Redesign of Equipment and Work Methods in Tofu Industries

Abstract

This research was conducted on soybean seed processing industry into a product of Tofu. The problem that arises is a mismatch between humans and machines at work so often that causes pain in the body of artisans. Moreover, the working environment is too hot and has high humidity that causes the resulting output not optimal. 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 3DMax, 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 of working conditions. Results obtained to resolve Tofu product 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. 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 to make a recommendation to the ergonomic conditions in manufacturing Tofu industries