PERANCANGAN PERALATAN DAN PENGEMBANGAN METODE KERJA PADA INDUSTRI TAHU DITINJAU DARI ASPEK ERGONOMI UNTUK MENINGKATKAN KAPASITAS PRODUKSI UNIVERSITAS MUHAMMADIYAH SURAKARTA OKTOBER 2010 TEKNOLOGI REKAYASA
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This research was conducted on soybean seed processing industry into a product to Tofu. The problem that arises is a mismatch between humans and machines at work so often causes pain in the body of artisans, working environment too hot and high humidity cause the resulting output is not optimal. The goal of the research was to determine subjective complaints and pain on the body of experienced craftsmen with how to spread the questionnaire, measuring the dimensions of work equipment and dimensions of the body to obtain anthropometric data, examined the adequacy and uniformity of data and calculated percentiles, measures the cycle time to determine standard time and standard output, measurement of work environment conditions, namely: temperature, humidity, and compared the conditions that have been recommended. Tofu-making process is divided into 5 work stations, namely station milling, cooking stations, filtration station, printing station and cutting station, and the fifth station must pass to produce a good product. This study used an objective method to create the design of work equipment using Catia V.5, 0 and layout of the production floor using 3BMax, assessing the standard time by direct measurement using a stopwatch, and indirectly using the MTM-1. To determine the level of fatigue used questionnaires Nordic Body Map (nbm), while to study the response and health problems of workers against exposure to workplace conditions used questionnaire responses working conditions. In science and technology innovation, the expected result is the existence of standard operating with standard time, the design layout of equipment and production floor. The results showed discrepancies between the operator interaction with working equipment resulted in unnatural working posture, the largest percentage of 78.95% of complaints at the back, and one or both of the wrist, then 68.42% of complaints in the shoulder, the base of the hand, one or both of the waist and right carpus. Activities complained of in the milling station is: insert into soybean mill, the cooking station is taking soya from the tub, the screening station is taking soy from the tub, at the printing station is membaliklandasan prints out the cutting board, while in the cutting station is bucket seat height added. Results obtained to resolve product Tofu is a human standard time 20.7211 minutes (0.30154 hours) and standard time machine 31.8186 minutes. Based on calculations using the indirect method of MTM-1 and based on the layout of the proposal obtained by the time the standard becomes 0.061289 hours. In the proposed layout is based on data at 5 factories, obtained by rectilinear 23.74 meters / day to 21.74 meters / day occurred saving 0.06% / day, euclidean of 1539.45 square meters / day to 1341.36 meters / day occurred saving 0129% / day and euclidean 19.5712 meters / day to 18.18185 meters / day occurred saving 0071% / day. The research has been done is to make a recommendation to the ergonomic conditions in manufacturing industries Tofu.