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Perancangan Produk Pemotong Adonan Kerupuk dengan Metode Ergonomi Fungction Deployment (EFD)

Authors

  • Williyastuti Rizqiyan Universitas Teknologi Yogyakarta
  • Ferida Yuamita Teknik Industri, Universitas Teknologi Yogyakarta

DOI:

https://doi.org/10.29313/jrti.v2i2.1084

Keywords:

Ergonomic Fungction Deployment, Rapid Upper Limb Assesment, Nordic Body Map

Abstract

Abstract. In the production process Home industry Klethikan Iwak (KLIWAK), there is a necessary to propose improvements in the process of cutting cracker dough by developing tools and redesigning cracker dough tools. The purpose of this research is to produce an ergonomic cracker dough cutter. This study uses the Ergonomic Function Deployment method. With the results of the research that this cracker dough cutting tool is designed in such a way that it provides the development of the number of cutting blades which reaches approximately 150 pieces, so as to minimize production time and the cutting process is carried out to be more efficient, production or cutting time which initially took 3 hours /kg of dough with this cutting tool, the cutting process only requires 1 hour/kg of dough, so the time saved is up to 2 hours. Answering the problem of employee complaints in this study using EFD (Ergonomic Function Deployment) to obtain the design concept of a cracker dough cutter, based on the statement of employee needs and comparing with previous cutting tools.

Abstrak. Dalam proses produksi Home industry Klethikan Iwak (KLIWAK) terdapat usulan perbaikan dalam proses pemotongan adonan kerupuk dengan mengembangkan alat dan merancang ulang alat pemotong adonan kerupuk. Tujuan dari penelitian ini adalah untuk menghasilkan alat pemotong adonan kerupuk yang ergonomic. Penelitian ini menggunakan metode Ergonomic Fungction Deployment. Dengan hasil penelitian bahwa alat pemotong adonan kerupuk ini dirancang sedemikian rupa diberikan pengembangan jumlah mata pemotong yang berjumlah kurang lebih mencapai 150 mata potong, sehingga dapat meminimalisir waktu produksi dan proses pemotongan yang dilakukan menjadi lebih efisien, waktu produksi atau pemotongan yang mulanya memerlukan waktu 3 jam/kg adonan dengan dengan alat pemotong ini proses pemotongan hanya memerlukan wantu 1 jam/kg adonan, sehingga waktu yang dihemat mencapai 2 jam. Menjawab permasalahan keluhan karyawan penelitian ini menggunakan metode EFD (Ergonomic Fuction Deployment) untuk mendapatkan konsep desain alat pemotong adonan kerupuk, berdasar pada needs statement karyawan dan membandingkan dengan alat pemotong sebelumnya.

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Published

2022-12-21