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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 5 Documents
 1 
Search results for , issue "Vol 14 No 01 (2017)" : 5 Documents clear
EVALUASI SIFAT FISIKOKIMIA TEMPE WARNA DENGAN PENGGUNAAN KUNYIT SEBAGAI PEWARNA ALAMI DAN PENAMBAHAN SDB ( Sabouraud Dextrose Broth) Sihmawati, Rini Rahayu; Panjaitan, Tiurma W. Susanti; Rosida, Dwi Agustiyah
Heuristic Vol 14 No 01 (2017)
Publisher : Fakultas Teknik Universitas 17 Agustus 1945 Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30996/he.v14i01.1041

Abstract

This research is determining the impact of adding natural dyes turmeric and Sabouraud Dextrose Broth (SDB) against physicochemical of tempeh. Benefits of the research is to support the food security program through increased value-added tempeh using natural dyes. This research was conducted by the method of experimental design was completely randomized. The first treatment is concentration of turmeric (K) and the second is the concentration of SDB. The first consists of three concentration levels (0.5% , 1% and 1.5%), and the second also consists of three concentration levels (1% , 2% and 3% ) and repeated 3 times. The test results chemically the protein , fat and ash contents between the tenth treatment showed not significant (P> 0.05), the test results of water content between the ten treatments of at least two show difference (P <0.05), also carbohydrate (P <0:01).Keywords: physicochemical, colored tempeh, turmeric, natural dyes, SDB
PENJADWALAN MESIN PADA SISTEM PRODUKSI FLOW SHOP UNTUK MEMINIMALKAN KETERLAMBATAN Saputro, Irwan Adi; Mundar, Siti i
Heuristic Vol 14 No 01 (2017)
Publisher : Fakultas Teknik Universitas 17 Agustus 1945 Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30996/he.v14i01.1043

Abstract

The high rate of demand and the many type of products that have to be made, is a separate issue for PT Bioli Lestari. Delays in delivery of goods to consumers become a daily sight. Production scheduling in accordance with corporate characteristics needs. This research tries to find the method of scheduling according to the characteristics mentioned above. By the method of comparison between conventional method and repeated production scheduling method, ie Dannenbring method, Palmer method and Campbell Dudek Smith method, finally known that Dannenbring method resulted in the number of delayed work of 4 jobs with mean lateness of 8826.53 minutes medium Palmer method there are 5 jobs that are late With Mean lateness 4512.97 minutes, and on the Campbell Dudek Smith method the amount of work delayed were 4 jobs with mean lateness 9162 minutes. And the other side known that with conventional method there ware 9 jobs late. Based on that, then the corresponding method is Campbell Dudek Smith method with the number of jobs that are delayed ware 4 jobs and the mean lateness 9162 minutes.Keywords: scheduling, flow shop, tardyness, Repetitive Production.
RANCANG BANGUN ALAT BANTU KERJA PENGEMASAN GAS BIO KE DALAM TABUNG MELON Samsuri, Moh.; ., Asmungi
Heuristic Vol 14 No 01 (2017)
Publisher : Fakultas Teknik Universitas 17 Agustus 1945 Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30996/he.v14i01.1044

Abstract

There has been a lot of biogas packaging done by the community, but so far there are many weaknesses in it so there needs to be further research. This research is intended to ergonimically design a working tool for packaging of bio gas into melon tubes. Using the Nordic body map and measuring the fatigue level, a manual ergonomically shaped work auxiliary device has been proven to be safe, comfortable and painless for the user. To fully fill the melon tube requires only 115 pumps with an average fatigue level of 15.1% (not exhausting).Keywords: work aid tool, biogas, melon tube
SISTEM MANAJEMEN KESELAMATAN DAN KESEHATAN KERJA PADA PROYEK PENINGKATAN STRUKTUR JALAN Lokajaya, I Nyoman
Heuristic Vol 14 No 01 (2017)
Publisher : Fakultas Teknik Universitas 17 Agustus 1945 Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30996/he.v14i01.1045

Abstract

The purpose of this study was (1) Knowing the implementation of the management system of health and safety work on the project Improvement of Structure Road City Limits Muara Teweh - Kandui, (2) Determine the state of completeness of facilities related to the implementation of health and safety system working on the project, (3) Obtain great need for the cost of providing health and safety at work on the project. After the analysis of occupational health and safety system, it was found that (1) Implementation of occupational health and safety management in occupational health and safety system in a very good condition. It was manifested in the form of the performance of the application of the implementation of health and safety at work based on the Minister of Public Works No. 9 of 2008 with a value of 86.22%, (2) Completed facility related to the implementation of the system of occupational health and safety was average, which was shown from the results Assessment Completed amenities occupational safety and health based on the Minister of Public Works No. 9 of 2008 with a value of 76.36%, (3) of the need for the cost of providing health and safety based on the Minister of Public Works No. 9 in 2008 was Rp 169.37 million.Keywords:health and safety management system, project
ASPEK MUTU DAN TINGKAT KESUKAAN KONSUMEN TERHADAP PRODUK MIE BASAH DENGAN SUBSTITUSI TEPUNG PORANG Panjaitan, Tiurma W Susanti; Rosida, Dwi Agustiyah; Widodo, Richardus
Heuristic Vol 14 No 01 (2017)
Publisher : Fakultas Teknik Universitas 17 Agustus 1945 Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30996/he.v14i01.1040

Abstract

Keunggulan tepung porang (Amorphophallus konjac) adalah memiliki kandungan serat tinggi, terutama pembubaran serat. Selain itu, tepung ini memiliki kemampuan menyerap air dan bisa membentuk gel yang bisa meningkatkan kelenturan pada mie basah. Rumusan masalahnya adalah bagaimana jika tepung porang digunakan sebagai ramuan dalam pembuatan mie basah, apakah mie basah yang terbuat dari tepung porang lebih disukai oleh konsumen? Penggantian tepung porang ternyata memberikan pengaruh yang signifikan terhadap kandungan air, protein, lemak, karbohidrat dan abu mie basah. Mie dengan lebih banyak tepung porang tersubstitusi, maka kadar air, kadar lemak dan kadar abu meningkat, sementara kadar protein dan karbohidrat menurun. Hasil uji organoleptik yang menggambarkan tingkat preferensi konsumen terhadap mie basah yang dimasak yang dihasilkan, menunjukkan bahwa tepung substitusi porang sampai 15% tekstur dan warna lebih disukai oleh konsumen. Untuk penyedap, substitusi tepung porang 10% masih disukai konsumen dengan frekuensi 40%, sedangkan tepung substitusi porang di atas 10% hanya beberapa negara bagian seperti aroma mie basah yang dihasilkan.Kata kunci: Tingkat kesukaan, mie basah, tepung porang

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