry of Environment and Forestry, Indonesia's waste stockpile in 2020 reached 33 million tons, and 17.12% of it was plastic waste. The government has several alternative solutions in waste management, such as the creation of a waste bank, compost house, maximizing the 3R (reduce, reuse, and recycle) program, and applied plastic waste for renewable energy. Research on the use of PP plastic waste for the manufacture of recycled yarn cones is also included in the use of the 3R program which is being discussed by the government. The aim of this research is to obtain the mechanical characteristics (flexural strength) and mass weight between the cones made from recycled PP and pure PP. Based on the observations that have been made, the cone product with PP material has a compressive strength characteristic of 0.4 – 0.8 kg/mm2 and a weight of 10.5 – 11.5 grams. The study of the use of PP plastic waste to be used as a cone product begins with preliminary research related to optimizing product manufacturing parameters on injection machines. The next step process is making cone products with added calcium material. After the product has been printed, the next step is flexural testing and measurement of the mass of the product. Based on the test results, the product of pure PP cone material with 5% and 10% calcium carbonate added, and recycled PP material with 15% calcium carbonate addition is the result that meets the mass standard (10.5 g to 11.5 g) and flexural strength. (0.4 kg/mm2 to 0.8 kg/mm2). Because the focus of research is on the use of plastic waste, so the ideal cone product is recycled PP material with the addition of 15% calcium carbonate.

Analisis Strategi Content Marketing pada PT. Saudagar Buah Indonesia Menggunakan Metode Six Sigma Larasati Septya Rizqi; Irfan Ardiansah
Jurnal Rekayasa Sistem Industri Vol. 11 No. 2 (2022): Jurnal Rekayasa Sistem Industri
Publisher : Universitas Katolik Parahyangan

This research is a field observation at PT. Saudagar Buah Indonesia, which is one of the companies that work on snacks known as fruit strips. Rebranded in February 2020, which coincided with the COVID-19 pandemic, PT. Saudagar Buah Indonesia experienced difficulties in marketing its products offline. Therefore, they maximized their marketing activities online. In their online marketing efforts, the marketing team of PT. Saudagar Buah Indonesia conducts various digital marketing strategies, including content marketing. The purpose of this research is to examine the advantages and disadvantages and provide improvements to the content marketing strategy run by the marketing team of PT. Saudagar Buah Indonesia. Six Sigma is an industry-accepted and proven methodology used for business process improvement. This methodology is known as a disciplined methodology for defining, measuring, analyzing, improving, and controlling the quality of products, processes, and transactions of every company, with the goal of almost all defects being eliminated through a stage known as DMAIC (Define, Measure, Analyze, Improve, and Control). Six Sigma methodology is carried out qualitatively by analyzing problems and controlling or improving each issue. This research proposes improvements to the content marketing strategies, where the gain is expected to enhance the quality as well as deficiencies.

Perancangan Ulang Tata Letak Fasilitas Pabrik PD Ayam Ras dengan Metode Systematic Layout Planning (SLP) Ade Yulia
Jurnal Rekayasa Sistem Industri Vol. 11 No. 2 (2022): Jurnal Rekayasa Sistem Industri
Publisher : Universitas Katolik Parahyangan

PD Ayam Ras is a food industry that processes coffee beans into ground coffee ready for brewing. The problems that arise in PD Ayam Ras are caused by unplanned layout design between departments, inefficient material transfer distances and costs material handling that have not been calculated. This causes departments that have closely related material flow sequences to be located far apart. In addition, there is backflow (backtracking) resulting in movement back and forth in the production process. PD Ayam Ras still has empty space that has not been utilized so that space utilization is not optimal resulting in inefficient material flow in the coffee powder production process, thus increasing distance and costs material handling. The purpose of this research was to determine the initial layout of the PD Ayam Ras, analyze the layout of PD Ayam Ras factory based on material handling distances, material handling costs and inter-departmental linkages and produce a proposed layout design for PD Ayam Ras .The method used to redesign the facility layout in PD Ayam Ras factory is Systematic Layout Planning (SLP ) method with the help of Blocplan software. The results of the study obtained an efficiency of 36.02 % with costs material handling of Rp. 540,559.40 per day.

Peningkatan Kualitas Layanan Penyedia Layanan Logistik Berdasarkan Integrasi SERVQUAL dan QFD Ramli Murgani; Sawarni Hasibuan
Jurnal Rekayasa Sistem Industri Vol. 11 No. 2 (2022): Jurnal Rekayasa Sistem Industri
Publisher : Universitas Katolik Parahyangan

This study aims to find the causes of customer dissatisfaction and its implications for logistics service provider (LSP) operations management by improving the quality of customer service. This research is a case study on Pusat Logistik Berikat (PLB), a logistics service provider based in Cilincing, Indonesia. Qualitative and quantitative methods were used with the Delphi method for expert validation. Data were collected during the covid-19 pandemic using questionnaires distributed to a limited sample of 50 PLB customers and semi-structured interviews to deepen information related to site observations. The 5-dimensional service quality (SERVQUAL) instrument was validated using 40 completed questionnaires used as primary data, resulting in 33 valid attributes. GAP analysis found 30 attributes have low performance, and reliability, assurance, tangibles, responsiveness, and empathy contribute to customer satisfaction. Empathy was the priority for improving the quality of employees. Six attributes based on importance performance analysis (IPA) were identified as the voice of customer (VOC). Based on QFD evaluation, it was found that for the most critical professional improving the quality of customer service is performance as an added value for the logistics process, and the lowest is the fast response from the customer service team. Highest technical requirements: cycle time and lowest stock out. The technical implications of the SERVQUAL and QFD approaches can be used to increase customer satisfaction through improving the quality of human resources and procurement management.

Improving the Finishing Process of Food Packaging Products Using DMAIC Method Hery Hamdi Azwir
Jurnal Rekayasa Sistem Industri Vol. 11 No. 2 (2022): Jurnal Rekayasa Sistem Industri
Publisher : Universitas Katolik Parahyangan

PT PP2 which is engaged in printing and packaging manufacturing has to provide good quality products and continue to make improvements to survive and win the competition. Currently, PT. PP2 produces a premium product which is a Food Packaging Product program from a company namely Target. Unfortunately, there were many defects found in the production area especially in the Finishing Process Section. Based on the historical data from August 2019, there were 184 pieces of defective products per shift. This study is conducted to reduce four main defects in the finishing process section of food packaging products which are Bending, Plastic Broken, Damaged Shrinkwrap, and PET Bumpy. The DMAIC methodology as a proven and well-known quality improvement method is selected for solving the problem escorting other methods or tools such as why-why analysis, brainstorming, Kaizen activities, and FMEA. The result of implementation shows that defects decreased by 9.05% (from 184 pieces to 21 pieces of defective products per shift) or from 10% down to 1.17%. With this achievement, PT PP2 can be meet the customer requirement and deliver the product within time. This study again also shows that DMAIC is one of the best choices in improving quality, especially in manufacturing industries.

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Editorial Address Jalan Ciumbuleuit No. 94, Bandung-Jawa Barat, Indonesia 40141

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Abstract

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Abstract

Contact Name
Yustina Tritularsih

Contact Email
yustina_tritularsih@atmi.ac.id

Phone
-

Journal Mail Official
jrsi@unpar.ac.id

Editorial Address
Jalan Ciumbuleuit No. 94, Bandung-Jawa Barat, Indonesia 40141

Location
Kota bandung,

Jawa barat

INDONESIA