scholarly journals Waste Minimization Efforts towards Green Logistic at PT Nardevchem Kemindo

2021 ◽  
Vol 6 (4) ◽  
pp. 277-281
Author(s):  
Bernand Setia Agustinus ◽  
Tukhas Shilul Imaroh
Keyword(s):  
Raw Materials ◽  
Tolerance Limit ◽  
Waste Minimization ◽  
Processed Food ◽  
Green Logistics ◽  
Air Conditioners ◽  
Root Cause ◽  
Food And Beverages ◽  
Sales Team ◽  
A Company

PT Nardevchem Kemindo is a company in the distribution of raw materials for processed food and beverages industries. The problem studied in this research is that during the 2015–2019 period, the waste level occurs in the company’s data always exceeds the company's tolerance limit of 1% and always increases each year. The purpose of this research is to find out the root cause of the waste and to formulate the improvement recommendations for the company to minimize waste as the company's efforts towards Green Logistics. The methods used in this research is the DMAIC concept, followed by the fishbone to identify the root cause of the problem, and the FMEA followed by the 5W+1H method to formulate proposed improvements for company. Improvement recommendations for the company are the training for the sales team, installation of air conditioners and thermostat at the warehouse, and formulating SOPs for incoming goods inspection.

scholarly journals USULAN PENERAPAN LEAN SIX SIGMA UNTUK MENINGKATKAN KUALITAS PRODUK SEMEN

2021 ◽  
Vol 16 (1) ◽  
pp. 73-84
Author(s):  
Teti Alawiyah ◽  
Vera Devani ◽  
Nurul Amalia
Keyword(s):  
Six Sigma ◽  
Lean Six Sigma ◽  
Tolerance Limit ◽  
Recruitment Process ◽  
Root Cause ◽  
Work Training ◽  
Periodic Maintenance ◽  
Measure Analysis ◽  
A Company ◽  
Packing Time

Penelitian ini dilakukan di sebuah perusahaan yang bergerak di bidang packing plant. Proses pada packing plant tersebut tentunya tidak terlepas dari permasalahan pemborosan yang menjadi kendala saat pengepakan semen berlangsung. Tujuan dari penelitian ini adalah untuk mengidentifikasi jenis-jenis pemborosan, mengidentifikasi akar penyebab pemborosan, mengeliminasi pemborosan dan memberikan usulan tindakan perbaikan dengan menerapkan Lean Six Sigma. Lean Six Sigma merupakan sebuah metode yang digunakan untuk mengeliminasi pemborosan yang terdapat pada lantai produksi serta mengidentifikasi penyebab kecacatan produk dengan pendekatan DMAIC (Define, Measure, Analysis, Control). Hasil penelitian menunjukkan jenis pemborosan yang paling berpengaruh adalah defect product, waktu pengepakan yang melebihi batas toleransi (OTIFIC), antrian, unnecessary motion, over processing, transportasi dan penumpukkan. Akar penyebab terjadinya pemborosan adalah karena kurangnya keterampilan, kurang teliti dan kelelahan, kondisi peralatan mulai aus serta kurangnya pemeliharaan pada peralatan yang digunakan, SOP kerja yang kurang tepat dan mendetail, alur transportasi yang bolak-balik karena tata letak yang tidak tepat. Aktivitas yang merupakan pemborosan dan harus dieliminasi adalah saat operator packer kedua menghitung ulang jumlah bag. Dari hasil penelitian didapatkan beberapa usulan perbaikan yakni dengan memperbaiki SOP kerja yang ada, menerapkan program 6S, membuat SOP 6S, melakukan pelatihan kerja, membuat standar kriteria khusus dalam proses perekrutan karyawan, membuat label atau tanda pada tiap tumpukkan bag, melakukan pemeliharaan secara rutin dan berkala, melakukan pengawasan terhadap kinerja karyawan serta membuat peraturan baru untuk mendisiplinkan karyawan. AbstractThis research was conducted in a company engaged in the packing plant. The process of packing plant is certainly not separated from the problem of waste that become an obstacle when packing cement in progress. The purpose of the study was to identify the types of waste, identify the root cause of waste, eliminate waste and provide proposed corrective action by implementing Lean Six Sigma. Lean Six Sigma is a method used to eliminate waste on the production floor and identify the cause of product defects with the approach of DMAIC (Define, Measure, Analysis, Control). The results showed the most influential types of waste are defect product, packing time exceeding the tolerance limit (OTIFIC), queuing, unnecessary motion over processing, transportation and stacking. The root cause of waste is due to lack of skills, less through and fatigue, equipment condition began to wear and lack of maintenance on the equipment used, work SOP that is less precise and detailed, the flow of transportation commute due to improper layout. Activity that is a waste and should be eliminated is when the second packer operator recalculates the number of bags. From the research results obtained several proposed improvements namely by improving the existing work SOP, implementing the program 6S, creating SOP 6S, conducting work training, creating special criteria standards in the recruitment process, creating labels or marks in each bag, conduct regular and periodic maintenance, supervise the performance of employees and make new regulations to discipline employees.Keywords: DMAIC; Lean Six Sigma; Product Quality; Waste

Danaher—The Making of a Conglomerate

2010 ◽  
pp. 1-26
Author(s):  
Sriram Nadathur ◽  
L. J. Bourgeois
Keyword(s):  
Raw Materials ◽  
Low Cost ◽  
Price Increases ◽  
Organic Growth ◽  
Declining Demand ◽  
A Company

Prudential Equity Group had downgraded Danaher to underweight status, citing concerns over its inadequate organic growth. By March 2009, its CEO wondered how to keep growing a company that faced changing worldwide economic circumstances, pressure from low-cost competitors, new competitors, flat or declining demand for company products, price increases for certain raw materials, and criticism from market analysts.

D. Perhitungan HPP Telur Asin Dengan Pendekatan Variabel Costing Pada UD Mulya Jaya

2019 ◽  
Vol 4 (1) ◽  
pp. 30
Author(s):  
Neno Pratiwi ◽  
Andre Setiawan ◽  
Ilmi Cayono ◽  
Johan Trinanto
Keyword(s):  
Decision Making ◽  
Production Process ◽  
Raw Materials ◽  
Selling Price ◽  
Assistance Program ◽  
Total Cost ◽  
Cost Of Production ◽  
The Cost ◽  
A Company ◽  
Important Objective

ABSTRAK Pada umumnya harga pokok produksi dalam akuntansi diartikan dengan jumlah biaya dari seluruh pemakaian yang telah dilakukan selama proses produksi atau kegiatan yang mana mengubah bahan baku menjadi produk jadi (produk siap pakai/siap saji). Tujuan penting dalam tugas ini yaitu memperhitungkan harga pokok produksi dari UD Mulya Jaya dengan menggunakan pendekatan variabel costing untuk mengetahui besarnya harga pokok pada setiap produk yang diproduksi. Pentingnya penentuan harga pokok produksi dapat dilakukan sebelum para usaha menentukan harga jual. Pendampingan ini bertujuan untuk membantu mencari dan menentukan harga pokok produksi yang dapat digunakan untuk menetapkan harga jual. Pendampingan ini dilakukan untuk membantu wirausaha dalam program kerja, yaitu bimbingan akuntansi dengan fokus perhitungan harga pokok produksi. Dalam menentukan harga pokok produksi pada UD Mulya Jaya dapat menggunakan pendekatan variable costing yang biasanya metode ini digunakan untuk semacam pengambilan keputusan dalam perusahaan. Melalui program pendampingan kewirausahaan didapatkan hasil perhitungan harga pokok produksi yang menggunakan pendekatan variabel costing. Hasil tersebut dapat menjadi suatu keputusan bagi UD Mulya Jaya untuk dapat menetapkan harga pokok produksi pada setiap produk telur asin. Kata Kunci : Kewirausahaan, HPP, Harga.   ABSTRACT In general, the cost of production in accounting is defined as the total cost of all uses that have been made during the production process or activities which convert raw materials into finished products (ready-to-use / ready-to-serve products). An important objective in this task is to calculate the cost of goods manufactured from UD Mulya Jaya by using a variable costing approach to find out the cost of goods on each product produced. The importance of determining the cost of production can be done before businesses determine the selling price. This assistance aims to help find and determine the cost of production that can be used to set the selling price. This assistance is carried out to help entrepreneurs in work programs, namely accounting guidance with a focus on calculating the cost of production. In determining the cost of production at UD Mulya Jaya, it can use the variable costing approach, which is usually used for a kind of decision making in a company. Through the entrepreneurship assistance program, the results of the calculation of the cost of production are obtained using the variable costing approach. These results can be a decision for UD Mulya Jaya to be able to set the cost of production for each salted egg product. Keywords: Entrepreneurship, COGS, Price

Reduce, Reuse, Recycle and Recovery in Sustainable Construction Waste Management

2012 ◽  
Vol 446-449 ◽  
pp. 937-944 ◽  
Author(s):  
M.A Kazerooni Sadi ◽  
Arham Abdullah ◽  
Masoud Navazandeh Sajoudi ◽  
M.F.M. Kamal ◽  
Fatemeh Torshizi ◽  
...  
Keyword(s):  
Waste Management ◽  
Construction Industry ◽  
Raw Materials ◽  
Waste Minimization ◽  
Sustainable Construction ◽  
Construction Waste ◽  
Management Processes ◽  
Waste Minimisation ◽  
Minimization Technique ◽  
Local Construction

The construction industry consumes a substantial amount of raw materials in its processes and the output is obviously the product and most importantly the waste material. Other than that, the construction industry is well known as one of the worst environmental polluters. This study is to determine the use of waste minimisation technique in creating sustainable waste management in order to identify the technique which has the most capabilities to reduce on-site waste. The objective of this study is to assess the waste minimization techniques taken from the 4R concept (which includes reduce, reuse, recycle and recovery techniques) in minimizing the waste in construction waste management. The most used waste minimization technique found in the 4R concept would be waste reduction. This shows that the local construction industry has the knowledge necessary to plan out the waste management processes but the implementation is still far from satisfying. Additionally, the findings reveal that because the industry is profit-driven, construction practitioners are motivated by profit to adapt to this techniques.

scholarly journals Penerapan metode fuzzy sugeno untuk prediksi persediaan bahan baku

2019 ◽  
Vol 9 (2) ◽  
pp. 12-20
Author(s):  
Julio Warmansyah ◽  
Dida Hilpiah
Keyword(s):  
Fuzzy Logic ◽  
Raw Materials ◽  
Mean Absolute Percentage Error ◽  
Raw Material ◽  
Percentage Error ◽  
Human Power ◽  
Absolute Percentage Error ◽  
Input Variables ◽  
A Company

 PT. Cahaya Boxindo Prasetya is a company engaged in the manufacture of carton boxes or boxes. The company's activities also include cutting and printing services using machinery and human power. The problem faced in this company is the difficulty of predicting the amount of inventory of raw materials that will be  included in the production. The remaining raw materials for production will be used as the final stock to get the minimum, the goal is to reduce excess stock Overcoming this problem, fuzzy logic is used to predict raw material inventories by focusing on the final stock. In this study using Fuzzy Sugeno, with three input variables, namely: initial inventory, purchase, production, while the output is the final stock. Determination of prediction results using defuzzification using the average concept of MAPE (Mean Absolute Percentage Error). The results obtained, using the Fuzzy Sugeno method can predict the inventory of raw materials with a MAPE value of 38%. 

scholarly journals Selection of Fish Raw Material Suppliers by Integrating ANP and Topsis Methods in CV. Riki Utama Mandiri

2021 ◽  
Vol 1 (2) ◽  
Author(s):  
Aula Fajar Iman Sakti ◽  
Wiwik Sulistiyowati
Keyword(s):  
Supplier Selection ◽  
Raw Materials ◽  
Rank Order ◽  
Raw Material ◽  
Network Process ◽  
The Common ◽  
Common Problems ◽  
Frozen Fish ◽  
A Company ◽  
Selection Of

CV. Riki Utama Mandiri is a company in distributing an economic fish frozen product. This company distributed any kind of retail and wholesaler, both domestic and export. They distributing many frozen fish products variant such as Patin Fillet and Shark Fin. The all raw materials of those frozen seafood was obtained by three different suppliers. The common problems found in CV. Riki Utama Mandiri mostly about raw patin fish supplier which often committed delivery delays.  The purpose of this research is to fixing the supply chain management in deciding the more accurate selections of raw materials supplier. To overcome the common problems that happen. Analytical network process (ANP) will simplify the criteria weight values and sub criteria of each supplier. Meanwhile, technique for others reference by similarity to ideal solution (TOPSIS) method is used for giving a rank order of the alternative supplier. This research is expected for being a consideration for the company in obtaining a good and more effective kind of raw supplier. We also expecting the company for tighten supplier selection more effective way so that it can fullfilled the existing standard. Also to overcome the common problems such as delivery delays, competing raw materials with uncertain quality, and difficulty in sort out the raw materials due to size issues.

scholarly journals Pengolahan Sagu menjadi mie prebiotik sebagai makanan fungsional dan upaya peningkatan ketahanan pangan di Desa Alai Selatan, Kecamatan Tebing Tinggi Barat, Kepulauan Meranti

2020 ◽  
Vol 2 ◽  
pp. 112-116
Author(s):  
Atria Martina ◽  
Wahyu Lestari ◽  
Tetty Marta Linda ◽  
Saberina Hasibuan ◽  
Imelda Wardani
Keyword(s):  
Food Security ◽  
Sweet Potato ◽  
Raw Materials ◽  
Food Product ◽  
Nutritional Composition ◽  
The Body ◽  
Processed Food ◽  
Sensory Features ◽  
Purple Sweet Potato ◽  
Improve Food Security

Noodles are a processed food product favored by most Indonesians, generally made from wheat which must be imported. Kepulauan Meranti Regency is the largest producer of sago in Indonesia. One of the products made from sago that is widely produced in Meranti is sa.go noodle. Making noodles with local raw materials such as sago and sweet potato is an effort to improve food security. Traditional sago noodle has  high carbohydrate and fiber content but still has disadvantages such as not having inulin content as a prebiotic, less antioxidant and a less attractive color, while purple sweet potato contains inulin as prebiotic components, high antioxidants, vitamins and minerals.The utilization of prebiotics insago noodle has multiple advantages since they improved probiotic growth in the body, sensory features and provide a more well-balanced nutritional composition as functional food. This community service program aims to training on the process of making prebiotic sago noodles to the community in Alai Selatan Village.This activities are carried out by course and practice methods.The results showed that the participants were interested in making prebiotic sago noodles because they had a more attractive features, more nutritious and had a delicious taste. Prebiotic sago noodles can be used as an effort to biodiversify sago noodle products to support food security and improve the community's economy.

scholarly journals Protein and Mineral Contents of Cocoa Beans Fermentation from Luwu Timur Regency, South Sulawesi

2017 ◽  
Vol 33 (3) ◽  
pp. 196
Author(s):  
Asma Assa ◽  
Alfian Noor ◽  
Misnawi Misnawi ◽  
Muh. Natsir Djide ◽  
Muliadi Muliadi
Keyword(s):  
Raw Materials ◽  
Processed Food ◽  
Cocoa Beans ◽  
Mineral Contents ◽  
Fermentation Time ◽  
Time Treatment ◽  
South Sulawesi ◽  
Time Variations ◽  
Macro And Micronutrients

Cocoa beans are raw materials of cocoa processed food products rich in protein and minerals. Availability of sufficient quantities greatly determines the nutritional quality of the food. One of the post-harvest processes affecting the protein and minerals contents in cocoa beans is fermentation. The purpose of this study was to determine the protein, macro, and micronutrients contents in fermented cocoa beans of PBC 123, BR 25, and MCC 02 clones with fermentation time variations for 24, 48, 72, 96, and 120 hours. Methods of analysis used Kjeldahl and Atomic Absorption Spectrophotometer. The results showed that clones, fermentation time, and their interaction affect protein, macro and micronutrients content in cocoa beans. The interaction between BR 25 clone and 48-hour fermentation time showed the highest protein content (13.34%). The highest macronutrients content were found in PBC 123 clone with 72-hour fermentation time for Ca, in MCC 02 clone with 24-hour fermentation time for Mg, in BR 25 clone with 72-hour fermentation time for Na, and in BR 25 clone with 24-hour fermentation time for K. The highest micronutrients contents were found in PBC 123 clone  with 96-hour fermentation time for Fe, in MCC 02 clone with 120-hour fermentationtime for Mn, and in BR 25 clone with 96-hour fermentation time for Zn. Variations  of protein,  macronutrients and micronutrients contents in cocoa beans were affected  by clone variety and fermentation time treatment.

scholarly journals ADDED VALUE ANALYSIS ON FRIED ONION OF UD. SAFARI BAWANG GORENG IN KELURAHAN KEBUN TEBENG BENGKULU CITY

2018 ◽  
Vol 8 (1) ◽  
pp. 62-70
Author(s):  
Zuhardi Perdana Putra ◽  
Reswita Reswita Reswita ◽  
Irnad Irnad Irnad
Keyword(s):  
Economic Growth ◽  
Raw Materials ◽  
Value Added ◽  
Raw Material ◽  
Added Value ◽  
Value Analysis ◽  
Horticultural Crops ◽  
Processed Products ◽  
A Company

ABSTRACTAgroindustry is an agriculture based industry that has an important role in economic growth in Indonesia. One of the agricultural subsector is horticultural crops, namely onion. The need for onion consumption in Indonesia has always increased. In the Bengkulu city there is a company engaged in the industry of fried onions are "UD. Safari Bawang Goreng". This research is done with consideration of the company has long standing, big enough company, and produce about 336 kg/day. Fried onions are processed products that are processed from the main source of raw material is onion. The processed onion comes from Brebes Java. To know the process can be done by the method of observation, and participation. Processed red onion products produce added value that can be analyzed by Hayami method. The process of onion processing into fried onions consists of several stages, namely the provision of raw materials, onion gaebage, sorting, slicing onion, affixing onion with flour, frying, pressing, packaging. The process of onion treatment into fried onions is called value added. The added value obtained in this study amounted to Rp 9549.65 / Kg BB.Keywords: Fried Onion, Hayami Method, Added Value.

scholarly journals Pemberdayaan Masyarakat Melalui Pengolahan Singkong menjadi Bahan Baku Produk Olahan Makanan di Desa Tarung Manuah, Kecamatan Basarang, Kabupaten Kapuas

2020 ◽  
Vol 5 (4) ◽  
pp. 404-409
Author(s):  
Titin Apung Atikah
Keyword(s):  
Community Service ◽  
Raw Materials ◽  
Human Life ◽  
Food Products ◽  
Community Empowerment ◽  
Processed Food ◽  
Knowledge And Skills ◽  
Service Activities ◽  
Service Activity ◽  
Processed Products

Cassava is a type of plant that is easy to grow in various types of soil, and its cultivation method is relatively easy. The stems, leaves, and tubers of cassava have various benefits for human life. Limited knowledge and skills regarding the diversification of cassava-based processed products are an obstacle for which solutions must be sought. The purpose of this service activity is to empower the community, especially partners/target groups, through training on processing cassava into raw materials for processed food products. Community service activities carried out using training/mentoring and demonstrations/practices are one of the solutions that can be carried out for community empowerment. The results of community service activities show that all participants (100%) can actively participate in receiving all the knowledge and skills transferred and are interested in doing it themselves at home (100%). Processed products in the form of cassava flour will be consumed by themselves (77%) and sold (23%) with processed food products of cassava lunkhead (89%) and cassava noodles (11%), which were of high interest. This data shows that community service activities carried out by Palangka Raya University can contribute and become a solution to overcome problems faced by the community.

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