| dc.identifier.citation | Arlianto JA dkk, 2003, Perancangan Posisi Kerja Dan Alat Bantu Kerja dengan Menggunakan Biomekanik, Proceeding 2nd National Industrial Engiineering Conference [335- 346] 2. Barnes RM, 1990, Motion and Time Study, John Wiley and Sons 3. Dominica MRTD, Sutalaksana IZ, 2000, Analisis Ergonomi tentang Kerja Pembatik pada Industri Batik Tulis, Proceeding Seminar Nasional Ergonomi:199-308 4. Hartono, M, dkk, 2003, Perbaikan Metode dan Peralatan Kerja dengan pendekatan Ergonomi di Industri Petis udang ‘Patimura”, Proceeding Seminar Ergonomi 2nd, [181-189] 5. Kensington, 1983, Methods Engineering, New South Wales University Press Ltd. 6. Konz, 1996. Psychology of Body Movement, Inc. New York. 7. Kroemer, KHE, HB Kroemer & KE Kroemer, 1994, Ergonomics : How to design foe Ease and Efficient, Prentice Hall, Englewood Cliffs, New Jersey 8. Manuaba, A, 1998, Gizi Kerja dan Produktivitas, Bunga Rampai Ergonomi Vol. 1 , Program Studi Ergonomi-Fisiologi Kerja Universitas Udayana, Denpasar 9. Nurmianto, Eko, 1996, Ergonomi, Konsep Dasar dan Aplikasinya, Guna Widya, Jakarta 10. Suma’mur, PK, 1994, Higiene Perusahaan dan Kesehatan Kerja, PT. Gunung Agung, Jakarta 11. Sutaji, Wignjosoebroto S, 2000, Analisa dan redesain stasiun kerja operasi tenun secara ergonomis untuk meningkatkan produktivitas, Proceeding Seminar Ergonomi [271-278] 12. Tarwaka, Solichul HA Bakri, Lilik, 2004, Ergonomi untuk Kesehatan dan Keselamatan Kerja dan Produktivitas, UNIBA Press, Surakarta 13. Wignjosoebroto, 2000, Ergonomi, Studi Gerak dan Waktu, Teknik Analisa Untuk Peningkatan Produkstivitas Kerja, Guna Widya, Surabaya | en_US |
| dc.description.abstract | 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. | en_US |
