Perancangan Stasiun Kerja Proses Pengolahan Bumbu Kripik Tempe di Industri Rumah Tangga Sanan Kodya Malang  

Oleh:

Fajar, Aang

Jenis: Article from Journal - ilmiah nasional
Dalam koleksi: Jurnal Penelitian Edisi Ilmu-Ilmu Teknik vol. XII no. 1 (2001), page 215-236.
Topik: work station; ergonomics; anthropometry; home industry

Ketersediaan

Perpustakaan Pusat (Semanggi) Nomor Panggil: JJ75 Non-tandon: 1 (dapat dipinjam: 0) Tandon: tidak ada

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Isi artikel

Home industries at Sanan district Kodya Malang are home industries that produce crispy chips of tempeh. The activities production are done begin from cut block become to threads of tempeh then process flavor crispy chips of tempeh and fiy it. Last process, crispy chips of tempeh package on plastics. The workers of processing part flavor crispy chips of tempeh generally are female and on their working not to use work facilities such as table and chaier. In other side, its still not favourable ergonomics principles until cause of uncomfortable in working. Uncomfortability of working caus of wrong position worker i.e. obsequious, with outstetched legs or to stand up. Finally the worker feels fatigue or sick. Therefore is proposed a work station design that concern to ergonomics aspects. Measuring on each part of design is adjusted with anthroponietry of processing flavor crispy chips of tempeh worker. The design format is adjusted with the objective, that is to process flavor crispy chips of tempeh.

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