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All Journal ELKHA : Jurnal Teknik Elektro Industri Inovatif : Jurnal Teknik Industri Jurnal Abdi Insani Jurnal Teknik Industri Terintegrasi (JUTIN) Jurnal Abmas Negeri (JAGRI)
Hafzoh Batubara
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Agriculture, Biological Sciences & Forestry Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Health Professions Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Mathematics Mechanical Engineering Other

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Rancang Bangun Mesin Perajang Singkong Untuk Meningkatkan Efisiensi Waktu Perajangan Dan Menurunkan Keluahan Musculoskeletal Batubara, Hafzoh
ELKHA : Jurnal Teknik Elektro Vol 6, No 1 (2014): Edisi Bulan Maret 2014
Publisher : Faculty of Engineering, Universitas Tanjungpura

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (517.909 KB) | DOI: 10.26418/elkha.v6i1.5644

Abstract

Abstract One of the main processing cassava into Modified Cassava Flour (mocaf) is slicing . So far, operators still do slicing cassava using manual tools with hand gestures repetitive. Its effect, operators complain of stiffness , pain in the arm muscles and fatigue , frequent breaks so that consequently the operator takes a long time to clice of cassava . Therefore, the authors intend to design a slicer machine wake cassava based anthropometric workers , so that workers can work safely , comfortable , healthy , in accordance with the principles of ergonomics so as to reduce musculoskeletal complaints and save time slicing to be more efficient and effective. Given method is to use a questionnaire measuring musculoskelatal complaint Nordic Body Map ( NBM ) and processing time slicing the operator using a stop watch before and after using the machine slicing of cassava . Then designing wake slicer tool cassava using anthropometric data operator, and the operator ergonomics intervention. The results achieved in this research is the machine slicer of cassava that adjusted for anthropometric data of workers. Scores of workers experienced musculoskeletal complaints was 17.08 before the intervention , after the intervention decreased with score of 2.77. and cassava processing time using a manual perajangan 18 min/kg, after using the machine chopper dropped to 2.12 min/kg . So the chopping time efficiency reaches 803 % . Keywords Cassava Machine slicing, Musculoskeletal, efficiency
REKOMENDASI PERBAIKAN UNTUK MENGURANGI PEMBOROSAN MELALUI PENERAPAN LEAN MANUFACTURING DI PT YZ Afrilia, Nurul; Batubara, Hafzoh; Eka Prawatya, Yopa
Industri Inovatif : Jurnal Teknik Industri Vol 14 No 2 (2024): Inovatif Vol. 14 No. 2
Publisher : Prodi Teknik Industri S1 Institut Teknologi Nasional Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36040/industri.v14i2.11083

Abstract

PT. YZ menghadapi masalah pemborosan dalam proses produksi karet di Departemen Finishing Goods, khususnya pada aktivitas potong sampel dan pengisian peti yang menunjukkan tingkat pemborosan tertinggi. Penelitian ini bertujuan untuk mengidentifikasi dan mengatasi pemborosan tersebut guna meningkatkan efisiensi produksi. Metode Value Stream Mapping (VSM) digunakan untuk memvisualisasikan alur proses produksi secara keseluruhan, sedangkan Failure Mode and Effect Analysis (FMEA) diterapkan untuk mengidentifikasi kegagalan dalam proses produksi dan menentukan prioritas pemborosan terbesar. Hasil analisis menunjukkan bahwa aktivitas potong sampel pada Quality Control memiliki nilai Risk Priority Number (RPN) tertinggi yaitu 240, menandakan kegagalan analisis karet yang serius, biasa terjadi, dan sulit dideteksi. Proses pengisian peti juga memiliki nilai RPN tinggi yaitu sebesar 192, akibat kesalahan penyusunan yang sering terjadi. Rekomendasi perbaikan meliputi peningkatan akurasi pemotongan sampel dari 35 gram menjadi 38 gram, penggunaan timbangan digital berakurasi tinggi, serta pelatihan tambahan untuk karyawan. Penerapan Lean Manufacturing dapat mengurangi pemborosan dalam proses produksi karet di PT YZ, meningkatkan efisiensi, dan kualitas hasil produksi.
Perbaikan Postur Kerja Karyawan di UMKM Hilwafa Menggunakan Metode REBA dengan Tools Nordic Body Map Sibarani, Perpetua Glenn; Wijayanto, Dedi; Batubara, Hafzoh
Jurnal Teknik Industri Terintegrasi (JUTIN) Vol. 8 No. 4 (2025): October
Publisher : LPPM Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/jutin.v8i4.51217

Abstract

UMKM Hilwafa is a business engaged in chip production. The frying process is carried out manually and poses a risk of musculoskeletal disorders (MSDs) due to non-ergonomic working postures. This study aims to analyze and improve workers’ postures using the Rapid Entire Body Assessment (REBA) method with the Nordic Body Map (NBM) tool, as well as to design an assistive device to reduce injury risk. Data were collected through direct observation, NBM questionnaires, and body dimension measurements. Initial analysis showed an NBM score of 77.75 (high risk) and a REBA score of 12 (immediate action required). Based on anthropometric data, an ergonomic work table was designed and implemented in the frying process. After improvement, the NBM score decreased to 57 and the REBA score to 5, indicating a significant reduction in risk. The findings demonstrate that the assistive device effectively reduces MSDs and enhances comfort and work efficiency. 
Pemberdayaan Masyarakat sebagai Upaya Mengatasi Masalah Pasca Panen Singkong melalui Pengolahan Mocaf Batubara, Hafzoh; Wijayanto, Dedi; Fadly, Dzul
Jurnal Abmas Negeri (JAGRI) Vol. 5 No. 1 (2024): Volume 5 Nomor 1 Juni 2024
Publisher : Sarana Ilmu Indonesia (salnesia)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36590/jagri.v5i1.890

Abstract

Kurangnya wawasan masyarakat Desa Sungai Bulan, Kecamatan Sungai Raya, Kabupaten Kubu Raya, yang merupakan mitra PKM dalam bidang manajemen dan kewirausahaan, merupakan permasalahan yang selalu dihadapi oleh mitra saat panen singkong. Penjualan hasil pertanian masih dalam bentuk mentah, sehingga harga jual menjadi rendah apalagi jika musim panen tiba. Mitra belum bisa mengolah hasil panen secara maksimal, terutama pengolahan menjadi produk pangan yang bernilai tinggi seperti mocaf yang kegunaannya sama dengan tepung terigu. Mocaf bahkan mempunyai keunggulan lebih dari aspek kesehatan yang cukup menonjol dibanding terigu, seperti bebas gluten, kaya serat, dan mudah difortifikasi dengan zat-zat gizi yang lain sesuai dengan kebutuhan dari produk. Selain mengatasi masalah pada mitra, kegiatan PKM ini sekaligus dapat mengatasi ketergantungan impor terigu yang mana 100% masih mengandalkan impor. PKM ini bertujuan memberikan Solusi dari masalah paska panen singkong melalui transfer IPTEK inovasi singkong menjadi produk bahan baku pangan yang bernilai tinggi yaitu mocaf. Melalui kegiatan ini, diketahui bahwa wawasan Kelompok Tani Desa Sungai Bulan, Kecamatan Sungai Raya, Kabupaten Kuburaya terhadap pengolahan singkong menjadi tepung mocaf meningkat dengan signifikan. Sehingga diharapkan mampu mendukung keberlangsungan usaha tani di desa ini.
OPTIMALISASI PRODUKSI UMKM RUMAH BOULU MELALUI RE-DESAIN ALAT CETAKAN KUE ULAT SUTERA Imansyah, Fitri; Batubara, Hafzoh; Djanggu, Noveicalistus H; Sujana, Ivan
Jurnal Abdi Insani Vol 11 No 3 (2024): Jurnal Abdi Insani
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/abdiinsani.v11i3.1716

Abstract

Product design is a series of activities that begins with the analysis of perceptions and market opportunities, and ends with the stages of production, sales, and product delivery. Designing can involve creating completely new products or developing existing ones to achieve improved performance. This activity aims to optimize production at UMKM Rumah Boulu through the redesign of silk worm cake molds. Currently, the production process of silk worm cakes uses manual molds that require significant effort and have limited production capacity. This causes difficulties in meeting increased demand, especially during peak seasons. The redesign of the molds uses the Quality Function Deployment (QFD) method and an anthropometric approach to increase production capacity and reduce fatigue and pain in the workers' wrists and shoulders. The redesign results show that the new molds can increase production capacity from 200 grams per mold to 500 grams per mold due to the inclusion of two tubes. Additionally, the molds are designed to be more ergonomic, allowing workers to use them comfortably in a seated position, thus reducing excessive fatigue. A business feasibility analysis using the methods of Net Present Value (NPV), Internal Rate of Return (IRR), Payback Period, Profitability Index, and Return on Investment (ROI) indicates that this business is very feasible. Thus, the redesign of the silk worm cake molds not only improves production efficiency but also enhances the well-being of workers at UMKM Rumah Boulu.
Co-Authors Afrilia, Nurul Fadly, Dzul Fitri Imansyah Ivan Sujana Noveicalistus H Djanggu Sibarani, Perpetua Glenn Wijayanto, Dedi Yopa Eka Prawatya