Peran Teknologi Dalam Mengembangkan Potensi Ekspor Topeng Malangan (Analisis Situasional Dan Rencana Solusi)

2018 ◽  
Vol 2 (1) ◽  
pp. 35
Author(s):  
Nurida Finahari
Keyword(s):  
Production Process ◽  
Wood Species ◽  
Management System ◽  
Raw Materials ◽  
Business Management ◽  
Production Equipment ◽  
Cultural Events ◽  
The Arts ◽  
Puppet Show ◽  
Three Stages

The art of chisel mask is developed in Tumpang Malang area as part of dance costume fairs, puppet show andcultural ritual, although in its development, this mask sculpture is also sold and become a tourism commodity. The potentialsales of mask sculptures is increasing, especially because of the demanders are foreign tourists, cultural enthusiasts andcomponent of tourism activities. That is, Topeng Malangan has the potential to be developed as an export commodity. Thesales system is still limited to cultural events or when there is a visit of education and tourism to the arts-padepokan. Thisprompted some people around the padepokan to start a home industry to meet the availability of the mask. In general, theproblems encountered by the craftsmen are (1) availability of raw materials, especially for suitable wood species, (2)production equipment, especially for pre-carving process and preservation of product, (3) there is no standard marketingscheme, (4) does not have a business management system, and (5) highly skilled craftsmen are still very limited. The solutionsoffered are divided into three stages: (1) technological strengthening, including strengthening production process technologyand increasing the number of craftsmen; (2) establishing business management; and (3) establishing trademarks, copyrightsand product marketing expansions

scholarly journals Penguatan Aspek Produksi pada KWT Amanah untuk Peningkatan Produktivitas

2020 ◽  
Vol 8 (2) ◽  
Author(s):  
Shanty Kusuma Dewi ◽  
Dian Palupi Restuputri
Keyword(s):  
Focus Group ◽  
Production Process ◽  
Focus Group Discussion ◽  
Raw Materials ◽  
Group Discussion ◽  
Production Equipment ◽  
Packaging Process ◽  
Analysis And Evaluation ◽  
New Variant ◽  
The Village

Abstract. Amanah farmer women group (KWT) is an association of housewives who live in the village of Binangun, Bumiaji, Batu City. Amanah farmer women's groups began to stand in 2016. The problem faced is the limited production equipment, especially on the packaging process. The rare of banana as raw materials for chips also become problems and make the production process stop. The concept of PDCA (Plan, Do, Check, Action) are applying to solve problems in KWT Amanah. The program used a participatory approach that directly involved KWT Amanah in the FGD (focus group discussion), brainstorming, interviews, and consultations regarding activities and solutions to be carried out. The results of the analysis and evaluation show the increased productivity in the banana chips production process, especially in the packaging process. KWT Amanah also has additional knowledge and skills in using new equipment, which is sealer machines and cassava chopper machines. The new variant of the product will increase revenue and become a solution if there is a lack of banana as raw materials.Keyword : production process, productivity, training, technologyAbstrak Kelompok wanita tani (KWT) Amanah merupakan suatu organisasi perkumpulan ibu ibu yang berdomisili di dusun Binangun Desa Bumiaji, Kota Batu. Kelompok wanita tani Amanah mulai berdiri pada tahun 2016. Permasalahan yang dihadapi oleh mitra pengabdian adalah masih terbatasnya alat produksi dan yang menjadi perhatian adalah pada proses pengemasan dan kendala saat bahan baku susah didapatkan maka tidak ada proses produksi. Pelaksanaan kegiatan mengadopsi dari konsep PDCA (Plan, Do, Check, Action) Metode yang digunakan dalam pelaksanaan kegiatan pengabdian  dengan pendekatan partisipatif (partisipative approach) dimana mitra pengabdian dalam hal ini KWT Amanah terlibat langsung baik dalam FGD (focus group discussion), brainstorming, wawancara dan konsultasi terkait kegiatan dan solusi yang akan dilakukan.  Dari hasil analisa dan evaluasi yang dilakukan didapatkan peningkatkan produktivitas pada proses produksi kripik pisang terutama pada proses pengemasan. KWT Amanah juga memiliki tambahan pengetahuan dan ketrampilan dalam menggunakan peralatan baru yaitu mesin sealer dan mesin perajang singkong. Dengan adanya varian baru maka akan menambah pendapatan dan mengatasi solusi jika terjadi kelangkaan bahan baku pisang.Kata Kunci : proses produksi, produktivitas, pelatihan, teknologi

scholarly journals Potret Kinerja UMKM Sepatu Di Bogor Dalam Berkompetisi Pada Perekonomian Di Indonesia

2018 ◽  
Vol 6 (2) ◽  
pp. 102-108
Author(s):  
Gen Gen Gendalasari ◽  
Triandi Triandi
Keyword(s):  
Gross Domestic Product ◽  
Production Process ◽  
Production Control ◽  
Small And Medium Enterprises ◽  
Business Management ◽  
Production Capacity ◽  
Production Equipment ◽  
Production Processes ◽  
Equipment Production ◽  
Medium Enterprises

The contribution of the micro, small and medium enterprises sector to gross domestic product increased from 57.84 percent to 60.34 percent in the last five years. Uptake of labor in this sector also increased, from 96.99 percent to 97.22 percent in the same period. (http://www.kemenperin.go.id, 2018), Problems with MSMEs vary, especially for shoe MSMEs. The purpose of this study, 1) What is the performance of MSME shoes in Bogor; 2) What is the model of coaching that can be developed for MSME actors The results of the study show that 1) based on evaluation it is known that the attributes of the production process, production equipment, production control, buildings and facilities, markets, quality standardization, business management, capital, and promotion require improvement. Difficulties in terms of capital make the company still survive with conventional and manual technology, so that production capacity is also relatively limited. In addition, the company's bookkeeping system is still directly controlled by the owner of the company. 2) Shoe MSMEs need guidance in terms of production processes and production facilities. As well as assistance in terms of developing market share both domestically and abroad and developing promotions so that products are more widely known

Development of a Food Safety Management System Based in the Production of Functional Drinks

2021 ◽  
pp. 7-11
Author(s):  
Елена Юрьевна Титоренко ◽  
Евгения Олеговна Ермолаева ◽  
Юлия Владиславовна Устинова ◽  
Евгения Сергеевна Семьянова
Keyword(s):  
Food Safety ◽  
Production Process ◽  
Management System ◽  
Safety Management ◽  
Raw Materials ◽  
Customs Union ◽  
Quality And Safety ◽  
Safety Management System ◽  
Critical Control Points ◽  
Functional Beverages

В рамках промышленного производства первоочередным стало решение проблем обеспечения качества и безопасности пищевых продуктов и подтверждения соответствия. Один из основных документов в данном направлении - Технический регламент Таможенного союза 021/2011 «О безопасности пищевой продукции». Для разработки системы менеджмента безопасности исследуемой продукции были выбраны ГОСТ Р ИСО 22000-2019 и ГОСТ Р 51705.1-2001. Согласно данному стандарту проведен анализ процесса производства функционального напитка с целью гарантии качества и безопасности продукции. Приведена характеристика функционального напитка, в частности нормативные документы, включающие требования к сырью, органолептическим, физико-химическим, микробиологическим показателям, а также показателям безопасности, в том числе требования к хранению готовой продукции. Составлена блок-схема процесса производства исследуемых продуктов с указанием контролируемых процессов и выявленных критических контрольных точек посредством экспертного метода. Рассмотрены опасности, которые позволяют производителю систематизировать знания специалистов, требуемые для определения эффективной комбинации управляющих воздействий. Определены мероприятия по управлению для каждого этапа процесса производства функционального напитка, установлены причины появления опасного фактора и его виды (химические, биологические и физические), а также назначены ответственные лица за данные мероприятия. На заключительном этапе был составлен план ХАССП, в котором определены объекты контроля, мониторинга и предупреждающие действия. На основании проведенных исследований разработан комплект документации для системы менеджмента безопасности пищевой продукции на предприятии. Within the framework of industrial production, the solution of problems of ensuring the quality and safety of food products and conformity assessment has become a priority. One of the main documents in this direction is the Technical Regulation of the Customs Union 021/2011 «On food safety». GOST R ISO 22000-2019 was chosen for the development of a safety management system for the studied products. According to this standard, the analysis of the production process of functional beverages was carried out in order to guarantee the quality and safety of products. The characteristics of functional beverages are given, in particular, regulatory documents that include requirements for raw materials, organoleptic, physico-chemical, microbiological and safety indicators, including requirements for the storage of finished products. A flowchart of the production process of the studied products is compiled with an indication of the controlled processes and the identified critical control points by means of the expert method. The hazards that allow the manufacturer to systematize the knowledge of specialists required to determine an effective combination of control actions are considered. Management measures for each stage of the production process of a functional drink are determined, the causes of the appearance of a dangerous factor and its types (chemical, biological and physical) are established, and responsible persons for these measures are appointed. At the final stage, a HACCP plan was drawn up, which defines the objects of control, monitoring and preventive actions. Based on the conducted research, a set of documentation for the food safety management system at the enterprise has been developed.

Microbiological Performance of a Food Safety Management System in a Food Service Operation

2012 ◽  
Vol 75 (4) ◽  
pp. 706-716 ◽  
Author(s):  
E. LAHOU ◽  
L. JACXSENS ◽  
J. DAELMAN ◽  
F. VAN LANDEGHEM ◽  
M. UYTTENDAELE
Keyword(s):  
Food Safety ◽  
Production Process ◽  
Management System ◽  
Safety Management ◽  
Raw Materials ◽  
Food Service ◽  
Sampling Plan ◽  
Raw Material ◽  
Safety Management System ◽  
Service Operation

The microbiological performance of a food safety management system in a food service operation was measured using a microbiological assessment scheme as a vertical sampling plan throughout the production process, from raw materials to final product. The assessment scheme can give insight into the microbiological contamination and the variability of a production process and pinpoint bottlenecks in the food safety management system. Three production processes were evaluated: a high-risk sandwich production process (involving raw meat preparation), a medium-risk hot meal production process (starting from undercooked raw materials), and a low-risk hot meal production process (reheating in a bag). Microbial quality parameters, hygiene indicators, and relevant pathogens (Listeria monocytogenes, Salmonella, Bacillus cereus, and Escherichia coli O157) were in accordance with legal criteria and/or microbiological guidelines, suggesting that the food safety management system was effective. High levels of total aerobic bacteria (>3.9 log CFU/50 cm2) were noted occasionally on gloves of food handlers and on food contact surfaces, especially in high contamination areas (e.g., during handling of raw material, preparation room). Core control activities such as hand hygiene of personnel and cleaning and disinfection (especially in highly contaminated areas) were considered points of attention. The present sampling plan was used to produce an overall microbiological profile (snapshot) to validate the food safety management system in place.

scholarly journals DESIGNING CLEAN PRODUCTION OF TOFU PROCESSING INDUSTRY IN UD. SUMBER URIP PELAIHARI

2019 ◽  
Vol 8 (2) ◽  
pp. 105-112 ◽  
Author(s):  
Jaka Darma Jaya ◽  
Luthfina Ariyani ◽  
Hadijah Hadijah
Keyword(s):  
Production Process ◽  
Mass Balance ◽  
Animal Feed ◽  
Raw Materials ◽  
Organic Fertilizer ◽  
Waste Utilization ◽  
Processing Industry ◽  
Clean Production ◽  
Three Stages ◽  
Liquid Wastes

Tofu is an Indonesian traditional food which basically made from soybean. Tofu production process yields both solid and liquid wastes. If these are not handled properly, they may cause environmental contamination. Therefore, clean production planning needs to be conducted in order to bringout an environmental friendly industry for increasing productivity, increasing efficiency of raw materials and reducing wastes. This research was conducted at the tofu processing industry UD. Sumber Urip by collecting data through field observation, interview, questionnaire filling and 3 (three) stages of quick scan method which consists of identifing the production process of tofu based on the concept of clean production through the mass balance, analysing the alternative clean production improvements, observating and giving recommendations on waste utilization. The result shows that the tofu production process with clean production through the mass balance produced 210 kg dregs of tofu and 2.115,51 kg total liquid wastes. The research also proposes some alternative improvements of clean production as the implementation of good housekeeping principle, modification of funnel principle grinding, utilization of  personal protective equipment, and implementation of recovery and reduce principle. On the other hand the wastes generated from the tofu production process may be reproduced in to tempe gembus, animal feed, organic fertilizer, and biogas. 

PKM Usaha Kecil Menengah Kerajinan Karawo Di Kelurahan Padebuolo Kecamatan Kota Timur Kota Gorontalo Provinsi Gorontalo

2018 ◽  
Vol 2 (2) ◽  
pp. 105
Author(s):  
Ariawan Ariawan ◽  
Budy Santoso
Keyword(s):  
Social Media ◽  
Computer Program ◽  
Production Process ◽  
Process Management ◽  
Raw Materials ◽  
Business Management ◽  
Marketing Strategies ◽  
Community Partnership ◽  
Skilled Personnel ◽  
Online Stores

Karawo's handicrafts as a superior cultural product of the region, is the identity and also the cultural heritagein Gorontalo City. However, the development of the two partners has problems both in terms of production process,management aspects, and marketing as well. The approach used in achieving the objectives of the CommunityPartnership Program (PKM) is a training method by practicing directly with partners, counseling with lectures,discussions and mentoring each partner and evaluation. The results of the Community Partnership ProgramImplementation (PKM) to overcome partner’s problems are: (a) Production aspects such as cooperating with thegovernment and producers/ distributors of raw materials, so that each partner has one distributor to fulfill raw materials,providing training and mentoring of motif designs using the computer program, so that each partner has skilled personnelin designing motifs using a computer program, Providing training and mentoring procedures and slicing techniques, sothat each partner has additional skilled personnel in the slicing process, Providing equipment / machinery assistance insupporting the production process, so that equipment / machinery is available in supporting the production process ineach partner. (b) Management aspects by providing training and mentoring to the management of business management,so that each partner has human resources who have knowledge and skills in business management. (c) Marketing aspectsby providing training and mentoring on promotion and marketing strategies through social media as well as the practiceof making online stores, so that each partner has the knowledge and insight on promotion and marketing strategies andhas one social media based online store that partners are able to manage by themselves

PRODUKSI BERAS KEMASAN PERSPEKTIF MANAJEMEN BISNIS ISLAM

2020 ◽  
Vol 3 (1) ◽  
Author(s):  
Abdul Latif
Keyword(s):  
Production Process ◽  
Raw Materials ◽  
Case Study Research ◽  
Business Management ◽  
Goods And Services ◽  
Descriptive Research ◽  
Islamic Religion ◽  
Long Time ◽  
Using Data

Production is a human activity to produce goods and services which is then used by consumers. While Islamic business management is idea about how to regulate, manage, and run a business or convenient business with Islamic sharia.The Production process of packed rice that happened to UD Albas Jaya through several processes, start from the search for raw materials to packaging.In passing all these stages should be done properly and correctly as taught by the Islamic religion. This study intends to determine (1) the production process of packed rice at UD Albas Jaya Putih Village, Gampengrejo District, Kediri Regency, (2) knowing the process of packed rice production at UD Albas Jaya Putih Village, Gampengrejo District, Kediri Regency, in terms of Islamic business management. This study used qualitative approach to the type of case study research in the field and descriptive research design. The informants in this study arePacked rice producers, employees and surrounding communities and agents. The method of data collection in collecting data used observation and interview. As for data analysis using data reduction, data presentation, and drawing conclusions. The results of this study indicate that there are several production processes at UD Albas Jaya, including; First, preparation of raw materials (grain) that prioritizes good quality rice, by way of business owners going down to the field to make the selection of raw materials, then if the price of raw materials rises the producers do not increase the prices of their products. Second, the process of breaking the skin, does not cause environmental pollution because the waste can be resold. Third, the process of polishing rice, in addition to polishing rice which is still new, UD Albas Jaya also polishes rice that has not been sold for a long time to appear white again. Fourth, the packaging process, mixing old rice with new rice, as well as imperfect in weighing.fifth, the storage process.See from the production process, the production process of UD Albas Jaya is not in accordance with Islamic business management, because there are still production behaviors that are not in accordance with Islamic business management principles such as; polish old rice to make it look white again, mix new rice with old rice, and less to perfect the scales.

The Workshop Information Management for Underwater Production Facilities

2012 ◽  
Vol 157-158 ◽  
pp. 357-360
Author(s):  
Si Hua Zhao ◽  
Qing Zhang ◽  
Jia Qi Zhao
Keyword(s):  
Production Process ◽  
Information Management ◽  
Management System ◽  
Production Management ◽  
Production Efficiency ◽  
Production Equipment ◽  
Shop Floor ◽  
Operation Conditions ◽  
Production Management System ◽  
Production Facilities

As an important tool of workshop information management, workshop production management system has improved the production efficiency, management level and market competitiveness greatly. Based on the characteristics of deep-water production facilities a related workshop management system has been developed in this paper. The way of workshop data acquisition is presented in detail, bar coding technology is applied in the system to facilitate the information collection of workshop. The workshop information model is probably analyzed, describing the flower of information and material in the workshop visually. In addition, the general structure and modules of the system that is divided into eight modules, such as the planning information management, production equipment management and workshop statistic is described. The structure of the software which is designed in Browser/Server model and information management database is also emphatically studied. The workshop production management system has become a bridge between the ERP at the higher level and the shop floor at the lower level, achieving the information exchanged and shared quickly, then making the workshop production process transparency. Through this system, director can track semi-finished parts in the production line, supervise the production equipment operation conditions, promise the worker in place timely and arrange production plan, manage the production process flexibly.

Development of Pharmaceutical Production Management System Based on RFID

2012 ◽  
Vol 522 ◽  
pp. 810-813
Author(s):  
Nai Fei Ren ◽  
Xiu Jie Wang ◽  
Yang Li
Keyword(s):  
Production Process ◽  
Management System ◽  
Production Management ◽  
Raw Materials ◽  
Coding Method ◽  
Production Management System ◽  
Scheduling Method ◽  
Pharmaceutical Production ◽  
And Control ◽  
Whole Life Cycle

Pharmaceutical is related to people's health and life safety directly, we can track and control pharmaceutical safety and quality by constructing the traceable system of pharmaceuticals whole life cycle, including raw materials, production, transportation and storage. This paper develops a pharmaceutical production management system based on RFID technology, the system realizes the drug security by RFID, puts forward a pharmaceutical coding method according to EPCgloble, constructs a scheduling method and a monitoring of the pharmaceutical production process, and then it will be traceable for the information of pharmaceutical production process.

ANALISIS KINERJA PABRIK TEH HITAM “PAHIT MADU”

2013 ◽  
Vol 13 (3) ◽  
Author(s):  
Djawardi Djawardi ◽  
Yustiar Gunawan
Keyword(s):  
Heat Exchanger ◽  
Production Process ◽  
Black Tea ◽  
Production Equipment ◽  
Standard Means ◽  
Fluid Bed ◽  
Calculation Results ◽  
Low Performance ◽  
Equipment Utilization

The business unit's black tea processing of Perkebunan Nusantara suffered a loss of approximately Rp.60 billion. This is caused by the failure to achieve the quality and quantity of production which has been targeted by the management. Black tea processing factory "Pahit Madu" is required to improve the performance of the production process. To improve the production of black tea starts from improved production equipment through improved equipment utilization. One method ofmeasuring the effectiveness of using an apparatus is Overall EquipmentEffectiveness (OEE). OEE calculation results show that black tea factory "Pahit Madu" for four (4) years under the standard. Means, the effectiveness of utilization of equipment in the factory black tea "Pahit Madu" was still very low. This was shown by the low performance equipment in the milling unit, drying unit and sortation unit. Toimprove the performance of the plant should begin by increasing the Cutting Tearing Curling (CTC) machine in milling stations, machines Fluid Bed Dryer (FBD) and Heat Exchanger (HE) at the drying stations, and Winnower machines at the sortation stations.

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