https://ejurnal.unim.ac.id/index.php/produktiva/issue/feedJurnal Produktiva2025-01-14T00:40:33-05:00Jurnal Produktiva jurnal_produktiva@unim.ac.idOpen 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/3549Pemenuhan Target Permintaan Penjualan Perusahaan Dengan Menggunakan Metode Exponential Smoothing Dan Moving Average Di PT Vinilon Jaya Sakti2024-11-27T23:58:56-05:00Fani Adi Putrafaniadiputra@gmail.comMohammad Musliminmuslimin_ie@unim.ac.idRakhmad Wahyudiwahyudi_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>2024-12-06T00:00:00-05:00Copyright (c) 2024 Jurnal Produktivahttps://ejurnal.unim.ac.id/index.php/produktiva/article/view/3552Analisis Kualitas Pelayanan Terhadap Kepuasan Pelanggan Menggunakan Metode Service Quality (Servqual) dan Importance Performace 2024-12-05T22:47:55-05:00Moh ikhsan bagus Aikhsanbagus300601@gmal.comMohammad Musliminmuslimin_ie@unim.ac.idRakhmad Wahyudiwahyudi_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>2024-12-06T00:00:00-05:00Copyright (c) 2024 Jurnal Produktivahttps://ejurnal.unim.ac.id/index.php/produktiva/article/view/3550Pengukuran Kinerja Supply Chain Mengggunakan Metode Suppyl Chain Operations Reference Pada Perusahaan Third Party Logistics2025-01-14T00:39:13-05:00Rachman Agus Santosor.agussantoso@unim.ac.idPipit Sari Puspitorinipuspitorini_ie@unim.ac.idRakhmad Wahyudiwahyudi_ie@unim.ac.id<p>This study aims to measure the supply chain performance of third-party logistics (3PL) companies using the SCOR (Supply Chain Operations Reference) method. SCOR is a conceptual model developed by the Supply Chain Council to measure supply chain performance with five core processes: plan, source, make, deliver, return, and enable. With increasing competition in the global industry, the efficiency of logistics performance is an important key to the sustainability of the company. This research was conducted in the Mojokerto region and focused on the warehousing sector. The results of the study are expected to help the company identify areas that require improvement, manage delivery-related risks, and improve overall operational efficiency. Data was collected through in-depth interviews and data was analyzed using a qualitative approach. This research makes a significant contribution in understanding how performance measurement using the SCOR method can be implemented in the context of third-party logistics companies in Indonesia. As such, this research provides not only theoretical insights but also relevant practical recommendations for the logistics industry.</p>2025-01-14T00:00:00-05:00Copyright (c) 2024 Jurnal Produktivahttps://ejurnal.unim.ac.id/index.php/produktiva/article/view/3551Effort To Improve Product Quality For MSMEs Of Fried Sand Crackers2025-01-14T00:40:33-05:00Mochammad Rizky Syafiantomrizkysyafianto@gmail.comMohammad Musliminmuslimin_ie@unim.ac.idRakhmad Wahyudiwahyudi_ie@unim.ac.id<p> Efforts to improve product quality at MSMEs of fried sand crackers are a strategic step to increase competitiveness and business sustainability amidst increasingly tight market competition. Superior product quality is the main key in attracting and retaining consumers. This proposal aims to formulate a strategy to improve the quality of fried sand cracker products with a holistic approach, including aspects of production, management and marketing.</p> <p>The DMAIC method, which is part of Six Sigma, is applied to identify and eliminate variability and defects in the fried sand cracker production process. This proposal aims to detail the steps for implementing the DMAIC method in an effort to improve product quality for fried sand cracker MSMEs. By implementing the DMAIC method, it is hoped that fried sand cracker MSMEs can achieve a significant increase in product quality, so that they can increase competitiveness in the market and consistently meet consumer expectations. These efforts not only have an impact on increasing customer satisfaction but also on sustainable business growth. </p> <p>Keyword: Quality improvement, fried sand crackers, DMAIC method</p>2025-01-14T00:00:00-05:00Copyright (c) 2024 Jurnal Produktivahttps://ejurnal.unim.ac.id/index.php/produktiva/article/view/3553Penerapan Green Human Resource Management Guna Meningkatkan Produktivitas Karyawan Di PT. XYZ2025-01-14T00:38:07-05:00Faiqurrohmanfaiqzafran1118@gmail.comMohammad Musliminmuslimin_ie@unim.ac.idImaduddin Bahtiar Efendiefendi_ie@unim.ac.id<p>This study aims to examine the effect of Green Human Resource Management on employee performance using the regression method. Green Human Resource Management is a human resource management approach that integrates environmentally friendly practices into the recruitment, training, development, and evaluation processes of employee performance. This study uses primary data collected through a survey of employees in the manufacturing sector. Regression analysis was conducted to test the relationship between the independent variable Green Human Resource Management and the dependent variable employee performance. The results showed that the implementation of Green Human Resource Management significantly positively affected employee performance. This finding provides practical implications for companies in improving employee performance through the implementation of effective Green Human Resource Management practices. This study also suggests further research to explore other factors that may mediate or moderate the relationship between Green Human Resource Management and employee performance.</p>2025-01-14T00:00:00-05:00Copyright (c) 2024 Jurnal Produktiva