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Perancangan Tempat Jemuran Buah Pinang dengan Pendekatan Ergonomi untuk Mengurangi Beban Kerja Sahria Sahria; Nilda Tri Putri
JIEMS (Journal of Industrial Engineering and Management Systems) Vol 7, No 1 (2014): Journal of Industrial Engineering and Management Systems (JIEMS)
Publisher : Universitas Bunda Mulia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30813/jiems.v7i1.106

Abstract

The working conditions are not attention to comfort, satisfaction, safety and occupational health will certainly affect human physical workload. In design or redesign the workstation is should be considered the role and functions of the principal components of the system involved are human labor, machine/equipment, and physical work environment. The processing of betel nut through several steps. The step that requires a long time is the drying process, where the drying process using a clothesline with working conditions that do not attention to the principles of ergonomics and can lead to complaints of physical workload or musculoskeletal system. Results of the analysis that has been done can be seen that the working conditions after doing this design would be better than working conditions before the draft because the size of the clothesline was adjusted with anthropometry workers. The size of the design is the result of a high clothesline maximum betel 143.21 cm, 114.46 cm minimum height, the length of clothesline 135.92 cm and 122.98 cm wide.Keywords: Anthropometry, Workload, Ergonomics, Design.
USULAN RANCANGAN JEMURAN BUAH PINANG DENGAN PENDEKATAN ERGONOMI Anwardi Anwardi; Sahria Sahria
Seminar Nasional Teknologi Informasi Komunikasi dan Industri 2017: SNTIKI 9
Publisher : UIN Sultan Syarif Kasim Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (458.832 KB)

Abstract

Perancangan stasiun kerja yang baik harus memperhatikan peranan dan fungsi pokok dari komponen-komponen sistem kerja yang terlibat seperti manusia, mesin/peralatan dan lingkungan fisik kerja. Proses pengolahan buah pinang melalui beberapa tahap. Salah satu tahap yang membutuhkan waktu yang cukup lama adalah proses penjemuran menggunakan tempat jemuran dengan kondisi kerja yang tidak memperhatikan prinsip-prinsip ergonomi yang berpotensi menyebabkan keluhan-keluhan fisik atau sistem musculoskeletal pada pekerja pinang. Hasil pengolahan yang telah dilakukan diketahui bahwa rancangan, karena ukuran tempat jemuran telah disesuaikan dengan antropometri pekerja. Adapun ukuran tempat jemuran hasil rancangan adalah tinggi maksial jemuran buah pinang 143,21 cm, tinggi minimal 114,46 cm, panjang jemuran 504.64 cm, lebar 374.46 cm.