https://ejurnal.unim.ac.id/index.php/produktiva/issue/feed 2024-12-06T00:04:34-05:00 Jurnal Produktiva jurnal_produktiva@unim.ac.id Open Journal Systems <p>Produktiva merupakan jurnal ilmiah yang ditujukan untuk pengembangan keilmuan bidang teknik industri. Jurnal ini dikelola oleh Program Studi Teknik Industri Universitas Islam Majapahit. Publikasi dalam jurnal ilmiah ini merupakan hasil penelitian atau kajian teori dari mahasiswa, dosen, peneliti dan praktisi. Pengelola jurnal (editor) menerima artikel yang memuat hasil penelitian, lliterature review, atau kegiatan review yang berkaitan erat dengan bidang teknik industri. Jurnal Produktiva terbit dua kali dalam setahun, yaitu bulan Juni dan Desember.</p> https://ejurnal.unim.ac.id/index.php/produktiva/article/view/3549 2024-11-27T23:58:56-05:00 Fani Adi Putra faniadiputra@gmail.com Mohammad Muslimin muslimin_ie@unim.ac.id Rakhmad Wahyudi wahyudi_ie@unim.ac.id

<p><em>Consumer demand forecasting is a crucial aspect of company operational management to optimize production and inventory. This research aims to optimize the demand forecasting system for PVC pipe products at PT Vinilon Jaya Sakti using Exponential Smoothing and Moving Average methods. The analyzed data covers the period from January to December 2023, with a total of 1,559 production units. The study employs three different alpha (?) values: 0.1, 0.3, and 0.5 to identify optimal accuracy levels. Results show that the Exponential Smoothing method with ? = 0.3 provides optimal balance between model stability and responsiveness, with MAPE below 10%. This model effectively accommodates demand fluctuations and provides accurate forecasting for medium-term planning. The model implementation contributes significantly to optimizing the company's sales and inventory management.</em></p>

2024-12-06T00:00:00-05:00 Copyright (c) 2024 Jurnal Produktiva https://ejurnal.unim.ac.id/index.php/produktiva/article/view/3552 2024-12-05T22:47:55-05:00 Moh ikhsan bagus A ikhsanbagus300601@gmal.com Mohammad Muslimin muslimin_ie@unim.ac.id Rakhmad Wahyudi wahyudi_ie@unim.ac.id

<pre id="tw-target-text" class="tw-data-text tw-text-large tw-ta" dir="ltr" data-placeholder="Terjemahan" data-ved="2ahUKEwjOkfi4lP-JAxXQxjgGHTI4OHcQ3ewLegQICxAU" aria-label="Teks terjemahan: This research aims to evaluate customer satisfaction with Kofibrik Mojokerto services and determine the attributes that need to be improved to improve service quality. Considering the intense competition in the cafe and coffee industry, it is important for companies to improve service quality in order to maintain customer satisfaction. This research involved 40 respondents, with data collected through a 5-point Likert scale questionnaire. The methods used are Service Quality (Servqual) and Importance Performance Analysis (IPA). The results show that the average service quality in the tangible dimension is 4.28 for customer perception, while customer expectations are 4.41, resulting in a gap value of -0.13. In the reliability dimension, perception is 4.24 and expectation is 4.36 with a gap of -0.12. The responsiveness dimension shows a perception of 4.29 and an expectation of 4.39 with a gap of -0.23. In the assurance dimension, perception is 4.32 and expectation is 4.40 with a gap of -0.08. The empathy dimension recorded a perception of 4.37 and an expectation of 4.42 with a gap of -0.23. Based on the Importance Performance Analysis, the main priority attributes for improvement, which are in quadrant A, include speed and accuracy in cooking and serving orders, employee accuracy in transactions, ease of calling employees, employee readiness to help customers choose menus, quick response to customer complaints, and availability of security guarantees (CCTV) for parking and luggage."><span class="Y2IQFc" lang="en">This research aims to evaluate customer satisfaction with Kofibrik Mojokerto services and determine the attributes that need to be improved to improve service quality. Considering the intense competition in the cafe and coffee industry, it is important for companies to improve service quality in order to maintain customer satisfaction. This research involved 40 respondents, with data collected through a 5-point Likert scale questionnaire. The methods used are Service Quality (Servqual) and Importance Performance Analysis (IPA). The results show that the average service quality in the tangible dimension is 4.28 for customer perception, while customer expectations are 4.41, resulting in a gap value of -0.13. In the reliability dimension, perception is 4.24 and expectation is 4.36 with a gap of -0.12. The responsiveness dimension shows a perception of 4.29 and an expectation of 4.39 with a gap of -0.23. In the assurance dimension, perception is 4.32 and expectation is 4.40 with a gap of -0.08. The empathy dimension recorded a perception of 4.37 and an expectation of 4.42 with a gap of -0.23. Based on the Importance Performance Analysis, the main priority attributes for improvement, which are in quadrant A, include speed and accuracy in cooking and serving orders, employee accuracy in transactions, ease of calling employees, employee readiness to help customers choose menus, quick response to customer complaints, and availability of security guarantees (CCTV) for parking and luggage.</span></pre>

2024-12-06T00:00:00-05:00 Copyright (c) 2024 Jurnal Produktiva