GROUP 4

KOPI JANJI JIWA 386

SYSTEM SIMULATION AND MODELLING

INDUSTRIAL ENGINEERING 2019

PRESIDENT UNIVERSITY
 GROUP
4
ANDINI PUTRI PRASETYA (004201900019)
BERNADETA HOLLY AYUNINGRUM (004201900053)
DIMAS ADYTIA MAHENDRA (004201900026)
LALA HAYATI (004201900041)
MAULIDA ISLAMI (004201900002)
SOPHIA MARGARETH TOBING (004201900062)
TABLE OF CONTENTS

01 Introduction
02 Methodology

03 Data and Analysis

04 Summary
01 INTRODUCTION


Problem Background
Objectives
Problem Background
● In this time, millennials generation lifestyle is trendy. They loves a cozy
place with good facilities and features a few dishes or drinks and also of
course the affordable price. One of the place favorite of millennials
generation is the coffee place, which is Kopi Janji Jiwa 386.
● We know that in holidays or weekends, Kopi Janji Jiwa 386 that’s a place
favorite millennial generation in Cikarang and the problem we find in this
production is queue is quite long for take away, because that they will lost
some customer that not patient to wait to order and in this pandemic
situation, many people order in online.
● Simulation can be an effective way to get the right estimate. So, the
production should be effective.
Objective
1. To know number of operator in production a coffee.
2. To know the effectiveness of Kopi Janji Jiwa 386 production system by using
Simulation Model
3. To make analyze for data collection of making coffee in Kopi Janji Jiwa 386.
4. To ensure that data is independent and randomly distributed
5. To fulfill project for System Simulation and Modelling in President
University.
02 METHODOLOGY
 Framework
Step: Problem Identification Step: Gather The Theoretical Step: Data Collection
Information
 On-the-spot observations directly
 Collect the data  To conducting the  Identifying entities,
 Identifying the problems and the research, collect the locations, and
triggering occurrence theoretically information triggering occurrence
 Identifying the objectives of the about the method and the  Identifying the data
research system
on the time study
 Identifying tools and steps to
conducting the research

Step: Data Analysis Step: Simulations Step: Current Model Analysis

 Doing the test of the Independent  Make the model using  Analysis the result
and distribution for the data ProModel software of the model
 Make the diagram of entity flow,
 Do the validating and the
diagram of processing, processing
description, and sequences move
verification
time, work schedule, an
assumptions list for the all process
03 DATA AND ANALYSIS



Observation Result
Data Collection
Analysis
 1. Observation Result

1. Pouring Palm Sugar 2. Pouring Cincau 3. Pouring Milk 4. Adding Ice Cube

5. Pressing 6. Give Order to

Packaging Customers
 Time Study
Po u r in g Ad din g G ive O r de r
Pou ring Pou rin g Pres sin g
N o Pa lm Ic e t o

Pouring Adding Give Orde r

C in ca u M ilk Pac ka g ing
S u g a r Cu b e Cu st o m e rs
1 1 .2 1 0. 16 2 .2 3 0 .1 5 3. 23 0 .3
2 2 .3 0. 19 4 .5 0 .1 9 1. 04 0 . 37
3 1 .8 5 0. 14 3 .8 4 0 .2 3 2. 32 0 . 44

Pouring Pouring Pre s s ing

4 2 .1 4 0. 17 2 .0 4 0 .1 6 1. 17 0 .5
5 2 .2 0. 18 3 .1 6 0 .2 7 2. 25 0 . 36
6 1 .7 8 0. 11 3 .5 4 0 .3 5 3. 54 0 . 39
7 2 .5 4 0. 21 2 .4 4 0 .2 8 1. 95 0 . 42

No Palm Ice to
8 1 .7 1 0. 25 3 .5 6 0 .1 7 2. 15 1 . 21
9 2 .1 6 0. 22 3 .2 1 0 .1 9 4. 44 0 . 32
10 2 .1 8 0. 16 1 .5 6 0 .1 8 3. 65 0 . 46
11 2 .2 0. 18 5 .0 8 0 .2 2 2. 76 0 .4

Cincau M ilk Packaging

12 2 .1 5 0. 15 2 .2 3 0 .2 5 1. 89 0 . 47
13 1 .7 1 0. 13 3 .3 5 0 .1 5 7. 04 0. 44
14 2 .1 7 0. 23 4 .5 5 0 .2 3 4. 23 0. 43
15 2 .1 8 0. 17 3 .5 3 0 .1 8 2 .7 0 .5
16 2 .1 2 0. 55 1 .8 9 0 .2 3 4. 54 1. 17

Sugar Cube Cus tome rs

17 1 .8 6 0. 23 3 .7 8 0 .1 5 1. 76 0. 78
18 1 .9 7 0. 17 2 .6 5 0 .1 6 2. 12 0. 65
19 2 .1 5 0. 19 5 .3 6 0 .2 5 1. 96 0. 33
20 2 .1 8 0. 21 4 .4 1 0 .1 3 3. 32 0. 73
21 1 .7 8 0. 24 3 .5 3 0 .2 7 2. 54 0. 38
22 1 .9 7 0. 14 3 .2 3 0 .1 8 8. 52 1. 11
23 2 .1 8 0. 16 1 .3 3 0 .2 1 3. 71 0. 31
24 2 .2 8 0. 23 5 .6 2 0 .1 9 1. 93 0. 41
25 2 .5 6 0. 35 4 .4 2 0 .1 5 3. 32 1. 01

1 1.21 0.16 2.23 0.15 3.23 0.3

26 1 .6 7 0. 18 3 .5 3 0 .2 3 1. 89 0. 41
27 2 .8 0. 21 2 .4 2 0 .2 8 3. 43 0. 45
28 1 .6 2 0. 29 4 .6 3 0 .3 1 1. 97 0. 66
29 2 .1 8 0. 45 5 .3 8 0 .2 2 6 .3 0. 42
30 2 .1 0. 17 1 .5 4 0 .2 1 1. 78 0. 41
31 1 .7 8 0. 22 4 .2 6 0 .2 6 1. 43 0. 45
32 2 .9 7 0. 33 3 .7 6 0 .1 4 0. 95 0. 41
33 1 .2 7 0. 28 1 .7 8 0 .2 6 3. 76 0. 55
34 1 .4 5 0. 16 1 .6 6 0 .2 3 1. 54 0 .4

2 2.3 0.19 4.5 0.19 1.04 0.37

35 1 .8 2 0. 24 2 .6 4 0 .2 4 1. 32 0. 35
36 2 .7 1 0. 16 3 .3 6 0 .2 3 2 .3 0. 47
37 2 .7 2 0. 59 3 .2 2 0 .1 8 4. 12 0. 69
38 2 .1 8 0. 19 4 .6 4 0 .3 6 2. 13 0. 54
39 2 .1 4 0. 25 3 .3 8 0 .1 7 2. 43 0. 38
40 1 .9 8 0. 15 2 .4 6 0 .2 1 2. 33 0 .3
41 2 .3 0. 19 4 .7 0 .1 5 2. 12 0. 39
42 1 .5 6 0. 27 3 .5 5 0 .3 1. 55 0. 44

3 1.85 0.14 3.84 0.23 2.32 0.44

43 2 .6 1 0. 34 3 .9 1 0 .1 7 2. 17 0. 48
44 2 .8 1 0 . 3 3 .1 1 0 .3 7 3. 23 0. 54
45 2 .1 4 0. 15 1 .3 4 0 .2 9 1. 54 0. 37
46 2 .1 7 0. 18 3 .5 4 0 .1 3 2. 67 0. 46
47 2 .5 6 0. 22 4 .3 2 0 .2 5 1. 94 0. 55
48 1 .9 4 0 . 3 3 .3 5 0 .1 9 3. 21 0 .4
49 1 .7 8 0. 19 2 .2 2 0 .1 8 1. 78 0. 35
50 2 .9 7 0. 17 1 .4 5 0 .3 2 2. 56 0. 49

4 2.14 0.17 2.04 0.16 1.17 0.5 Pouring

Pouring Pouring
Adding
Pre s s ing
Give Orde r
5 2.2 0.18 3.16 0.27 2.25 0.36 No Palm Ice to
Cincau M ilk Packaging
6 1.78 0.11 3.54 0.35 3.54 0.39 Sugar Cube Cus tome rs
1 1.21 0.16 2.23 0.15 3.23 0.3
7 2.54 0.21 2.44 0.28 1.95 0.42
2 2.3 0.19 4.5 0.19 1.04 0.37
8 1.71 0.25 3.56 0.17 2.15 1.21 3 1.85 0.14 3.84 0.23 2.32 0.44
9 2.16 0.22 3.21 0.19 4.44 0.32 4 2.14 0.17 2.04 0.16 1.17 0.5
10 2.18 0.16 1.56 0.18 3.65 0.46 5 2.2 0.18 3.16 0.27 2.25 0.36
11 2.2 0.18 5.08 0.22 2.76 0.4 6 1.78 0.11 3.54 0.35 3.54 0.39
12 2.15 0.15 2.23 0.25 1.89 0.47 7 2.54 0.21 2.44 0.28 1.95 0.42
13 1.71 0.13 3.35 0.15 7.04 0.44 8 1.71 0.25 3.56 0.17 2.15 1.21
14 2.17 0.23 4.55 0.23 4.23 0.43 9 2.16 0.22 3.21 0.19 4.44 0.32
10 2.18 0.16 1.56 0.18 3.65 0.46
15 2.18 0.17 3.53 0.18 2.7 0.5
11 2.2 0.18 5.08 0.22 2.76 0.4
16 2.12 0.55 1.89 0.23 4.54 1.17 12 2.15 0.15 2.23 0.25 1.89 0.47
17 1.86 0.23 3.78 0.15 1.76 0.78 13 1.71 0.13 3.35 0.15 7.04 0.44
18 1.97 0.17 2.65 0.16 2.12 0.65 14 2.17 0.23 4.55 0.23 4.23 0.43
19 2.15 0.19 5.36 0.25 1.96 0.33 15 2.18 0.17 3.53 0.18 2.7 0.5
20 2.18 0.21 4.41 0.13 3.32 0.73 16 2.12 0.55 1.89 0.23 4.54 1.17
21 1.78 0.24 3.53 0.27 2.54 0.38 17 1.86 0.23 3.78 0.15 1.76 0.78
22 1.97 0.14 3.23 0.18 8.52 1.11 18 1.97 0.17 2.65 0.16 2.12 0.65
19 2.15 0.19 5.36 0.25 1.96 0.33
23 2.18 0.16 1.33 0.21 3.71 0.31
20 2.18 0.21 4.41 0.13 3.32 0.73
24 2.28 0.23 5.62 0.19 1.93 0.41 21 1.78 0.24 3.53 0.27 2.54 0.38
25 2.56 0.35 4.42 0.15 3.32 1.01 22 1.97 0.14 3.23 0.18 8.52 1.11
26 1.67 0.18 3.53 0.23 1.89 0.41 23 2.18 0.16 1.33 0.21 3.71 0.31
27 2.8 0.21 2.42 0.28 3.43 0.45 24 2.28 0.23 5.62 0.19 1.93 0.41
28 1.62 0.29 4.63 0.31 1.97 0.66 25 2.56 0.35 4.42 0.15 3.32 1.01
29 2.18 0.45 5.38 0.22 6.3 0.42 26 1.67 0.18 3.53 0.23 1.89 0.41
27 2.8 0.21 2.42 0.28 3.43 0.45
30 2.1 0.17 1.54 0.21 1.78 0.41
28 1.62 0.29 4.63 0.31 1.97 0.66
31 1.78 0.22 4.26 0.26 1.43 0.45
29 2.18 0.45 5.38 0.22 6.3 0.42
32 2.97 0.33 3.76 0.14 0.95 0.41 30 2.1 0.17 1.54 0.21 1.78 0.41
33 1.27 0.28 1.78 0.26 3.76 0.55 31 1.78 0.22 4.26 0.26 1.43 0.45
34 1.45 0.16 1.66 0.23 1.54 0.4 32 2.97 0.33 3.76 0.14 0.95 0.41
35 1.82 0.24 2.64 0.24 1.32 0.35 33 1.27 0.28 1.78 0.26 3.76 0.55
36 2.71 0.16 3.36 0.23 2.3 0.47 34 1.45 0.16 1.66 0.23 1.54 0.4
37 2.72 0.59 3.22 0.18 4.12 0.69 35 1.82 0.24 2.64 0.24 1.32 0.35
36 2.71 0.16 3.36 0.23 2.3 0.47
38 2.18 0.19 4.64 0.36 2.13 0.54
37 2.72 0.59 3.22 0.18 4.12 0.69
39 2.14 0.25 3.38 0.17 2.43 0.38
38 2.18 0.19 4.64 0.36 2.13 0.54
40 1.98 0.15 2.46 0.21 2.33 0.3 39 2.14 0.25 3.38 0.17 2.43 0.38
41 2.3 0.19 4.7 0.15 2.12 0.39 40 1.98 0.15 2.46 0.21 2.33 0.3
42 1.56 0.27 3.55 0.3 1.55 0.44 41 2.3 0.19 4.7 0.15 2.12 0.39
43 2.61 0.34 3.91 0.17 2.17 0.48 42 1.56 0.27 3.55 0.3 1.55 0.44
44 2.81 0.3 3.11 0.37 3.23 0.54 43 2.61 0.34 3.91 0.17 2.17 0.48
45 2.14 0.15 1.34 0.29 1.54 0.37 44 2.81 0.3 3.11 0.37 3.23 0.54
45 2.14 0.15 1.34 0.29 1.54 0.37
46 2.17 0.18 3.54 0.13 2.67 0.46
46 2.17 0.18 3.54 0.13 2.67 0.46
47 2.56 0.22 4.32 0.25 1.94 0.55 47 2.56 0.22 4.32 0.25 1.94 0.55
48 1.94 0.3 3.35 0.19 3.21 0.4 48 1.94 0.3 3.35 0.19 3.21 0.4
49 1.78 0.19 2.22 0.18 1.78 0.35 49 1.78 0.19 2.22 0.18 1.78 0.35
50 2.97 0.17 1.45 0.32 2.56 0.49 50 2.97 0.17 1.45 0.32 2.56 0.49
 2. Data Collection

 Entity Flow Diagram (EFD) amd List of

 Workstation Information
Entities
a. Arrival Line
b. Counter to Ordering
c. Counter to Waiting
d. Kitchenette
e. Cashier
Data Collection (cont.)
Processing Description and Sequences
Location Activity Activity Next Move
Time Resource Location Trigger
Pouring (1) L (1, 0.0285, Operator Pouring Already
0.44) Cincau poured
Station
Pouring (2) L (0, -1.55, Operator Pouring Milk Already
0.345) Station poured
Pouring (3) U (1, 5.62) Operator Added Ice Already
Cubes poured
Station
Adding L (0, -1.55, Operator Pressing and Already
0.269) and Packaging added
Refrigerator Station
Served L (0, 0.909, Operator Cashier Already
0.455) and machine pressed and
pressed packaged
Cashier L (0, -0.747, Operator Filtering Already
0.333) pressed and
packaged
Data Collection
Processing Description and Sequences (cont.)

Entity Station Operation Time in Minutes

(min, mode, max)
Pouring Palm Sugar (1) Pouring Station 1.21, 2.165, 2.97
Pouring Cincau (2) Pouring Station 0.11, 0.17, 0.59
Pouring Milk (3) Pouring Station 1.33, 3.455, 5.62
Added Ice Cubes Adding Station 0.13, 0.18, 0.37
Pressing and Packaging Served Station 0.95, 2.02, 8.52
Give to Customer Cashier 0.3, 0.395, 1.21

1. Pouring 4. Added Ice

Palm Sugar Cubes

2. Pouring 5. Pressing
Cincau and Packaging

3. Pouring 6. Give to
Milk Customer
Data Collection (cont.)

1. Move Times 3. Work Schedule

Move time is the replacement from the one station go  Open from 9 AM to 10 PM
to the other station. To move from one station to other  They made about 15 coffee due the
station is needed. Because the total move time is very Covid-19 which makes the
small and not gives significant impact to the system. production decreased.
So, we considered not calculate it.
4. Assumption List
 Assumed same by arrival time of all
2. Move Triggers
entities.
Location Move Triggers
 The number of order can be different
Pouring Palm Sugar (1) Operator processing
Pouring Cincau (2) Operator processing everyday due to the interest, and now
Pouring Milk (3) Operator processing that has discourages customers to
Adding Operator processing leaving the house because Covid-19
Served Operator pressing and packaging
 The moving time not significantly
Cashier Operator finished processing and
give to customer affect to system is ignored
 3. Analysis

1. Test for Independence (Randomness)

 Scatter Plot
 Autocorrelation Test
 Run Test

2. Distribution Fitting
 Analysis 1: Pouring Palm Sugar
1. Test for Independence (Randomness)
 Scatter Plot  Run Test

2. Distribution Fitting

 Autocorrelation Test
 Analysis 2: Pouring Cincau
1. Test for Independence (Randomness)
 Scatter Plot  Run Test

2. Distribution Fitting

 Autocorrelation Test
 Analysis 3: Pouring Milk
1. Test for Independence (Randomness)
 Scatter Plot  Run Test

2. Distribution Fitting

 Autocorrelation Test
 Analysis 4: Adding Ice Cube
1. Test for Independence (Randomness)
 Scatter Plot  Run Test

 Autocorrelation Test
2. Distribution Fitting
 Analysis 5: Pressing Packaging
1. Test for Independence (Randomness)
 Scatter Plot  Run Test

2. Distribution Fitting

 Autocorrelation Test
 Analysis 6: Give Order to Customers
1. Test for Independence (Randomness)
 Scatter Plot  Run Test

2. Distribution Fitting

 Autocorrelation Test
04 SUMMARY
 Conclusion
Summary
 Kopi Janji Jiwa, which was founded in 2017, is a modern coffee business. This coffee
drink franchise has spread in more than 50 cities in Indonesia. Penetrated 950 outlets in
the early 4th quarter of 2020. In this project, the place that we use for the observation
object is a kopi janji jiwa the Jababeka branch .

 Based on our observations, the process of making coffee requires 6 processes, namely
pouring palm sugar, pouring cincau, pouring milk, adding ice cubes, pressing the
packaging, and giving it to the customer.

 All data are independent and randomly distributed

Thank You…