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OPTIMASI PEMAKAIAN JAM KERJA DAN BAHAN BAKU DALAM MEMPRODUKSI MINUMAN INSTAN TRADISIONAL


 
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1. Title Title of document OPTIMASI PEMAKAIAN JAM KERJA DAN BAHAN BAKU DALAM MEMPRODUKSI MINUMAN INSTAN TRADISIONAL
 
2. Creator Author's name, affiliation, country Sondang Kiki Rosita; Padjajaran University; Indonesia
 
2. Creator Author's name, affiliation, country Totok Herwanto; Jurusan Teknik Pertanian dan Biosistem, Fakultas Teknologi Industri Pertanian, Universitas Padjadjaran; Indonesia
 
2. Creator Author's name, affiliation, country Ahmad Thoriq; Jurusan Teknik Pertanian dan Biosistem, Fakultas Teknologi Industri Pertanian, Universitas Padjadjaran; Indonesia
 
2. Creator Author's name, affiliation, country Boy Macklin Pareira; Jurusan Teknik Pertanian dan Biosistem, Fakultas Teknologi Industri Pertanian, Universitas Padjadjaran
 
3. Subject Discipline(s)
 
3. Subject Keyword(s)
 
4. Description Abstract

CV. Cihanjuang Inti Teknik is a small or medium-sized business (UKM) engaged in the traditional beverage processing industry. The company is faced with problems of use to optimize the use of work time so that there is no idle work time or overtime working hours. Other problems, so far the procurement of raw materials carried out is also only based on estimates, namely with raw materials made in stock without taking into account quantitative calculations. The goal programming method is used with the aim of analyzing and describing the optimal use of resources in working hours and raw materials from the average production target needed by the company. The calculation of goal programming is supported by using LINDO (Linear Interactive Discrete Optimizer) program to obtain the optimal number of products from working hours and raw materials needed by the company. The results of the study obtained optimal regular working hours in scenarios I, II, III, and IV respectively in the amount of 159.95 hours/month, 174.25 hours/month, 176.26 hours/month and 192.37 hours/month. There was also an increase in the use of raw materials for ginger, coffee, ginseng and pepper in scenario II, raw materials for ginger, white and vanilla sugar in scenario III, raw materials for white sugar, vanilla and cinnamon in scenario IV.

 
5. Publisher Organizing agency, location Agroindustrial Technology, University of Trunojoyo Madura
 
6. Contributor Sponsor(s)
 
7. Date (YYYY-MM-DD) 2019-09-03
 
8. Type Status & genre Peer-reviewed Article
 
8. Type Type
 
9. Format File format PDF (Bahasa Indonesia)
 
10. Identifier Uniform Resource Identifier https://journal.trunojoyo.ac.id/agrointek/article/view/5052
 
10. Identifier Digital Object Identifier (DOI) https://doi.org/10.21107/agrointek.v13i2.5052
 
10. Identifier Digital Object Identifier (DOI)
(PDF (Bahasa Indonesia))
https://doi.org/10.21107/agrointek.v13i2.5052.g3747
 
11. Source Title; vol., no. (year) Agrointek : Jurnal Teknologi Industri Pertanian; Vol 13, No 2 (2019)
 
12. Language English=en id
 
13. Relation Supp. Files OPTIMASI PEMAKAIAN JAM KERJA DAN BAHAN BAKU DALAM MEMPRODUKSI MINUMAN INSTAN TRADISIONAL (45KB)
 
14. Coverage Geo-spatial location, chronological period, research sample (gender, age, etc.)
 
15. Rights Copyright and permissions Copyright (c) 2019 AGROINTEK
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This work is licensed under a Creative Commons Attribution 4.0 International License.