Students' Journal of Engineering

Pengaruh Modal Asing Terhadap Kemampuan Perusahaan Dalam Memperoleh Laba (Rentabilitas)

Endro Prihastono

Rentability of a company reflects the level of the company's efficiency in consuming their capital. Rentability is calculated by dividing the income without interest and tax with total active. The amount of the economical rentability is often proposed by the company's ability to work with all their capital to earn profit. To know further whether the use of foreign capital have a beneficial influence the rentability of their- own capital added by the foreign capital as well as if the use of the fund is influenced by their own capital.

Key Words: Economical Rentability, Company Profits

Impementasi CRM Untuk Meningkatkan Loyalitas Pelanggan Pada Layanan Catering

Imam Husni Al Amin, Nur Hasan .

Information technology has become a bridge to connect a wide variety of human needs. No doubt that human work was greatly helped by her presence. No exception in services business catering services. Internet making business catering services becomes increasingly growing rapidly because it can connect with the needs of service users are well-known catering company with the term CRM (Customer Relathionship Management).Catering company to build relationships with service users, may be increased either by the application CRM-based online catering. Hopefully with the application, Barokah Catering is the object of this study could serve ordering online. Where customers facilitated in making reservations, obtain information company, efficient, can give suggestions, comments, and complaints during this time can not be accommodated by the company. The company also benefited from customer loyalty can be maintained and is expected to attract new customers so that profits can be increased. With a web-based, information, data, and services can be delivered and handled in a short time.

Keywords : information technology, catering, CRM, web programming

Setting Parameter Mesin Ring Spinning Untuk Meningkatkan Kekuatan Tarik Benang PE 30/1 Dengan Menggunaka Metode Taguchi

Antoni Yohanes

PT. Industri Sandang Nusantara Patal Secang Magelang pada proses produksi mesin ring spinning saat ini masih ditemukan hasil yang kurang maksimal pada uji kekuatan tarik benang meski sudah memenuhi standar yang sudah ditetapkan. Benang PE 30/1 merupakan benang campuran tunggal yang bahannya dari polyester 65% dan kapas 35%. Laporan harian rata-rata kekuatan tarik benang memiliki nilai rentang antara 592-644 gram. Metode Taguchi bertujuan untuk mendapatkan setting parameter yang optimal sehingga dapat menghasilkan kekuatan tarik benang yang lebih baik. Faktor level yang digunakan dalam penelitian ini adalah diameter top roll menggunakan 27 mm (level 1) dan 28 mm (level 2), jarak bagian top roll menggunakan posisi mundur 1 (0:-1) (level 1) dan posisi maju 1 (0:+1) (level 2), weight arm (tekanan pendulum) menggunakan 10 kg (level 1) dan 14 kg (level 2), untuk ketebalan distance clip menggunakan 2,1 mm (level 1) dan 2,5 mm (level 2). Level faktor optimal hasil percobaan telah memenuhi hasil spesifikasi yang diharapkan dengan hasil settingan A2B2C2D1, diameter top roll pada level 2 dengan diameter sebesar 27 mm. jarak bottom roll dengan front roll pada level 2 dengan jarak +1mm, weight arm level 2 dengan beban 10 kg, ketebalan distance clip pada level 2 dengan ketebalan 2,1 kg dan menghasilkan uji kualitas kekuatan tarik benang yang lebih tinggi dengan nilai 640 gram.

Kata kunci : faktor level, metode taguchi, setting optimal

Mitigasi Risiko Keselamatan Dan Kesehatan Kerja (K3)

Adi Purwanto, Dwi Iryaning Handayani, Joko Hardiyo

Risk management of occupational safety and health risk in the industrial world especially in PT.Kutai
Timber Indonesia paticle board factory that encourages safety and healty efforts way of mitigasing all the
risk that exist. The method used in this researh is the management of risk by Australian/New Zealand Risk
Management Standart AS/NZS 4360:2004. The first stage in this risk manajement is to identify the risk by
using a fishbone diagram. The second stage is to do the risk assessment analysis of the consequences and
likelihood. From the results of the risk analysis found 2 exstreme risk levels, 7 high risk levels and 4 low
risk levels. Exstreme risk level and high risk level is classified as the most serious risk that could result in
death so that in can be done first priority handling. Exstreme risk events worker falls while walking across
the top of the stairs in forming and hot press. Mitigation measures is to give warning sign safety forbidden
joked as the worker walked across the stairs, put a wooden board as the base that is not slippery stairs,
iron fences plus higher as a safety handrails and worker are required equipment safety shoes that fit
underneath is still thick with the standart.
Keyword : Mitigation measure, risk management AS/NZS 4360:2004, risk identify and risk assessment

Kenyaman Kerja Meja Cafe di Duta Pertiwi Mall Semarang

Firman Ardiansyah Ekoanindiyo

Manusia selalu dijadikan objek dalam mengembangkan setiap produk yang dihasilkan. Produkproduk
tersebut diharapkan dapat memuaskan dan memenuhi kebutuhan manusia. Akan tetapi
banyak produk yang digunakan manusia dinilai tidak ergonomis, dan manusia juga tidak menyadari
hal tersebut, maka produk yang digunakan hanya dapat memberikan sedikit manfaat dan akan
membuat manusia sebagai pengguna produk merasa tidak nyaman. Metode antropometri tersebut
kemudian diaplikasikan dalam kegiatan pengukuran pada dimensi tubuh yang ditujukan pada
sebuah meja bagi customer Cafe Duta Pertiwi Mall Semarang. Analisa meja bagi customer
dilakukan karena posisi meja yang terlalu rendah dan belum bisa memberikan rasa nyaman bagi
penggunanya sehingga menjadi alasan untuk penulis menganalisa lebih lanjut tentang kenyamanan
meja cafe di Duta Pertiwi Mall Semarang.
Kata Kunci : Pengembangan Produk, Antropometri, Meja Cafe, Kenyamanan, Ergonomis

RASIO KONDISI FISIK APLIKASI DAN PERATURAN KESEHATAN DAN KESELAMATAN KERJA (K3) PADA DEPARTEMEN PRODUKSI (STUDI KASUS DI CV. MEGA BOKSINDO SEMARANG-JAWA TENGAH)

Eddi Indro Asmoro

Field conditions on the production floor in CV Mega Boksindo prevalent conditions are less favorable, as the temperature of the hot room production floor, equipment and facilities K3 unused and
kuntitasnya less balanced, speaking should use extra energy, duplication, and workload over load and many more. This study was limited to review and provide input on the manajamen to see the conditions of the
production floor of glasses K3. This study compares only real condition with statutory laws and regulations of the K3. Conclusion bias is described as follows K3 functions in the company still not been realized by the
production operators, utility equipment and facilities K3 for the prevention of illness and accidents, and the impact of the malfunctioning of K3 will cause micro and macro issues for both employees and companies.

KeyWords: Application Ratio K3, K3 Law, Management