Giovano Tristan Ramadhan, . (2020) USULAN PERANCANGAN ALAT POTONG TAHU DENGAN PENDEKATAN ERGONOMI. Skripsi thesis, Universitas Pembangunan Nasional Veteran Jakarta.
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Abstract
Tofu is a food that are popular in Indonesia, this food is very popular and has many variations in its processing. The large number of consumers also makes many tofu factories in Indonesia. Today's tofu factory still uses traditional methods to make tofu. In this study, it can be seen that in one of the work stations, namely cutting work stations, they still use manual methods, namely using a ruler and a knife to cut tofu precisely. Bent posture and repetitive movements to complete the cutting process make the tofu cutting process increase the possibility of injury to workers. This makes the process have a high risk and fatigue can occur due to repeated work. In this research, the work rocess improvement by designing a tool that can cut the tofu at once that can reduce production time and worker fatigue. Tofu cutting tool size is 4 cm x 54 cm for 5 cm x 5 cm tofu. At first, PEI before utting is 1.88 and after cutting is 1.83. After using tofu cutting tool, PEI value reduced by 0.8.
| Item Type: | Thesis (Skripsi) |
|---|---|
| Additional Information: | 1610312052: Giovano Tristan Ramadhan [Pembimbing: Nurfajriah [Penguji 1; Muhammad As'adi] [Penguji 2; Donny Montreano] |
| Uncontrolled Keywords: | Ergonomi; Antropometri; RULA; OWAS; Cutting Tool; Tofu |
| Subjects: | Q Science > QM Human anatomy T Technology > TD Environmental technology. Sanitary engineering T Technology > TX Home economics |
| Divisions: | Fakultas Teknik > Program Studi Teknik Industri (S1) |
| Depositing User: | Giovano Tristan Ramadhan |
| Date Deposited: | 24 Jun 2021 04:01 |
| Last Modified: | 24 Jun 2021 04:01 |
| URI: | http://repository.upnvj.ac.id/id/eprint/7131 |
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