Muliadi Muliadi
Department of Chemistry, Universitas Khairun

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ASSESSMENT OF WORKING ENVIRONMENT IN READY-MADE GARMENT INDUSTRIES: A CASE STUDY IN GAZIPUR, BANGLADESH Mahmuda Binte Latif; Shamim Al Mamun; Muliadi Muliadi
Marina Chimica Acta Vol. 19 No. 2 (2018): Volume 19, No. 2 (2018)
Publisher : Hasanuddin University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (540.794 KB) | DOI: 10.20956/mca.v19i2.5389

Abstract

The study was conducted to assess the ambient environmental condition (temperature, humidity, noise and illumination) in the SIJI Garments Co. Ltd., Ehsan Garments Ltd. and Silver Composite Textile Mills Ltd. in Gazipur District, Bangladesh from September, 2016 to February, 2017 (during winter season) to know the internal working environment of the garment industries. In the SIJI Garments Co. Ltd., the highest temperature was observed in the cutting section (28.7°C), sewing section (28.9°C) and packaging section (29.2°C) which exceeded the guideline values. The highest noise level was observed in packaging section (86.6 dB). The illumination level in the most densely populated sections of workers such as cutting section (450 lux), sewing section (490 lux) and sample section (488 lux) were found unpleasant for the workers.  In Ehsan Garments Ltd., the highest temperature was observed in sewing section (26.4°C) which exceeded the ASHRAE (American Society of Heating, Refrigerating and Air Conditioning Engineers)standard and the noise level in sewing section (88.4) which exceeded the ECR guidelines. In Silver Composite Textile Mills Ltd. the illumination level was poor in almost all sections specially cutting (466 lux), sewing (565 lux) and finishing (515 lux) sections where maximum number of workforce was employed. The temperature of all sections of three readymade garment industries were optimum to moderately high, humidity level was around optimum level but the noise levels highly exceeded the ECR, 1997. The illumination level was insufficient especially in the cutting and sewing section.The study revealed that congested work area, improper ventilation, building design, excessive noise, poor illumination, dust and no use of personal protective equipment were the major problem faced by the workers in these industries.
Protein and Mineral Contents of Cocoa Beans Fermentation from Luwu Timur Regency, South Sulawesi Asma Assa; Alfian Noor; Misnawi Misnawi; Muh. Natsir Djide; Muliadi Muliadi
Pelita Perkebunan (a Coffee and Cocoa Research Journal) Vol 33 No 3 (2017)
Publisher : Indonesian Coffee and Cocoa Research Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22302/iccri.jur.pelitaperkebunan.v33i3.294

Abstract

Cocoa beans are raw materials of cocoa processed food products rich in protein and minerals. Availability of sufficient quantities greatly determines the nutritional quality of the food. One of the post-harvest processes affecting the protein and minerals contents in cocoa beans is fermentation. The purpose of this study was to determine the protein, macro, and micronutrients contents in fermented cocoa beans of PBC 123, BR 25, and MCC 02 clones with fermentation time variations for 24, 48, 72, 96, and 120 hours. Methods of analysis used Kjeldahl and Atomic Absorption Spectrophotometer. The results showed that clones, fermentation time, and their interaction affect protein, macro and micronutrients content in cocoa beans. The interaction between BR 25 clone and 48-hour fermentation time showed the highest protein content (13.34%). The highest macronutrients content were found in PBC 123 clone with 72-hour fermentation time for Ca, in MCC 02 clone with 24-hour fermentation time for Mg, in BR 25 clone with 72-hour fermentation time for Na, and in BR 25 clone with 24-hour fermentation time for K. The highest micronutrients contents were found in PBC 123 clone  with 96-hour fermentation time for Fe, in MCC 02 clone with 120-hour fermentationtime for Mn, and in BR 25 clone with 96-hour fermentation time for Zn. Variations  of protein,  macronutrients and micronutrients contents in cocoa beans were affected  by clone variety and fermentation time treatment.