Silviana, Andy Hardianto, Arie Restu Wardhani, Naif Fuhaid, Dadang Hermawan, Arief Rizky Fadhillah
This research aims to develop the model of decision making to select the best alternatives design of the molding tool in producing cassava crackers. This design is implemented to improve the production capability in SMEs of cassava crackers in Tulungagung, East Java, Indonesia. This cassava cracker is one of traditional food which includes in the strategies of Tulungagung government in empowering the local wisdom in the region. Even though this product becoming the favorite local food, the number of the product is not much in the market. This is because the production process is undertaken manually. In addition, the thickness and diameter are not precise, because the tool used is a molding machine using manual handle. It still needs a long time to yields the products. Also, it can cause a delay in order to fulfill market demands. Therefore, the researcher redesign machining tool in molding the cassava crackers to increase the production speed. There are four design alternatives, i.e. machine design A; machine design B; machine design C; and machine design D. The best alternative is depending on some criteria which are time efficiency, output quantity, the construction strength, hygienic, the dimension of machine, machine operational, and output quality. In selecting the best design, this research applies zero one method. The result shows that the best alternative was machine design B. It has the biggest weighted number by 28.158 among others. It means that the machine has a thick plain plate and the type to press in the molding machine utilises the pneumatic model. © Published under licence by IOP Publishing Ltd.
Department of Industrial Engineering, Universitas Widyagama Malang, Jl. Borobudur 35, Malang, 65125, Indonesia; Department of Mechanical Engineering, Universitas Widyagama Malang, Jl. Borobudur 35, Malang, 65125, Indonesia
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