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The problem lies in the quality of the umbrella nails for asbestos or zinc roofs which often experience damage to the nail head is not large enough, the tip of the nail is blunt, thus damaging the roof material, and susceptibility to corrosion due to weather, and slow manual production. The purpose of making is to obtain umbrella nails with a length of 50 mm and a diameter of 2.5 mm which are strong, pointed tips, relatively fast. The manufacturing method includes: making cylindrical umbrella pieces from 2 mm thick aluminum with a diameter of 25 mm and a 1.5 mm hole center, selecting raw materials for low carbon steel wire, AISI 1020 in the form of a 3 mm diameter coil, straightening and reducing the cross-section of wire using a die (wire drawing),, forming the nail head (cold heading), mechanically cutting the pointed end, forming the nail umbrella from cylindrical pieces that have been inserted with 50 mm long nails and pressed, immersing the umbrella nails in 500oC zinc liquid (galvanizing) for 2 minutes, checking dimensions and quality standards. The manufacturing results are in the form of strong zinc-coated thumbtacks measuring 50 mm in length, 2.5 mm in diameter, 1.2 mm in thickness of the thumbtack plate, total production cost of IDR 340/unit, and process duration of 12 seconds/unit, which implies that the need for strong and corrosion-resistant thumbtacks can be met for various related engineering needs.

The Operational Aspect in Islam emphasizes that production activities must benefit humanity or be related to meeting human needs. For example, the selection of raw materials should not come from haram sources, the production process should be free from activities prohibited by Sharia, production should not be excessive, and there should be no waste. The Islamic view on human resources emphasizes that all workers are huan beings, not robots or business tools. A A Business Feasibility Study refers to an analysis of a business plan, both prior to its implementation and once the business is operating on a regular basis. The aim of this study is to evaluate the operational aspects and human resource management within the feasibility study of the Islamic-based convection business, Brand 57 Busana Pekalongan. This research employs a qualitative approach. The data were collected through field research, which involves conducting the study directly at the site where the phenomena related to the research problem occur. The techniques applied for data collection include observation, interviews, and documentation The result of this study indicate that the Brand 57 Busana pekalongan is feasible in terms of operational and human resource management aspects from a Sharia businesss feasibility study perspective because it has chosen a strategic location, good product quality, adequate production capacity, and technology utilization. In addition, the brand 57 Busana Pekalongan convection is deemed permissible for operational production activities from an Islamic perspective, such as production activities based on Islamic values and Maqashid Syariah. In the implementation of human resources management, the Brand 57 Busana Pekalongan convention has implemented job descriptions, a Muslim work ethic, a fair and decent salary distribution system.

Quality control is an important part of the production process to ensure that the products produced meet the set standards. This study aims to test the application of product quality control on furniture at the Hilya Furniture Store in Serang City. The research method used is a qualitative descriptive approach, with data collected through observation, interviews, and documentation during the Practical Work Lecture (KKP) activities. The results of the study show that the quality control process at the Hilya Furniture Store is still carried out simply, starting from checking raw materials, production processes, to checking the final product before being marketed. The main problems include the limitations of the quality recording system and the lack of systematic quality control standards. In addition, the lack of the use of technology in the quality monitoring process is an obstacle in maintaining product consistency. Therefore, it is necessary to implement a more structured quality control system, including the preparation of standard operating procedures (SOPs), regular quality recording, and training for the workforce to improve product quality and customer satisfaction on an ongoing basis.

Tight competition in the footwear industry requires companies to carry out production processes effectively and efficiently. Good production management will have an impact on the quality of the products produced and the achievement of the company's production targets. The purpose of compiling this internship report is to study and analyze the shoe production process based on the operational management perspective at PT. XYZ. The benefits of the report discussed are as a direct means in the world of work and as evaluation material for the company. The FAJAR Internship Activity of the Sharia Business Management Study Program in 2025 was carried out at PT. XYZ in the production department. Data collection was carried out using several techniques, namely direct observation of the production process, interviews with related parties, and documentation during the implementation of the internship activities. Based on the results of the analysis carried out, the production process at PT. XYZ is divided into several stages, preparation of raw materials, cutting processes, pressing and trimming (hotpress), to quality control. The implementation of operational management has been quite successful with a clear division of tasks, but challenges remain, such as limited production time and coordination between departments. The conclusion of this internship report is that the implementation of operational management has supported the smooth running of production activities, although improvements are still needed. It is recommended that the company improve coordination between departments and conduct regular production process evaluations to improve process efficiency and product quality.

This study aims to analyze the shoe production process from an operational management perspective at PT. XYZ. The focus of the research is directed at the stages of the production process and the management of raw materials in supporting the smooth running and efficiency of production activities. This research uses a descriptive qualitative approach carried out through an Internship Experience Practice (PPL) at PT. XYZ. Data was collected through direct observation of production activities, interviews with relevant parties in the production department, and supporting documentation. The data obtained was analyzed by describing the production process flow, raw material management system, and production process control, then linked to the concept of operational management. The results showed that the shoe production process at PT. XYZ consisted of several interrelated stages, starting from raw material management to the main production process. The company has implemented a fairly structured operational management system, characterized by the recording of raw materials, the separation of materials by type, and the application of the First in First Out (FIFO) method to maintain material quality and smooth production. However, several operational obstacles were still found, such as limited production time, suboptimal coordination between departments, and the potential for defective products in the production process. The implementation of operational management at PT. XYZ has supported the shoe production process quite effectively, particularly in raw material management and production control. Nevertheless, improved coordination and continuous evaluation of the production process are needed to enhance operational efficiency and product quality.

This study aims to analyze product failures and propose improvement actions for cabinet products at CV. Arafah Jaya Purwakarta. Based on production data from November 2024 to April 2025, cabinet products showed the highest defect rate compared to other products, reaching 13%. The most common defects include wood cracks, warped wood, and brittle wood. Failure Mode and Effect Analysis (FMEA) was applied to identify and prioritize potential failures based on the Risk Priority Number (RPN), while Fault Tree Analysis (FTA) was used to systematically determine the root causes of failures. The analysis results indicate that the main causes of defects are related to substandard raw material quality, environmental conditions, and insufficient supervision during the production process. Based on the results of FMEA and FTA, improvement proposals were developed using the 5W+1H approach, focusing on improving raw material selection, controlling wood storage conditions, and enhancing work procedures and production supervision. These improvement efforts are expected to reduce defect rates and improve the overall quality of cabinet products.

Operational risk management is an essential aspect in maintaining the stability and sustainability of micro-enterprises operating in the culinary sector, particularly in the fast food industry, which relies heavily on production processes, raw material quality, and human resource skills. This study aims to analyze the types of operational risks that arise in the daily operations of the Kebab Capadocia MSME in Boyolali Regency using a qualitative approach through in-depth interviews and field observations. The COSO Enterprise Risk Management (ERM) Framework was used as the primary theoretical foundation to map risks based on five components: risk identification, risk assessment, control activities, information and communication, and monitoring. The results indicate that the business faces four main risk categories: production process risks, human resource risks, food hygiene and safety risks, and raw material distribution risks. Implemented controls are still informal and not supported by standard operating procedures (SOPs), resulting in recurring risks that impact product quality. These findings contribute to the MSME risk management literature and offer practical recommendations for strengthening operational structures based on systematic risk management.

This study aims to analyze the quality of granulated sugar products at PT Madukismo Yogyakarta using the Six Sigma methodology through the DMAIC approach (Define, Measure, Analyze, Improve, and Control). The main problems identified involve high variations in product quality and significant defects, particularly related to moisture content (less dry) and off-color products. Production and defect data from May 2023 to September 2024 were used to calculate DPMO and sigma levels as indicators of process performance. The results show that the sigma level ranges from 4.48 to 5.03, with the highest DPMO recorded at 1,456.76 and the lowest at 205.55, indicating that the process has not yet achieved Six Sigma performance. Pareto analysis reveals that color defects (58.4%) contribute the most to overall defects. The Fishbone diagram analysis indicates that defect causes originate from factors related to manpower, method, material, machine, measurement, and environment. Improvement recommendations include digitalizing monitoring systems, enhancing SOPs, upgrading operator competencies, modernizing machinery, improving raw material management, and strengthening environmental control systems. These improvements are expected to reduce DPMO to below 500 and increase the sigma level to at least 5.2. This study concludes that the Six Sigma approach is effective in identifying quality issues and formulating strategies to improve the quality of granulated sugar products at PT Madukismo.

Focusing on Yuli Bakery, this study aims to examine in depth how production planning budgets and cost effectiveness influence business profitability, particularly in the food and bakery industry sector. This research is based on the assumption that effective production planning can optimize the utilization of available resources, minimize raw material waste, and establish more efficient and structured business operational performance. The study explores the implementation of labor management, raw material management, and production process control oriented toward cost efficiency without reducing product quality, thereby enabling sustainable profitability improvement. The results of the analysis show that Yuli Bakery successfully reduced its cost of goods sold (COGS) by IDR 12,800,000, which directly contributed to an increase in operating profit and gross profit. This cost reduction did not affect overall production volume nor generate additional expenses in other cost components. These findings indicate that even in the absence of significant revenue growth, cost optimization through proper production planning can make a substantial contribution to improving Yuli Bakery’s profitability.

This study aims to describe the production process, business strategy, and product offerings of the COSIK chocolate factory located in Maumere, Sikka Regency, East Nusa Tenggara. The COSIK chocolate factory utilizes local raw materials, such as cocoa beans, obtained directly from local farmers, and implements a processing process without the use of chemical preservatives. This approach not only increases the added value of local products but also supports community economic empowerment through partnerships with cocoa farmers in the region. Furthermore, the use of simple yet modern technology enables a hygienic production process that meets quality standards. The results show that the COSIK chocolate factory contributes to improving the quality of local cocoa, developing innovative products based on natural ingredients, and strengthening the region's identity as a producer of quality chocolate. Thus, COSIK serves not only as a production unit but also as a sustainable business model that integrates environmental, social, and economic aspects in a food processing industry based on local resources.

The problem lies in the inconsistent quality of M10 hexagonal head bolts with a spacing of 1.5 mm, a bolt length of 100 mm and slow production speed for manual production. The purpose of the analysis is to obtain consistent, standard, and productive quality of M10 hexagonal head bolts with a spacing of 1.5 mm, a bolt length of 100 mm. The analysis method includes the selection of AISI 1040 raw materials with a diameter of 10 mm in the form of rolls, the determination of the production process through raw material inspection, diameter reduction from 10 mm to 9.8 mm, the formation of hexagonal heads with a machine, cutting the length of the bolts and the bolt end chamfer, making M10 threads with a range of 1.5 mm with a machine, hardening, 10 m thick Zinc coating, thread profile inspection, sample hardness test, and sample tensile test. The results of mass production with the machine obtained a hexagonal head bolt with a thread size of M10x1.5 mm, a bolt length of 100 mm, a capacity of 500 units/hour in accordance with the ISO 9001:2015 standard with a hardness of 30 HRC and a tensile strength of 830 MPa at a cost of Rp. 1133/bolt and a process duration of 8.3 minutes/bolt which implies that product quality can be more guaranteed to be consistent and uniform.

A community service program (PKM) entitled "Skincare Product Dispute Resolution" was successfully implemented in Ngadi Village, Mojo District, Kediri Regency, involving village cadres, youth organizations, and community members, particularly housewives as skincare consumers. This PKM aims to provide solutions to skincare product disputes through five stages: outreach, training, technology implementation, mentoring, and sustainability evaluation. The outreach program began with a presentation on halal skincare products and consumer protection against misleading promotional practices, delivered by speakers from the Sharia Research Group (SReG) and the Non-Governmental Consumer Protection Organization. This program also includes in-kind and in-cash contributions, including training to improve customer service quality, ensure raw material quality standards and production processes comply with international standards, and ensure product information transparency. In addition, a loyalty program and transportation cost incentives were provided to affected consumers. PKM partners played an active role in providing information and inviting the community to participate in this activity. The implementation of this activity is expected to strengthen consumer trust and ensure protection of consumer rights related to skincare products.

Sanitation is an important aspect in the fish feed industry to ensure product quality, product safety, and employee health. PT. CentralPertiwi Bahari is a fish feed industry that has implemented sanitation as part of its product quality assurance system. This study aims to examine the implementation of sanitation at PT. CentralPertiwi Bahari to obtain an overview of the implementation of sanitation based on Permenkes No. 70 of 2016. This study uses a qualitative descriptive method carried out in January-February 2025. Data collection was carried out through observation, interviews, document reviews and scientific literature. Aspects studied include external environmental sanitation, factory environmental sanitation, building sanitation, production process sanitation, raw material sanitation, and employee sanitation. The results of the study indicate that PT. CentralPertiwi Bahari has implemented sanitation in accordance with the provisions of Permenkes No. 70 of 2016 as indicated by clean environmental and building conditions, the availability of good sanitation facilities, proper management of raw materials, and employee sanitation that is consistently implemented. The implementation of sanitation at PT. CentralPertiwi Bahari has supported efforts to maintain quality and occupational health. However, conditions requiring attention, such as water pooling outside the factory during rainy seasons, require remedial measures to optimize sanitation implementation. The results of this study are expected to serve as a basis for company evaluation and a reference for similar industries in improving sustainable sanitation practices.

This study aims to describe the production process, business strategy, and product offerings of the COSIK chocolate factory located in Maumere, Sikka Regency, East Nusa Tenggara. The COSIK chocolate factory utilizes local raw materials, such as cocoa beans, obtained directly from local farmers, and implements a processing process without the use of chemical preservatives. This approach not only increases the added value of local products but also supports community economic empowerment through partnerships with cocoa farmers in the region. Furthermore, the use of simple yet modern technology enables a hygienic production process that meets quality standards. The results show that the COSIK chocolate factory contributes to improving the quality of local cocoa, developing innovative products based on natural ingredients, and strengthening the region's identity as a producer of quality chocolate. Thus, COSIK serves not only as a production unit but also as a sustainable business model that integrates environmental, social, and economic aspects in a food processing industry based on local resources.

The primary purpose of this activity is to enhance the capabilities of micro, small, and medium enterprises (UMKM) in managing wet cake production in a more hygienic and efficient way in order to generate products with higher market value. The skill development emphasizes technical improvements in the production process by prioritizing cleanliness, food safety, and consistent quality, as well as increasing efficiency in the utilization of raw materials and labor. This activity was implemented for UMKM operating under Dynala Food in Gentengan Hamlet, Padang Village, Singojuruh District, Banyuwangi. In addition to production aspects, the program also aims to strengthen marketing strategies at both local and digital levels, enabling tofu and wet cake products to be more easily accessed by consumers. The implementation was conducted through door-to-door visits and direct field observations. The program stages included socialization, hands-on training, technology application, mentoring, evaluation, and achievement of program objectives. Focus Group Discussions (FGDs) were conducted to identify challenges, formulate concrete action plans, and support the adoption of technology and digitalization in business development.

This study aims to analyze the bread production system of UMKM Roti D’One using the Input–Process–Output (IPO) approach and to identify product defects through the application of the Seven Tools of quality control. Data were obtained through interviews, field observations, and production recording. The IPO analysis shows that the production process is carried out manually and relies heavily on worker skills and household-scale equipment. Based on the checksheet, two dominant types of defects were identified—non-soft texture and uneven color—resulting in 30 defective products out of 1,400 breads produced in one week. The Pareto analysis indicates that texture defects contribute the largest portion (56.7%) of total defects. Meanwhile, the fishbone diagram reveals that the main causes originate from raw material inconsistency, equipment limitations, variations in worker skills, and manual production methods. This study suggests improvements related to raw material standards, production consistency, and worker training to reduce defects and enhance the overall quality of Roti D’One products.

This study aims to analyze quality control at the Lekkerz Enakk business in Bogor branch using three statistical tools, namely Checksheet, Pareto Diagram, and Fishbone. Data collection was conducted through interviews with the owner, admin, and employees, as well as direct observation at the nearest branch location regarding the production process. Based on the results of the observation, three defects were found that frequently occurred during the production process within a period of seven days with the most dominant lekker product damage being a non-crispy texture (42%), and non-uniform color (27%). Based on the fishbone analysis, these defects were caused by Man (human), Machine (machine) factors. The implications of this study indicate that it is necessary to improve operational standards, workforce training, and supervision of raw materials and production equipment to maintain the quality and efficiency of the lekker production process at the Lekkerz Enakk business in Bogor.

Carbonate rocks are one of the most important geological resources with a significant role in various industrial sectors, particularly as the main raw material in cement, lime, and construction industries. This study aims to review the characteristics, quality, and industrial potential of three major carbonate rock types—limestone, dolomite, and marble—based on relevant scientific literature. The research employed a literature review method using a qualitative-descriptive approach through analysis and synthesis of previous studies. Data were collected from scientific publications addressing the mineralogical, chemical, and physical aspects of carbonate rocks and their implications for industrial performance. The findings indicate that the quality of carbonate rocks is largely determined by mineral composition (calcite and dolomite), chemical purity (CaO and MgO), and the presence of impurities such as silica, alumina, and iron oxides. High-purity limestone rich in calcite is identified as the most efficient raw material for cement and lime industries due to its stable processing behavior and lower energy requirements. Conversely, dolomite with high magnesium content requires process adjustments to prevent excessive MgO formation during calcination. Marble, both in natural and waste powder form, shows promising potential as a supplementary material in sustainable cement production. Overall, this study emphasizes that understanding the mineralogical and chemical variations of carbonate rocks is essential for optimizing their processing strategies and promoting sustainable industrial utilization 

This study aims to develop sweet potatoes (Ipomoea batatas) as an alternative raw material for producing Gnocchi pasta by processing them into flour and formulating pasta based on local food ingredients. This innovation is intended to increase the added value of sweet potatoes and support food diversification in the community. The research employed a Research and Development (R&D) approach through stages of identifying potentials, collecting data, designing products, validating designs, revising designs, testing products, developing the final product, and conducting limited production. The study was carried out over three months at the Culinary Arts Laboratory of Universitas Negeri Manado. The results show that the sweet potato flour produced through peeling, slicing, heat processing, drying, milling, and sieving generated high-quality flour with a natural purple color and fine texture suitable for Gnocchi production. The formulated Gnocchi made from sweet potato flour exhibited color, aroma, taste, and texture characteristics that were well-received by panelists. Nutritional analysis conducted by the Industrial Research and Standardization Center of Manado revealed that sweet potato Gnocchi contains 55 g of moisture, 28 g of carbohydrates, 6 g of sugar, 3 g of dietary fiber, 2.5 g of protein, 1.2 g of total fat, and 200–300 mg of natural anthocyanins per 100 g. These components indicate that the product has the potential to be developed as a functional food. This study concludes that sweet potatoes have great potential to be developed as raw material for modern pasta products such as Gnocchi due to their favorable physical and chemical properties. In addition, the utilization of local ingredients supports national food diversification efforts, the development of creative culinary industries, and business opportunities for ready-to-cook and ready-to-eat food products.

Quality control is a crucial aspect in various fields, such as education, the food industry, and manufacturing, as it functions to maintain the consistency of service or product quality. Inaccuracy in managing quality can cause financial losses, damage an institution's reputation, and reduce stakeholder trust. Based on this urgency, this study reviews recent literature to answer the main question of how quality control strategies can be effectively applied in diverse organizations. The review was conducted through a qualitative literature review approach by exploring scientific publications via Google Scholar and the Publish or Perish (PoP) application. Article selection was based on the relevance of keywords related to quality control and was limited to publications from 2020–2025. Out of 24 articles found, filtering was done until 5 of the most relevant articles remained for in-depth analysis. The analysis reveals three main findings. In higher education, a strong internal quality system and a sustainable quality culture are needed. The food industry emphasizes the standardization of raw materials and optimization of production processes. Meanwhile, the manufacturing sector makes extensive use of statistical techniques and tiered inspections. Overall, the effectiveness of quality control requires a combination of technical, managerial, and organizational culture aspects. Future research is recommended to explore the integration of digital technology and sustainability principles in quality control practices.