Jurnal Industri dan Teknologi Samawa

Analisis K3 Dengan Metode HIRARC Dan JHA di PT. TMT Bintan

Rusmalah — 2025-08-03

This study aims to identify and reduce potential hazards during the fabrication process. The research utilizes the Hazard Identification, Risk Assessment, and Risk Control (HIRARC) method for risk analysis and the Job Hazard Analysis (JHA) method to identify hazardous stages. Based on the hazard identification results, the risks associated with each task are assessed based on severity and likelihood to determine the level of risk. The findings indicate the presence of 15 potential hazards across 7 types of tasks in the Sewing Line at PT. TMT Bintan, comprising 4 moderate risk hazards, 3 high risk hazards, and 8 extreme risk hazards. Recommended Risk Control measures applicable to the sewing line system include technical controls (such as equipment maintenance or upgrades, technological improvements, and installation of protective devices), administrative controls (such as the development of regulations, warnings, safer work instructions, and health checks), and the use of personal protective equipment (PPE)

Pengendalian Kualitas Menurunkan Claim Produk Coklat (Collata) Menggunakan Metode Failure Mode And Effect Analysis

Tedi Dahniar — 2025-08-03

PT GMK is a company in the chocolate industry, with its main product being Collata chocolate blocks. Despite being one of the leading producers, the company faces significant challenges in maintaining product quality, especially regarding color, aroma, and weight, which do not meet specifications and could potentially reduce consumer trust. This study aims to identify the root causes of product defects and offer corrective solutions using the Failure Mode and Effect Analysis (FMEA) method and Fishbone Diagram analysis. Based on data from observations and interviews with the production and quality control teams, three main defects were identified with the highest Risk Priority Numbers (RPN): color deviation (RPN 540), aroma deviation (RPN 245), and weight deviation (RPN 120). The Fishbone analysis reveals that human, machine, environment, and method factors significantly contribute to these defects. Proposed corrective actions include retraining operators to improve process understanding, periodic calibration of weighing machines, and improving production environment conditions by adding adequate ventilation. Implementing these improvements is expected to reduce defect rates and enhance the consistency of chocolate bar quality at PT GMK. Additionally, it will strengthen the company’s competitiveness in the market by ensuring higher consumer satisfaction and loyalty

Identifikasi Waste Diproses Produksi Untuk Meminimumkan Penggunaan Ruangan Dengan Pendekatan Lean Manufacturing Di Kedai Kue ABC

Andi Nurwahidah — 2025-08-03

Kedai Kue ABC is a Small and Medium Enterprise (SME) that produces snacks such as cookies, bread, and sponge cakes. Its main product is white bread, which is supplied to five coffee shop outlets. Currently, the demand for white bread reaches 180 loaves per day from three outlets, but the SME can only fulfill 120 loaves, equivalent to supplying two outlets. This study aims to identify waste in the white bread production process and its root causes by applying lean manufacturing principles using the Value Stream Mapping (VSM) and Process Activity Mapping (PAM) methods. The process begins with mapping the current state, followed by analyzing the causes of waste using a fishbone diagram. Subsequently, a more efficient future state map is developed. The results identify two main types of waste: motion waste and transportation waste. The proposed improvements can reduce production time by up to 1,112 seconds (18.95 minutes). Recommendations include eliminating non-value-added activities, combining processes, increasing machine capacity, adding tool racks, rearranging the production layout, and applying the 5S principle to enhance production efficiency at Kedai Kue ABC

Analisis Kebutuhan Kapasitas Produksi Mortar Instan Menggunakan Metode Perencanaan Kapasitas Rough Cut di PT.X

irwan setiawan — 2025-08-03

The rapid development of the industrial world has increased competition among companies, especially in meeting production needs for large and timely demand. This research aims to understand the production process, predict and analyze capacity requirements, and determine the appropriate instant mortar production target for the companies. Forecasting methods are used to estimated incoming demand, and Rough Cut Capacity Planning (RCCP) is employed to determine the capacity a production facility can provide or need within a certain period. RCCP calculates the required capacity using three inputs: MPS, Production Time, and Historical Proportion. Forecasting results using the Single Exponential Smoothing method with a smoothing factor of 0.9 yield the smallest error indicators for four metrics: MAD, MSE, MFE, and MAPE. RCCP results, with a utility of 0.83 and efficiency of 0.93, indicate that the 2023 production capacity requirement is 239,066,667 minutes, while capacity availability is 184,535,560 minutes, meaning the production target cannot be met on time. To determine the appropriate production target, the company employs two strategies: increasing the production load by adjusting the MPS with a production capability of 276,803 and enhancing capacity by implementing a three-shift system, thereby boosting facility production.

Penerapan Metode Moving Average, Exponential Smoothing, dan Linear Regression dalam Peramalan Jumlah Produksi Okky Koko Drink Leci pada PT. XYZ

Nurulinzany — 2025-08-03

PT. XYZ is a company engaged in the soft drink manufacturing industry. One of its products is Okky Koko Drink Lychee. The production capacity of PT. XYZ is 6,000 boxes per shift. The problem that often occurs at PT. XYZ is the discrepancy between the company's work plan and budget (RKAP), production that has been determined at the beginning of the year based on actual data releases. So that the production planning that has been carried out by PPIC is considered less valid, because it is only based on historical data estimates. Based on the results of the study that has been carried out by determining data patterns using the eviews application using the Augmented Dickey Fuller (ADF) test, a trend data pattern is obtained and the methods used are Moving Average, Exponential Smoothing and Linear Regression. Using a smoothing constant with a value of M = 2-9 on the Moving Average, ? used in Exponential Smoothing 0.1-0.9 and x = 2 on Linear Regression. The method that has the smallest level of forecasting error is the Exponential Smoothing method with a value of a = 0.8, because it has a MAD value of 29,931.92, an MSE value of 1,328,504,000 and a MAPE value of 0.27% with a forecast value for the next period of 160,269. So a = 0.8 is the best for forecasting Okky Koko Drink Lychee at PT. XYZ

Efektivitas Lean Logistik Pada Pengelolaan Stok Barang Pada Studi Kasus UMKM “Hoslindshop’’

Syahla Nasywa Ankita — 2025-08-03

Hoslindshop, a micro, small, and medium enterprise engaged in selling Muslim clothing, faces issues of overstock and product defects due to ineffective inventory management. This study aims to identify existing waste and analyze suitable lean logistics strategies to improve operational efficiency. A qualitative approach was used, involving literature review and documentation analysis, supported by the application of PDCA, 5S, and Lean Six Sigma (DMAIC) methods. The results revealed three main types of waste: waiting, inventory, and defects. Lean strategies such as kaizen, Just-In-Time inventory management, and digital inventory systems effectively increased efficiency, reduced waste, and maintained product quality. The study concludes that lean logistics implementation provides significant benefits in enhancing operational efficiency, lowering costs, and improving customer satisfaction in Hoslindshop’s operations

Literature Review: Penggunaan Barcode Pada Inventory Management Pada Perusahaan Retail

Fanny Noviany Alimin — 2025-08-03

Inventory has a very important role to support production activities. The role of Inventory itself is important because it is a raw and auxiliary material in the production process. If we use inventory management properly, the inventory in logistics will be regular, but if we use it improperly, it will cause a decrease in quality, price, service, up to the probability itself. An example of inventory management activities is barcodes to facilitate goods supply activities. The research method that the author uses is literature review using 717,500 journals, author took 20 journals that are in accordance with the research of this scientific article. The main function of inventory management is to ensure that all types of inventory are available at all times. In assisting the inventory management process, there are technology-based developments, namely software that includes a barcode to scan goods in warehousing. barcodes in retail companies make it easy to record goods when goods go out and when goods come in

Analisis Model Peramalan Permintaan Minuman Kopi Menggunakan Pendekatan Time Series di Coffee Shop

Cicilia Pradita — 2025-08-03

Along with the development of the increasingly competitive coffee industry, coffee shops must have a business strategy in managing good coffee supplies to increase competitiveness. Time series forecasting is one of the ways that Koromi Sip & Slurp can use because it serves as a basis for company decision making to develop business strategies. This study aims to determine the best time series forecasting method that can be used as a basis for determining business strategies in managing coffee supplies. The data used is weekly sales data of three types of coffee beans from August 2024 to February 2025. The time series forecasting methods used are Single Moving Average (SMA), Weighted Moving Average (WMA), and Single Exponential Smoothing (SES). Evaluation of the method is carried out based on the forecast error value using the MFE, MAD, MSE, and MAPE methods. The results of the analysis show that the SES method provides the smallest error rate for all types of coffee so it was chosen as the best method. Validation using the Moving Range Chart shows that the forecasting results are within the statistical control limits. Forecasting for the 31st period resulted in a total demand for Sweet Coffee 322 cups, Non-Sweet Coffee 72 cups, and Manual Brew 8 cups. The resulting forecasting is expected to be used as a basis for strategic decision making, one of which is the management of coffee inventory at Koromi Sip & Slurp

Optimalisasi Proses Inbound Melalui Penerapan Lean Logistics Di Warehouse FMCG Pada PT DE

Fikry Shafalah — 2025-08-03

A slow and inefficient inbound process is a major challenge in the warehouse operations of PT DE, a company in the FMCG sector. This study aims to optimize the inbound process through the implementation of Lean Logistics. The method used is a quantitative approach by combining Lean Six Sigma through the DMAIC cycle and Kaizen principles through the PDCA cycle. Observations show that most inbound activities fall under Necessary Non-Value Added (NNVA), such as manual inspections, data entry, and documentation, accounting for up to 93% of the total process duration. Root cause analysis was carried out using Value Stream Mapping and Fishbone Diagram. Improvement solutions include implementing barcode/RFID technology, automated conveyors, employee training, and standardized procedures. After implementation, there was a significant increase in the speed and accuracy of goods receipt. Control was maintained through regular audits and a digital monitoring system. The application of Lean Logistics proved effective in reducing waste, increasing efficiency, and supporting continuous improvement in the FMCG warehouse environment

Perancangan Meja Potong Kayu Menggunakan Metode TRIZ di Laboratorium Sistem Produksi Politeknik ATI Makassar

Andi Nurwahidah — 2025-08-03

The Production System Laboratory at Politeknik ATI Makassar has a practical module that utilizes wood as raw material, necessitating supporting facilities such as a safe and ergonomic cutting table. The current cutting table is rudimentary, consisting of a table with a hole in the middle to accommodate the cutting machine blade. Although this setup facilitates the cutting process, it lacks protective or safety features, increasing the risk of workplace accidents. Additionally, the absence of a measuring tool on the table leads to inaccuracies in product dimensions, often resulting in student projects failing to meet the required specifications. To address these issues, the laboratory has acquired a new cutting machine. However, this machine does not come with a suitable table for its placement. Therefore, this study aims to design and develop a cutting table that enhances workplace safety while incorporating a precise measurement system. The Theory of Inventive Problem Solving (TRIZ) method is employed to identify problems and develop an optimal cutting table design. The findings indicate that the proposed cutting table design meets the requirements of the practical module and is expected to reduce the risk of workplace accidents while improving cutting accuracy

Analisis Produktivitas Pada UMKM Tempe Menggunakan Objective Matrix, Fishbone dan 5W+1H (Studi Kasus: UD. Tiga Putra Arema)

Silvia Firda Utami — 2025-08-03

Tempe producers in Sumbawa Regency have problems in meeting the increasing consumer needs. One of the factors is the unstable price of soybean raw materials, this hurts the sustainability of these small businesses. The purpose of this study is to analyze the calculation of tempe business productivity to carry out business control. The methods used are objective matrix, fishbone and 5W + 1H. The results of this study obtained the productivity index (IP) value in December 2023, namely 2.35%, in January 2024 it was 4.65%, in February 2024 it was 3.2%, in March 2024 it was 2.35%, in April 2024 it was 1.5% and in May 2024 it was 6%. From these achievements, the productivity that increased the most occurred in May 2024 with a performance indicator of 6% while the lowest productivity occurred in April 2024 with a performance indicator of 1.55%.

Analisis Strategi Online Marketing Travelio Dengan Metode AISAS (Attention, Interest, Search, Action & Share)

Ulfah Nafi'ah — 2025-08-03

Since its establishment in 2015, it is known that Travelio's brand awareness is still relatively small compared to competitors in the accommodation service sales sector. However, it was noted that the number of website visits and app downloads for Travelio increased at the end of 2021. This study aims to analyze the marketing strategies used by Travelio, focusing on the use of online marketing strategies. The research was conducted qualitatively through data collection in the form of observations using online ethnography methods, and then analyzed using the AISAS method. The results of the study are described descriptively, outlining which online marketing strategies have been implemented by Travelio based on the AISAS approach. Based on the research, it was found that Travelio uses various online marketing strategies by leveraging different platforms ranging from websites, ads, and social media. Additionally, it was also found that the sharing stage was successfully achieved by Travelio, along with its literature discussion where this stage is similar to the concept of electronic word of mouth in the current digital era

Analisis Mitigasi Risiko K3 Pada Produksi Batu Bata Menggunakan Metode JSA Dan HOR (Studi Kasus: UD. Sejati)

Ulfaturrahmi — 2025-08-03

UD. Sejati is a small business in Nijang Hamlet, Uter Iwes District, Sumbawa Besar, West Nusa Tenggara, which produces 500-1000 red bricks per day. This study aims to analyze the mitigation of occupational health and safety (K3) risks so that work accidents in the production process can be minimized. The study uses two main methods: Job Safety Analysis (JSA) to identify hazards in the work environment and their preventive measures. House of Risk (HOR) focuses on prevention with two stages. HOR 1 assesses potential hazards using (ARP) to determine priority risk agents. HOR 2 designs mitigation for these priority risks. The results of the study with JSA found 16 potential hazards from 15 work activities, such as eye irritation due to rice husk dust, respiratory problems, slipping, and exposure to sparks. Meanwhile, HOR 1 identified 7 priority risks (A15, A13, A5, A14, A8, A12, A7) that require further handling. In HOR 2, 13 mitigation strategies were obtained from 7 main risk agents, with the strategy priority based on the highest ETDk value, namely PA2 at 1283.25. This approach ensures effective and efficient mitigation in reducing OHS risks at UD. Sejati.

Analisis Kepuasan Pelanggan Dengan Menggunakan Metode Importance Performanced Analysis Dapoer Nides.

Wahyu Madeali — 2024-08-03

The COVID-19 pandemic has changed the landscape of the culinary industry. Changes in consumer behavior that tend to cook and eat at home due to stay at home and social distancing policies have triggered a shift in consumption patterns from offline to online, with e-commerce becoming the new backbone. Product availability, functionality, and speed and convenience of delivery are the main driving factors for consumer shopping decisions. In this context, service quality plays a crucial role in creating customer satisfaction. This study focuses on five dimensions of service quality determinants, Reliability, Responsiveness, Assurance, Empathy, and Tangible, to understand and strengthen service strategies amidst the dynamics of the post-pandemic culinary industry. The purpose of the study is to determine what factors are the weaknesses in the quality of restaurant service, and how to increase restaurant sales. The Importance and Performance Analysis (IPA) analysis shows priority areas for service improvement to increase customer satisfaction: Tangibles, namely the need for improvements to conditions and chairs. Reliability: Improving services according to promises and ease of payment. Maintain the speed of delivery and taste of the food.. Responsiveness is Improving the speed of employee service and their ability to answer questions. Maintaining the ease of order delivery. Assurance is improving the consistency of good service to all customers. Maintain parking security. and Empathy is Maintaining opening hours according to promotions.