Vol 5, No 2 (2023)

DOI: https://doi.org/10.36441/seoi.v5i2

Daftar Isi

Artikel

Designing of Yogurt Packaging Product Using Quality Function Deployment Technique (Case Study at UMKM Ceriyogurt)
Nabila Tetrania Putri, Rakhma Oktavia
PDF
76-84
IDENTIFICATION OF MUSCULOSKELETAL COMPLAINTS IN SKILLED CONSTRUCTION PERSONNEL USING THE NORDIC BODY MAP METHOD
Nurjannah Nurjannah
PDF
85-94
MONITORING THE QUALITY OF CLEAN WATER TREATMENT IN THE WATER TREATMENT PLANT FILTRATION UNIT USING THE BACKWASH METHOD
Abdul Halim, Ryan Nur Fatah
PDF
95-102
IDENTIFICATION OF TECHNICAL CHARACTERISTICS OF MULTIFUNCTIONAL LAPTOP TABLE PRODUCTS BY PAYING ATTENTION TO CUSTOMER VOICES
Mei Fitri Hutapea, Asep Mohamad Noor
PDF
103-116
ANALYSIS OF BRIQUETTE QUALITY FROM OIL PALM FROND AND SHELL WASTE (Case Study of PT. Perkebunan Nusantara VII Unit Bekri)
Septiana Kusuma Dewi, Aulia Annas Mufti, Yuni Lisaftri, Erlina Kurnianingtyas
PDF
117-128
WASTE REDUCTION AT PT. X WITH LEAN MANUFACTURING APPROACH
Angelio Pratama Ramadhan, Lisa Ratnasari, Kohar Sulistyadi
PDF
127-135
PRODUCT QUALITY IMPROVEMENT CHANNEL C AT PT. SINARINDO MEGAH PERKASA WITH SIX S
Hashemi Berthshanda Herman, Soecahyadi Soecahyadi, Siti Aminatu Zuhria
PDF
136-147