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Heuristic
Published by Universitas 17 Agustus 1945 Surabaya
ISSN : 16938232     EISSN : 27231585     DOI : https://doi.org/10.30996/heuristic.v22i1
Core Subject : Engineering,
Engineering Industrial & Manufacturing Engineering
Jurnal HEURISTIC is published biannually, in April and October, by Industrial Engineering Department, University of 17 Agustus 1945 Surabaya. Jurnal HEURISTIC aims to: 1. Promote a comprehensive approach to industrial engineering incorporating viewpoints of different disciplines. 2. Strengthen academic exchange with other institutions. 3. Encourage scientist, practicing engineers, and others to conduct research and other similar activities. Scope of the Journal: Optimasi; Ergonomi; Manufaktur; Ekonomi & Manajemen; Logistics and Supply Chain; Data Mining; Analisa Keputusan.
Arjuna Subject : Teknik (semua kategori) - Tenik Industri dan Manufaktur
Articles 92 Documents
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RANCANG BANGUN MESIN GRANUL PAKAN IKAN DAN UDANG GUNA MENGATASI KENDALA MANDIRI PAKAN Untag, Asmungi; Lokajaya, I Nyoman
Heuristic Vol 11 No 01 (2014)
Publisher : Fakultas Teknik Universitas 17 Agustus 1945 Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30996/he.v11i01.608

Abstract

Fish and lobster embankment was main occupation of most of Lamongan regency people. So farthey always used fabricated pellet as a fish and lobster food. And this food supplied by broker.There was a dependency between people and broker. This dependency caused problem, thatwas, broker could rise up the price of pellet whenever he wanted. At the other side, the use offabricated pellet in long time will made embankment media in satiation condition. Thiscondition will made many fishes and lobsters died in growth period and the death up to 40%.Gapoktan was a group of people who explored and invented the alternative fish and lobsterfood. This alternative food was made of natural raw material so it reduced the death until 20%.With this alternative food they wanted to be independent in fish and lobster food procurement.They wanted have alternative pellet. But they didn’t have sciences and technologies to make it.This research was designed to overcome their problem. Designing the extruder machine was theanswer of their problem. Designing was done based on the ergonomic concepts. Finally, wasknown this machine capacity up to 672 kg/day. It means that the machine could fulfill theminimum need of fish and lobster food. There were two variance of diameter of pellet, that wasfive and three millimeters with five until ten millimeter long. With this alternative pellet, theycould save 50.8% food procurement cost or equal Rp 6,097/kg.Kata kunci: rancang bangun, mesin granul, pakan ikan dan udang
EVALUASI KUALITAS PRODUK SUSU KECAMBAH KACANG HIJAU, KAJIAN DARI UMUR KECAMBAH DAN KONSENTRASI Na-CMC Yua Wea, Agnes Saferina; Widodo, Richardus; Pratomo, Yakobus Agus
Heuristic Vol 11 No 01 (2014)
Publisher : Fakultas Teknik Universitas 17 Agustus 1945 Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30996/he.v11i01.613

Abstract

Mung bean (Phaseolus radiatus L.) is one kind of nuts that have been widely knownthroughout the community. Mung beans contain high nutrient value, so it has the potential to bedeveloped into refined products such example is a highly nutritious vegetable milk. This studyaims to determine the effect of age of sprouts and Na-CMC concentration on the quality of milkproduced mung bean sprouts. The research method using a randomized block design (RBD),which consists of two factors and factorial arranged. The first factor is the age of sprouts (K)which sprouts 12 hours, 24 hours and 36 hours. While the second factor is the concentration ofNa-CMC (N) of 0.2%, 0.3% and 0.4%. From each treatment was repeated three times. Analysisthat used to milk mung bean sprouts are the levels of protein, vitamin C, fat content, viscosity andorganoleptic test consists of aroma, flavor and color.The results showed that there was no significant interaction between the two levels of afactor. At the age of sprouts showed treatment differences were highly significant effect on levelsof protein, vitamin C and viscosity, but did not show significant differences in the effects on fatcontent. While treatment concentrations of Na-CMC manunjukkan no significant difference in theeffect of the protein content, vitamin C, fat content and viscosity, but the addition of Na-CMCconcentration can increase the viscosity of milk. Organoleptic assessment results showed that thetreatment of the aroma that gets the highest percentage was K1N1 (sprouts aged 12 hours at aconcentration of 0.2% Na-CMC), treatment K1N3 (sprouts aged 12 hours at a concentration ofNa-CMC 0.4%) received the highest percentage the flavor while for the color treatment that getsthe highest percentage was K1N3 (age sprouts 12 hours with concentrations of Na-CMC 0.4%)and K2N3 (age sprouts 24 hours with concentrations of Na-CMC 0.4%).Kata kunci: kacang hijau, susu kecambah kacang hijau, umur kecambah, kosentrasi Na-CMC
KELAYAKAN INVESTASI PEMBANGUNAN CONVENTION CENTER DI KOTA MAKASSAR Suprawa, Tindra Adi
Heuristic Vol 11 No 02 (2014)
Publisher : Fakultas Teknik Universitas 17 Agustus 1945 Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30996/he.v11i02.618

Abstract

The research was conducted to determine: (1) the value of the investment and appropriate management, (2) get the price of the room rental Convention Center and get a long time the most optimal cooperation with (3) investors Makassar City Convention Center construction using collaboration systems Build Operate Transfer (BOT). The results of this study were (1) Convention Center construction project requires investment of Rp 58.026 billion. Assuming a rate of 10% per year, it acquired the investment period of 13 years 9 months. Convention Center construction project is declared eligible to run. It can be seen from the value of NPV > 0 is Rp 4.490 billion, the value of IRR exceeds the expected interest rate is 11.58%, Break Even Point Convention Center rental business happened in year 8 over 2 months, precisely in 2021, ( 2) the optimal rental fee for each hour is Rp 6.5 million, (3) time of development cooperation with the investor Makassar Convention Center using a system of cooperation Build Operate Transfer (BOT). Based on a DPP, then the values obtained Discounted Payback Period (DPP) from businesses Convention Center is 13 years and 9 months faster than the 15-year investment period.Kata kunci: Convention Center, kelayakan, Build Operate Transfer
KARAKTER TEPUNG HIDROLISAT PROTEIN IKAN GALAMA (Pterotolithus) HASIL HIDROLISIS ENZIMATIS MENGGUNAKAN ACID PROTEASE POWDER (SQZYME PSP-F) jianto, Mu; Revitriani, Marina; Witono, Yuli; yus, Ja
Heuristic Vol 12 No 01 (2015)
Publisher : Fakultas Teknik Universitas 17 Agustus 1945 Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30996/he.v12i01.623

Abstract

Tujuan utama penelitian ini adalah mengetahui hubungan linieritas antara Produk Maillard dengan Kadar Protein Terlarut, Warna dan Derajad Ketengikan serta karakter tepung hidrolisat protein Ikan Galama (Pterotolithus) hasil hidrolisis enzimatis acid protease powder (SQzyme PSP-F). Penelitian dirancang dalam Rancangan Acak Kelompok (RAK) dengan 2 (dua) faktor, Acid Protease Powder sebagai faktor pertama dengan 3 (tiga) level masing-masing sebesar 15.000 unit, 30.000 unit dan 45.000 unit, dan Lama Hidrolisis sebagai faktor kedua dengan 3 (tiga) level masing-masing 60 menit, 90 menit dan 120 menit, diulang 3 (tiga) kali ulangan. Konsentrasi Acid Protease Powder dan Lama Hidrolisis berpengaruh tidak nyata terhadap parameter Rendemen Tepung , terdapat hubungan asosiasi linier antara Produk Maillard dengan Kadar Protein Terlarut, Warna (L, a dan b) dan Tingkat Ketengikan yang dirumuskan dalam persamaan Y = -2.838 + 0.073 X1 + 0.872 X2 – 1.326 X3 + 0.111 X4 + 0.593 X5 – 0.247 X6 dimana ( Y = Produk Maillard, X1 = Rendemen tepung, X2 = Derajad Ketengikan, X3 = Kadar Protein terlarut, X4 = Warna L, X5 = Warna a* dan X6 = Warna b*)Kata Kunci: Asosiasi Linier, Tepung Hidrolisat Protein, Ikan Galama (Pterotolithus) , Acid Protease Powder, dan Produk Maillard
PERANCANGAN SISTEM SORTING BUAH JERUK MANIS BERBASIS PERBEDAAN WARNA KULIT BUAH Kurniawan, Edi
Heuristic Vol 12 No 02 (2015)
Publisher : Fakultas Teknik Universitas 17 Agustus 1945 Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30996/he.v12i02.628

Abstract

Almost all farmers use manual way to identify the level of maturity of oranges in doing the sorting. Identifying using the manual method has some drawbacks, namely the level of accuracy and farmers have already experience. With advances in technology now, sort of citrus fruits is based on the level of maturity can be done using digital image processing. Many digital image processing method one of them is the edge detection method. Edge detection method is used to determine the borders of an object. This study uses edge detection method to determine the extent of the orange color of the peel of citrus fruits because one of the characteristics of citrus fruit maturity level is how dominate the area of orange color on its peel. The results showed that with 10 oranges with a different maturity level, the system can determine it exactly. The average time required by the system to determine the level of maturity of citrus fruits is 0.6 secondsKeywords : citrus maturity, digital image processing, edge detection
ANALISIS PENGENDALIAN KUALITAS LAMINATING BOARD DI PT. TIMUR SELATAN PARE KEDIRI Sihmawati, Rini Rahayu
Heuristic Vol 11 No 01 (2014)
Publisher : Fakultas Teknik Universitas 17 Agustus 1945 Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30996/he.v11i01.609

Abstract

A more tight and high business competition in domestic as well as international marketencourage the company gain better quality product. Consequently, it needs continous improvingeffort toward the process capability, human, machine and environment. It is realized by PT.Timur Selatan at Pare Kediri for it product. The frequent problems emerged are whether theproduct quality including widt, lengt and moisture content according the spesification, whetherthese are delinquencies then what action in needed for good quality.The Aim of this research are : 1). To know whether the product quality ( width, lengthand moisture content) fulfills the specification 2). to know whether is delinquency happened fromcontrol limit. 3). What action are needed for the delinquency improvment. While the purposedhypothesis is the product quality has fulfill the specification and statistic controlling limit.The research is conducted at PT. Timur Selatan Pare kediri, the research methodology isusing the primary data from direct observation and secondary data from company. The dataanalysis is done by applying Statistical Quality Control which uses control X and R chart.The result shows that for the width and moistureContent are in the specification except the length. While for the satistical control shows in controllimit for the length and moisture content except width. The process capability is low for length (0,5479) and mioisture content (0,4018), so it is necessary to increase the process capability.Besides the variable quality is also caused by human factor, machine and equipment.Kata kunci : laminating board, quality control, Control X and R chart
PENGENDALIAN KUALITAS PEMOTONGAN KAIN SATEN PADA PROSES PEMBUATAN TAS DI HOME INDUSTRI X DI KABUPATEN SIDOARJO Putri, Erni Puspanantasari
Heuristic Vol 11 No 01 (2014)
Publisher : Fakultas Teknik Universitas 17 Agustus 1945 Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30996/he.v11i01.614

Abstract

purchasing power, making a number of craftsmen home industry in Sidoarjo either small,medium or produced in homes facing bankruptcy. Their products are not only competingwith a medium or large industrial products that use semi-modern machinery, but alsoimported products, especially from China and Vietnam which relying on cheaper productprices. Ironically, consumers now also its orientation, to model and quality. It which notowned by the craftsman home industry, because their manual production. With thiscondition, resulted in the emergence difficulties for home craftsmen in the industry toimprove and expand its business.With the variety of backgrounds, as described above, the purpose of this researchare to provide recommendations about the quality control, cutting sateen in the process ofmaking bags in the Home Industries X.Solving problems in this research using the method to determine the source ofvariation of the process, that is using the Control Chart of X-bar (average) and R(Range). The results showed that the value of Process Capability Index (Cp) in the HomeIndustry X has a value of Cp = 0.525 <1.00. This means that the process has a lowcapability to meet the specifications of the expected measurement. As well as with size ofKane Performance Index (Cpk = 0.367) were the criteria CPL = 0.367, or CPU = 0.682<1.00, which means that the process is not able to meet the lower specification limit(LSL) and upper (USL). With this condition, it is necessary to control the use of controlchart from the X-bar and R to monitor the ongoing process from time to time, to soquickly take corrective action, if any changes which not desirable in the process ofmaking bags at Home industrial X.Kata Kunci : Pengendalian Kualitas, Indek Kapabilitas Proses (Cp), Indeks Kinerja Kane(Cpk)
ASPEK MUTU PRODUK NATA DE COCO DENGAN PENAMBAHAN SARI BUAH MANGGA Sihmawati, Rini Rahayu; Oktoviani, Devy; untag, Wardah
Heuristic Vol 11 No 02 (2014)
Publisher : Fakultas Teknik Universitas 17 Agustus 1945 Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30996/he.v11i02.619

Abstract

Making nata de coco is one of the way to use waste from coconut water which can not be used so that it can decrease the environment polution . Mango is the fruit which can be found in Indonesia , with high nutrition that can be used for many variation of foods. One of them is fruit juice, that can be added from making nata de coco so that it can be hoped to increase the nutrition value of nata de coco by using Acetobacter xylinum bacteria.The purpose of the research is increasing nata de coco nutrition value with phisical factor ( texture and thickness),also the chemistry factor ( pH and vitamine C content) and sensoric factor / organoleptic ( taste, colour, and flavour).The reseach design which is used for complete random design which consist of 3 treatments using mango juice 6 trial test. The first treatment ( S1) = 15%, the second treatment (S2) = 30%, the third treatment (S3) = 45%.The research result showed that the adding treatment of fruit juice to the pH accid degree, vitamine C , and the nata thickness showed significant influence. For sensoric test / organoleptic in the taste result and flavour showed significant influence while in the colour test there is no influence.Kata kunci: air kelapa, sari buah mangga, nata de coco, Acetobacter xylinum
MENYIASATI FASILITAS LABORATORIUM CNC BAGI SMK YANG BERKEKURANGAN FINANSIAL mungi, As
Heuristic Vol 12 No 01 (2015)
Publisher : Fakultas Teknik Universitas 17 Agustus 1945 Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30996/he.v12i01.624

Abstract

Vocational secondary education (SMK) focused on how to yield a graduate with a high skill level so ready to use as an operator in the world of work (Samadhi, 2014). Therefore kebaradaan laboratory is one of facilities must-have. However, reality shows that there are many SMKs that do not have a CNC laboratory. Lack of adequate funds become classics reasons. This is understandable, because to have a CNC machine worth taking that simple though they should provide funds at least Rp. 350 million, CNC simulator is a highly qualified computer simulation program of CNC machining. From the financial side, this simulator is much very cheap price but in terms of its ability to go far beyond the minimum requirements most of CNC laboratories in SMK existing present. The simulator looks so lively and interesting so that users feel really were in front of actual CNC machine. Because of the strengths of that, the hypothesis could be built is CNC simulators can be used as a medium of learning in the laboratory for the SMK that because of limited funds they dont have a CNC laboratory yet. The research was designed to prove the hypothesis. By using a Likert scale analysis of qualitative data and the data pairs μ test for quantitative data, ultimately it can be seen that the respondents (students and teachers) feel very satisfied (93.33% Likert scale) when using the CNC simulator and because it was an average capability in the field of CNC programming be increased from 73.6 to 95.7 for students and from 98.9 to 87.3 for teachers. From financial aspects the CNC simulator is able to lower the cost of laboratory operations from Rp. 755,000 per month to stay Rp. 175,000 per month. And finally it can be concluded that the simulator can be used to circumvent CNC laboratory in SMK that don’t have much money.Kata kunci: laboratorium CNC, SMK berkekurangan finansial, simulator CNC
PENJADWALAN FLOW SHOP DENGAN PENDEKATAN CROSS ENTROPY-GENETIC ALGORITHM UNTUK MENURUNKAN MAKESPAN PADA PEMBUATAN RODA GIGI Widodo, Dian Setiya; Ellianto, Mario Sarisky Dwi
Heuristic Vol 12 No 02 (2015)
Publisher : Fakultas Teknik Universitas 17 Agustus 1945 Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30996/he.v12i02.629

Abstract

Flow shop is the process of determining the sequence of jobs that have the same product path. While the flow-shop scheduling takes assumption that a number of jobs that each has the same machine work sequence. The problems faced by com-panies, namely the high demand and yet the existence of a good scheduling planning resulted in the company should be able to optimize sche-duling job. One of the ways to solve these problems is by minimizing the Makespan. This research will solve the problem regarding to the flow shop scheduling by using cross entropy-genetic algorithm (CEGA) method to minimize Makespan. The technique that is used to solve the problem is by comparing the result of the application of existing methods in the company with the proposed method (CEGA). To support the application of CEGA used MATLAB software. Finally known that the results CEGA can give optimal solution, Makespan values obtained for 10829 seconds. So far, it was more effective than the method that used at the firm with Makespan efficiency by 10.06%.Keywords: Flow Shop, Scheduling, Cross Entropy-Genetic Algorithm, Makespan.

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